What I really want is something with the practicality of that awful green bean casserole, but a dish that's more like real food. Some butter or cream is fine, but I'd not take anything very rich as there will be plenty of rich food in the meal already.

Any ideas?

For the green bean almondine I keep it really simple. Rinse beans under cold water. Cut off ends. Steam or boil beans until just fork tender (about 5-6 minutes). In another pan melt butter (2 tablespoons). Throw in sliced almonds (maybe a quarter cup?) Saute until almonds start to turn a light brown color. Put beans in a serving dish and pour the almonds & butter over top.

I've never made the roasted brussels sprouts this way before, but it looks really good. The recipe is below.

In the past I've also made roasted asparagus._

Eileen

My family loves the green bean casserole, and I abhor it. Not only is it too salty and has that fake canned soup flavor, the texture is just too gloppy for me, I'm strange about texture. I've tried making it homemade with white sauce instead of canned soup and everyone else didn't like it, go figure.

This year we're not having it and I don't care who likes it, they can make the stuff at home! I'm making broccoli and cheese (which my mother adores) and if pressed, I'll sprinkle the top with some of those fried onion things, LOL.

As lpink mentioned, could a cold salad do? There is that broccoli/raisin/bacon kind of salad, my family also loves that, or a layered salad of some type. Something cool and crunchy might be welcome with other hot or creamy type things.

Annie

The other guests are all foodies to an extent, so I think they'll enjoy anything. The host doesn't like brussels sprouts, so I won't make them. He might like them just fine roasted, but this probably isn't the time to test that!

Someone else is bringing a salad, and she usually makes a fairly substantial one. I will call my hostess this evening & double check re oven & stove availability.

2 10 oz. pkg. frozen chopped spinach
1/4 C. butter
1/2 C. finely chopped onion
1 14 1/2 oz. can artichoke hearts, quartered and drained
1 16 oz. carton sour cream
1/4 tsp. salt
1/4 tsp. pepper
1/2 C. freshly grated Parmesan cheese.

Cook spinach, drain well, pressing with paper towels. Melt butter in large skillet. Add onion, cook until tender. Gently stir in Spinach and artichokes and next 3 ingredients. Stir in 1/4 C. Parmesan. Spoon in lightly greased casserole. Top with remaining cheese. Bake 350 25 - 30 min.

Green Beans with Roasted Onions

6 medium onions (2 1/2 lb.) peeled, cut vertically through root end into 12 wedges
3 lb. green beans, trimmed
2 cans low sodium chicken broth
6 T. butter
3 T. sugar
2 T. red wine vinegar

Spray 2 large cookie sheets with pam. Arrange onions in single layer. Dot equally with 4 T. butter. Season with salt and pepper. Bake 450 until onions are brown (dark) on bottoms (35 min). Boil broth in heavy skillet over high heat until reduced to 1/2 C. (6 min.) Add sugar and vinegar whisking until sugar dissolves and mixture comes to boil. Add onions, reduce to medium low. Simmer about 5 min. Season with S & P. Can be prepared day ahead. Cook beans until crisp tender. Reheat onion mixture. Drain beans. Add remaining 2 T. butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture.

I have mad this whole dish ahead of time. Undercook the beans slightly, toss in the butter and put in an oven proof dish, top with the onions and heat up before serving.

The following recipe is also very good but for some reason or other I always pair it with beef tenderloin for Christmas:

Luxe Peas and Celery

4 T. butter
1 C. celery cut on bias
2 3 oz. jars sliced mushrooms, drained (I saute' fresh sliced mushrooms)
4 T. pimiento, chopped
4 T. finely chopped onions
1 tsp. salt
dash freshly ground pepper
2 10 oz. pkg. petite peas, cooked and drained

Melt butter in skillet. Add next six ingredients. Cook uncovered, stirring frequently until celery is crisp done. about 5 -7 min. Add peas heat just till hot.

I have also made this up and put in oven-proof dish and heated through just before serving.

If you don't have too far to go you could make this and wrap it in towels to keep warm until you arrive.

It is a favorite from Sharon Cb aka Canarybird, a former member that we all love.

SPINACH GRATIN
serves 8

4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed saut� pan over medium heat. Add the onions and saut� until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.
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If you can get the oven for 15-20 minutes, this one is really good as well.

Parmesan Roasted Asparagus
Copyright 2002, Barefoot Contessa

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 6 servings

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
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Does it have to be green? Or will colorful do? I think this could survive a trip in a dish wrapped in towels as mentioned earlier. Or maybe roast them half way and finish in your friend's oven....another thought. They are delicious!

Maple Roasted Vegetables
From Cuisine at Home Holiday Menus

1/4 c olive oil
1/4 c maple syrup
1 lb rutabaga, peeled and cut into 2" pieces
1 lb baby carrots
1 lb turnips, quartered
1 lb parsnips, quartered lengthwise
1 red onion, cut into wedges
Salt & pepper to taste
Chopped fresh thyme

Preheat oven to 375F. Coat 2 large baking sheets with cooking spray.

Whisk oil and syrup together in a small bowl. Combine prepared vegetables in a large bowl and drizzle with oil/syrup mixture. Sprinkle with salt & pepper, toss to coat. Divide vegetables between baking sheets and roast in oven until tender and browned, about 45 minutes.

Sprinkle with thyme before serving.

Linda

~Ann

1. Lightly sauteed assorted greens. I sautee them with garlic infused olive oil, just a tad salt pork fat and leeks until the greens are bright but not wilted i.e. a very quick sautee.
2. Roasted green & white asparagus bundles wrapped in bacon. The key is to par cook the bacon until lightly browned but still flexible. Wrap the bundles and roast just a few minutes until the asparagus tips just start to carmelize but not droopy.
3. Fresh baby vegetable medley: baby 3" long zucchini, baby carrots, baby corn, baby snap peas. I steam each type of vegetable individually until crisp tender then toss all the veggies together with a little garlic infused olive oil, fresh ground sea salt and pepper and some crisp fried shallots.
I undercook all the veggies, preheat the serving dishes with hot water, cover with foil and wrap the dishes in bath towels. These will stay warm for 1-2 hours and be perfectly cooked.