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Maine Baked Beans

25 Jan

This recipe needs no preamble. This is a staple dish in any Maine household. This recipe works well in a crock pot, too – just mix all the ingredients together, dump ’em in, and cook on low all day.

2 lbs kidney beans
1 lb salt pork (or more, up to 2 lbs if you love it)
1 tsp. salt
3/4+ cup molasses
2 tsp dry mustard
2 tbsp. brown sugar
2 cups water
2 sweet onions

Soak kidney beans in a cold water bath overnight. In the morning, put one onion, cut into large chunks, into each of the pots (2 bean pots, or 2 large baking dishes, or what have you). Put 1/2 lb of salt pork (“salt pork makes the beans!”), cut into chunks, into each pot. Drain the beans, and evenly divide them into the pots (leave enough room to add liquid for the cooking process). Mix salt, molasses, dry mustard, and brown sugar into 2 cups of water. Pour half of the mixture into each pot, and stir (I tend to double this mixture to make the beans extra saucy).

Put a cookie sheet under the bean pots as it may boil over into your oven. Preheat oven to 275 degrees. Cook for three hours or until beans are tender – monitor cooking process continually and add additional water and molasses to the pots as needed.

Garbanzo Bean Salad

25 Jan

From “The Schwarzbein Principle Cookbook”

13 3/4 oz canned garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 cup diced celery
1 cup diced carrots
1/2 cup fresh parsley
1 cup cucumber, seeded and diced
1 cup diced red bell pepper

Toss all ingredients in a large bowl. In a second small bowl, combine the following for Vinaigrette dressing:

1 minced garlic clove
2 tbsp lemon juice
1 tbsp balsemic vinegar
1 tbsp dijon mustard
4 tbsp pure pressed extra virgin olive oil (the only kind to have!)
ground black pepper and salt to taste

Mix dressing ingredients well, pour over bean salad and toss to coat.


Connoisseur’s Vegetable Casserole

25 Jan

1 11oz can white corn, drained
1 15oz can green beans, drained
1/2 cup chopped celery
1/2 cup chopped onion
1 2oz jar chopped pimentos
1/2 cup sour cream
1/2 cup shredded Colby cheese
1 can condensed cream of celery soup
1/2 tsp salt
1/2 tsp pepper
4 tbsp butter
1/2 cup slivered almonds
1 cup crushed butter crackers

Preheat oven to 350 degrees. In medium bowl, mix corn, beans, celery, onion, pimentos, sour cream, Colby cheese, cream of celery soup, salt and pepper. Transfer to medium baking dish.

Melt butter in small saucepan over medium heat. Stir in almonds and crushed crackers. Sprinkle over casserole. Bake 45 minutes, until bubbly and lightly brown.

Four Bean Salad

25 Jan

1 15oz can green beans, drained
1 15oz can garbanzo beans, rinsed and drained
1 pound wax beans
1 15oz can kidney beans, rinsed and drained
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed

Mix together all ingredients. Allow to chill in refrigerator for at least 12 hours.

Cornbread Dressing

25 Jan

(makes 30 servings, so you may want to cut it in half)

1.5 cups yellow cornmeal
2 cups all-purpose flour
2 tbsp sugar
2 tbsp baking powder
1.5 tsp salt
2 tbsp minced fresh sage, or 1 tsp dried sage
2 cups milk
4 large eggs
9 tbsp butter
2 cups chopped onions
2 cups chopped celery
2 tbsp fresh minced garlic
1 bay leaf
1 tsp salt
1/2 tsp fresh pepper
3 tart green apples, peeled, cored, and cut into 1/2 inch pieces
1/2 pound smoked ham, cut into 1/4 inch pieces
3 cups chicken broth
1/2 cup heavy whipping cream
2 tbsp. minced fresh sage, or 2 tsp dried sage, crumbled
3 tbsp. fresh chopped parsley

For cornbread: Heat oven to 425. Grease two 8×4 inch loaf pans. Set aside. Whisk together cornmeal, flour, sugar, baking powder, and 1 tsp of salt in large bowl. Stir in 2 tbsp fresh or 1 tsp dried sage. Melt 4 tbsp butter, whisk together milk, 2 of the eggs, and melted butter. Pour into cornmeal mixture, stir until just combined. Spoon batter into pans, bake for 15 minutes. Spread 1 tbsp softened butter over each loaf, return to oven and bake 10 minutes more. Cool, then crumble into large pieces.

For dressing: Melt 3 tbsp. butter in large saucepan over medium heat. Add onions, celery, garlic, bay leaf, salt and pepper. Cook until vegetables soften, about 5 minutes. Stir in apples and ham, cook one minute. Transfer mixture to large bowl, discard bay leaf. Whisk together broth, remaining 2 eggs, cream, 2 tbsp fresh or 2 tsp dried sage, and parsley. Add cornbread and vegetables, gently stir until combined.

Spoon into two greased 13x9x2 glass baking dish. Cover with foil and bake in 325 degree oven for 30 minutes. Remove foil and bake for additional 10 to 15 minutes, until crisped and hot.

Mashed Potatoes

25 Jan

5 lbs russet potatoes, peeled and quartered
1 tsp garlic powder (or you could use a few cloves of roasted garlic if you’re feeling ambitious)
1/1 to 1 stick of salted butter
1/2 cup sour cream (light is fine, but not fat free!)
1/2 cup or more of cream or milk, to desired consistency
salt and pepper to taste

Boil potatoes until tender, drain. Over low heat, combine garlic, butter, milk or cream, salt and pepper, and potatoes. Mash until it’s as lump-free as you can get it, then use a mixer to make it smooth.

Serves 6.

(recipe edited 10/22/09 to update ingredients and details)