Baked Stuffed Zucchini Candied Yams Green Beans Gremolata Parsley Baby Carrots Roasted Autumn Vegetables Southern Cornbread Dressing Baked Stuffed Zucchini 2 zucchini - cut in half lengthwise 1 small onion - finely chopped 4 tbs. tomato sauce ½ tsp. parsley 1 clove garlic - chopped 2 tbs. matzo meal Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices in a pan for 5 minutes. Add matzo meal to mixture and mix well. Restuff zucchini with mixture. Place in a baking dish with a little water on bottom. Bake at 450° F for 30 minutes until zucchini shells are soft. Candied Yams 1 can yams -or- 4 fresh yams ¼ cup butter ½ bag miniature marshmallows ½ cup Orange juice -or- 1 orange, sliced ¼ cup Brown sugar Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows. Place orange slices on top. Bake for 30 minutes at 350°. Marshmallows should be bubbly. Green Beans Gremolata Gremolata is an Italian garnishing blend of minced parsley, garlic and lemon zest. ½ cup minced fresh parsley 3 cloves garlic, minced 2 tablespoons grated lemon zest ¼ cup freshly grated Parmesan cheese 2 pounds fresh green beans, trimmed 3 tablespoons olive oil Salt and freshly ground pepper to taste In a small bowl, mix together the parsley, garlic, lemon zest and Parmesan. Set aside. In a 6-quart pot with 3 quarts of salted water bring to boil. Add the string beans and cook until crisp-tender, 3 to 5 minutes. Drain thoroughly and transfer to a large bowl. Toss the beans first with the olive oil to coat and then with the Gremolata mixture. Season the beans to taste with salt and pepper and serve at once. Parsley Baby Carrots Buying bagged and already peeled baby carrots makes this side-whiz a cinch to prepare. 1 ½ pounds baby carrots, peeled 2 tablespoons unsalted butter ½ cup canned chicken broth or fresh turkey giblet broth ½ cup minced fresh parsley Salt and freshly ground pepper to taste Bring a large pot of water to a boil, add the carrots and cook them until almost tender, 4 to 5 minutes. Drain the carrots in a colander. Melt the butter over medium heat in a large, shallow skillet. Add the drained carrots, tossing to coat with the melted butter. Pour in the chicken stock and raise the heat to bring the liquid to a boil. Cook, stirring frequently, until the chicken stock reduces, 3 to 4 minutes. Reduce heat to low, mix in the parsley and season all to taste with salt and pepper. Serve the carrots at once or cover and keep warm over very low heat until ready to serve. Roasted Autumn Vegetables 1 lb. red-skinned potatoes, cut into ¾ inch chunks, about 3 cups 1 ½ lb. baby carrots, trimmed of leaves and peeled, or 1 16 oz package peeled baby carrots, about 6 cups 1 16 oz package parsnips, peeled and cut into 2 ½ x ½ inch strips, about 3 cups 1 fennel bulb, trimmed, cored, and cut into 1 inch chunks, about 2 cups 2 tablespoons olive oil, plus additional 1 tablespoon, optional 2 tablespoons margarine or butter, melted 1 teaspoon salt, plus additional to taste ½ tsp. freshly ground black pepper 4 large cloves garlic, slivered 2 Tbs. chopped fresh thyme, plus whole sprigs for garnish, optional 2 tablespoons balsamic or red wine vinegar Preheat oven to 425°. In large bowl combine potatoes, carrots, parsnips, and fennel; toss thoroughly with 2 tablespoons oil, melted margarine, 1 teaspoon salt, and pepper. Divide vegetables evenly between two 13 x 9 x 2 inch roasting pans Place pans on separate shelves in oven. Bake 40 to 50 minutes until vegetables are tender and golden brown, turning occasionally. Halfway through cooking time, switch pans from one oven shelf to the other and add garlic, half to each pan, tossing in well. Transfer vegetables to one large serving bowl; toss gently but thoroughly with chopped thyme, vinegar, and additional 1 tbs. oil if using (see note), and additional salt to taste. Serve garnished, if desired, with thyme sprigs. Note: For additional flavor, use extra-virgin olive oil for tossing vegetables. Southern Cornbread Dressing Dressing: 1 pan cornbread 8 slices white bread, toasted 1 onion, chopped 2 pieces celery, chopped 2 eggs, hard boiled 4 eggs, slightly beaten 3 to 4 cups chicken/turkey broth ½ stick margarine 1 tbs. crumbled sage leaves salt pepper Cornbread: 1 ½ c white self-rising cornmeal ¾ cup flour 1 egg, slightly beaten 1 cup buttermilk Dressing: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture and crumbled sage leaves. Salt and pepper to taste then add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425° degrees for 20 to 30 minutes. Cornbread: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. and bake at 425° degrees for 20 to 25 minutes or until done. 1250