Side Dishes

Basic Cream Sauce

1 stick butter
1/2 cup flour
1 cup milk
1 10 ounce can chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon allspice
1/4 cup white wine
1/2 cup heavy cream

In a heavy saucepan over medium low heat, melt the butter and stir in the flour. Cook the roux until it is golden and frothing.

Stir in the milk and chicken broth and stir until smooth and thickened. Cook for about a minute more and add the remaining ingredients. Heat through and remove from heat.

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Black Eyed Peas -
Slow Cooked

One quart fresh black eyed peas, rinsed
Two cloves garlic, crushed
1/4 cup water
3 slices bacon, cut into quarters
1 bunch cilantro, chopped, stems removed

Place all ingredients in a slow cooker. Turn cooker on low setting and cook 8 hours.

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Glazed Carrots

Four medium carrots, peeled, sliced thin
1 Tablespoon butter
1/4 cup sugar

Cook carrots in small amount of water until tender. Drain and reserve two Tablespoons of liquid.

Melt butter and stir in sugar; cook over low heat until sugar dissolves. Add carrots and cook 8 to 10 minutes over low heat.

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Corn Pudding

1/2 cup butter
1/4 cup flour
2 teaspoons salt
1-1/2 Tablespoons sugar
1-3/4 cups milk
2 cans vacuum-packed corn, drained
3 eggs, beaten

Melt butter over medium heat. Stir in flour, salt, sugar and milk. Cook until thick; then add corn and beaten eggs.

Pour into a greased 3 quart casserole. Place in pan of hot water. Bake at 350° for 45 minutes.

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18 ounces fresh green beans
one large onion, finely chopped
1/2 cup olive oil
1/4 teaspoon minced garlic
one potato, peeled and diced
2 tomatoes, peeled and finely chopped
1 Tablespoon chopped fresh parsley
4 or 5 fresh mushrooms, sliced thick
Crumbled Feta cheese

Cut tips off beans; cut beans into 2 or 3 inch long pieces. Wash and drain.

In a large pot, sauté onions and garlic in oil until transparent. Add beans and sauté for five minutes, stirring constantly.

Add potato and tomatoes with just enough water to stew. Add salt and pepper to taste. Cover and cook for 30 minutes on medium heat. Add mushrooms and parsley. Cook for 10 minutes more.

Serve hot with crumbled Feta cheese on the side.

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Green Beans Almondine

2 15 oz. cans fancy cut green beans
2 oz. sliced almonds
1 beef bouillon cube
1 Tablespoon butter
1 teaspoon soy sauce
garlic pepper seasoning

Drain green beans. Reserve liquid from one can. Dissolve the bouillon cube in the bean liquid.

Melt butter over medium-low heat. Sauté almonds for two minutes. Add all other ingredients. Reduce heat to low and simmer for 12-15 minutes. Do not drain before serving with a slotted spoon.

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Grilled Herbed Asparagus

2 pounds fresh asparagus
1/2 cup olive oil
2 Tablespoons basil
1 teaspoon powdered thyme
2 green onions, finely chopped

Cut the tough bottoms off the asparagus. Place spears in a glass dish.

Combine oil, basil, thyme and onions. Spoon over asparagus. Toss to coat.
Cover and let stand at least 30 minutes.

On a grill over low heat, place spears in a single layer where coals are cooler. Grill 10 to 20 minutes depending on size of spears. Turn regularly and remove when lightly browned.

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Hoppin' John
Happy New Year!

1/8 pound "streak of lean" (pork fat), cubed small
1/3 cup diced carrots
1/2 cup chopped celery
2/3 cup chopped onion
10 ounces black eyed peas
1 whole garlic clove
1-1/4 cups water
6 sprigs thyme
1 bay leaf
1/4 teaspoon ground red pepper
salt to taste
1 cup rice
2 Tablespoons butter
1 ripe tomato , diced small
4 ounces grated Cheddar cheese
1 cup chopped scallions

In a large saucepan, cook pork over medium heat until crisp. Add carrots, celery, and onion. Cook and stir about one minute.

Add peas, garlic, 1-1/4 cup water, thyme, bay leaf, salt, and red pepper. Simmer uncovered 30 to 40 minutes until tender. Remove from heat.

Cook rice with butter and salt. Arrange rice in center of platter. Spoon peas over rice and top with Cheddar cheese. Serve with tomatoes and scallions on the side.

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Hush Puppies

1 1/2 cups yellow cornmeal
1/4 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 cup milk
1 large onion, chopped
Peanut or corn oil

Mix together cornmeal, flour, salt, and baking powder.
Beat egg and milk together; add chopped onion. Add to dry ingredients and mix well.
Heat oil in skillet. Drop tablespoonsful of batter into hot oil and fry for 2 to 3 minutes. Brown on both sides. Remove when golden brown and slightly puffed. Drain on paper towels.

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Mabel's Rice Casserole
Mabel Atkinson
(my mother)
One can water chestnuts, sliced
One 2 ounce jar sliced mushrooms
1/4 cup butter
1 cup white rice, uncooked
1 can onion soup

Sauté water chestnuts and mushrooms in butter.

Add rice and onion soup. Bake in a 1 1/2 quart casserole at 300° for one hour.

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Maque Choux
Inspired by VooDoo Daddy's Restaurant,
Phoenix, Arizona

4 cups whole kernel corn
4 Tablespoons butter, divided 1 & 3
1 Tablespoon vegetable oil
1 yellow onion, chopped
1 bell pepper, seeded & chopped
1/2 teaspoon white pepper
1/4 teaspoon red pepper
1/2 teaspoon ground thyme
14 ounce can chopped tomatoes
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon sugar

Sauté onion and bell pepper in oil and 1 Tablespoon butter. Add corn, peppers, and thyme. Cook, stirring frequently, about 8 minutes on medium heat.

Add tomatoes, salt, milk, and sugar. Stir well. COVER. Cook, stirring frequently, for 8-10 minutes. Stir in the 3 Tablespoons butter. Serve hot.

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Mushroom Risotto

one onion, finely chopped
1-1/2 cups Arborio rice
3 tbs butter
3 cups meat, chicken or vegetable broth, room temperature
1 cup dry white wine
1 full sprig fresh rosemary
1/2 oz dried porcini (or 5 oz. fresh wild mushrooms)
1-1/2 Tablespoons olive oil
Parmesan cheese

If using dried mushrooms, wash and reconstitute for 1/2 hour in 1 cup of lukewarm water. Squeeze dry, reserving liquid, which may be substituted for a like amount of broth.

If using fresh mushrooms, clean and slice them, dicing a few pieces. Heat the oil in a small frying pan and sauté whichever type of mushroom you have chosen. Set aside.

Melt butter over medium heat in a heavy saucepan and sauté the onion until translucent. Stir in the rice, cooking for about 2 minutes without browning. Add enough broth to cover the rice and begin simmering and stirring the rice. Add more broth gradually, stirring constantly.

After two cups of broth have been used, stir in the rosemary. Continue adding the rest of the broth. Add the white wine and the sautéed mushrooms. When the risotto is creamy and all broth is absorbed, top with Parmesan and fresh ground pepper.

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Pecan Wild Rice

One 4 ounce package wild rice
One small onion, chopped
One cup chopped pecans
One teaspoon seasoned salt
1/4 cup butter, melted
2 to 3 Tablespoons chopped parsley

Wash rice in 3 changes of hot water. Drain. Cook according to package directions, omitting salt.

Sauté onion and pecans in butter. Add seasoned salt. Stir in rice. Mix thoroughly and heat throughout. Sprinkle with parsley.

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Spiced Apples

4 to 6 cooking apples (Granny Smith or York)
3 cups water
1 cup sugar
2 ounces "Red Hot" candies

Peel and core apples. Cut into eight slices apiece.

Bring water to a boil. Stir in sugar and red hots; heat until dissolved. Add apple slices. Cook 8 to 10 minutes or until tender. Remove from heat and add red food coloring if desired.

Refrigerate and serve chilled.

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Mexican Cuisine
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