SIDE DISHES
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Three Corn Casserole

We have this frequently after the Native Services.  From Helen Stewart, of the Board of Trustees, of the Wilshire United Methodist Church & Native American Fellowship:

1 Can Creamed Corn
1 Can Regular Corn
1 Box Corn Muffin Mix
½ Cup Butter, softened
1 C Sour Cream
1 Egg
½ C Green Peppers (or Onions, etc.)

Mix together and bake in a glass baking dish for 1 hour at 375 degrees.  Serve warm.

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Marinated Vegetable Skewers
(Gluten, Dairy & Sugar Free)

We had these delicious Vegetable Skewers at our last annual Picnic (July, 2010), over the BBQ Grill.  Plan on at least two skewers per person:

Bamboo Skewers, soaked in water
Vegetables chopped in 1” cubes/squares:

    Red Onion
    Red Bell Pepper
    Yellow Bell Pepper

Zucchini or other suitable Squash
Large Button Mushrooms, washed

Skewer vegetables, alternating vegetables; leave at least 1 inch on either end of skewer

(You can also add Chicken, Lamb, or Beef to skewers and BBQ).

Marinate in your choice of Sugar Free Italian/Herb Dressing for at least 1 hour.  Cook on BBQ grill or broil until Vegetables are tender, but still crunchy.

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Traditional Black Beans and Rice
(Gluten, Dairy & Sugar Free)

1 T Olive Oil
¾ C Red Onion, chopped fine
½ C Red Bell Pepper, chopped fine (can also substitute Green or Yellow Bell Pepper)
1 C Tomatoes, diced
1 Can Bush’s Seasoned Recipe Black Beans, drain and reserve juice
½ t Thyme
1 t Garlic Salt
3 T Cider Vinegar
½ t Red Pepper Sauce
2 C cooked Rice
Lime wedges or sliced Mango (optional)

In large skillet, heat Olive Oil.  Cook Onion and Bell Pepper until tender.  Stir in Tomatoes, Beans, Thyme, and Garlic Salt and cook 3 minutes.  Add Vinegar, Pepper Sauce, and reserved juice, and continue to cook 5 minutes.  Serve over Rice.  Garnish with Lime wedges or sliced Mango.

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Sweet Potato Casserole
(Gluten, Dairy & Sugar Free)

5 large Sweet Potatoes, cubed
1 T Fresh Lemon Zest
¼ C Golden Raisins
Finely Shredded Unsweetened Coconut

Boil the Sweet Potatoes until done, and then mash.  Add Lemon Zest; Golden Raisins; and finely shredded Unsweetened Coconut to taste.  Mix together and spread mixture into a casserole dish. Dot the top of the casserole with butter, and bake at 350 degrees for approximately 30 minutes, or until thoroughly heated and golden brown on top.
 
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Spaghetti Squash with Spaghetti Sauce
(Gluten & Sugar Free)

1 large Spaghetti Squash
Your favourite Spaghetti Sauce
Fresh grated Parmesan or Romano Cheese

Poke holes in the Squash and microwave until you can easily pierce Squash with a fork (approximately 10 minutes; microwave times may vary).  Shred the Squash with a fork, making long spaghetti-like strands.  Place in a flat glass baking pan.  Mix with your favourite Spaghetti Sauce, and top with Cheese.  Bake at 350 degrees until warm, and Cheese is melted.

Note:  For a Main Dish idea, add your favourite Meatballs to the Spaghetti Sauce.  The Spaghetti Squash is a great low carb substitute for pasta!

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Baby Carrots with Horseradish
(Sugar Free)

These sound unusual, but are delicious!

1 10 oz. pkg. frozen baby Carrots, or fresh baby Carrots
2 T Horseradish
2 T grated Onion
1 C Best Foods Mayonnaise
½ t Salt
¼ t Fresh Ground Pepper
¼ C Corn Flake Crumbs (can substitute Dried Bread Crumbs or Cracker Crumbs)
2 t Butter, cut into small pieces

Cook Carrots in boiling water until tender.  Drain and reserve ¼ C liquid.  Combine reserved liquid with Onion, Horseradish, Mayonnaise, Salt and Pepper.

Preheat oven to 375 degrees.  Place Carrots in lightly-greased 8-inch square baking dish.  Pour sauce over top.  Sprinkle with Corn Flake Crumbs; dot with butter.  Bake 15-20 minutes, or until heated through.

Serves 6

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Zucchini Torte
(Sugar Free)

1 lb Zucchini, grated
1-1/2 t Onion, chopped fine (can substitute Onion Powder)
1 C Crumbs, Bread or Cracker
2 Eggs, beaten
½ t Spice Islands Beau Monde Seasoning (or Salt and Celery Seed to taste)
¼ C melted Butter
Grated Parmesan or Romano Cheese (optional)

Preheat oven to 350 degrees F.  Grease large, shallow baking dish or deep cookie sheet, depending on depth of Torte desired.  Mix all ingredients together and turn onto greased pan.  Bake 1 hour, or until set.  Sprinkle with Parmesan or Romano Cheese if desired.  Cut into small squares and serve.  Can be served either warm or chilled.

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Chili Relleno Bake
(Sugar Free)

Nonstick Cooking Spray
6 large Eggs (separated)
6 T All Purpose Flour (1/4 C + 2 T)
2 (7 oz.) cans Diced Green Chiles (14 oz. total)
1 (30 oz.) can Spicy Refried Beans
4 C (16 oz.) shredded Pepper jack Cheese (or Colby Jack Cheese)

Preheat oven to 375 degrees F.  Spray 13 x 9 glass baking dish with Nonstick Cooking Spray.  Beat Egg Whites to form stiff peaks.  Whisk Egg Yolks in a separate bowl, and gently fold into Egg Whites.  Add Flour to Eggs, just until combined.  Fold in Green Chiles.  Spread Beans over bottom of baking dish, top with ½ Egg Mixture and ½ of Cheese.  Then add the second half of the Egg Mixture and top with the second half of the Cheese.  Bake uncovered for 30 minutes.

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Chilled Prawns with Home-Made Cocktail Sauce
(Gluten & Dairy Free)

Fresh Cooked Med/Large Prawns

Home-made Cocktail Sauce:
Heinz Chili Sauce
Creamed Horseradish Sauce to taste
Lemon Juice to taste

Mix together and chill.

Arrange Prawns on a platter, and serve with a bowl of Home-made Cocktail Sauce and some quartered lemons.
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Devilled Eggs
(Gluten, Dairy & Sugar Free)

Cook as many eggs as are desired; cool; remove shells; cut in half
Remove yolks and place yolks in a bowl

Arrange egg halves on a platter

Mash egg yolks in bowl with a fork, and add dressing; mix yolks and dressing to make a  thick, creamy consistency.  Using a large plastic bag with one of the corners cut out, place mixture in plastic bag and pipe mixture into egg halves.  Can dust finished eggs with Paprika.  Chill.

Dressing:
Best Foods Mayonnaise
1 T Dijon Mustard
Spice Islands Beau Monde Seasoning to taste
(You can also add herbs such as Tarragon, or Chervil for a different twist; finely chopped Bacon and/or finely chopped Green Onions are also good).

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Mushroom Pate
(Gluten, Dairy & Sugar Free)

Perfect when served with Sourdough Baguette slices, and/or veggies.

1 C Butter
1 medium Leek, white only, chopped
2 cloves Garlic, minced
1-1/2 T coarsely chopped Mushrooms
2 T chopped fresh Parsley
1 t dried Thyme
½ C Dry White Wine
2 T Dry Sherry (optional)
½ t ground Pepper
1/8 t Salt

Melt Butter in large skillet; add Leek and Garlic, and sauté until Leek is tender, about 8 minutes.  Stir in Mushrooms, Parsley and Thyme and try not to hum the song from The Graduate by Simon and Garfunkle.  Sauté until mushrooms give off their juices, about 10 minutes.  Stir in wine (and Sherry, if used), season to taste, and cook until liquid is reduced and thickened, about 10 minutes, stirring occasionally.  Cool slightly.

Puree in blender or food processor until smooth and pour into 3 C container, cover and refrigerate several hours or overnight.   This is much too easy for something so delicious and is perfect for vegetarians.  The only hard thing is to try and stop eating it!

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Winter Squash and Feta
(Gluten & Sugar Free)
 
2 Acorn Squash (you can also substitute other Squash)
Feta Cheese (cut into 1/3 inch cubes); to taste
1/2 or 1 whole Apple (Golden Delicious or a baking Apple, chopped into 1/2" pieces)
20-30 fresh or frozen whole Cranberries
Pecans or Almonds (chopped or slivered)
 
Most of these ingredients are optional.  Feel free to improvise.

Preheat oven to 350 degrees.  Place the whole Squash in the oven, after pricking once with a fork.  Cook the Squash for one hour.  Turn Squash after about ½ hour.  Squash are done when you can press in about 1/8” on the outside.   Let Squash cool for 10 minutes or so.  Cut in halves, scoop out seeds for composting.  Scoop out the meat of the Squash into a medium or large saucepan.  Add Feta, Apple, Cranberries, and Nuts.  Add a little water and warm on medium-low heat, stirring occasionally.  Serve warm.

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Rolled Dumplings
(Sugar Free)
 
3 Eggs
As much Milk as Eggs
1/2 t Salt
Broth
Flour
 
Mix all ingredients to form a soft dough.  Turn out onto a floured board.  Knead and work in enough additional Flour to make the dough soft, but not sticky.  Roll out to 1/8" thickness, cut strips and break off small bite-sized pieces.  Drop into boiling broth and cook for 15 to 20 minutes.  Add Salt and Pepper to taste (if you wish your dumplings to be a little spicy, add a little hot sauce to the dumplings on your plate).  Also very good with ChokeCherry Gravy, and any type of Stew.
 
Yield:  6 - 8 Servings.
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