Vegetables and Side Dishes

[Guardian Angel]

Winning Fries

Vegetable oil for frying
4 pounds (8 to 10) Idaho russet potatoes
1/4 cup grated Parmesan cheese
2 tablespoons fresh chives, chopped
Salt to taste

Fill a deep soup pot 1/3 full with vegetable oil and heat to 350 over medium heat. If you prefer to use a deep fryer, follow the manufacturers' instructions to heat oil to 350.  Meanwhile, leaving the skin on, cut potatoes into the shape of French fries, and place in water. Once all potatoes are cut, drain well and pat dry with paper towels.   Once oil has reached 350, in small batches, carefully place potatoes in oil and cook until golden. Using a wire basket or slotted spoon, remove fries and drain excess oil. Repeat until all potatoes are cooked.   Place fries in a large mixing bowl and sprinkle with cheese, chives, and salt; toss to coat then serve immediately.

[Guardian Angel]

Grams Yams

6 medium sweet potatoes
1 stick butter
1 cup light brown sugar
1 TBLS cinnamon
1/2 cup chopped pecans.

Preheat oven to 350.  Bake sweet potatoes until soft, about 1 hour.  Refrigerate overnight.  The following day peel the potatoes and slice lengthwise into 4 pieces per potato.  Place slices in a glass baking dish that has been coated with cooking spray.  Melt butter and brown sugar in microwave and pour over potatoes.  Sprinkle cinnamon on top and cover with chopped pecans.   Bake uncovered for about 25 minutes or until potatoes are hot.
-------------------------------------------------------------------------------------------------------------------------------------------------
Memaw's Sweet Taters

2 large cans sweet potatoes
1 8 oz can crushed pineapple (undrained)
2 cups light brown sugar
1 10 oz bag miniature marshmallows

Preheat oven to 350.  Lightly spray a 9x11 glass baking dish.  Drain the sweet potatoes and place in a large bowl.  Use a mixer to beat the potatoes until they're smooth.  Add pineapple and brown sugar; beat well.   Pour into dish, spreading potatoes evenly.  Bake for 20 minutes  Remove from oven and cover potatoes with marshmallows.  Return to oven and bake till marshmallows are golden brown, about

[Guardian Angel]

Cabbage and Potatoes

1 whole cabbage
8 large white potatoes or 10-12 small white potatoes
4-6 slices of freshly cooked bacon or bacon grease
Salt and pepper

Wash cabbage and pull off dead leaves.  Cut cabbage in half, then slice each half of cabbage into about 1/4 inch slices.
Peel potatoes and rinse in cold water.   Cut small potatoes in half or large potatoes into thirds.   Put into big pot  just enough water to cover the potatoes.   Add bacon slices or one big scoop of bacon grease.   Add salt and pepper to taste.   On high heat, bring to a rapid boil, then cover and reduce heat to medium/high and let cook at least 30-40 minutes or until cabbage is tender. 

[Guardian Angel]

Pesto Fried Okra

1/2 cup peanut, vegetable or canola oil.
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1/4 cup milk
1/4 cup flour
3/4 cup cornmeal
1 teaspoon dried pesto seasoning.
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large skillet, heat oil over medium-high heat.   In a small bowl, combine egg and milk. In another small bowl, combine flour, cornmeal, seasoning, salt, and pepper.   Dip okra slices in egg mixture and dredge through flour mixture.   Place in hot oil and fry, stirring continuously, until okra is golden brown. Remove with slotted spoon and drain on paper towels. 

[Guardian Angel]

Golden Cauliflower Bake
 
1/2 cup olive oil
1 cup Italian-flavored bread crumbs
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (10-oz) packages frozen cauliflower florets, thawed
   
Preheat oven to 400.  Coat an 8-inch square baking dish with nonstick cooking spray.   Place oil in a small bowl. In another small bowl, blend the bread crumbs, garlic powder, salt, and pepper.   Dip each cauliflower floret in oil then in the bread crumb mixture. Place breaded florets in baking dish and coat with nonstick cooking spray.   Bake 20 to 25 minutes, or until light golden.

[Guardian Angel]

Orange flavored Sweet Potatoes with Oatmeal Cookie Topping

7 large sweet potatoes
1 stick (1/4 c.) unsalted butter, softened
1 c. firmly packed brown sugar
 fresh orange juice
1 c. sweet orange marmalade
1 Tbsp. of gingerroot, finely grated
2 tsp. of salt

For Topping:

14 crisp oatmeal cookies, broken into pieces (approx. 3 c.)
1 stick of cold unsalted butter, cut into pieces

Preheat oven to 450 and butter a 9x13 baking dish.  Prick potatoes and bake until tender and very soft; approximately 90 minutes.  Scoop out potatoes and mash with butter, sugar, juice, marmalade, gingerroot and salt.  Spread into baking dish.  Let cool to room temperature (can make a day ahead).
In food processor, grind cookies fine.  Add butter and pulse until mixture resembles cookie dough.  Wrap topping in wax paper and chill in refrigerator - - 2 hours.  Preheat oven to 400; crumble topping over potatoes and bake in middle of oven until crumbles are lightly browned, approximately 25 minutes. 

[Guardian Angel]

Roasted Butternut Squash with Maple Pecan Butter

4 Butternut squash 
1 lb salted butter at room temp
1 lb unsalted butter
3 cups water
1 cup chopped pecans
1 cup maple syrup
2 T plus 1 tsp kosher salt   
1 tsp finely ground black pepper
2 T coarsely ground black pepper

Wash the butternut squash and cut 1/4" off both ends, removing the stem and bottom of squash. Cut in half from stem to bottom. Using a spoon, scrape seeds out of interior.  Rub with room temp butter and sprinkle with kosher salt and coarsely ground black pepper.  Place in a roasting pan with water and roast the squash for 45 min at 375 until tender.   While squash is roasting, place unsalted butter in mixing bowl with paddle attachment.  Whip for 5 min on medium speed. 
Scrape the bowl, and add pecans, maple syrup, salt and pepper. Stop and scrape the bowl every two minutes.  Be sure to mix well.  When squash is done, remove from oven and place on a plate.  Rub maple pecan butter on top, and serve. 

[Madisons]

Roasted Brussels Sprouts


1 & 1/2 pounds Brussels sprouts, ends trimmed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1/4 teaspoon garlic powder

Preheat oven to 375 degrees.

Place sprouts, olive oil and seasonings in a large resealable plastic bag.  Seal tightly and shake to coat.  Pour onto a baking sheet, and place on center oven rack.

Roast for 15-20 minutes,  shaking pan every 5  minutes for even browning.  Reduce heat if necessary to prevent burning.  Sprouts should be brown on the outsides and fork tender on the insides when done.

[Madisons]

Stuffed Acorn Squash


1 acorn squash, halved and seeded
3 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup fresh mushrooms, sliced
1/8 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped parsley
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

Place squash cut side down in a glass dish.  Cook in microwave for 20 minutes on High, until almost tender.

In a saucepan over medium heat, melt butter and sauté celery and onion until transparent.  Stir in mushrooms, cook 2-3 minutes more.  Sprinkle with salt, pepper and parsley.

Divide mixture in half and spoon into squash.  Cover and cook in the oven for 15 minutes.

Uncover squash and sprinkle with cheese.  Return to oven and cook until cheese bubbles.

[Madisons]

Mushroom and Wine Casserole


2 pounds fresh mushrooms
1 tablespoon ground marjoram
1/2 teaspoon dried basil
1 & 1/2 tablespoons green onions, finely chopped
3/4 cup butter, melted
2/3 cup chicken broth
1/2 cup dry white wine (increase the chicken broth if you don't want to use wine)
salt and pepper to taste

Preheat oven to 300 degrees.

Clean and trim mushrooms, cut in half if large.  Place mushrooms in a  2 quart glass baking dish.  Combine all other ingredients and pour over mushrooms.  Bake, uncovered for 45-60 minutes.