holiday Cooking: Side Dishes

holiday Cooking: Side Dishes

November 18th, 2009 in Holidaycooking

Celebration Wild Rice

1 cup sliced mushrooms, preferably cremini

1/2 cup chopped (each) of green onion, celery and green pepper

1 clove garlic, minced

1/4 cup butter, melted

3 cups cooked wild rice

1/2 cup slivered almonds

1/2 cup shredded white cheddar cheese

Salt and freshly ground black pepper

In medium saucepan, sauté the mushrooms, green onions, celery, green pepper and garlic in butter until tender. Combine the wild rice, the sautéed ingredients, almonds, cheese and seasoning and pour into a 2-quart casserole. Cover and bake in a 325 F oven for 40-45 minutes or until casserole is heated through. Makes 10 servings.

- Marti Weisbrich

Skillet Corn 'n Ham Chowder

3 ounces thinly sliced ham, shredded

1/4 cup diced onions

1/3 cup margarine, melted

1 tablespoon flour

1 cup milk

1 (17-ounce) cream style corn

1 1/2 cups shredded cheddar cheese

2 tablespoon sliced pimentos

1/4 cup chopped and peeled green chiles (optional)

In a large skillet, lightly fry shredded ham with onions in melted margarine. Cook till ham begins to curl at edges. Stir in flour. Add milk and cook, stirring till thickened. Add corn and heat till hot. Add cheese, pimentos and chiles (if using). Stir till cheese melts. Good as soup or may serve over toast.

- Karen Hoag

Couscous Salad

2 cups couscous cooked in two cups water with 1 tablespoon oil

1/2 bell pepper, chopped

1 tomato, chopped

1 medium onion, chopped

1/4 cup feta cheese

2 tablespoons lemon juice

4 tablespoons oil

Salt and pepper

Bring water to a boil; add oil and couscous. Boil for about 10 minutes. Stir in the bell pepper, tomato, onion and feta cheese. Stir in the lemon juice and oil. Season with salt and pepper. Serve at room temperature.

- Bruce Mitchell

New Year's Black-Eyed Peas

1 medium onion, chopped

2 tablespoons vegetable oil

2 (15-ounce) cans black-eyed peas, rinsed and drained

1/4 cup Kikkoman Teriyaki Marinade and Sauce

1 teaspoon Creole seasoning

Hot cooked rice

Toppings: chopped tomatoes and green onions

Sauté chopped onion in hot oil in a medium saucepan over medium-high heat 3 minutes. Add peas and next 4 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Serve over rice with toppings as garnish. Makes 4 servings. Great with ham on New Year's Day.

- Pat Daugherty

Baked Scalloped Pineapple

1 large can crushed pineapple

1 1/4 cup sugar

1/2 cup melted butter

3 eggs slightly beaten

3 slices bread cubed and crust removed

1/4 cup milk

Combine all ingredients and spread in 8-inch square pan. Bake 40 minutes at 350 F.

Note: A good side dish with ham.

- Wanda Radcliffe

Lima-Bean Broccoli Casserole

1 package dry onion soup

1 (8-ounce) carton sour cream

1 can cream of mushroom soup

1 can sliced water chestnuts

1 (16-ounce) package of frozen lima beans

1 (16-ounce) package chopped broccoli

1 stick margarine

3 cups of Rice Krispies

Mix the first four ingredients with the cooked broccoli and lima beans. Place in 9- by 13-inch casserole dish. Melt the margarine and stir in the Rice Krispies. Pour over the vegetable mixture. Bake at 350 F for 30 minutes.

- Jan Hubbuch

Apple-Pineapple Salad

Keep apples, pineapple and whipping cream cold before making this salad and serving.

Several cold red delicious apples, peeled and chopped into bite-sized pieces

2-3 cans pineapple tidbits, drained

1/2 pint whipping cream, whipped and sweetened to taste

2 tablespoons finely chopped pecans

Combine apples and pineapple, then combine with whipped cream. Ladle into serving bowl and top with chopped pecans.

Note: This salad may be served on a platter lined with lettuce leaves or packed into a plastic bowl to take on the road.

- Dorma Pomeroy

Scalloped Corn

1 can whole corn

1 can creamstyle corn

1 egg

1 cup sour cream

1 stick butter

Onion salt

Pepper, to taste

1 (7 1/2-ounce) box corn muffin mix

Combine all ingredients, pour into casserole and bake for 45 minutes at 350 F.

- Marietta Hamby

Orange Cranberry Relish

1 pound cranberries

2 small thin-skinned oranges

2 tart apples

1 1/2-2 cups sugar

1/8 teaspoon cloves

1/4 teaspoon ginger

In food processor chop cranberries till fine. Peel oranges and mince the rind. Remove the bitter white pith. Chop apples fine. Combine cranberries with all ingredients. Stir until combined. Put in jars with tight fitting lids. Store in refrigerator. Freezes well also. When ready to serve, spoon out into a crystal serving bowl.

- Ann McCarty

Sweet Potato Soufflé

4-5 cups of sweet potatoes, cooked, drained and mashed (Three 1-pound cans of yams may be used)

1 stick butter or margarine, softened

5 eggs

1 teaspoon vanilla

1 1/2 cups sugar

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1 can sweetened, condensed milk

1 cup chopped pecans

Topping:

1/2 stick melted butter

1 1/2 cup brown sugar

1 1/4 cup pecans

Stir butter into the hot mashed sweet potatoes. Beat together the eggs, vanilla, sugar, spices, milk and nuts. Stir into potatoes & mix well. Bake in a 9- by 13-inch baking dish at 350 F for 30 minutes. Remove and add topping. Return to oven for 20 minutes at 325 F.

Note: This makes a lot, so you may want to pour mixture into 2 loaf pans and freeze one for later.

- Patricia McCumber

Sweet Apple Coleslaw

1 cup light mayonnaise

1/4 cup granulated sugar

1/4 teaspoon kosher salt

1 tablespoon red wine vinegar

Dash of celery seed

Dash of ground pepper

2 apples, cored and cut into 1/2-inch squares

1 head green cabbage, quartered, cored and thinly sliced

1 medium onion, finely diced

1 each red and yellow bell pepper, cut into thin strips

1/2 cup thinly sliced scallions

In a large bowl, whisk together mayonnaise, sugar, salt, vinegar, celery seed and pepper, and stir until sugar is dissolved. Add the cabbage, apple and carrot and toss until the vegetables are evenly coated with the dressing.

- Aurelia Brewer

Turkey Spinach Salad with Maple Dressing

2 packages (6 ounces) fresh baby spinach

2 cups thinly sliced or chopped turkey

1 cup sliced baby portobello mushrooms

1 hard-cooked egg, chopped

2/3 cup sliced red onion

1/2 cup walnut halves

1/2 cup dried cranberries

3 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

2 small garlic clove, minced

In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Makes 4-6 servings.

- Candyce Rector

Hominy Casserole

2 (15-ounce) cans golden hominy

1/2 cup chopped red or green peppers

1 cup mushroom soup

1 (8-ounce) package Velveeta cheese

1 medium onion, chopped

Topping:

1 sleeve Ritz crackers

1 stick margarine, melted

Combine first five ingredients in a greased 2-quart casserole. Add crackers on top and drizzle with melted margarine. Bake at 350 F till heated through.

- Glenda Ashley

Eggplant Casserole

1 large eggplant, diced

1 medium onion, chopped

1 stick butter

1 can cream of chicken soup

1 cup mayonnaise

2 eggs, well beaten

1 cup grated cheddar cheese

1 cup herb stuffing crumbs

Cooked diced eggplant in boiling water until tender; drain well. Cook onion in butter until tender. Combine all ingredients except stuffing crumbs. Pout into a greased casserole dish. Top with stuffing crumbs and bake in a 350 F oven for 30-35 minutes.

- Cindy Thompson

Scalloped Pineapple

1 1/2 cup white sugar (or 3/4 cup Splenda baking blend)

4 cups bread cubes (8-9 slices broken bread)

1/2 cup melted margarine or butter

1 (20-ounce) can crushed pineapple, undrained

3 beaten eggs

3/4 cup evaporated milk

Stir sugar and bread together. Add melted butter and mix. Add pineapple, eggs and milk and mix all together. Bake in a buttered casserole dish at 350 F for 50 minutes to 1 hour.

- Melanie Fowler

Broccoli and Cauliflower Salad

1 large bunch broccoli, cut into pieces

1 large head cauliflower, cut into pieces

1 package Hidden Valley ranch dressing mix

1 cup buttermilk

1 cup mayonnaise

Place broccoli and cauliflower pieces in large container. Mix together ranch mix, buttermilk and mayonnaise. Add to vegetables, mixing well. Store in airtight container in refrigerator 4-6 hours before serving. Will keep for several days.

- Lynette Iles

Sweet Potatoes With Apricot Glaze

6 medium sweet potatoes (about 2 3/4 pounds)

1/2 cup firmly packed brown sugar

1/2 cup apricot nectar

1/4 cup butter or margarine

1 teaspoon grated orange rind

1/2 teaspoon grated lemon rind

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans

Garnishes: orange curls and pecan halves

Cook sweet potatoes in boiling water to cover for 45 minutes or until tender. Let cool to touch; peel and cut into 1/3-inch slices. Arrange in a lightly greased, shallow, 2-quart baking dish; set aside.

Combine brown sugar and next five ingredients in a small saucepan; bring to a boil and boil for 1 minute. Drizzle half of brown sugar mixture over potatoes; bake at 325 F for 15 minutes. Drizzle with remaining brown sugar mixture and sprinkle with chopped pecans. Bake an additional 15 minutes or until heated through. Garnish if desired. Makes 8 servings.

- Willie Mae Plumlee

Miss Daisy's Festive Cranberry Salad

1 (3-ounce) package orange gelatin

1 (3-ounce) package raspberry gelatin

1 (16-ounce) can whole berry cranberry sauce

1 (14-ounce) can crushed pineapple

Chopped pecans (optional)

Dissolve gelatin in 2 cups boiling water. Add the cranberry sauce and crushed pineapple with juice. Mix well. (This is important) Put in individual molds or a 9- by 9-inch dish. Congeal.

- Barbara Walker

Hashbrown Casserole

1 (30-ounce) package frozen shredded hash browns

2 cups (16 ounces) sour cream

2 cups (8-ounces) shredded sharp cheddar cheese

1 (10.75-ounce) can cream of chicken soup (undiluted)

1/2 cup chopped onion

1/4 cup melted butter

Salt and pepper, to taste

Combine all ingredients in a large bowl. Transfer to an ungreased large casserole dish. Bake uncovered at 350 F for 50 minutes or until heated through. Makes 8-10 servings.

- Stephanie Ramsey

Mixed Vegetable Salad

1 (10-ounce) package frozen mixed vegetables

1 (15-ounce) can kidney beans, drained

1/2 cup chopped celery

1/2 cup chopped onions

1/2 cup chopped bell pepper

3/4 cup sugar

1/2 cup vinegar

1 tablespoon cornstarch

Cook mixed vegetables until crisp-tender; drain and place in large bowl. Add kidney beans, celery, onion and bell pepper.

In a saucepan over low heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly until thickened. Cool slightly and pour over vegetables and toss. Refrigerate till cold. Makes 8 servings.

- Joyce Rogers

Fruited Floret Salad

4 cups fresh broccoli florets (about 1 medium bunch)

2 cups fresh cauliflower florets (about 1 medium head)

6 large carrots, cut into 1/2 inch slices

2 cups frozen peas, thawed

3 celery ribs, chopped

1/2 cup seedless green grapes

1/2 cup seedless red grapes

1/2 cup chopped onion

1 cup mayonnaise

1/2 cup milk

2 tablespoons cider vinegar

1 tablespoon sugar

1/2 cup sunflower kernels or mixed nuts, optional

In a large bowl, toss broccoli, cauliflower, carrots, peas, celery, grapes and onion. In a small bowl whisk mayonnaise, milk, vinegar and sugar; pour over broccoli mixture and toss to coat. Sprinkle with sunflower kernels or nuts, if desired. Makes 16 servings.

- Marilyn Parker

Easy Broccoli-Rice Casserole

1 (10-ounce) package frozen, chopped broccoli

1 cup long grain rice

1 can cream of mushroom soup

1/2 teaspoon salt

1/2 teaspoon pepper

Cook broccoli and rice in 2 cups of boiling water until done. Drain off water and add the soup, salt and pepper. Mix well and put into lightly greased, 2-quart casserole dish. Bake in a 375 F oven for 30 minutes or until lightly browned on top.

- Carolyn K. Childs