Conference turris::cooks

    5  10 3/4-ounce cans cream of potato soup
    6  cups half and half
    1  10-ounce whole baby clams (undrained)
    1  tablespoon dried minced onion
    1  tablespoon dried parsley flakes
    1/2 teaspoon garlic powder
    1/2 teaspoon seasoned salt
       Hot pepper sauce (such as tobasco)
       Salt and freshly ground pepper
    1/4 cup (1/2 stick) butter, melted
       Micnced fresh parsley
    
    10 to 12 servings
    
    Heat soup with half and half in heavy large saucepan over
    medium heat. Add next 6 ingredients. Season with salt and 
    pepper. Reduce heat to low. Simmer gently until thickened,
    stirring frequently, about 15 minutes. Drizzle butter on top.
    Ladle soup into bowls. Garnish with parsley.

    2   tablespoons vegetable oil
    4   teaspoons rice vinegar
    1   teaspoons soy sauce
    1/2 teaspoon sugar
    1   teaspoon finely shredded ginger
    1/2 hothouse cucumber, thinly sliced
    2   teaspoons toasted sesame seeds
    
    2 servings; can be doubled or tripled
    
    Combine first 4 ingredients in small bowl andstir until sugar
    dissolves. Mix in ginger. Letstand at least 5 minutes. Divide
    cucumber between plates. Drizzle vinegar mixture over. Sprinkle
    with sesame seeds and serve.

    Try cole slaw as a side dish. If you need a recipe I'll bring mine in
    tomorrow. And I'm sure someone else might have a variation.

    Here are two side dishes my family enjoy with casseroles instead
    of large salad.
    
    Slice cucumber into thin slices mix with sour cream, salt and peper
    to taste and serve cold - one variation they like also is to add
    thin onion slices.
    
    Marinate fresh (great in the summer) tomatoes, cut in wedges, in
    olive oil, vinegar, and feta cheese over-nite.  
    
    Both are very easy and can be done the night before.
    
    

    Try fried tomatoes slices. Lightly flour, salt and pepper slices
    of tomato and fry in a small amount of oil or oleo until lightly
    browned. You can use green or red tomatoes.

    Here is my never-fail cole-slaw recipe:
    
    Slice cabbage as thin as possible
    Slice or dice carrots 
    
    Dressing:
    
    1/2 cup (or so) miracle whip salad dressing
    1/8 cup lemon juice
    2 (or more) tsp. horse radish (to taste)
    sugar (to taste)
    
    Place all ingredients in small bowl and use whisk to incorporate.
    Pour over cabbage and carrots.

    Carla try this, you can't go wrong and it's super.
    
    1   3 to 5 pound head of cabbage.
    1/2 teaspoon celery seed
    1/2 teaspoon mustard seed
    1/2 cup vegetable oil
    1/2 cup cider vinegar
    1/4 cup honey
    1   medium onion, finely chopped
    1   green pepper, finely chopped
    
    slice cabbage very thinly, add onion and green pepper. In a sauce
    pan, add other ingredients.  Heat and mix, do not boil. Add all
    of the above in a large salad bowl and mix by hand. cover and let
    it sit in the refridgerator over nite, mixing ocassionally. Serve
    chilled.
    
    
                                      Your going to love it,
    
                                      Doc.

    I'd like to challenge all SPINACH-HATERS to try this side dish.
    
    SINFUL CREAM SPINACH
    
    2 pkgs frozen chopped spinach
    1 can cream of ???(mushroom, chicken, celery, whatever) soup
    8 oz sour cream
    1/4 to 1/2 cup shredded monterey jack cheese
    
    Cook spinach per pkg directions.  Put in collander and drain out
    all liquid.  Put drained spinach in baking dish, add soup, sour
    cream and cheese.  Salt & pepper to taste.  Stir well.  Bake in oven or
    microwave only until cheese is melted.
    
    That's it.  Anybody willing to take the dare??
                                                 
    

                      Broccoli/Rice Casserole
    
    
    3 cups cooked rice
    2 pkgs frozen broccoli - cooked (I use fresh)
    1 can cream of mushroom soup
    1 8 oz jar cheese whiz (add a little more of other cheese)
    1 tbls minced onion
    
    Mix all together in casserole dish and bake at 350 degrees for 1
    hour.  Sometimes I also add chopped almonds for a little variety.
    

    I am looking for side dish that can be served with stuffed peppers...
    any good suggestions
    
    thanks in advance
    
    Julie

    Egg noodles? Maybe mixed with chopped veggies?
    
    Fettucini alfredo?
    
    Whaddaya like?
    
    beth

    I love noodles, he doesn't.. veggi we both love, so we know we'll have 
    some type, I didn't know since there will be the meat, rice, and some
    type of vegetable would that be enough.. I thought of stir frying the
    veggi... Maybe I'll just do enough noodles for me..
    
    thanks Beth
    
    Julie
     
    
    
    
    
    
              

Stir fry some peppers, squashes (zucchini, yellow,,etc), tomatoes, mushrooms,
etc. with some oil, garlic and spices.  

Serve plain veggies for him, add some cooked linguini to yours!

I assume you have meat and rice in the pepper stuffing?  If so, how about 
a green salad?

If the peppers are meatless, how about a side of meat or fish?  Like Cod baked
in tomato caper sauce (hot), or tuna or salmon salad (cold).

    yes I had meat and rice in the peppers.. I had kimchi and broccoli...
    decided to stay with veggi... and it was delicious...
    
    More suggestions for later meals still will be appreciated
    
    thanks in advance
    
    Julie

OK, I'll bite...what's a kimchi!?!?!?!?!?!


dana

It's spicy pickled cabbage.  The Korean version of sauerkraut.

From Bon Appetit (6/89):

                             Snow Peas and Carrots


    3 large carrots, peeled, cut into
      2 1/2 x 1/2-inch strips
    2 T butter
    4 medium shallots, minced 
    1 pound snow peals, strings removed
    2 T dry Sherry
    Salt and freshly ground pepper


    Bring medium saucepan of water to boil.  Add carrots and simmer
    until beginning to soften, 2 minutes.  Drain and refresh under cold
    water.  Drain.

    Melt butter in heavy large skillet over medium heat.  Add shallots
    and cook 1 minute.  Add carrots and peas and stir 1 minute. 
    Sprinkle with Sherry and cook until vegetable are crisp-tender, 3
    minutes.  Season with salt and pepper.

    I'm making dinner for my Mom on Thursday and I want to impress her, but
    I don't have a lot of time to do anything *too* fancy.
    
    I'm making marinated pork tenderloin with orange-tomato-chipotle pepper
    sauce.  What would be a good vegetable and/or starch accompaniment? 
    Some thoughts I had were: spanish rice, polenta, plantains, roasted
    potatoes... The dish is Mexican/Hispanic and other than Spanish rice I
    can't think of what would be "traditional" (though I'm not hung up on
    that.)
    
    Thanks for the hints!
    
    D!

A quick "spanish" rice can be done by substituting mild salsa for about 1/3-1/2
the water when cooking the rice.

On the other hand, grilled veggies brushed with garlic flavored oil would be
nice, too.  Halved zukes, red onions, whole scallions, red/green/yellow pepper
slices, even plum tomatoes work well. 

    
    	Knowing nothing about how "traditional" it might be, a nice
    	long-grain rice dish with the orange-tomato-chipotle pepper sauce 
    	and pork would sound yummy to me. Simple to make yet somewhat more
    	elegant than plain spanish rice (which I'm not a big fan of).
    
    	-Erik

    I decided on a plain wild-rice/brown-rice mix.  That worked quite well
    because the sauce was *very* spicy and also chunky, so mixing the rice
    with the sauce help it mellow out and the whole
    orange-wildrice-pork-tomato combination made for an interesting
    chewy/spicy mix.  A side dish with more flavor would have competed
    instead of complemented.
    
    D!