Out of Helen's Kitchen

Click on the logos above to read our digital editions

Out of Helen's Kitchen - Sides

Details: Published on Tuesday, October 9, 2018

Share

By Helen Drysdale

Neepawa Banner & Press

Today’s recipes are 2 side selections to help feed the extra company at Thanksgiving.

Savory squash bake.

1 medium onion, diced

2 cloves garlic, minced

2 Tbsp. oil

5 cups peeled and cubed butternut squash

1 large can of diced tomatoes

1 red pepper, diced

1 tsp. dried oregano

2 tsp. parsley

1 tsp. dried basil

1 tsp. salt

1/2 tsp. pepper

In a frying pan sauté the onion and garlic until tender.

Add the remaining ingredients and pour into a 9x13” pan. Cover with foil and bake at 350° for 50-60 minutes or until squash is tender. Serve as a side or use to serve over rice.

Creamed turnip

2 Tbsp. butter

salt and pepper

2 Tbsp. flour

2 cups grated cheddar

cheese

1 1/2 cup milk

1 cup crushed cracker crumbs

Heat butter and mix in flour. Add milk and salt and pepper. Cook and stir till thickened. Stir in the cheese. Add the turnip. Place in a lightly buttered casserole dish. Sprinkle with cracker crumbs and bake at 350° for 1 hour.