November Side Dish Recipes

Hi,
Want to keep your hand in the cooking game? November's side dish recipes are delicious and simple to prepare. Give these a try and serve alongside your November recipes. For an easy to print page, see the link at the right under "Useful Links."

November Recipes

TURKEY LIVER PATÈ
(Serves 6 as an appetizer)

Ingredients:
1 Turkey liver
2 strips Bacon
2 teaspoons Flour
¼ cup chopped Onion
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ cup Milk, about

Directions:
1. Preheat oven to 325º F.
2. Put the turkey liver and bacon in a blender container and blend.
Add flour, onion, salt pepper and milk and blend.
(Add enough milk to make the consistency of a thick cream soup.)
3. Pour mixture into a buttered 1 ½-cup baking dish.
Set in a pan of hot water and bake, uncovered, for 1 hour,
or until a small sharp knife inserted in center comes out clean.
Serve with crackers.

BALSAMIC VEGETABLE SAUTÉ
(Serves 6)

Ingredients:
1 tablespoon Olive Oil
2 cups sliced Mushrooms
3 Zucchini, thinly sliced
1 cup Cherry or Grape Tomatoes, halved
2 tablespoons Balsamic Vinegar
½ teaspoon dried Basil
1 teaspoon minced Garlic
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Sugar

Directions:
1. In a large skillet, heat the olive oil over moderately high heat.
Add mushrooms and sauté 3 minutes.
2. Add zucchini and sauté 3 to 5 minutes, or until nearly tender.
3. Add the remaining ingredients and cook, stirring for 2 minutes.

MASHED ROOT VEGETABLES
(Serves 6)

Ingredients:
1 large Rutabaga, peeled and cut into 1-inch pieces
2 large Carrots, peeled and thinly sliced
1 large Parsnip, peeled and cut into 1-inch pieces
1 large Garlic Clove, peeled
1 Bay Leaf
1 ½ pound Russet Potatoes, peeled and cut into 1-inch pieces
3 tablespoons Butter
½ cup warm Milk
1 tablespoons minced Parsley
¼ teaspoon Black Pepper

Directions:
1. Put rutabaga, carrots, parsnip, garlic and bay leaf in a large pot with salted water. Bring to a boil and cook 20 minutes.
2. Add potatoes and cook another 15 minutes, or until vegetables are very tender. Drain, and discard bay leaf.
3. Add butter, milk, parsley and pepper.
Mash vegetables until smooth.