Sides & Vegetables

Fried Green Tomatoes
from the kitchen of Karla Hickman
INGREDIENTS
1 green tomato per person
1 egg beaten with about 1 tsp of water
seasoned flour
seasoned bread crumbs
Salt
peanut oil
Method
Slice tomatoes about ¼ - ½ inch thick. Sprinkle with salt and allow to stand in a colander for about 20 minutes - 1 hour to remove excess moisture. Dip slices in seasoned flour, then in egg wash, then in seasoned bread crumbs. Fry in peanut oilk until golden brown.

Broccoli Casserole
from the kitchen of Karla Hickman
INGREDIENTS
1 larcg bunch of broccoli
1 small onion, finely diced
1 can Golden Mushroom soup
1 can Cream of Chicken soup
1 jar of Cheese Whiz
2/3 soup can of Evaporated milk
1 1/3 soup can minute rice
Method
Wash broccoli well and cut long stalks off. Cover with water and add onions. Simmer until tender. Add the soups, rice and evaporated milk. Let this sit until rice has absorbed moisture. Add jar of Cheese Whiz and stir until melted. Bake at 400 ° for 20 minutes.

Mushroom Rice
from the kitchen of Karla Hickman
INGREDIENTS
1 srick of butter
1 can of French Onion Soup
1 small jar of sliced mushrooms
1 ½ cups rice
Method Melt butter. Mix in soup, mushrooms and rice. Bake at 350 ° for 1 hour.

Glazed Carrots with Bacon and Onion
from the kitchen of Lindsay Delk
INGREDIENTS
1 lb. baby carrots
3 bacon slices
1 small onion, chopped
3 Tbsp. brown sugar
1/4 tsp. pepper
Method
Cook carrots in boiling water to cover 15 minutes or until tender; drain. Cook bacon in skillet until crisp; remove bacon and crumble. Reserve 1 Tbsp. drippings in skillet. Saute onion in drippings over medium-high heat 3 minutes or until tender. Stir in brown sugar, pepper, and carrots. Cook, stirring often, 5 minutes or until carrots are glazed and heated. Sprinkle with crumbled bacon.

Marinated Tomatoes, Onions, and Fresh Mozzarella
from the kitchen of Lindsay Delk
INGREDIENTS
1 small red onion, thinly sliced
3/4 c. balsamic vinegar
1/4 c. olive oil
2 Tbsp. water
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1/2-1 c. chopped fresh basil
6 tomatoes, thinly sliced
1 lb. fresh mozzarella, sliced
French bread (optional)
Method
Whisk together vinegar, olive oil, water, and next 4 ingredients. Stir in basil. Layer half of tomato slices in a shallow dish. Top with half of onion and mozzarella. Drizzle with half of dressing. Repeat. Cover and chill 30 minutes. Serve with French bread if desired at room temperature. (May be prepared up to 3 hours ahead.)

Roasted Asparagus and Pecan Couscous
from the kitchen of Lindsay Delk
INGREDIENTS
1 lb. fresh asparagus
1 Tbsp. olive oil
14 oz. can fat free roasted garlic chicken broth
1 tsp. dried Italian seasoning
1 c. couscous, uncooked
1/3 c. chopped pecans, toasted
1/2 tsp. salt
1/4 tsp. pepper
Method
Snap off tough ends of asparagus and cut into 1" pieces. Place in 9"x13" roasting pan and toss with oil. Bake at 450 for 8-10 minutes or just until asparagus is tender. Set aside and keep warm. Bring broth and Italian seasoning to a boil over med-high heat. Stir in couscous; cover, remove from heat and let stand 10 minutes. Add asparagus and pecans to couscous and toss. Stir in salt and pepper.

Spaghetti Squash and Vegetables
from the kitchen of Lindsay Delk
8-10 servings
INGREDIENTS
1 spaghetti squash
2 zucchini
1/4 lb. snow peas
1/2 lb. broccoli
1 small red bell pepper
1 onion
2 Tbsp. olive oil
1 c. heavy cream
1/4 c. butter
3/4 c. parmesan cheese
1/4 tsp. salt
Dash of pepper
Method
Cut squash lengthwise. Remove seeds. Pierce with fork and place flat side down in baking dish. Bake at 350 for 30-40 minutes or until tender. Scrape out squash with a fork. Saute other vegetables in oil. Heat cream and butter to boiling. Stir in cheese, salt, and pepper. Toss with all vegetables.

Sweet Corn Pudding
from the kitchen of Lindsay Delk
8 servings
INGREDIENTS
1 c. fresh breadcrumbs
6 Tbsp. self-rising white cornmeal mix
1 1/2 Tbsp. sugar
1/2 tsp. salt
3 large eggs
1 1/4 c. milk
1/2 c. half-and-half
2 Tbsp. butter, melted
20 oz pkg. frozen cream-style corn, thawed
Method
Combine breadcrumbs and next 3 ingredients in bowl. Whisk eggs until pale and foamy; whisk in milk, half-and-half, and butter. Whisk egg mixture into breadcrumb mixture; stir in corn. Pour into a lightly greased 9-inch square baking dish. Bake at 325 for 1 hour or until set. Let stand 10 minutes.

Vegetable Casserole
from the kitchen of Lindsay Delk
INGREDIENTS
1 can French green beans
1 can shoepeg corn
1 can cream of celery soup
1 cup grated Cheddar cheese
1/2 cup onion, diced
1/2 cup sour cream
1 tsp. salt
Stick of butter, melted
1 roll of Ritz crackers, crushed
Method
Combine green beans and corn and place in bottom of square baking dish. Mix celery soup, cheese, onion, sour cream, and salt; our over top of vegetables. Combine butter and crackers and sprinkle on top. Bake at 350 for 45 minutes OR microwave 5 minutes then bake at 375 for 15 minutes.

Vidalia Onion Souffle
from the kitchen of Lindsay Delk
8 servings
INGREDIENTS
2 Tbsp. butter
5 medium Vidalia or sweet onions, chopped (about 4 cups)
2 cups fresh bread crumbs (about 10 slices, crusts removed)
15 oz can fat-free evaporated milk
3 large eggs, lightly beaten
1 1/4 cups (5 oz) shredded Parmesan cheese
1 tsp. salt
Method
Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender. Place onions and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 ½ qt. soufflé or baking dish. Sprinkle with remaining ¼ cup cheese. Bake at 350 for 25 minutes or until set.

Veg-All Casserole
from the kitchen of Karla Hickman
INGREDIENTS
2 cans veg-all
1 cup cheddar cheese
1 cup wter chestnuts
3/4 cup mayo crushed ritz crackers
1 stick butter, melted
Method
Mix first 5 ingredients together. Place in casserole dish. Mix butter with crushed crackers. Spread evenly over top. Bake at 350 for 20-25 minutes.

Spiced Apples
from the kitchen of Lindsay Delk
6 servings
INGREDIENTS
6 apples
1 Tbsp. lemon juice
1/4 cup water
1/2 cup granulated sugar
1 Tbsp. cinnamon
1/8 tsp. salt
3 Tbsp. butter, melted
2 cinnamon sticks
Method
Peel apples and cut each apple into 8 to10 wedges. Remove seeds. Remove 2 wedges of apple, rub the 2 wedges with lemon juice, and set aside. Place remaining apples in a medium-sized, microwave-safe bowl with water. Add remaining ingredients. Microwave on high for 15 minutes or until soft, stirring every 5 minutes. Garnish with 2 uncooked wedges of apple and cinnamon sticks.