When you want to present a great meal, no matter how great the entree, you need to add great sides for an impressive meal.  These recipes will allow you to make great sides quickly and easily.  Try Vegetable Stir-Fry and switch from chicken broth to vegetable broth if you are serving a picky vegetarian!  Baked Beets in Orange Sauce only needs to bake 15 minutes!  Gingered Squash Saute is ready in minutes. Never one to leave out a potato dish, I have also included Garlic, Cheese, and Bacon Mashed Potatoes!

EASY VEGETABLE STIR-FRY
1 cup chicken broth (vegetable, if you prefer)
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp vegetable oil
1 cup baby carrots
1 1/4 cup broccoli flowerets
1 1/4 cup cauliflowerets
1/2 cup sliced celery
1/8 tsp ground ginger
1 clove garlic, minced
Toasted sesame seeds, optional

In a small bowl, stir the broth, cornstarch, and soy sauce until the mixture is smooth.

Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the carrots, broccoli, cauliflower, celery, ginger and garlic. Stir-fry until the vegetables are crisp tender. Add the broth mixture to the skillet and cook, stirring, until the mixture boils and thickens. Sprinkle with the toasted sesame seeds, if desired.

BAKED BEETS IN ORANGE SAUCE
3 cups cooked (or drained canned) beets, sliced (not pickled beets)
2 tbsp all-purpose flour
1/4 cup sugar
1/2 cup orange juice
2 tbsp butter, melted

Place the beets in a casserole dish. Combine the flour, sugar, orange juice and butter. Pour flour mixture over the beets. Cover and bake in a preheated 350 degree oven for 15 minutes.

GINGERED SQUASH SAUTE
1/2 lb small zucchini squash, sliced
1 lb yellow squash, sliced in half lengthwise
1 medium yellow onion, sliced thin
1 medium green bell pepper, julienned
4 tsp butter
3 medium tomatoes, peeled, quartered
3/4 tsp salt
1/4 tsp black pepper
3/4 tsp ground ginger

Cut the lengths of yellow squash into 1/2-inch slices. Melt the butter in a large skillet and saute the yellow squash, zucchini, onion, and bell pepper for a minute. Cover and cook over medium heat for 3 minutes. Add the tomatoes, salt, pepper, and ginger. Cover and cook another couple of minutes or until heated through.

GARLIC, CHEESE, AND BACON MASHED POTATOES
Approximately 1 1/2 lb potatoes with thin skins, quartered but not peeled
Enough water to cover potatoes
1/2 cup mayonnaise
1/2 cup milk
6 slices bacon, cooked crispy, drained, and crumbled
3 cloves garlic, minced
Salt to taste
Fresh ground black pepper to taste
1 cup shredded cheddar cheese
1 sprig fresh parsley for garnish, if desired

Place potatoes in a saucepan, cover with water and bring to a boil over high heat. Reduce heat to medium and continue to cook until the potatoes are fork tender. Drain.

Mash the potatoes. Add the mayonnaise, milk, bacon, garlic, salt, and pepper. Mix together well. Stir in the cheese. Garnish with a sprig of fresh parsley, if desired.

Yield: 4 servings

Enjoy!