Here is a couple of our favorite vegetable sidedishes:

EASIEST BEST GLAZED SWEET POTATOES EVER

6 sweet potoatoes - peeled and sliced crosswise into 2" pieces
1 cup brown sugar
1/4 cup butter or margarine
1/4 cup corn syrup (either light or dark work fine)
2 T. molasses
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup water

Put all ingrediants into a large pan or deep skillet (including raw potatoes) bring to a boil and stir well. Cover and simmer for about 30 min. or until the pototoes are done all the way through. This makes the best candied sweet pototatoes because the potatoes absorb the syrup rather than just being glazed by it and you don't have to pre-cook the potatoes! You can do the usual marshmellow topping if you want by putting the cooked recipe in a casserole and topping with the marshmellows and sticking it under the broiler until the marshmellows are toasted.

SWISS GREEN BEANS

4 cans french cut green beans, well drained
1 cup of sour cream
1 cup swiss cheese
salt and pepper to taste

Mix all together and put into a greased casserole and bake at 350 degrees until hot and bubbly - approx. 30-45 min.

SWEET AND SOUR CABBAGE

1 head of cabbage (red is best but you can use green), chopped
1/4 cup vinegar
1/4 cup sugar
1 apple, chopped
3 T. bacon drippings
salt and pepper to taste
water

Put all ingrediants in a pan and fill enough water to just barely be peeking under the cabbage. Cover and bring to a boil then just simmer for 30-45 minutes.

GLAZED CARROTS

6-8 carrots, peeled and cut to your choice
1 Tsp. salt 3 T. butter
2 T. sugar
2 T. vinegar
1/8 tsp. cinnamon
1/8 tsp. nutmeg

Cook carrots in water until just done. Don't overcook! In a skillet, melt the butter and add the sugar and spices. Stir in the vinegar (it will sizzle). Stir until all is dissolved. Put in the cooked carrots and toss to coat.

-- Karen (mountains_mama2@hotmail.com), March 25, 2002

Answers

THANKS Karen, I tried your sweet and sour cabbage recipe today and it was wonderful! I completely filled my crock with cabbage from cheap stocks for St. Paddy's day and was wondering how I was going to use the rest. Now I know.

I did't have any more apples left so I used mincemeat instead and a piece of bacon in place of drippings. The only thing I'm plan to change next time is less water or leave the lid off while cooking. I thought it would be more like sauerkraut.

-- Tis I (really_tis_i@yahoo.com), March 26, 2002.