side_dishes

Side Dishes

Cheastnut Stuffing

Christmas Sweet Potato Casserole

1/2 lb butter
1 cup chopped onion
4 cups celery (including leaves), chopped coarsely
1/4 cup chopped parsley
6 cups dry white bread cubes
1 lb cheastnuts, roasted, peeled, and chopped salt and pepper
1/8 nutmeg
1/4 cup light cream
1/4 cup white wine

3 cups cooked mashed sweet potatoes
2 eggs
1 cup sugar
1/2 cup milk
1/2 tsp. salt
1 stick butter, softened
1 tsp. vanilla extract
1 cup light packed brown sugar
1/2 cup flour
1 cup finely chopped pecans

In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vamilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour

Melt butter in large skillet, saute onion celery and parsley stirring, for about 5 minutes
In a large kettle, combine bread cubes, chestnuts, salt, pepper, and nutmeg. Toss to mix well.
Combine cream and wine; mix well. Add to bread mixture, along with the vegetables and drippings in skillet. Toss lightly, using 2 forks.
Note: Stuffs 12 - 16 lbs poultry

Green Beans Wtih Tomatoes

Roasted New Potatoes

1 tbsp olive or canola oil
1 clove garlic (finely chopped)
1 small onion (finely chopped)
1 can (14oz) crushed tomatoes
1/4 tsp dried basil
1/8 tsp pepper
1 lb green beans

1 1/2 lb small new potatoes (scrubbed)
3 cloves garlic (thinly sliced)
2 tbsp olive oil or canola oil
1/2 tsp crumbled rosemary (optional)

Preheat oven to 400 degrees. In a large bowl, combine the potatoes with the garlic, oil and rosemary, if using.
Transfer to a roasting pan and roast for about 45 minutes or until golden and cooked through.

Snap and rinse green beans. (small green beans can be cooked whole)
In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring for about 5 minutes, until softened. Stir in the tomatoes with basil and pepper and cook, stirring frequently about 2 mintues longer.
Stir in the green beans so that they are all coated with the tomato mixutre. Cover the skillet and cook about 6 mintues, until the beans are crisp-tender.

Green Bean Casserole

Broccoli Casserole

2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 oz) can french fried onions
1 cup shredded Cheddar cheese

2 (10 oz.) packages frozen chopped broccoli
2 (10.75 oz.) cans condensed cream of mushroom soup
2 cups instant rice
3/4 cup chopped onion
1/4 cup butter
1 (16 oz.) jar process cheese sauce
salt to taste
ground black pepper to taste

Preheat oven to 350 degrees
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3-5 min.). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in preheated oven until the cheese melts and the onions just begin to brown.

Cook rice as directed on box
Saute onions in margarine until done
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margaine, and cheese. Season with salt & pepper to taste. Place in a 9x13 casserole dish.
Bake for 30-40 minutes at 350 degrees.

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