theCooksCorner

Sage and Garlic Mashed Potatoes

Incredients :
8 large potatoes, peeled, quartered
1 tablespoon olive oil
2 cloves garlic, sliced
1/2 cup fresh sage, chopped, or 1 tablespoon dried sage
1/2 cup plain yogurt
Salt and pepper to taste
1 tablespoon melted butter

Procedure :
In skillet, heat oil and saut� garlic and sage gently 1 minute. Remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put into greased casserole dish (if making ahead, refrigerate up to one day). To heat: Brush with melted butter, and bake at 350 degrees F for 40-45 minutes.

Rubies and Pearls

Incredients :
1 1/2 pounds pearl onions
Boiling water to cover
1 tablespoon butter or margarine
1/4 cup granulated sugar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup cranberries
1/2 cup chicken broth

Procedure :
The dish should be baked just before serving it. It will look and taste best if it is prepared for baking not more than 8 hours ahead of time. If you use an ovenproof skillet, it will save washing another pan.

Drop the onions into a pot of boiling water for about 2 minutes. Drain and rinse the onions under cold water. When they are cool enough to handle, slice off the root ends of the onions, and slip off their outer skins.

Preheat the oven to 400 degrees F.

Heat the butter or margarine in a large skillet, preferably one with a nonstick surface, add the onions, and cook them in a single layer until they are lightly browned, turning them occasionally to prevent sticking and to brown them evenly.

Sprinkle in the sugar, salt (if desired), and pepper, and add the cranberries, tossing the ingredients to combine them. Add the broth. Transfer the mixture to a glass or ceramic baking dish, place the dish in the hot oven, and bake the onions and cranberries in the uncovered dish for about 30 minutes.

Yield: 6 to 8 servings

Praline Yams

Incredients :
1 (29 ounce) can Princella or Sugary Sam
cut yams, drained
1/4 cup chopped pecans
1/4 cup coconut
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons butter or margarine, melted

Procedure :
Preheat oven to 350 degrees F. Place yams in an ungreased 1 1/2-quart baking dish.

In a small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake for 20 to 30 minutes or until bubbly.

Makes 6 servings.

Mushrooms au Gratin

Incredients :
1/2 pounds mushrooms, washed and drained
1/4 cup butter
1/4 cup sour cream
1 tablespoon flour
1/2 cup shredded Cheddar cheese

Procedure :
Saut� mushrooms in butter. Place in a baking dish. Mix sour cream, flour and Cheddar cheese and pour over the top of mushrooms. Bake at 350 degrees F until hot and bubbly.

Maple-Pecan Carrots

Incredients :
1/2 cup water
Dash salt
4 cups sliced fresh carrots
1 tablespoon butter
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans*

Procedure :
In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.

Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.

Makes 6 (1/2-cup) servings.

Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly.

For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.

Harvard Beets

Incredients :
3 cups cooked diced beets
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon salt
1/4 cup vinegar
1/4 cup water
2 tablespoons butter

Procedure :
Mix the sugar, salt and cornstarch. Add vinegar and water and stir until smooth. Cook for 5 minutes. Add beets to the hot sauce and let stand for 30 minutes. Just before serving, bring to a boil and add butter.

Garlic Mashed Potatoes

Incredients :
2 (14 1/2 ounce) cans seasoned chicken
broth with roasted garlic
5 large potatoes, cut into 1-inch pieces

Procedure :
In saucepan place broth and potatoes. Over high heat, heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender.

Drain, reserving broth. Mash potatoes with 1 1/4 cups broth. If needed, add additional broth until potatoes are desired consistency.

Serves about 6.

Famous Baked Green Beans

Incredients :
1 (20 ounce) can French-style green beans
1 can cream of mushroom soup
1 teaspoon soy sauce
1 can French-fried onions

Procedure :
Mix beans, soup and soy sauce. Pour into a casserole. Top with onions. Bake at 375 degrees F for 15 to 20 minutes until bubbly.

Cranberry Jalapeno Relish

Incredients :
1 package cranberries
2 jalapeno peppers, seeded and chopped
1 cup granulated sugar
1 scant cup orange juice

Procedure :
Mix together and cook, stirring, until boiling and mixture thickens and berries pop. Serve warm or cold.

Candied Sweet Potatoes

Incredients :
6 boiled sweet potatoes
1/2 cup brown sugar
2 tablespoons water
4 tablespoons butter
Miniature marshmallows
Chopped pecans

Procedure :
Wash and pare potatoes. Cook 10 minutes (or until just done) in boiling, salted water. Drain; cut in halves lengthwise and put into a buttered pan.

Make a syrup by boiling the sugar and water for 3 minutes. Add butter. Baste potatoes with syrup. Bake slowly at 300 degrees F until tender.

Sprinkle with mini marshmallows and pecans and broil or bake until marshmallows are golden.