Side Dishes

Side Dishes

Broiled Tomatoes Cut tomatoes in half. Place tomato halves, cut side up, in baking dish. Brush lightly with melted margarine and season. Broil 3 inches from heat about 5 minutes or until hot. Do not turn.

Green Beans Supreme
Yield: 3-4 servings

2 cups (16oz can) green or wax beans, drained
2 Tbsp. margarine
1/3 cup minced onion
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 cup sour cream or yogurt
1/2 cup crushed cereal flakes or french-fried onion rings

In small pan, melt margarine. Sauté onion in fat until tender. Add flour, salt and pepper, mixing well. Add sour
cream slowly to hot mixture. Do not boil mixture. Add beans. Put in 1 quart baking dish. Bake 20 to 25 minutes.
Top with crumbs during last 5 minutes of baking.

Cheese-Garlic Biscuits

2 cups Bisquick
2/3 cup milk
1/3 cup minced onion
1 cup shredded cheddar cheese
1/4 tsp garlic powder

Mix bisquick, milk and cheese. Drop by large spoonfuls onto ungreased baking sheet. Bake 8-10 minutes at 450 degrees. Melt butter. Add garlic powder. Spoon over hot biscuits and serve.

Lemon-Buttered Carrots Yield: 2-3 servings 3 medium carrots, peeled and sliced 2 Tbsp. margarine or butter 1/2 medium apple, sliced 1 Tbsp. minced parsley or 1 Tbsp. dried parsley (optional) 1/2 tsp. lemon juice Salt In fry pan, combine carrots and butter. Cover and cook over medium-high heat about 10 minutes or until almost tender, stirring several times. Add apple and continue cooking about 5 minutes or until carrots are tender. Stir in parsley and lemon juice. Add salt to taste.

Spinach Apple Toss Yield: 4 servings 1/2 lb. Spinach, washed 1 apple, cored 1/4 cup roasted and salted sunflower seeds Remove spinach stems and tear leaves into bite-size pieces. Put leaves on toweling to dry. Chill spinach until serving time. Just before serving, chop unpared apple into salad bowl. Add spinach and seeds, tossing to mix well. Spoon salad dressing over salad.

Stuffing 1 lb. sweet Italian sausage; (either in bulk, patties or take out of the casing) 1 lb of mushrooms, sliced (you could use less) 1 cup grated cheese 4 or 5 eggs beaten 1 cup finely chopped italian parsley bread crumbs garlic powder black pepper and chicken stock Slowly cook the sausage in a large skillet when cooked transfer to bowl, use fat in pan to cook mushrooms and chestnuts until wilted and slightly browned... (if you would rather pour off the fat from meat -- use a little butter of olive oil for the mushrooms etc. ) toss this in the bowl with the meat. If no fat from meat is left in the pan - I use about a 1/2 cup of chicken stock - simmering to lightly coddle the eggs in-- just cook them soft. These go in to bowl with everything else, parsley, pepper, breadcrumbs just to hold it all together, garlic powder. I spray a ceramic casserole with Pam and put it all in there. I usually make this ahead and freeze. Give it a day to defrost in the fridge and heat with the turkey till bubbly...if it seems dry you can add some stock to bake... I don't stuff my turkey with anything...just serve this on the side or even alone. margarine.

Vegetables-Oriental Style Yield: 3-4 servings 2 Tbsp. margarine 2 Tbsp. slivered almonds (optional) 1 package (10 oz.) frozen cut asparagus, broccoli, cauliflower, or carrots, thawed 1 stalk celery, sliced 1/2 cup sliced mushrooms 1 Tbsp. soy sauce Brown almonds in melted margarine over low heat. Remove almonds and set aside. Add remaining ingredients to margarine. Cover and simmer over medium-high heat about 10 minutes or until vegetables are tender, stirring occasionally. Add almonds.