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 dishes
beside these traditional ones. Usually, they are the first ones gone, and get the most compliments! Here are four side dishes
for 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 discard
seeds. 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 pan
with lid or foil tightly wrapped, and bake squash with butter for 30 minutes. Remove
foil, and bake 30 minutes more until tender. Scoop out and mash squash; add juice and honey mixture then
return 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 in
frying pan. Add mushrooms to pan with butter. Add teriyaki, garlic,pepper,seasoning
salt, and red pepper. Let simmer for 15 to 20 minutes. The last 2 or 3 minutes add
green 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.
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