Take Five For Sides

Less equals more with these sensational sides.

Once you calculate the short ingredient lists for these recipes, all the dishes add up to good. You won't find better accompaniments for supper.

SAUTÉED GREEN BEANS WITH BACON

MAKES 4 TO 6 SERVINGS

PREP: 25 MIN., COOK: 15 MIN.

1 ¾ pounds fresh green beans, trimmed

¼ cup water

8 bacon slices, chopped

5 green onions (white bottoms and light green parts of tops only), chopped

½ teaspoon salt

½ teaspoon pepper

PLACE beans and ¼ cup water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave at HIGH 4 to 7 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.

COOK chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.

SAUTÉ green onions in skillet in hot reserved drippings over medium-high heat 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon.

DEBORAH S. WALTHALL

WAKE FOREST, NORTH CAROLINA

KITCHEN EXPRESS: Substitute 2 (12-ounce) packages ready-to-eat trimmed fresh green beans for the fresh green beans, omitting water. Pierce bags with a fork and microwave at HIGH 4 to 5 minutes or until crisp-tender. Proceed with recipe as directed.

SNAPPY FRUIT SALAD DRESSING

MAKES ABOUT 1 CUP

PREP: 10 MIN., CHILL: 30 MIN.

Toss 1/2 cup dressing with 6 cups cubed fresh fruit, or serve as a quick dip with gingersnaps.

½ cup light sour cream

½ cup light mayonnaise

¼ cup powdered sugar

1 ½ teaspoons lemon juice

½ teaspoon dried ground ginger*

STIR together all ingredients in a small bowl. Cover and chill at least 30 minutes. Store in refrigerator up to 3 days.

CAROL S. NOBLE

BURGAW, NORTH CAROLINA

* ½ teaspoon ground cinnamon may be substituted.

BLUE CHEESE ICEBERG WEDGES

MAKES 4 SERVINGS

PREP: 15 MIN.

Add chopped tomato to dress up this dish.

¾ cup blue cheese dressing

1 small head iceberg lettuce, cut into 4 wedges

½ cup crumbled blue cheese

Freshly ground pepper to taste 4 bacon slices, cooked and crumbled

POUR dressing evenly over lettuce wedges; sprinkle evenly with cheese, pepper, and bacon. SHIRL CIEUTAT

NEW ORLEANS, LOUISIANA

GREEK ICEBERG WEDGES: Pour ¾ cup Greek dressing evenly over lettuce wedges; sprinkle evenly with ¼ cup crumbled feta cheese, ¼ cup chopped red onion, and ¼ cup chopped ripe black olives. For testing purposes only, we used Athenos Greek With Feta Cheese Mediterranean Dressing.

CAESAR ICEBERG WEDGES: Pour ¾ cup Caesar dressing evenly over lettuce wedges; top evenly with ¼ cup shaved Parmesan cheese. For testing purposes only, we used Ken's Steak House Caesar Dressing.

BAKED PINEAPPLE

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., BAKE: 30 MIN.

Serve this favorite dish with ham, pork, chicken, or turkey or at a brunch.

2 (20-ounce) cans pineapple chunks in heavy syrup

1 tablespoon all-purpose flour

½ (8-ounce) block Cheddar cheese, shredded

38 round buttery crackers, crushed (1 sleeve)

¼ cup butter, melted

DRAIN pineapple chunks, reserving ½ cup syrup.

SPRINKLE flour over pineapple chunks in a medium bowl, and toss to combine. Spread pineapple mixture evenly into a lightly greased 8-inch-square baking dish. Drizzle with reserved ½ cup syrup. Top evenly with cheese and cracker crumbs; drizzle with butter.

BAKE at 350° for 25 to 30 minutes or until browned. Serve immediately.

NOTE: For testing purposes only, we used Ritz crackers.

Copyright Southern Progress Corporation Jun 2005
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