January 23, 2013 - Readers submitted more than 230 recipes for the Call's 2012 Home for the Holidays Recipe Contest.
Besides the winning recipes recently featured in the Mail Call, the Call is publishing many of the entries online, including these for scintillating side dishes:
Vegetables Stir Fried With Sesame Seeds
1 tsp. sesame seeds
1 tbsp. soy sauce
1⁄2 of the juice of a lime
1 tsp. honey
1 broccoli stalk trimmed, florets cut from the stalk and stalk peeled
1 tbsp. oil
1 shallot sliced thin
2 cups cauliflower florets
1 carrot peeled and cut diagonally into 1⁄4-inch slices
Preheat small skillet over medium low heat. Toast seeds until lightly brown. Crush seeds with the flat part of a heavy knife. Stir in soy sauce, lime juice and honey. Cut a diagonal slice off broccoli stalk 1⁄2-inch from its end. Continue cutting until stalk is all sliced. Heat a large skillet over high heat for 1 to 2 minutes. Add all vegetables and stir fry 1 minute. Pour in 1⁄3 cup water. Continue cooking until liquid evaporates. Add sesame seed mixture and toss mixture to coat vegetables.
Betty Collins
south county
Garlic Mashed Potatoes
Ingredients:
5 pounds Idaho potatoes
1 clove garlic, peeled
5 10-oz. cans Campbell's chicken broth
1 cup Half and Half
1 stick of unsalted butter
Salt and pepper to taste
Directions:
Peel and cut the potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic so that it covers the potatoes. Cover pot and bring to a boil.
Cook the potatoes until they are tender when you pierce them with a knife. This will take 15 to 20 minutes. While potatoes are cooking, heat the Half and Half and butter, just until melted, in one pot. When potatoes are tender, drain them, saving a 1⁄2 cup of the broth.
Begin mashing potatoes along with the garlic clove, adding Half and Half mixture as you are mashing. Add 1⁄2 cup of broth if you wish. Season with salt and pepper.
A super simple side dish — so creamy and delicious.
Nancy Van Buskirk
Oakville
Cabbage Casserole
1 medium head cabbage
1 can cream of mushroom soup, undiluted
1⁄2 cup shredded cheddar cheese
Bread crumbs
Butter pats
Parmesan cheese
Cut up cabbage and cook in water until tender; drain well. Mix cabbage and mushroom soup together. Pour into a greased baking dish. Place cheddar cheese on top of cabbage and top with pats of butter. Top with bread crumbs, then sprinkle with Parmesan cheese.
Bake for 30 minutes at 350 degrees.
Frani Neumann
Arnold
Pretzel-Topped Sweet Potatoes
Ingredients:
2 cups chopped pretzel rods
1 cup chopped pecans
1 cup fresh cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 (2 1⁄2-pound) can sweet potatoes, drained
5 ounces evaporated milk
1⁄2 cup sugar
1 tsp. vanilla extract
To Prepare:
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1⁄2 cup butter; set aside. In a large bowl, beat the sweet potatoes until smooth, add the milk, sugar, vanilla and remaining butter; beat until well blended. Spoon into a greased shallow 2-quart baking dish; sprinkle with pretzel mixture. Bake uncovered, at 350 degrees for 25 to 30 minutes or until the edges are bubbly.
Yield 10 to 12 servings
In 1998 and 2002, I won for the Call's Holiday Recipe Contest for my delicious Sweet Potato Souffle and Sweet Potato Apple Casserole. In 2008, I started making Pretzel-topped Sweet Potatoes. I still make those winning recipes from time to time including other tasty recipes for sweet potatoes that I have, but this recipe has been my most requested of all of them. The mingled sweet, tart and salty tastes are an unusual treat. The cranberries give it extra festive color for a beautiful presentation on the table.
Lisa Rapp
Oakville
Salsa Stuff
Ingredients:
1⁄2 cup each — diced green, red, yellow and orange peppers
1⁄2 cup diced red onion
1 can black-eyed peas, drained
Mix above ingredients together. Pour your favorite Italian dressing over vegetables just to cover. Let soak overnight.
Marilyn Lammering
Lemay
Easy Sweet Potato Casserole
1 1-pound. 13-ounce can yams
1 stick margarine (1⁄2 cup)
3⁄4 cup sugar
1⁄2 tsp. salt
2 eggs, beaten
2 tsp. vanilla
1 tsp. flour
Topping:
1 cup chopped pecans
1⁄3 cup margarine
1⁄3 cup flour
1 cup brown sugar
Grease a 13-inch-by-9-inch baking dish. In a large bowl, mash yams. Add margarine, sugar and salt. Mix well. In separate bowl, beat eggs, vanilla and flour. Mix. Add to potato mixture. Pour into pan. To make topping, mix topping ingredients and spread evenly over potato mixture.
May prepare 1 day ahead and bake before serving.
Bake 350 degrees for 30 to 35 minutes until set.
I love to have most things done before Thanksgiving day so I can relax and visit with guests on Thanksgiving, as I usually serve 16 people. This recipe fits the bill.
Sue Tucker
Arnold
Gift-Wrapped Green Beans
1 pound fresh green beans
1⁄2 tsp. salt
3 strips bacon, cut in half
1⁄2 to 1 cup Ott's or red French salad dressing.
String beans: Trim tips so beans are uniform in length. Bring 2 inches of water to boil in a large saucepan. Add beans and salt. Simmer uncovered for 5 minutes. Cover and continue to simmer 10 to 12 minutes or until tender-crisp. Remove from heat and plunge in cold water to stop cooking, drain. Divide beans into 6 bunches. Wrap each bunch with bacon and secure with toothpick. Place in a 9-inch-by-9-inch baking dish. Pour dressing over beans and marinate a minimum of 1 hour in refrigerator. Bake with marinade 30 minutes in preheated 350 degree oven. Serves 6.
A dinner-party dish, no last minute preparation.
Lisa Belue
Fenton
Roasted Asparagus and Lemon and Dill
Preheat oven to 350 degrees. On a rimmed baking sheet, toss 2 bunches (2 pounds) asparagus, trimmed, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned in spots, 20 minutes. Toss with 1⁄4 teaspoon red pepper flakes and 2 teaspoons each finely chopped fresh dill and grated lemon zest.
A new twist to an old time favorite vegetable.
Kathy Bauer
Oakville
Cauliflower alla Parmigiana
1 head cauliflower, separated into large florets
1⁄4 tsp. sea salt
1⁄4 tsp. ground black pepper
2 1⁄2 tbsp. butter
1⁄3 cup freshly grated Parmesan cheese
Heat the oven to 425 degrees. Lightly coat an 8-inch-by-10-inch oval baking dish with butter. Bring a large pot of water and 3 teaspoons salt to a boil. Add the cauliflower and boil until they are slightly softened, about 4 minutes. Drain well, cool slightly, and slice stems lengthwise to 1⁄4-inch thickness. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, and dot with butter. Sprinkle the top with the cheese. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.
A new cheesy twist to cauliflower. My family loves it.
Kathy Bauer
Oakville
Honey-Roasted Applesauce
12 apples
2 tbsp. fresh lemon juice
2 tbsp. butter
1⁄2 tsp. sea salt
1⁄3 cup honey
1 cinnamon stick
Seeds of 1 fresh pomegranate
Heat oven to 425 degrees. Core, do not peel, the apples and cut into 1-inch pieces and toss with lemon juice in a bowl. Heat the butter in a medium/high heat until the butter begins to brown. Add the apples and salt. Cook until apples begin to brown, 3 to 4 minutes. Add the honey and cinnamon. Transfer to oven and roast until soft — about 20 minutes. Remove cinnamon stick and fork-mash for chunky sauce or puree in a food processor. Serve garnished with pomegranate seeds.
Pomegranate seeds add a colorful touch to this favorite side dish.
Kathy Bauer
Oakville
Wild Rice and Goat Cheese Stuffed Acorn Squash
2 fresh acorn squash, cut in half lengthwise and seeds removed
1 tbsp. butter, melted
1⁄2 tsp. salt
1 1⁄2 cups cooked wild rice
2 oz. goat cheese, crumbled
1⁄2 cup toasted pecans, chopped
1⁄3 cup chopped pitted dates
1 1⁄2 tsp. olive oil
1⁄4 tsp. salt
1⁄4 tsp. ground black pepper
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place the squash halves on the baking sheet, cut side up; brush with some of the melted butter. Sprinkle with 1⁄2 tsp. salt. Roast 25 to 30 minutes, until squash is tender. Remove from oven.
In a bowl, combine the rice, cheese pecans, dates, olive oil, 1⁄4 tsp. salt and pepper. Stir to combine. Place some of the mixture in the center of each cooked squash half. Turn oven to broil. Return squash to oven; broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese is slightly melted.
Amy Puleo
Oakville
Bacon-Brown Sugar Brussel Sprouts
4 bacon slices
1 14-ounce. can chicken broth
1 tbsp. brown sugar
1 tbsp. salt
1 1⁄2 lbs. Brussel sprouts, trimmed and halved
Cook bacon in a Dutch Oven over medium heat 10 minutes or until crisp. Remove bacon and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Add broth, brown sugar and salt to drippings in Dutch oven and bring to a boil. Stir in Brussel sprouts. Cover and cook 6 to 8 minutes, or until tender.
Transfer Brussel sprouts to a serving bowl, using a slotted spoon and sprinkle with bacon.
I am always looking for ways to fix Brussel sprouts that my kids will not turn their noses up at them. This recipe did the trick. My older son even remarked to me that he couldn't believe I could make Brussel sprouts taste so good. Who knew?
Patti Kappel
Oakville
Cranberry Fluff
1 pound cranberries, chopped
1 1⁄2 cups sugar
1 can 15-ounce crushed pineapple, drained
8-ounce container of whipped dessert topping
1 cup chopped pecans
Mix cranberries, sugar and pineapple. Refrigerate overnight. Pour off juice and fold in whipped dessert topping and nuts. Refrigerate.
This recipe was given to me by my sister Barbara who died from lung cancer six years ago. So it is a very special recipe for me. I always make it for Thanksgiving and Christmas. It is so good and looks so pretty in a glass bowl.
Mary Lou Tucker
south county
Orange Glazed Carrots
12 to 18 medium carrots, peeled and cut in slices about 1 inch. Add 1 teaspoon salt and cover with water in large pot. Cover and cook 15 minutes. Drain carrots and save 1⁄4 cup cooking water. Return carrots to pot.
In a small sauce pan put the 1⁄4 cup cooking water; add 3 tablespoons butter and 1⁄2 cup orange marmalade. Bring to a simmer. Stir well and pour over carrots. Cook on medium/low heat, covered for 10 minutes, stirring every 2 to 3 minutes.
Betty Martens
south county
Broccoli Souffle
30 ounces frozen broccoli
1 can cream of mushroom soup
2 eggs
1 cup shredded cheddar cheese
1⁄2 cup mayonnaise
2 tbsp. minced onion
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 cup dry seasoned stuffing cubes
3 tbsp. melted butter
Cook broccoli according to package until just tender and drain. In saucepan over medium heat, combine soup, eggs, cheese, mayonnaise, onion, salt and pepper and cook until cheese barely melts.
Grease a rectangular 3-quart baking dish. Spread broccoli over bottom. Pour soup mixture over broccoli. Top with dry stuffing and sprinkle butter over top. Bake in 350 degree oven uncovered for 50 minutes until golden brown.
This goes really well with turkey.
Deborah Jones
Wright City
Iron Skillet Mac and Cheese
1⁄2 pound elbow noodles
1 stick butter, divided
3 tbsp. flour
3⁄4 tsp. salt
1⁄2 tsp. smokey paprika
1⁄4 tsp. pepper
1 1⁄2 cup milk
2 cups shredded cheddar
1 cup panko crumbs
1⁄2 pound bacon fried crisp
1⁄4 cup Parmesan cheese
Preheat oven to 350 degrees
Spray 9-inch cast iron skillet. Cook pasta, drain, rinse under cool water. In a skillet, melt 3 tablespoons butter; add flour, salt paprika and pepper and whisk to combine. Slowly add milk, whisking until smooth and thickened, about 5 minutes. Add cheese and stir until smooth.
Transfer to prepared dish. Pour in cheese sauce, stirring to combine. In microwave, melt remaining 5 tablespoons butter. Add bread crumbs, bacon and Parmesan cheese. Stir to combine. Sprinkle over the mac and cheese and bake 25 to 30 minutes, until hot and bubbly.
This is definitely not a dish for the calorie conscious, so it's great for a special occasion. I make a double batch and there's enough left over to also make a small dish to put in the freezer.
Catherine Fritz
Waterloo, Ill.
All Dressed Up Mashed Potato Bake
Ingredients:
2 1⁄2 p;ounds yellow onions, peeled and thinly sliced
2 tbsp. butter, unsalted
2 tbsp. olive oil
Pinch of salt and sugar
4 lbs. baking potatoes, peeled and cut into 2-inch pieces
1 1⁄4 cups buttermilk
1⁄2 cup milk
1⁄4 cup butter, melted
1⁄2 tsp. ground black pepper
1 tsp. salt
1 1⁄4 cups grated Gruyere cheese
1 cup caramelized onions, chopped
1 tsp. parsley
Directions for caramelized onions:
Thinly slice onions, it is easier if you do this in a food processor. Heat butter and olive oil in large saute pan over low heat. Add onions. Cook for 5 minutes. Add pinch of salt and pinch of sugar. Continue cooking and stirring until onions are golden brown, about 1 hour. You can do this the day before, refrigerate until ready for use.
Directions for mashed potatoes:
Add potatoes to large Dutch Oven, cover with water. Add salt. Bring to boil over medium/high heat; cook until potatoes are fork tender. Drain. Return potatoes to Dutch Oven. Reduce heat to low. Mash potatoes with a potato masher to desired consistency. Stir in buttermilk, milk and melted butter. Stir in pepper and salt.
Stir in Gruyere cheese and caramelized onions. Spoon mixture into 2 1⁄2 quart greased baking dish. Top with parsley. Bake at 350 degrees for 35 minutes.
Laura Vancil
Oakville
Mom's Corn Pudding
1⁄4 cup butter
1⁄4 cup flour
1⁄2 cup chopped onion
2 tsp. salt
1 1⁄2 tbsp. sugar
1 3⁄4 cup milk
3 cups fresh, frozen or canned corn
3 eggs
Melt butter in saucepan, stir in flour, salt and sugar; cook until bubbly, add milk and cook until thick. Stir in onion and corn. Add beaten eggs. Pour into well buttered casserole dish and bake 40 minutes at 350 degrees or until knife comes out clean.
Makes 8 servings.
I always make this dish when my brother comes over. We remember this corn pudding as kids. Mom always made it. I hope you enjoy it, too.
Mary Massey
Waterloo, Ill.
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