Side Dishes

SIDE DISHES

Glazed Carrot Coins

12 medium carrots, cut into 1-inch pieces
½ cup packed brown sugar
3 tablespoons butter
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract

In  a saucepan, cook carrots in a small amount of water until crisp-tender; drain.  Remove and keep warm.

In the same pan, heat brown sugar and butter until bubbly.  Stir in lemon peel.

Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed.  Remove from the heat; stir in vanilla.

Yield: 6 servings.

Cashew-Peach Sweet Potatoes

6 medium sweet potatoes
½ cup packed brown sugar
1/3 cup coarsely chopped cashews
½ teaspoon salt
1/4 teaspoon ground ginger
1 can (15 1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water.  Bring to a boil.  Reduce heat; cover and cook for 30-45 minutes or just until tender.  Drain and cool slightly; peel and cut into cubes.

In a small bowl, combine brown sugar, cashews, salt and ginger.  Place half of the sweet potatoes in an ungreased 11-in. x 7-in. x 2 in. baking dish; top with half of the peaches and brown sugar mixture.  Repeat layers; dot with butter.

Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 10 minutes longer or until bubbly and heated through.

Yield: 10 servings.