Side dish

Sweet and Sour Beans

  • ½ lb bacon
  • 2 large onions sliced thin
  • 1 cup firmly packed brown sugar
  • ½ cup apple cider vinegar
  • 1½ tsp dry mustard
  • 2 cans dry butter beans
  • 1 can green lima beans
  • 1 can kidney beans
  • 1 large can New England style baked beans

Fry bacon in wide frying pan, remove and crumble. Drain all but ¼ cup of drippings. Add onions, separating into rings. Stir in brown sugar, mustard and vinegar, then cook over medium heat stirring occasionally until reduced by half (10-15 min). Drain butter, lima and kidney beans. Combine with undrained baked beans in a 3-3 ½ qt casserole. Add onion-vinegar mixture and all but 2 Tbsp bacon. Stir gently until blended. Can refrigerate and keep up to one day.

Bake covered at 350° F until hot and bubbly, approximately 1 ¼ to 1 ½ hours. Garnish with reserved bacon.

makes 10-12 servings.

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Woodland Port Wine Sauce

Serves 6

  • 1 Tbsp olive oil
  • 3 Tbsp butter
  • ½ Tbsp garlic, thinly sliced
  • ½ cup shallots, thinly sliced
  • 8 ounces mushrooms, thinly sliced
  • 1 ounce dried shiitake mushrooms (optional)
  • ¾ cup beef broth
  • 1 ¼ cups port wine
  • 1 tsp cornstarch
  • 1 Tbsp water
  • salt and pepper to taste

If using shiitakes, soak them in the port wine overnight to hydrate. Take out of port, and slice into thin strips, discarding the stems.

Mix cornstarch and water.

Heat oil and 1 Tbsp butter in large nonstick skillet over medium-high heat. When hot, add the garlic and shallots. Cook until the shallots are softened, about 2 minutes, stirring often. Add the mushrooms. Cook until they are limp, about 2 minutes (the shiitakes will not go limp), continuing to stir often. Add the beef broth and port wine. Bring to a boil then simmer uncovered until the mixture is reduced to 1 ¾ cups, about 5 minutes.

Stir in the cornstarch mixture. Cook until the sauce thickens slightly, about 3 minutes. Stir in the remaining butter ½ Tbsp at a time until all has been used. Salt and pepper to taste. Great with prime rib.

Per serving: 177 calories, 8g fat, 3g protein, 11g carbohydrate, 170mg sodium.

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Yorkshire Pudding

Serves 12

  • 2 large eggs
  • 1 cup milk
  • ⅔ tsp salt
  • 1 cup flour
  • 6 tsp oil (from the roast)

As the roast cooks, make the batter. In a medium bowl, beat the eggs with a wire whisk until foamy. Beat in the milk and salt. Gradually add the flour, beating to make a smooth batter. Let the batter rest as the roast finishes cooking.

Raise oven temperature to 450°F. For oil, use drippings from roasting pan. Place ½ tsp in each muffin tin. Place muffin pan in oven for 2 minutes until oil is smoky. Remove pan, pour 3 Tbsp batter into each cup. Bake for 15 to 20 minutes. Serve immediately.

Per serving: 83 calories, 4g fat, 3g protein, 9g carbohydrate, 140mg sodium.

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