![\"foodfi\"](\"https:\/\/www.ou.org\/life\/files\/foodfi-300x167.png\")
<\/p>\n<\/p>\n
More often than not the side dish can become the star of the meal.<\/p>\n
Whether you’re an empty nester or you’ve got your entire family scheduled to arrive in a couple of hours – these simple and scrumptious recipes are sure to be a hit.<\/p>\n
PASTRAMI BRUSSEL SPROUTS<\/strong> (meat)<\/p>\n 6 slices of pastrami Cook the in a pastrami skillet until crispy (2 or 3 minutes). Let drain on paper towels, pour out\u00a0all but 2 tablespoons of the grease. When the pastrami is cool, crumble it and set it aside. Heat\u00a0the grease and add the Brussels sprouts; cook for 4 to 5 minutes, stirring occasionally. Add the\u00a0broth and bring the mixture to a boil then reduce to a simmer. Cover and cook for about, 5\u00a0minutes. Uncover and cook until the remaining liquid is almost evaporated. Add the crumbled\u00a0pastrami and mix to combine. Cook 1 minutes. Season with salt and pepper and serve. Serves 8.<\/p>\n TWICE BAKED POTATOS SQUARED<\/strong> (pareve)<\/p>\n 6 large russet potatoes Preheat oven to 400\u00b0. Poke the potatoes 3 or 4 times with a fork. Place the russet potatoes\u00a0 on\u00a0a cookie sheet and bake for 10 minutes then add the sweet potatoes\u00a0 to the cookie sheet and\u00a0cook the\u00a0 for 50 minutes until the potatoes are tender but not too soft. Remove them from the\u00a0oven and let cool. Reduce the lengthwise cut off the top third of the russet potato. Scoop out\u00a0the middle, leaving about 1\/4 inch shell. Place the scooped out potato in a bowl and add 1\/3\u00a0cup pareve sour cream, pareve milk, pareve cream cheese, 2 tablespoons and green onions.\u00a0Mash to combine and set aside.<\/p>\n Repeat the cutting process with the sweet potato; scoop out pulp, leaving 1\/4 inch shell. In a\u00a0bowl combine the scooped out sweet potato with the remaining pareve sour cream, chives and\u00a0salt. Season both mixture with salt and pepper to taste Fill each potato shell with 1\/2 sweet\u00a0potato mixture and 1\/2 russet potato mixture. Place the stuffed shells on a baking sheet. Bake\u00a0at 350\u00b0 for 15-20 minutes or until heated and sizzling. Serves 12 servings. These can be made up\u00a0to 24 hours in advance and refrigerated. When made ahead of time let sit at room temperature\u00a0for 20 to 30 minutes before baking.<\/p>\n Modified from recipes, source unknown<\/p>\n BUTTERNUT APPLE BAKE<\/strong> (pareve)<\/p>\n 1 butternut squash (2 pounds), peeled and cut into 1\/2-inch slices Preheat oven to 350\u00b0. In a greased 10X15 baking dish arrange the squash slices in a row,\u00a0overlapping slightly. Place the apple slices on top. In a bowl combine the brown sugar, pecans,\u00a0flour and cinnamon then sprinkle the mixture over the top of the apples. Drizzle the melted\u00a0margarine over the top. Cover with foil and bake for 40-50 minutes or until squash and apples\u00a0are tender. Serves 6 to 8<\/p>\n Modified from tasteofhome.com<\/p>\n BOURBON GREEN BEANS<\/strong> (meat)<\/p>\n 3 cups cut fresh green beans, washed and ends trimmed In a large microwave bowl place the beans and about 1\/3 cup of hot water. Cook, covered, on\u00a0high, just until the beans are crisp tender, 7 to 8 minutes (it may take a minute or two more.<\/p>\n While the beans are cooking, in a skillet, cook the onion and pastrami\/corned beef together\u00a0until the meat is crisp and the onion is soft. Drain off the grease and add the cranberries, maple\u00a0syrup, salt, pepper and bourbon. Mix to combine.\u00a0 Add the warm green beans, mix to combine\u00a0and heat until hot throughout. Spoon into a serving bowl and serve. Serves 4.<\/p>\n \u00a9 Eileen Goltz thanks 14a<\/p>\n","protected":false},"excerpt":{"rendered":" More often than not the side dish can become the star of the meal. Whether you’re an empty nester or you’ve got your entire family scheduled to arrive in a couple of hours – these simple and scrumptious recipes are sure to be a hit. PASTRAMI BRUSSEL SPROUTS (meat) 6 slices of pastrami 2\u00a0lbs. Brussels<\/p>\n","protected":false},"author":53,"featured_media":38777,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-38774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n
\n2\u00a0lbs. Brussels sprouts, trimmed, cut in half
\n3\/4 cup chicken or vegetable broth
\n1\/2 teaspoon kosher or sea salt
\n1\/4 teaspoon black pepper<\/p>\n
\n6 large sweet potatoes
\n2\/3 cup pareve sour cream, divided
\n1\/3 cup pareve milk substitute (I like rice milk)
\n3\/4 cup pareve cream cheese
\n4 tablespoons green onions, divided
\nSalt and pepper to taste<\/p>\n
\n3 large tart apples, peeled, cored and thinly sliced
\n1\/3 cup chopped pecans
\n1\/3 cup packed brown sugar
\n1 1\/2 teaspoons flour
\n1\/4 teaspoon cinnamon
\n3 tablespoons margarine, melted<\/p>\n
\n1 large onion, chopped
\n4\u00a0slices pastrami or corned beef, cut into 1-inch
\n1\/2 cup dried cranberries
\n1\/4 cup maple syrup
\n1\/4 teaspoon salt
\n1\/4 teaspoon pepper
\n1 tablespoon bourbon, optional<\/p>\n