Side Dishes

OVEN-FRIED CHILI POTATOES

Preparation time: 10 minTotal time: 40 min4 servings 6 red-skinned potatoes (about 2 pounds), scrubbed and cut into 1/2-inch cubes2 teaspoons chili powder 1 teaspoon salt 1/4 cup CRISCO Oil Heat oven to 400°. Bring large pot of salted water to boil. Add potato cubes. Boil 5 minutes, or until almost tender. Drain. Pat dry.Place potato cubes on baking sheet with sides. Season with chili powder and salt. Drizzle with Crisco Oil. Bake at 400° for 10 minutes. Remove pan from oven. Turn potatoes with spatula. Bake 15 to 20 minutes, or until crisp. Serve...

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SWEET POTATO CRISPS

Preparation time: 10 minTotal time: 30 to 35 min4 servings 3 medium or 2 large sweet potatoes or yams 3 tablespoons CRISCO Oil 1/4 cup granulated sugar 1/2 to 1 teaspoon cinnamon 1/2 teaspoon salt Heat oven to 450°.Peel sweet potatoes. Cut into slices 3/4-inch thick. Combine sugar, cinnamon and salt. Set aside.Pour Crisco Oil into 13 x 9 x 2-inch baking dish. Heat at 450° for 3 minutes. Remove pan from oven. Arrange sweet potato slices in single layer. Return pan to oven. Bake 10 minutes. Turn potatoes with slotted spatula. Sprinkle potatoes with sugar mixture. Bake 10 to 15 minutes, or until potatoes are browned on top. Drain on paper towels. Serve...

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PASTA WITH ASPARAGUS

Preparation Time: 10 minutesTotal Time: 20 minutes4 servings 1 pound asparagus 3 tablespoons CRISCO Oil 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)1 can (14-1/2 ounces) chicken stock or broth1/2 teaspoon dried thyme leaves1/2 pound dry angel hair pasta 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Parmesan cheese Snap off tough asparagus ends. Discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired. Cut into 1-inch diagonal pieces.Heat Crisco Oil in 2-quart saucepan on medium-high heat. Add garlic. SautÔøΩ 2 minutes. Add chicken stock and thyme. Bring to a boil on high heat.Add pasta, asparagus, salt and pepper. Boil uncovered on medium-high heat 5 minutes, or until pasta and asparagus are both cooked al dente or until tender-crisp. Stir in cheese. Serve immediately. NOTE: Substitute vegetable broth for the chicken broth to make this a vegetarian...

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SWEET POTATO DRESSING

Prep time: 30 minutesBake time: 30-35 minutes8-10 servings 1 pound sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks1 teaspoon salt, dividedCRISCO No-Stick Cooking Spray 1/4 cup plus 2 tablespoons Butter Flavor CRISCO Shortening or Butter Flavor CRISCO Stick, divided1 cup chopped celery 1/4 cup chopped onion 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1 pound ground seasoned pork sausage 1 5-ounce box seasoned croutons 1 medium apple, cored and chopped1/4 cup raisins 1 egg, slightly beaten1/2 teaspoon instant chicken bouillon granules dissolved in 1/3 cup hot waterChopped fresh parsley for garnishPlace sweet potatoes in 2-quart saucepan. Add 1/2 teaspoon salt and enough water to cover; bring to a boil. Cover and simmer for 20 to 25 minutes, or until fork tender. Drain; set aside to cool. Preheat oven to 350°. Spray a 2-quart casserole with Crisco No Stick Cooking Spray; set aside.In large skillet melt 2 tablespoons Butter Flavor Crisco. Add celery and onion; cook and stir over medium heat until tender. Stir in remaining 1/2 teaspoon salt, poultry seasoning and pepper. Transfer to large mixing bowl.In large skillet brown sausage; stir to break apart. Drain if necessary. Add to celery and onion. Stir in croutons, apple and raisins. Mix in egg.Melt remaining 1/4 cup Butter Flavor Crisco. Add melted Butter Flavor Crisco and prepared bouillon to sausage mixture. Add to other ingredients; mix well. Transfer to prepared casserole. Bake, uncovered, 30 to 35 minutes or until golden...

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SAVORY SAUSAGE DRESSING

Prep time: 20 minutesBake time: 35 minutes6 to 8 servings 1 16-ounce package seasoned bulk pork sausage 1/4 cup CRISCO Oil 1/2 cup chopped onion 1/2 cup chopped celery 1 clove garlic, minced1-1/2 cups sliced fresh mushrooms 1/2 teaspoon Worcestershire sauce 1/4 teaspoon dried rosemary leaves1/8 teaspoon pepper 2 cups herb-seasoned stuffing mix 1 egg, slightly beaten1/2 cup hot water mixed with 1-1/2 teaspoons instant chicken bouillon granulesPreheat oven to 325ÔøΩF. Place sausage in large skillet. Cook over medium-high heat until no longer pink. Drain. Transfer to medium mixing bowl.Heat Crisco Oil in large skillet. Add onion, celery and garlic. SautÔøΩ over medium heat until celery is tender-crisp. Add mushrooms, Worcestershire sauce, rosemary and pepper.Cook, stirring constantly, 1 minute. Add to sausage. Mix well. Stir in stuffing mix and egg. Stir in prepared bouillon. Place in 1-1/2-quart casserole. Cover with lid or aluminum foil.Bake 30 to 35 minutes, or until heated...

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SWEETATER FINGERS

6 servings 6 medium sweet potatoes or yams, cooked and peeled1/4 cup all-purpose flour 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup firmly packed brown sugar 1 teaspoon salt 1/2 teaspoon nutmeg Cut sweet potatoes into fingers or strips. Coat each with flour.Heat Crisco to 365° in electric skillet or on medium-high heat in large heavy skillet. Fry potato fingers for 4 or 5 minutes or until golden brown.Combine brown sugar, salt and nutmeg. Sprinkle over sweet potatoes. Toss lightly until sugar mixture melts. Serve...

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