Hot Sidedishes

Hot Side Dishes

Need something to jazz up that ho-hum meal?


Orange Cauliflower Mac n’ Cheese
Makes 4 servings

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

Golden Roasted Cauliflower

One medium head serves two polite individuals as a side

Preheat the oven to 400F.

Break up a head of cauliflower into small florets, smaller than thumb size. The smaller the pieces, the higher your ratio of golden roasted bits to white will be.

In a bowl, toss the florets with 2 tsp of oil and salt with 2 large pinches of salt.

Spread out on a half sheet pan.

Cook in the preheated oven, tossing and stirring up the florets every 10 minutes till golden brown.

Flavor Variations- toss raw with

    * Parmesan cheese,
    * or chili flakes,
    * or lemon zest,
    * or garlic,
    * or rosemary,
    * or sliced onions,
    * or curry powder…

Swiss & Cheddar Potato Bake
recipe from Lisa@TheCuttingEdgeofOrdinary

1 – 30 oz package Country Style Hash Browns (big red bag in the freezer section)
1 large onion, chopped
1 tablespoon butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup shredded Swiss cheese
2 cups shredded cheddar cheese, divided
5 eggs
1/3 cup half & half
salt & pepper

In a large bowl microwave the shredded hash browns on high for 7 minutes, stir and microwave again for another 8 minutes, or until potatoes are cooked through. (Mine still had a tiny “bite” to them). Set aside. In a saute pan cook the chopped onion with the oil and butter until translucent. Add to the potatoes and stir gently.
In another large bowl add the Swiss, 1 1/2 cups of the cheddar and 1/2 cup of flour. Toss to combine. In yet another bowl whisk the eggs, half & half and salt and pepper. Pour over the potato mixture, add the cheese mixture and mix until well combined. Grease a 9×13 inch pan. Spread evenly into the pan and sprinkle with 1/2 cup remaining cheddar cheese. Bake uncovered at 350 for 35 to 40  minutes or until brown and bubbly.

Sweet Potato Souffle

4 C. Mashed Sweet Potatoes
1 C. Sugar
2 Eggs
1/2 C. Milk
1/2 tsp. Salt
1/3 stick Butter or margarine(melted)
1 tsp. Vanilla
1 C. Brown Sugar
1/2 C. Flour
1/3 C. Butter or Margarine (melted)
1 C. Pecans

Mix together sweet potatoes, sugar, eggs, milk, salt and 1/3 stick of melted butter. Pour into a buttered pan. Mix together all topping ingredients and crumble topping evenly over potato mixture. Bake at 350 degrees for 35-45 minutes uncovered.

Almond Fried Rice

2 tablespoons vegetable oil
3/4 cup thinly sliced green onions and tops
1/2 cup diced red bell pepper
1 egg, beaten
3 cups cold cooked rice
2 ounces diced cooked ham (about 1/2 cup)
2 tablespoons Kikkoman Soy Sauce
1/2 cup slivered blanched almonds, toasted

Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add ham and soy sauce; cook and stir until mixture is well blended. Just before serving, stir in almonds.

Makes 4 servings

This recipe created by Kikkoman.

Indian Vegetable Patties

Makes about 16 three-inch patties

Cumin, cilantro and jalapeño chili pepper give a mildly exotic kick to ordinary vegetables in these fresh-tasting and healthful patties, which are popular at James Madison University. The mixture is easiest to shape into patties as soon
as it is placed in the pan. Serve with minted yogurt or chutney.

2 cups frozen cut corn, thawed
1 1/2 cups shredded carrot (1 to 2 medium carrots)
1 cup frozen hash brown potatoes, thawed and drained
2/3 cup diced onion
2 cups fresh spinach, stemmed and cut into julienne (very thin strips)
1/3 cup frozen peas, thawed
1/2 cup flour
2 tablespoons chopped cilantro
1 jalapeño chili pepper (or to taste), seeded and minced
1 to 2 cloves garlic, minced
1 1/4 teaspoons grated ginger root
1 1/4 teaspoons ground cumin
1 teaspoon freshly ground black pepper
2 to 4 tablespoons cooked oatmeal
2 tablespoons vegetable oil

In a large bowl, add all ingredients except for the oatmeal and vegetable oil. Adjust seasoning to taste. Add 2 tablespoons of the cooked oatmeal and stir, adding more to bind if needed. Cover the mixture and refrigerate until firm, at least 1 hour.

In a heavy skillet over medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. When it is sizzling, drop 1/3 -cup portions of the mixture into the skillet (you’ll have to do this in batches) and, using the back of a spoon or a spatula, immediately flatten them into 3-inch rounds. Cook until golden, about 4 minutes per side. Repeat, using the remaining 1 tablespoon of oil. Drain on paper towels. Serve hot.

Hot Slaw
Recipe courtesy Paula Deen

Yield: 10 to 12 servings

6 slices bacon
1 large onion, chopped
1 medium green bell pepper, chopped
1 large head green cabbage, shredded
4 tablespoons chili powder
Kosher salt
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)

In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Crumble bacon and set aside.

In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes. Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes. Add chili powder and salt, to taste. Add tomatoes and simmer just until warmed through. Slaw should be slightly crisp. Adjust seasonings. Serve quickly with crumbled bacon.

Six Cheese Tortellini

Yield: 6 servings

2 tablespoons butter
1 cup whole milk
1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
1/8 teaspoon cayenne pepper
2 packages (9 ounces each) fresh cheese tortellini

Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.

Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.

Linguine alla Caprese

4 large ripe tomatoes, cut into 1/2 inch dice
1/2 cup fresh basil leaves, slivered
1/4 cup fresh mint leaves, coarsely chopped
7 ounces fresh mozzarella cubed or ripe Brie torn into pieces
2 tsp. Finely minced garlic
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
12 oz linguine
salt to taste
2 green onions, thinly sliced for garnish

Combine the tomatoes, basil, mint, cheese, garlic, pepper and 1/3 cup of oil in large serving bowl. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to directions on box. Drain well, add the pasta to the serving bowl with the above ingredients and season with salt. Serve immediately. Garnish with scallions.

Grilled Provoleta

Yield: 4 servings

1/2 pound provolone, in 1 whole round slice
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon red chili flakes
Bread slices
Chimichurri, recipe follows

Heat grill to 400 degrees F.

Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.

4 cloves garlic
1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
1/2 cup chopped Italian parsley leaves
1 teaspoon red chili flakes
Pinch coarse sea salt
1/4 cup malt vinegar, or white vinegar
1 cup canola/olive oil blend

Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

Barbecue Beans
Recipe courtesy Fiorella’s Jack Stack Barbecue of Kansas City

Yield: 4 to 6 servings

1 (32-ounce) can pork and beans
1 cup chopped brisket
1 cup BBQ sauce (recommended: Jack Stack Original)
4 heaping tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon liquid smoke
1/2 cup ketchup
1/2 cup water

Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.

This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice — chiffonade

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings — thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish with chopped tomatoes and basil. Peel the foil off the cookie sheet and discard for super-quick clean up!

Haricots Frites
Recipe courtesy Rachael Ray

Yield: 4 servings

1 1/4 pounds, 4 large handfuls, haricots verts – thin green beans, trimmed
2 tablespoons light in color oil, such as vegetable oil or peanut oil
2 tablespoons sesame seeds

Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels.

Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them. Pile fried beans onto a serving plate and sprinkle with salt, to your taste

Zucchini with Parmesan
Copyright 2002, Barefoot Contessa Family Style, All rights reserved

Yield: 6 to 8 servings

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.

Note: If you cook too much zucchini in one pan, you end up steaming rather than sautéing it. I prefer to cook it in 2 batches.

Spicy O-nuts
Recipe courtesy Rachael Ray

Yield: 4 servings

Vegetable oil, for frying
1 extra large sweet onion
2 cups complete pancake mix, any brand
1 cup beer
1 teaspoon sweet paprika
1 teaspoon chili powder, 1/3 palm full
1/2 teaspoon ground cayenne pepper, eyeball it, or 1 teaspoon hot sauce

Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings.

Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding.

Sonic Onion Rings

Cracker Meal
Ice Cream Milk (substitute whole milk)

Cut the onion into rings and separate the rings. In separate bowls put cracker meal, flour and milk. Put the onion rings in the bowl of milk then into the bowl of flour, back into the bowl of milk then into the bowl of cracker meal. Fry them up!
Helpful hint: use one hand for the wet and the other hand for the dry
This helps to not get too much paste on your hands.

Pasta, Pesto, and Peas
Copyright, 2001, Ina Garten, All rights reserved

Yield: 12 servings

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Roasted Winter Vegetables
Copyright 2002, Barefoot Contessa Family Style, All rights reserved

Yield: 8 servings

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the
vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt,
and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once
with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Easy Rosemary Mashed Potatoes

1 (11-ounce) package refrigerated prepared mashed potatoes
4 tablespoons (1/2 stick) butter
1/4 cup whole milk
2 teaspoons fresh rosemary leaves, finely chopped
Salt and freshly ground black pepper

While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

Spinach Gratin
Copyright, 2001, Barefoot Contessa Parties!
Yield: 8 servings

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Smashed Sweet Potatoes
Copyright, 2001, Barefoot Contessa Parties!

Yield: 8 servings

4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

Company Potatoes

Yields 8 to 10 servings.

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill weed
1 1/2 cups shredded Cheddar cheese
paprika to taste

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
2. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika.
3. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.

Yummy Potatoes

1 (16 ounce) jar process cheese sauce
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/4 cups water
1/2 cup butter, melted
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups bread crumbs (fresh are better)

1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch casserole dish.
2 In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.
3 Place potatoes in prepared dish, add soup mixture and mix well.
4 Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
5 Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.

Makes 11 servings

Cauliflower Casserole

1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

1 Preheat oven to 350 degrees F (175 degrees C).
2 Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3 In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4 Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Makes 6 servings

Pineapple Cheese Casserole

Yields 12 servings.

3 (15 ounce) cans pineapple chunks
2 1/2 cups shredded Cheddar cheese
8 tablespoons pineapple juice
8 tablespoons all-purpose flour
1 cup white sugar
30 buttery round crackers, crushed
1/2 cup butter, sliced

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9×13 inch baking dish. Top with crushed crackers and butter slices.
3 Bake in preheated oven for 30 minutes.

Makes 12 servings

Super Squash

2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter

1 Preheat oven to 350 degrees F (175 degrees C).
2 Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
3 Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
4 Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Makes 12 servings

Cottage Potatoes
Recipe courtesy Paula Deen
Yield: 4 Servings

3 large Idaho potatoes
1/4 cup (1/2 stick) butter
1 cup cottage cheese
1/2 onion, diced
Salt and pepper

Preheat the oven to 350 degrees F. Scrub the potatoes, slice them, and put in
a pot with water to cover. Boil the potatoes until tender, then drain and mash them
with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.

Twice Baked Potatoes and Variations

4 medium Baking Potatoes
2 Tbsp. Margarine
1/2 tsp. Salt
1/2 C. warm Milk

Bake potatoes. Slice off the top 1/4 inch of each potato. Discard top. Carefully spoon out center pulp, leaving about 1/2 inch shell. Place pulp in a medium bowl and mash until smooth. Stir in 2 Tbsp. margarine, salt, and pepper and enough milk to moisten.
Beat until light and fluffy. Mound into shells. Place on an ungreased baking sheet. Sprinkle with paprika or dot with additional margarine if desired. Bake in a preheated oven at 375 degrees over 15 to 20 minutes.

Cheese Bacon Stuffed Potatoes

Stir in 1/2 C. shredded cheddar or Swiss cheese, 3 Tbsp., crumbled cooked bacon, and 1 Tbsp. each minced onion and parsley. Top each potato with butter before baking.

Ranch Style Stuffed Potatoes

Beat in 3/4 cup cottage cheese or 3 oz. softened cream cheese, 1 Tbsp. minced green onion, and 1/2 tsp. lemon juice. Fill shells and bake. Top with chopped tomatoes and additional green onion.

Kraft® Stove Top® Stuffing Mix

1/3 cup minced fresh celery
4 to5 slices white bread
3 to 4 slices wheat bread
3 chicken bouillon cubes, crushed
2 teaspoons dried chopped onions
1 1/2 teaspoons dried parsley
1/8 teaspoon sugar
1/8 teaspoon onion powder

To Make Stuffing
1 2/3 cups water
1/4 cup margarine

Squish the bread with the palm of your hand.
Dice the bread into pea-size pieces.

1. Arrange the celery pieces on a plate and set the plate in a warm place – a sunny window is best – for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced.
2. Prepare breadcrumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser breadcrumbs that will not become
soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of
3. Preheat oven to 250 degrees. Spread the breadcrumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry breadcrumbs.
4. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be
sealed up and stored in a dry place until you are ready to use it.
5. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the breadcrumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.

Makes 6 servings.

Delicious Macaroni and Cheese

Makes 6 servings

Unlike any you’ve ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare.


1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste


1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
3 Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

Kicked Up Mac and Cheese

2 teaspoons butter
2 eggs
2 cups of whole milk
Salt and white pepper
2 cups grated Cheddar cheese
2 cups grated White Cheddar cheese
2 pound bag of Tater Tots, thawed

Preheat the oven to 350 * F. Grease a 9 x 9 x2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the
mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

Yield: 4 to 6 servings

Deep Fried Macaroni And Cheese

1 recipe mac & cheese (made prior or leftover) 
1 cup corn flake crumbs
1 cup all purpose flour
1 cup of milk washed with one egg
1 deep pot with oil – 4 inches deep minimum

Use favorite macaroni and cheese recipe or the box variety. Place in plastic shallow container and refrigerate over night or freeze for one hour. Removefrom container, cut into rectangular slices. Coat each slice with flour, then dip into egg/milk mixture. Coat
heavily with corn flake crums and deep fry for one minute at 350 degrees. It should have a golden brown crust, remove and drain on paper towel.

Sagaponack Corn Pudding
Barefoot Contessa Family Style
Yield: 8 Servings

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion
over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl.
Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar,
salt, and pepper. Add the cooked corn mixture and grated cheddar,
and then pour into the baking dish. Sprinkle the top with more grated

Place the dish in a larger pan and fill the pan 1/2 way up the sides of
the dish with hot tap water. Bake the pudding for 40 to 45 minutes until
the top begins to brown and a knife inserted in the center comes out
clean. Serve warm.


2 pounds spinach washed, chopped
1/4 cup scallions chopped
1/4 cup fresh parsley chopped
1/4 cup fresh dill chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions chopped
1 pound feta cheese crumbled
1/2 cup Parmesan cheese grated
2 whole eggs beaten
1/2 cup butter melted
14 whole filo dough sheets

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10 minutes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and saute onions until transparent, about 5 minutes. Stir in spinach and cheeses. Remove from heat and cool, stirring occasionally, to room temperature. Beat eggs in with a wooden spoon.

Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted butter. Line the dish with a sheet of filo, pressing the edges of pastry firmly into the corners, and against the sides of the dish. Brush surface of filo with melted butter, spreading it all the way to the outside edges and lay another sheet of filo on top. Repeat until you have used 7 layers of filo in all.

Spread spinach mixture evenly over last layer of filo and smooth it into the corners. Place another sheet of filo on top, brush with butter and repeat, layering with remaining filo. Turn edges over to form a crust. Brush the top with the remaining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp and delicately browned. Cut into squares and serve hot.

Cheesy Orzo
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

Yield: 4 servings

Baked Potato Salad
This is a favorite potato salad recipe – it will always gets RAVE reviews at BBQs!

8 – 10 medium-sized baker potatoes
2 tblspns white wine vinegar
1 tblspn prepared Dijon mustard
1 cup sour cream (light works great!)
1 cup of grated sharp cheddar cheese
* cup crisp-cooked bacon, crumbled
* cup thinly sliced green onions (don’t forget to use the tops!)
1 tspn. salt
1 tspn. cracked black pepper

Bake potatoes with skins on at 425º for approximately one hour (or until potatoes
can be easily pierced with a fork). Cool completely. Leaving the skins on, cut
potatoes into bite-size chunks. Set aside. In a very large mixing bowl, combine all
other ingredients stir until well blended. Add potatoes and toss until all pieces are
well coated (more sour cream may be added to moisten if necessary). Cover
tightly and chill for at least 2 hours in the refrigerator (overnight is even better!).
Serve cold.

Grits Breakfast Casserole

2 pounds bulk sausage (I use 1 hot and 1 regular Jimmy Dean)
1 cup raw grits, cooked
2 cups sharp cheddar cheese
5 eggs
1-1/2 cups milk
1/2 stick butter
salt and pepper to taste
Brown and drain sausage and crumble in bottom of 9 x 13-inch greased casserole. Cook grits according to package directions (stiff is better than runny). Add oleo and cheese to cooked grits. Beat eggs, milk, salt, and pepper together and add to slightly cooled grits mixture. Pour over sausage in casserole. Bake at 350 degrees for 1 hour. You can do this ahead and freeze it.

Better than…Stouffers Corn Souffle

l box Jiffy Corn Muffin Mix
l 14 oz. can creamed corn
l 14 oz. can whole kernel corn, UNDRAINED
2 eggs beaten
l 16 oz. sour cream
l stick butter
Combine all in greased 2 l/2 qt casserole pan. Bake 350 for 40-50 min.

Red Beans and Rice
Recipe courtesy Emeril Lagasse, 2001

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and
cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Yield: 8 servings

Popeye’s Red Beans and Rice

Recommended: Success Rice boil in the bag, did come out well.

3 Cans Red Beans 15.5-16 0Z ( 2 cans with liquid 1 can drained )
1/2 lb. – 3/4 lb Smoked Ham Hock
1 1/4 C. Water
1/2 tsp. Onion Powder
1/2 tsp. Garlic Salt
1/4 tsp. Red Pepper
1/2 tsp. Salt or To Taste
1/4 C. Lard + 1 Tbsp.
1/4 tsp. fresh ground pepper
4 – 5 C. Premium Long Grain Rice Cooked and Drained

Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over a premium cooked and drained long grain rice .

Chicken Spring Rolls

2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded Napa cabbage
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped
8 ounces shredded cooked chicken breast
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons chopped coriander
1 package spring roll wrappers
1 egg, beaten
Vegetable oil, for frying

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.

Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

Yield: 10 spring rolls, 2 to 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Garlic Mashed Potatoes

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 large Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
1/2 stick butter, softened
Salt and black pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

Yield: 4 servings

The Best Baked Beans

1 pound dried navy beans
1 salt pork
2 bay leaves
1 cup ketchup
1/2cup molasses
2 tablespoons dark brown sugar
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
6 ounces sliced bacon

Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon.

Yield: 6 to 8 servings
Prep Time: 35 minutes
Cook Time: 1 hour

Au Gratin Potatoes

Makes 12 servings

” Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish! ”


1 (2 pound) package frozen hash browns
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 small finely diced onion
1 green bell pepper, minced
1 1/2 cups shredded Cheddar cheese

1 Preheat oven to 350 degrees F (150 degrees C). Grease a 9×13 inch baking pan.
2 Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
3 Bake in the preheated 350 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

Cabbage and Green Bean Salad

Recipe Copyright 1999 Bobby Flay. All rights reserved.

1/2 pound green beans
1 medium head red cabbage, finely shredded
1 small head Napa cabbage
2 jalapeno pepper, minced
1 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon honey
Salt and pepper
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 fresh basil leaves, cut into chiffonade
1 tablespoon finely chopped red onion
2 cups pure olive oil

In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

Yield: 8 servings
Difficulty: Easy

Grilled Polenta

Copyright 2000 Television Food Network, G.P. All rights reserved

8 cups water
1 teaspoon salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 tablespoons butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil

Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Yield: 36 squares

Awesome and Easy Creamy Corn Casserole

Makes 8 servings

” This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Note: The ingredients can be doubled and baked in a 9×13 inch baking dish in almost the same amount of cooking time. ”

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream


1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish.

2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. 3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Tater Tot Casserole

Makes 8 servings

2 pounds tater tots, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup finely chopped onion
1 (16 ounce) package sour cream
1 (8 ounce) package sharp Cheddar cheese, shredded
1 dash garlic powder
1/2 teaspoon seasoning salt
1/4 cup butter, softened
3 cups cornflakes cereal (or Durkee Onions)
1/2 cup butter, melted
2 tablespoons grated Parmesan cheese
paprika to taste


1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch casserole dish.

2 In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika.
3 Bake in preheated oven for 45 minutes to 1 hour, or until browned. (Note: It’s a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)

Asian Chicken Salad

Makes 6 servings

” A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging. ”

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceburg lettuce- rinsed, dried and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted


1 Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soysauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

2 To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

3 In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Sweet Potato Fries
Recipe courtesy Kathleen Daelemans

Extra-virgin olive oil, for lightly coating
6 large sweet potatoes, peeled and sliced like steak fries
2 teaspoons kosher salt
1/4 packet taco seasoning mix

Preheat oven to 425 degrees F.

In a large mixing bowl, drizzle oil over the potatoes and toss to coat. Add salt and taco seasoning mix and toss. Place sweet potato fries in one even layer onto a baking sheet. Keep space between them so they get crispy on all sides. Bake in batches.

Place into the oven for 10 minutes, then flip them over. Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let them cool for 5 minutes before serving.

* You may substitute baking potatoes for sweet potatoes. However, when placing back into the oven change cooking time to 5 minutes instead of 10.

Yield: 4 to 6 servings

Creamy Stone Ground Grits
Recipe courtesy Emeril Lagasse, 1999

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white cheddar cheese

In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the
grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the
pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons
butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 * for 15 minutes.

Yield: 8 servings

Smashed Potato Salad
Recipe Courtesy of Emeril Lagasse

2 pounds new potatoes, chopped
1/2 cup minced onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1 tablespoon light brown sugar
1/2 to 3/4 cup mayonnaise
1/4 cup yellow mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 lemon, juiced
Salt and pepper

Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.

Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket

Yield: 4 servings


Brown sugar caramelizes into a sweet glaze that makes this bacon a treat!

1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 pound (8 slices) bacon

Heat oven to 450°F. Spray top of broiler pan lightly with no
stick cooking spray; line bottom of pan with aluminum foil.
Combine brown sugar and cinnamon in small bowl. Coat bacon
slices with brown sugar mixture.
Place coated bacon onto prepared pan. Bake for 12 to 15
minutes or until well-browned.
Immediately remove bacon; place onto serving plate.

To Make Ahead: Prepare bacon as directed above. Place cooked
bacon onto microwave-safe plate. Refrigerate until serving
time. To reheat bacon, microwave on HIGH for 30 to 45 seconds.
Makes 4 servings

Fresh Tomato Pie

Yield: 4 servings
Incredibly easy to make, and it tastes wonderful! The cheese-mayonnaise mixture melts down over the vegetables, and the crust browns beautifully, so it makes a very attractive presentation. A great summer supper with bread and a green salad, or a nice appetizer any time of year.

* 2 cups Bisquick mix
* 3/4 cup milk
* 4 medium-size tomatoes, sliced
* 1/4 inch thick
* 1 green bell pepper, sliced
* 1 teaspoon dried basil
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* 1-1/2 cups grated sharp cheddar cheese
* 1/2 cup mayonnaise

Preheat the oven to 400 degrees F.

Mix together the Bisquick and milk. Press into the bottom and up the sides of a greased 9-inch pie plate. Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs. Combine the cheese and mayonnaise and spread on top. Bake for 20 to 35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving.

Maple Baked Beans
Yield: 6 servings
Baked beans are an all-day dish, a comforting presence in the oven, promise of good dinner to come. You do have to be home to tend them, but the amount of work baked beans require is so small that I think it’s fair to call them instant, even though they are by no means a last-minute event.

* 1 pound Navy beans
* 1 large onion, peeled and stuck with 6 whole cloves
* 1 bay leaf
* 3 glugs of maple syrup (about 1/2 cup)
* 3/4-pound chunk of salt pork, on the rind
* 1/2 teaspoon salt
* 2 teaspoons dry mustard

1. Start right before bedtime the night before. Pick over the beans, cover generously with cold water, and set aside.

2. As soon as the breakfast dishes are done, heat the oven to 300 degrees F. Drain the beans and put half of them in your bean pot. Add the onion and bay leaf, then the rest of the beans. Add the maple syrup, then cover with cold water to come an inch above the beans, cover the pot, and put it in the oven. Once the beans are in the oven, cut the salt pork crosshatch at half-inch intervals, down to but not through the rind. Cover it with cold water and set it aside

3. About an hour later, put a kettle on at the back of the stove so you’ll have hot water when you need it. Go about your business, checking on the beans from time to time and adding a bit of hot water as necessary to keep the top layer just nicely submerged.

4. Long about lunchtime, the beans should be well on their way to tenderness — still firm but no longer crisp. Stir in the salt and dry mustard. I don’t add pepper because I think long cooking wimps out the taste. It’s better to put the grinder on the table and add the pepper then. Anyway, gently stir in the seasonings. Drain the salt pork and push it into the top of the beans, skin side up. The pork skin should be just at the top of the liquid. Re-cover the pot, return it to the oven, and continue to cook as before.

5. As the dinner hour approaches, start cutting back on liquid so the sauce thickens, but don’t let the top layer of beans dry out. Remove the lid for the last hour of cooking so the pork skin crisps. That’s it; once you embark, dinner is inevitable.

Southwestern Potato Salad

3 to 4 pounds medium-size red potatoes, washed, skin left on Vegetable oil to coat potatoes
Salt to taste
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1/2 medium onion, diced
2 ribs celery, diced
1 cup good mayonnaise (do not use salad dressing)
3 tablespoons barbecue sauce
White pepper to taste
Cayenne pepper to taste
Ground cumin to taste
Cooked crumbled bacon to garnish
Fresh snipped chives to garnish

Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork. Bake on cookie sheet at 375 degrees about 45 minutes, or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well. Garnish with bacon and chives. Makes about 15 servings.

Potato Pancake

3 cups shredded, cooked potatoes or cooked mashed
1 medium onion, finely chopped
1/4 cup finely chopped fresh parsley 1/4 cup all purpose flour
1/2 cup egg substitute or 2 egg whites and 1 yolk
salt and pepper to taste
no-stick vegetable spray

1. Process or grate the potatoes, onions, and parsley together. Add to a large bowl. Squeeze out the excess water using your hands. You can also wrap the mixture in a clean dishtowel or paper towels to get rid of the excess moisture.
2. Add the flour, egg substitute, salt, and pepper. Mix in well.
3. Place the mixture in a microwavae for 5 minutes, turning and mixing once. Microwave for an additional 5 minutes or until the potatoes and onions are cooked.
4. Make into 2-3 inch pancakes, 1/2 inch high.
Servings: 4-6

Fried Corn on the Cob

Season flour with some salt and pepper, dredge the corn in flour, then buttermilk, then flour again, deep fry until golden.


Chop finely 2 1/2 cups onion and set aside. Mix together:

3/4 C. flour
2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1 tsp. cornmeal
1/2 C. powdered milk

Add water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by spoonsful into hot oil.


2 to 3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 C. frozen peas
1/3 C. frozen corn
2 eggs
1/4 C. all-purpose flour
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. celery seed
Vegetable oil (for frying)

In a colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/4 cupsful; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm. Yields 12.

Chorizo, Corn & Jack Stuffing


2 tablespoons vegetable oil
12 ounces Fresh Chorizo Sausage, casings removed
1 medium green bell pepper, diced
1 cup chopped onion
6 ounces Chicken Stuffing Mix
1 1/4 cups Reduced Sodium Chicken Broth
1 cup shredded Monterey Jack cheese
1 cup Roasted Sweet Corn


Preheat oven to 350 F.

In skillet, heat oil over medium-high heat. Add chorizo, green pepper and onion. Cook, stirring occasionally, until sausage is no longer pink, about 8 to 10 minutes. Set aside.

In large mixing bowl, combine stuffing mix, broth, cheese, corn and sausage mixture. Mix well.

Spoon stuffing mixture into well greased 1 1/2-2 quart baking dish.

Cover and bake 25 to 30 minutes. Remove cover and fluff with fork. Bake an additional 5 to 10 minutes, uncovered.

Serves 6

Polenta w/ Mozzarella and Parmesan


1/2 cup grated Parmesan cheese
3/4 cup yellow cornmeal
1 cup grated mozzarella cheese
1/2 tsp. Minced Fresh Rosemary
3 1/3 cup whole milk


1. Combine milk and cornmeal in a large saucepan.
2. Whisk over high heat until mixture comes to boil.
3. Reduce heat to medium and simmer until polenta thickens, whisking often about 15 minutes.
4. Add rosemary and cheeses and whisk until cheese melts.
5. Season with salt and pepper and serve
Servings: 4-6

Cream Cheese Whipped Potatoes


4 large potatoes, skinned and diced
3oz. Butter
3 shallots, minced
1 tbsp. Salt
1 tsp. Garlic, minced
1 cup cream
1/2 cup cream cheese (room temp)
1 tbsp. Thyme, chopped


1. Steam or boil potatoes until tender.
2. In a saute pan add butter and sweat shallots and garlic.
3. Add cream and bring to a boil (at this point, turn off heat).
4. In a Kitchen Aid type of mixing bowl, add cooked potatoes and beat with the paddle attachment for approximately 2 minutes.
5. At this time turn mixer to a slow speed and gradually add hot cream and softened cream cheese.
6. Finish with thyme and salt until fully incorporated.
Servings: 4

Spaetzle (Spätzli)


2 eggs
1/2 cup milk
1/2 tsp. salt
1 pinch nutmeg
1 pinch white pepper
1/3 pound all purpose flour


Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour.

Hold a colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spaetzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once.

Best quickly sauteed in fresh butter with chopped onions and mushrooms.

Scallopped Pineapple
by Beth McKinnell (yes, she’s related to me…LOL)

1 1/2 cup sugar
1/2 c. melted butter
3 eggs separated
1/2 c. milk
1 can crushed pineapple (drained)
4 c. soft bread crumbs

Mix all but egg whites
Mix egg white until fluffy and fold in mixture.
Bake until golden brown for 30-40 minutes at 350º.
Great with Ham !!!

Zucchini, Carrot and Feta Cheese Cakes

3 Zucchini, center pith removed, julienned
1 Russet potato, peeled, julienned
1 Carrot, peeled, julienned
1 tsp. Fresh mint, chopped
2 Eggs
1/4 cup All-purpose flour
1 cup Feta cheese, crumbled
Salt, pepper to taste

1. Mix all ingredients. Form into loose cakes (don’t flatten).

2. Sear cakes on griddle until cooked through and crispy.

Sweet Deviled Carrots
Serves 2

1/2 lbs carrots, cut into 2 inch by 3/4 inch sticks
1/8 t salt
1 T butter
1/4 cup brown sugar
1 T prepared mustard
1/4 cup chopped parsley

* Cook carrots with salt in boiling water, covered, until tender.
* Drain.
* Place butter, sugar, and mustard in large saucepan.
* Cook over low heat, stirring, until syrupy – about 3 minutes.
* Add cooked carrots and toss gently to coat with sauce.
* Add salt, if needed.
* Place in heated serving dish.
* Sprinkle with parsley.

Cajun Festival Red Beans and Rice

Monday is red beans and rice day in South Louisiana. The custom originated because Monday was wash day, and the beans could simmer along in an iron pot while the lady of the house was up to her elbows in suds. Though laundry is no longer the difficult job it once was, Monday still remains “Bean Day,” and many Louisiana restaurants still adhere to the tradition of offering red beans and rice as a special on Mondays.

2 lbs. dried red kidney beans
1 ham hock (about 1 lb.)
1/2 lb. andouille or other good smoked sausage such as Kiolbassa
3 cups diced onions
2 cups diced celery
1 cup diced bell pepper
3 large cloves garlic, minced
Salt to taste
1 teaspoon black pepper, or to taste
1 teaspoon oregano leaves
1 teaspoon thyme leaves
1 teaspoon sweet basil leaves
2 bay leaves
1 1/2 cups canned tomatoes with juice, or may use Hotel tomatoes
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon Tabasco, or to taste
Water to cover beans.

Sort red beans; soak in water to cover several hours or overnight. Drain soaking water and add water to cover. Add chopped vegetables, ham, spices and other ingredients to beans and simmer for several hours until beans are tender and flavors well blended. About 30 minutes before end of cooking, add sausage. Adjust seasonings if needed. Serve over rice.

Sweet Potato Crunch 

3 large 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 tbsp. Cinnamon

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


Questions, submissions or comments?
Site designed by Gunston Middle School FACS Teacher Jenny MacKinnell
Arlington County’s F.A.C.S Mainpage