Christmas Vegetables and Side Dishes

 

Creamy Dilled Potatoes

1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/2 tsp. dill weed
1 c. milk
1/2 c. mayonnaise
3 tbsp. minced onion
4 c. diced, cooked potatoes
Paprika

Melt butter, blend flour, salt and dill. Add milk, cook, stirring until thick. Blend in mayonnaise and onions. Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.

Curried Winter Squash Bisque

2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2 tsp. dried
2 lbs. butternut squash, peeled, seeded, cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)

1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes.

2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally.

3. Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone.

4. Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8.

Corn Vegetable Medley

1 can Campbell's NEW Golden Corn Soup
1/2 c. milk
2 c. broccoli flowerets
1 c. sliced carrots
1 c. cauliflower pieces
1/2 c. shredded Cheddar cheese (optional)

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings. If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables. (You would reduce cooking time 15 minutes).

Beets In Orange Sauce

8 to 10 beets
3 tbsp. sugar
1 1/2 tsp. cornstarch
1 tsp. salt
1 tbsp. butter
1/2 c. orange juice

Over low heat in saucepan, blend sugar, cornstarch, salt and butter. Slowly add orange juice. Cook and stir until sauce thickens. Pour over 8 to 10 drained hot cooked beets either whole, sliced or diced. Serves 4.

Potato Casserole

1 pkg. frozen hash browns
1/2 c. water
1 onion, chopped
1 can cream of chicken soup
Corn flakes, crushed
1 c. sour cream
1 stick butter
10 oz. shredded cheese
Salt and pepper

Mix all except corn flakes and spread in a buttered 11 x 14 inch pan. Sprinkle with corn flakes. Bake at 350 degrees for 1 hour.

Spicy Cabbage

1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese

Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside.

Shred cabbage, set aside; cut or grate cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well.

In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings.

Stuffed Eggplant

1 c Rice
1 med. Eggplant
1/4 c Oil
1 Tomato, diced
1 Green pepper, diced
1 sml. Onion, minced
1 Garlic clove, minced
Salt to taste
Pepper to taste
1/4 t Basil
2 T Butter

Cook rice according to package directions. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2" shell. Dice the eggplant meat.

Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.

Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.

Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.

Sweet and Sour Zucchini

1/4 c. red wine vinegar
1/3 c. cider vinegar
1/6 c. salad oil (about 2 1/2 tbsp.)
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped green pepper
1/4 c. chopped celery
1/2 sm. onion, minced
3-6 sm. zucchini, thinly sliced

Mix all together and chill for 6 hours or overnight, stirring occasionally. Will keep for a long time in the refrigerator. Drain before serving. If using larger zucchini, halve or quarter it lengthwise before slicing.

Yams for Health

4 med, Yams, peeled and sliced
1/2 t Finely shredded orange peel
1/2 c Orange juice
1 T Brown sugar
1/4 t Salt
1/4 t Cinnamon
1/8 t Allspice


In a large skillet, bring 1" of water to a boil. Add yams. Cover and simmer for 20 minutes or until they are tender. Drain. In a small bowl, mix orange peel, orange juice, brown sugar, salt, cinnamon and allspice. Pour over yams in skillet. Cook and stir until bubbly. Simmer, uncovered, for 5 minutes, spooning sauce over potatoes occasionally to make a glaze.

Red Beans and Rice

1 pkg. red pinto beans
1 lg. onion
Salt, pepper, garlic, hot sauce to taste
1 lb. turkey sausage
2 c. "Minute" rice

Prepare red beans as directed by package, add onion, salt, pepper, garlic, and hot sauce. When beans are half cooked add sausage and finish cooking. When beans and sausage are done prepare rice; serve beans over rice.

 

 

Cooking Notes

 

 

  Cooking Notes 2006