2 Tbsp. canola oil 2 Tbsp. peeled/grated fresh ginger root 1/2 Tsp. ground cumin 4 cups water 2 cups basmati rice 2 Tsp. salt 1 Lg. lime (zested and juiced) 1. In 3-quart saucepan over medium
½ c butter 1 c onion, diced 1 c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (not instant – use the bags of stuffing) OR substitute 16 c of cubed, stale French bread 1 tsp each
4 large sweet potatoes, cooked until just done 1 ½ pounds Yukon gold potatoes, cooked until just done *Do not overcook potatoes!! **Chill potatoes overnight. Peel and dice potatoes on the next day.
Recipe from Tiffany Wolfe of Ill.
2 1/3 pounds potatoes, cooked, peeled & sliced (can use any type of potato) ¾ cup scallions, finely chopped ¾ cup celery, finely chopped ¾ cup sour cream (lowfat is okay!) ¼ cup mayonnaise 2 Tablespoons
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