Vegetable side dishes

By Pat Mills

These vegetable side dishes will add a little something special to every-day dinners. Mashed potatoes paired with bacon and cheese makes for a hearty down-home satisfying side dish. – Pat

Bacon potato puff

1⁄2 pound sliced bacon, diced
4 eggs, separated
1⁄4 cup finely chopped onion
1⁄2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups warm mashed potatoes (prepared with milk and butter)
1⁄2 cup shredded cheddar cheese
1⁄4 cup minced fresh parsley

In a skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In a mixing bowl, beat egg yokes until light, about 2 minutes. Beat in onion, mustard and pepper. Place potatoes in a bowl; fold in egg yolk mixture. Set aside 2 tablespoons bacon. Fold cheese, parsley and remaining bacon into potatoes. In a small mixing bowl, beat egg whites until stiff; fold into potato mixture. Transfer to a greased 1-qt baking dish. Sprinkle with reserved bacon. Bake, uncovered, at 325 degrees for 45-50 minutes or until set and edges are golden brown. Serve immediately. Yield: 6-8 servings.

Vegetable medley

1 medium yellow summer squash
1 medium zucchini
1 medium onion, halved
1 medium green pepper
3 garlic cloves, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1⁄2 cup low-sodium chicken broth
2 cups cherry tomatoes, halved

Cut vegetables into 2-in x1/2-in strips. In a skillet or wok, simmer vegetables, garlic and seasoning in broth over medium heat. Stir constantly until crisp-tender, about 8 minutes. Add tomatoes; heat through. Serve immediately. Yield: 8 servings.
Peas with mushrooms

1⁄2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter or margarine
1⁄4 teaspoon dried marjoram
1⁄4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 oz) frozen peas, cooked

In a skillet over medium heat, sauté the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through. Yield: 4 servings.

Baby carrots

1 package (16 oz) fresh baby carrots
1 cup apple juice
3⁄4 cup water
1/3 cup honey

In a large saucepan, combine the carrots, apple juice, water and honey. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until the carrots are tender. Serve carrots with a slotted spoon. Yields: 4 servings.


• Wilted vegetables can be freshened by soaking them for an hour in cold water with the juice of one lemon.
• Broccoli florets have about eight times as much beta-carotene as the stalks and broccoli that has been cooked still has 15% more vitamin C than an orange and as much calcium as milk.

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