Tasty Southern Sides

Family and friends will relish these mouthwatering recipes that are big on flavor and convenience.

The next time you need something in a hurry, whether for a weeknight supper or weekend gathering, try these easy recipes. Two of the dishes get a jump start with convenience products: Italian Mashed Potatoes start with a frozen mashed potato base, and frozen cut okra can be substituted for fresh in Nutty Okra. The red potatoes used in Vegetable Potato Salad require only a short cooking time, and the basil and feta cheese provide a refreshing change of taste. All these recipes feature family-friendly flavors and are ready in about 30 minutes.

ITALIAN MASHED POTATOES

MAKES 4 SERVINGS

PREP: 20 MIN.

1 (22-ounce) package frozen mashed potatoes

2 2/3 cups milk

3/4 cup shredded Parmesan cheese, divided

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup refrigerated pesto

COMBINE mashed potatoes and milk in a large glass bowl.

MICROWAVE, uncovered, at HIGH for 12 minutes. Stir in 1/2 cup cheese, salt, and pepper.

SPREAD half of potato mixture in a lightly greased 8- x 8-inch dish. Spoon pesto over potato mixture. Top evenly with remaining potato mixture. Sprinkle with remaining 1/4 cup cheese; microwave at HIGH 2 minutes.

MARY MARGARET RUSSO

LAFAYETTE, LOUISIANA

VEGETABLE POTATO SALAD

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 11 MIN.

We like our green beans crisp, but if you prefer more tender beans, lengthen the cook time.

1 pound fresh green beans, trimmed

2 pounds small red potatoes, quartered

1 pint cherry tomatoes, halved

1/4 cup crumbled feta cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup olive oil

2 tablespoons balsamic vinegar

1 garlic clove, minced

1 tablespoon fresh chopped basil

COOK green beans in boiling salted water to cover 3 minutes or until crisptender; drain. Plunge into ice water to stop the cooking process; drain well, and set aside.

COOK quartered potatoes in boiling salted water to cover 8 minutes or until tender. Drain.

COMBINE beans and potatoes in bowl.

Add tomatoes and next 3 ingredients; gently toss.

WHISK together olive oil and remaining ingredients. Drizzle half of dress-ing over bean mixture, and gently toss. Drizzle with remaining dressing just before serving. MATT LANKES

AUSTIN, TEXAS

NUTTY OKRA

MAKES 4 SERVINGS

PREP: 10 MIN., FRY: 4 MIN. PER BATCH

Use a food processor to effortlessly chop the peanuts.

1 cup all-purpose baking mix

1/2 cup finely chopped dry-roasted, salted peanuts

1 teaspoon salt

1/2 teaspoon pepper

1 pound fresh okra, cut into 1/4-inch pieces*

Peanut oil

STIR together baking mix, chopped peanuts, salt, and pepper in a large bowl. Add okra, tossing to coat; gently press peanut mixture into okra.

POUR oil to depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375[degrees]. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.

JINA BREAZEALE

GUYTON, GEORGIA

*1 (16-ounce) package frozen cut okra, thawed, may be substituted for fresh.

Copyright Southern Progress Corporation Jun 2003
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