Category Archives: Continental Side Dish

CARROT-CUKE RELISH

CARROT-CUKE RELISH
4 to 6 unpeeled cucumbers, coarsely ground (3 1/2 cups)
6 med. carrots, coarsely ground (1 1/2 cups)
2 med. onions, coarsely ground (1 cup)
2 tbsp. salt
2 c. sugar
1 1/2 c. vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed

Combine ground vegetables and salt.  Let stand 3  hours; drain.  In 8 to 10-quart kettle or Dutch oven combine sugar, vinegar, celery seed and mustard seed; bring to boiling.

Add vegetables.  Bring to boiling; reduce heat and simmer 20 minutes.  Ladle mixture into hot jars, leaving 1/2-inch headspace. Adjust lids.
Process in boiling water bath for 15 minutes.  Makes 5 half-pints.

BAKED SMOKED CHEDDAR CHEESE DIP

BAKED SMOKED CHEDDAR CHEESE DIP

1 (10-inch) round loaf of Italian or
sourdough bread, hollowed out
1 can artichokes, chopped
1 cup or more smoked cheddar, grated
1 & 1/2 teaspoons minced garlic
1 cup light mayonnaise
1 cup Monterey Jack cheese, shredded
1 small onion, grated, chopped or shredded
1 cup Parmesan cheese, grated

Tear soft bread into pieces and save lid.
Mix all remaining ingredients and place mixture into bread bowl. Replace the lid
and bake about 1 hour and 15 minutes at 350 degrees, or until bubbly.
Serve dip with bread pieces.

Note:
Cover bread with foil tent to avoid burning.

Del.icio.us : ,

PORK-LIMA BEAN CASSEROLE

PORK-LIMA BEAN CASSEROLE

~Sent in by Larry Holmes, Ontario, Canada

2 cups large dried lima beans, soaked
overnight in water
½ pound salt pork, cut at 1/4 -inch
intervals almost to rind
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 ½ tablespoons chili powder
1 can tomato soup
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
½ cup dark-brown sugar
¼ cup vinegar
salt to taste
1 ½ pounds cooked pork, trimmed
of fat

Preheat oven to 350° F. Bring the water to boil in a large pot. Add
the lima beans and keep the water boiling, reduce the heat and add the
salt pork. Simmer for 1 ½ hours, or until the lima beans are tender.
Drain and reserve the liquid and salt pork. Heat the oil in a sauté pan
and add the onion.; cook, stirring often until soft, then add the garlic,
and sauté another minute. Stir in the chili powder, tomato soup, 1 cup
liquid from beans, Worcestershire sauce, mustard, sugar, vinegar and salt.
Heat sauce until it bubbles. Cut the pork into large pieces, add to the sauce,
and cook a minute. Remove from heat. Fill a casserole with a layer of lima
beans, sauce, another layer of lima beans, sauce and place the salt pork on
top. Bake covered for 45 minutes. Uncover and bake 30 minutes more.

Serves 6

SCALLOPED CORN AND TOMATOES

SCALLOPED CORN AND TOMATOES

~Sent in by Larry Holmes, Ontario, Canada

2 cans (14 ½ ounces each) tomatoes,
drained and chopped
1 can (15 ¼ ounces) whole kernel corn,
drained
1 can (14 ¼ ounces) creamed corn
2 slightly beaten eggs
¼ cup all-purpose flour
2 teaspoons sugar
½ to 1 teaspoon pepper
1 medium onion, finely chopped
½ teaspoon garlic powder
1/3 cup butter
4 cups soft bread crumbs
½ cup grated Parmesan cheese

In a 2-quart casserole stir together tomatoes, kernel corn,
cream-style corn, eggs, flour, sugar and pepper.

For topping, in a small saucepan cook onion and garlic
powder in hot butter till tender but not brown. Remove
from heat; stir in crumbs and Parmesan. Sprinkle atop
corn mixture. Bake, uncovered, in a 350° F oven about
1 hour or until brown and set.

Makes 12 side-dish servings.