9

On the Side

Sometimes the most comforting part of a meal comes from the side of the plate and not the center. Count on any of these veggie, rice, or pasta dishes to provide a perfect accompaniment to any main dish.

Smoky Gouda-Sauced Broccoli

prep 20 minutes · bake 15 minutes at 425°F · makes 6 servings

1 Preheat oven to 425°F. Place broccoli in a steamer basket. Place basket in a large saucepan over 1 inch of boiling water. Steam, covered, for 6 to 8 minutes or until broccoli is crisp-tender.

2 Meanwhile, for sauce, in a medium saucepan heat 1 tablespoon butter over medium heat until melted. Add onion and garlic; cook until tender, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir until thickened and bubbly. Gradually add cheese, stirring until melted.

3 Transfer broccoli to an ungreased 1½-quart au gratin dish or 2-quart square baking dish. Pour sauce over broccoli. In a small bowl combine bread crumbs and 2 teaspoons melted butter; sprinkle over sauce. Bake, uncovered, about 15 minutes or until crumbs are light brown.

nutrition facts per serving: 145 cal., 8 g total fat (5 g sat. fat), 23 mg chol., 429 mg sodium, 13 g carb., 2 g fiber, 7 g pro.

Scalloped Corn

prep 20 minutes · bake 35 minutes at 325°F · stand 10 minutes · makes 6 servings

  • 1 10-ounce package frozen whole kernel corn
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped green or red sweet pepper (1 small) (optional)
  • ¼ cup water
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 14.75-ounce can cream-style corn
  • 1½ cups coarsely crushed saltine crackers
  • 1 cup milk
  • 2 tablespoons butter, melted
  • ¼ cup shredded cheddar cheese (1 ounce) (optional)

1 Preheat oven to 325°F. Grease a 2-quart square baking dish; set aside. In a medium saucepan combine frozen corn, onion, sweet pepper (if desired), the water, and salt. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are crisp-tender; drain.

2 Meanwhile, in a large bowl combine eggs, cream-style corn, 1 cup of the crushed crackers, and the milk. Stir in cooked vegetables. Transfer mixture to the prepared baking dish. In a small bowl combine the remaining ½ cup crushed crackers and melted butter; sprinkle over corn mixture.

3 Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with cheese. Let stand for 10 minutes before serving.

nutrition facts per serving: 243 cal., 9 g total fat (4 g sat. fat), 85 mg chol., 531 mg sodium, 37 g carb., 2 g fiber, 8 g pro.

Smothered Okra

prep 20 minutes · cook 20 minutes · makes 4 servings

  • 2 tablespoons butter
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped green sweet pepper (1 small)
  • 2 cloves garlic, minced
  • 8 ounces whole okra, cut into ½-inch pieces (2 cups), or 2 cups frozen cut okra, thawed
  • 2 cups chopped, peeled tomatoes (4 medium)
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 slices bacon, crisp-cooked, drained, and crumbled (optional)

1 In a large skillet heat butter over medium heat until melted. Add onion, sweet pepper, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in okra, tomatoes, salt, black pepper, and, if desired, cayenne pepper.

2 Bring to boiling; reduce heat. Simmer, covered, about 20 minutes for fresh okra, 10 minutes for frozen okra, or until okra is tender. If desired, sprinkle with bacon.

nutrition facts per serving: 99 cal., 6 g total fat (4 g sat. fat), 15 mg chol., 342 mg sodium, 11 g carb., 4 g fiber, 2 g pro.

Fried Green Tomatoes

prep 25 minutes · cook 8 minutes per batch · makes 6 servings

  • 3 firm green tomatoes✽
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅔ cup fine dry bread crumbs or cornmeal
  • 2 eggs, lightly beaten
  • ½ cup all-purpose flour
  • ¼ cup milk
  • ¼ cup vegetable oil
  •   Salt
  •   Ground black pepper

1 Remove stem end from each tomato. Cut tomatoes into ½-inch slices; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Let tomato slices stand at room temperature for 15 minutes.

2 Meanwhile, place bread crumbs, eggs, flour, and milk in separate shallow dishes.

3 Dip each tomato slice into milk, then into flour. Continue dipping into eggs, then into bread crumbs, turning to coat.

4 In a large skillet heat oil over medium heat. Cook tomato slices, half at a time, in hot oil for 8 to 12 minutes or until brown, turning once. (If tomatoes brown too quickly, reduce heat to medium-low. If necessary, add additional oil.) Season to taste with additional salt and additional pepper.

nutrition facts per serving: 194 cal., 12 g total fat (2 g sat. fat), 72 mg chol., 465 mg sodium, 18 g carb., 1 g fiber, 5 g pro.

✽tip

Only underripe tomatoes are firm enough to hold up to frying, so pick green tomatoes from the garden or look for them at farmers’ markets.

Fried Green Tomatoes

Fried Green Tomatoes

Collard Greens

prep 15 minutes · cook 1 hour · makes 6 servings

  • 2 pounds collard greens
  • 1 teaspoon olive oil
  • 1 medium onion, sliced and separated into rings
  • 1 14.5-ounce can reduced-sodium chicken broth
  • 1 smoked turkey neck bone or drumstick bone✽
  • ¼ teaspoon ground black pepper

1 Remove and discard stems from collard greens. Coarsely chop greens (you should have about 9 cups packed); set aside. In a 4-quart Dutch oven heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally.

2 Add collard greens, broth, turkey bone, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until collard greens are tender. Remove and discard turkey bone. Use a slotted spoon to serve warm greens.

nutrition facts per serving: 39 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 137 mg sodium, 6 g carb., 3 g fiber, 2 g pro.

✽tip

If using a turkey drumstick, remove meat and reserve for another use; use only the bone for this recipe.

Creamed Spinach

start to finish 30 minutes · makes 4 servings

  • 2 9-ounce packages fresh spinach, large stems removed, or two 10-ounce packages frozen chopped spinach, thawed
  • 2 tablespoons butter
  • ½ cup chopped onion (1 medium)
  • 2 or 3 cloves garlic, minced
  • 1 cup whipping cream
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg

1 In a large Dutch oven cook fresh spinach (if using) in salted rapidly boiling water for 1 minute. Drain well, squeezing out excess liquid. Pat dry with paper towels. Using kitchen scissors, coarsely snip spinach; set aside. (If using frozen spinach, drain well after thawing, squeezing out excess liquid.)

2 In a large skillet heat butter over medium heat until melted. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in whipping cream, pepper, salt, and nutmeg. Bring to boiling; cook, uncovered, for 3 to 5 minutes or until cream starts to thicken. Stir in spinach. Simmer, uncovered, about 2 minutes more or until mixture reaches desired consistency, stirring occasionally.

nutrition facts per serving: 312 cal., 29 g total fat (17 g sat. fat), 98 mg chol., 347 mg sodium, 11 g carb., 4 g fiber, 6 g pro.

Creamed Spinach

Creamed Spinach

Mushroom Medley au Gratin

prep 35 minutes · bake 15 minutes at 350°F · makes 6 servings

  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fine dry bread crumbs
  • 2 teaspoons butter, melted
  • 8 ounces fresh shiitake mushrooms
  • 4 ounces fresh oyster mushrooms
  • 2 tablespoons butter
  • 1 pound fresh button mushrooms, sliced
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Dijon-style mustard
  • 1½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ⅔ cup milk

1 Preheat oven to 350°F. In a small bowl stir together cheese, bread crumbs, and 2 teaspoons melted butter; set aside.

2 Remove stems from shiitake and oyster mushrooms. Reserve stems for another use or discard. Slice mushroom caps.

3 In a large skillet heat 2 tablespoons butter over medium-high heat until melted. Add button mushrooms and garlic; cook about 5 minutes or until tender and most of the liquid is evaporated, stirring occasionally. Remove mushrooms, reserving drippings in skillet.

4 Add shiitake and oyster mushrooms to the reserved drippings. Cook over medium heat for 7 to 8 minutes or until tender and most of the liquid is evaporated, stirring occasionally. Stir in flour, mustard, thyme, and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in button mushroom mixture.

5 Transfer mixture to an ungreased 1-quart au gratin dish or casserole. Sprinkle with bread crumb mixture. Bake, uncovered, about 15 minutes or until heated through.

nutrition facts per serving: 120 cal., 7 g total fat (4 g sat. fat), 17 mg chol., 237 mg sodium, 10 g carb., 2 g fiber, 6 g pro.

tip

Mushrooms are like sponges and soak up water very quickly when they are rinsed off, so the best way to clean them is to simply wipe them with a slightly damp paper towel.

Rosemary-Roasted Vegetables

prep 30 minutes · roast 20 minutes at 425°F · makes 12 servings

  • 1 pound fresh Brussels sprouts
  • 12 ounces fresh green beans, trimmed if desired
  • 1 bunch green onions, trimmed and cut up
  • 12 sprigs fresh rosemary
  • 8 slices pancetta or bacon, partially cooked, drained, and cut up
  • 2 tablespoons olive oil
  •   Salt
  •   Freshly ground black pepper
  • 1 lemon, halved

1 Preheat oven to 425°F. Trim Brussels sprouts; cut any large sprouts in half. In a covered large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes. Add green beans; cook for 5 minutes more; drain.

2 Transfer Brussels sprouts and beans to an ungreased 13×9×2-inch baking pan. Add green onions and rosemary sprigs; toss to combine. Top with pancetta. Drizzle oil over vegetable mixture. Sprinkle with salt and pepper.

3 Roast, uncovered, about 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Remove rosemary sprigs and transfer to a serving platter. Squeeze juice from lemon over vegetables.

nutrition facts per serving: 143 cal., 10 g total fat (4 g sat. fat), 10 mg chol., 275 mg sodium, 6 g carb., 3 g fiber, 4 g pro.

Oven-Fried Veggies

prep 25 minutes · bake 20 minutes at 400°F · makes 6 servings

  • 1 cup panko (Japanese-style bread crumbs)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano, basil, or thyme, crushed
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 4 cups cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or halved baby carrots
  • ¼ cup butter, melted
  • 1 recipe Easy Aïoli or bottled ranch salad dressing (optional)

1 Preheat oven to 400°F. Line a 15×10×1-inch baking pan with parchment paper; set aside. In a plastic bag combine panko, cheese, oregano, garlic powder, and pepper. In a small bowl combine egg and milk.

2 Add 1 cup of the vegetables to egg mixture; toss to coat. Using a slotted spoon, transfer vegetables to panko mixture. Close bag and shake to coat well. Place coated vegetables in the prepared baking pan. Repeat with the remaining vegetables. Drizzle melted butter over vegetables.

3 Bake, uncovered, for 20 to 25 minutes or until golden, stirring twice. If desired, serve with Easy Aïoli.

nutrition facts per serving: 169 cal., 11 g total fat (6 g sat. fat), 62 mg chol., 222 mg sodium, 12 g carb., 2 g fiber, 7 g pro.

Easy Aïoli

In a medium bowl combine ⅓ cup mayonnaise and 3 cloves garlic, minced. Whisk in 1 teaspoon water, ½ teaspoon lemon juice, and ⅛ teaspoon kosher salt. Gradually whisk in ¼ cup olive oil until smooth. Cover and chill for at least 1 hour before serving.

Oven-Fried Veggies

Oven-Fried Veggies

Hush Puppies

prep 15 minutes · cook 3 minutes per batch · makes 14 servings

  • 1 cup cornmeal
  • ¼ cup all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 egg, lightly beaten
  • ½ cup buttermilk or sour milk✽
  • ¼ cup sliced green onions (2)
  •   Vegetable oil or shortening for deep-fat frying

1 In a medium bowl stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. Make a well in the center of flour mixture; set aside.

2 In a small bowl combine egg, buttermilk, and green onions. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

3 In a 3-quart saucepan or deep-fat fryer heat 2 inches oil to 375°F. For each hush puppy, drop a slightly rounded tablespoon batter into the hot oil. Fry, a few at a time, about 3 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve warm.

nutrition facts per serving: 85 cal., 5 g total fat (1 g sat. fat), 15 mg chol., 136 mg sodium, 10 g carb., 1 g fiber, 2 g pro.

✽tip

To make ½ cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make ½ cup total liquid; stir. Let stand for 5 minutes before using.

Onion Rings

prep 15 minutes · cook 2 minutes per batch · makes 6 servings

  • ¼ cup all-purpose flour
  • ⅔ cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • ¼ teaspoon salt
  •   Vegetable oil for deep-fat frying
  • 4 mild yellow or white onions (1¼ pounds total), sliced ¼ inch thick and separated into rings
  •   Salt
  • 1 recipe Chipotle Ketchup or Curried Aïoli

1 In a medium bowl whisk together flour, milk, egg, 1 tablespoon oil, and ¼ teaspoon salt just until smooth.

2 In a deep-fat fryer or large deep skillet heat 1 inch oil to 365°F. Using a fork, dip onion rings into batter; allow excess to drip off.✽ Fry onion rings, a few at a time, in hot oil for 2 to 3 minutes or until golden, stirring once or twice with the fork to separate rings. Remove onion rings from oil and drain on paper towels. Sprinkle with additional salt. Serve with Chipotle Ketchup.

nutrition facts per serving: 657 cal., 58 g total fat (5 g sat. fat), 37 mg chol., 771 mg sodium, 31 g carb., 2 g fiber, 5 g pro.

Chipotle Ketchup

In a small bowl combine 1 cup ketchup and 2 teaspoons finely chopped canned chipotle peppers in adobo sauce.

Curried Aïoli

In a medium bowl combine ½ cup mayonnaise; 2 cloves garlic, minced; 1 teaspoon lemon juice; and ½ teaspoon curry powder. Gradually whisk in ⅓ cup olive oil until smooth.

✽tip

You may need to stir the last few onion rings into the batter to coat them well.

Ranch Fries

prep 25 minutes · bake 40 minutes at 400°F · makes 6 servings

  •   Nonstick cooking spray
  • 3 pounds russet potatoes, cut into 2¼-inch pieces
  • 1 2-ounce envelope ranch salad dressing mix

1 Preheat oven to 400°F. Lightly coat two baking sheets with cooking spray; set aside. In a large bowl toss together potatoes and salad dressing mix. Spread potatoes in a single layer on the prepared baking sheets; lightly coat potatoes with cooking spray.

2 Bake for 20 minutes. Toss potatoes; lightly coat potatoes again with cooking spray. Switch positions of baking sheets in oven. Bake about 20 minutes more or until potatoes are golden and crisp.

nutrition facts per serving: 191 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 678 mg sodium, 42 g carb., 4 g fiber, 5 g pro.

Spicy Baked Sweet Potato Fries

prep 15 minutes · bake 20 minutes at 425°F · makes 4 servings

  •   Nonstick cooking spray
  • 2 medium sweet potatoes (about 1 pound total)
  • ½ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  •   Sea salt or coarse salt (optional)
  • 1 recipe Horseradish Mayonnaise (optional)

1 Preheat oven to 425°F. Lightly coat a 15×10×1-inch baking pan with cooking spray; set aside. Scrub potatoes thoroughly with a brush; pat dry. Cut lengthwise into quarters. Cut each quarter lengthwise into four wedges. Arrange potatoes in a single layer in the prepared baking pan. Lightly coat potatoes with cooking spray.

2 In a small bowl combine ½ teaspoon salt, cumin, chili powder, paprika, and pepper. Sprinkle mixture evenly over potatoes.

3 Bake about 20 minutes or until potatoes are brown and tender, turning once. If desired, sprinkle with additional salt and serve with Horseradish Mayonnaise.

nutrition facts per serving: 76 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 340 mg sodium, 17 g carb., 3 g fiber, 2 g pro.

Horseradish Mayonnaise

In a small bowl stir together ½ cup mayonnaise or salad dressing, 1 tablespoon prepared horseradish, and 1 teaspoon snipped fresh chives.

Twice-Baked Potatoes

prep 30 minutes · bake 1 hour 2 minutes at 425°F · makes 4 servings

  • 4 medium baking potatoes (6 to 8 ounces each)
  • ½ cup sour cream or plain yogurt
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon ground black pepper
  •   Milk (optional)
  •   Salt
  •   Ground black pepper
  • ¼ cup finely shredded cheddar cheese (3 ounces)
  • 1 tablespoon snipped fresh chives (optional)

1 Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes several times with a fork. Bake for 40 to 60 minutes or until tender. Cool slightly. Cut a lengthwise slice off the top of each baked potato; discard skin from slice and place pulp in a bowl. Scoop out potato pulp from baked potatoes, leaving ¼-inch-thick shells; add potato pulp to bowl.

2 Mash potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and ⅛ teaspoon pepper; beat until smooth. If necessary, stir in 1 to 2 tablespoons milk to reach desired consistency. Season to taste with salt and additional pepper. Stir in ½ cup of the cheese and, if desired, chives. Spoon mashed potato mixture into potato shells. Place in a 2-quart shallow baking dish.

3 Bake, uncovered, for 20 to 25 minutes or until light brown. Sprinkle with the remaining ¼ cup cheese. Bake for 2 to 3 minutes more or until cheese is melted.

nutrition facts per serving: 277 cal., 13 g total fat (8 g sat. fat), 37 mg chol., 238 mg sodium, 30 g carb., 3 g fiber, 11 g pro.

tip

If you like, stir a little crumbled cooked bacon, finely chopped cooked ham, or sliced prosciutto into the potato mixture.

Walnut-Sage Potatoes au Gratin

prep 25 minutes · bake 1 hour 10 minutes at 350°F · stand 10 minutes · makes 8 servings

  • 2 pounds potatoes (6 medium)
  • 3 tablespoons walnut oil or canola oil
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2½ cups milk
  • 3 tablespoons snipped fresh sage
  • 1 cup shredded Gruyère cheese (4 ounces)
  • ⅓ cup broken walnuts
  •   Fresh sage leaves (optional)

1 If desired, peel potatoes. Thinly slice potatoes (you should have 6 cups). Place potato slices in a colander. Rinse with cool water; set aside to drain.

2 Preheat oven to 350°F. Grease a 2-quart casserole; set aside. For sauce, in a medium saucepan heat oil over medium heat. Add onion and garlic; cook until tender, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat; stir in snipped sage.

3 In the prepared casserole layer half of the potatoes, half of the sauce, and half of the cheese. Repeat with the remaining potatoes and the remaining sauce.

4 Bake, covered, for 40 minutes. Bake, uncovered, about 25 minutes or just until potatoes are tender. Sprinkle with the remaining cheese and the nuts. Bake, uncovered, for 5 minutes more. Let stand for 10 minutes before serving. If desired, garnish with sage leaves.

nutrition facts per serving: 217 cal., 12 g total fat (3 g sat. fat), 17 mg chol., 187 mg sodium, 20 g carb., 2 g fiber, 9 g pro.

tip

Walnut oil, which perfumes this dish with a lovely aroma and infuses it with flavor, must be stored in the refrigerator. Drizzle extra walnut oil on salad greens or steamed vegetables.

Walnut-Sage Potatoes au Gratin

Walnut-Sage Potatoes au Gratin

Apple, Bacon, and Leek Stuffing

prep 45 minutes · bake 30 minutes at 350°F · makes 12 servings

  •   Nonstick cooking spray
  • 9 slices bacon
  • ¼ cup butter
  • 2 cups sliced fresh button mushrooms
  • 1½ cups coarsely chopped leeks (about 5)
  • 1½ cups chopped celery (3 stalks)
  • 3 cups coarsely chopped, peeled (if desired) Fuji or Granny Smith apples (3 medium)
  • 6 cloves garlic, minced
  • ½ cup whipping cream
  • 12 cups dry country-style bread cubes✽
  • 1 tablespoon fresh snipped sage or 1 teaspoon dried sage, crushed
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
  • ¼ teaspoon ground black pepper
  • 1¼ to 1¾ cups chicken broth
  •   Fresh sage leaves (optional)

1 Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Add butter to the reserved drippings. Add mushrooms, leeks, and celery. Cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic. Cook and stir for 2 to 4 minutes or just until apples are softened. Stir in whipping cream.

2 In an extra-large bowl combine apple mixture, crumbled bacon, bread cubes, snipped or dried sage, thyme, and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine. Transfer mixture to the prepared baking dish.

3 Bake, uncovered, for 30 to 35 minutes or until heated through and top is light brown. If desired, garnish with sage leaves.

nutrition facts per serving: 268 cal., 15 g total fat (7 g sat. fat), 34 mg chol., 507 mg sodium, 28 g carb., 3 g fiber, 7 g pro.

Make-Ahead Directions: Prepare as directed through Step 2. Cover with foil and chill for 2 to 24 hours. To serve, preheat oven to 375°F. Bake, covered, for 40 minutes. Bake, uncovered, about 15 minutes more or until heated through and top is light brown.

✽tip

To make dry bread cubes, preheat oven to 300°F. Cut 18 to 21 fresh bread slices into ½-inch cubes to yield 12 cups bread cubes. Spread cubes in two 15×10×1-inch baking pans. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

Perfect Mashed Potatoes

prep 15 minutes · cook 20 minutes · makes 10 servings

  • 3 pounds Yukon gold or red-skinned potatoes (9 medium), peeled (if desired) and cut into 2-inch pieces
  • ¼ cup butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅔ to ¾ cup milk, whipping cream, half-and-half, or light cream
  •   Butter (optional)
  •   Snipped fresh chives (optional)

1 In a large covered saucepan cook potatoes in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain.

2 Mash with a potato masher, press through a ricer, or beat with an electric mixer on low speed.✽ Add ¼ cup butter, salt, and pepper. Gradually beat in enough milk to make mashed potatoes light and fluffy. If desired, top with additional butter and chives.

nutrition facts per serving: 154 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 280 mg sodium, 25 g carb., 3 g fiber, 3 g pro.

Make-Ahead Directions: Prepare Perfect Mashed Potatoes (or Boursin Mashed Potatoes, Blue Cheese–Rosemary Mashed Potatoes, or Buttermilk-Bacon Mashed Potatoes) as directed. Transfer to a bowl; cool slightly. Cover and chill for 24 to 48 hours. To serve, transfer mashed potatoes to a 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3½ to 4 hours or until heated through. Stir before serving. Or transfer slightly cooled mashed potatoes to an ungreased 3-quart rectangular baking dish. Cover and chill for 24 to 48 hours. To serve, preheat oven to 350°F. Bake, uncovered, about 1¼ hours or until heated through.

Prepare Duchess Potatoes as directed, except do not drizzle with butter or bake. Cover and chill for 2 to 4 hours. To serve, preheat oven to 450°F. Drizzle potatoes with butter. Bake about 20 minutes or until light brown.

Boursin Mashed Potatoes

Prepare as directed, except beat in two 5.2-ounce packages semisoft cheese with garlic and fines herbes with the milk. If desired, beat in ¼ cup snipped fresh Italian (flat-leaf) parsley.

nutrition facts per serving: 270 cal., 18 g total fat (12 g sat. fat), 15 mg chol., 455 mg sodium, 26 g carb., 3 g fiber, 5 g pro.

Blue Cheese–Rosemary Mashed Potatoes

Prepare as directed, except beat in one 3-ounce package softened cream cheese and ⅔ cup additional milk with the ⅔ to ¾ cup milk. Beat in ⅔ cup crumbled blue cheese and 2 teaspoons snipped fresh rosemary.

nutrition facts per serving: 215 cal., 11 g total fat (6 g sat. fat), 30 mg chol., 433 mg sodium, 25 g carb., 3 g fiber, 6 g pro.

Buttermilk-Bacon Mashed Potatoes

Prepare as directed, except replace milk with buttermilk or sour milk.✽✽ Stir in ½ cup crumbled, crisp-cooked bacon (about 8 slices) and ⅓ cup finely chopped green onions.

nutrition facts per serving: 188 cal., 8 g total fat (4 g sat. fat), 20 mg chol., 439 mg sodium, 25 g carb., 3 g fiber, 6 g pro.

Potato Pancakes

Cover and chill leftover mashed potatoes overnight or until thoroughly chilled. In a medium bowl combine 1 lightly beaten egg and 2 tablespoons chopped green onion (1); stir in 1½ cups mashed potatoes. Place ½ cup flour in a shallow dish. Shape ¼ cup of the potato mixture into a ½-inch-thick patty. Dip both sides of patty into flour. Repeat with the remaining potato mixture. In a large skillet heat 3 tablespoons vegetable oil over medium heat. Add patties; cook about 8 minutes or until golden, turning patties once (if necessary, work in batches). Makes 6 servings.

nutrition facts per serving: 162 cal.,9 g total fat (2 g sat. fat), 40 mg chol., 106 mg sodium, 16 g carb., 1 g fiber, 3 g pro.

Duchess Potatoes

Prepare Perfect Mashed Potatoes as directed, except cook 3 cloves garlic, halved, with the potatoes. Add ¼ to ½ teaspoon freshly grated nutmeg with the butter. Reduce milk to 2 to 4 tablespoons and add salt and ground white pepper to taste. Cool slightly. Beat in 2 eggs and ½ cup grated Romano cheese on low speed. Preheat oven to 450°F. Grease a 15×10×1-inch baking pan. Using a pastry bag fitted with a large star tip, pipe potatoes into eight mounds in the prepared baking pan. (Or spoon eight mounds into baking pan.) Drizzle mounds with 2 tablespoons melted butter. If desired, sprinkle with additional freshly grated nutmeg. Bake for 10 to 12 minutes or until light brown. Makes 8 servings.

nutrition facts per serving: 249 cal., 11 g total fat (7 g sat. fat), 81 mg chol., 224 mg sodium, 31 g carb., 4 g fiber, 7 g pro.

✽tip

If you leave the peel on the potatoes, use a potato masher rather than the mixer to mash the potatoes.

✽✽tip

To make ¾ cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¾ cup total liquid; stir. Let stand for 5 minutes before using.

Baked Cheese Grits

prep 15 minutes · bake 25 minutes at 325°F · stand 5 minutes · makes 4 servings

  • 2 cups chicken broth
  • ½ cup quick-cooking grits
  • 1 egg, lightly beaten
  • 1 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons sliced green onion (1)
  • 1 tablespoon butter
  • ½ cup chopped tomato (optional)
  •   Sliced green onion (optional)

1 Preheat oven to 325°F. In a medium saucepan bring broth to boiling. Slowly add grits, stirring constantly. Gradually stir about ½ cup of the hot mixture into egg. Return egg mixture to saucepan. Remove from heat. Stir in cheese, 2 tablespoons green onion, and butter until cheese and butter are melted.

2 Pour grits mixture into an ungreased 1-quart casserole. Bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. If desired, top with tomato and additional green onion.

nutrition facts per serving: 238 cal., 14 g total fat (8 g sat. fat), 91 mg chol., 694 mg sodium, 17 g carb., 0 g fiber, 11 g pro.

Sweet-Spicy Baked Beans

prep 15 minutes · bake 1 hour 45 minutes at 325°F · makes 10 servings

  • ½ cup packed brown sugar
  • ½ cup ketchup
  • ¼ cup salsa
  • ¼ cup barbecue sauce
  • ¼ cup yellow mustard or spicy brown mustard
  • 1½ teaspoons steak seasoning
  • 1 31-ounce can pork and beans in tomato sauce, undrained
  • 1 15-ounce can butter beans, black beans, or pinto beans, rinsed and drained
  • 1 15-ounce can dark red kidney beans, rinsed and drained
  • ½ cup chopped onion (1 medium)

1 Preheat oven to 325°F. Lightly grease a 2½- to 3-quart casserole; set aside. In a large bowl combine brown sugar, ketchup, salsa, barbecue sauce, mustard, and steak seasoning. Stir in pork and beans, butter beans, kidney beans, and onion.

2 Transfer bean mixture to the prepared casserole. Bake, covered, for 1 hour. Stir beans. Bake, uncovered, about 45 minutes more or until desired consistency, stirring occasionally. Beans will thicken slightly as they cool.

nutrition facts per serving: 229 cal., 1 g total fat (0 g sat. fat), 6 mg chol., 1095 mg sodium, 47 g carb., 8 g fiber, 10 g pro.

Skillet White Beans

prep 20 minutes · cook 25 minutes · makes 12 servings

  • 3 tablespoons butter
  • 1 large sweet onion, such as Vidalia, Maui, or Walla Walla, halved and thinly sliced
  • ½ cup maple syrup
  • ⅓ cup white balsamic vinegar or lemon juice
  • 2 tablespoons packed brown sugar
  • 2 tablespoons snipped fresh sage
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 15-ounce cans navy beans, rinsed and drained
  • 2 15-ounce cans butter beans, rinsed and drained
  • 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  •   Sour cream
  •   Yellow, red, and/or green tomatoes, chopped (optional)
  •   Fresh sage leaves (optional)

1 In a 12-inch skillet heat butter over medium heat until melted. Add onion; cook about 15 minutes or until very tender and brown, stirring occasionally. Stir in maple syrup, vinegar, brown sugar, snipped sage, tomato paste, salt, and pepper. Stir in navy beans, butter beans, and garbanzo beans.

2 Cook, covered, over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. If desired, garnish with tomatoes and sage leaves.

nutrition facts per serving: 246 cal., 7 g total fat (4 g sat. fat), 21 mg chol., 570 mg sodium, 43 g carb., 9 g fiber, 10 g pro.

Skillet White Beans

Skillet White Beans

Creamy Coleslaw

prep 30 minutes · chill 2 hours · makes 22 servings

  • 1 medium head green cabbage, cut into ¼- to ½-inch strips (about 9 cups)
  • ½ of a small head red cabbage, cut into ¼- to ½-inch strips (about 3 cups)
  • 1 cup shredded carrots (2 medium)
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon-style mustard
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

In an extra-large bowl combine green cabbage, red cabbage, and carrots. In a small bowl combine mayonnaise, sour cream, sugar, vinegar, mustard, salt, and pepper. Stir mayonnaise mixture into cabbage mixture. Cover and chill for 2 hours before serving.

nutrition facts per serving: 84 cal., 7 g total fat (2 g sat. fat), 5 mg chol., 128 mg sodium, 5 g carb., 1 g fiber, 1 g pro.

Summer Vegetable Potato Salad

start to finish 35 minutes · makes 8 servings

  • 1 pound yellow or red tiny new potatoes, sliced
  • 2 ears of corn, cooked, or 1 cup frozen whole kernel corn, thawed
  • 4 roma tomatoes, sliced or cut into thin wedges
  • ¼ cup fresh basil leaves, torn
  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped shallot or red onion
  • ½ teaspoon Dijon-style mustard
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup crumbled goat cheese (chèvre) or feta cheese (2 ounces)
  •   Fresh basil leaves

1 In a covered medium saucepan cook potatoes in enough salted boiling water to cover about 5 minutes or just until tender; drain and cool. Cut corn kernels from cobs. On a large serving platter arrange potatoes and tomatoes. Sprinkle with corn and ¼ cup basil.

2 For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Cover and shake well. Pour dressing over salad. Sprinkle with cheese and additional basil leaves.

nutrition facts per serving: 164 cal., 9 g total fat (2 g sat. fat), 6 mg chol., 127 mg sodium, 17 g carb., 2 g fiber, 4 g pro.

Roasted Vegetable Pasta Salad with Walnut Pesto

prep 40 minutes · roast 45 minutes at 400°F · makes 16 servings

  • 1 small eggplant (about 10 ounces), coarsely chopped
  • 1½ cups coarsely chopped zucchini
  • 1½ cups coarsely chopped yellow summer squash
  • 1 cup coarsely chopped red onion (1 large)
  • 1 cup coarsely chopped fennel (1 medium)
  • ¼ cup coarsely chopped green sweet pepper (1 medium)
  • ¼ cup coarsely chopped red sweet pepper (1 medium)
  • 3 tablespoons olive oil
  • 12 ounces dried whole wheat penne pasta
  • 1 cup torn fresh basil
  • ⅓ cup grated Pecorino Romano cheese
  • ¼ cup broken walnuts, toasted
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • 2 cups cherry tomatoes, halved
  •   Salt
  •   Ground black pepper
  •   Snipped fresh basil (optional)

1 Preheat oven to 400°F. In a shallow roasting pan combine eggplant, zucchini, yellow squash, onion, fennel, and sweet peppers. Drizzle with 3 tablespoons oil; toss to coat. Roast, uncovered, for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to an extra-large bowl; cool.

2 Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir cooked pasta into roasted vegetables.

3 For pesto, in a blender combine 1 cup basil, cheese, walnuts, garlic, and ½ teaspoon salt. Cover and blend with several on/off pulses until basil is chopped. With blender running, gradually add ½ cup oil and lemon juice.

4 Add pesto to pasta mixture; stir gently to coat. Stir in tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature. If desired, sprinkle with additional basil.

nutrition facts per serving: 203 cal., 12 g total fat (2 g sat. fat), 2 mg chol., 177 mg sodium, 21 g carb., 2 g fiber, 5 g pro.

tip

Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.

Creamy Broccoli Salad

prep 20 minutes · chill 2 to 24 hours · makes 12 servings

  • 1 cup mayonnaise, light mayonnaise, or salad dressing
  • ½ cup raisins
  • ¼ cup finely chopped red onion
  • 3 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 7 cups chopped broccoli florets
  • ½ cup sunflower kernels
  • 8 slices bacon, crisp-cooked, drained, and crumbled

In a large bowl combine mayonnaise, raisins, onion, sugar, and vinegar. Stir in broccoli. Cover and chill for 2 to 24 hours. Before serving, stir in sunflower kernels and bacon.

nutrition facts per serving: 247 cal., 20 g total fat (4 g sat. fat), 13 mg chol., 242 mg sodium, 13 g carb., 2 g fiber, 5 g pro.

Caesar Salad with Parmesan Croutons

start to finish 30 minutes · makes 6 servings

  • 2 tablespoons lemon juice
  • 3 oil-packed anchovy fillets
  • 3 cloves garlic
  • ¼ cup olive oil
  • 1 hard-cooked egg yolk
  • 1 teaspoon Dijon-style mustard
  • ½ teaspoon sugar
  • 1 clove garlic, halved
  • 10 cups torn romaine lettuce
  • 1 recipe Parmesan Croutons or 2 cups purchased garlic-Parmesan croutons
  • ¼ cup grated Parmesan cheese or ½ cup Parmesan cheese curls
  •   Anchovy fillets, halved lengthwise (optional)
  •   Ground black pepper

1 For dressing, in a blender combine lemon juice, 3 anchovy fillets, and 3 garlic cloves. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, cooked egg yolk, mustard, and sugar. Cover and blend until smooth. If desired, cover and chill for up to 24 hours.

2 To serve, rub the inside of a wooden salad bowl with cut sides of halved garlic clove; discard garlic clove. Add lettuce and Parmesan Croutons to bowl. Pour dressing over lettuce mixture; toss gently to coat. Sprinkle with cheese and, if desired, add additional anchovy fillets. Sprinkle each serving with pepper.

nutrition facts per serving: 261 cal., 20 g total fat (8 g sat. fat), 62 mg chol., 362 mg sodium, 15 g carb., 2 g fiber, 6 g pro.

Parmesan Croutons

Preheat oven to 300°F. Cut four ¾-inch slices Italian or French bread into 1-inch pieces (you should have about 3½ cups); set aside. In a small saucepan heat ¼ cup butter over medium heat until melted. Transfer to a large bowl. Stir in 3 tablespoons grated Parmesan cheese and 2 cloves garlic, minced. Add bread pieces, stirring to coat. Spread bread in a single layer in a shallow baking pan. Bake about 20 minutes or until bread is crisp and golden, stirring once. Cool completely. Store in an airtight container at room temperature for up to 24 hours.

Chicken Caesar Salad

Prepare as directed, except add 2 cups chopped cooked chicken with the romaine lettuce. Makes 6 main-dish servings.

nutrition facts per serving: 350 cal., 15 g total fat (9 g sat. fat), 104 mg chol., 402 mg sodium, 15 g carb., 2 g fiber, 20 g pro.

Caesar Salad with Parmesan Croutons

Caesar Salad with Parmesan Croutons

BLT Salad with Buttermilk Dressing

start to finish 30 minutes · makes 4 servings

  • 4 slices bacon
  • 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons mayonnaise or salad dressing
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon cider vinegar
  • 1 clove garlic, minced
  • ¼ cup buttermilk or sour milk✽
  •   Salt
  •   Freshly ground black pepper
  • 2 heads romaine lettuce
  •   Olive oil
  • 1 cup cherry tomatoes, halved
  • ½ cup shaved Parmesan cheese (2 ounces)

1 Preheat oven to 375°F. Arrange bacon in a shallow baking pan. Bake about 15 minutes or until crisp. Remove bacon and drain on paper towels. Crumble bacon; set aside.

2 Meanwhile, for dressing, in a small bowl whisk together crème fraîche, mayonnaise, dill, vinegar, and garlic. Whisk in buttermilk. Season to taste with salt and pepper.

3 Cut each head of lettuce in half lengthwise. Brush lettuce with oil and sprinkle with additional salt and pepper. For a charcoal or gas grill, place lettuce on the rack of a covered grill directly over medium heat. Grill about 2 minutes or until lightly charred, turning once halfway through grilling. (For a grill pan, preheat pan. Add lettuce, in batches if necessary, and cook as above.)

4 Divide lettuce, bacon, and cherry tomatoes among serving plates.✽✽ Drizzle with dressing and sprinkle with cheese.

nutrition facts per serving: 223 cal., 19 g total fat (7 g sat. fat), 32 mg chol., 516 mg sodium, 4 g carb., 1 g fiber, 9 g pro.

✽tip

To make ¼ cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¼ cup total liquid; stir. Let stand for 5 minutes before using.

✽✽tip

You can vary this salad by serving it in pita bread rounds or on grilled slices of ciabatta bread. If you like, substitute sautéed pancetta for the bacon. Or to make a Cobb salad, add avocado slices, grilled chicken, and crumbled blue cheese.

Corn Bread

prep 10 minutes · bake 35 minutes at 350°F · makes 24 servings

  •   Nonstick cooking spray
  • 2½ cups all-purpose flour
  • 2 cups cornmeal
  • ½ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs, lightly beaten
  • 2¼ cups milk
  • ½ cup butter, melted

1 Preheat oven to 350°F. Coat a 13×9×2-inch baking pan with cooking spray; set aside.

2 In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Do not overmix.

3 Pour batter into the prepared baking pan, spreading evenly. Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm.

nutrition facts per serving: 163 cal., 5 g total fat (3 g sat. fat), 38 mg chol., 203 mg sodium, 28 g carb., 1 g fiber, 3 g pro.

Old-Fashioned Yeast Biscuits

prep 40 minutes · rise 30 minutes · bake 10 minutes at 450°F · makes 18 to 26 servings

  • 1 package active dry yeast
  • ¼ cup warm water (105°F to 115°F)
  • 5 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup lard, chilled, or ½ cup shortening and ¼ cup butter, chilled
  • 2 cups buttermilk or sour milk✽
  • 3 tablespoons butter, melted

1 In a small bowl dissolve yeast in the warm water; let stand for 5 minutes. Meanwhile, grease two large baking sheets; set aside.

2 In a large bowl stir together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in lard until mixture resembles large peas. Stir in yeast mixture and buttermilk just until combined.

3 Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. (Dough will be slightly sticky.)

4 Lightly roll dough until ½ inch thick. Using a floured fork, prick dough completely through at ½-inch intervals. Cut dough with a floured 2½- to 3-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary. Place dough circles ½ inch apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

5 Preheat oven to 450°F. Bake for 10 to 12 minutes or until golden, rotating baking sheets halfway through baking. Brush generously with melted butter. Serve hot.

nutrition facts per serving: 232 cal., 11 g total fat (5 g sat. fat), 14 mg chol., 475 mg sodium, 28 g carb., 1 g fiber, 2 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Cover and chill for up to 3 days. To serve, continue as directed in Step 4. You don’t need to wait for the biscuits to rise until nearly double, but you should allow them to come to room temperature before baking.

✽tip

To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let stand for 5 minutes before using.

Multigrain Rolls

prep 45 minutes · rise 1 hour 30 minutes · bake 12 minutes at 375°F · makes 18 servings

  • 3¼ to 4 cups all-purpose flour
  • 2 packages active dry yeast
  • 1½ cups milk
  • ⅓ cup honey
  • ¼ cup butter
  • 2 teaspoons salt
  • 2 eggs
  • ⅔ cup whole wheat flour
  • ½ cup rye flour
  • ½ cup quick-cooking rolled oats
  • ⅓ cup toasted wheat germ
  • 1 tablespoon cornmeal
  •   Cornmeal or quick-cooking rolled oats
  • 1 egg, lightly beaten
  • 1 tablespoon water
  •   Sesame seeds, poppy seeds, and/or cornmeal

1 In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter is almost melted. Add butter mixture to flour mixture; add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, rye flour, ½ cup oats, wheat germ, and 1 tablespoon cornmeal. Stir in as much of the remaining all-purpose flour as you can.

2 Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1 to 1½ hours).

3 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into six portions. Cover and let rest for 10 minutes. Meanwhile, lightly grease two large baking sheets; sprinkle with additional cornmeal.

4 Divide each portion of dough into thirds. Shape each third into a ball by pulling dough and pinching underneath. Flatten and pull each ball to form a 4×2-inch oval. Place on the prepared baking sheets. Using kitchen scissors, make three slanted cuts about ¾ inch deep on both long sides of each oval, creating a feathered look. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

5 Preheat oven to 375°F. In a small bowl combine beaten egg and the water. Brush rolls with egg mixture. Sprinkle with sesame seeds, poppy seeds, and/or additional cornmeal. Bake for 12 to 15 minutes or until golden. Transfer to wire racks; cool.

nutrition facts per serving: 212 cal., 5 g total fat (2 g sat. fat), 44 mg chol., 298 mg sodium, 36 g carb., 2 g fiber, 7 g pro.

Rosemary Satin Dinner Rolls

prep 40 minutes · rise 1 hour 30 minutes · bake 12 minutes at 400°F · makes 12 servings

  • 2½ to 3 cups all-purpose flour
  • 1 package active dry yeast
  • ⅔ cup cream-style cottage cheese
  • ¼ cup water
  • ¼ cup butter
  • 2 tablespoons finely chopped onion
  • ½ teaspoon salt
  • ½ teaspoon dried rosemary, crushed
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon water

1 In a large mixing bowl stir together ¾ cup of the flour and the yeast; set aside. In a small saucepan heat and stir cottage cheese, ¼ cup water, ¼ cup butter, onion, salt, and rosemary just until warm (120°F to 130°F) and butter is almost melted. Add cottage cheese mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2 Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

3 Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two large baking sheets; set aside.

4 Shape dough into desired rolls and place on the prepared baking sheets. In a small bowl combine egg yolk and 1 tablespoon water; brush over rolls. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 400°F. Bake for 12 to 15 minutes or until golden. Serve warm.

nutrition facts per serving: 187 cal., 9 g total fat (5 g sat. fat), 57 mg chol., 201 mg sodium, 21 g carb., 1 g fiber, 5 g pro.

Make-Ahead Directions: Prepare as directed through Step 2, but do not let rise. Cover and chill for 12 to 24 hours. To serve, let dough stand at room temperature for 30 minutes. Continue as directed in Step 3.

Parker House Rolls

Roll each dough half until ¼ inch thick. Cut dough with a floured 2½-inch round cutter. Brush with ¼ cup melted butter. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along the crease. Press folded edge firmly. Place, larger section up, 2 to 3 inches apart on the prepared baking sheets. Makes 12 rolls.

Butterhorn Rolls

Roll each dough half into a 10-inch circle. Brush with ¼ cup melted butter. Cut each dough circle into eight wedges. To shape rolls, begin at wide end of each wedge and loosely roll toward the point. Place, point side down, 2 to 3 inches apart on the prepared baking sheets. Makes 16 rolls.

Rosemary Satin Dinner Rolls

Rosemary Satin Dinner Rolls

Sage and Pepper Popovers

prep 15 minutes · bake 40 minutes at 400°F · makes 6 servings

  • 1 tablespoon shortening or nonstick cooking spray
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon olive oil
  • 1 cup all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons finely snipped fresh sage or thyme or ½ teaspoon dried sage or thyme, crushed
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

1 Preheat oven to 400°F. Using ½ teaspoon shortening for each cup, grease the bottoms and sides of six popover pan cups or 6-ounce custard cups. (Or lightly coat with cooking spray.) If using custard cups, place cups in a 15×10×1-inch baking pan; set aside.

2 In a medium bowl combine eggs, milk, and oil. Stir in flour until smooth. Stir in cheese, sage, salt, and pepper.

3 Fill the prepared cups half full with batter. Bake about 40 minutes or until very firm.

4 Immediately after removing from oven, prick each popover with a fork to let steam escape. Turn off oven. For crisper popovers, return to oven for 5 to 10 minutes or until popovers reach desired crispness. Remove popovers from cups. Serve immediately.

nutrition facts per serving: 153 cal., 7 g total fat (2 g sat. fat), 74 mg chol., 237 mg sodium, 17 g carb., 1 g fiber, 5 g pro.

Oatmeal Batter Bread

prep 20 minutes · rise 45 minutes · bake 40 minutes at 350°F · makes 12 servings

  • 1 cup warm milk (105°F to 115°F)
  • ¼ cup honey or packed brown sugar
  • 1 package active dry yeast
  • 1¼ cups all-purpose flour
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • ¼ cup whole wheat flour
  • ½ cup rolled oats

1 In a large mixing bowl combine milk, honey, and yeast, stirring until yeast is dissolved. Let stand for 5 minutes. Meanwhile, grease an 8×4×2-inch loaf pan; set aside.

2 Add all-purpose flour, egg, oil, and salt to yeast mixture. Beat with an electric mixer on low speed until combined, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and oats until combined. Transfer batter to the prepared loaf pan, spreading evenly. Cover and let rise in a warm place until double in size (about 45 minutes).

3 Preheat oven to 350°F. Bake about 40 minutes or until bread sounds hollow when lightly tapped. If necessary to prevent overbrowning, cover loosely with foil for the last 10 to 15 minutes of baking. Immediately remove bread from pan. Cool on a wire rack.

nutrition facts per serving: 166 cal., 3 g total fat (1 g sat. fat), 19 mg chol., 113 mg sodium, 31 g carb., 2 g fiber, 5 g pro.