Christmas Side Dishes

by

December 12, 2016
FILE Macaroni and cheese
Yellow Yam Salad
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Think Christmas dishes and there are some that are staples of the kitchen, including the good old ham (even the non-meat eaters can appreciate the custom).

But other than the rice and peas (whether red or gungo) and chicken dish of some kind, what dishes can you prepare to complement the festive food? We have some suggestions.

MACARONI AND CHEESE

Ingredients

1 packet Grace Elbow Macaroni

2 tablespoons Prima Margarine

1 small onion, chopped

1 stalk escallion, chopped

2 tablespoons flour

2 cups milk

1/4 teaspoon Grace Hot Pepper Sauce

1 teaspoon Grace Caribbean Traditions Garlic Powder

1/2 teaspoon salt

4 ounces carrots, diced

8 ounces cheddar cheese, shredded

Method

Boil Grace Macaroni as instructed on package. Drain and set aside.

In a large sauce pot melt Prima Margarine over low flame, add chopped onions and escallion for 2 minutes to develop flavour, add flour constantly, stirring to avoid lumping, add milk gradually, stirring constantly until smooth.

Add Grace Hot Pepper Sauce, garlic powder, salt and carrots.

Remove from flame, add shredded cheese and continue to stir until sauce thickens.

Add boiled macaroni and stir well to combine.

Scrape mixture into a two litre (two quart) casserole and bake at 180degC /350degF until mixture starts to bubble.

Preparation time is about 15 minutes, cooking time approximately 20 minutes

POTATO SALAD

Ingredients

8 cups water

1 teaspoon salt

1 pound potato, peeled and cubed

2 large eggs, hard boiled (optional)

1 can Grace Mixed Vegetables, drained

1 can Grace Whole Kernel Corn

1 tablespoon escallion, finely chopped

1/4 cup green sweet pepper, julienne

1/4 cup yellow sweet pepper, julienne

6 large lettuce leaves

1 cup Grace Mayonnaise

1 tablespoon onion, grated

1 teaspoon white pepper

Method

Pour water in a pot, add salt and bring to a boil. Add potato and eggs and boil for 15 minutes.

Drain potato in a colander and unshell eggs, then chop.

Combine gently the potato, eggs, Grace Mixed Vegetables, Grace Whole Kernel Corn, escallion and sweet peppers, set aside to cool.

In a bowl whisk Grace Mayonnaise, grated onion, and pepper together then gently combine with the potato mixture.

Arrange lettuce leaves on a platter and spoon on the salad.

TO SERVE: Garnish with a tomato rose and serve chilled.

Preparation time is about 10 minutes while cooking time is about 15 minutes

YAM SALAD

2 pounds yellow yam

1 teaspoon salt

1/4 pound string beans

1/4 pound carrots

1 small onion

1 small red sweet pepper

1 small green sweet pepper

1 can Grace Green Peas

4 tablespoons Grace Mayonnaise

4 large lettuce leaves

Method

Peel, wash and cut yellow yam into cubes.

Bring water to a boil in a sauce pot, add yam and salt and boil until fork tender.

Cut string beans into three or four pieces, peel and dice carrots, blanch vegetables.

Chop onions and peppers, add yam, vegetables, Grace Green Peas, Grace Mayonnaise and toss lightly.

Put the salad to chill in a refrigerator for about 30 minutes.

To Serve: Arrange on a bed of lettuce and then serve.

Preparation time roughly 10 minutes, cooking time about 15 minutes

Source: Gracefoods.com

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