RECIPES – SIDE DISHES
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Make Ahead Mashed Potatoes Submitted by Rosemary Daniels Served at Octoberfest 2013
5# Idaho potatoes
1-8 oz. pkg. cream cheese
1-cup sour cream
2 tea. (scant) onion salt
1/4 tea.(scant) salt
1/4 tea. pepper
2 TBS. butter
1. Cook pared potatoes until soft-drain. (Put back in pan on stove to get excess moisture out-no fire)
2. Mash potatoes until smooth
3. Add remaining ingredients
4. Beat until light & fluffy – no lumps!
5. Put mixture in 9 x 11″ pyrex dish (3 qt.)
6. Cover & put in refrigerator, up to one week
7. Bake 350 degrees for 30 minutes, if room temperature. (45 min. to 1 hour if cold from refrigerator)
Bread & Butter Refrigerator Pickles Submitted by Carol Crudele
3 Onions sliced
4 C sugar
4 C Apple cider vinegar
1/2 C Kosher or pickling salt
1 & 1/2 teaspoon turmeric
1 & 1/2 teaspoon celery seed
1 & 1/2 teaspoon mustard seed
Cucumbers/pickles as they become available
I mixed the sugar, vinegar, salt and spices. Added the onions and the cucumbers sliced thin. Mix well, cover tightly and refrigerate. This will keep up to a year in the fridge.
(If you don’t have enough cukes at once, you can keep adding them as they become available)
Dave loves on toasted cheese sandwiches.
ENJOY!!
Vegetable Salad Submitted by Deanna Roberts
Drain and mix together:
1 can baby peas (Freshlike)
1 can baby green lima beans
1 can shoepeg corn
1 can French style green beans
Add:
1 cup chopped celery
1 green pepper, chopped
1 large purple onion, chopped
½ jar pimento, chopped
Dressing: Mix ingredients listed below together and bring to boil. Simmer a few minutes and pour over vegetables. Refrigerate overnight.
½ cup vinegar
¾ cup sugar
½ cup oil
salt and pepper
CREAM CHEESE, MARSHMELLOW, PINEAPPLE SALAD Submitted by Karen Ostrander
8 oz. cream cheese-softened
4 TBS salad dressing(miracle whip)
1#4oz. can crushed pineapple-drained-save juice 30 marshmellows-cut into pieces
1 package unflavored gelatin
1/2 pint whipping cream
several maraschino cherries-halved or quartered
1. Mix softened cream cheese and salad dressing together
2. Add drained pineapple and mix
3. Add diced marshmellows and mix
4. Add unflavored gelatine to 1/4 cup cold water and soak
5. Heat pineapple juice and mix with gelatine and water to make 1 cup
6. Pour this into marshmellow, pineapple, cream cheese mixture and mix
7. Whip whipping cream until thick. Fold into above
8. Decorate with maraschino cherries
9. Chill until solid-several hours or overnight
ZUCCHINI CASSEROLE Submitted by Deanna Roberts
4 cups zucchini, sliced bite size
1 cup grated raw carrot
¼ cup grated onion
1/8 tsp. sweet basil
½ cup sour cream
1 can cream of chicken or mushroom soup
1 pkg. of chicken Stove Top Stuffing
In skillet put 1 Tbsp. butter. Add zucchini, onion and ½ cup water. Simmer for 5 minutes. Add carrots and simmer for 2 more minutes. Drain juice in cup.
In skillet melt 3 tbsp butter, add stuffing mix, seasonings and ½ cup juice drained from the zucchini.
Mix soup and sour cream and add to zucchini.
Butter a 9” x 13” dish, put ½ cup of dressing mix in bottom. Pour in zucchini mix and cover with dressing mix. Cover with foil and bake for 15 minutes at 350º.
Uncover and bake 15 – 20 minutes more.
Gisella's Sauerkraut Served at Ethnic Dinner 2010 Submitted by Anne Nehoda
Cook until done but not crisp (cook in microwave and then cut with kitchen scissors) and mix with diced onions (cup of bacon and cup of onions)
Rinse well and drain sauerkraut
Put into tall pot with melted bacon fat and onions
Add pepper, carroway seeds and white sugar
Start with 1/2 cup of sugar per LB of sauerkraut (I used 1/2 Cup per 2 LBS)
Enough pepper and carroway seed so it can be seen when mixed
Bottle beer and four cups of boullion . Amount of liquid added depends on the amount of saurkraut (I used 3-2 LB bags. Libby jar is lowest in sodium
If you have pork or pork juice available add for flavor (I used 8 oz kielbasa)
POTATO CHEESE SIDE DISH Submitted by Deanna Roberts
1 2# bag of frozen diced hashed browns
¾ cup sour cream
1 cup shredded cheddar cheese
1 can cream of mushroom soup
½ cup onion
¼ tsp pepper
1 stick butter
Preheat oven to 350. Thaw potatoes. Melt butter and add to all other ingredients in a large bowl.
Spread in 9 x 13” pan and sprinkle 1 cup crushed potato chips on top.
Bake for 45 to 60 minutes.
Cranberry and Walnut Coleslaw Submitted by Mary Sue Companey
For the Dressing
1/3 cup cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon celery seed
For the coleslaw;
1 cup walnuts, coarsely chopped
1 cup dried cranberries
2 cups red cabbage finely sliced
2 cups green cabbage, finely sliced
1/4 cup thinly sliced red onion
Mix the dressing ingredients together
Put the coleslaw ingredients into a bowl and toss with the dressing cover and let refrigerate about three hours before serving. Stir and drain off all liquid before serving.
Slaw keeps for about 5 days covered and refrigerated. Makes 6 servings
Receptiom Salad Submitted by Joan Majewski
1 small box lemon or lime jello
1 can crushed pineapple or fruit cocktail (drained, reserving juice)
2-3 oz pkgs. Philadelphia cream cheese (softened)
1 cup celery, cut fine
½ cup chopped nuts
½ pt. cream (whipped) *
Dissolve jello in 1 cup hot pineapple juice. When jello begins to thicken add cream cheese, celery, nuts, pineapple or fruit cocktail and whipped cream. Pour into mold or square pan.
“I use fish mold for holidays”
*Cool Whip can be used instead.
CORN CASSEROLE Submitted by Donna Peters
1 12 oz. can cream corn
2 12 oz. cans kernel corn, do not drain
8 oz. sour cream
1 stick melted margarine
2 beaten eggs
1 box Jiffy corn muffin mix
Mix together in large greased casserole. Bake covered at 350 for 45-60 minutes. Brown without cover for a few minutes.
Corn Salad (for 8) Served at Soup Night 2009 Submitted by Mary Sue Companey
2 cans corn (15 oz whole kernel) drain
1 cup mayonnaise
1 cup green pepper, chopped
2 cups sharp cheddar cheese, grated
1/2 cup red onion chopped
1 (10,5) oz bag coarsely crushed chili cheese corn chips
Mix first five ingredients together and chill.
Stir in coarsely crushed corn chips just before serving.
Joan's Festive Salad Submitted by Joan Majewski
Dissolve:
1 large pkg. raspberry Jello
1 cup boiling water
Mix together and add:
1 9oz box mincemeat
2 cups boiling water
Add:
2 cups crushed pineapple (not drained)
Dash salt
Sausage Cranberry-Apple Stuffing Submitted by Mary Sterricker
This is about 12 cups stuffing…enough for an 18-pound turkey
2 pounds spicy turkey sausage or other bulk sausage
2 Tbsp corn oil
4 cups chopped red onion
4 cups chopped celery
2 Tbsp minced fresh garlic
2 Tbsp dried thyme
2 tsp dried sage leaves, crumbled
12 cups cubed bread (1inch cubes), toasted
2 tart apples, diced
1 cup dried cranberries
1 cup dried apricots, chopped
½ cup chopped pitted prunes
2 cups chicken broth
Salt and ground black pepper to taste
Crumble sausage in a skillet; stir and cook until browned; drain and place into a large bowl. Add corn oil, onions, celery, garlic, thyme and sage to skillet. Stir and cook over medium-low heat 15 minutes. Add to sausage in bowl. Add bread, apples, cranberries, apricots and prunes to bowl; toss.
Moisten mixture with chicken broth. Season with salt and pepper to taste. Use immediately or refrigerate.
Makes 10 servings.
Jinx's Pasta Salad Served at the volunteer dinner 2011 Submitted by Jinx Mutchler
1# angel hair pasta, for a med to large bowl
Add any or all of the following ingredients to taste:
Diced ham
Chopped onion
Green & black olives, sliced
Capers
Grape tomatoes
Shredded parmesan cheese
Lots of fresh herbs (I used chives, basil & oregano)
Break Pasta into fourths and boil according to package directions. Cool and add the rest of the above ingredients.
Dressing:
4 tablespoons Tarragon vinegar
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup olive oil
Add salt to vinegar – let stand for a few minutes. Add pepper & whisk in olive oil. Mash some more capers into dressing. Add to pasta ingredients.
Tangy Spinach Salad Served at Soup Night 2009 Submitted by Dianne Rozek
1 pkg. baby spinach
1 can (14.5 oz) sliced beets, drained
1 can (14 oz) artichoke hearts, drained and rinsed, halved or quartered
1 cucumber, sliced
1 ½ cups cherry tomatoes, halved
1 green pepper, cut into triangles
¼ cup crumbled feta cheese
2 TBS capers, drained
1 tsp. dried oregano
2 TBS red wine vinegar
2 TBS olive oil
– Arrange spinach on platter. Top with next 5 ingredients. Sprinkle with cheese, capers and oregano.
– Combine vinegar, oil, salt and pepper; drizzle over salad.
Makes 6 servings
Kitchen time: 15 min.
Ready to serve in 15 min (may assemble ahead & dress when ready to serve.)
Harvest Potato Salad Submitted by Florence Zangari
1 ½ lb new potatoes (cut into ¼” cubes)
1 ½ C cooked corn – cut from 2 large ears
2 sweet green peppers cut in ½”pieces
3 scallions finely sliced
2-3 tbls. minced jalapenos or green chilies
Steam potato cubes for 10 minutes. Place the potatoes in med. bowl, add the corn, peppers, scallions, and the jalapenos. Toss
In small bowl combine the dressing, add to the salad – toss
Dressing: 1/3 C plain nonfat yogurt
1 tbls. salad oil
1 tbls. fresh lemon juice
¾ tsp. cumin
¼ tsp. salt
Fresh ground black peer
Zucchini/Cheese Casserole Submitted by Sheila Nussbaum
9 x 13 pan / @ 375 degrees
About 20 minutes. / Serves 8
2# (8 cups) diced zucchini
1 cup chopped onion
2 cloves minced garlic
4 Tbsp. margarine
4 Tbsp. flour
2 tsp. salt
1 lrg. Can evaporated milk
1 cup sour cream
1 cup shredded cheddar cheese
Saute zucchini, onion, and garlic in margarine until onion is transparent. Remove from heat, sprinkle with flour and salt, toss well. Stir in milk. Stir until smooth. Stir in sour cream and cheese. Pour into greased/sprayed casserole.
Chinese Cole Slaw Submitted by Donna Peters
1 bag cole slaw mix (or 1 bunch Napa Cabbage)
½ c. sunflower seeds
1 bunch green onions
½ c. slivered almonds
2 pkg. Ramen noodles
½ stick butter
Melt butter in saucepan and brown nuts, seeds and broken ramen noodles, cool.
Dressing: ½ c. Apple Cider Vinegar
½ c. veg. Oil
½ c. sugar
Mix in saucepan, bring to boil. Stir til sugar dissolved, cool.
Mix together just before serving.
Easy Tortellini Salad Submitted by Mary Carpenter Served at the Wii Potluck in 2014
1 pkg. refrigerated spinach tortellini (Trader Joes)
Boil for 4-5 min. The dried tortellini takes longer and seems to have less flavor
Drain and cool by running cold water over tortellini. Drain well.
Add
1 can artichokes, drained and chopped
1 jar marinated artichokes with olives
1 small onion, finely chopped
Greek olives and green olives, chopped if you have them.
Dressing: Good Seasonings Garlic and Herb Flavor. Use amount you wish. The tortellini will absorb some of the dressing. This keeps a long time in the refrig.
Corn and Green Chill Casserole CHILI CASSEROLE Submitted by Betty Cole Served at the potluck in October 2018
1 stick of butter or margarine
1 small onion, diced
2 cups of cooked rice
1 can diced green chilis (4 oz.)
1 can cream of mushroom soup (undiluted)
1 can kernel corn (drained)
1 cup cheddar cheese (grated)
Melt butter in saucepan—add onion and cook until translucent
Combine cooked rice, butter/onion, green chilis, soup, corn and cheese in large bowl
Transfer to baking dish. Bake at 350 degrees about 30 minutes until heated through and cheese is melted.
This is a good “make-ahead” dish.
Add diced cooked chicken for a complete meal.
Cottage Potatoes Submitted by Diane Urig
5 large cooked, peeled and diced potatoes
1 cup grated sharp cheddar cheese
1 med. onion- chopped
1/4 cup dried parsley flakes
1/2 cup pimentos chopped 1/2 cup chopped green pepper
1/2 cup fresh bread crumbs [progresso]
1 tsp. salt
1/4 tsp. pepper
1/2 cup melted butter
1/2 cup milk
Grease 2qt. casserole and combine all but salt, pepper, butter and milk.
Blend salt, pepper, butter and milk and pour over ingredients. Bake for 30 min. at 400 degrees.
ENJOY!!!
Sweet Onion Corn Bake Submitted by Sue Spaulding
This tasty corn casserole is flavored with sweet onions, cream-style corn and cheddar cheese.
INGREDIENTS:
2 large Vidalia or sweet onions, thinly sliced
1/2 cup butter or margarine
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided in 1/2
1 egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package Jiffy corn-bread/muffin mix (8- 1/2 ounces)
4-8 drops hot pepper sauce (Optional)
PREPARATION:
1. In a very large skillet, saute onions in butter until tender
2. In a small bowl, combine sour cream, milk, dill and salt, then add to onions in skillet
3. Stir in 1 cup of the shredded cheese, then remove mixture from heat and set aside
4. In a med. bowl, combine egg, corn, corn- bread mix and hot pepper sauce
5. Pour this cornbread mixture into a greased 13″x9″x2″ baking dish
6. Then spoon the onion mixture over the top of cornbread mixture
7. Sprinkle with the remaining cheddar cheese
8. Bake, uncovered at 350 degrees for 45-50 minutes or until top is set and lightly brown.
Grape Salad Submitted by Karen Ostrander Served at LOL Salad luncheon 2019
4 pounds seedless green grapes
1 – 8 oz package cream cheese
1 – 8 oz container sour cream
1/2 cup white sugar
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, Mix again. Refrigerate until serving.
Crockpot Squash and Apples Submitted by Jean Wynne
5 pounds butternut squash (1 large)
5 baking apples
1/2 cup butter, melted
1/2 cup packed brown sugar
2 tablespoons flour
1/2 teaspoons salt
1 teaspoon cinnamon
Cut squash in half, remove seeds and fibers; pare and cut in ½ inch cubes. Pare and core apples; cut in 1/2-inch pieces.
Combine the melted butter, sugar, flour, salt and cinnamon.
Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers.
Place in base. Cover and cook on high 3 hours (may depend on your cooker).
Scalloped Pineapple Submitted by Mary Jo Peter
3 eggs, well beaten
1 cup sugar
3 cups 1 inch cubes fresh bread
1(20 ounce) can crushed pineapple, undrain
1/3 cup butter cut into 1 inch squares
Combine all ingredients and stir well
Pour into a lightly greased 10x8x2 inch baking dish.
Bake at 350 degrees for 1 hour.
6-8 servings
Great as a side with a baked ham!
Enjoy!
Taco Salad submitted by Jeanne Moser at Harvest Potluck
1 lb ground beef (browned, drained, and refrigerated)
1/2 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 can sliced black olives (6 oz. or smaller, to your liking)
1 cup shredded cheddar or Mexican blend cheese
1 head iceburg lettuce (cored, washed, drained, and cut into chunks)
1 9.25 oz. bag of nacho flavored Doritos, crushed
Cherry tomatoes, optional
1 16 oz. bottle of Catalina salad dressing
Toss all ingredients just before serving.
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