FREE Side Dish Recipes
This week, I have a few delicious side dish recipes–all using apples, which are easily found this time of year–to round out your collection.
Apple Coleslaw
Ingredients:
1 small head of cabbage, shredded or thinly sliced
1/8 teaspoon cloves (if desired)
1/8 teaspoon cinnamon
1 large apple, cubed
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup mayonnaise or sour cream
1 teaspoon grated orange peel
1 teaspoon lemon juice
Directions:
In a large bowl, combine all ingredients; toss lightly.
Apple Baked Beans
Ingredients:
2 cups pork & beans (16 oz can)
1/3 cup bottled barbeque sauce
1/4 cup brown sugar
1/4 cup golden raisins
1/3 cup tart (granny smith) apples
1/2 cup chopped onion
8 bacon strips
Directions:
Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add barbecue sauce, brown sugar and raisins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.
Sweet Potato Mold
Ingredients:
2 1/2 lb sweet potatoes; boiled until soft, peeled & mashed
1 teaspoon salt
1 cup low-fat milk
2 T. butter; melted
3 eggs; separated
1 teaspoon orange peel, grated
1/2 cup brown sugar; divided
3/4 cup applesauce
1 1/2 cup pecans; halved or chopped
Directions:
Preheat oven to 350 degrees. Butter bottom and sides of 10 cup cake pan, ring mold, or oven proof baking dish. Set aside. In a large bowl, mix mashed potatoes, butter, orange peel, applesauce, salt and milk with a spoon until blended. Mix in eggs yolks and 1/4 cup brown sugar. Beat egg whites until stiff peaks form. Gently fold into sweet potato mixture. Place pecan halves or pieces in bottom of baking dish with tops of halves facing the bottom. Sprinkle with remaining 1/4 cup brown sugar. Spoon sweet potato mixture into dish. Bake until firm, about 30 to 40 minutes. Remove from oven and let stand for 5 minutes before unmolding. To unmold, place serving platter over the top of dish, invert and shake gently to loosen.
So, there you have it… 3 great free side dish recipes you can make today. Bon Appetit!
Happy cooking,
Kathi
“The Recipe Collector”
