Ok, maybe you’ve made a pork roast or picked up a rotisserie chicken or made a quick and easy meatloaf. What do you make to go with it?
In this episode from 2012, Arlene and Tammy are making six different vegetable side dishes! These are great additions to any meal, plus they’re a good way to get your family to eat more veggies. Recipes include: Swiss asparagus casserole, baked mushrooms with cream sauce, savory cabbage, snibbled green beans, and baked avocados.
Note: The corn fritters recipe is not available at this time.
Swiss Asparagus Casserole
Ingredients
- 5 Tbsp butter, divided
- 2 cups fresh asparagus, sliced diagonally
- 1 medium onion, sliced
- 1 Tbsp flour
- Salt and pepper
- 1 cup sour cream
- 1 cup shredded Swiss cheese
- 1/4 cup graham cracker crumbs
Instructions
- Preheat oven to 400 degrees. Butter a shallow casserole dish. Melt 2 tablespoons butter in large skillet. Saute asparagus 2-3 minutes until barely tender. Remove from pan and set aside.
- In same skillet sauté onion in 2 tablespoons butter until onion is soft. Stir in flour, salt and pepper. Cook 1 minute until flour is well blended. Add sour cream and shredded cheese and cook, stirring constantly, over low heat until cheese melts.
- Spoon asparagus into prepared casserole. Top with cheese and sour cream mixture. Sprinkle with crumbs and dot with remaining butter.
- Bake in preheated oven for 20 minutes. If top is not brown, place under broiler for additional minute or 2. Makes 4-6 servings. Enjoy!
Baked Mushrooms
Ingredients
- 2 lbs large mushrooms
- 3 Tbsp butter
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp fines herbs
- 1 Tbsp lemon juice
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Remove stems from mushrooms and dry well. Arrange mushrooms, cavity side up, in a shallow baking pan, and dot with butter. Combine salt, pepper, fines herbs, lemon juice and cream, and pour over top of mushrooms.
- Bake in preheated oven for 20 minutes or until tender. Makes 6-8 servings. Enjoy!
Savory Cabbage
Ingredients
- 1 medium sized head cabbage
- 4 Tbsp butter
- 1 medium sized onion, chopped
- 1/2 pint light cream
- salt and pepper, to taste
Instructions
- Chop cabbage to a medium fine size. Melt butter in frying pan over medium heat. Saute cabbage, onions, salt and pepper until both cabbage and onions are soft.
- Add cream to cabbage mixture and simmer, covered, for 20 minutes on top of stove. Makes 6 servings. Enjoy!
Snibbled Beans
Ingredients
- 2 lb fresh green string beans, French cut
- 1 large onion, thinly sliced
- 6 slices bacon, cooked until crisp and crumbled (reserve 1/2 of fat in pan)
- 2 large eggs
- 1/2 cup cider vinegar
- 1/2 cup sugar
- salt to taste
Instructions
- Cook beans in as little water as possible until tender but still crisp (or steam until tender but crisp). Drain beans and hold, keeping warm.
- In a bowl, blend eggs, sugar and vinegar, beating well. Add onions.
- Pour into skilled with remaining bacon fat and cook over moderate heat; whisking all the while. When thickened, pour over beans. Sprinkle crumbled bacon on top and serve at once. Good with any beef or pork roast. Makes 6-8 servings. Enjoy!
Stuffed Baked Avocados
Ingredients
- 2 ripe avocados, cut in half lengthways, seed removed, do not peel
- 1/4 cup olive oil
- 2 Tbsp chopped scallions
- 1 can pear tomatoes, drained and chopped (16 oz)
- 4 Tbsp herb stuffing, crushed a bit
- 1/4 cup imported Parmesan cheese, grated
- 2 Tbsp melted butter
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Instructions
- Heat oven to broil.
- In a saucepan heat olive oil, add scallions and cook until limp. Stir in tomatoes and simmer approximately 5 minutes or until liquid is somewhat reduced. Add 2 tablespoons of herb crumbs. Brush avocados inside and out with butter.
- Fill centers with tomato mixture and sprinkle tops with stuffing crumbs and cheese. Broil 5-6 inches from flame until brown on top. Watch carefully! Best eaten with a spoon but salad fork is usable. Makes 4 servings. Enjoy!
Transcript
The transcript from this program is not available.
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