Michelle's blog: "Side Dishes"

Ingredients: * 2 cups fresh green beans, trimmed * 2 cups fresh yellow wax beans, trimmed * 1/4 cup chopped onion * 1/4 cup butter * 3 Tbsp. pine nuts or cashews, toasted * 1/2 tsp. dried tarragon leaves * 1/2 tsp. salt * dash pepper Preparation: Place green and yellow beans in heavy saucepan and add water to cover. Bring to a boil over high heat, reduce heat to medium and cook for 8-10 minutes until beans are tender. Drain well in colander. Add all remaining ingredients to beans and cook over medium heat for 1-2 minutes to melt butter and blend flavors, stirring constantly. Serves 8

Ingredients: * 1 cup whole milk * 2 pkg. dry yeast * 1/2 cup butter, melted * 1/4 tsp. salt * 1/4 cup sugar * 2 eggs * 4-1/2 to 5 cups flour * more melted butter Preparation: Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.) Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.) Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls

Ingredients: * 1 envelope unflavored gelatin * 1/2 cup reserved pineapple juice * 1/3 cup sugar * 1/4 tsp. salt * 1 cup boiling water * 1/4 cup lemon juice * 1/2 cup chopped pecans * 8-oz. can crushed pineapple, well drained, reserving juice * 2 carrots, coarsely grated Preparation: In large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir until sugar and gelatin are dissolved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into 8" square glass baking dish. Cover and chill 4 hours until firm. Cut into squares to serve and top with a bit of mayonnaise. 9 servings

Ingredients: * 8 potatoes, peeled and cut into 1/8" slices * salt and white pepper to taste * 2-1/2 cups heavy whipping cream * 3 Tbsp. Dijon mustard * 3 garlic cloves, minced * 3 Tbsp. butter * 1/3 cup grated Parmesan cheese Preparation: Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes. Cover and bake at 350 degrees for 1 hour. Remove cover and evenly top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 8-10

Ingredients: * 3 tablespoons butter, divided * 3 tablespoons bread crumbs * 1 garlic clove, minced * 1/2 teaspoon dill weed * 1/2 cup sliced almonds * 1/4 cup grated Parmesan cheese * 1 pound fresh asparagus, trimmed and cut into 1-inch pieces * 1 tablespoon lemon juice Directions: In a skillet, melt 2 tablespoons butter over medium heat. Stir in bread crumbs, garlic and dill; saute until crumbs are golden brown. Remove from heat; stir in the almonds and cheese. Set aside. Cook asparagus in a small amount of water until crisp-tender. Drain; heat with remaining butter. Sprinkle with lemon juice. Spoon asparagus into a serving dish and top with the reserved crumb mixture. Yield: 4-6 servings.

Ingredients: * 2 large baking potatoes * 1 cup prepared Alfredo sauce * 1 teaspoon garlic powder * 1/2 teaspoon pepper * 1/8 teaspoon dried thyme * 1 cup (4 ounces) shredded cheddar cheese, divided * 1/2 cup shredded part-skim mozzarella cheese Directions: Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted. Yield: 4 servings.

Ingredients: * 8 cups shredded red cabbage * 1 medium onion, chopped * 1/4 cup sugar * 1 tablespoon canola oil * 1 teaspoon salt * 1 teaspoon lemon juice * 1 to 2 medium tart apples, chopped * 1/4 cup red currant jelly Directions: In a Dutch oven, combine the first six ingredients. Cover and cook over medium heat for 10-15 minutes or until cabbage is crisp-tender, stirring occasionally. Add apples; cook 10-15 minutes longer or until cabbage and apples are tender. Stir in jelly until melted. Yield: 8-10 servings.

INGREDIENTS * 1 bunch fresh asparagus, trimmed * 1/2 pound fresh mushrooms, quartered * 2 sprigs fresh rosemary, minced * 2 teaspoons olive oil * kosher salt to taste * freshly ground black pepper to taste DIRECTIONS 1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray. 2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

INGREDIENTS * 1 (10.75 ounce) can condensed cream of chicken soup, undiluted * 1 (8 ounce) jar process cheese spread * 1 cup uncooked instant rice * 1/2 cup milk * 1 dash pepper * 1 (10 ounce) package frozen chopped broccoli * 1/2 cup chopped onion * 1/2 cup chopped celery * 1 (2.8 ounce) can French-fried onions DIRECTIONS 1. In a microwave-safe 2-qt. casserole, combine the soup, cheese spread, rice, milk and pepper. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. 2. Stir in broccoli, onion and celery. Microwave, uncovered, on high for 12-14 minutes, rotating a half-turn once. 3. Sprinkle onions over the top; microwave on high for 1 minute

INGREDIENTS * 1 large onion, cut into 1/4 inch slices * 1 1/4 cups all-purpose flour * 1 teaspoon baking powder * 1 teaspoon salt * 1 egg * 1 cup milk, or as needed * 3/4 cup dry bread crumbs * seasoned salt to taste * 1 quart oil for frying, or as needed DIRECTIONS 1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). 2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. 3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings. 4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.