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Side Dishes

( 1 ) Apple-Cranberry Relish: ( 2 ) Cranberry-Jalapeno Relish: ( 3 ) Three Cranberry Relish: ( 4 ) Baked Cranberry Sauce: ( 5 ) Pickled Shrimp: ( 6 ) CREAMED CORN: ( 7 ) Honeyed Sweet Potatoes: ( 8 ) Maple Glazed Sweet Potatoes:  ( 9 ) Praline Sweet Potatoes: OH THERE ALL SO GOOD! ( 10 ) Stuffed Baked Sweet Potatoes: ( 11 ) Refrigerator Mashed Potatoes: ( 12 ) Pineapple Coleslaw:

Side Dishes
( 1 ) Apple-Cranberry Relish:
2 medium navel oranges
2 bags (12 ounces each) fresh or frozen cranberries
2 medium apples, peeled and cut into chunks
2 celery ribs, cut into chunks
3 cups sugar
Grate peel of oranges and set aside Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

( 2 ) Cranberry-Jalapeno Relish:
1 cup dried cranberries
1/2 cup orange juice
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and  salt. Stir together and chill 2 hours before serving.

( 3 ) Three Cranberry Relish:
1 pound cranberries
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 1/2 cups sweetened-dried cranberries
1/4 cup orange juice
2/3 cup white sugar
1 tablespoon orange zest
Combine all ingredients in a 3 quart sauce pan and cook over medium heat until cranberries pop. Serve warm or cold.  As it the relish sits it thickens up.

( 4 ) Baked Cranberry Sauce:
4 cups fresh cranberries, rinsed and drained
2 cups sugar
2 tablespoons water
Preheat the oven to 350 degrees F. Combine all the ingredients in a 1 1/2-quart casserole dish. Cover and bake for 50 to 60 minutes, stirring occasionally, until the cranberries pop. Let cool slightly then cover and chill until ready to serve. Note: One 12-ounce bag of cranberries measures about 3 cups.

( 5 ) Pickled Shrimp:
2 pounds large shrimp, boiled and deveined  Bay Leaves
6 small white onions
1 cup salad oil
1/4 cup Tarragon vinegar
2 tsp. salt
1/2 tsp. dry mustard
1 tsp. sugar
1 tsp. Worcestershire sauce
Cayenne pepper
Handful of pickling spices
In a gallon jar, put a layer of boiled shrimp, a layer of bay leaves (about 5 to a layer) and a layer of very thinly sliced onions. Alternate until shrimp are all used. Make a French dressing of the other ingredients and pour over shrimp. Put the top on and marinate in the refrigerator for 24 hours, shaking occasionally. Serve with toothpicks in a bowl over ice or as a salad with lettuce.

( 6 ) CREAMED CORN:
2 Pkgs. (20 oz.) Frozen Kernel Corn
8 oz. (1/2 pt.) Whipping Cream
8 oz. (1/2 pt.) Homogenized Milk
1 tsp. Salt
6 tsp. Sugar
Pinch White or Cayenne Pepper
2 Tbsp.  Melted Butter
2 Tbsp. Flour
Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat.Variation: Put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under a broiler till evenly browned.

( 7 ) Honeyed Sweet Potatoes:
3 pounds sweet potatoes, peeled and sliced about 1/2 inch thick
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup margarine or butter, cut up
1/4 teaspoon ground ginger
Place sweet potatoes in a Dutch oven or large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer about 15 minutes or until sweet potatoes are nearly tender when pierced with a fork. Drain. Transfer potatoes to a greased 2-quart square baking dish. Mix brown sugar, honey, margarine or butter, and ginger in a heavy small saucepan. Bring to boiling, stirring constantly until sugar is dissolved. Boil gently for 3 minutes. Pour over potatoes. Bake, uncovered, in a 350 degree F oven about 15 minutes or until potatoes are tender, basting occasionally with sauce. Serve immediately.

( 8 ) Maple Glazed Sweet Potatoes:
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste
Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in crock pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated.

( 9 ) Praline Sweet Potatoes:
4 cups mashed sweet potato -- canned or fresh
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs -- beaten
1/2 pint heavy cream
1/4 pound butter or margarine
1 cup brown sugar
1/2 cup bread flour
1 1/4 cups chopped pecans
Butter one 2 quart casserole dish. Preheat oven to 350 degrees.In a mixing bowl, combine potatoes, sugar, vanilla, eggs, and cream. Blend well. Spread into casserole dish evenly. Prepare the topping by combining the butter, brown sugar, flour, and pecans. Mix until crumbly and sprinkle over top sweet potato mixture. Bake for 30 minutes.

( 10 ) Stuffed Baked Sweet Potatoes:
4 medium sweet potatoes, washed and baked
1 banana, ripe and peeled
2 tbsp butter
1/3 cup orange juice
1 tbsp brown sugar
1 1/2 tsp salt
1/4 cup chopped pecans
Cut sweet potatoes lengthwise. Scoop out sweet potatoes, reserve shells. Mash banana and potatoes. Add butter, orange juice, brown sugar and salt. Beat thoroughly. Spoon into shells. Sprinkle with pecans. Set on cookie sheet and bake at 375 for 12-15 minutes.

( 11 ) Refrigerator Mashed Potatoes:
5 lbs potatoes, peeled, cut in chunks
6 oz cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
Cook potatoes in boiling lightly salted water until fork tender. Drain and mash until mostly smooth. Add remaining ingredients and beat until light and fluffy. Cool, cover and refrigerate. May be served any time within 2 weeks. To serve, put desired amount in a greased casserole, dot with butterand bake in a 350 degree oven until heated through, about 30 minutes. NOTE: when using entire recipe, allow to sit out for a while and stirit some before baking. It may require additional time. Or heat in microwave.

( 12 ) Pineapple Coleslaw:
4 cups shredded Cabbage
2 ribs Celery -- thinly sliced
1 can Pineapple Chunks or Crushed Pineapple -- (8 oz.)
1 Apple, peeled and cored -- diced
1 teaspoon Lemon Juice
1/2 cup Mayonnaise
Salt and Pepper to taste
Place cabbage and celery into medium bowl. Drain Pineapple juice into small cup. Cut up pineapple chunks, if using; add to cabbage mixture. In a small bowl, coat diced apple with lemon juice to avoid browning; add to cabbage mixture. In a small bowl, dilute mayonnaise with enough pineapple juice; mix until smooth. Toss cabbage mixture with mayonnaise mixture; mix in salt and pepper to taste. Cover and refrigerate up to 2 hours before serving