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                                        Nothing makes a meal like side dishes. We have three great ones. First from Sweet Lorraine's Restaurant their famous garlic mashed potatoes. If you've never been to Sweet Lorraine's it's a MUST!!
                                        Second my son Rob, who has a cooking background and is now doing the show with me, gave this recipe "off the top of his head" one morning and I think you'll love it.
                                        The Pineapple Casserole was called in by one of our "Neighbors" and it's so simple and will go well with so many main dishes I wanted to single it out.
                                        Enjoy! - Bob.

                                        RECIPE OF THE MONTH #1

                                        ROASTED GARLIC MASHED POTATOES (from Sweet Lorraine's)

                                        5 lb. Yukon Gold Potatoes, cooked til tender, add to large mixer with:
                                        1 c. heavy cream
                                        1/2 c. roasted garlic
                                        salt to taste
                                        ground white pepper to taste
                                        4 oz. cubed unsalted butter
                                        Whip until smooth - then add:
                                        1 c. julienned spinach
                                        (serves 10-12)

                                        RECIPE OF THE MONTH #2

                                        ROB'S BROCCOLI BULGAR ON YOGURT (Rob Allison's)

                                        Make an oval on a plate with 2 T. yogurt. Cook 1/2 c. bulgar wheat with a little over 1 c. of water (or chicken stock), salt and pepper to taste, aprox. 1/2 t. curry powder and garlic powder to taste. Simmer about 15 minutes. Cut up some sweet onion, diced finely. Add to bulgar at the end of cooking. Pour bulgar mixture in a mound, on top of yogurt. Place 2-3 steamed broccoli spears on top of each bulgar mound.
                                        (serves 2 as a side dish)

                                        RECIPE OF THE MONTH # 3

                                        PINEAPPLE CASSEROLE

                                        2 large cans of pineapple chunks, drained
                                        1 c. light brown sugar, packed
                                        6 T. flour
                                        2 c. sharp Cheddar cheese, grated

                                        Mix well and pack into a lightly greased (9 inch square) glass dish. Top with a 1/2 roll of Ritz crackers, crushed and mixed with 4 T. melted butter. Bake in a 350° oven 35-40 minutes. serve warm with ham or pork.
                                        (serves 8)

                                        ADDENDUM:
                                        In the pineapple casserole recipe (issue #174-Apr. '98, p. 1): Check the casserole for doneness at 25-30 minutes to ensure it's not too dry.

                                        Garlic mashed potatoes, broccoli-bulgar side dish and pineapple casserole recipes are from our April 1998, Menu Minder publication. Issue 174.



                                                                  
                                                                  

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