Side Dishes

Clean and cut cauliflower into small pieces. Bring water to boil in large pot. Cook in boiling water about 6 minutes, or until done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In food processor, puree the hot cauliflower with cream cheese, Parmesan, garlic, chicken base, pepper, and butter until almost smooth.

Cut tips off asparagus and set aside. In large, shallow baking pan, toss half the asparagus stalks with half the oil, coating them well, and roast them in preheated 500-degree oven 4 minutes, shaking pan every 2 minutes. Repeat with other half of asparagus. Cut roasted asparagus in ½-inch lengths; set aside. In saucepan, melt butter and stir in flour to make a roux. Add broth in a stream, whisking, and simmering the mixture for 5 minutes. Whisk in goat cheese and zest. Arrange layer of lasagna in baking pan and spread with ¼ sauce . Top sauce with ¼ of roasted asparagus and sprinkle with ⅓ c. Parmesan. Repeat the layers, ending with a sheet of pasta. Beat cream with a pinch of salt to soft peaks. Arrange reserved asparagus tips on the pasta. Spread cream over tips and sprinkle on remaining ⅓ c. Parmesan cheese. Bake in preheated 400-degree oven 30 minutes, or until golden and bubbling. Let stand for 10 minutes before serving.

Dice onion. Melt butter in skillet, add onion, and saute until onions are transparent, about 8 minutes. Add other ingredients and stir. Put in casserole and cover. Bake at 350 for an hour, mixing once after half hour. Serves 4-5 people.

Preheat oven to 425. Cover rimmed baking sheet with foil; spray with cooking spray. Spread cranberries onto ⅓ of the prepared sheet; sprinkle with brown sugar. Place Brussels sprouts, cut sides down on remaining part of baking sheet; top with bacon. Bake 30 minutes, adding nute to baking sheet after 20 minutes. Stir ingredients on baking sheet until combined; sprinkle with blue cheese.

Heat oven to 375. Pile the radish halves in the center of a rimmed baking sheet/ Drizzle with butter and toss to coat. Sprinkle with salt and pepper. Roast for 20 minutes, or until tender and lightly browned. Arrange on a serving platter, then sprinkle with lemon zest and tarragon. Serve warm or at room temperature.

Add all ingredients in bowl and toss. All quantities of ingredients are to your taste.

Combine ingredients for dressing and add to other ingredients. Toss and serve immediately.

Heat oil (2-3 inches) to 375 in deep pot. Stir together Bisquick, water, and egg until smooth. Stir in corn. Drop batter by small spoonfuls into hot oil. Fry until golden brown on both sides. Drain and serve hot with syrup or sugar. Can be fried a day ahead and reheated in a 350 oven about 15 minutes.

Mix together; pour in greased, 11"x7"x1" pan; bake at 325 for 45 to 60 minutes

Clean fruit; section oranges and apples. Grind in food processor. Add sugar; let stand a few hours. Makes about 3 quarts freezer containers if you double it. Can be frozen.

Cook cranberries in juice from pineapple and enough hot water to make 3 ½ cups. Soak gelatin in cold water, then add to cranberries along with sugar. Cool. When cooled, add grapes, nuts, and pineapple, mixing well. Pour into greased tube pand and chill.

Drain pineapple, reserving juice. Add water to make 2 ½ cups, boil, add to jello, and stir about 2 minutes until dissolved. Add remaining ingredients. Spoon into paper-lined muffin cups. Refrigerate until firm. Remove paper liners to serve.

Combine carrots, water, and salt in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes over medium heat. Gently stir sugar, honey, cranberries, and oil into pan. Continue to cook, uncovered, over medium-low heat, stirring occasionally until carrots are very tender and liquid is absorbed, about 10 minutes. Watch so it doesn’t burn.

Defrost peas and drain well. Mix in sour crem, salt, and onions; chill. Sprinkle with bacon bits before serving.

Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 4 minutes. Removed from heat and stir in the vinegar. Spoon into a heatproof container, cover with plastic, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for 2 weeks.

Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended. Transfer the mixture to a buttered 9 x 13 inch baking dish . Top with the bread crumbs and dot with butter. Bake in the preheated oven (350 degrees) 20 to 30 minutes, until lightly browned.

Mix sugar and flour in bowl. Add pineapple and cheese and mix thoroughly. Put in greased casserole top with about 1 c. crushed Ritz crackers and about ½ c. melted butter, mixed together. Bake at 350 for 30 minutes.

Slice potatoes and onion very thin (I use my mandolin). Spray square baking pan with cooking spray and add in layers: ⅓ of the potatoes, ½ the onion, ⅓ cheese, sprinkle with Italian seasoning; repeat; add last layer of potatoes, overlapping so no gaps occur. Sprinkle with remaining cheese. Mix last four ingredients together and pour over all. Cover. Microwave for 20 minutes on high.

Preheat oven to 450. Divide the green beans and garlic between two heavy, large, rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and a dusting of pepper. Roast until the beans begin to brown, about 15 minutes. Divide the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until vegetables are tender and brown in spots, about another 10 minutes.

Heat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender. Add spinach; cook and stir on medium heat 4-5 minutes or until spinach is welted but still bright green. Stir in salt and pepper; sprinkle with Parmesan cheese.

Cook carrots. Marinate carrots, onions, and peppers for 24 hours. Drain carrots and serve. Save the marinade and put any unused carrots back in the marinade.

In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper. Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 c. water and cover. Reduce heat to low, and simmer until tender, about 15 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated. With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve. To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish.

Preheat oven to 450. Line 15 x 10 x 1 inch baking pan with foil; spray with cooking spray. Set aside. Toss vegetables with dressing and ¼ c. cheese; spread into prepared pan. Bake 28-30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining cheese.