Rural Missouri - June 2012 - (Page 24)
H E A R T H
H O M E
Delicious sides make entrées shine
by Heather Berry firstname.lastname@example.org page design by Megan Schibi 9-1/4 cups fresh broccoli ﬂorets 1/2 cup butter 2-1/2 tablespoons ﬂour 1-1/4 cups onion, chopped 1-1/3 cups milk Salt and pepper to taste 4-1/2 cups Swiss or cheddar cheese, shredded 2 eggs, beaten Preheat oven to 325 degrees. Place broccoli in a steamer over 1 inch of boiling water and cover. Cook about 3 to 6 minutes until tender but ﬁrm. Drain well. Melt butter in a medium saucepan over medium heat and add ﬂour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with well-drained broccoli and transfer to a 9-by-13-inch casserole dish. Bake for 30 minutes and serve while hot.
ain dishes are the star of any meal, but it’s the supporting cast of side dishes that can really add to the event. The entrée usually gets most of the attention while side dishes are often afterthoughts. Some sides can be prepared ahead of time and reheated for a meal, helping with the time crunch between work and meal time. Often, instead of trying something new for sides, we prepare what we know are the fast favorites. Maybe that’s mac and cheese for some or baked beans for others. Sometimes you just want something a little different — something beyond the usual green bean casserole. Summer’s here and with it comes an abundance of fresh vegetables from the garden: zucchini, tomatoes, squash, eggplant, cauliﬂower, Brussels sprouts, corn and more. If you haven’t actually tried a certain vegetable before, don’t turn your nose up at it like a kid and not try it. You may be pleasantly surprised and ﬁnd a new garden favorite. Maybe you don’t want to stray from the standard side dish you love — and that’s OK. Just add something to the recipes you love to freshen them up, so to speak. Add bacon crumbles and cheddar cheese to that hash brown casserole or a smidge of horseradish to your slaw dressing to give it zip. Then you can be bold and prepare something new next time. So stock up on what you need to prepare a new — or not so new — side dish for your next meal. You’re bound to ﬁnd a new side to love.
1-1/2 pounds Brussels sprouts 1 teaspoon salt 4 tablespoons butter, melted 4 tablespoons Parmesan cheese, grated 4 tablespoons dried bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon seasoning salt Wash and trim Brussels sprouts. Cut an “X” about 1/8-inch deep in the stem of the sprouts (this helps cook the sprouts more quickly). In a medium saucepan, cover the sprouts with water. Add the salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts. Place sprouts in a small casserole dish. Drizzle 2 tablespoons of melted butter over the sprouts and mix well to coat. Combine Parmesan cheese, bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter; mix well. Sprinkle mixture over sprouts. Heat sprouts under broiler for about 5 minutes or until crumb mixture is lightly browned. Serve while hot.
Table of Contents for the Digital Edition of Rural Missouri - June 2012
Rural Missouri - June 2012
Table of Contents
The power of purple
The little town that could
Out of the Way Eats
Missouri snapshots contest
Stocked with adventure
Hearth and Home
Rural Missouri - June 2012
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