Side Dish Recipes

Mashed Sweet Potatoes

4 medium red-skinned potatoes scrubbed clean, cut in large chunks 
4 medium sweet potatoes, peeled, cut in chunks 
1 teaspoon sea salt 
1/2 cup heavy cream 
1/2 cup milk 
6 tablespoons butter 
Salt and fresh ground black pepper, to taste 
4 tablespoons fresh flat-leaf parsley, chopped 
Combine the potatoes and sweet potatoes in a large pan. Note: Equal-size chunks are important so they cook at the same rate.) Cover with cold water and add the sea salt. Bring to a boil and cook until tender when poked with a fork, about 15 to 20 minutes. Drain the water from the pan.
Heat the cream, milk and butter over low heat; do not boil.
With a potato masher or large fork crush the potatoes in their pan, adding the cream mixture a little at a time. Season lightly with salt and freshly ground black pepper. Continue mashing un til the potatoes are blended well. There should still be some chunks left, with the red potato skins dispersed throughout. Add more cream, milk or butter if necessary. Taste and adjust seasoning, stir in the parsley and transfer to a serving bowl.
Per serving: 304 calories, 40 gm carbohydrates, 46 mg cholesterol, 429 mg sodium, 4 gm protein, 15 gm fat, 9 gm saturated fat 

Garlic Mash Potatoes

7 cups peeled and cubed baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth. Serves 6 to 8.

Summer Squash Casserole

4 medium yellow summer squash
1/2 cup chopped onion
1/4 cup melted butter or margarine
2 hard cooked eggs, chopped
1/2 cup shredded Cheddar cheese
1/2 cup buttered cracker crumbs or soft bread crumbs
PREPARATION:
Cook sliced squash in a small amount of boiling salted water for about 10 minutes, or until tender; drain. Directions for squash casserole 
Sauté onion in margarine until tender. Combine drained squash, sautéed onion, butter, chopped egg, and cheddar cheese in a 1-quart casserole
Top with buttered crumbs. Bake at 350° for 20 minutes.
Squash casserole serves 4 to 6. 

Battered Onion Rings

1 large sweet onion
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
2/3 cup water
2 tablespoons vegetable oil
1 egg white, stiffly beaten
PREPARATION:
Cut onion into rings and cover with ice water. Refrigerate while making the batter. Combine batter ingredients, folding in stiffly beaten egg white last. Drain the chilled onion ring slices, dip in the batter and fry in batches in hot oil (375°) for 3 to 5 minutes or until golden brown.

Cabbage Supreme
1 large cabbage, cut into 6 wedges
2 tablespoons butter
3 tablespoons flour
1 cup vegetable or chicken broth
2 egg yolks
juice of 1 lemon 
2 tablespoons heavy cream
PREPARATION:
Place cabbage in a large saucepan or Dutch oven in salted water; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until just tender.
Drain cabbage well and reserve 1 cup of liquid for sauce. In a medium saucepan, melt butter; stir in flour and vegetable or chicken broth and reserved cooking liquid

Continue cooking, stirring constantly, until sauce is thick and bubbly. Beat egg yolks in a small bowl; stir about 1/2 cup of the hot sauce, then return egg yolk mixture to remaining sauce in the saucepan. Stir in lemon juice and cream. Heat slowly for about 1 minute, stirring constantly. Remove hard stem from cabbage wedges; arrange cabbage wedges on a serving platter. Spoon some of the sauce over cabbage wedges and serve the rest separately. 
Serves 6. 

Glazed Carrots

4 medium carrots
2 tablespoons butter
2 tablespoons sugar
mint or thyme, optional
PREPARATION:
Wash and scrape carrots. Cook in boiling salted water until tender. Drain. Cut in slices. Melt butter. Add sugar. Add carrots. Cook until slightly browned and glazed. Add a teaspoon of chopped fresh mint leaves or thyme to the butter and sugar mixture, if desired.

Cabbage Skillet

1 tablespoon butter
1/4 cup chopped blanched almonds
1 1/4 cups milk
5 cups shredded cabbage
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
PREPARATION: Melt 1 tablespoon of butter in a heavy skillet over medium-low heat; add almonds and cook until lightly browned. Set aside. Cook cabbage in boiling salted water until tender, about 3 to 4 minutes; drain well. 
In a large saucepan, melt 2 tablespoons butter over medium-low heat; stir in 2 tablespoons flour. 
Gradually stir in milk until smooth. Add drained cabbage. Cover and simmer for 2 minutes, until sauce is thick. Stir in almonds.
Serves 6. 

Okra, Corn and Tomatoes very good 3 cups very cold water 1 tablespoon fresh lemon juice 1 1/2 to 2 cups fresh sliced okra 2 to 3 tablespoons bacon drippings  1 medium onion, finely chopped  1 clove garlic, minced 1 1/2 cups sliced okra 2 cups fresh corn kernels or frozen thawed corn kernels 2 large ripe tomatoes, peeled, seeded, and chopped salt and freshly ground black pepper, to taste  PREPARATION: Combine water and lemon juice in a large bowl. Add sliced okra and let soak for about 30 minutes. In a large heavy skillet, heat bacon drippings over medium heat. Sauté onion and garlic until tender.  Add okra and continue cooking for about 5 minutes, stirring constantly. Add remaining ingredients and cook for 10 to 15 minutes longer. If necessary, add water to keep vegetables from sticking. Reduce heat to low, cover, and simmer for 5 minutes longer.  4 to 6 servings.

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