Side Dishes

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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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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