RecipeFeed.Com - Side Dish Recipes

Parchment-Wrapped Potato Parcels

RecipeFeed.com — 2008-08-20T05:10:14+01:00

6 oz Lean cooked ham
-- (thinly sliced) 2/3 lb (2 medium) potatoes
-- cut into 1/8-inch slices 1 sm Zucchini
-- cut into 1/4-inch slices 1 sm Crookneck squash
-- cut into 1/4-inch slices 1 sm Red bell pepper
-- cut into 1-inch squares 2 tb Lemon juice
1 ts Dried basil
1/4 ts Red pepper flakes
Salt and pepper; to taste Cut two 15-inch squares kitchen parchment. For each packet: Place half the ham on center of parchment square. Top ham with half the potato slices, overlapping, then top with half the remaining vegetables. Sprinkle with half the remaining ingredients. Fold two sides of the parchment over the ham and vegetables in letter fashion. Grasp the two shorter open ends and pull up to meet. Fold down the open ends twice to seal. Repeat for second packet. Place in single layer in shallow microwave-safe dish. Microwave on HIGH 7 minutes. Rotate packets half turn; microwave on HIGH 7 more minutes. Let stand 3 minutes; open one packet and check to be sure potatoes are tender. If potatoes are not cooked through, rewrap and microwave on HIGH a little longer. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Tomato Soup, French Bread, Toasted Pound Cake with Fresh Seasonal Fruit Nutritional Information Per Serving: 250 calories; 4 g fat; 25 mg cholesterol; 980 mg sodium; 30 g carbohydrate; 4 g fiber; 23 g protein. Source: The Potato Board

Parsley Stuffing Balls

RecipeFeed.com — 2008-08-20T05:10:14+01:00

12 oz Soft white breadcrumbs
6 oz Butter (or margarine -KM)
1 Onion; grated
2 ts Mixed herbs
6 tb Chopped parsley (or more)
1 Lemon (or more); rind grated
Lemon juice Salt Freshly ground black pepper Mix all ingredients together, adding grated lemon rind and juice and salt and pepper to taste. Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking tin. Bake them for about 25 minutes in an oven preset to 190 C/375 F/Gas Mark 5, turning them after
about 15 minutes so that they become crisp all over. Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias

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Pickled Baby Carrot with Mustard Seeds, Honey and Dill

RecipeFeed.com — 2008-08-20T05:10:14+01:00

2/3 c White wine vinegar
1/2 c Honey
2 tb Whole mustard seeds
1 ts Salt
2 lb Peeled baby carrots
2 tb Dill, minced
Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.

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