Side Dishes

SQUASH CUSTARD

6 servings 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted3 cups mashed cooked butternut, hubbard, or buttercup squash 1/4 cup half-and-half or light cream2 eggs, slightly beaten2 tablespoons all-purpose flour 2 tablespoons brown sugar 1 teaspoon grated lemon peel 1/2 teaspoon salt 1/8 teaspoon pepper Preheat oven to 350°.Brush a 1-quart casserole lightly with Crisco. Combine melted Crisco, squash, half-and-half, eggs, flour, brown sugar, lemon peel, salt, and pepper and turn into the greased casserole. Place in a pan of hot water.Bake at 350° for 1 hour or until firm in...

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SQUASH WITH APPLES

4 servings 2 acorn squash, cut in half lengthwise2 tart cooking apples, pared and cored1 tablespoon lemon juice 1-1/2 teaspoons grated lemon peel 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, divided and melted1/2 cup packed brown sugar 1/2 teaspoon salt 1/8 teaspoon ground cinnamon Preheat oven to 400°.Scoop out seeds from squash halves and place cut-side-down in baking dish. Add 1/2 inch boiling water. Bake at 400° for 20 minutes.Meanwhile, chop apples and combine with lemon juice, lemon peel, 2 tablespoons melted Crisco, and brown sugar.After baking for 20 minutes, turn squash halves cut-side-up and brush with remaining 2 tablespoons Crisco. Sprinkle salt and cinnamon evenly over the halves. Fill hollow centers with apple mixture. Add boiling water to 1/2-inch level in a baking dish. Cover squash with aluminum foil and bake 30 minutes longer. Garnish with apple slices or lemon wedges, if...

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SWEET 'N LIGHT APRICOT FRITTERS

6 to 8 Servings CRISCO Shortening or CRISCO Stick for deep frying1 can (29 ounces) unpeeled apricot halves, well drained1 egg, slightly beaten2/3 cup milk 1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick melted1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt Confectioners’ sugar Place apricots on paper towels. Dry.Heat 2 or 3 inches Crisco to 365° in deep fryer or deep saucepan.Combine egg and milk in large bowl. Stir in one tablespoon melted shortening.Combine flour, granulated sugar, baking powder and salt. Add to egg mixture. Stir just until mixed.Dip apricots in batter. Drain off excess. Fry, a few at a time, in shortening heated to 365°. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in confectioners’ sugar. Serve...

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SWEET AND SOUR BEETS

4-6 servings 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1 small onion, thinly sliced and separated into rings2 tablespoons packed brown sugar 2 tablespoons honey 2 tablespoons cider vinegar 1/8 teaspoon pepper 2 cans (16 ounces each) sliced beets, drainedIn 2-quart saucepan melt Butter Flavor Crisco. Add onion rings. Cook and stir over medium heat until tender. Remove from heat. Stir in brown sugar, honey, vinegar and pepper. Add beets, stirring to coat. Cook over medium heat until heated...

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OVEN BAKED POTATO SLICES

Preparation Time: 10 minutesTotal Time: 25 to 30 minutes4 servings CRISCO No-Stick Cooking Spray 2 large Idaho or russet potatoes, scrubbed and cut into 1/4-inch slices1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon paprika Heat oven to 450°. Cover baking sheet with heavy-duty aluminum foil. Spray foil with Crisco No-Stick Cooking Spray.Arrange potato slices on baking sheet. Spray with Crisco Spray. Combine salt, pepper, and paprika. Sprinkle mixture on potato slices.Bake at 450° for 10 minutes. Remove pan from oven. Turn slices with spatula. Bake 5 to 7 minutes, or until potato slices are lightly browned. Serve...

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SWEET POTATO CHIPS

4 Servings 1 large sweet potato CRISCO Shortening for deep fryingSalt (plain, onion, garlic, or seasoned)Pare potato with vegetable peeler, then pull vegetable peeler down length of potato making long, thin strips.Heat a 1-1/2-inch layer of Crisco to 365° in a deep heavy saucepan.Add about 1 cup of potato strips to hot Crisco. Fry for 1 minute or until light golden brown.Remove strips from Crisco with a slotted spoon and drain on paper towels.Sprinkle with desired salt before...

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