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YIELDS:About 6 1/2 cups or 8 side-dish servings
•    2 tablespoons olive oil
•    2 garlic cloves, crushed with side of chef’s knife
•    2 bags (12 ounces each) broccoli florets
•    1/2 teaspoon salt
•    1 jar (4 ounces) sliced pimientos, drained
•    1/3 cup smoke-flavor roasted almonds, coarsely chopped
In nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and cook 2 minutes or until golden, stirring frequently.   Add broccoli; toss until evenly coated with oil. Add salt and 1/2 cup water; cover and cook 5 to 7 minutes or until broccoli is tender-crisp, stirring occasionally. Stir in pimientos and almonds; cook 1 minute longer.

•    1 32 oz. pkg. frozen hash browns
•    1 16 oz. container sour cream
•    2 cups shredded cheddar cheese
•    1 103/4 oz. can cream of mushroom soup
•    1 small onion, finely chopped
•    1/4 teaspoon pepper
•    2 cups crushed cornflakes
•    1/4 cup melted butter
Stir together first 6 ingredients in a large bowl.  Spoon potato mixture into a lightly greased 13×9″ baking dish.  Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.  Bake at  325o for 1 hour and 20 minutes or until bubbly.

•    2 sweet potatoes, scrubbed
•    Vegetable oil, for grilling
•    Salt and freshly ground black pepper
Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

•    10 to 12 asparagus spears, trimmed
•    Vegetable oil, for sauteing
•    Salt and freshly ground pepper
Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.

•    3 lb. sweet potatoes (about 5 large)
•    4 oz. Cream Cheese, softened
•    3 Tbsp. brown sugar
•    1 tsp. ground cinnamon
•    1/4 tsp. ground nutmeg
•    2 cups CRANBERRY ALMOND CRUNCH Cereal, crushed
•    2 Tbsp. butter, melted
•    1-1/2 cups Miniature Marshmallows
PREHEAT oven to 325°?F. Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 to 10 min. or until very tender. Let stand 5 min. Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins. ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish. MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture. BAKE 30 to 35 min. or until topping is golden brown and mixture is heated through.

•    2 lb. red new potatoes (about 5 potatoes), cut into large chunks
•    1/2 cup Italian dressing
•    1/2 tsp. black pepper
•    1 large red onion, cut into chunks
•    1/4 cup chopped fresh parsley
•    2 slices bacon, crisply cooked, crumbled
•    1 cup shredded sharp cheddar cheese
PREHEAT oven to 450°?F. Toss potatoes with dressing and pepper in greased 15x10x1-inch baking pan. Spread into single layer.
BAKE 20 min. Stir in onions. Continue baking 20 min. or until vegetables are tender.
SPRINKLE with parsley and bacon; stir. Top with cheese. Bake an additional 2 min. or until cheese is melted.