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WANTED: Rec for your favorite side dish

Discussion in 'Food Forum' started by SouthernGal, Aug 31, 2004.

  1. SouthernGal

    SouthernGal What's Up Dox?

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    Location:
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    Fall is just about upon us and I'm always looking for new things to serve at our neighborhood block parties. Please post your recipes for your favorite side dish.
     
  2. Penman

    Penman Goauche User

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    This salad goes well with seafood, especially salmon:

    Peel cucumbers completely, then slice up crosswise with the peeler (you want very thin slices, they don't need to be full slices). Lightly salt the slices, toss to distribute the salt and set aside. Mix equal parts mayonnaise and sour cream, add a dash of ground pepper and lemon juice. Drain the cucumber slices, then mix with the sauce. Add more salt to taste if needed.
     

  3. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Title: Veg-All Casserole

    16 ozs mixed vegetables (Veg-All), drained
    1 C water chestnuts, drained
    1 C chopped onion
    1 C chopped celery
    8 ozs grated sharp cheddar cheese
    1/2 to 3/4 C mayonaisse

    Topping Mix:
    1/2 stick margarine, melted
    1 roll hand-crushed Ritz Crackers
    mix together and spread evenly over vegetable mix.

    Sautee onion and celery in 1 pat butter until clear. Mix with other ingredients, pour into baking dish. Cover with topping mix. Bake at 350 degrees for 30 minutes.

    **********

    Title: Shrimp and Black Bean Tostadas

    1 small onion, finely chopped
    4 8-inch flour tortillas
    2 cloves garlic, minced
    vegetable cooking spray
    2 T olive oil
    1 1/2 C coarsely chopped cooked shrimp
    1 16-oz can black beans, rinsed
    2 T fresh cilantro, chopped
    1/3 C water
    2 C (8 oz) shredded Jack cheese
    1 t ground cumin
    2 T sliced pickled Jalapeno peppers
    1/4 t salt
    guacamole dip
    1/2 t pepper
    salsa

    Cook onion and garlic in oil until soft. Process beans, water, cumin, salt and pepper until smooth. Add to onion mixture; simmer 3-5 minutes. Arrange tortillas on baking sheet. Coat with cooking spray and bake at 350 degrees 10 minutes or until brown. Spread 1/4 bean mixture on tortilla, top with shrimp and next 3 ingredients. Bake at 375 for 5 minutes until hot and bubbly. Serve with guacamole and salsa.

    Makes 4 servings.

    **********

    Title: Veggies Leajan

    1 1/2 C dry black beans
    2 large carrots, thinly sliced
    2 garlic cloves, minced
    salt and freshly ground pepper to taste
    med onion, chopped
    grated Parmesan cheese to taste
    2 T olive oil
    1 1/2 C dry orzo pasta
    2 med zucchini, thinly sliced

    Cook beans in salted boiling water. In large skillet, sauté onion and garlic in olive oil at low temperature until soft. Add zucchini and carrots, sauté until vegetables are slightly tender. Add salt and pepper; stir beans into vegetables. Cook orzo in salted boiling water until desired degree of tenderness. To serve, top orzo with bean/vegetable mixture, then sprinkle with Parmesan.
     
  4. Alexit

    Alexit

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    Cardiac green beans:

    4 cups fresh green beans (sub haricots verts where available)
    1 pound Oscar Meyer Bacon
    1 pound fresh button mushrooms
    2 Tbl spoon sweet-cream butter
    1 teaspoon balsamic vinegar

    Dice raw bacon and fry about 5 minutes (until partially cooked) stirring regularly, drain well saving bacon grease. Clean, de-stem and thinly slice mushroom caps. Add mushroom slices, butter and balsamic vinegar to bacon pieces. Fry until mushrooms are soft, about 5 minutes, reduce heat to low simmer. Clean green beans and add to pan. Add 2 Tbl spoons bacon grease. Cover, and simmer until beans are done to your preference. Toss well before serving.

    Makes 10 servings.

    Atkins friendly, about 4g net carb per serving.