recipelink.com Chat Room Recipe Swap
Side Dishes – 2000-09-10 (21)

Gina,Fla (06:15:16) : Sweet Potato Puff

This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes till tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them till fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Gina,Fla (06:14:54) : Spinach Kugel

For special occasions, this is my favorite of all!!!

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach, thawed and cooked accord. to dir.
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe can easily be doubled.

Gina,Fla (06:14:33) : Spanikopeta

This recipe is so old....when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret...here it is, it's the best!!

2 pkgs. frozen chopped spinach, thawed and drained
1 large onion, chopped
2 garlic cloves, crushed
1 8 oz. pkg. feta cheese
2 cups cottage cheese
2 eggs beaten
salt and pepper to taste
2 sticks butter melted
4 tblsp. olive oil
1 pkg. phyllo sheets
1 tblsp. chopped dill, fresh
1 tblsp. parsley, fresh

Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 mts. more.

Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.

In a bowl, mix together the eggs, cheeses, parsley, and dill. Add the spinach mix and stir well to blend thoroughly.

In a 9x13 baking pan, brush bottom with melted butter, start layering phyllo, brushing each sheet with butter. Layer up to 12 and then spread filling on, layer again 12 sheets, brushing each one with butter.

When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares. Bake at 350 for 45 mts.

Gina,Fla (06:14:03) : Smokin!! Baked Beans

12 servings

1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 16 oz. cans pork and beans, drained
1 14 oz. bottle ketchup
2 1/2 c. firmly packed brown sugar
1/4 t. mustard
1/4 c. Worcestershire sauce
2 t. Liquid Smoke seasoning
2 t. cinnamon
Tabasco sauce to taste

Preheat oven to 300. Fry bacon in large skillet till crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper till light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.

Bake for 2 hours. Yumm!!

Gina,Fla (06:13:08) :

Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 c. mayo
2 T. sour cream

Bring a pot of water to a boil and cook beans till tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

Gina,Fla (06:12:49) :

Gratin of Sweet and White Potatoes
serves 8

1 1/2 lbs. white russet potatoes, peeled and thinly sliced
1 lb. sweet potatoes, peeled and thinly sliced
1 1/2 c. shredded Monterey jack cheese
4 oz. crumbled feta cheese
2 t. freshly minced thyme
1 T. freshly chopped parsley
1 t. garlic salt
1 t. white pepper
1/2 c. parmesan cheese
2 T. flour mixed with 2 t. paprika
1 c. heavy cream
1 c. chicken broth
1/4 c. melted butter
2 c. seasoned bread crumbs
2 T. minced garlic
4 T. butter

Oven at 350. Butter a 9x13 inch baking pan. Saute the garlic in the 4 T. butter and set aside.

Use 1/2 sweet and white potato slices alternately arranging them overlapping each other to make a pretty design. In a bowl, combine the cheeses, thyme, parsley, salt and pepper and sprinkle half of this mixture over the potatoes. Sprinkle the flour mix evenly over. Arrange the rest of the potato slices over again, sprinkle with the remaining cheese mixture. Mix the cream and broth in the skillet where you sauteed the garlic and pour gently over the potatoes. Cover loosely with foil and bake for 1 hour. Mix crumbs with melted butter and sprinkle over and bake for an additional 25 minutes. Let stand 20 minutes before cutting.

Gina,Fla (06:12:27) :

Garlic-Gruyere Mashed Potatoes

6 med. russet potatoes
3/5 c. hot whole milk
1/2 c. sour cream
1/4 c. chopped chives
1/4 c. butter, softened
1/2 t. garlic salt
1 garlic clove, minced
1/4 c. grated Gruyere cheese
2 scallions, chopped
1/4 t. ground white pepper

Peel the potatoes and cut up. Cook in boiling water till tender. Drain

Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.

Gina,Fla (06:11:55) :

CARROT SOUFFLE

1 lb. carrots, peeled and sliced
salt to taste
1/2 c. butter, melted
1/2 c. sugar
1 t. baking powder
3 T. flour
3 eggs
1 t. vanilla
1/4 t. Spice Blend*

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

Cook carrots in small saucepot in salted water covered till tender. Drain. Combine with butter in a blender or food processor and process till smooth.

Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well.

Spoon mixture into a greased baking dish and bake at 350 for 45 mts.

Gina,Fla (06:11:28) :

BAKED BROCCOLI & SPINACH

serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.

**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!

Betty,.Athens,.Ga. (02:29:38) : Pea Salad
Drain a can of peas, add some diced cucumbers, diced sweet onions or green onions, salad dressing to mix, you can add some boiled eggs, red peppers, if you want, the amt. can vary, use your own taste.

Kelly~WA (12:21:40) :

Executive Potatoes
Serving Size: 8

6 potatoes cooked
2 cups cheddar cheese shredded
1/4 cup butter melted
1/3 cup green onions chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream room temperature
2 tablespoons butter

Peel cooked potatoes and coarsely shred them. Add cheese and melted butter.
Mix lightly. Add onion, salt, pepper, and sour cream. Mix lightly. Dot with
butter. Bake for 25 minutes at 350°

Kelly~WA (12:19:59) :

Garlic-Herb Mashed Potatoes

1 pound red potatoes (peeled if desired), cut into 1-inch pieces
1/3 cup milk
1/4 cup garlic- and herb-flavored soft cheese such as Boursin

In a saucepan simmer potatoes in water to cover until tender, about 10
minutes.Drain potatoes and return to pan. Mash potatoes with milk, cheese,
and salt and pepper , to taste over moderate heat until they are smooth and
mixture is heated through. Serves 2

ML47,Wv (11:55:56) :

Mandarin Hazelnut Salad
Serving Size : 6
The Oregon Hazelnut Industry

7 cups mixed greens (7 to 8 cups) -- torn into bite-size pieces
2 green onions -- chopped
1/4 cup chopped celery
1 cup drained Mandarin oranges

PARSLEY DRESSING
Mix all ingredients and allow flavors to
blend:
1/2 cup salad oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons cider vinegar
Salt and pepper -- to taste
Dash Tabasco sauce

1 cup roasted Oregon hazelnuts -- caramelized*

Toss greens, onions, celery and oranges with dressing. Sprinkle with
hazelnuts.

*Caramelized hazelnuts: To caramelize hazelnuts, slowly melt 2 tablespoons
of sugar in heavy skillet. Mix nuts, covering well with sugar. Cook until
a light amber color. Allow to cool on wax paper before use.

Makes 4 to 6 servings.

ML47,Wv (11:52:59) :

Zesty Oregon Hazelnut Broccoli
Serving Size : 6
The Oregon Hazelnut Industry Vegetables

1 large clove garlic -- minced
1 tablespoon oil
1 bunch broccoli (1 1/2 pounds) -- chopped
1/4 cup water
1/2 cup Low Fat Sour Cream
1 teaspoon horseradish
1/4 teaspoon thyme
1/2 teaspoon marjoram
Salt and pepper -- to taste
1/2 cup roasted and chopped Oregon hazelnuts

Sauté garlic in oil. Add broccoli and water. Cover and steam until tender
crisp over medium heat. (Most of the liquid should be gone.) Add sour
cream and seasonings. Heat until hot and sauce slightly thickens. Add
nuts, toss and serve.

ML47,Wv (11:49:50) :

Honey-Mustard Roasted Potatoes
Serving Size : 4
The National Honey Board

4 large baking potatoes (about 2 pounds)
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper -- to taste

Peel potatoes and cut each into 6 to 8 pieces. Cover potatoes with salted
water in large saucepan. Bring to a boil over medium-high heat. Cook
potatoes 12 to 15 minutes or until just tender. Drain. Combine mustard,
honey and thyme in small bowl. Toss potatoes with honey-thyme mustard in
large bowl until evenly coated. Arrange potatoes on foil-lined baking
sheet coated with nonstick cooking spray. Bake at 375ºF 20 minutes or
until potatoes begin to brown around edges. Season to taste with salt and
pepper.

ML47,Wv (11:47:38) :

Honey-Glazed Vegetable Medley
Serving Size : 2
The National Honey Board

1 cup peeled and thinly sliced carrots
2 tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced red bell pepper
1/4 cup honey
1 tablespoon butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed

Combine carrots and water in 1-quart microwave-safe dish. Cover and
microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender,
stirring halfway through cooking time. Drain liquid; add remaining
ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or
until zucchini is crisp-tender, stirring halfway through cooking time. Let
stand 2 minutes and stir before serving.

ML47,Wv (11:45:28) :

Dilled Bean Salad
Serving Size : 4
Categories : Ontario White Bean Producers Salads

3 cups cooked white pea beans
2 green onions -- sliced
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons dried dillweed
OR
2 tablespoons minced fresh dill
freshly ground pepper -- to taste

OPTIONAL GARNISHES
Red onion slices
Radish slices
Cherry tomatoes
Fresh dill sprigs

In a large bowl combine beans and green onions. Mix oil, juice, salt, dill
and pepper together; pour over beans and toss lightly to mix.

Cover and chill at least 1 hour or up to 2 days. Garnish if desired at
serving time. Serve with roasted or grilled meats or fish on a buffet.

NOTES : Variations:
1. Add 1/2 clove garlic, crushed as dressing.
2. Add drained canned tuna or cooked salad shrimp.

ML47,Wv (11:40:02) :

Penne with Zucchini and Parmesan
Serving Size : 4
National Pasta Association

1 pound Penne, Mostaccioli, or other medium pasta
shape -- uncooked
1 pound medium zucchini
2 tablespoons butter or margarine
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1 large clove garlic -- minced
1/4 teaspoon hot red pepper flakes -- or to taste
2/3 cup freshly grated Parmesan cheese
Grated Parmesan cheese -- to taste

Cook pasta according to package directions. While pasta is cooking, grate
zucchini.

Heat butter and oil together in large skillet until mixture begins to
bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook
1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup
of grated Parmesan cheese. Heat 1 minute more.

When pasta is done, drain well. Toss skillet mixture with pasta. Top with
additional Parmesan, if desired.

Kelly~WA (11:39:13) :

Cheesy Potato Cups
Makes: 6 servings (2 per person)

5 tablespoons butter
1 cup diced onion
3 cups mashed
potatoes
2 eggs, beaten
2/3 cup grated Parmesan cheese
salt and pepper

Preheat the oven to 400 F.

Melt 1 tablespoon of the butter in a small saute pan, and saute
the onion until limp, 3-5 minutes. In a bowl, combine the onion,
mashed potatoes, eggs, and cheese. Season to taste with salt
and pepper.

Melt the remaining 4 tablespoons butter. Brush 1 dozen
nonstick muffin cups with butter. Press the mashed potatoes
into the cups, making the sides and bottom 1 1/4 inch thick.
Brush the potato cups with melted butter. Bake the potato cups
for 20-30 minutes or until golden brown. The potato cups will slip
out of the muffin tin easily. Fill the cups with hot vegetables and
serve immediately.

Kelly~WA (11:38:09) :

Tacos in Pasta Shells
Servings: 4-6

18 jumbo pasta shells
2 tablespoons (1/4 stick) butter
1 1/4 pounds ground beef
3 ounces cream cheese with chives
1 tablespoon chili powder
1/4 teaspoon salt
1 cup taco sauce
1 cup each shredded Cheddar cheese and Monterey Jack cheese
1 1/2 cups crushed tortilla chips

Cook the pasta shells in water to cover in a saucepan; drain. Toss with the butter.

Brown the ground beef in a skillet, stirring until crumbly. Stir in the cream cheese, chili powder and
salt. Simmer for 5 minutes. Spoon into the pasta shells. Arrange in a 9x13-inch baking dish. Pour
the taco sauce over the pasta shells.

Bake, covered, at 350 degrees for 15 minutes. Sprinkle with the Cheddar cheese, Monterey Jack
cheese and tortilla chips. Bake, uncovered, for 15 minutes longer. Garnish with chopped green onion
tops and parsley sprigs.

Kelly~WA (11:37:37) :

Apple Cranberry Casserole
(Delicious served warm with ham.)
Servings: 8-10

3 cups chopped apples
2 cups fresh cranberries
1 1/2 cups sugar
1/2 cup (1 stick) margarine
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup flour
1/8 teaspoon salt
Chopped pecans

Combine the apples, cranberries and sugar in a large bowl and mix well.

Pour into a greased baking dish. Melt the margarine in a saucepan over
medium heat.

Remove from heat and stir in the oats, brown sugar, flour and salt. Stir
until well blended. Pour the butter mixture on top of the fruit, spreading
well to cover. Top with pecans. Bake at 350 degrees for 1 hour.

Betty,.Athens,.Ga. (12:10:54) :

QUICK PEA SALAD
One can drained peas, one diced sweet onion or green onions, diced cucumbers, salad dressing to mix, you can add some boiled egg, red pepper or pimento (for color), the amount can vary & go by your own taste.