Side Dishes | ||
2 heads cauliflower 2/3 lb bacon 1 bunch green onion 1 cup sour cream 1/2 stick butter 1 clove minced garlic salt and white pepper to taste 2 cups grated cheddar, divided Cut up the cauliflower and steam/boil until soft. While the cauliflower is cooking, cut the bacon up into small pieces and fry. Then chop the onion up fairly fine, including the green portion. When the cauliflower is soft, drain well. Add the butter and sour cream. Use a mixer to mash the cauliflower until creamy. Add the bacon bits, green onion, garlic, salt, pepper, and 1 1/2 cups of grated cheddar. Mix well and pour into large casserole dish. Top with remaining 1/2 cup of cheese. Bake at 350 for 20-30 min, or until top begins to brown. Serve. By : Lisa Sporleder Cauliflower Souffle 2 cups steamed cauliflower, mashed 2 beaten eggs 1 cup whole ricotta cheese 1/4 cup grated cheddar cheese 1/4 cup parmesan cheese few dashes nutmeg dash of cloves salt & pepper to taste onion or garlic powder to taste Mix all ingredients together. Bake at 350 for 20 mins or untill bubbly brown. German Mock-Potato Salad 1 head cauliflower, cooked and chopped 2 eggs, boiled and chopped 1 onion, chopped 8 slices bacon, cooked and crumbled 1/3 cup cider vinegar 1/2 teaspoon dry mustard 1/4-1/2 cup Splenda, or to taste parsley Fry bacon. Remove bacon from pan and add onion and saute until clear. Add vinegar, mustard, and sweetener. Pour over crumbled cauliflower, eggs and bacon. Garnish with parsley. Deviled Egg Casserole Sauce 1/4 c. butter 1/4 c. soy flour 2 c. whole milk 1/2 tsp salt 1/8 tsp black pepper 1/2 c shredded cheddar cheese 9 large eggs, hard cooked and shelled 2 T mayonnaise 1-1/2 T cream 1 T white vinegar 1/2 tsp lemon juice 1/2 tsp salt 1/2 tsp dry mustard 1/8 tsp black pepper 1 c pork rind crumbs 2 T butter, melted 1. Heat oven to 350. Grease a 9"or10" round shallow baking dish with butter. 2. Make sauce: melt butter in medium saucepan over low heat. Add flour and stir constantly until smooth and frothy. Let mixture bubble about 3 minutes, stirring often to prevent browning. 3. Stir in cream, salt and pepper. Stir over medium heat about 5 minutes until smooth, thickened and boiling. 4. Remove from heat. Stir in cheese until melted. Cover while assembling casserole. 5. Cut eggs in half lengthwise. Remove yolks to a bowl. Reserve whites. Mash yolks with a fork until smooth. Add mayo, cream, vinegar, lemon juice, salt, mustard, and pepper. Stir until blended. 6. Spoon yolk mixture into hollow of each white and smooth tops. Arrange yolk-side down in prepared baking dish. Pour sauce over eggs. 7. Mix crumbs and melted butter in a small bowl and sprinkle evenly over top. 8. Bake 25 to 30 minutes until sauce is bubbly and crumbs are golden. Serves 6 By: Gina Fried Green Beans and Bacon 5 slices bacon 1 10oz pkg frozen green beans 1/4 small onion chopped fresh garlis chopped to taste Cut bacon into strips and saute 'till slightly browned. Microwave beans for a minute or two to defrost. Add onion, garlic and beans, and saute 'till beans are done , slightly browned, and bacon is nearly crisp. You can add a splash of Tabasco, if desired. By: Kathy :-) Mom's "Potato" Salad 1 head cauliflower, cooked and chopped 2 eggs, boiled and chopped 1 onion, chopped 1 stalk celery chopped 1/3 cup mayo 1/2 teaspoon dry mustard 1/2-1 tsp seasoned rice vinegar salt and pepper to taste Mix mayo, mustard and vinegar and pour over vegetables in a medium size bowl. Toss lightly and refrigerate to blend flavors. You may decorate with additional egg slices, or parsley, if desired. By: Kathy :-) Sausage/Squash Casserole This could also be a great main course. Kathy :-) 1 - lb mild ground sausage 4-5 yellow summer squash, sliced thin 1 med onion, chopped 2 - Tbsp butter 1 - 8 oz sour cream 2 - eggs, beaten 1 1/2 cup cheddar cheese Brown sausage, drain, reserving the drippings. In the drippings, saute the squash and onions, adding 2 tbsp of butter. You may need to add a little water at this point to make sure the veggies get nice and soft. When veggies are done, combine all ingredients except 1/2 cup cheese in a casserole dish. Bake @ 350 degrees for 30-40 minutes, topping with remaining cheese just before its done. Approximatly 8 large servings. By :Debbie Brunch Spinach Patties 10oz frozen spinach, thawed, squeezed to drain 3/4 cup dry cottage cheese 1/2 cup finely crushed pork rinds 1/2 cup grated parmesan cheese 1/4 cup mayo 2 eggs, beaten 1/4 tsp salt 1/8 tsp pepper 2 tbsp olive oil 1/2 cup shredded swiss cheese In medium bowl, combine all ingredients except oil and cheese, mix well. Using about 1/3 cup, shape mixture into 6 patties. In large skillet over med. heat, heat oil then cook patties about 5 minutes on each side or until brown. Top with Swiss cheese. Serve immediately. 6 servings each servings contains 4.3 gm carbs, 1gm fiber. By : Lynwood Shrimp & Avocaco Salad 3 cups water 3/4 pound small shrimp 1 large avocado cut into 1/2 inch cubes 1 tbls minced onion 1/4 cup chopped celery 1/2 c chopped green 1/2 tsp dried basil pepper 1/4 tsp salt 2 tbls lemon juice 1/4 c mayo 1/4 c SF ketchup dash of Paprika 2 hard cooked eggs, sliced Lettuce leaves 6 ripe olives, sliced Boil shrimp in water. Drain and rinse well with cold water. Peel and devein. Combine shrimp with next 4 ingredients; sprinkle with basil, salt and lemon juice, set aside. Combine mayo,ketchup,paprika and 1 tsp lemon juice; mix dressing well, and set aside. Line 4 individual salad bowls with lettuce leaves, and fill each with shrimp mixture. Pour desired amount of dressing over top. Garnish with egg slices and olives. Zucchini with Two Cheeses This recipe was posted using Linguine pasta. The only change I have made is the suggestion of using Spaghetti Squash as a "pasta" substitute. My family really enjoys it.This could also be a great main course. Kathy :-) 3 tablespoons salad oil 6 medium-size zucchini (about 1½ lbs. total), coarsely shredded (5 to 6 cups) 4 large cloves garlic, minced or pressed 1/4 cup chopped parsley 1/2 cup butter or margarine, divided equally 1/2 cup half-and-half or cream 1/2 cup grated Parmesan cheese 1 1/2 cups (6 oz.) shredded jack cheese Salt and freshly ground pepper 1 Large Spaghetti Squash, pierced several times to allow steam to escape. Bake Spaghetti Squash at 350 for 45 minutes to 1 hour. Slice in half lengthwise, scoop out dark yellow strands and seeds. Take a pasta fork, or regular fork, and separate strands. Put in microwave safe dish. Heat oil in a wide frying pan over high heat. Add zucchini and all but a bit of the garlic; cook, stirring, just until zucchini is tender-crisp to bite (3 to 4 minutes). Reduce heat to low. To zucchini mixture, add parsley,1/4 c butter, and half-and-half; stir lightly until butter is melted. Add 1/4 c butter and a small portion of the fresh garlic to spaghetti squash,and toss lightly, then zap spaghetti squash until hot. Add spaghetti squash to zucchini mixture,then Parmesan cheese, and jack cheese. Mix lightly, using 2 forks. Season to taste with salt and pepper. Makes 4 servings. Per entire recipe w/o spaghetti squash (from DietWatch): 2,111 calories, 71 g protein, 29 g carbs, 1,969 g total fat, 507 mg cholesterol, 2,336 mg sodium By : Ana in Riverside Low Carb "Potato" Soup 1 package frozen cauliflower (7 cups) 1 pint Whipping Cream Cheese - I used Velvetta which I had on hand Ground Black Pepper Defrost the cauliflower... I used a microwave and a bit of hot water. Drop the cauliflower in a blender and set it on a low speed, pouring in the Cream until it's about the consistancy of cooked grits. Pour the mix into a saucepan and simmer for about an hour. If you want, you can cube some cheese and melt it in at this point. Any of the traditional flavorings for Potato soup would work also - Ham, Bacon, etc. By : Evan E. |
||