• Roasted Garlic Mashed Potatoes
• Chilled Sweet Potato Salad with Coconut, Currants & Pecans
• Asparagus in Lemon Sauce
• Sautéed Red Swiss Chard
• Sesame Green Bean Sauté
• Three Bean Salad
• Quick Microwave Cranberry Relish
• Giblet Stock for Gravy
• Giblet Gravy
• Steamed Broccoli with Garlic and Parmesean
• Savory Bread Stuffing on the Side
• Scalloped Potatoes with Two Cheeses
• Very Quick Carmelized Pearl Onions
• Quick Dinner Rolls
• Jiffy Peach Cobbler with Cranberry Compote
• Shredded Brussels Sprouts Sautéed with Sweet Onions
• Pineapple-Honey Glazed Sweet Potatoes
• Sweet Potato Pie

When garlic is roasted it is much less pungent. It actually takes on a sweet nutty
flavor which compliments potatoes perfectly.

1 whole head of garlic
1 teaspoon olive oil
1/2 teaspoon dried thyme
2 pounds Yukon Gold potatoes, scrubbed, peeled and cubed
2 tablespoons butter cut into pieces
1/2 cup buttermilk
Salt and freshly ground black pepper

1. Preheat oven to 350 degrees. Using a sharp knife cut the top off garlic head exposing tops of the cloves. Place garlic head on a piece of aluminum foil. Pour olive oil on cut edge and sprinkle with thyme. Bunch aluminum foil around head and bake about 45 minutes.

2. Allow garlic to cool slightly, then break into cloves and squeeze each clove to remove soft garlic. Mash on a plate until creamy. Set aside.

3. Bring about 2 quarts of water to a boil and add potatoes. Cook until tender, about 20 minutes. Drain potatoes reserving some of the water in a separate bowl.

4. Return potatoes to pan and add butter. Warm buttermilk in the microwave for about 1 minute or warm in a saucepan on top of the stove. May curdle slightly, this is natural.

5. Add buttermilk and garlic to potatoes. Mash with a potato masher or grind through a food mill using medium mesh repeat using fine mesh. Add some of the hot potato water if potatoes are too stiff. Add salt and pepper to taste. Keep warm in a double boiler until ready to serve.

Yields about 5 cups.

This salad can be made the night before, which is one less item to prepare on the day of your feast. Add additional sugar for sweeter potatoes.

6 medium sweet potatoes (about 3 pounds) scrubbed, unpeeled
Water to cover by 2 inches
1/2 cup sugar
1/2 cup brown sugar
1 cup shredded coconut
1/2 cup finely chopped pecans
1/2 cup currants or raisins
1/2 stick butter, optional

1. Put potatoes in a large pot, add water, and bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 30 to 40 minutes or until potatoes are just tender. Check each potato.

2. Remove the potatoes from the water and when cooled enough to handle, peel. Cut into small pieces and place in a large bowl.

3. Add sugars, coconut, pecans, currents, and butter. Mash with a potato masher until well blended. Will be slightly lumpy. Chill 3 to 4 hours or overnight.

Yield 8 servings.

This recipe is so easy and delicious. Just the thing to fit into your busy day.

2 pounds fresh asparagus, tough ends broken off
1/2 cup olive oil
1 teaspoon lemon peel
1/2 cup fresh lemon juice

1. Cut asparagus into 2-inch pieces. Bring two cups water to a boil over high heat. Add asparagus reduce heat and simmer until crisp-tender, about 5 minutes. Drain.

2. In same saucepan, combine olive oil, lemon peel and lemon juice. Cook over medium heat for about 2 minutes. Toss with warm asparagus. Serve warm. Garnish with lemon slices.

Serves 6.

Spinach can be used in place of chard in this recipe.

2 pounds red Swiss chard, washed, stems removed
4 slices pork bacon or turkey bacon
3 cloves garlic, sliced thin
1 tablespoon olive oil
Salt and freshly ground pepper to taste

1. Stack the chard leaves on top of each other and cut into long stripes about 1-inch wide. Set aside.

2. Put bacon in a frying pan and sauté over medium-low heat until crispy and brown. If using turkey bacon, sauté in 2-tablespoon canola or olive oil. Set the bacon on paper towels to drain and break into pieces and pour off all but 2 tablespoons fat from the pan.

3. Add the garlic slices and sauté over medium heat until soft. Do not brown. Remove the garlic and set aside.

4. Add olive oil and chard leaves to skillet and sauté until wilted, about 3 minutes. Add bacon and garlic, toss and season with salt and pepper.

Serves six.

2 tablespoons peanut oil or canola oil
1 clove garlic, peeled and finely minced
1 teaspoon finely minced gingerroot
1 pound fresh green beans, trimmed, leave uncut
1 teaspoon toasted sesame seed oil
1/2 teaspoon salt

1. Have all ingredients ready. Heat oil in a wok or skillet. Add garlic and ginger, and stir-fry for about 30 seconds.

2. Add the green beans, and stir-fry over high heat for 3 to 4 minutes.

3. Add the sesame oil and salt; toss until beans are coated.

Serves 6.

1 16-ounce can cut green beans, drained
1 16-ounce can yellow wax beans, drained
1 16-ounce can black beans, rinsed and drained
1/2 cup Kalahari olives, chopped
1 medium red onion (about 1 cup) diced
1/2 cup sugar
1/2 cup white vinegar
1/2 cup olive oil or vegetable oil
1/2 teaspoons salt
1/2 teaspoon pepper

1. Gently toss drained green, yellow, black beans and olives in a large bowl. Set aside.

2. In a small saucepan, combine sugar and vinegar. Heat stirring until sugar dissolves. Stir in onions, oil, salt and pepper. Remove from heat.

3. Pour hot dressing over beans. Toss to coat. Cover and refrigerate overnight, stirring occasionally, if desired. Leftovers keep for about a week in the refrigerator. They taste better as they age.

Makes 8 to 10 servings.

This relish is so quick and easy people will think you spent a lot of time making it, but it is a 15 minute, one bowl, no fail method.

1 to 1 1/2 cups sugar
1/4 cup water
1 12-ounce bag of cranberries
Zest of one orange
1 orange, peeled and cut into 1 inch chunks

1. Pick over berries and remove the mushy ones. Place cranberries in a colander and wash under cold running water. Allow to drain for a few minutes.

2. In a large bowl, combine cranberries, sugar, water, orange and zest.

3. Cover with plastic wrap and punch a few holes. Microwave on high for 5 minutes. Stir well and microwave for an additional 10 minutes.

4. There should be some broken berries and some should remain whole surrounded by liquid. All of the sugar should have dissolved and the liquid should be slightly thick. If not, return it to the oven and cook 5 minutes longer. The relish will set as it cools.

5. Transfer to a decorative jar or relish dish and chill.

Makes 3 cups.

2 teaspoons olive oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, coarsely chopped
Neck and giblets from turkey
2 1/2 cups water
1 14-ounce can chicken broth
1 teaspoon whole peppercorns
1 teaspoon dried thyme
1 bay leaf

1. In a large, heavy saucepan, heat oil over medium heat. Add carrots, celery, onions and turkey neck and giblets. Cook, stirring occasionally, until well-browned, about 15 minutes.

2. Add chicken broth, water, peppercorns, thyme and bay leaf. Bring to a boil, immediately reduce heat to a gentle simmer, partially cover the pan and continue cooking for one hour. Strain, skim off any fat. Makes 2 1/2 cups stock for gravy, soup or stuffing.

1 tablespoon vegetable oil
2 tablespoons flour
1 1/2 cups giblet broth or chicken stock
1/4 teaspoon each salt and pepper

1. Heat oil in a heavy skillet over medium high heat until very hot. Add the flour and stir constantly until the flour has turned dark brown. If the mixture starts to smoke, reduce the heat but continue cooking until a dark color is achieved. The flour mixture should be a tint darker than the desired color of the gravy. The browning will take about 10 minutes, stirring constantly.

2. Add the broth or stock all at once and continue to stir until the mixture starts to boil. Reduce heat to low, so gravy continues to simmer slowly for about 14 minutes. Stir occasionally. Add about 1/4 teaspoon salt and pepper. Gravy will thicken as it cools.

3. Chopped giblets may be added to the gravy.

This simple flavorful side dish allows the oven to remain free for the turkey and stuffing.

2 tablespoons olive oil
4 cloves chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli florets
1/2 cup water
1/2 cup Parmesan cheese
A few flakes, crushed red pepper

1. Heat oil in a large skillet over high heat. Add garlic and lemon peel and toss, do not allow garlic to brown.

2. Add broccoli and toss to coat with seasonings. Add water and quickly cover with a tightly fitting lid. Cook until broccoli is crisp tender and water has evaporated.

3. Taste and season with salt and black pepper. Toss with parmesean cheese.

Makes 4 servings. Recipe can be doubled if necessary.

1/2 cup finely chopped celery
1/2 cup chopped onion
3 tablespoons chopped fresh parsley
3 tablespoons butter or margarine
4 cups day-old bread cubes
2 teaspoons winter savory
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken or turkey broth

1. Cook celery, onion and parsley in butter over medium heat, about 5 minutes. Add savory and continue cooking until onions are soft and tender.

2. Place bread cubes in large bowl and pour in vegetables. Add salt, pepper and broth and mix well. Place in a greased 9x9-inch pan and bake at 350°F for 35 to 45 minutes or stuff lightly into the cavity of an 18 to 20 pound turkey. Cook until stuffing reaches 165°F. Makes 4 cups, uncooked.

1 1/2 cups fat-free milk
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1 cup (4 ounces) shredded reduced fat Monterey Jack cheese, divided
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
2 1/2 pounds peeled baking potatoes, cut into 1/2 inch slices
2 cups sliced onion
Cooking Spray
2 Tablespoons chopped cilantro

1. Preheat oven to 350þF.

2. Combine milk, 1/2 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.

3. Arrange half of potatoes and half of onion in the bottom of a 13x9-inch baking dish coated with cooking spray. Top with half of milk mixture.

4. Repeat layers; top with 1/2 cup cheddar, 1/2 cup Monterey Jack, and cilantro.

5. Cover and bake for 1 hour and 15 minutes or until potatoes are tender and cheese is browned.

Yield 8 servings (serving size: 1/2 cup).

Calories 233; Fat 7.1 grams; Protein 14.8 grams; Fiber 2.5 grams; Cholesterol 25 mg; Iron 1.2 mg; Sodium 377 mg; Calcium 377 mg

This recipe only takes about 15 minutes to prepare. It can be prepared in advance and re-heated gently in a non-stick skillet. Or prepare all the ingredients, set aside and start preparing this dish just as the turkey comes out of the oven.

1 tablespoon stick margarine or butter
1 tablespoon sugar
1 (16-ounce) package frozen pearl onions, thawed
1 2/3 cups coarsely chopped red bell pepper
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Melt margarine in a non-stick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently.

2. Stir in red bell pepper, rosemary, salt, and pepper. Sauté 2 minutes. Yield 6 servings (serving size; 1/2 cup)

Calories 62; fat 2.1 grams Protein 1 gram; carbohydrate 11 grams; Fiber 1.2 grams; cholesterol 0 mg; Iron 0.8 mg; Sodium 225 mg; Calcium 31 mg.

This quick buttermilk roll is similar to southern biscuits. Use a biscuit cutter or simply press dough into a pan and cut into squares with a sharp knife. They only require 20 minutes to rise and 20 minutes to bake.

2 1/2 to 3 cups all-purpose flour
1 package Quick-Rise Yeast
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk
1/2 cup water
1/2 cup shortening, butter, or margarine, cut into small pieces

1. Preheat oven to 400 degrees. In a large bowl, combine 1 cup flour, yeast, sugar, salt, and soda; mix well and set aside.

2. In a saucepan, heat buttermilk, water and butter or margarine until warm (120 to 130 degrees); shortening does not need to melt completely.

3. Pour milk mixture into flour mixture. Using an electric mixer, blend at low speed for 2 minutes. By hand; gradually add enough flour to make soft dough.

4. Knead on a floured surface for 2 minutes. Press dough into a 9-inch spuare baking dish or cake pan, which has been sprayed with cooking spray. Dust lightly with flour.

5. Using a sharp knife cut dough into 12 rolls, cut almost to bottom of pan. Let rise in a warm place, lightly covered for 20 minutes. Bake at 400 degrees for 15 to 20 minutes. Remove from pan, break apart and serve warm. Makes 12 rolls.

1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 beaten egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup butter or margarine (1 stick)
1 can sliced peaches—with juice
1 tablespoon brown sugar

1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, egg, milk and vanilla. With an electric mixer, beat until well-blended, and there are no lumps remaining. Set aside.

2. Melt butter or margarine in a 2-quart baking dish in the oven, the butter should be very hot. Remove baking dish from the oven and pour in flour mixture. Pour peaches and juice over all.

3. Sprinkle with brown sugar. Bake 1 hour.

4. To serve, top warm cobbler with cranberry compote, a scoop of ice cream, or whipped cream. Sprinkle with cinnamon and chopped nuts, if desired. Serves 6.

Cranberry Compote

The sauce will keep, covered, in the refrigerator for up to 2 weeks. Bring back to room temperature or heat slightly in the microwave before serving. Delicious as topping for ice cream, pound cake, angel food cake, waffles, and pancakes.

1/2 vanilla bean split lengthwise
3 cups dry white wine
1/2 cup dried cranberries
1/2 cup sugar
1 and 1/2 -inch piece fresh ginger, peeled and quartered
1/2 cinnamon stick
2 teaspoons freshly grated orange zest
Pinch of ground nutmeg
1 1/3 cups fresh or frozen cranberries
1/3 cup fresh orange juice
1 teaspoon butter

1. Scrape seeds from vanilla bean into a 2-quart non-reactive saucepan. Add vanilla bean pod, white wine, dried cranberries, sugar, ginger, cinnamon stick, orange zest and nutmeg.

2. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced to about 1 1/3 cups, about 25 minutes.

3. Gently stir in fresh (or frozen) cranberries; cook just until they begin to pop, 1 to 2 minutes.

4. Add orange juice, and return to heat; discard vanilla bean, ginger and cinnamon stick. Stir in butter and let cool to room temperature. Makes about 3 cups.

Serving size— 1 tablespoon; 15 calories per tablespoon; 0 grams protein, 0 grams fat, 3 grams carbohydrates, 1 mg sodium; 0 mg cholesterol; 0 grams fiber

2 pounds Brussels sprouts
2 tablespoons olive oil
1 large sweet white onion, chopped
1 teaspoon salt
Freshly ground black pepper to taste

1. Check Brussels sprouts, and remove any yellow or spotted outer leaves. Cut each across equator into about 1/8-inch slices. Use a sharp knife or the slicing disk attachment of a food processor. Use your finger to separate rounds into shreds. Set aside. Chop onion. Set aside.

2. Heat a heavy 12-inch sauté pan over medium-high heat. Add olive oil to hot pan, and then add onions. Sauté onions until limp but not brown 1-2 minutes. Add a handful of the shredded Brussels sprouts. Sauté, tossing to coat with oil. Add another handful and continue until all have been added. Sauté until crisp-tender, about 5 minutes total cooking time. Color should remain bright green. Do not overcook.

3. Sprinkle with salt and pepper and mix well. Taste. Adjust seasoning if needed. Cover until ready to serve. Serve hot. Makes 8-10 servings.

In the southern part of the United States, long slender, dark reddish, sweet potatoes with orange flesh are called "yams." It is a name adopted by the southerners to differentiate between their sweeter variety and the pale, thick, starchier, variety from other parts of the country. However sweet potatoes are not yams. For more information visit The Green Line Newsletter Nov/Dec 2002 issue at www.urbanext.uiuc.edu/greenline

6 medium sweet potatoes (about 6 ounces each)
1/2 cup honey
1/2 cup pineapple juice
1/2 cup each white sugar and brown sugar, packed
3 tablespoons butter or margarine
1 tablespoon orange zest or lemon zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger

1. Select sweet potatoes that are uniform in size for even cooking. Wash. In a Dutch oven, cover sweet potatoes with cold water. Bring to boil. Reduce heat; simmer until just tender yet firm, about 20 minutes. Drain; refrigerate to cool slightly. Sweet potatoes can be boiled and refrigerated 1 to 2 days in advance.

2. In same Dutch oven, combine honey, pineapple juice, white and brown sugar, butter, zest, cardamom and ginger. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce to simmer and simmer until reduced slightly, about 15 minutes.

3. Peel yams; cut into thick slices. Add sweet potatoes to glaze; using a rubber spatula, toss carefully to completely coat with glaze. Cook, uncovered, over low heat until yams are glazed, about 25 minutes. Serves 6 to 8.

Sweet potato pie is a traditional southern dessert, which is often served as side dish. This Midwest version of the recipe is reduced-calorie and low fat. It is also very easy and delicious. If you do not want to use a sugar substitute, replace the 6 packets of Splenda with ¼ cup sugar. Each packet of sugar substitute sweetens like 2 teaspoons sugar.

3 cups cooked sweet potatoes, drained and mashed (about 3 lbs. sweet potatoes)
¼ cup light or dark brown sugar
6 packets Splenda or other sugar substitute
½ teaspoon salt
¼ teaspoon nutmeg
1/8 teaspoon cinnamon
1 large egg plus 3 egg whites, or 3 large eggs, beaten
¼ cup evaporated skim milk
1 teaspoon vanilla
1-9 inch deep-dish piecrust or 2- regular 9-inch pie shells

1. Peel sweet potatoes and chop roughly into about 2-inch pieces. Place in a large pan. Cover with cold water, bring to a boil and boil uncovered until potatoes are tender, about 30 minutes. Drain and set aside.
2. Preheat oven to 375 degrees F for shallow pies. Or 425°F for deep-dish version. Position rack so it is not on the bottom position but second to the bottom position.
3. In a large bowl, combine brown sugar, sugar substitute, salt, nutmeg, cinnamon, egg and egg whites, milk and vanilla. Beat with electric mixer until smooth, about 30 seconds, on high speed.
4. Mash sweet potatoes with a fork or potato masher. Measure 3 cups and add to egg mixture. Beat until smooth.
5. Divide evenly between into 2 regular thawed pie shells, or pour into one 9-inch deep-dish pie shell.
6. Bake shallow pies 25-30 minutes. Bake deep-dish pie for 15 minutes at 425°F then reduce heat to 350°F for 40 to 50 minutes or until knife inserted in the middle comes out clean. Cool pie(s) about 2 hours before slicing. Serve immediately or chill.
7. For dessert top with 2 tablespoons fat-free whipped topping if desired. Cut shallow pie(s) into 8 servings or deep-dish pie into 16 slices.

Nutrition information per 1/8 shallow 1/16 deep-dish pie serving:
Calories: 135
Carbohydrates: 24 grams
Cholesterol:
Fat: 2 grams
Sodium: 193 mg
Protein: 4 grams