Side Dish Recipes

Makes 4 servings

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CHEESY POTATO CASSEROLE

Ingredients:

1 cup sour cream

6 – 7 medium potatoes, peeled

1 can cream of broccoli soup

¼ cup butter

1 cup cheddar cheese

¼ cup minced onions

salt & pepper

Directions:

Boil potatoes until fork goes through easily
Drain and rinse with cool water
Grate potatoes
Heat soup, butter, cheese, onions, salt and pepper until butter melts.
Add sour cream to sauce and mix.
Add grated potatoes.
Put into a 9 X 13 pan and cook for 20 minutes at 350°.

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CITRUS RICE

Ingredients:

1 ½ Tbs. olive oil

1 ¼ cups finely chopped celery, with leaves

1 ¼ cups finely chopped onion

1 cup water

½ cup orange juice

2 Tbs. lemon juice

dash hot sauce

1 cup long-grain white rice, uncooked

¼ cu slivered almonds (optional)

Directions:

Heat oil in a medium saucepan
Add celery and onions and sauté till tender, about 10 minutes
Add water, juices and hot sauce
Bring to a boil
Stir in rice and bring back to a boil
Cover and let stand until rice is tender and liquid is absorbed
Stir in almonds
Serve immediately

Make 4 servings

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GARLIC CROUTONS

Ingredients:

8 – ½ inch thick slices French bread

1 large clove garlic, halved

¼ cup salad oil

¼ cup butter, softened

Directions:

Rub both sides of bread slices wit the cut clove or garlic
Discard garlic
Gradually blend oil into softened butter
Spread both sides of bread with oil-butter mixture
Cut bread into ½ inch cubes
Spread out on baking sheet
Bake at 300° for 20 – 25 minutes or till croutons are dry and crisp
Cool and store in covered container in refrigerator

Makes 3 cups

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OVERNIGHT CAULIFLOWER

Ingredients:

1 head lettuce, chopped

1 head cauliflower, chopped

2 cups mayonnaise

1 medium onion, chopped

1 pound bacon, fried crisp and crumbled

½ cup Parmesan cheese

½ cup sugar

Directions:

Layer all ingredients in a large bowl in the order which they are listed.
Do NOT mix together
Cover the bowl tightly and store overnight in refrigerator
Toss just before serving

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SKILLET WHITE BEANS

Ingredients:

½ pound bacon

1 large sweet onion, halved lengthwise and thinly sliced

½ cup maple or maple-flavored syrup

1/3 cup white balsamic vinegar or lemon juice

2 Tbs. packed brown sugar

2 Tbs. snipped fresh sage

2 Tbs. tomato paste

1 tsp. salt

½ tsp. pepper

2 – 15 ½ oz. cans navy beans, rinsed and drained

2 – 15 ½ oz. cans butter beans, rinsed and drained

1 – 15 ½ oz. can garbanzo beans (chickpeas), rinsed and drained

Yellow, red and/or green tomatoes, chopped (optional for topping)

Directions:

In 12 inch skillet, cook bacon and drain on paper towels
Using bacon grease cook onion over medium heat for about 15 minutes, stirring occasionally
Chop bacon and add to onions
Stir in maple syrup, balsamic vinegar, brown sugar, sage, tomato paste, salt and pepper
Add beans and stir to coat
Cover and cook over medium heat for 10 – 15 minutes or until heated through, stirring occasionally
Transfer to a serving bowl
Garnish with tomatoes

Makes 12 to 14 side dishes

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SLOW COOKER BAKED BEANS

Ingredients:

3 – 15 ½ oz. cans pinto beans

1 large onion, chopped

1 large yellow pepper, chopped

5 heaping tablespoons of BBQ sauce

5 heaping tablespoons brown sugar

1 tsp. dried mustard

½ pound bacon, cooked, drained and chopped

Directions:

Cook in slow cooker on low for 4 hours or on high for 2 hours

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STIR-FRIED VEGETABLES

Ingredients:

4 Tbs. butter

2 cups broccoli flowerets

2 yellow squash, trimmed and sliced

8 mushrooms, cut in half

salt to taste

1 cup diced onion

2 cups cauliflower flowerets

4 Tbs. water

Directions:

Melt the butter in a frying pan
Add onions and sauté for 4 to 5 minutes
Add broccoli, cauliflower, squash and mushrooms
Season with salt and add the water
Cover the pan and cook for about 5 minutes, or until the vegetables are just crisp
Serve hot

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STUFFED PEPPERS

Ingredients:

8 green peppers

1 pound lean ground beef

1 onion, chopped

4 cups rice, cooked

2 cups mushrooms, sliced

2 cloves garlic, minced

½ - 1 cup tomato sauce

½ tsp. paprika

½ tsp. rosemary

½ tsp. oregano

½ tsp. basil

½ tsp. black pepper

Directions:

Slice off tops of peppers and reserve
Remove core and seeds
Steam peppers for 7 – 8 minutes
Set aside
In large bowl, combine rice and herbs
Mix thoroughly
In large, non-stick pan, sauté onion, mushrooms, garlic and ground beef over medium heat until fully cooked
Stir into rice mixture
Place green peppers in non-stick baking dish
Fill each pepper with meat/rice mixture and cover with pepper tops
Additional meat/rice mixture can be placed around peppers
Cover dish with foil and bake at 350° for 1 hour

Options:

Substitute tomatoes for green peppers. Don't steam tomatoes, but add scooped-out insides to rice mixture.

Substitute lean ground turkey breast for ground beef.

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WILD MUSHROOM & TOMATO RICE

Ingredients:

1 medium onion, chopped

1 green pepper, seeded and chopped

2 oz. crimini mushrooms, chopped

2 oz. portabella mushrooms, chopped

3 tomatoes, finely diced

½ cup red wine

1 cup uncooked rice

½ tsp. oregano

¼ - ½ tsp. black pepper

Directions:

Place mushrooms, onion and green pepper in non-stick skillet
Sauté over medium high heat with 1 or 2 tsp. water until onion is soft and translucent
Add spices and rice and stir well for 1 minute
Add tomatoes and wine
Bring to a boil
Reduce heat, cover and cook 30 minutes or until rice is tender and liquid is absorbed

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