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By HELEN W. SMITH
Extension Afent, Home Economics
Most folks lavish attention and extra time on desserts and entrees this time of year, but it’s the vegetables and side dishes that complete the meal. And don’t forget that the vegetables and fruits add nutrients. Even though we’re eryoying Aunt Suzie’s fruitcake and grandma’s cookies, we still need to eat a balanced diet during the holidays. These recipes give you ideas for vegetables and side dishes to round out the holiday meal.
Golden carrots
4 Cups thirty sliced carrots
1 cup unsweetened pineapple juice
1 cup water
2 teaspoons grated lemon rind
1/2 cup golden raisins
2 teaspoons reduced-calorie margarine
1 teaspoon vanilla extract
1/2 teaspoon ground mace
Combine carrots, pineapple juice, water, and lemon rind in a medium saucepan; bring to a boil. Cover, reduce heat, and cook 10 to 12 minutes or just until tender. Remove from heat, and drain carrots, reserving 1/4 cup liquid. Stir 1/4 cup liquid and remaining ingredients into carrots. Yield: 8 servings (about 73 calories per serving).
Sweet potato-apple bake
1 large cooking apple, peeled and quartered
2 cups mashed sweet potatoes
2 eggs, separated
1/2 teaspoon vanilla extract
Vegetable cooking spray ' 11/2 teaspoons reduced-calorie margarine
Apple slices (optional) ■; Lemon juice (optional)
Place apple quarters in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 5 to 8 minutes or until apples are tender. 'Drain. « Position knife blade in food processor bowl; add apples. Top with jcover, and process until smooth. Combine apples, sweet potatoes, egg yolks, and vanilla; stir well, and set aside. s Beat egg whites (at room tem‘perature) until peaks are stiff but -not dry. Fold into sweet potato mixture. Pour mixture into a 1-quart casserole coated with cooking spray; •dot with margarine. Bake at 350 degrees for 40 to 45 minutes or until browned. Garnish with apple slices dipped in lemon juice, if desired. Yield: 8 servings (about 121 calories .per 1/2-cup serving).,
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