Category: Side Dishes

Side Dish Recipes

Categories
Beef Cookbook Pork Side Dishes

BBQ Beans

I got this recipe from a college friend. When I lived in Sumner I made this, and it makes a lot. For a week every time Leta called me (I wasn’t long-distance for her), I was eating these beans!! I’m not sure I’ve had them since, but they were good…honest!

1 can kidney beans, drained
1 can butter beans plus juice
1 can pork and beans plus juice
1 can lima beans, drained
1/4 C. ketchup
1/2 C. brown sugar
1/2 C. white sugar
1/2 tsp. dry mustard
1 onion, chopped
1/2 lb. bacon pieces, fried crisp
1/2 lb. hamburger, browned and drained

Mix altogether and heat on stove.

Categories
Cookbook Pasta Side Dishes

Corn-a-roni

1 can cream-style corn
1 can whole kernel corn, with liquid
1 stick oleo
1 C. dry macaroni
1 C. Velveeta cheese, cut up

Mix all ingredients together. Cover and bake at 350º for 45 minutes. Stir occasionally. Let stand 10 minutes before serving. You may use your crock pot, but double the recipe and cook on low for 4 to 6 hours.

Categories
Cookbook Side Dishes Vegetables

Creamed Peas

1 can peas
1/2 to 1 C. milk
Flour
Salt
Water
Toast

Pour the peas into a saucepan; do not drain. Add 1/2 to 1 cup milk. Mix the flour, salt and water into a paste (the paste needs to be a thin mixture, like gravy). Slowly add the mixture to the boiling peas, stirring constantly. Serve over toast.

MICROWAVE VERSION: Drain half of the juice from the can of peas. Put peas and remaining juice in a glass bowl. Add 2 tablespoons margarine and enough flour to coat the peas. Microwave until butter melts. Add milk, stir and microwave until thickened. Serve over toast.

Categories
Cookbook Recipes with Pictures Side Dishes

Aunt Elaine’s Holiday Sweet Potatoes

Aunt Elaine’s Holiday Sweet Potatoes

Sweet potatoes, boiled in skins
1/2 stick margarine
1 T. to 1/2 C. brown sugar, to taste
Miniature marshmallows

Boil potatoes in skin until done. (Note: Be sure to pick out sweet potatoes of similar size for even cooking. Don’t poke potatoes. Only check them when you’re pretty sure they’re done – if you poke them too many times, can make them icky.) Drain and hold under cold water to peel. Mash them and add butter and brown sugar. Bake at 350º until bubbling around edges. Add marshmallows about 5 to 10 minutes before serving. Can do the day ahead.

Categories
Cookbook Side Dishes Vegetables Vegetarian

Lemon Asparagus

1 lb. fresh asparagus, cut into 1″ pieces
2 T. water
2 T. butter or margarine, melted
1 to 2 tsp. lemon juice
Pinch of dried tarragon
Salt and pepper to taste

Place asparagus and water in a microwave-safe bowl. Cover and microwave on HIGH for 6 to 8 minutes, or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Categories
Cookbook Salads Side Dishes Vegetarian

Bean Salad

1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 can black-eyed peas
16 oz. Catalina dressing
2 C. Cheddar cheese, shredded
1/2 red onion, chopped
1/2 green pepper, chopped
1 small bag Fritos corn chips, crushed

Drain and rinse beans and peas. Add onion, green pepper and dressing. Refrigerate overnight. Fifteen minutes before serving, add cheese and crushed Fritos corn chips.

Categories
Cookbook Pasta Salads Side Dishes Vegetarian

Cara’s Boiled Pasta Salad

I brought this to Mom’s Fourth of July get-together and everyone loved it. The part that I’m most proud of is that the dressing is boiled!

1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper

VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like

Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.

Categories
Cookbook Recipes with Pictures Salads Side Dishes

Fresh Spinach and Strawberry Salad

This is quickly becoming a favorite amongst Emily’s circle of friends. She served it at a dinner party, and has been handing out the recipe every since.

Fresh Spinach and Strawberry Salad

1 bag fresh spinach
1 qt. or less fresh strawberries, halved or quartered
Slivered almonds, toasted, if desired

DRESSING:
1 C. sugar
1/2 C. cider vinegar
1/2 C. oil
1 tsp. paprika
1/2 tsp. dry mustard
1 tsp. minced onion
1/4 C. sesame seeds
1/4 C. poppy seeds

Combine dressing ingredients. Toss spinach, strawberries and almonds with half of the dressing. Refrigerate the remaining dressing for another use.

Categories
Cookbook Salads Side Dishes

Five Cup Salad

1 – 8 oz. can pineapple tidbits, undrained
1 – 8 to 10 oz. can mandarin oranges, drained
1 C. mini marshmallows
1 C. coconut
1 C. sour cream

Mix ingredients together and chill.

Categories
Cookbook Salads Side Dishes

Dump Salad

1 can apricot pie filling
1 – 2 lb. can crushed pineapple, not drained
1 can Eagle Brand milk
1-9 oz. tub Cool Whip

Mix the pie filling, pineapple and sweetened condensed milk. Blend in Cool Whip. You may add nuts, if desired.