Malatya Haber Sides make a meal special
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Sides make a meal special

Finding the right pairing of side dishes and desserts to complement a meal can be difficult, but follow your taste buds for the right choices. More recipes from the Down Country Roads Home Cookin' cook books are available at www.hpj.com/homecookin.


Cottage Cheese Potatoes

Submitted by Doris Eifert of Waukomis, Okla., in the side dish category makes a great addition to any meal, especially with chicken.

6 cups potatoes, cooked and cubed
2 teaspoons salt
2 cups cottage cheese
1 cup sour cream
1/4 cup green onions, chopped
1 clove garlic
1/2 cup cheddar cheese, grated
2 tablespoons butter

Combine potatoes, salt, cottage cheese, sour cream, onion and garlic. Spray a 9- by 13-inch pan with non stick spray, put ingredients in pan (I use glass). Dot with the butter, top with grated cheese. Cook at 350 F about 30 minutes. Cheese should be melted and casserole bubbly.


Honey Pecan Pumpkin Pie

Haxtun, Colo., resident Jean Anderson submitted this recipe and was a finalist for the dessert category in the second volume of the Home Cookin' cook book.

1 deep dish pie shell
1 (29 oz.) can pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt
3 (large) eggs, beaten
1 cup honey
1/2 cup milk
1/2 cup heavy cream
4 tablespoons butter, softened
2/3 cup brown sugar or 1/2 cup honey
1 cup pecans, chopped

Stir together until blended, pumpkin and spices. Beat in eggs, honey, milk and cream. Pour into pie shell. Bake at 400 F about 60 minutes. Cool pie on rack. Topping: butter, brown sugar and pecans. Mix together and drop topping by teaspoonfuls on cooled pie. Broil. Watch carefully and remove when topping begins to bubble and get slightly brown. Cool.

Date: 2/25/2013



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