And, On the Side…
Tomorrow is the biggest
eating festival we know,
and I can’t give you much
enlightenment for your
menu except the side
dishes, which can be tweaked
at the last minute. So, here are
a few ideas to make it “over the
top”!

Glazed Acorn Squash
2 acorn squash
1/2 cup apple juice or cider
1/2 t. sugar
1/2 t. ground cinnamon
1/8 t. salt
1/8 t. nutmeg
1/4 cup sliced almonds, toasted

Preheat the oven to 400 degrees. Peel the squash, cut it in half lengthwise and then remove the seeds and membrane. Slice the squash and layer it in a nine-inch by 13-inch dish. Combine the apple juice, sugar, cinnamon, salt and nutmeg. Pour over the squash in the pan. Cover and bake for 25 minutes or until tender. Top with almonds. Serves four.

		Spicy		Carrot Salad
2 T.	olive oil
2 garlic cloves, minced
1/2	t.	cumin
2 lbs.		carrots, sliced
2 T.	red wine vinegar
1/4	t.	Dijon	mustard
1/2	t.	salt
1/2	t.	pepper (or to taste)
1 T.	parsley		or cilantro	(for garnish)

Heat the oil in a skillet, and then add the garlic and cumin —stir briefly and then allow to cool. Steam or boil the carrots until crisp-tender, and then drain. Combine the vinegar, mustard, salt and pepper. Whisk in the garlic-oil and pour over the carrots. Sprinkle with parsley and toss. Serves eight.

Pleasin’ Pea Salad
1 bag frozen peas, thawed, rinsed, drained
1 cup Thousand Island dressing
1 cup roasted peanuts w/salt

Toss	together	all	of	the	ingredients.	The	peas	can	be
warm or cold. Serves six.

Caramelized Mashed Potatoes
1 1/2 lbs. red potatoes, quartered
1 1/2 T. butter
1 cup chopped Vidalia onion (or any sweet onion)
2/3 cup milk
1/2 t. salt
1/4 t. pepper

Cook the potatoes, and then drain and return them to the pan. Heat the butter in a skillet over medium heat. Add the onion and cook for 12 to 15 minutes or until golden —stirring often; set aside. Mash the potatoes with milk, salt and pepper —fold in the onions. Serves six.

Stuffed Onions
Cut of the ends of four large (peeled) onions.
Combine:
2 garlic cloves, minced

1/2 cup pecans, chopped
1/2 sleeve Ritz® crackers, crumbled
1 Granny Smith apple, chopped

Place the onions in a baking dish with a little water. Bake for 30 minutes covered at 350 degrees. Cool slightly and then remove the centers and chop them — add this to the mixture of pecans, crackers and apples. Add a dash of pepper. Stuff the onions with the mixture, and then return to the oven for 20 minutes. Sprinkle with Parmesan cheese for the last 10 minutes. Serves four.

Sweet Potato Bake
7-8 sweet potatoes, peeled & cubed
1/4 cup butter
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 t. salt
1 t. ginger
Topping:
10-12 oatmeal cookies, crumbled (or molasses)
1/2 stick butter

Cook the sweet potatoes for 15 minutes and then drain. Mash the potatoes with butter and then add the marmalade, orange juice, sugar, salt and ginger. Place this in a greased nine-inch by 13-inch by two-inch pan. Combine the cookie crumbs and butter —sprinkle over the top. Bake uncovered for 20 to 25 minutes at 400 degrees. Allow to stand for 15 minutes at room temperature before serving. Serves 10 to 12.

Turnip Scallop
3 cups thin sliced turnip (1 large)
2 cups thin sliced onion
1 t. salt
2 T. flour
1/2 stick butter, cut up
1 1/4 cups milk or 1/2-&-1/2
1 t. salt
1/4 t. paprika

Preheat the oven to 350 degrees. Parboil the turnip and then drain. Place in a baking dish with the sliced onions alternately in three layers —sprinkle flour between each layer. Heat the milk to scalding, add the salt and paprika, and then pour over the turnip. Bake for 45 minutes. (*If desired, sprinkle the top with Parmesan cheese.)