Side Dishes

SOUTHERN HUSH PUPPIES

Makes about 1 dozen hush puppies CRISCO Oil ,* for frying3/4 cup yellow cornmeal 1/3 cup unsifted all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1 egg 1/4 cup finely chopped onion *Use your favorite Crisco Oil product. Heat 2 to 3 inches of oil in deep-fryer or large saucepan. Heat over high heat to 375°.Mix cornmeal, flour, baking powder and salt in medium mixing bowl. Add remaining ingredients; mix well.Drop batter by tablespoonfuls into hot oil. Fry a few hush puppies at a time, 3 to 4 minutes, or until golden brown. Remove with slotted spoon.Drain on paper towels. Repeat with remaining batter. Serve immediately or keep warm in 175°...

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VEGETABLE STEW MEDLEY

12 servings 2 tablespoons CRISCO Oil *4 medium onions, thinly sliced and separated into rings3 medium green bell peppers, cut into strips2 cloves garlic, minced4 medium zucchini, cut into 1/2-inch pieces1 medium eggplant, cut into 1/2-inch pieces (about 1 pound)1 can (14-1/2 ounces) no-salt-added whole tomatoes, drained and chopped, or 4 or 5 fresh tomatoes, peeled and quartered1 teaspoon dried dill weed 3/4 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon black pepper 1/4 teaspoon salt 1 package (9 ounces) frozen peas 1/4 cup lemon juice 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsleyHeat oil in Dutch oven (non-reactive or non-cast iron) on medium heat. Add onions, bell peppers and garlic. Cook and stir until tender. Add zucchini and eggplant. Cook 5 minutes, stirring occasionally. Stir in tomatoes, dill weed, basil, oregano, black pepper and salt. Reduce heat to low. Cover. Simmer 20 minutes, stirring occasionally.Stir in peas. Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally. Stir in lemon juice. Serve hot or chilled sprinkled with parsley. *Use your favorite Crisco Oil...

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SPICED RED CABBAGE

6-8 servings 1/4 cup CRISCO Oil 2-pound head red cabbage, chopped1 small onion, thinly sliced and separated into rings1 small apple, cored and chopped1/2 cup raisins 1/4 teaspoon ground cloves 1/8 teaspoon ground allspice 1 tablespoon white wine vinegar 2 teaspoons sugar 1 teaspoon salt Heat Crisco Oil in Dutch oven or large saucepan. Add cabbage, onion, apple, raisins, cloves and allspice. Stir to coat. Cover. Cook over moderate heat, stirring occasionally, about 1 hour, or until cabbage is tender. Stir in vinegar, sugar and...

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WEEKEND POTATOES

Serves 6Chill time: overnightCook time 15 to 20 minutes 3 pounds russet baking potatoes, washed and boiled for 20 minutes or until fork tender, then chilled overnight2 medium onions, halved lengthwise and thinly sliced crosswise1 -1/2 teaspoons salt 1 -1/2 teaspoons black pepper 6 tablespoons Butter Flavor CRISCO or 6 tablespoons Butter Flavor CRISCO stick, divided3 tablespoons finely chopped fresh chives Salt and pepper to taste Note: the potatoes are chilled overnight after boiling so they won’t fall apart when they are sliced and sautÔøΩd.Quarter potatoes lengthwise then cut crosswise into 1/2-inch pieces.Cook onions in 2 tablespoons Butter Flavor Crisco in a 12-inch nonstick skillet over moderately low heat. Stir occasionally, until pale golden, 10 to 15 minutes.Push onions to edges of skillet.Add 4 tablespoons Butter Flavor Crisco to skillet, over moderately high heat. SautÔøΩ potatoes with salt and pepper. Stir occasionally, until golden, 8 to 12 minutes.Mix onions back into potatoes gently. Toss in chives.Season with additional salt and pepper....

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SPICED RICE

6 servings 2 tablespoons CRISCO all-vegetable oil1 cup uncooked long grain rice 1 small onion, halved lengthwise & thinly sliced2 cups water 2 tablespoons raisins 1/2 teaspoon salt 3 whole cloves 1 bay leaf 1/8 teaspoon ground cardamon 1/8 teaspoon pepper Heat oil in large saucepan. Add rice and onion.Cook over moderate heat, stirring constantly until golden brown. Add water, raisins, salt, cloves, bay leaf, cardamon and pepper.Heat to boiling. Cover and reduce heat. Simmer 20-25 minutes, or until rice is tender. Remove and discard cloves and bay...

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ZESTY GREEN BEANS

6 servings 1 cup water 1-1/2 teaspoons salt 1/8 to 1/4 teaspoon dried crushed red pepper 1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces3 tablespoons CRISCO Oil 1 small onion, thinly slicedCombine water, salt and red pepper in large saucepan. Heat to boiling. Add green beans. Return to boiling. Cover. Reduce heat to moderate. Cook 10 to 15 minutes, or until tender-crisp. Drain.Meanwhile, heat Crisco Oil in large skillet. Add onion. SautÔøΩ over moderate heat until tender. Stir in green beans. Cover. Cook 1 to 2 minutes, or until heated...

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