Category: Side Dishes

Side Dish Recipes

The Best Sweet Potatoes in the World

Post author By Liza Torborg
Post date October 22, 2009
No Comments on The Best Sweet Potatoes in the World

2 1/2 lbs. sweet potatoes
4 T. butter
1/4 C. maple syrup
2 T. brown sugar
1/3 C. pecan halves
1 1/2 C. mini marshmallows

Place sweet potatoes and water to cover. Heat to boiling. Reduce heat; cover and simmer 25-30 minutes, or until tender. Drain potatoes and cool slightly. Peel under cold water. Cut into large chunks, and place in 8 x 8 casserole. Preheat oven to 350.

In a small saucepan, melt butter. Stir in syrup and sugar over low heat for 3-5 minutes. Sprinkle nuts over sweet potatoes and top with syrup mixture. Bake 25 minutes. Top with marshmallows. Bake 5-7 minutes.

Potato Salad

This recipe comes from Carol, a friend of mine at work. Carol doesn’t share just any old thing when it comes to work-lunch potlucks. Last time around she brought this stellar potato salad. Everyone loved it! Which is why I am posting on the site. Thanks Carol!

CAROL’S NOTES:
My mother made the best potato salad. However, when I tried to make it her way, it never tasted the same so…
I decided I would experiment with my own recipe until it tasted like hers. My father-in-law wanted me to package and market my potato salad… that isn’t going to happen 🙂

Potato Salad

5 lbs. of (white) Idaho potatoes cooked with skins on
1 dozen large (white) eggs – hard boiled
1 jar of “Spin Blend” salad dressing (add more salad dressing for a moist salad)
2 C. chopped onions (white)
1/2 C. chopped chive greens (for color)

Cook white potatoes with the jackets on until you can inset a fork in them, but they do not fall apart
Cool, peel and dice in a large bowl
Boil eggs (in the shell) until done. Cool in cold water (or ice water). Remove shells and dice, add to potatoes
Add onions and chopped chives
Mix in one jar of Spin Blend salad dressing depending on the amount of potatoes and eggs (Spin Blend can be found at the grocery store in the same isle as Mayo)
Mix well
Salt and Pepper to taste

Recipes with Pictures Salads Side Dishes Vegetables Vegetarian

Veggie Pasta Salad

This recipe comes to you from my neighbors. We often stop by and see if we can catch them right before dessert. This time we caught them just before dinner and this veggie pasta salad was sitting on the counter. It tastes as good as it looks.

Veggie Pasta Salad

1 box of Rotini noodles
1 bottle Italian dressing
broccoli
cauliflower
grape tomatoes
carrots
black olives
peppers
(or whatever other veggies you wish)

Cook and drain pasta. Cut veggies (i.e. broccoli, cauliflower, carrots) to the size of your liking. Mix cooked pasta and veggies together. Pour Italian dressing over all. My neighbors used about 3/4 bottle. Mix and let marinate overnight, turning container over periodically during marinating.

Cookbook Recipes with Pictures Salads Side Dishes Vegetarian

Broccoli-Sunflower Salad

Broccoli-Sunflower Salad by Lois Bartholomew

1 bunch broccoli, broken
1/2 C. red onion, chopped
1 C. celery, chopped
1 lb. bacon, fried crisp, drained and crumbled
1/2 C. sunflower seeds
1/2 C. raisins

DRESSING:
3/4 C. mayonnaise
1/4 C. sugar
2 T. vinegar

Combine the first 6 ingredients. Mix the dressing ingredients together and pour over salad.

Cookbook Side Dishes Vegetables

World Famous Potatoes

I got this recipe out of Capper’s Weekly. Very good the next day.

6 potatoes (2 1/2 lbs.)
3/4 C. water
1 stick margarine
1 pkg. dry onion soup mix

Cut unpeeled potatoes into 1/2″ slices. Melt margarine in water. Add soup mix. Layer the potatoes in a 2-quart casserole. Bake, covered, in 350º oven for 1 hour. Will hold indefinitely in warm oven.

Cookbook Side Dishes Vegetables

Potatoes Deluxe

2 lbs. frozen hash browns, thawed
1 C. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 stick margarine, melted
1 C. sharp Cheddar cheese, grated
2 tsp. salt

TOPPING:
1 C. cornflake crumbs
1/4 C. margarine, melted

Mix soup, sour cream, margarine, cheese and salt in a large bowl. Add hash browns and onion and mix well. Spread in a 9×13″ pan. Sprinkle the topping on top of the potatoes. Bake at 350º for 1 hour. Can be made the day before.

Cookbook Side Dishes Vegetables

Gwen’s Potatoes

8 to 10 potatoes
8 oz. cream cheese
8 oz. sour cream
1 stick butter or margarine
Garlic salt, to taste
Onion salt, to taste
Chives

Boil and mash potatoes. Add remaining ingredients.

Cookbook Side Dishes Vegetables

Crock Pot Potatoes

I make these quite often when I have a crowd.

2 lbs. frozen hash browns
1 tsp. onion salt
1 can cream of chicken soup
1 C. sour cream
2 C. sharp cheese, grated
6 T. margarine, melted
1 tsp. salt
1/2 tsp. pepper

Cook in crock pot 4 to 6 hours.

Cookbook Side Dishes Vegetables

Cheesy Potatoes

These potatoes are famous in the Grady household. Jim always makes these for the holidays or Stephanie’s birthday per her request. Elizabeth Clark also requests Uncle Jim to make these.

2 lbs. hash browns, a little thawed
1/2 C. butter
1 can cream of chicken soup
1 pt. sour cream
Onion
Salt and pepper
1 C. cheese, shredded

Stir all the ingredients together in large bowl. Put in crock pot on low for 6 to 8 hours. Stir occasionally. You may also bake them at 350° for 45 minutes or until done.

Beef Cookbook Pork Side Dishes Vegetables

Stuff Acorn Squash

1 medium to large acorn squash
1 lb. ground beef
1 lb. pork or Italian sausage
1 egg
Sour cream
Salt
Pepper
Garlic powder

Cut squash in half. Scrape out seeds to make “bowl”. Bake face down for 1 hour at 375°. Cook beef and sausage; drain. Put in mixing bowl and mix in egg, sour cream and seasonings to taste. Turn baked squash over and fill each half with mixture. Bake 30 minutes at 350°.