Baked and Roasted Side:Baked Asparagus with Goat Cheese and Bread Crumbs

Baked Asparagus with Goat Cheese and Bread Crumbs

Ingredients:

• 1 1/2 pounds jumbo or extra-large California asparagus, trimmed
• 2 1/4 tablespoons butter, melted - divided use
• 2 ounces fresh white goat cheese, crumbled into bits (about 1/2 cup)
• 1/2 cup fresh, white bread crumbs

Cooking Procedures:

• Cover asparagus spears with 1 1/2 tablespoons melted butter, then salt lightly.
• Arrange in an oven-to-table shallow baking dish large enough to hold the asparagus in 1 layer. Evenly distribute cheese bits over asparagus, then sprinkle with bread crumbs. Drizzle remaining 1 tablespoon melted butter over bread crumbs.
• Bake at 400°F (205°C) until asparagus is tender-crisp and the bread crumbs lightly browned, about 10 minutes.
• Makes 6 servings.

Baked and Roasted Side: Au Gratin Spinach

Au Gratin Spinach

Ingredients:

• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/3 cups milk
• 1 cup (4 ounces) shredded Wisconsin sharp cheddar cheese
• 1 pound fresh spinach, or 3 (10-ounce) packages chopped spinach, thawed and squeezed dry
• 1/3 cup fine, dry bread crumbs

Cooking Procedures:

• In a saucepan, melt butter. Add flour, mustard, salt and pepper. Gradually add milk and cook until thickened, stirring constantly.
• Remove from heat and add 2/3 cup of the cheese to sauce. Stir until cheese is melted.
• Wash and drain fresh spinach and chop coarsely. Place in 12x9x2 inch buttered baking pan. Pour cheese sauce over spinach.
• Mix remaining cheese with bread crumbs. Sprinkle over casserole.
• Bake at 375°F (190°C) for 30 minutes or until crumbs are browned.
• Makes 8 servings.

Baked and Roasted Side: Arizona Beans and Peppers

Arizona Beans and Peppers

Ingredients:

• 1 (16-ounce) jar homestyle salsa
• 2 cups chopped red bell pepper
• 1 (15-ounce) can pinto beans, drained
• 1 (15-ounce) can black beans, drained
• 1 1/2 cups frozen corn
• 1/2 cup chopped green bell pepper
• 1 (4-ounce) can diced green chiles
• 1 (1.25-ounce) package taco seasoning mix
• 1 teaspoon hot pepper sauce

Cooking Procedures:

• Preheat oven to 350°F (175°C). Lightly grease 13 x 9-inch baking dish.
• Combine salsa, red bell pepper, pinto beans, black beans, corn, green bell pepper, chiles, taco seasoning mix and hot pepper sauce in large bowl. Transfer to prepared baking dish.
• Bake uncovered for 25 to 30 minutes or until hot and bubbling around edges.
• Makes 6 servings.

Baked and Roasted Side : Apple-Filled Sweet Potato Nests

Apple-Filled Sweet Potato Nests

Ingredients:

• 1 (12-ounce) frozen escalloped apples, defrosted according to package directions
• 1 (22-ounce) can sweet potatoes or yams, drained
• 2 large eggs
• 2 tablespoons butter
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Cooking Procedures:

• Preheat oven to 400°F (205°C). Lightly grease a baking sheet.
• Whip sweet potatoes until smooth in a large mixing bowl. Add eggs, butter, sugar, vanilla extract and nutmeg; beat until well combined. Season to taste with salt.
• Spoon mixture onto prepared baking sheet, forming 6 mounds, 2 inches apart. Make a depression in each mound using back of a spoon to form a shell. Fill centers of shells with escalloped apples.
• Bake for 30 minutes.
• Makes 6 servings.

Baked and Roasted Side: Ambrosia Stuffed Sweet Potato

Ambrosia Stuffed Sweet Potato

Ingredients:

• 1 medium sweet potato, about 8 ounces
• 3 tablespoons light sour cream
• 2 tablespoons marshmallow creme
• 1 tablespoon sweetened flaked coconut
• 1 tablespoon chopped pecans
• 4 teaspoons drained crushed pineapple
• 4 dried apricot halves, chopped

Cooking Procedures:

• Preheat oven to 400°F (205°C).
• Wash the sweet potato, pat dry and pierce in several places with a fork.
• Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
• Combine the remaining ingredients in a bowl; blend well.
• Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
• Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.
• Makes 2 servings.

Baked and Roasted Side: Almond Rice Bundles

Almond Rice Bundles

Ingredients:

• 1 large head cabbage
• 1/3 cup slivered almonds
• 1/2 teaspoon fennel seeds, ground
• 1/2 teaspoon fines herbes
• 1/4 teaspoon ground thyme
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 2 tablespoons butter or margarine
• 1 1/2 cups cooked rice (cooked in chicken broth)
• 3 tablespoons dried currants
• 1 teaspoon grated lemon peel
• 2 tablespoons water
• 1 lemon, thinly sliced

Cooking Procedures:

• Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside.
• Cook almonds with fennel seeds, fines herbes, thyme, pepper and cinnamon in butter in large skillet over medium-high heat until almonds are light brown. Stir in rice, currants and lemon peel; remove from heat.
• Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders.
• Place rolls in greased baking dish. Sprinkle with water; top with lemon slices.
• Bake, covered, at 350°F (175°C) 20 to 25 minutes.
• Makes 4 servings.

Baked and Roasted Side : Acorn Squash Bake

Acorn Squash Bake

Ingredients:

• 2 acorn squash
• 1/4 cup butter or margarine, melted
• 1/2 cup dried tart cherries
• 1/4 cup chopped pecans
• 3 tablespoons firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon

Cooking Procedures:

• Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom.
• Bake in a 350°F (175°C) oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)
• Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove or in microwave oven until butter melts.
• Fill center of each squash half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.
• Makes 4 servings.