Senior Track

Savory Side Dishes

Spiced Sweet Potatoes

• 1 1/2 cups Smucker's Apricot Preserves

• 1/2 cup water

• 2 teaspoons lemon juice

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

• 4 large sweet potatoes, peeled and cut lengthwise into eight wedges

Preheat oven to 400 degrees F. In a heavy saucepan, combine Smucker's preserves and water. Over medium high heat, bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, nutmeg and cinnamon.

Arrange sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.

Baked Sweet Potato Casserole

• 4 cups mashed cooked sweet potatoes (canned or fresh)

• 1/2 cup slivered almonds

• 1/2 cup chopped apples

• 5 Tablespoons brown sugar

• 1/2 tsp each salt and cinnamon

• 2 Tablespoons Brandy (optional)

• 1/4 cup melted butter

• Miniature marshmallows

Preheat oven to 375º.  In a large bowl, mix together all ingredients EXCEPT marshmallows.  Pour ingredients into a greased 1-Quart casserole dish. Sprinkle with cinnamon. Bake for 20 minutes.  Top with marshmallows and bake another 10 minutes until browned.

Easy Broccoli and Rice Casserole

• 1 (16 ounce) package frozen chopped broccoli (thawed)

• 1 can cream of mushroom soup

• 1 cup instant rice

• 1 small can dehydrated onions

• 1 (16 ounce) jar Cheese-Whiz

Combine broccoli, soup, rice, cheese whiz and 1/2 of onions in 1-quart covered casserole bowl. Microwave on HIGH for about 15 minutes. Stir well, top with remainder of the onions and heat for additional 5 - 7 minutes.

Zucchini & Rice Casserole

• 1 can tomato soup & 1 can water   

• 1 cup uncooked rice

• 1 onion, thinly sliced

• 1 - 2 cloves garlic

• 2 tbsp butter

• 1/2 tsp salt

• 1/2 to 1 Tbsp dry basil or 1 cup fresh, chopped

• 1 cup grated cheese (I usually use cheddar)

• 2-3 zucchini, thinly sliced

Preheat oven to 375º.  Heat soup & water until boiling.  Pour into lightly greased casserole dish.  Stir in rice, onion, garlic, butter, salt and basil.  Cover tightly & bake in oven for 30 min.  Remove cover & stir in zucchini & cheese (leave some cheese to sprinkle on top).  Continue baking 10 min or until zucchini is tender.

Creamy Leeks

• 2 lb trimmed leeks, thickly sliced

• salt and freshly ground black pepper

• 1 oz salted butter

• ¼ pint crème fraiche

• freshly grated nutmeg

Cook the leeks in a pan of boiling salted water for 7-10 minutes until just tender. Drain and plunge immediately into icy cold water. After 15 minutes, drain again and dry well with several layers of kitchen paper. Put the leeks into a food processor and pulse until roughly chopped. Remove half, then pulse the remainder until smooth. Heat the butter in a frying pan, add all the leeks and stir over a high heat. Add the crème fraiche and season; stir until hot and bubbling. Serve sprinkled with fresh grated nutmeg.

Traditional Green Bean Casserole

• 1 can (10¾) cream of mushroom soup

• 1/2 cup milk

• 1 tsp soy sauce

• dash pepper

• 4 cups cooked green beans

• 1-1/3 cups French's French Fried Onions

Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onion in 1½ quart casserole. Bake at 350º for 25 minutes or until hot. Sprinkle with remaining onions. Bake additional 5 minutes.

Cornbread Stuffing Casserole

• 3 cups coarsely diced celery

• 1 tsp salt

• 1 can sliced water chestnuts

• dash pepper

• 1 jar chopped pimientos

• 1 can cream of chicken soup

• 1 cup Pepperidge Farm cornbread stuffing

Cook celery in salted water until tender but still crisp. Drain. Mix chestnuts, pepper, pimientos and soup together and add to celery. Put in casserole and top with stuffing. Bake at 350º for 20-25 minutes or until bubbly. Add 5 minutes to baking time if made ahead and refrigerated.

Scalloped Corn

• 1 can whole kernel corn, drained

• 3/4 cup milk

• 1 cup dry bread crumbs

• 1/2 small onion, chopped

• 4 slices bacon, fried crisp and crumbled

• salt and pepper

Combine all ingredients and place in greased casserole. Dot with 3 tbl butter and bake at 350º for 30 minutes.

Quick Chinese-Style Fried Rice

• 1-1/3 cups water

• 1-1/3 cups Minute Rice

• 3 tbl butter or margarine

• 1 egg, beaten

• 1/3 cup chopped onion

• 2 tbl soy sauce

Bring 1 cup of the water to a boil in a saucepan. Stir in rice. Remove from heat; cover and let stand 5 minutes. Meanwhile, cook egg in butter in a 10" skillet until set. Add onion and the rice and cook and stir over medium heat until rice and onion are lightly browned, about 5 minutes. Combine remaining water and soy soy sauce; stir into rice. Makes about 3 cups or 4 servings. 

Creamed Onions and Carrots

• 1/4 cup sliced celery

• 2 tbl butter or margarine

• 1 can Campbell's Cream of Chicken

• 1/2 cup sour cream

• 1/4 cup dry white wine

• 2 tbl chopped parsley

• 1 lb cooked medium carrots, cut in half lengthwise

• 1 pound cooked small whole white onions (about 16)

In saucepan, cook celery in butter until tender. Blend in soup and sour cream; add wine and parsley. Cut carrots in halves in 2" pieces; add carrots and onions to soup mixture. Heat; stir occasionally. Makes about 4 cups.

Peas and Rice

• 1/2 cup raw regular rice

• 1/8 tsp rubbed sage

• 2 tbl butter or margarine

• 1 can Campbell's Chicken Broth

• 1 cup frozen peas

• 2 tbl diced pimiento

In a saucepan, brown rice with sage in butter. Add broth. Bring to a boil; reduce heat. Cover; simmer 15 minutes; add peas. Simmer 10 minutes more or until done. Stir occasionally. Stir in pimiento. Makes about 3 cups.

Mashed Potato Casserole

• 8 cups (2½ lbs) peeled, quartered potatoes

• 1/2 cup Miracle Whip

• 1 pkg (8 oz) cream cheese, softened

• 1 tsp onion powder

• 3/4 tsp salt 

• 1/4 tsp pepper

• paprika

Mix potatoes and enough water to cover in 4-qt saucepan.  Bring to boil. Reduce heat to medium; cook until tender. Drain well. Mash potatoes, gradually stirring in Miracle Whip, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon in 1½ quart casserole. Sprinkle with paprika. Heat oven to 350º. Bake 45 minutes or until thoroughly heated. Makes 10-12 servings.

Skillet Zucchini Dish

• 1½ cups sliced zucchini

• 1½ cups sliced yellow squash

• 1 cup thinly sliced carrots

• 1 cup quartered mushrooms

• 2 tbl oil

• 1/2 cup grated parmesan cheese

Cook and stir vegetable in oil over medium high heat 6-8  minutes or until crisp-tender. Sprinkle with cheese. Let stand 5 minutes before serving. Makes 4 cups.

Easy Swiss Vegetable Medley

• 1 bag (16 oz) frozen broccoli, carrots and cauliflower combination

• 1 can condensed cream of mushroom soup

• 1 cup (4 oz) shredded Swiss cheese

• 1/3 cup sour cream

• 1/4 tsp pepper

• 1 jar (4 oz) chopped pimiento, drained

• 1 can (2.8 oz) French fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered at 350º for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings.

Harvest Potatoes

• 32 oz pkg frozen hash browns, thawed

• 1 can cream of chicken soup

• 1 cup sour cream

• 2 cups shredded cheddar cheese

• 1½ tsp salt, if desired

• 2 cups crushed corn flakes

• 1/4 cup /melted margarine

Mix first 5 ingredients and put into a greased 13x9" pan. Spread the crushed corn flakes over the potato mixture and drizzle melted margarine over the top. Bake for 45 minutes at 350º.

Broccoli-Cheddar Rice Casserole

• 2 (10 oz) pkgs frozen broccoli, thawed and cut up

• 1 can cream of mushroom soup

• 1/2 cup mayonnaise

• 1 tbl lemon juice

• 1/2 cup grated cheddar cheese

• 1 egg

• small onion, minced and sautéed in 1/4 cup butter

• 1 stack crushed Ritz crackers, coarsely crushed

• 1/4 cup melted butter

Combine all ingredients, except the crackers and the 2nd 1/4 cup of butter. Place in a greased 8x8" casserole; tope with crushed crackers and drizzle with butter. Add 1/4 cup cheddar cheese of top, if desired. Bake at 350º for about 30 minutes or until crust is browned.

Pot-Tom Casserole

• 1 tbl butter or margarine

• 1 tbl flour

• 1 cup milk

• 2 tbl finely chopped onion

• 3 cup diced, cooked potatoes

• 1 tsp salt

• 1/4 tsp powdered mustard

• 1/4 tsp pepper

• 1 1/2 cup granted cheddar cheese

• 3 medium tomatoes

Melt 1 tablespoon butter; blend in flour. Remove from heat and add milk. Cook, stirring, until smooth and slightly thickened. Add onion, potatoes, seasonings and 1 cup of the cheese. Turn half of the potato mixture into a greases 1-1/2 quart casserole dish. Cut tomatoes in 1/2" thick slices. Layer on tope of potatoes. Cover with remaining potato mi8xture; layer again with tomatoes. Sprinkle with salt and pepper and the rest of the grated cheese. Bake 20 minutes in preheated 400º oven.

Spinach Casserole

• 2 1/2 lb fresh spinach or 10 oz frozen spinach

• 1 1/2 tsp of salt

• 2 tbl melted butter or margarine

• 2 eggs, lightly beaten

• 1 cup milk

• 1/8 tsp pepper

• 1 tsp finely grated onion

• 1/2 cup shredded Swiss cheese (if you can afford it, use Gruyere cheese)

Wash spinach using 1 tsp salt and only water clinging to leaves to cook (about 3 minutes). Drain completely (use paper towels to dry).  The last step is very important to the success of the recipe. Chop spinach.

In a bowl, gently mix spinach, 1/2 tsp salt, butter, eggs, milk, pepper, onion and cheese. Pour into a shallow 1 quart baking dish. (cover and refrigerate if made ahead). Uncover and bake at 325 degrees until set, about 30 minutes (or 45 minutes if refrigerated). Serve immediately. Makes 6 servings

Lemony Sprouts Salad

• 1/2 lb Brussels sprouts, halved

• 2 medium carrots, thinly sliced

• 2 tsp vegetable oil

• 1 tbl lemon juice

• 1/4 tsp salt

• dash pepper

• 2 cups chopped lettuce

• 1 tbl chopped sweet red pepper

Place Brussels sprouts in 1 inch of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Rinse with cold water; drain and set aside. In a small skillet, sauté carrots in oil until tender; remove from heat. Toss sprouts with lemon juice, salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red pepper. Makes 2 servings.

Rice with Black Beans

• 1 tbl oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (14½ oz) stewed tomatoes

• 1 can (15 oz) black beans, rinsed and drained

• 2/3 cup water

• 1/2 tsp dried oregano

• 1½ cups Minute Brown Rice, uncooked

Heat oil in large skillet on medium heat. Add onion and garlic; cook and stir until tender but not browned. Stir in tomatoes, beans, water and oregano. Bring to boil. Stir in rice. Return to boil Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir. Makes 4 servings.

Swiss Potato Kugel

• 1 cup finely chopped onion

• 2 tbl butter or margarine

• 4 cups shredded or diced cooked peeled potatoes (about 4 medium)

• 2 cups (8 oz) shredded Swiss cheese

• 1/4 cup all-purpose flour

• 1 tsp salt

• 1/4 tsp pepper

• 3 eggs

• 3/4 cup half and half cream

In a large skillet, sauté onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9" square baking dish. Bake, uncovered, at 350 degrees for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and  a sprig of thyme if desired. Makes 9 servings.

Hush Puppies

• Vegetable oil

• 1 cup yellow cornmeal

• 1/2 cup all-purpose flour

• 3/4 cup buttermilk

• 1 tsp baking powder

• 1 tsp salt

• 1/4 tsp baking soda

• 2 tbl finely chopped onion

• 1 egg

Heat oil (1 inch deep) in Dutch oven to 375 degrees. Mix remaining ingredients. Drop by rounded tablespoonfuls into hot oil. Fry about 3 minutes, turning once, until golden brown; drain on paper towels. Make about 2 dozen hush puppies.

Easy Macaroni and Cheese

• 7 oz uncooked elbow macaroni

• 2 cubs shredded cheddar cheese (8 oz)

• 1 can cheddar cheese soup

• 1 3/4 cups milk

• 1 jar sliced pimiento

• 3/4 tsp salt

• 1 cup crushed potato chips

Mix all ingredients except potato chips in greased 2-qt casserole or baking dish, 8x8x2". Heat oven to 350 degrees. Stir macaroni mixture and sprinkle with crushed potato chips. Cover and bake 1 hour. Uncover and bake 20 minutes. Makes 4-6 servings.

Garden Stuffed Baked Potatoes

• 4 russet potatoes

• 2 tbl butter or margarine

• 1 small onion, chopped

• 1 pkg frozen chopped broccoli, thawed and drained

• 1/2 cup ranch salad dressing

• 1 tbl vegetable oil

• 2 tsp dried parsley

• salt and pepper

Preheat oven to 425 degrees. Microwave pierced potatoes on HIGH for 12 minutes; Bake 15 Minutes.  Slice off potato tops lengthwise. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Heat a small skilled over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli and salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.

Variation: Add 1 cup of cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking. 

Chilled Spring Salad

• 1 can cut green beans, drained

• 1 can whole kernel corn, drained

• 12 cherry tomatoes, quartered

• 1/2 cup chopped red onion

• 1/3 chopped fresh parsley

• 1/2 white wine vinegar

• 6 tbl vegetable oil

• 3 tbl sugar

• salt and pepper

Combine green beans, corn, tomatoes, onion and parsley in a large bowl. In a separate bowl, whisk together, oil and sugar. Pour over vegetables and toss to coat. Add salt and pepper to taste. Cover and chill in refrigerate for at least 2 hours or longer. Drain excess dressing from salad before serving. 

Bacon and Cheddar Mashed Potatoes

• 1/12 lb potatoes, unpeeled, quartered

• 1/2 cup Miracle Whip

• 1/2 cup milk

• 6 slices bacon, crisply cooked and crumbled

• 1/2 tsp garlic powder or 3 cloves minced garlic

• salt and pepper

• 1 cup shredded mild cheddar cheese

Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes. Add Miracle Whip, milk, bacon and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Makes 4 servings.

Confetti Rice

• 1/2 pound sliced bacon, diced

• 1 cup long grain rice, cooked

• 1 cup diced carrots, parboiled

• 1 cup diced celery, parboiled

• 1/2 cup fresh or frozen peas

• soy sauce

In a large skillet, cook bacon until crisp. Remove to paper towels; drain all but 3 tablespoons of the drippings. Add rice, carrots, celery and peas to drippings and cook until heated through, about 5-7 minutes. Stir in bacon. Serve with soy sauce. Make 6 servings.

Company Brussels Sprouts

• 4 bacon strips, diced

• 1 dozen Brussels sprouts, trimmed and halved

• 1 medium onion, chopped

• 2 tbl fresh chives

• 1 carrot, thinly sliced

• 10 stuffed green olives, sliced

• 1/2 tsp dried basil

• 1/3 cup chicken broth or dry white wine

• 1 tsp olive oil

• 1/2 tsp pepper

• pinch salt

In a skillet, fry bacon just until cooked. Drain, reserving 2 tablespoons drippings. Add remaining ingredients; cook and stir over medium-high heat for 10-15 minutes or until Brussels sprouts are crisp-tender. Makes 4 servings.

Oven Roasted Vegetables

• 1 envelope Lipton Savory Herb with Garlic Soup mix

• 1 1/2 lbs assorted vegetables, choose from sliced zucchini, yellow squash, red or green peppers, carrots, celery and mushrooms.

• 2 tbl vegetable oil

Preheat oven to 450 degrees. In plastic bag or bow, shake or toss all ingredients until vegetables are coated. Empty into a 13x9" baking pan; discard bag.  Bake, stirring once, 20 minutes or until vegetables are tender  Makes 4 servings.

No-Peel Potato Casserole

• 1 cup hot water

• 1 pkg dry onion soup mix

• 1/2 cup margarine or butter, melted

• 1/4 tsp pepper

• 8 medium potatoes, scrubbed and cut into 1/2" cubes

Combine water, soup mix, margarine and pepper. Mix well. Add potatoes and mix again. Place in greased 2-quart casserole dish and baked covered at 350º for 1½ to 2 hours. Stir occasionally. Cubed frozen hash-brown potatoes may be substituted for fresh. Compliments a roast or ham very nicely.