Category: Side Dishes

Recipe adapted from “All About Braising” by Molly Stevens.

Yield

2-4 servings

Ingredients

• 1 pound Brussels sprouts
• 3 tbsp unsalted butter
• Juice of a lemon
• 1/4 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup vegetable broth (or water)
• Salt and freshly-ground black pepper

Directions

1. Wash and trim the base and ragged outer leaves of Brussels sprouts. Cut them in half and set aside.
2. Melt butter in a large skillet over medium heat.
3. Add Brussels sprouts and cook until they begin to brown (5-10 minutes). Season with salt and pepper.
4. Pour in the cream, milk and vegetable stock and reduce to a low simmer. Cover with lid and braise over low heat for 10 minutes.
5. Transfer the Brussels sprouts to your serving dish with a slotted spoon.
6. Add the juice of a lemon to the remaining sauce in the skillet and reduce, on medium-heat, until it develops a fawn color, about 3-5 minutes.
7. Pour over the Brussels sprouts, toss and serve hot or warm.

Yield

2 cups

Ingredients

• 1 bag cranberries,
• 2 cups sugar,
• ½ cup Brandy.

Directions

1. In 9 X 13 pan combine 1 bag cranberries, 2 cups sugar, ½ cup Brandy.
2. Do not stir!
3. Bake covered for 1 hour at 350º

Phil’s favourite

Yield

9×13 pan

Ingredients

• 2 lbs frozen hash browns
• 1/2 cup melted butter
• 1 tsp. salt
• 1/2 tsp pepper
• 2 cups grated Cheddar cheese
• 1/2 cup chopped onion
• 1 can cream of chicken soup
• 2 cups sour cream

Directions

1. Slightly thaw potatoes and combine with 1/2 cup melted butter, salt and pepper, onions, soup, sour cream and cheese. Mix. Pour into buttered pan.
2. You could top this with 2 cups cornflake crumbs mixed with 1/4 cup butter.
3. Bake uncovered at 350 degrees for 45 minutes. Serves 16

I think this recipe came from Auntie Muggs.

Yield

6 servings

Ingredients

• 1 lb. carrots grated
• 3/4 cup water
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/4 cup butter
• 2 tbsp slivered almonds
• 2 tbsp amaretto
• 1 tsp lemon juice
• salt and pepper to taste

Directions

1. Put first 4 ingredients in a skillet, bring to a boil, cover, cook over low heat for 10 minutes watching that it doesn’t burn.
2. Combine remaining ingredients, heat gently and stir into carrots just serving.

Yield

4 servings

Ingredients

• 3 cups brussels sprouts, trimmed, halved if large
• 2 red onions, unpeeled, halved lengthwise
• extra virgin olive oil
• coarse salt and freshly ground pepper
• 1 apple, such as gala or golden delicious, cored
• 1/2 tablespoon unsalted butter
• 6 oz. thick-cut bacon (about 4 slices) cut into 1/2 inch pieces

Directions

1. Preheat oven to 375. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 39 minutes for the apple, 40-45 minutes for the vegetables\meanwhile, cook bacon in a large heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.
2. When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes