Published Wednesday, November 11, 2009

What's Cooking?

'Tis the season for casseroles and side dishes. Try one of these reader recipes to complement your holiday turkey or ham.

Broccoli Cauliflower Cheese Casserole

By Shirley Williamson

1 (20 ounce) bag frozen

broccoli-cauliflower

----

1 cup grated cheddar cheese

----

1 cup mayonnaise

----

1/4 cup minced onion

----

1 can cream of mushroom soup

----

2 eggs, lightly beaten

Cook vegetables slightly until tender crisp. Combine with other ingredients. Bake in casserole dish at 400°F for about 30 minutes. Top with bread crumbs, cracker crumbs, croutons or canned onion rings before serving.

Candied Corn

By Shirley Williamson

6 ears corn or 1 (16 ounce) bag frozen corn

----

1 tablespoon butter

----

3 tablespoons diced shallots

----

1 teaspoon salt

----

1/2 teaspoon ground black pepper

----

1 tablespoon brown sugar

----

1 tablespoon honey

----

1/4 teaspoon cayenne pepper

Cut corn off the cob. Put 1 tablespoon of butter in a sauté pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender.

In a bowl, add brown sugar, honey and cayenne pepper. Mix well to combine and stir into the corn mixture to cook for a few minutes, stirring constantly.

Makes 5 servings.

Simple Sweet Potato Soufflé

By Martha Tipton

3 cups cooked sweet potatoes

----

1/2 teaspoon salt

----

1/2 cup butter, melted

----

1 cup sugar

----

1/2 cup milk

----

2 eggs

----

1/2 teaspoon vanilla

Melt butter in casserole dish. Mix all ingredients together and pour into dish.

Topping:

1 cup brown sugar

----

1/2 stick butter

----

1/3 cup flour

----

1 cup chopped nuts

Mix and sprinkle topping ingredients over potato mixture. Bake 35 to 40 minutes at 350°F.