Do you want to take sides?

 I feel sorry when your server or whomever comes up to you and takes your order and you choose this wonderful entrée, and then they says do you want sides (meaning, the vegetables, or potatoes, or the salad or the soup), at this point, the sides have been regulated to 2^nd place.  But, you know something?  You usually taste or eat the sides first, before you bite into the main course.  Hmmm and you don’t want to take sides?  Well I have an idea to help your sides…just take sides, to heck with the main course, confuse the server…they will look at you and think what?  Is this person out of their gourd?  I would love to see their faces.  They wouldn’t understand why you wouldn't want the main course.  You would like to look them straight in the eye and say, “I want my sides to take the place of honor and the first thing I think about”.  The main course I will order later…don't half of all of us take the main course home anyway?  I know I do, because it is too much to eat, especially after all of your sides are gone. LOL I hate to use the example of my Mother again. But, she has given me so many life lessons, that I have to share.  Like my whole meal, you have to clean off your plate and eat everything.  You want is so funny we eat the sides first and then the meat or whatever we were given.  I think the sides were the best of the meal, because the main course was the usual, pot roast, or meat loaf you know whatever you needs to eat for the next week.  The first days were the best. Then, the main course was boring…You know I love mash potatoes and gravy, all of her five kids loved them as well, so whenever we had them we would fill up our plates and put butter on it and watch it melt and our salivary glands are working over-time.  One day, we did this and we all started to eat and with our eyes wide open we all went, Yew…what is this?  My Mom, bless her heart decided to mash a bunch of rutabagas.  Can you believe that?  She sat there with a big smile on her face I think I hear a few snickers…and thought ha ha, remember you have to eat everything on or plate and we sat there and looked at her and then my Dad, he was a little surprised, but he just shook his head and dove in.  I think it was a plot, what do you think. Well, we ate them, and from then on we looked very closely at what we put on our plate. I have a lot of ideas about this part of the meal.  Not at the restaurant, but at your home. Do you want to know what I think? Here are recipes that will make your salivary gland go over-time and wish for more…Yummm! Whenever we have a get together at our house during the summer we had the usual make your own hamburger and buns. the sides were potato chips, baked beans, and last but not lease my wifes best in the world potato salad.  Just thinking about it and I am drooling already.  But, for bigger feasts, like Thanksgiving, and is very close?  We have the same sides, but I found some special ways to treat them…You will like what you see and I know your family will as well.

Easy Stuffing:

My daughter makes the best…She take a couple boxes of Stove top, turkey flavor and get them prepared with pecans, celery and onions. It is the best and our guest rave over it…I just had to throw that in because it is so funny.  They all want the recipes and we tell them it is old family recipe and we look at our daughter and smile.  Of course she is grinning ear to ear.

Pecan-Corn Bread Dressing

Plenty of pecans and bacon give this Stuffing a unique flavor while using a packaged mix cuts down on the preparation time.

10 Servings

Prep: 25 min.

Bake: 45 min.

Ingredients 

3 cups water 

1/2 cup butter

1 package (16 ounces) corn bread Stuffing mix

10 bacon strips, diced

1 cup chopped celery

1-1/2 cups chopped green onions

1/2 cup coarsely chopped pecans

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. In a large skillet, cook bacon until crisp; remove with a slotted

spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to corn bread mixture along with pecans, salt, pepper and bacon; mix well. Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through. Yield: 10 servings.

Awesome Sausage, 

Apple and Cranberry Stuffing

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 1 Hour 40 Minutes

Servings: 10

 "Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey."

INGREDIENTS:

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and

chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

3/4 cup turkey stock

4 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 350 degree F.  Spread the white and whole wheat bread cubes in a single layer on a large baking sheet.  Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.  Transfer toaster bread cubes to large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.  Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver.  Drizzle with the turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Sour Cream Mashed Potatoes

Boiled potatoes were transformed into the perfect pot of mashed potatoes with just a little seasoning and lots of sour cream. —

Ingredients

2 pounds red potatoes, quartered

1 cup (8 ounces) sour cream

2 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a

boil. Reduce heat; cover and simmer for 15-20 minutes or until

tender.

Drain and transfer to a large bowl. Add the remaining ingredients;

mash until blended. Yield: 5 servings.

Campbell's Classic Green Bean Casserole Recipe

With some variations

Prep: 10 min.Total: 40 min. Serves 6 Servings: about 3/4 cup each

Bake: 30 min.

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day.

Ingredients

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup 1/2 cup milk

1 teaspoon soy sauce

1 dash black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

Directions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F, for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake it for 5 more minutes or until the onions are golden brown.

Variations

·         For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.

·         For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

·         For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.

·         For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

·         To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.

·         To add crunch:  Add 1/4 cup toasted sliced almonds to the onion topping.

·         For bacon lovers:  Add 2 slices bacon, cooked and crumbled, to the bean mixture.

·         Chef Tip: Try this Italian version with pancetta and rosemary!  Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.  Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender.  Add the pancetta mixture to the soup mixture in Step 1.  In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated pecorino Romano cheese, then bake as directed in Step 3.

Apricot-Glazed Sweet Potatoes

This is a good low fat recipe. It can be made up to 2 days ahead of time.

Makes 12 to 14 servings.

Ingredients:

3/4 pound dried apricots

1 (9 ounce) can apricot nectar

3/4 cup water

3 pounds sweet potatoes or yams

3/8 cup light brown sugar, packed

4 tablespoons butter or margarine, melted

1 1/2 tablespoons orange juice

1 tablespoon grated orange rind

1/2 cup pecan halves

Directions:

1. Place apricots in a medium saucepan and cover with apricot nectar and water. Let stand 1 hour for fruit to soften. Place over moderate heat and simmer, uncovered, until apricots are very tender, about 40 minutes. Cool and drain well, reserving the liquid.

2. Scrub sweet potatoes or yams. Place on baking sheet and bake at 400 degrees F for 30 to 40

minutes, or until tender when pierced with a fork. Cool; peel and cut into lengthwise slices about 1/4- inch thick. Lightly grease an 11 x 7-inch shallow baking dish. Arrange a layer of sweet potatoes or yams in the dish. Cover with a layer of apricots. Repeat, alternating layers of potatoes and apricots. Sprinkle top with brown sugar.

3. In a small bowl, mix 1/2 cup reserved apricot liquid with melted butter or margarine, orange juice and orange rind. Pour mixture over the layers. May be covered and refrigerated for 2 days. Before baking, bring to room temperature.

4. Bake uncovered at 375 degrees F for 40 minutes, basting occasionally with liquid in bottom of dish.

Remove from oven and place pecan halves on top. Return to oven and bake until casserole is

bubbling and top is well-glazed, about 5 to 10 minutes. Let stand 10 minutes before cutting

Perfect Turkey Gravy

1.    If using giblets in your gravy, refer to the instructions below for preparation.

2.    Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container.

3.    Add 1 cup stock (poultry, meat or vegetable) to the roasting pan and stir until crusty brown bits are loosened. If you do not have homemade stock, substitute canned broth, but it is not as good. For example, if you are making turkey gravy, use chicken broth.

4.    Pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top. Skim and discard any fat that remains on top of the poultry drippings, reserving 3 to 4 tablespoons.

5.    Or alternatively, cook about 6 slices of bacon until crisp, and use the fat from the bacon.

6.    Over medium heat, spoon the reserved fat into a 2-quart or larger saucepan.

7.    Using a whisk only (to prevent lumps), whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden.

8.    To produce a full flavored gravy, you must cook the flour in about an equal portion of fat until the flour has lost its raw taste (as you would a roux).

9.    A common problem is using too much flour, which decreases the flavor.

10.  Gradually whisk in warm poultry drippings/stock mixture.

11.  Cook and stir until gravy boils and is slightly thick. Add finely chopped cooked giblets (as below). Remember the gravy will continue to thicken after it has been removed from the heat.

12.  A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.

13.  If you require more gravy, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.

14.  For extra rich gravy, add about 1/4 to 1/2 cup cream. You can also add vegetables such cooked onion or mushrooms for variety.

Optional Ingredients:

Fresh or dried herbs (use whatever you used to make your turkey)

3/4 cup or less wine or brandy

Preparation of Giblets:

Giblets, wing tips, and neck

2 quarts cold water

1 large onion, chopped

2 ribs celery, chopped

3 tablespoons chopped parsley

Directions:

1. While the turkey cooks, or the day before, cover giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley. Simmer for 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips. Finely chop the giblets and meat.

2. Add to the gravy after liquid has been blended into the fat-flour mixture as described in the Perfect Gravy recipe.

For something a little different

Sweet Corn Bread Pudding

Ingredients:

1/2 onion, diced fine

1 ounce unsalted butter

1/2 teaspoon thyme

1/2 teaspoon rosemary

1 (15 ounce) can creamed style sweet corn

1 cup heavy cream

2 eggs

1 teaspoon baking powder

1/2 cup yellow cornmeal, whole grain, stone ground

1/2 cup shredded Parmesan

1 teaspoon kosher salt

Ground black pepper

2 cups cubed French bread

Directions:

1. Heat oven to 350 degrees F.

2. Saute onions with butter and herbs in an oven-safe skillet until translucent.

3. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture.

4. Bake 50 minutes, or until set.

5. Cool slightly before serving.