Accompaniments
These veggies, salads, breads, and cookies anxiously await to round out a meal.
Editor’s Favorite
Green Beans with Caramelized Onion
1 pound fresh green beans
2 medium-size sweet onions, halved and thinly sliced
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 to 2 teaspoons balsamic vinegar (optional)
• Cook green beans in boiling water to cover 15 minutes; drain. Chill overnight, if desired.
• Cook onion in a nonstick skillet over medium-high heat 8 to 10 minutes. (Do not stir.) Cook, stirring often, 5 to 10 minutes or until golden brown. Reduce heat to medium; stir in butter and brown sugar. Add green beans; cook 5 minutes or until thoroughly heated. Toss with vinegar, if desired. Makes 4 servings.
Buttery goodness gets a touch of sweetness from brown sugar.
Make Ahead
Buttery Broccoli Medley
1 pound fresh broccoli
1 head fresh cauliflower, broken into florets
⅓ cup butter or margarine
1 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons Dijon mustard
¼ to ½ teaspoon salt
½ teaspoon freshly ground black pepper
3 green onions, chopped
• Cut broccoli into florets; reserve stems for another use.
• Arrange broccoli and cauliflower florets in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender.
• Melt butter in a Dutch oven over medium-high heat; add bell pepper and garlic, and sauté 3 to 5 minutes or until tender. Stir in broccoli, cauliflower, mustard, salt, and pepper; sprinkle with onions. Makes 6 to 8 servings.
Prep: 30 minutes
Cook: 15 minutes
Make-Ahead Tip
Spoon broccoli mixture into a greased 11- x 7-inch baking dish (do not sprinkle with onions); cover and chill. Bake, covered, at 350° for 20 minutes or until heated. Sprinkle with onions before serving.
Quick Menu
• Mashed potatoes
15 Minutes or Less to Prep • Comfort Food
Scalloped Cabbage
2 cups crushed cornflakes cereal
¼ cup butter or margarine, melted
1 (10-ounce) package finely shredded angel hair cabbage
1 large sweet onion, halved and thinly sliced
½ cup milk
½ cup mayonnaise
1 (10¾-ounce) can cream of celery soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese
• Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch baking dish. Top with cabbage and onion.
• Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with cheese and remaining cereal mixture.
• Bake, covered, at 350° for 1 hour. Makes 6 to 8 servings.
Prep: 10 minutes
Cook: 1 hour
Lighten Up
Use light butter, fat-free milk, light mayonnaise, reduced-fat soup, and reduced-fat cheese.
Quick Menu
• Corned beef
15 Minutes or Less to Prep • Company’s Coming
Braised Red Cabbage and Pears
2 pears, peeled and coarsely chopped
2 tablespoons bacon drippings or vegetable oil
2 cups apple juice
½ head red cabbage, chopped
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon pepper
1 tablespoon butter or margarine
• Cook pears in bacon drippings in a medium skillet over medium heat 3 minutes or until lightly browned. Add apple juice and next 4 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes. Stir in butter until melted. Makes 4 servings.
Prep: 15 minutes
Cook: 23 minutes
Quick Menu
• Slow-Roasted Rosemary-and-Garlic Chicken
• Steamed carrots
Surprise guests with the unexpected combination of cabbage and fruit.
Southern Classic
Collards with Apples
2 pounds fresh collard greens, cut into 1-inch pieces
2 garlic cloves, minced
3 green onions, chopped
1 tablespoon olive oil
1 cooking apple, diced
½ cup dry white wine
1 teaspoon sugar
1 teaspoon Greek seasoning
½ teaspoon salt
¼ teaspoon pepper
• Cook collard greens in boiling water to cover in a Dutch oven 30 minutes; drain.
• Sauté garlic and green onions in hot oil in a Dutch oven over medium-high heat until tender; add collards, apple, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 15 minutes or until apple is tender. Makes 6 servings.
Greek seasoning puts a new twist on these Southern greens.
15 Minutes or Less to Prep • Southern Classic
Deep-Fried Okra
1 pound fresh okra or 2 (10-ounce) packages frozen sliced okra, thawed
Vegetable oil
1 cup all-purpose flour
1 cup cracker meal or white cornmeal
1½ teaspoons salt, divided
½ teaspoon pepper
1 egg
1 cup buttermilk
• Wash okra; drain. Cut off tips and stem ends; cut okra crosswise into ½-inch slices.
• Pour oil to depth of 2 inches into a Dutch oven; heat to 375°.
• Combine flour, cracker meal, 1 teaspoon salt, and pepper in a shallow dish.
• Combine egg, buttermilk, and remaining ½ teaspoon salt in a dish, mixing well.
• Add one-third of okra to egg mixture; remove okra with a slotted spoon, and place in flour mixture, stirring gently to coat okra.
• Fry okra, in batches, in hot oil in Dutch oven until golden (about 3 minutes). Drain well on paper towels. Serve immediately. Makes 4 servings.
Prep: 15 minutes
Cook: 9 minutes
Dual Slow-Cooker Menu
• Cornbread
Editor’s Favorite
Okra Creole
3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14½-ounce) can diced tomatoes
1 cup frozen onion seasoning blend
1 cup frozen whole kernel corn
½ cup water
1 teaspoon Creole seasoning
¼ teaspoon pepper
• Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
• Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Makes 4 servings.
This Southern favorite gets a kick from Creole seasoning.
Southern Classic
Roasted Garlic-Parmesan Mashed Potatoes
2 garlic bulbs
Olive oil (optional)
3 pounds potatoes, peeled and quartered
2 teaspoons salt, divided
¼ cup whipping cream
¼ cup shredded Parmesan cheese
3 tablespoons butter or margarine, softened
⅓ cup chopped fresh parsley
½ teaspoon pepper
Garnish: chopped fresh thyme
• Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal.
• Bake at 425° for 30 minutes; cool to touch. Squeeze pulp from garlic cloves, and set pulp aside. Discard garlic bulb.
• Meanwhile, bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20 to 25 minutes or until potato is tender. Drain.
• Mash potato, or press through a ricer. Stir in garlic, remaining 1 teaspoon salt, whipping cream, and next 4 ingredients. Garnish, if desired. Makes 6 servings.
Prep: 20 minutes
Cook: 30 minutes
Quick Menu
The aroma of roasted garlic beckons the whole family to the dinner table.
Company’s Coming
New Potatoes with Lemon-Butter Sauce
3 pounds small new potatoes
½ cup butter or margarine
¼ cup olive oil
3 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon grated lemon rind
6 tablespoons lemon juice
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
• Peel a 1-inch strip around the middle of each potato, leaving peel on each end.
• Cook potatoes in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Place in a large bowl.
• Bring butter and remaining 8 ingredients to a boil in a saucepan over medium heat. Remove from heat. Drizzle over potatoes, tossing to coat. Makes 8 servings.
Prep: 20 minutes
Cook: 25 minutes
Quick Menu
• Country Pork and Corn on the Cob
• Steamed green beans
The subtle, fresh flavors of chives, parsley, and lemon complement almost any vegetable.
15 Minutes or Less to Prep • Company’s Coming
Roasted Root Vegetables
1 (1-pound) bag parsnips
6 large turnips
2 large sweet potatoes
1 large rutabaga
6 large beets
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 tablespoons butter or margarine, melted
• Peel first 5 ingredients, and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray.
• Arrange parsnip, turnip, sweet potato, and rutabaga on a baking sheet.
• Lightly coat vegetables with cooking spray, and sprinkle with ¾ teaspoon salt and ¾ teaspoon pepper.
• Arrange beets on remaining baking sheet; lightly coat beets with cooking spray, and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
• Bake vegetables at 450°, stirring occasionally, 35 minutes or until tender. (Pans may need to be rearranged after 20 to 25 minutes to ensure even cooking.)
• Toss vegetables with melted butter. Make 8 servings.
Prep: 15 minutes
Cook: 35 minutes
Cooking Tip
We cooked the beets separately to keep them from turning the other vegetables pink.
Quick Menu
• Honey-glazed ham
High heat caramelizes these earthy vegetables to add color and enhance flavor.
15 Minutes or Less to Prep • Southern Classic
Stackable Grits
½ large Vidalia onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 (14-ounce) can chicken broth
1 cup half-and-half
1 cup quick-cooking grits, uncooked
1½ teaspoons salt
½ cup (2 ounces) shredded Cheddar cheese
⅛ teaspoon ground red pepper
⅛ teaspoon ground nutmeg
• Sauté diced onion and minced garlic in hot oil in a 3-quart saucepan over medium-high heat until tender. Add broth and half-and-half; bring to a boil. Gradually stir in grits and salt. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened.
• Add cheese, red pepper, and nutmeg; stir until cheese melts. Pour grits into a lightly greased 11- x 7-inch baking dish; cover and chill at least 8 hours.
• Invert grits onto a flat surface; cut into 12 wedges. Spray top and bottom of each wedge with cooking spray; arrange wedges on a baking sheet.
• Broil wedges 6 inches from heat 2 minutes on each side or until golden. Makes 6 servings.
Prep: 10 minutes
Cook: 19 minutes
Other: 8 hours
Make-Ahead Tip
Make this dish the day before, and then slice it and broil it 4 minutes before serving alongside your entrée.
Quick Menu
• Pork Roast with Three-Mushroom Ragout
• Steamed broccoli
A Southern standby gets a new look in this impressive dish that’s mostly made ahead.
15 Minutes or Less to Prep • Company’s Coming
Tomato-Pasta Salad
5 large tomatoes, diced
½ cup chopped fresh basil
3 garlic cloves, minced
1 (4½-ounce) can chopped black olives
½ teaspoon salt
½ teaspoon ground black pepper
16 ounces penne, cooked
⅓ cup olive oil
1 tablespoon red bell pepper flakes
1 teaspoon minced fresh mint
8 ounces mozzarella cheese, cubed
• Combine first 6 ingredients in a large bowl; top with penne.
• Combine oil, red bell pepper flakes, and mint in a 1-cup glass measuring cup; microwave at HIGH 1 minute. Pour over pasta; add cheese cubes, and toss gently. Serve immediately, or cover and chill. Makes 6 to 8 servings.
Juicy, fresh tomatoes celebrate summer with basil and mint.
15 Minutes or Less to Prep • Southern Classic
Horseradish Potato Salad
4 large baking potatoes
½ cup mayonnaise
½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
½ teaspoon salt
½ teaspoon freshly ground pepper
4 hard-cooked eggs, chopped
3 bacon slices, cooked and crumbled
2 green onions, sliced
• Peel potatoes, and cut into 1-inch cubes. Cook in boiling salted water to cover 12 minutes or until tender. (Do not overcook.) Drain and cool.
• Stir together mayonnaise and next 5 ingredients in a large bowl. Add cubed potato, egg, bacon, and green onions; toss gently. Cover and chill at least 1 hour. Makes 6 servings.
Prep: 15 minutes
Cook: 12 minutes
Other: 1 hour
Dual Slow-Cooker Menu
Horseradish contributes pleasant heat to your barbecue feast.
15 Minutes or Less to Prep
Greens and Vinaigrette
1 garlic clove, minced
1 teaspoon sugar
⅛ teaspoon dry mustard
⅛ teaspoon salt
3 to 4 tablespoons lemon juice
¼ cup olive oil
¼ cup vegetable oil
1 (16-ounce) package gourmet salad greens
• Process first 5 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high, and add oils in a slow, steady stream. Drizzle over greens. Makes 4 to 6 servings.
Make this simple salad a staple for weeknight meals.
15 Minutes or Less to Prep • Company’s Coming
Tangy Spinach Salad
6 bacon slices
3 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 (10-ounce) package fresh spinach, torn
1 (8-ounce) package sliced fresh mushrooms
• Cook bacon in a large skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
• Add lemon juice, brown sugar, and mustard to drippings in skillet; cook over low heat, stirring constantly, 1 minute.
• Toss together spinach, mushrooms, and lemon juice mixture in a serving bowl. Sprinkle with bacon. Makes 4 servings.
Prep: 15 minutes
Cook: 7 minutes
Quick Menu
• Cornish Hens with Orange-Cranberry Sauce
• Bakery croissants
Warm, lemony dressing lightly wilts spinach for a fancy salad.
15 Minutes or Less to Prep • 5 Ingredients or Less
Cucumber Salad with Roasted Pepper Dressing
8 cups gourmet salad greens
2 cucumbers, diced
1 small red onion, sliced
Roasted Pepper Dressing
• Combine salad greens, cucumber, and onion; serve with Roasted Pepper Dressing. Makes 8 servings.
Roasted Pepper Dressing
1 (7-ounce) jar roasted red bell peppers, drained
2 large garlic cloves, halved
1 (8-ounce) container plain nonfat yogurt
1 teaspoon salt
• Pulse all ingredients in a blender 5 to 6 times or until smooth. Makes about 2 cups.
Make a double batch of this creamy dressing to use as a vegetable dip.
Company’s Coming
Broccoli Salad
4 cups chopped fresh broccoli
1 medium-size red onion, chopped
¼ cup chopped fresh dill
2 tablespoons capers, drained *
Dressing
¼ cup chopped pecans, toasted (optional) *
• Toss together first 5 ingredients. Cover and chill 30 minutes. Sprinkle with pecans before serving, if desired. Makes about 5 cups.
* Substitute 2 tablespoons chopped green olives for capers, if desired; substitute ¼ cup pine nuts, toasted, for pecans, if desired.
Dressing
⅓ cup balsamic vinegar
¼ cup olive oil
1 garlic clove
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon pepper
• Whisk together all ingredients. Makes ⅔ cup.
15 Minutes or Less to Prep • Editor’s Favorite
Cherry Tomato-Caper Salad
1 tablespoon drained small capers
1 tablespoon balsamic vinegar
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
8 large cherry tomatoes, halved
3 fresh basil leaves, shredded
Bibb lettuce leaves
Garnish: fresh basil leaves
• Stir together first 5 ingredients. Drizzle over tomatoes, tossing to coat. Let stand at least 15 minutes or up to 1 hour. Sprinkle with basil. Serve over lettuce. Garnish, if desired. Makes 2 servings.
Prep: 15 minutes
Other: 15 minutes
Caper Tip
Capers taste very salty,soa few go a long way.Reduce sodium by rinsingcapers well and omittingsalt called for in the recipe,if you’d like.
Dual Slow-Cooker Menu
This recipe yields two servings with no leftovers. Since the dish is pretty enough for company, double or triple the recipe for guests.
Editor’s Favorite
Crunchy Romaine Toss
1 (3-ounce) package ramen noodle soup mix
¼ cup unsalted butter, cut into pieces
1 cup chopped walnuts
½ cup extra-virgin olive oil
¼ cup honey
⅓ cup white wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
1 pound fresh broccoli, coarsely chopped
1 head romaine lettuce, torn into pieces
4 green onions, chopped
• Remove flavor packet from soup mix, and reserve for another use. Break noodles into ½-inch pieces.
• Melt butter in a jelly-roll pan in a 350° oven. Add noodles and walnuts; bake, stirring occasionally, 10 minutes or until lightly browned.
• Whisk together olive oil and next 4 ingredients in a large bowl. Add walnut mixture, broccoli, lettuce, and green onions, tossing to coat. Serve immediately. Makes 6 servings.
Prep: 20 minutes
Cook: 12 minutes
Make-Ahead Tip
Assemble this salad quickly by toasting the noodles and walnuts beforehand and storing them in a zip-top bag until ready for use.
Quick Menu
Think of the toasted noodles and walnuts in this dish as upscale croutons.
15 Minutes or Less to Prep
Black Bean Salad
Serve this hearty fresh salad as a side dish with slow-cooker sandwiches or roasts when you want a change from the usual potato salad and slaw.
3 ears fresh corn
3 to 4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground pepper
2 (15-ounce) cans black beans, rinsed and drained
2 large tomatoes, seeded and chopped
3 jalapeño peppers, seeded and chopped
1 small red onion, chopped
1 avocado, peeled, seeded, and chopped
¼ cup chopped fresh cilantro
• Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob.
• Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours. Makes 6 to 8 servings.
A salad-lover’s dream—vibrant colors, fresh flavors, and healthy ingredients.
15 Minutes or Less to Prep • Southern Classic
Buttermilk Cornbread
⅓ cup butter
2 cups self-rising white cornmeal mix (we tested with White Lily Self-Rising White Cornmeal Mix)
¾ cup all-purpose flour
1 tablespoon sugar
2¼ cups buttermilk
2 large eggs
• Place butter in a 10-inch cast-iron skillet, and heat in a 425° oven 5 minutes or until melted.
• Combine cornmeal mix, flour, and sugar in a large bowl.
• Stir together buttermilk and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.
• Bake at 425° for 25 to 30 minutes or until golden. Cut into wedges. Makes 6 servings.
Prep: 10 minutes
Cook: 30 minutes
Made-Ahead Tip
You can freeze this cornbread in a zip-top freezer bag up to 1 month. Thaw it in the refrigerator.
Quick Menu
You’ll get rave reviews when you serve this cornbread, with its golden crust and tender crumb.
15 Minutes or Less to Prep • Comfort Food
Whole Wheat Nut Bread
Don’t be surprised by the heavy weight of this bread when you remove it from the pan. Even though the batter contains no egg or oil, it still produces a moist and tender loaf.
2 cups whole wheat flour
1 cup all-purpose flour
1 cup chopped pecans, toasted
½ cup sugar
1 teaspoon salt
1 teaspoon baking soda
1½ cups milk
½ cup molasses
• Combine first 5 ingredients in a large bowl; make a well in center of mixture.
• Dissolve baking soda in milk; stir in molasses. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into a greased and floured 9- x 5-inch loafpan.
• Bake at 325° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack. Makes 1 (9-inch) loaf.
This hearty bread is just as good toasted the next day for breakfast.
15 Minutes or Less to Prep • Kids Love It!
Cranberry-Orange Muffins
2 cups self-rising flour
1 cup sweetened dried cranberries
½ cup sugar
1 tablespoon grated orange rind
⅔ cup milk
¼ cup vegetable oil
2 large eggs
• Combine first 4 ingredients in a large bowl; make a well in center of mixture.
• Whisk together milk, oil, and eggs until well blended. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon mixture into lightly greased muffin pans, filling two-thirds full.
• Bake at 400° for 18 to 20 minutes or until golden. Makes 10 muffins.
Leftover muffins are great for breakfast or a snack—but don’t count on these lasting very long.
15 Minutes or Less to Prep • Big Batch
Chocolate Chip Cookies
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
½ teaspoon vanilla extract
2½ cups uncooked regular oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups (12-ounce package) semisweet chocolate morsels
3 (1.55-ounce) milk chocolate candy bars, coarsely chopped
1½ cups chopped pecans
• Beat butter at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs and vanilla, beating until blended.
• Process oats in a blender or food processor until finely ground. Combine oats, flour, and next 3 ingredients. Add to butter mixture, beating well.
• Stir in chocolate morsels, chopped candy bars, and pecans. Shape into 1½-inch balls, and place on ungreased baking sheets.
• Bake at 375° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Makes 7 dozen.
Prep: 10 minutes
Cook: 10 minutes per batch
Portioning Tip
Get perfect-sized cookies every time with no mess: Use a small ice cream scoop for shaping the dough into 1½-inch balls.
Quick Menu
• Open-Faced Meatball Sandwiches
• Milk
15 Minutes or Less to Prep • Kids Love It!
Raisin-Oatmeal Cookies
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 cups self-rising flour
2 teaspoons ground cinnamon
3 cups uncooked regular oats
1 cup raisins
1 cup chopped pecans
• Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs, beating until blended. Gradually add flour and cinnamon, beating at low speed until blended. Stir in oats, raisins, and pecans. Cover and chill dough 8 hours.
• Divide dough into 2 equal portions. Roll each portion into a 12-inch log. Cut each log into 1-inch-thick slices. Place slices on ungreased baking sheets.
• Bake at 400° for 12 minutes or until golden brown. Remove to wire racks to cool. Makes 2 dozen.
Prep: 10 minutes
Cook: 12 minutes per batch
Other: 8 hours
Quick Menu
• Baked potatoes
• Corn on the cob
Big, chunky cookies pack a healthy punch with 3 cups of oatmeal.