Side Dishes

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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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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