Side Dishes

6 oz Brussels sprouts, washed trimmed and halved
1oz (one piece) thick cut bacon, diced
1 clove garlic, minced
1 sprig thyme
¼ oz Balsamic vinegar
¼ cup chicken stock
Salt and pepper

Bring a large sauté pan to medium heat

Add bacon and render for 2 minutes

Add garlic, thyme and Brussels sprouts. Cook 3 -5 minutes until caramelized

Season with salt and pepper

Add a splash of balsamic vinegar and stock

Simmer 3-4 minutes until tender

16 oz red new potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp butter, melted
2 Tbsp olive oil
Kosher salt and ground black pepper
Herbed sour cream (recipe follows)

Preheat oven to 400°

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato.

Toss in a medium bowl with butter and olive oil.

Place on baking sheet and sprinkle generously with salt and pepper.

Bake until tops are crispy and potatoes are cooked through, about one hour.

Transfer to a platter and top with Herbed Sour Cream.

Herbed Sour Cream:

½ c sour cream

½ tsp garlic powder

1 Tbsp finely chopped fresh parsley leaves

Kosher salt and ground black pepper

Combine ingredients in a small bowl. Refrigerate until ready to use.

1 1/2 to 2 pounds pearl onions
3 strips apple smoked bacon, diced
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
3 sprigs fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons snipped chives

Fill a medium saucepan half full of water and bring to a boil. Add the pearl onions, cover, and set aside until onion skins are very soft and onions are easily peeled, about 10 minutes. Drain onions and refresh under cold running water or in an ice bath. When onions are cool enough to handle, use a paring knife peel away the tough outer skins. Set aside.

In a medium heavy pot render the bacon until crispy, 4 to 6 minutes. Remove bacon using a slotted spoon and transfer to paper towels to drain. Reserve and set aside.

Whisk the flour into the rendered bacon fat and cook, stirring constantly, for 2 to 3 minutes, until a blond roux is formed.

Whisk in the chicken broth and cook, stirring, until mixture thickens.

Add the heavy cream, thyme, salt, pepper, and cook until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes.

Add the pearl onions and continue to cook at a low simmer, partially covered, until onions are very tender and sauce is very thick and flavorful, 45 minutes to 1 hour.

When ready to serve, garnish the onions with the reserved crispy bacon and sprinkle the top with the chives

1 tablespoon cider vinegar
11/2 pounds small new potatoes
3 slices bacon
1 small red onion
3 tbsp white-wine vinegar
4 tbsp whole-grain Dijon mustard
Salt and pepper

In 5 qt. saucepan, bring 1 in. salted water to a boil; reduce to a simmer.

Add 11/2 scrubbed small potatoes.

Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes.

Drain slice crosswise cool slightly, and halve.

In a small skillet over medium heat, cook 3 slices of bacon until crispy, 3 to 5 minutes.

Add 1 small onion, halved and thinly sliced.

Cook, stirring often, until tender, 2 to 4 minutes.

Remove from heat, add 3tbsp. each vinegar and Dijon mustard.

Toss with warm potatoes.

Season with salt and pepper, and add up to 1 more tbsp. vinegar.

Serve warm.

½ cup pine nuts
1 ½ cups Arborio or short-grained white rice
4 ½ cups fat-free, unsalted chicken stock
½ cup finely grated parmesan cheese
1 tablespoon light butter
1 (6-ounce) package fresh baby spinach
1 (3.5-ounce) package crumbled reduced-fat feta cheese
Course salt
Cracked black pepper

Preheat oven to 350°.

In a small nonstick skillet, heat pine nuts over medium-low heat, stirring often, for 5 to 7 minutes or until lightly toasted.

Stir together rice and stock in a 13x9-inch baking dish. Cover tightly with aluminum foil. Bake for 40 minutes, or until most of the stock is absorbed and rice is done.

Stir the parmesan, butter, spinach, feta, and toasted pine nuts into rice mixture, stirring until butter is melted. Add salt and pepper to taste. Serve immediately.

1/3 cup Italian dressing
2 medium zucchini, cut into ¼ inch slices
1 medium red pepper, cut into ½ inch slices
1 cup mushrooms, sliced
1 cups onion, sliced
2 Tbsp dry white wine
3 Tbsp shredded Parmesan cheese
Course salt and ground pepper

Saute zucchini, red pepper, mushrooms and onion with dressing in a skillet over medium heat, about 5 minutes, stirring frequently, until dressing almost evaporates. Season with salt and pepper.
Stir in the wine.
Cover and cook about two minutes. Sprinkle with cheese.

2 pounds mashed sweet potatoes
1 (12-ounce) bag fresh green beans
1 (6-ounce) box stove-top stuffing mix for turkey
2 cups chopped cooked turkey
1 (14-ounce) can whole berry cranberry sauce
1 (10 ½-ounce) can turkey gravy

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Microwave sweet potatoes and green beans in the microwave.. Prepare stuffing mix according to packing directions.

In bottom of prepared baking dish, spread sweet potatoes. Layer turkey, prepared stuffing, cooked green beans, and cranberry sauce.

Bake for 15 to 20 minutes or until heated through. Let stand for 10 minutes. Heat gravy according to package directions, and pour over top. Serve immediately.

2 acorn squash (about 2 to 2-1/2 pounds total)
1-1/2 cups fresh cranberries
1/3 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1/8 teaspoon ground cloves
2 medium tart apples peeled, cored and cut into 1/2 -inch-thick slices
2 tablespoons maple-flavored syrup
2 tablespoons chopped, toasted pecans

Cut squash crosswise into ½-inch slices. Remove seeds and strings. Peel. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350° F oven 24 to 30 minutes or until squash is tender, turning once during baking.

Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.

4 slices bacon
¼ c onion, chopped
1 clove garlic, minced
1 bag frozen, whole brussel sprouts, thawed and cut into half
1 c milk
1 1/3 c chicken stock
¼ c margarine
¼ to ½ cup flour
½ cup Parmesan cheese
1 tsp Dijon mustard
Pinch each, dried thyme, salt and pepper
¾ c Cheddar cheese

Preheat oven to 350°, pan spray a 13 x 9 inch baking pan Fry bacon until crisp, remove from pan. Sauté onion 2 -3 minutes in bacon drippings, add garlic. Sauté 1 more minute. Add onion-garlic mixture to baking pan. Top with thawed, halved brussel sprouts.

Melt margarine in a sauce pan. Add flour and cook 3-5 minutes. Whisk in stock, whisk in milk. Add Parmesan cheese, mustard and seasonings.

Pour sauce over Brussels, sprinkle with bacon.

Cover and bake 30 minutes.

Sprinkle with cheese, melt cheese in oven and serve!

1 cup chopped onion
1 garlic clove, minced
5 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
2 cups milk
2 teaspoons horseradish
3 large sweet potatoes, peeled and shredded (about 4-1/2 cups)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup panko (Japanese) bread crumbs

In a saucepan, sauté onion and garlic in butter; cook until tender. Whisk in flour, salt and pepper. Gradually whisk in the milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in horseradish and sweet potatoes.

Transfer half of the sweet potato mixture to a greased 9-inch square baking dish coated with cooking spray.

Combine cheese and bread crumbs; sprinkle half the crumb mixture over the sweet potatoes.

Cover the crumb mixture with the rest of the potatoes.

Sprinkle the remaining crumbs mixture over the potatoes.

Bake for 30 minutes at 350°or until golden.

1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, halved
1/4 cup Pesto Vinaigrette (recipe follows)
Salt and freshly ground black pepper

Cook beans, covered, in a small amount of boiling, salted water for 10 to 15 minutes or until crisp-tender.
Drain and rinse under cool water. Pat dry with paper towels.
In a large bowl toss green beans and tomatoes with Pesto Vinaigrette.
Add additional vinaigrette, if desired.
Season to taste with salt and pepper.

½ cup fresh basil leaves
1/3 cup extra virgin olive oil
2 Tbsp. roasted pine nuts
2 Tbsp. grated Parmisan cheese
3 Tbsp. white vinegar
1/2 tsp. salt
1.2 tsp black pepper
2 garlic cloves

Place all ingredients in a food processor; process until smooth.
Refrigerate in an airtight container for up to 1 week

1 pound celery (8 to 10 stalks), peeled and thinly sliced crosswise
¾ cup shredded parmesan cheese
½ cup heavy cream
course salt and ground pepper
2 slices white sandwich bread
1 Tbsp olive oil

Preheat oven to 400°. In a large bowl, mix celery, ½ cup Parmesan, cream, ½ tsp salt and ¼ tsp pepper.
Divide evenly among four 6, oz ramekins, packing mixture in firmly.
Place ramekins on baking sheet, and cover tightly with aluminum foil.
Bake until celery is tender, 35 to 40 minutes.

Tear bread into large pieces, and pulse in a food processor until coarse crumbs form. Add remaining parmesan and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times.

Remove foil; from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes.
Let sit 5 minutes before serving.

1 Tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 Tbsp curry powder
1 cinnamon stick
Ground cloves
2, 15 oz cans chickpeas, drained and rinsed
3 Tbsp ketchup
Salt and pepper
Cilantro and lemon for garnish

In a large skillet, heat oil over medium heat. Add onion and cook until translucent.
Add garlic, curry, cinnamon and a pinch of cloves and cook, stirring until fragrant, about 30 seconds. Add chickpeas, ketchup, salt and pepper and 2 c water. Bring to a boil; reduce heat to a simmer and cook until sauce is slightly reduced, about 10 minutes.
Serve over rice or with warm pita bread with cilantro and lemon for garnish.

2 lbs butternut squash
1 Tbsp olive oil
salt and pepper
10 oz frozen chopped spinach, thawed and drained
1 cup cream
1 Tbsp cornstarch
1 cup shredded Parmesan cheese
1.2 cup crème fraiche*

Preheat oven to 425°. Lightly grease a 2 qt baking dish; set aside. Peel the squash. Slice to 1/4inch thickness. Remove seeds from slices and halve large slices. Arrange onto a cookie sheet tray. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475°.

In a medium saucepan combine cream and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.

In a small bowl stir together Parmesan cheese and crème fraiche. Spread over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season with salt and pepper.

To make crème fraiche. Combine ¼ cup whipping cream and ¼ cup sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.

1 pounds carrots, sliced
1 tsp chicken bouillon granules
4 ounces process cheese (Velveeta), cubed
1 tablespoons butter
1 small package (4 ounces) cream cheese, cubed
2-3 green onions, sliced
¼ tsp salt
¼ tsp pepper

Place 1 in. of water in a large saucepan;
Add carrots and bouillon. Bring to a boil.
Reduce heat. Cover and simmer for 7-9
minutes or until crisp-tender.

In another large saucepan,
Combine cheeses and butter.
Cook and stir until cheese is melted.

Drain the carrots; stir into the cheese sauce.
Transfer to a greased, shallow 1-qt. baking dish.
Sprinkle with green onion.
Cover and bake at 350° for 15 - 20 minutes or until bubbly.

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoon prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
2 tablespoons dried parsley flakes
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil

Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations.

Spread with mustard.

In a skillet, cook bacon over medium heat until crisp. Removed to paper towels; drain, reserving 2 tablespoon drippings.

Sauté zucchini and onion in drippings until tender.

In a larger bowl, combine eggs, cheese, and seasonings, bacon and zucchini mixture. Pour into crust. Back at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if pastry browns too quickly.

1 ½ pounds yellow summer squash, cut into ½ inch cubes
1 small onion, peeled and finely chopped
3 T butter
¾ cup shredded Monterey jack
¼ cup freshly grated parmesan
½ cup heavy cream
1 tsp ground coriander seed
Salt and pepper to taste
2/3 cup fresh bread crumbs

Preheat the oven to 350°. Butter a shallow 2 ½ quart baking dish. In a vegetable steamer or microwave, steam the squash until tender but not mushy, about 5 min; transfer into a large bowl.

In a small skillet over low heat, cook the onion in 1 ½ T of the butter until soft and translucent, about 7 mins. Add to the squash along with the jack and parmesan cheeses, cream, coriander, and salt and pepper. Spoon the mixture into the baking dish.

Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 mins.

2 Tbsp olive oil
½ c vermicelli, finely broken, uncooked
2 Tbsp onion, diced
1 cup white rice, uncooked (not instant)
1 ¼ cup chicken stock, hot
¼ tsp ground white pepper
1 bay leaf
2 Tbsp Parmesan cheese, grated

Heat oil in a large skillet. Sauté vermicelli and onion until golden brown (2-4 minutes) over medium high heat. Drain off oil if needed.

Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 - 20 minutes. Fluff with fork. Cover and let stand 5 - 10 minutes. Remove bay leaf.

Sprinkle with cheese. Serve immediately.

Calories: 208
Fat: 6 g
Cholesterol: 2 mg
Sodium: 140 mg
Fiber: 1 g
Protein: 5 g
Carbohydrates: 33 g
Potassium: 90 mg

3 T olive oil
½ cup chopped green peppers
½ cup chopped celery
1 cup chopped onion
1 cup cooked, sliced chicken or turkey sausage
1 tablespoon chopped fresh marjoram, or 2 teaspoons dried
1 tablespoon chopped fresh thyme, or 2 teaspoons dried
1 tablespoon chopped fresh sage, or 2 teaspoons dried
Salt and pepper to taste
6 cups cubed bakery-style whole-grain bread, dried overnight
1 14-ounce can chicken broth, divided
2 tablespoons chopped pecans

Preheat oven to 350 degrees F.
Heat olive oil in sauté pan, add vegetables and sauté until translucent, about 6 minutes.
Add sausage; cook for 3 to 4 minutes.
Stir in the herbs and pecans; cook for 1 minute, season with salt and pepper. Remove from heat.
Place bread in a large bowl and combine with the vegetable mixture. Add the chicken broth; toss.
Pour into a sprayed 9x13 inch pan that has been coated with cooking spray.
Cover and bake 30 minutes or until 165 degrees.

2 medium sweet potatoes
½ c sour cream
½ cup marshmallow cream
2 Tbsp sweetened flaked coconut
2 Tbsp chopped pecans
3 Tbsp drained, crushed pineapple
Salt and Pepper

Preheat oven to 400°
Wash and pat dry the potatoes, and pierce with a fork in several places
Bake 45-50 minutes, until tender. Let cool slightly.
Combine the remaining ingredients into a bowl. Blend well.
Working lengthwise, slice potato in half.
Use a scoop or large spoon to scoop out all but ¼ inch of the flesh from each potato.
Place the scooped-out potato in a bowl. Mash lightly with a fork; add about one half of the ambrosia mixture to the mashed sweet potato; blend well.
Spoon this mixture back into the potato skins and top each with the remaining ambrosia.

Place back into the oven to heat before serving.

1/2 pound Brussels sprouts, quartered
1/2 pound butternut squash, peeled and cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/4 pound thickly sliced bacon, cut into 1/4-inch dice
1/2 pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple-peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider

Preheat the oven to 400°. On a large rimmed baking sheet, toss the Brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted Brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve immediately.

2 ½ cups hot cooked rice
1 cup crumbled feta cheese, divided
4 cups sliced zucchini
½ tsp salt
Dash pepper
Dash nutmeg
3 large eggs, lightly beaten

Combine rice and ½ cup feta cheese in a bowl, press into a 10 inch quiche or pie plate coated with cooking spray.
Steam zucchini slices 5 minutes (just until slightly tender)
Press zucchini gently between paper towels until barely moist.
Combine zucchini and the remaining feta cheese, salt and pepper in a medium bowl, and arrange zucchini mixture evenly over rice.
Combine eggs and nutmeg, pour over zucchini mixture.
Bake, uncovered, 375° for 40 minutes.

1 pound fresh or frozen crab legs
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 T butter or margarine
1 C sliced fresh mushrooms
¼ C finely chopped onions
1 T cornstarch
1/8 t salt
1/8 t ground nutmeg
dash of pepper
1 C fat free milk
2 T Chopped almonds, toasted
2 T Grated Parmesan Cheese

Thaw crab legs, if frozen. Remove meat from shells; cut meat into 1 in. pieces.

Trim and cook asparagus until lightly softened, drain well, set aside.

In medium saucepan melt butter or margarine over medium heat. Add mushrooms and onions; cook until onion is tender. Stir in cornstarch, salt, nutmeg, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 min. more.

Stir in crab and asparagus.

Spoon the crab mixture into four 10- 14 oz. individual au gratin dishes or oval casserole dish.

In a small bowl stir together almonds and parmesan cheese. Sprinkle over casserole.

Bake in a 400 degree oven about 10 min; or until heated through.

1½ lbs red cabbage
1c bacon, diced
½ c onion, diced
2 tsp oz sugar
¾c water
1 Granny Smith apple, cored and chopped
1 cinnamon stick
1/4 c cider vinegar
1/4 c red wine
Salt and Pepper

Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds.
Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft.
Add the cabbage and stir over hear until it is coated with bacon grease
Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes.
Add the vinegar and red wine and simmer another 10 minutes.
Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.

1 Tbsp olive oil
¼ cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 C sugar
2 tablespoons red-wine vinegar
Coarse salt and ground pepper

In a large saucepan, heat oil over medium-low.
Add shallots and ginger; cook stirring occasionally, until shallots are softened, about 5 minutes.
Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil.
Reduce heat, and simmer, stirring often, until most of the berries have burst
And mixture has thickened, to 10 or 15 minutes.
Season with salt and pepper.
Let cool completely.
Serve at room temperature or chilled.

2 C hot water
2 C chicken broth
½ c dry white wine
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
¼ c (about 6 slices) bacon, cooked crisp and crumbled
½ cup red pepper, diced
1 cup Arborio rice
1 cup pumpkin
1 tsp fresh thyme or chopped fresh sage
½ cup shredded Parmesan cheese
1 Tbsp butter
Black pepper to taste

Combine water, wine and broth; set aside
Heat oil in a large, nonstick skillet over medium-high heat
Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender.

Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme, bacon and red pepper.

Stir in 1 cup of broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy.

This will take 20 - 25 minutes. Stir in cheese and butter until melted. Season with salt and pepper. Serve immediately.

2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups).
½ C milk
½-pint heavy whipping cream
8 oz cream cheese
1/8 tsp. ground nutmeg
1 tsp. salt
½ tsp. pepper
10-12 Ritz crackers, crushed (about 1/3 c crumbs)

Preheat oven to 350°. Spray a 9x13, (2 qt) baking pan with Pam.

Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan.

In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs.

Bake 30 minutes until top is golden brown and vegetables are heated through.

This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through.

This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes

1 large spaghetti squash
1 jar marinara sauce
½ -1 cup fresh Parmesan cheese, grated
Salt and pepper
½ cup butter or margarine

Wash squash and prick with a fork.
Bake at 400° until tender, about 40 minutes.
Cut squash into halves and remove seeds and fibrous stings with a spoon.
Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti.
Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss.
Serve with warm marinara sauce.

6 medium tomatoes
1-pint mushrooms, chopped
1 small onion, minced
½ cup sour cream
¼ C bread crumbs
2 egg yolks
2 tsp. lemon juice
1 tsp. dried thyme
1 tsp dried parsley
2 T butter
Salt and pepper

Wash tomatoes and slice off the stem end. Scoop out pulp, chop fine and reserve. Salt the inside of each tomato and invert onto paper towels.
Combine sour cream, chopped tomato pulp and egg yolk.
Melt 2 Tbsp butter in sauté pan and sauté onion until soft, add mushrooms and sauté until they are tender. Add sour cream mixture to the onion-mushroom mixture, stir in breadcrumbs and seasonings and cook until slightly thickened, about 3-4 minutes. Season with salt and pepper.
Fill each tomato and bake uncovered at 375° for 25 minutes.
Sprinkle with Parmesan cheese in the last 5 minutes of bake time.
Serve warm.

1 (16 oz.) can whole- berry cranberry sauce
1 (8 - oz.) can crushed pineapple
1 (5 oz.) bottle prepared horseradish
Juice of one fresh orange

Combine ingredients in a medium bowl and serve with ham, pork or chicken.
This can be warmed in the microwave if desired.

2 C water
2 lbs asparagus spears, trimmed
2 Tbsp butter
1 package (8 ozs.) sliced mushrooms (3 cups)
1 ½ tsp chopped fresh or ½ tsp dried basil leaves
¼ tsp salt
¼ tsp coarsely ground pepper
¼ C shredded Parmesan Cheese
¼ C slivered almonds

In 12- inch skillet, heat water to boiling. Add asparagus.
Bring to a boil; reduce heat to medium.
Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside.
In the same skillet, melt margarine over medium-high heat.
Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through.
Sprinkle with cheese and almonds.

1½ pounds of potatoes
1½ cups of milk (warm)
6 scallions
1 ½ cups green cabbage
2 T butter
1 T chopped parsley
Salt and Pepper

Nonstick cooking spray
1 cup walnuts
2 TBSP light corn syrup
1 TBSP sugar
½ tsp. salt
¼ tsp. cayenne pepper