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Adding New Side Dishes
Often on holidays and Sundays my family would serve the traditional mash potatoes, sweet potatoes and stuffing. Now I try to sneak one or two side dishesbeside these traditional ones. Usually, they are the first ones gone, and get the most compliments! Here are four side dishesfor you to add to your family table.
Orange-honey Acorn Squash
Ingredients: 3 small acorn squash 4 Tablespoons frozen orange juice concentrate 2 Tablespoons honey 1 Tablespoon butter 1/4 tsp. nutmeg or cinnamon
Preheat oven to 400 degrees. Cut squash in half. Remove and discardseeds. Place squash halves cut side up in a shallow baking dish. Combine juice and honey.Mix well. Add 1/2 tsp. butter to each squash half. Cover panwith lid or foil tightly wrapped, and bake squash with butter for 30 minutes. Removefoil, and bake 30 minutes more until tender. Scoop out and mash squash; add juice and honey mixture thenreturn to shells. Bake another 10 minutes.
Carrots Almondine
Ingredients: 1 pound baby carrots 1/4 cup golden raisins 1/4 cup butter or margarine 3 tablespoons honey 1 tablespoon lemon juice 1/4 tsp. ground ginger 1/4 cup sliced almonds
Cook carrots, covered in 1/2 inch boiling water for 8 minutes, drain.Turn carrots into a one quart baking dish. Stir in rainsins,butter,honey,lemon and ginger. Bake uncovered at 375 degrees for 35 minutes; stir occasionally.Spoon into serving bowl. Sprinkle with almonds.
Lemon Beans
Ingredients: 2 cups canned, frozen or fresh green beans 1 clove garlic 1 lemon 1 tsp. olive oil
Prepare beans until done. Drain. Over medium heat, saute the garlic in oil for one minute; add beans and saute another two minutes.Sqeeze the juice of one lemon on the beans and season with salt and pepper. For a crowd double this recipe.
Sauteed Mushrooms
Ingredients: 12 ounces fresh mushrooms 1 stick butter 3 tablespoons teriyaki sauce 1 diced garlic clove 1/2 tsp. pepper 1 tablespoon seasoned salt Pinch of red pepper flakes tsp. finely chopped parsley One green onion, finely chopped
Clean and rinse mushrooms in cold water. Cut into bite size pieces. Melt butter infrying pan. Add mushrooms to pan with butter. Add teriyaki, garlic,pepper,seasoningsalt, and red pepper. Let simmer for 15 to 20 minutes. The last 2 or 3 minutes addgreen onion and parsley.
About the author Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.For more recipes and cooking tidbits subscribe to Tea Time Tidbits by sending any email to teatimetidbits-subscribe@egroups.com
Sheila "I am a Christian Woman, a stay home homemaker and a Mom.
My interests: I love to knit, crochet, sew, embrodiery, and quilt. I play the piano, read music, I write Chrisitan poems and writings. I collect teddy bears, angels, hearts and butterflies."
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Tips for Selecting the Best Summer Fruit
Preserve and Display your Wedding Memories
Caring for Wicker Furniture