Back Of The Box - Side Dish Recipes

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Caramelized Onion and Sweet Potato Skillet

Post  justmecookin on Wed Oct 08, 2008 6:15 pm

Caramelized Onion and Sweet Potato Skillet

1 teaspoon vegetable oil
1/4 large sweet onion (Bermuda, Maui, Spanish or Vidalia), sliced
3 medium sweet potatoes, peeled, sliced (3 1/2 cups)
2 tablespoons packed brown sugar
1/2 teaspoon jerk seasoning (dry)
1 tablespoon chopped fresh parsley

In 10-inch nonstick skillet, heat oil over medium heat. Add onion and sweet potatoes; cook about 5 minutes, stirring occasionally, until light brown. Reduce heat to low. Cover; cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.

Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley. Makes 4 servings

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Pesto Stuffed Tomatoes

Post  justmecookin on Wed Oct 08, 2008 6:16 pm

Pesto Stuffed Tomatoes

4 medium tomatoes (1 1/4 to 1 1/2 pounds total)
2 tablespoons shredded fresh Parmesan cheese
2 tablespoons pine nuts
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 1/2 teaspoons olive or vegetable oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 slices bread, torn into crumbs
1 tablespoon shredded fresh Parmesan cheese

Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.

Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper. Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted. Makes 4 servings

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Creamy Confetti Succotash

Post  justmecookin on Wed Oct 08, 2008 6:17 pm

Creamy Confetti Succotash

1 tablespoon butter or margarine
1 small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
2 cups fresh or frozen whole kernel corn
1 cup frozen baby lima beans
1/4 cup half-and-half
2 tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.

Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender. Makes 5 servings

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Steamed Chinese Vegetables with Brown Rice

Post  justmecookin on Wed Oct 08, 2008 6:18 pm

Steamed Chinese Vegetables with Brown Rice

1 Japanese or regular eggplant, 1 1/2 pounds, cut into 2x1/2-inch strips (3 cups)
1 medium red bell pepper, cut into julienne strips (1 1/2 cups)
1 large carrot, cut into julienne strips (1 cup)
1 cup sliced bok choy stems and leaves
1 medium onion, thinly sliced
1/2 pound snow (Chinese) pea pods (2 cups)
2 tablespoons soy sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 cups hot cooked brown rice

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant, bell pepper, carrot, bok choy and onion in steamer basket. Cover tightly and heat to boiling; reduce heat to medium-low.

Steam 5 to 8 minutes, adding pea pods for the last minute of steaming, until vegetables are crisp-tender. Beat soy sauce, peanut butter, hoisin sauce, gingerroot and garlic in large bowl with wire whisk until blended. Add vegetables; toss. Serve over rice. Makes 4 servings

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Apricot Glazed Brussels Sprouts

Post  justmecookin on Wed Oct 08, 2008 6:20 pm

Apricot Glazed Brussels Sprouts

3 (10-oz.) pkg. Green Giant Frozen Baby Brussels Sprouts in Butter Sauce
1/2 cup apricot spreadable fruit or preserves
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 tablespoon lemon juice
1 (8-oz.) can sliced water chestnuts, drained
2 to 4 tablespoons cashews

In large saucepan or Dutch oven, cook Brussels sprouts as directed on package. Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.

Remove Brussels sprouts and sauce from packets; place in serving dish. Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews. Makes 10 (1/2-cup) servings

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Creamy Parmesan Potatoes

Post  justmecookin on Wed Oct 08, 2008 6:22 pm

Creamy Parmesan Potatoes

1 (7.8-oz.) pkg. Hungry Jack Sour Cream and Chives Potatoes
3 cups boiling water
1 cup whipping cream
2 tablespoons grated Parmesan cheese
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
6 eggs

Heat oven to 400. Spray bottom of 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In sprayed dish, combine potato slices and contents of sauce packet from potatoes. Stir in boiling water until well mixed.

In medium bowl, combine all remaining ingredients; beat with wire whisk until smooth. Add to potatoes; mix well. (Potatoes should be completely covered with cream mixture.)

Bake at 400. for 40 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 10 minutes before cutting into squares. Makes 12 servings

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Mexi-Corn Mashed Potato Bake

Post  justmecookin on Wed Oct 08, 2008 6:34 pm

Mexi-Corn Mashed Potato Bake

1 cup butter or margarine
1 cup milk
1/2 (4 ounces) package cream cheese, softened
1/2 cup Monterey Jack cheese
1/2 teaspoon salt
1 (22 ounce) package Ore-Ida Mashed Potatoes
1 can (15 1/4 ounce) Fiesta Corn with red & green peppers, drained
1/2 teaspoon chili pepper
1 tablespoon dried cilantro
4 slices large tomato
1 cup (4 oz.) shredded Mexican cheese blend or nacho cheese

Melt butter in a 2 quart microwave safe bowl for one minute on high. Add milk and cream cheese. Cook on high for an additional minute, until cream cheese is softened.

Remove bowl from microwave. Add Monterey Jack cheese and salt. Using an electric mixer on low speed, add frozen mashed potatoes into milk mixture until blended. Stir in corn, chili powder and 1/2 of the cilantro.

Spoon into a lightly greased 2 1/2 quart baking dish. Bake at 350 degrees for 10 to 15 minutes. Sprinkle with remaining cilantro. Makes 6 servings

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Asparagus Bundles

Post  justmecookin on Wed Oct 08, 2008 6:38 pm

Asparagus Bundles

Topping
1/4 cup Progresso Italian style panko crispy bread crumbs
Pinch gray salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 tablespoon freshly grated Parmesan cheese

Asparagus
1 teaspoon salt
1 large bunch (about 1 lb) asparagus, trimmed to even lengths
Unsalted butter for greasing baking dish
2 tablespoons extra-virgin olive oil
Additional gray salt and freshly ground black pepper
8 thin slices prosciutto

Heat oven to 400. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well.

In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.

Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other.

Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping. Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately. Makes 4 servings

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Mashed Potato Gratin

Post  justmecookin on Wed Oct 08, 2008 6:39 pm

Mashed Potato Gratin

Unsalted butter for greasing casserole
2 1/2 cups Progresso chicken broth
4 large russet potatoes, peeled, diced (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup Progresso Italian style panko crispy bread crumbs

Heat oven to 375. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.

Rinse and dry saucepan. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.

Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper.

Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. Bake about 20 minutes or until golden brown. Makes 9 servings (1/2 cup each)

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Cheesy Chili Fries

Post  justmecookin on Wed Oct 08, 2008 7:07 pm

Cheesy Chili Fries

1 pkg. (32 oz.) frozen french fried potatoes
1 can (15 oz.) chili, heated as directed on label
1 cup Cheez Whiz Cheese Dip

Heat french fries as directed on package. Arrange fries on large serving platter; top with chili. Microwave Cheez Whiz as directed on label; pour over fries. Makes 6 servings

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Red Bean and Rice Cakes

Post  justmecookin on Tue Oct 14, 2008 10:46 am

Red Bean and Rice Cakes

1/2 cup uncooked regular long-grain white rice
1 cup water
1 cup Fiber One cereal
2 cans (15 oz each) Progresso dark red kidney beans, drained, rinsed
1 small onion, finely chopped (1/4 cup)
1/4 cup diced green bell pepper
1 egg or 2 egg whites, beaten
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
Salad greens, if desired
1/2 cup Old El Paso Thick 'n Chunky salsa

Cook rice in water as directed on package. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In large bowl, place beans; mash with potato masher or fork. Stir in onion, bell pepper, cooked rice, egg, chili powder, cumin, red pepper and 2 tablespoons of the cereal. Shape into 8 patties; coat patties completely with remaining cereal.

Spray 10-inch skillet with cooking spray. Cook 4 patties in skillet over medium heat about 10 minutes, turning once, until brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties. Serve patties on salad greens; top with salsa. Makes 8 servings

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Cajun Cornbread Dressing

Post  justmecookin on Sun Oct 26, 2008 9:17 am

Cajun Cornbread Dressing

Crisco Original No-Stick Cooking Spray
1 pound smoked sausage or andouille, cut into bite-sized pieces
2 cups chopped onions
1 cup chopped celery
1 large red bell pepper, chopped
2 cloves garlic, minced
6 cups Martha White Country-Style Cornbread
5 cups Martha White "Hot Rize" Biscuits
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 cups chicken broth

Heat oven to 375. Spray a 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Cook sausage in large skillet over medium heat for about 5 minutes or until browned, stirring occasionally.

Add onions, celery, bell pepper and garlic. Cook until sausage is thoroughly cooked and vegetables are tender, stirring occasionally.

Combine sausage and vegetable mixture in large bowl with all remaining ingredients; mix well. Spoon into prepared baking dish. Bake 45 to 50 minutes or until golden brown. Makes 12 servings

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Mississippi Hush Puppies

Post  justmecookin on Sun Oct 26, 2008 9:19 am

Mississippi Hush Puppies

Crisco Pure Vegetable Oil, for frying
3/4 cup Martha White Yellow Corn Meal
1/3 cup Pillsbury Best All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg
1/4 cup finely chopped onion

Heat 2 or 3 inches oil to 365 in deep fryer or deep saucepan. Combine cornmeal, flour, baking powder and salt in medium bowl. Add buttermilk, egg and onion. Mix untill well blended. Drop batter by tablespoonfuls into hot oil.

Fry a few at a time 3 or 4 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve immediately. Makes 1 dozen hush puppies

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Southern Fried Okra

Post  justmecookin on Sun Oct 26, 2008 9:21 am

Southern Fried Okra

1 pound fresh okra
1 cup Martha White Yellow Corn Meal
1/2 cup Crisco All-Vegetable Shortening or 1/2 cup Crisco All-Vegetable Shortening Sticks
Salt and pepper, to taste

Rinse okra. Remove caps. Cut pods into one-half inch slices. Toss with cornmeal. Heat shortening to 365 in electric skillet or over medium-high heat in large heavy skillet.

Fry single layer of okra about 8 to 10 minutes or until golden brown on all sides, turning carefully. Do not overcook or okra will become too soft. Drain on paper towels. Sprinkle with salt and pepper. Serve immediately. Makes 4 servings

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Zesty Zucchini Slices

Post  justmecookin on Sun Oct 26, 2008 9:24 am

Zesty Zucchini Slices

Crisco All-Vegetable Shortening, for deep frying
1/4 cup Martha White Yellow Corn Meal
1/4 cup Pillsbury Best All Purpose Flour
1/4 teaspoon onion salt
1/8 teaspoon salt
2 tablespoons milk
1 large egg, slightly beaten
4 small zucchini (about 6-inches long), cut in 1/4-inch slices

Melt enough shortening in deep fryer or large saucepan to make 2 or 3-inches. Heat to 365. Combine corn meal, flour, onion salt and salt on wax paper. Combine milk and egg in shallow dish or pie plate. Dip zucchini in milk mixture.

Drain off excess. Coat with cornmeal mixture. Fry, a few at a time, for 1 or 2 minutes or until golden brown. Turn as needed for even browning. Remove with slotted spoon. Drain on paper towels. Serve immediately. Makes 4 servings

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Hot Spicy Corn

Post  justmecookin on Tue Oct 28, 2008 9:40 am

Hot Spicy Corn

2 bags (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon salt

Cook corn as directed on bags. Stir in all remaining ingredients; cook until hot. Makes 8 servings

Variation - For a milder-tasting southwestern-flavored corn side dish, replace the chipotle chiles and sun-dried tomatoes with 1/2 cup Old El Paso Thick 'n Chunky mild salsa.

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Potato-Spinach Swirl Casserole

Post  justmecookin on Tue Oct 28, 2008 9:42 am

Potato-Spinach Swirl Casserole

1 cup hot water
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker homestyle creamy butter mashed potatoes
1/2 cup sour cream
1 box (9 oz) Green Giant frozen chopped spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions

Heat oven to 350. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.

Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown. Makes 6 servings

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Streusel-Pecan Sweet Potatoes

Post  justmecookin on Sun Nov 09, 2008 4:55 pm

Streusel-Pecan Sweet Potatoes

Potatoes
1 1/2 cups half-and-half
1 1/3 cups boiling water
1/4 cup butter, melted
1 box (6.3 oz) Betty Crocker sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Topping
1/4 cup packed brown sugar
3 tablespoons Gold Medal all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans

Heat oven to 350. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add 2 pouches Potatoes with Seasoning and remaining potato ingredients; stir well.

In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top. Bake uncovered 30 minutes or until topping is golden. Makes: 6 servings (1/2 cup each)

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Ultimate Creamy Party Potatoes

Post  justmecookin on Sun Nov 09, 2008 4:58 pm

Ultimate Creamy Party Potatoes

2 1/2 cups milk
1 1/4 cups water
1/4 cup butter, cut into pieces
1 box (7.2 oz) Betty Crocker roasted garlic mashed potatoes
4 oz cream cheese (from 8-oz package), cut into pieces
1/4 teaspoon coarse ground black pepper
1/2 cup French fried onions
1 tablespoon chopped fresh parsley

Heat oven to 375. In 2-quart saucepan, mix milk, water and butter. Heat to boiling. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 1 1/2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours.

Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley. Makes 8 servings (about 1/2 cup each)

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Crunchy-Topped Broccoli Casserole

Post  justmecookin on Sun Nov 09, 2008 5:00 pm

Crunchy-Topped Broccoli Casserole

1 bag (24 oz) Green Giant frozen broccoli & three cheese sauce
1/4 cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
3/4 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 tablespoon olive or vegetable oil

Heat oven to 350. In ungreased 8-inch square microwavable dish or 2-quart microwavable casserole, place broccoli & cheese sauce. Microwave on high 7 to 8 minutes or until cheese is melted and mixture is very hot; stir well. Stir in roasted peppers.

Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In small bowl, mix crushed cereal and remaining ingredients until blended. Sprinkle over broccoli mixture in casserole. Bake 20 to 25 minutes or until broccoli is crisp-tender and topping is crisp. Makes 6 servings

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Ultimate Slow Cooker Potatoes

Post  justmecookin on Sun Nov 09, 2008 5:02 pm

Ultimate Slow Cooker Potatoes

3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups Betty Crocker Potato Buds mashed potatoes (dry)
Gravy or chopped fresh parsley, if desired

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.

Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley. Makes 12 servings (2/3 cup each)

Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.

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Easy Mashed Potato Casserole

Post  justmecookin on Sun Nov 09, 2008 5:07 pm

Easy Mashed Potato Casserole

2 teaspoons butter or margarine
16 medium green onions, sliced (1 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
3 cups hot water
1 cup half-and-half or whole milk
1/4 cup butter or margarine
1 package (7.2 oz) Betty Crocker roasted garlic mashed potatoes (2 pouches)
1 1/2 cups shredded Cheddar cheese (6 oz)

Heat oven to 350. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.

In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.

Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese. Bake uncovered about 30 minutes or until hot. Makes 8 servings

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Company Broccoli Three-Cheese Bake

Post  justmecookin on Sun Nov 09, 2008 5:09 pm

Company Broccoli Three-Cheese Bake

1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

Heat oven to 350. Reserve 1 cup French-fried onions for topping. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.

Transfer to ungreased 2- to 3-quart casserole. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer. Makes 14 servings (1/2 cup each)

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Cheesy Mexican Corn Bake

Post  justmecookin on Sun Nov 09, 2008 5:24 pm

Cheesy Mexican Corn Bake

2 bags (12 oz each) Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup butter or margarine
1 cup chopped red bell pepper
1/2 cup chopped poblano chile or green bell pepper
1 large onion, chopped (1 cup)
2 eggs, beaten
1 1/2 cups sour cream
3 tablespoons cornmeal
1 teaspoon sugar
1/2 teaspoon salt
2 cups shredded Mexican blend cheese (8 oz)
1 can (2.8 oz) French-fried onions

Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.

In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish. Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Makes 12 servings

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Asiago-Pesto Mashed Potatoes

Post  justmecookin on Sun Nov 09, 2008 5:26 pm

Asiago-Pesto Mashed Potatoes

2 1/2 cups milk
1 1/2 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker homestyle creamy butter or roasted garlic mashed potatoes
3/4 cup shredded Asiago cheese (3 oz)
2 tablespoons basil pesto
2 tablespoons chopped red bell pepper, if desired

In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese. Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper. Makes 10 servings

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Re: Back Of The Box - Side Dish Recipes

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