Side Dishes

SCALLOPED CORN

4 servings 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, divided1/3 cup chopped onion 1/3 cup chopped celery 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (5-1/3 ounces) evaporated milk 1 package (10 ounces) frozen whole kernel corn 1 egg, slightly beaten1/2 cup cracker crumbsPreheat oven to 350°. Grease 1-quart casserole. Set aside.In 1-quart saucepan melt 2 tablespoons Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Stir in flour, salt and pepper. Blend in evaporated milk. Cook and stir until mixture just thickens. Stir in corn and egg. Pour into prepared casserole. Set aside.In 1-quart saucepan melt remaining 2 tablespoons Butter Flavor Crisco. Stir in cracker crumbs. Sprinkle on top of corn. Bake at 350° for 25 to 35 minutes, or until golden brown. Garnish with parsley, if...

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TOP OF THE RANGE BAKED BEANS

10 to 12 servings 3 tablespoons CRISCO Canola Oil 1/2 cup chopped green pepper 1/2 cup chopped onion 2 cans (16 ounces each) pork and beans3/4 cup catsup 1/4 cup dark molasses 1/4 cup packed light brown sugar 2 teaspoons prepared mustard Variation:1 can (20 ounces) pineapple chunks, drained and chunks cut in halfHeat Crisco Canola Oil in a large saucepan or Dutch oven. Add green pepper and onion. SautÔøΩ for 5 minutes or until tender.Stir in pork and beans, catsup, molasses, brown sugar, and mustard. Cover and cook over low heat for 20 minutes, or until mixture comes just to boiling, stirring frequently. Serve hot. NOTE: Substitute canned vegetarian baked beans for canned pork and beans to make this a vegetarian dish. VARIATION: For an old classic flavored baked bean dish, add pineapple chunks to the pork and...

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SHREDDED SPUDS

Serves 4-6 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 4 medium baking potatoes, peeled, shredded, rinsed and drained2 tablespoons grated onion 3/4 teaspoon salt 1/8 teaspoon pepper Heat Crisco Oil in a large heavy skillet over medium-high heat. Combine potatoes, onion, salt and pepper in medium bowl. Mix well. Press potato mixture into hot pan. Cook 6- 7 minutes; turn and cook 6-7 minutes more or until golden brown and...

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TROPICAL YAM BAKE

Serves 8 2 cans (18 ounces each) yams or sweet potatoes, mashed or 2-1/4 pounds fresh yams or sweet potatoes, cooked, drained and mashed2 eggs 1/2 cup firmly packed light brown sugar 1/4 cup orange juice 3 tablespoons CRISCO Oil 1 -1/2 teaspoons grated lime peel 2 tablespoons lime juice 1/2 teaspoon nutmeg 2 bananas, peeled and slicedGrated lime peel Heat oven to 350°. Oil 11-3/4 x 7-1/2 x 2-inch baking dish lightly. Place cooling rack on countertop.Combine yams, eggs, brown sugar, orange juice, Crisco Oil, 1-1/2 teaspoons lime peel, lime juice and nutmeg in large bowl. Beat at low speed of electric mixer just until blended. Increase speed to medium. Beat until well blended.Stir in bananas. Transfer to baking dish. Cover with foil.Bake at 350° for 20 minutes. Remove foil. Bake 10 minutes. Do not overbake. Remove dish to cooling rack. Sprinkle with additional lime peel. Serve...

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SOUTHERN HAM AND SHRIMP SOUP

Makes about 2 quarts 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 cup chopped onion 1/2 cup chopped green pepper 1 tablespoon dried parsley flakes 1-1/2 quarts water 3 chicken bouillon cubes1/2 pound raw shrimp in the shell1 package (10 ounces) frozen cut okra 2 cups cubed cooked ham 1/2 teaspoon salt 2 cups cooked rice (optional)Melt Crisco in a large saucepan over medium heat. SautÔøΩ onion and green pepper for 5 minutes.Stir in parsley, water, and bouillon cubes. Bring to boiling over medium heat (about 10 minutes).Add shrimp; cook uncovered for 2 to 3 minutes or until tender and opaque. Remove shrimp from soup with a slotted spoon and cool slightly.Add frozen okra to soup and cook uncovered for 10 minutes; stir once. Add ham and heat thoroughly.Remove shells from shrimp and devein. Stir shrimp and salt into hot soup; remove from heat.Ladle over rice in soup bowls, if...

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VANILLA VEGETABLE RICE

Makes 4 to 6 servings 1 tablespoon Crisco Pure Canola Oil 1/2 cup chopped onion 1/2 cup diced carrots 1/4 cup chopped red bell pepper 6 scallions (white and green chopped separately)2-3 cloves garlic, minced2 cups water 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 whole vanilla bean2 cups uncooked rice Heat the Crisco Pure Canola Oil in a large saucepan over medium heat. Add the onion, carrots, red pepper, white parts of the scallions, and garlic.SautÔøΩ, stirring often until soft, about 2 minutes. Add the water, salt, and pepper.Split the vanilla bean in half lengthwise, scrape the seeds out of the pod with a knife blade, and add to the pan, add the bean and bring to a boil. Add the rice and stir. Reduce the heat to low and cover. Simmer until the liquid is absorbed and the rice is cooked, about 20 minutes.Remove from the heat and fluff with a fork. Remove the vanilla bean halves. Add the green parts of the scallions and fluff again....

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