Side dishes

Conni's Cooking Corner

By Conni Attwell

Here are three appetizing side dishes for your holiday dinner...Enjoy!

BEANS WITH CRANBERRIES:

1 lb  frozen cut green beans                    1 tsp orange grated rind

½ cup dried cranberries (or fresh)           2 tbsp honey

¼ cup bacon bits                                  

Cook beans to tender crisp, adding grated orange, drain. Stir in the cranberries and honey and top with bacon bits. Heat through.

Note: (if using fresh cranberries, wait until they start to pop).

SWEET POTATO CASSEROLE:

2 lbs fresh sweet potatoes                      ¼ cup melted butter

¼ cup sugar (can be omitted)                 2 eggs  

1 tsp nutmeg                                         1 tsp cinnamon

1 cup sweetened condensed milk

Topping:

¾ cup crushed corn flakes                      ¼ cup melted butter

½ cup brown sugar                                ½ cup crushed pecans

Wash sweet potatoes but do not peel.  Bake whole in baking dish at 350 degrees for an hour. Once baked, cut in half and remove from skin and mash.  Mix in the other casserole ingredients , put in 9x13x2 pan and bake at 400 degrees for 20 mins.

Mix together topping ingredients . Place topping on casserole and bake for another 10 mins.

SPINACH AND ONION COUSCOUS:

1 medium onion, chopped.                    2 garlic cloves, minced

1 can chicken broth                              1 package frozen spinach

1 package couscous                              ¾ cup grated parmesan

2 tbsp lemon juice                                Salt, pepper to taste

½ cup chopped , toasted pecans

In a saucepan, cook and stir onion and garlic in hot oil until tender. Add the broth and spinach: cook and stir frequently until spinach thaws. Bring mixture to a boil and stir occasionally. Add in couscous: stir to combine. Cover, remove from heat and let stand for 5 mins or until liquid is absorbed. Add remaining ingredients and stir to combine. Serve immediately.