❤️Side Dishes❤️
Southwestern Corn Casserole
1 can whole kernel corn 1 can cream corn 1/2 can French Onion Dip {or you can use sour cream or cream cheese} 1 cup shredded cheddar cheese 1 egg 2 T. sliced jalapeno Mix all together in bowl and pour into greased baking dish. Bake for 45 minutes @ 400 degrees. |
SQUASH DRESSING
1 med. onion, chopped 1 stick Oleo (BUTTER) 2 c. cooked yellow squash 2 eggs 1 can cream of chicken soup 1 can cream of celery soup 2 c. cornbread crumbs Mix all together, pour into greased casserole dish. Bake at 350° for 20 to 25 mins. Patsy Fullilove |
Baked Beans
1 can of your favorite Beans or Baked Beans
1 T. brown sugar
1/2 t, garlic powder
1/2 t, onion powder
1 t. mustard
2 T. Worcestershire sauce
1-2 t. Pickapeppa sauce
1 T. or more Hot Pepper Jelly
Chopped onions (opt)
Chopped bell pepper (opt)
Mix all ingredients together in a bowl or in the casserole dish. Bake at 350 degrees until nice and bubbly and brown around edges.
Corn on the Cob Frozen w/husks on.
Nip off ends and wash, freeze with husk intact. Take out and strip away a portion of the husk, Fresh corn - buttered and seasoned with sea salt, and ready for the oven. Cover in foil and bake for 30 minutes @350 degrees. Or wrap individually with foil and place on the grill for about 20-25 minutes.
CHEESE SOUFFLÉ
INGREDIENTS:
4 tablespoons butter
2 tablespoons grated hard cheese
3 tablespoons flour
1 cup hot milk
1/2 teaspoon salt
pepper
4 egg yolks
6 egg whites
PREPARATION:
Preheat the oven to 400 degrees F. Use 1 tablespoon butter to grease a 2 pint soufflé dish, sprinkle in one tablespoon of cheese. Melt the remaining butter in a large pan. Stir in flour and cook for 2 minutes over a low heat. Remove from the heat and slowly pour in the hot milk, whisking well, then season with salt and pepper and cook again stirring continuously until the sauce is smooth and thick. Beat in the egg yolks, one at a time and put the mixture to one side. Beat the egg whites until stiff and fold them into the mixture, then fold in the remainder of the cheese. Put the mixture into the prepared soufflé dish and smooth the top. Put it in the oven and lower the heat to 350 degrees F. Bake for about 25 minutes, until the soufflé has risen above the edge of the dish, and serve immediately.
SOUTHERN STYLE CREAM CORN
INGREDIENTS:
Cut corn from cobs. Scrape cobs with a sharp knife to remove all of the milky/creamy corn. Melt butter in a skillet, place corn in skillet. Cook on medium low until glossy, stirring occasionally to prevent sticking (corn is full of starch, meaning it will thicken quickly, especially fresh corn, and will be scorch easily). If needed add water to thin OR if it is too thin add a little water with cornstarch dissolved in it to thicken. Stir in salt. Heat about 5 minutes longer. Do not boil. SERVINGS: 6
OLD FASHIONED MACARONI and CHEESE
INGREDIENTS:
Cook the macaroni using the package directions; drain. Melt the butter in a large saucepan over medium heat. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the milk, cream cheese, mustard, salt and pepper. Cook for 3 minutes or until thickened, stirring constantly. Stir in the macaroni and cheese. Place in a 2-1/2-quart baking dish sprayed with nonstick cooking spray. Add extra cheese on top if desired. Bake at 400 degrees for 15-20 minutes or until golden brown. Yield: 4-6 large helpings.
Another variation:
Macaroni and Cheese
8 oz. elbow macaroni or other small pasta
1 medium onion, finely chopped
2 T. butter
2 T. flour
2-1/2 c. milk
2 c. shredded cheddar or American cheese
Butter and bread crumb topping
1 or 2 sliced tomatoes (optional)
Cook pasta and drain. In a large saucepan, cook onion in butter until soft. Stir in flour. Add milk. Cook and stir until bubbly. Add shredded cheese and stir until melted. Add drained pasta to cheese sauce, and stir to coat. Spoon mixture into 2 to 2-1/2 quart casserole. Combine melted butter and breadcrumbs, and sprinkle over the top. Bake casserole in a 350 degree F oven until bubbly. Let stand 10-15 minutes before serving.
MY POTATO SALAD
INGREDIENTS:
2 lb red potatoes, approx 6 medium size potatoes. Wash, peel and dice into 1" pieces or leave skins on, and dice. Boil until fork tender in salted water, drain in colander and set aside to cool. Boil eggs, simmer for 10-12 minutes, cool, peel, dice. In the meantime mix these ingredients together in medium mixing bowl:
•) 1 Tablespoon mustard
•) 2 - 3 heaping Tablespoon's mayonnaise Less is better, you can't take it out once it's in there.
•) 1/4 -1/2 c. chopped pickles
•) 1/2 teaspoon celery seed (optional)
•) 1/2 t. dill weed (optional)
•) Salt & pepper to taste
Your choice:
Paprika, celery seed, dill weed, course black pepper, green olives, parsley, etc for garnish.
TO PREPARE:
Fold in potatoes, eggs and all ingredients together in a large mixing bowl, until well mixed. Transfer to serving bowl, sprinkle with paprika, dill, or your choice of garnishes. Some people like to serve chilled & some like it warm. SERVES 6
QUICK & EASY BROCCOLI
2 pkg. frozen broccoli spears
3/4 c. mayonnaise
1/3 c. milk
dash of salt & pepper
1 T. lemon juice
1 c. grated cheese
Cook broccoli according to directions. Arrange spears in a baking dish. Combine mayo. milk, salt and pepper in a small saucepan. Cook until thoroughly heated. Stir constantly, do not boil. Remove from heat,
add lemon juice and cheese. Stir well. Spoon sauce over broccoli. Heat in oven 5 mins.
Sara Gallaspy
SMOTHERED YELLOW SQUASH
The yellow squash is sometimes called crookneck or yellow summer squash...It is pale yellow when young and tender...and it is very good!
I slice it up thin, about 1/4 of an inch, in a skillet with about a 1-2 T butter or olive oil on medium heat. I heap the squash to the top of the skillet. Add chopped onions, salt, pepper, and about a 1/4 cup of real butter on top of the squash. Cover tightly, turn it down to medium low, and let simmer until done, approx. 20-25 minutes. Watch closely that it doesn't dry out and burn. Sometimes I let it get golden brown on bottom. With a spatula pick up and look underneath, but don't stir or mix. Add a little more butter if needed around edges to help it brown. You can also just stir-fry it over medium heat without covering it - but then it wouldn't be called smothered squash.
Variations: Use same recipe for most vegetables such as sliced potatoes, greens, or okra w/tomatoes and onions. Use your imagination and create a new dish your family will love!
SQUASH CASSEROLE
Cook the squash with onions, butter or olive oil, salt and pepper (steam), put in 2 eggs, a heaping tablespoon mayo, a handful of crushed crackers, about a 1/2 cup grated cheese. Mix well. Top with grated cheese, and crushed crackers that have been tossed in melted butter. Bake til golden brown, and bubbly around edges.
1 can of your favorite Beans or Baked Beans
1 T. brown sugar
1/2 t, garlic powder
1/2 t, onion powder
1 t. mustard
2 T. Worcestershire sauce
1-2 t. Pickapeppa sauce
1 T. or more Hot Pepper Jelly
Chopped onions (opt)
Chopped bell pepper (opt)
Mix all ingredients together in a bowl or in the casserole dish. Bake at 350 degrees until nice and bubbly and brown around edges.
Corn on the Cob Frozen w/husks on.
Nip off ends and wash, freeze with husk intact. Take out and strip away a portion of the husk, Fresh corn - buttered and seasoned with sea salt, and ready for the oven. Cover in foil and bake for 30 minutes @350 degrees. Or wrap individually with foil and place on the grill for about 20-25 minutes.
CHEESE SOUFFLÉ
INGREDIENTS:
4 tablespoons butter
2 tablespoons grated hard cheese
3 tablespoons flour
1 cup hot milk
1/2 teaspoon salt
pepper
4 egg yolks
6 egg whites
PREPARATION:
Preheat the oven to 400 degrees F. Use 1 tablespoon butter to grease a 2 pint soufflé dish, sprinkle in one tablespoon of cheese. Melt the remaining butter in a large pan. Stir in flour and cook for 2 minutes over a low heat. Remove from the heat and slowly pour in the hot milk, whisking well, then season with salt and pepper and cook again stirring continuously until the sauce is smooth and thick. Beat in the egg yolks, one at a time and put the mixture to one side. Beat the egg whites until stiff and fold them into the mixture, then fold in the remainder of the cheese. Put the mixture into the prepared soufflé dish and smooth the top. Put it in the oven and lower the heat to 350 degrees F. Bake for about 25 minutes, until the soufflé has risen above the edge of the dish, and serve immediately.
SOUTHERN STYLE CREAM CORN
INGREDIENTS:
- 6 ears fresh corn
- 3 T. butter
- 1/4-1/2 c. water (start with 1/4, add more if it starts sticking)
- 1 t. sea salt
Cut corn from cobs. Scrape cobs with a sharp knife to remove all of the milky/creamy corn. Melt butter in a skillet, place corn in skillet. Cook on medium low until glossy, stirring occasionally to prevent sticking (corn is full of starch, meaning it will thicken quickly, especially fresh corn, and will be scorch easily). If needed add water to thin OR if it is too thin add a little water with cornstarch dissolved in it to thicken. Stir in salt. Heat about 5 minutes longer. Do not boil. SERVINGS: 6
OLD FASHIONED MACARONI and CHEESE
INGREDIENTS:
- 1 (7-ounce) package large elbow macaroni
- 1/4 cup (1/2 stick) butter
- 3 T. plain flour
- 2 cups milk
- 8 ounces cream cheese, softened
- 1 T. mustard
- Salt and pepper to taste
- 8 ounces sharp cheddar cheese, grated
Cook the macaroni using the package directions; drain. Melt the butter in a large saucepan over medium heat. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the milk, cream cheese, mustard, salt and pepper. Cook for 3 minutes or until thickened, stirring constantly. Stir in the macaroni and cheese. Place in a 2-1/2-quart baking dish sprayed with nonstick cooking spray. Add extra cheese on top if desired. Bake at 400 degrees for 15-20 minutes or until golden brown. Yield: 4-6 large helpings.
Another variation:
Macaroni and Cheese
8 oz. elbow macaroni or other small pasta
1 medium onion, finely chopped
2 T. butter
2 T. flour
2-1/2 c. milk
2 c. shredded cheddar or American cheese
Butter and bread crumb topping
1 or 2 sliced tomatoes (optional)
Cook pasta and drain. In a large saucepan, cook onion in butter until soft. Stir in flour. Add milk. Cook and stir until bubbly. Add shredded cheese and stir until melted. Add drained pasta to cheese sauce, and stir to coat. Spoon mixture into 2 to 2-1/2 quart casserole. Combine melted butter and breadcrumbs, and sprinkle over the top. Bake casserole in a 350 degree F oven until bubbly. Let stand 10-15 minutes before serving.
MY POTATO SALAD
INGREDIENTS:
2 lb red potatoes, approx 6 medium size potatoes. Wash, peel and dice into 1" pieces or leave skins on, and dice. Boil until fork tender in salted water, drain in colander and set aside to cool. Boil eggs, simmer for 10-12 minutes, cool, peel, dice. In the meantime mix these ingredients together in medium mixing bowl:
•) 1 Tablespoon mustard
•) 2 - 3 heaping Tablespoon's mayonnaise Less is better, you can't take it out once it's in there.
•) 1/4 -1/2 c. chopped pickles
•) 1/2 teaspoon celery seed (optional)
•) 1/2 t. dill weed (optional)
•) Salt & pepper to taste
Your choice:
Paprika, celery seed, dill weed, course black pepper, green olives, parsley, etc for garnish.
TO PREPARE:
Fold in potatoes, eggs and all ingredients together in a large mixing bowl, until well mixed. Transfer to serving bowl, sprinkle with paprika, dill, or your choice of garnishes. Some people like to serve chilled & some like it warm. SERVES 6
QUICK & EASY BROCCOLI
2 pkg. frozen broccoli spears
3/4 c. mayonnaise
1/3 c. milk
dash of salt & pepper
1 T. lemon juice
1 c. grated cheese
Cook broccoli according to directions. Arrange spears in a baking dish. Combine mayo. milk, salt and pepper in a small saucepan. Cook until thoroughly heated. Stir constantly, do not boil. Remove from heat,
add lemon juice and cheese. Stir well. Spoon sauce over broccoli. Heat in oven 5 mins.
Sara Gallaspy
SMOTHERED YELLOW SQUASH
The yellow squash is sometimes called crookneck or yellow summer squash...It is pale yellow when young and tender...and it is very good!
I slice it up thin, about 1/4 of an inch, in a skillet with about a 1-2 T butter or olive oil on medium heat. I heap the squash to the top of the skillet. Add chopped onions, salt, pepper, and about a 1/4 cup of real butter on top of the squash. Cover tightly, turn it down to medium low, and let simmer until done, approx. 20-25 minutes. Watch closely that it doesn't dry out and burn. Sometimes I let it get golden brown on bottom. With a spatula pick up and look underneath, but don't stir or mix. Add a little more butter if needed around edges to help it brown. You can also just stir-fry it over medium heat without covering it - but then it wouldn't be called smothered squash.
Variations: Use same recipe for most vegetables such as sliced potatoes, greens, or okra w/tomatoes and onions. Use your imagination and create a new dish your family will love!
SQUASH CASSEROLE
Cook the squash with onions, butter or olive oil, salt and pepper (steam), put in 2 eggs, a heaping tablespoon mayo, a handful of crushed crackers, about a 1/2 cup grated cheese. Mix well. Top with grated cheese, and crushed crackers that have been tossed in melted butter. Bake til golden brown, and bubbly around edges.
Zucchini Fries
Your choice vegetable oil
1 lg. zucchini (10-12")
1 egg
1 cup buttermilk
1 t. salt salt
a shake of pepper
dash of cayenne pepper (opt)
1-2 cups flour
Get oil hot on med-medium high. Mix egg with buttermilk, stir well. Dip fries in batter, then roll in flour, place in pan, sprinkle with salt and pepper and cayenne and fry in until golden brown, turning once or twice.
1 lg. zucchini (10-12")
1 egg
1 cup buttermilk
1 t. salt salt
a shake of pepper
dash of cayenne pepper (opt)
1-2 cups flour
Get oil hot on med-medium high. Mix egg with buttermilk, stir well. Dip fries in batter, then roll in flour, place in pan, sprinkle with salt and pepper and cayenne and fry in until golden brown, turning once or twice.
ZUCCHINI BASIL DISH
•1 lb. Ground Chuck
•Olive oil-enough to saute the vegetables
•1 large zucchini-sliced thin
•1 can of whole or diced tomatoes (Or fresh 2 tomatoes, diced up)
•1 medium sized onion, chopped
•2 stalks celery, sliced thin
•1 bell pepper 1/4’d and sliced thin
•Fresh sweet basil-enough to suit your taste…
•Dried sweet basil – if fresh is not available
•Mozzarella cheese-grated
Brown Ground Chuck well, set aside. Drain. Put olive oil in pan. Add zucchini, onion, celery and bell pepper. Saute to desired doneness. Add ground chuck, tomatoes and basil to vegetables. Stir. Cover, let simmer and flavors meld. Just before serving add cheeses. Serve over rice.
•1 lb. Ground Chuck
•Olive oil-enough to saute the vegetables
•1 large zucchini-sliced thin
•1 can of whole or diced tomatoes (Or fresh 2 tomatoes, diced up)
•1 medium sized onion, chopped
•2 stalks celery, sliced thin
•1 bell pepper 1/4’d and sliced thin
•Fresh sweet basil-enough to suit your taste…
•Dried sweet basil – if fresh is not available
•Mozzarella cheese-grated
Brown Ground Chuck well, set aside. Drain. Put olive oil in pan. Add zucchini, onion, celery and bell pepper. Saute to desired doneness. Add ground chuck, tomatoes and basil to vegetables. Stir. Cover, let simmer and flavors meld. Just before serving add cheeses. Serve over rice.
