Side Dishes

Armenian Eggplant

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in July 2007.

2 green peppers (chopped)
¼ cup olive oil
1 (16 oz.) can Spanish style tomato sauce or 1 can stewed
tomatoes
1 clove garlic
1 large onion, chopped
2 medium eggplants (peeled and diced into 1” squares)
1 hot pepper (chopped)
Pinch of basil
Parmesan cheese (the amount you want)

Rub skillet or large pot with a cut clove of garlic. Heat olive oil in pan; stir in eggplant, peppers, and onion, and brown lightly. Add tomato sauce, hot pepper, Parmesan and basil. Cook on stove until eggplant is cooked. May be used as a vegetable side dish OR add Italian bread crumbs to thicken and use as a dip for crackers OR add browned hamburger and serve as a main dish over spaghetti.


Creole Carrots

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in May 2005.

  • 2 (14 oz) cans of sliced carrots, or 3 cups fresh carrots, cooked and sliced
  • 3 Tablespoons butter or margarine
  • 3 Tablespoons Creole mustard (amount can be adjusted to taste)

Simmer butter until melted. Add drained carrots. Add Creole mustard, mixing well. Cover and simmer for 20-25 minutes, or put in a 300 degree oven to heat. Serves 6.


Seafood Cornbread Dressing

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in December 2007.

2 boxes Jiffy Corn Bread, or you can make a large skillet of your own cornbread
2 stems of celery, chopped
1 small bell pepper, chopped
half a bunch of green onions, chopped
1 can chicken broth
1 pound crawfish tails ( or crab, or both)
1 pound shrimp peeled and deveined (or use canned shrimp)
1 cup butter
1 can cream of shrimp soup
Garlic powder, salt, black pepper, and Tony Chachere’s to taste

Prepare cornbread. When done, crumble and set aside. Preheat oven to 350 degrees. Melt butter in skillet and add chopped celery, bell pepper, and onions, saute until wilted. Add soup, broth, shrimp and crawfish and/or crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, taste and adjust until you like it.
In a large greased baking pan, put the crumbled cornbread. Add the seafood mixture a little at a time and mix, until all mixed together. You may have to add a little more broth if the mixture isn’t moist enough. Don’t add a lot at a time, you don’t want it to be runny. Bake at 350 degrees for 30-45 minutes, or until golden brown.
Easy and slap ya’ Mama good!


Squash and Carrot Casserole

For many years library staff members have been contributing recipes to their staff newsletter. The following recipe appeared in February 2009.

6lbs squash
4 shredded carrots
2 onions, chopped
1 can cream of chicken soup
1/2 cup half and half
1 cup sour cream
1 1/2 tsp salt
1 tsp pepper
1 ½ cup Cabot extra sharp white cheddar
1/2 cup sharp cheese
1 cup Italian bread crumbs (progresso)



Mom’s Black-Eyed Pea Salad

2 cans black-eyed peas, drained and rinsed
1 medium onion, minced
4 tablespoons fresh lemon juice
½ cup extra virgin olive oil
¼ cup fresh parsley
Salt
Cracked black pepper

Combine peas, onion, and parsley in a medium size bowl. Place olive oil and lemon juice in a screw top jar and shake vigorously, until mixture appears cloudy. Pour over pea mixture and toss. Season with salt and cracked black pepper to taste.–The storm gourmet (641.612 N693s)


Favorite Broccoli Salad

1 bunch broccoli, separated into florets
2 head cauliflower, separated into florets
8 bacon strips, cooked and crumbled
1/3 cup chopped onion
1 cup chopped seeded tomatoes
2 hard-cooked eggs, sliced
1 cup mayonnaise
1/3 cup sugar
2 tablespoons cider vinegar

In a large salad bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss.–Grandma’s favorites (641.597 G754.5g)


Mexican Cornbread#2

2 eggs
1 cup buttermilk or sour cream
1/2 cup Wesson oil
1 can (17 oz) cream style corn
1 and ½ cups yellow cornmeal
1 cup flour
4 teaspoons baking powder
2 teaspoons salt
2 to 5 jalapeno peppers, chopped, seeds removed
1/2 cup finely chopped bell pepper
1/2 cup finely chopped green onion
1 to 1 ½ cups grated sharp Cheddar cheese
Beat eggs, add buttermilk or sour cream, add can of corn and then add oil. Combine dry ingredients and sift into mixture. Add other ingredients. Pour into greased 9”x9”x2” pan and bake 40 to 50 minutes in preheated 400 degree oven. Cool.–Turnip greens in the bathtub (LA 641.5 H319t)
*recipe calls for yellow corn meal; I use white or half and half


Strawberry Bread

Preheat oven to 350 degrees.
Grease 2 miniature loaf pans (3 ½” x 7”)
3/4 cup tapioca flour
1 ¼ cup brown rice flour
1 cup corn starch
1/2 cup sugar
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup powdered strawberry gelatin
1 teaspoon salt
1/2 cup pureed strawberries
1 stick melted butter
1 teaspoon vanilla
½ cup milk
3 eggs, slightly beaten

Sift dry ingredients into large bowl. Mix well with wire whisk and set aside. Add pureed strawberries to the dry ingredients. Add the rest of the ingredients. Mix well with a spoon. Pour equal amounts of the batter into the bread pans. Bake in the 350 degree oven for about 35 – 40 minutes. Test for doneness.–Cajun and Southern Gluten-Free Delights (641.563 B474c)


Betty’s Cabbage Medley

1 cup sliced carrots, ¼ inch rounds
1 cup thinly sliced onion
1 cup diced celery
1 small head cabbage, cut in chunks (about 6 cups)
1 tablespoon sugar
2 cups warm water
1/4 cup corn oil

In a large heavy saucepan with a tight-fitting lid, arrange the vegetables in layers in the following order: Spread the carrots on the bottom of the pan, then top with the onions, celery, and cabbage. Sprinkle the sugar on top, and then pour in the warm water and oil. Cover the pan tightly and cook over high heat for 10 minutes, or until the vegetables are done but still crunchy. Remove the lid, stir the vegetables, then replace the lid and let the vegetables stand for 20 minutes, or until you are ready to serve.
–Home Cooking with Trisha Yearwood (641.597 Y39h)


Risotto with Lentils

1/2 cup dried lentils
3/4 cup Arborio rice
4 cups water
1 teaspoon salt, plus more to taste
2 tablespoons unsalted butter
1/2 of a yellow onion, chopped
Freshly ground black pepper, to taste
1 tablespoon good, fruity olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley, for garnish

Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with the water and one teaspoon salt.
In a sauté pan, heat the butter and sauté the onion over medium-high heat until the onion is golden brown, about 10 minutes
Add the onion to the lentils and rice. Cover and cook on high for about two hours, or until both the lentils and the rice are tender. Add additional salt, if necessary, and pepper to taste.
Top each serving with a drizzle of olive oil and a generous sprinkling of the Parmesan cheese and the parsley.–Gourmet Vegetarian Slow Cooker (641.5636 A435g)


Baptist Beans

(best when made a day ahead and reheated)

Cook green beans as usual (with plenty of bacon grease or salt pork **). My aunt always used canned beans and this recipe will work for 2 cans. Of course, you can use fresh or frozen…

Drain the beans when done.

While your beans are cooking, make the sauce:

2 tablespoons butter
2 tablespoons Italian salad dressing (Kraft Zesty Italian was the household favorite)
1 1/2 teaspoons Worcestershire sauce
1 teaspoons mustard
black pepper to taste

Place all the ingredients in a small sauce pan over medium heat and stir the mixture until the butter melts.
Pour over drained beans.
Let cool and refrigerate overnight if you have time.
Reheat to serve.
The sauce is also good on broccoli and asparagus.

** Please note: if you’re health conscious and don’t want to use bacon grease or pork to flavor the beans, you could add some bacon bits when you serve — the pork flavor is an integral part of the overall taste.

–shared by Emilie Smart, Reference & Computer Services Coordinator:
My family is from North Louisiana so I didn’t grow up eating gumbo and jambalaya — I grew up eating chicken & dumplings & purple hull peas. Sunday dinner was often pork chops, sliced tomatoes & cucumbers, and green beans. My aunt had a great green bean recipe that was always a big hit at church suppers, so much so that we called it “Baptist Beans.” It’s not your typical mess of North Louisiana green beans — it’s special. And it’s so flavorful, even the jaded palates of South Louisiana Baptists deemed it delicious.


Sweet Potato Biscuits

1 cup mashed baked sweet potato (about 2 medium)
2/3 cup whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 ¼ cups unbleached all-purpose flour
3 ½ teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt

Preheat the oven to 450 degrees. Grease a baking sheet and set aside. In a medium bowl, mix the sweet potato, milk, and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until a deep golden orange tinged with brown. Serve warm or let cool on a wire rack.–Screen Doors and Sweet Tea (641.597 F686.7s)


Garden Butter Beans

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 tablespoon chopped celery
1/4 cup seeded and chopped green bell peppers
1/4 seeded and chopped red bell peppers (skip and just use green if you don’t have a red pepper)
1/4 cup seeded and chopped fresh tomatoes (I don’t always do this, skip if you want to)
1 pound baby limas, fresh or frozen
1 garlic clove, peeled
1 ½ cups water
1 teaspoon salt
2 teaspoons sugar
1/4 teaspoon Tabasco brand pepper sauce (or what’s to your taste)
1/4 teaspoon freshly ground black pepper

1 large egg yolk and 1 teaspoon all-purpose flour (I skip this and mash a few beans for thickener)

Heat the oil in a medium-size saucepan over medium heat. Add the onions and celery, and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the bell peppers and cook, stirring occasionally, for about 5 minutes. Add the tomatoes, limas, and garlic, cover, and cook for 30 minutes, stirring occasionally.
Add the water, cover, and simmer, stirring occasionally, for 30 minutes.
(Garlic clove should be tender by now so just mash it against the side of the pot and stir in.)
Add the salt, sugar, Tabasco, and black pepper, and stir to mix. Cover and simmer for 10 minutes.
(If using the egg yolk:)
Take the egg yolk, and with the tips of your fingers, grab the white nodule that is located around it, slip the pocket off, and let the yolk fall into a small bowl. Beat the yolk, then add the flour and beat again to blend. Add 1 tablespoon of liquid from the bean pot and whisk to blend. Slowly add the mixture to the pot and stir. Cook for 1 minute, then remove from heat and serve.
–Eula Mae’s Cajun Kitchen (LA 641.597 D695e)


Elizabeth’s Baked Hush Puppies

1 cup yellow cornmeal
1/2 cup all purpose flour
1 ½ teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 egg whites, beaten
1/2 cup skim milk
2 tablespoons vegetable oil
1/2 cup finely chopped green onions
1 teaspoon finely chopped fresh jalapeno chilies, or more to taste

Cocktail sauce for serving (optional)

Preheat the oven to 425 degrees. Coat mini-muffin tins with nonstick cooking spray (you need 24 muffin wells). In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, garlic powder, and cayenne pepper. Stir well. In a medium-size bowl, combine the egg whites, milk, and vegetable oil. Stir well. Add the egg mixture to the cornmeal mixture and combine until just blended. Stir in the green onions and jalapenos. Spoon about one tablespoon of batter into each muffin well. Bake until the hush puppies are golden brown, 15 to 20 minutes. Let cool, the pop them out of the wells.
*You can bake these one day ahead and reheat them at the tailgate, wrapped in aluminum foil and placed on a corner of the grill.–Fan fare (641.578 M825f)

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