Side Dishes

*"Chipotle's" Basmati Rice Recipe*

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.


*Tender Carrots*

1 pound carrots, peeled and sliced
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup Parkay (room temp)

Cook carrots in large pot of water until tender. (When a fork goes smoothly through, but not mushy). Drain water, leaving just the bottom of the pan covered in water. (maybe 1/4 of a cup water) In a small bowl combine nutmeg and cinnamon with the butter. Mix well and add to carrots. Cover and set on low heat for about 5 minutes. Uncover and stir coating all the carrots. Serve.


*Momma's Green Beans*

1-2 pounds cut green beans

1 smoked ham hock
6 tsp. chicken bouillon
12 cups water
1 tsp black pepper

In a 6 qt pot, add 12 cups (or 3 qts) of water.Then add your bouillon, pepper, ham hock and finally your green beans. Cook on low for about 6 hours. Or until desired tenderness.


*Green Bean Casserole*

1 can cream of mushroom soup
1/2 cup milk
1 teaspoon worcestershire sauce
1/2 tsp black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions (or more, I'm guilty of using more)

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

 This is what my daughter Adrienne got for her birthday one year, upon request, instead of a cake! She *loves* green bean casserole. And I'm pretty sure that years ago I wrote this one down straight off the back of a cream of mushroom soup can. I may have altered if over the years, but it's gotta be close to the original.


*Hashbrown Casserole*

1 bag frozen shredded hashbrowns
2 cans cream of chicken soup
1 8 oz container of sour cream
1/2 package Liptons onion soup mix
2 - 2 1/2 cups cheddar cheese/ divided

Mix  well, hashbrowns, soup, sour cream, onion soup mix and 1 1/2 cup cheese. Top with the rest of your cheese and bake for about 40 minutes on 350.