"To go withs" is one my familie's favorite expressions. We use it at home when "you need something to go with...this will go with...ect... you know ...VEGTABLES and other good things you put on your table to go with you seafood, fish, or whatever your fixin'.

Some of my "to go withs" are simple ways to dress up canned vegtables, but some are casseroles that are creative, BUT always simple.
I hope you enjoy:

Preheat over to 400°

• 1 can cream style corn
• 2 cans whole kernal corn
• 1 medium jar pimentos
• 1 medium size container French Onion Dip
• 1 medium size container Sour Cream
• 2 boxes Jiffy Corn Bread mix

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• 2 cups sweet whole kernal corn
• 2 tbsp butter
• 1/2 cup onion
• 1/4 cup green pepper, chopped
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1 large tomato, chopped
• 2 tbsp sugar

• 1 (16oz.) can whole kernel corn
• 1 cup sour cream
• 1 (11 oz.) can cream-style corn
• 1 1/2 cups self rising corn meal
• 2 eggs, slightly beaten
• 1 cup Cheddar cheese,
• grated 1/2 cup margarine or butter, melted

• 1 lb acorn or butternut squash
• 1 tbsp brown sugar
• 1 tbsp maple syrup
• 1 tbsp melted margarine or butter
• Dash ground nutmeg

This basic dish is tasty served as a side dish for meat or chicken. It also can be served as a main dish by adding bite sized pieces of chicken to the vegetables during cooking and then toss with cooked pasta. Leftover Ratatouille can be used to fill omelets or used in a frittata.

Ingredients:

• 3 – 4 cloves garlic, minced
• 1/2 cups olive oil (divided)
• 1 large onion, diced
• 1 lb. zucchini (5 – 7 medium), cut into 1/4 inch rounds
  
• 4 large bell peppers (red, green or orange or a combination of all three), cut into 1/4 inch strips
  
• 1 lb. eggplant, peeled and cut into 1 inch cubes >li>1 can diced tomatoes (14 – 16 oz can) or peel, seed and dice 1 lb fresh tomatoes
• 2 teaspoons dried sweet basil (double if using fresh)

Heat about 1/4 cup olive oil in a large heavy pot or skillet over medium heat. Add zucchini and bell peppers; sauté until just tender-crisp – about 3 – 4 minutes. Transfer to a bowl and set aside.
Add more olive oil to the pan, if necessary, and add the onions and eggplant. Sauté 3 – 4 minutes, then add the garlic, sautéing the mixture a few more minutes.
Add the tomatoes. Cook for 2 minutes, and then add the zucchini mixture. Gently stir and add seasonings. Turn down heat and simmer until vegetables are tender but still slightly crisp. Taste and adjust seasonings, adding more Cajun seasoning, sea salt, or freshly ground black pepper, as needed.
Garnish with fresh herbs and serve hot. Can be garnished with the following herbs:

• 1 tablespoon fresh flat leaf parsley, minced
• 1 teaspoon dried thyme (double if using fresh)
• 1/2 teaspoon ground black pepper
• 1 teaspoon Cajun Spice Blend (or add to taste)
• Sea salt to taste (about 1 teaspoon)

This a dish from Mexico and it's real nice for a cold day. I think it's great. Posole' is a dish that means hominy. This dish is traditionally served around Christmas time, but I think it's great anytime you want a good soup. But fix it right! It should look like a soup; and it should be spicy!!
The recipe comes from Mexico and the Southwestern United States; that's where I learned how to fix it.
I think the key is - how hot do YOU want it? The hotter...the better!
This recipe is for folks with a medium tolerance for HEAT, but remember, the hotter it is - the more authetic! Anyway here goes:

• 1 lb meat (lamb, beef stew, any meat like that)
• 1 large can posole' (white hominey...usally with found with the Mexican foods)
• 1 can green chilli peppers, (mild)
• 1 can stewed tomatoes (plain)
• 1/2 cup onion, chopped
• chili powder (to taste, remember the hotter the better)

• 1 (10 oz.) frozen spinach, thawed & pressed dry
• 1 (10 3/4 oz.)cam cream of chicken soup
• 1 (8 oz.) sour cream
• 1 (4 oz.) can chopped green chilies, drained
• 2 tbsp. minced green onion
• 12 (4 1/2" corn tortillas)
• vegetable oil
• 16 oz. Monterey Jack cheese, grated
• 3/4 c. minced onion

• 2 TBS vegetable oil
• 1 medium onion, chopped
• 4 oz chopped green chilies, drained
• ³ cup raw rice
• 1 cup water
• 1 beef bouillon cube
• 1 can (16 oz) kidney beans
• 1/2 cup shredded jack cheese (or cheddar)
• 1 Lb smoked sausage
• 1 Tsp hot sauce

• 1 cup chopped onion (1 large)
• 6 slices bacon,cut up
• 1 clove garliic,minced
• 1 15-oz. can lima beans, rinsed and drained
• 1 16-oz. can pork and beans in tomato sauce
• 1 15 1/2-oz. can red kidney beans, rinsed and drained
• 1 15lz. can butter beans, rinsed and drained
• 1 15-oz can garbanzo beans, rinsed and drained
• 3/4 cup ketsup
• 1/2 cup molasses
• 1/4 cup packed brown sugar
• 1 Tbsp prepared mustard
• 1 Tbsp Worcestershire sauce

Preheat oven to 375°F. In a skillet cook the onion, bacon and garlic until bacon is crisp and onion is tender, drain. In a bowl, combine onion mixture, lima beans, pork and beans, kidney beans, butter beans, garbanzo beans, ketchup, molasses, brown sugar, mustard, and Worchestershire sauce. Transfer the bean mixture to a 3 quart casserole. Bake, covered, for 1 hour. If desired, top with additional cooked baacon.. Makes 12 to 16 side-dish servings. Note: For slow-cooker directions prepare the bean mixture as above, transfer to a 3 1/2 ooor 4 quart electric slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-setting for 4 to 5 hours.

• 1 1/4 cups water
• 1/3 cup shoortening
• 4 eggs
• 3/4 cup finely chopped pepperoni (3 oz.)
• 3/4 cup finelly shredded Pecorino Romano or Parmmesan cheese (3 oz.)
• 2 Tbsp snipped fresh flat-leaf parsley
• 1/8 tsp garlic powder
• 1/2 ground black pepper

Preheat the oven to 450°F. Lightly grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms to a ball. Remove from heat. Cook for 10 minutes.

Add eggs, 1 at a time, beatinng well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder,and black pepper.

Drop rounded teaspoons of dough 2 inches apart onto prepared baking sheets. Position the 2 baking sheets on sepparate oven racks. Bake 15 to 17 minutes or until firm and golden brown, switching oven racks halfway through baking. Transfer to a wire rack. Repeat, as needed, for remaining dough. Serve warm. If desired, serve with pizza sauce. Makes about 40 puffs.

• 1 to 2 lbs. asparagus - cleaned and cut into 2" pieces
• 1 tall can evaporated milk
• 3 tbsp flour
• 3 tbsp margarine
• 1 cup grated Mozzarella, Swiss or Cheddar cheese
• 1 cup buttered bread crumbs

• 8 oz.dried fettuccine oor spaghetti, broken (I would use vermencelli)
• 1 16-oz pkg loose-lack frozen brocolli, carrots, and cauliflower
• 2 Tbsp butter or margarine
• 3 Tbsp all-purpose flour
• 2 1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt 1/4 tsp ground black pepper
• 1 41/2-oz jar sliced mushrooms, drained
• 2 Tbsp gratedParmesan cheese

Preheat ovento 400°F. Lightly grease 3 quart retanugular baking dish; set aside. Cook pasta according to package directions; drain. Cook vegetables according to package directions; drain and set aside.
for the cheese sauce,in a medium sauucepan melt the butter. Stir in the flour. Slowly add the milk. Cook and stir for 1 minute more. Remove from heat. Stir in the 1/2 cup Parmesan cheese, salt, annd black pepper.
In a large bowl toss pasta with 1/2 cup of the cheese sauce. Spread pasta evenly in prepared dish. Top with vegetables and mushrooms. Pour remaining cheese sauce over all. Top with the 2 tablespoons Parmesan cheese. Bake, uncovered, about 15 minutes or until heated through. Makes 8 side-dish servings.

• 2 cups cooked mashed sweet potatoes
• 1/3 cup brown sugar
• 1/2 Tsp. nutmeg
• 1/2 Tsp. cinnamon
• 1/2 cup cream or half and half
• 3 TBS butter or oleo
• 1/2 Tsp salt
• 2 eggs, separated
• Small marshmallows

Preheat oven to 350°

• 12 potatoes, cooked and mashed
• 1 8-ounce pkg cream cheese
• 1 cup sour cream
• butter
• salt to taste
• onion salt or chives to taste

• 4 Medium baking potatoes, scrubbed and pierced with fork
• 1/3 to 1/2 cup milk
• 4 tablespoons grated Parmesan cheese
• 3 tablespoons butter or margarine
• 1/2 teaspoon basil, crushed
• 1/2 salt
• 1/4 teaspoon marjoram, crushed
• 1/8 teaspoon pepper
• Paprika
• 3/4 cup Blue Diamond Whole Natural Almonds, chopped and toasted

Bake potatoes at 400°, 1 hour or until tender. Cut thin lengthwise slice from top of each potato: discard slice. Scoop out inside of potato, leaving a thin shell. Mash potatoes, beat in milk, 3 tablespoons parmesan cheese, butter basil, salt, majoram, pepper and dash paprika. Stir in almonds. Pack potato mixture into shells. Place on greased baking pan. Sprinkle with remaining 1 tablespoon Parmesan cheese and paprika. Bake at 400°, 20 minutes or until browned.

• 6 to 8 pork chops
• salt and pepper
• 1 can onion soup
• 1 can water
• onion powder - to taste
• garlic powder - to taste
• 1 cup raw rice, not instant.

• 1 lb eggplant, peeled and cut into cubes
• 1/2 large onion, diced
• 3 tomatoes, finely chopped
• 1 green pepper, diced
• 1/4 cup vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• Optional: black olives or capers

Another great eggplant recipe!!

• 2 tsp olive oil
• 1 onion, halved and sliced
• 3 cloves garlic
• 1 tsp oregano
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 lbs tomatoes, chopped
• 3 tbs fresh basil, sliced
• 1 cup dry bread crumbs, seasoned (can buy in stores)
• 1/4 cup grated parmesan cheese
• 3 egg whites, lightly beaten
• 1 cup mozzarella cheese, shreaded
• 2 or 2 1/2 lbs eggplant, peeled and cut crosswise into 3/8" thick slices

• 3 cups crumbled 2-day-old cornbread
• 3 cups crumbled stale bread or toast
• 2 cups Chicken stock
• 1/4 cup chopped freash parsley
• 1/2 chopped celery
• 1 cup chopped onion
• 1/2 cup chopped green onions
• 1/2 tspn crushed dried mint
• salt to taste
• ground Cayene pepper to taste

• 1 lb. cooked ground beef
• 1/8 tsp garlic powder
• 1/2 cup cooked rice
• 1 tsp parsley
• 1 small head of cabbage, chooped
• 1/4 tsp salt
• 1 small onion, chopped
• 1/4 tsp pepper
• 1 tbs sugar
• 2 cups vegtable juice cocktail (V8 or tomato juice)

Mary's Freebies