Side Dishes


Sweet Potato Surprise

  • 4 sweet potatoes, baked and mashed
  • 1 cup sugar
  • 1/3 cup margarine, melted
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated unsweetened coconut, dried or fresh
  • 1 cup pecans
  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup margarine
  1. Heat the oven to 375 degrees. In a large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined. Transfer the mixture into a 2 1/2-quart baking dish.
  2. In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly. Distribute the topping over the sweet potatoes. Then bake the casserole for 20 minutes or until lightly browned. Serves 6 to 8.



Candy Carrot Coins

Tossed with a brown sugar and butter glaze, these carrots taste slightly sweet and look perfectly shiny.

  • 1 pound carrots
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 teaspoon water
  1. Peel the carrots, then slice each one into rounds. Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap. Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
  2. In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute. Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed. Serves 4.



Indiana Corn Casserole

  • 1 pound bacon
  • 1/2 cup butter
  • 1/2 medium onion, chopped
  • 1/2 cup chopped celery
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 5 tablespoons all-purpose flour
  • 2 cups sour cream
  • 2 pounds fresh corn (or frozen corn, thawed)
  • Salt and pepper
  • 1 tablespoon chopped parsley
  1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
  2. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
  3. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.



Mashed Potato CloudsAccording to the helper children, smashing and mushing the cooked potatoes with an old-fashioned potato masher is the best part of making this classic side dish.   For a garnish, top each cloud of mashed potatoes with a homemade herbed butter pat.

  • 4 large russet or Idaho potatoes (about 2 1/2 pounds)
  • 1/2 cup milk
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • 4 tablespoons butter, softened
  • 1 teaspoon dill or dried chives
Mashed Potato Clouds - Step 2
  1. Using a vegetable peeler, remove the skin from the potatoes and use the tip of the peeler to scoop out any brown spots. Cut each potato in half lengthwise and then slice into 1/2- to 1-inch pieces. Place the potatoes in a saucepan and cover with cold water.
  2. Bring the potatoes to a boil, watching carefully to make sure they do not boil over. Once they have come to a boil, cook for an additional 10 minutes or until tender (about 20 minutes in all).(While the potatoes are boiling, make the butter pats: see step 4.) Take the pan of potatoes off the stove and drain the water.
  • Pour the milk over the potatoes and add the butter. Using a potato masher, press down on the potatoes until they are smooth. (If you are working with younger kids, transfer the potatoes from the hot saucepan to a large bowl before mashing.)
  • Mashed Potato Clouds - Step 4 To make the herbed butter pats, mix together the softened butter and the dill or chives. Press the mixture into a 2-inch by 3-inch rectangle on a piece of waxed paper. Place in the freezer for about 10 minutes, then use miniature cookie cutters to cut out butter pats.
  • Spoon the mashed potatoes onto the dinner plates and serve with a pat or two of herbed butter. Serves 4.



    This traditional English dish is usually served with roast beef, but can be easily accompanied with Turkey or Chicken – the key is to have a great gravy to pour over the top of these delightful English type dough treaures.

    • 1/4 cup butter
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 1 cup all-purpose flour
    • Pinch of salt
    • 2 eggs
    • 1/4 cup water
    • 1 cup milk
    • 1 tbsp. parsley
    • 1 tbsp. mixed herbs: rosemary, sage, oregano or thyme
    1. Coat 12 muffin cups lightly with butter. Heat remaining butter, and sauté shallot and garlic for about 2 minutes. Put flour, salt, eggs, water and milk in food processor. Blend. Let mixture stand for 30 minutes.
    2. Heat oven to 425 degrees. Stir herbs, shallots and garlic into batter. Fill muffin cups 2/3 full. Bake puddings 15 minutes. Reduce heat to 375 degrees. Bake 15 more minutes, until puffed and golden brown.



    This tasty treat is always welcomed at Thanksgiving and Christmas – be sure to use a decorative mold, and can be topped with whipped cream for an extra tasty delight!

    • 1 pkg. lemon Jell-O
    • 1 cup boiling water
    • 1 16-oz. can whole cranberry sauce
    • 2 small cans mandarin oranges, drained
    • 1 8-oz. can crushed pineapple, drained
    • 1 cup chopped pecans
    1. In a pan, combine the Jell-O and water, and heat until dissolved. Add cranberry sauce, oranges, pineapple and nuts, and stir. Remove from heat, pour into a mold, and chill until firm. Makes 6 to 8 servings


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