Side Dishes

Casseroles

Green Bean Casserole

1 can cream of mushroom soup

¾ cup milk

1/8 tsp black pepper

2 cans French cut green beans

1 1/3 cup French fried onions

Mix soup, milk and pepper in baking dish. Stir in beans and 2/3 cup French fried onions. Bake at 350 degrees for 30 minutes or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

Potatoes

Funeral Potatoes

12 medium potatoes

Sauce: ¼ cup butter

1 pint sour cream

1 cup grated cheddar cheese

2 cans cream of chicken soup

Opt: 1/3 cup chopped onion

Boil and peel potatoes. (Boil whole until easily pierced with a fork. Peel. While potatoes are boiling sauté onion in butter). Mix ingredients for sauce and heat until ingredients melt. Cook all together in greased casserole dish (cover with tinfoil) at 350 degrees for 40 minutes or until bubbly.

Potatoes Wedges (Carrie Collette)

olive oil

salt

garlic powder

rosemary

lemon juice

seasoning salt

ranch dressing-packaged/dry

Mix all together (be sure to taste) in large skillet. Cover until potatoes are easily pierced.

Fruit/Vegetables

Winter squash

1 Squash

1 Tbsp brown sugar (approximately)

1 Tbsp butter (approximately)

Salt

Pepper

Cut squash in half lengthwise and de-seed. Score the inside of the squash and spread good amount of butter around entire squash. Salt and pepper then spread about brown sugar on top of butter. Place in casserole dish with about 1 inch of water. Cover with tinfoil and bake at 350 degrees for 1 hour.

Easy Zucchini Sticks

3 medium sized zucchini squash, do not peel
1 large egg, beaten
2 tbsp. olive oil
3/4 c. bread crumbs
2 tbsp. freshly grated Italian cheese (Parmesan, Romano)
Pinch of freshly ground black pepper

Combine the last three ingredients crumbs, cheese and pepper and put aside. Cut zucchini in half and then lengthwise into sticks. Dip into beaten egg and roll in the bread crumb mixture. Place on a cookie sheet and drizzle with the olive oil. Preheat oven to 375 degrees and then bake the zucchini sticks for 20 minutes. When tender turn on broiler and broil for about 3 minutes until golden brown. Makes approximately 25 sticks.

Zucchini Side Dish

1 sm. onion, chopped
2 or 3 sm. zucchini, cut in pieces
1/4 c. grated cheese
1/4 c. sour cream
1 tbsp. butter
1 tsp. salt (**less salt-too salty**)
1/8 tsp. paprika
1 beaten egg

Saute onion and zucchini in olive oil for several minutes. Add balance of ingredients. Mix thoroughly and transfer to 1 1/2 quart casserole. Bake at 350 degrees for 35-40 minutes. Serves 4.

Easy Zucchini Casserole

1 lb. zucchini, sliced
2 tbsp. olive oil
1 med. sized onion, chopped
1/2 c. canned tomatoes
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley, chopped
1/3 c. bread crumbs
2 tbsp. Parmesan cheese, grated
1/2 tsp. basil
1/4 tsp. oregano

Saute onion and zucchini in olive oil for several minutes. Add balance of ingredients. Mix thoroughly and transfer to 1 1/2 quart casserole. Bake at 350 degrees for 35-40 minutes. Serves 4.

Baked Zucchini or squash

Slice up vegetable to desired thickness. Dip in a beaten egg. Roll in bread crumbs (Italian is best) and place on a cookie sheet. Bake at 400 degrees for about 8 minutes, flip and cook another 5 minutes or until you can pierce with a fork. Dip in ranch and enjoy!

Zucchini casserole

1 lb zucchini 2 eggs ½ cup melted butter

Salt and pepper ¾ cup grated cheddar cheese

1 pkg Saltine crackers, crushed Onion, to taste

Combine all ingredients. Pour into greased casserole dish and bake at 350 degrees for 30-35 minutes.

Fried zucchini

Corn meal

Salt

Vegetable oil

Slice your zucchini to desired thickness and salt. Roll in corn meal until covered. Fry in heated vegetable oil until desired “doneness”.

Grilled Zucchini

Marinate sliced up zucchini in Italian dressing. Marinate at least 3 hours. Place on grill and barbecue for 5-8 minutes.

Easy zucchini pie

1 pie shell
3 eggs
1 (8 oz.) sour cream
1/2 lb. cheese (hard cheese, not American or grated)
1 lg. zucchini, steamed
Salt & pepper to taste

Heat the pie shell at 400 degrees for 10 minutes. Place the zucchini and 1/2 of hard cheese in the shell. Blend the eggs, cream and remainder of cheese and seasoning. Pour into shell. Bake at 400 degrees for 40 minutes.

Dips and Salsa

Guacamole

Avocado (number according to size of crowd)

¼ tsp salt per avocado

2 Tbsp salsa per avocado

¾ tsp garlic powder per avocado

½ tsp lemon/lime juice per avocado

Optional: chopped cilantro, chopped onion

Salsa

7 tomatoes

1-2 jalapeños or 1 Anaheim pepper

2 red onion

1 bunch of cilantro

2 tsp salt

1 Tbsp sugar

Chop and serve with tortilla chips.

Excellent Bean Dip

16 oz refried beans

1 lb velveeta cheese

Small can of chilis

¼ cup milk

Mix beans, cubed cheese, chilis and milk into crock pot. Warm until cheese is melted. Dip with cheese. *can use velveeta Mexican mild cheese.

Bread or Dough

Banana Bread

2 cups sugar 4 eggs

½ cup margarine 4 cups flour

1 tsp lemon juice 2 tsp baking soda

1 tsp vanilla ¼ tsp salt

4 large bananas

Cream sugar, margarine, and flavorings. Beat in 1 egg at a time. Mix flour, salt and soda. Stir in alternately flour and bananas. Bake 22 minutes at 350 degrees. Makes 2 big loaves or 13 little. (Also works well in muffin cups)

Quick French Bread

2 Tbsp yeast
1/2 cup warm water
2 cups Hot water
3 Tbsp sugar
1/4 cup oil
1 Tbsp salt
6 cups flour
1 egg
1 Tbsp water
sesame seeds/poppy seeds

Dissolve yeast in warm water. Combine HOT water, sugar, oil, and salt. Add 3 cups of the flour. Stir well. Add yeast water. Mix well. Add remaining cups of flour and mix well. Knead or stir every 10 minutes, adding more flour if needed. Do this about 5 times. Divide the dough in half for long french loaves or shape into buns. Slash 3 or 4 cuts with a sharp knife. Brush with 1 egg beaten with 1 Tbsp water. Sprinkle with seeds if desired. Let rise until dough doubles. Bake at 360 degrees for 20 minutes. Brush with remaining egg mixture, then finish baking for 20 minutes more.

Pani Popo Rolls

1 pkg Rhodes roll dough

2 cans coconut milk

1 cup sugar

1 Tbsp corn starch (to thicken)

Raise rolls according to directions. Prepare coconut sauce by mixing sugar and corn starch together. Heat milk and add sugar mix until it dissolves. Pour half of the sauce over the rolls. Cook according to package directions. Pour the other half of sauce over the cooked rolls.

Best Basic Pizza Dough

3 cups bread flour (1/4 cup is gluten)
1 1/4 cup hot water
2 Tbsp honey
1 Tbsp olive oil
2 tsp salt
1 Tbsp yeast

Mix yeast, water, and sugar. Add honey and oil. Mix in 2 cups of flour. Let sit for 20 minutes. Add last cup of flour and salt. Knead for 6-7 minutes once it all comes together. Let it sit overnight in the fridge covered in a little olive oil for easier to work with dough. Put more sauce on than you think you should. Cook in oven at about 500 degrees for about 8 minutes.

Zucchini Bread

Cream together:

2 cups sugar

1 cup vegetable

3 eggs

Add:

3 cups flour 1 Tbsp vanilla 1 tsp salt

1 tsp baking soda 1 Tbsp cinnamon ¼ tsp baking powder

2 cup zucchini (shredded)

Bake at 325 degrees for 1 hour. Makes 2 large loaves.

Bishops Bread (1 hour from start to finish)

2 cups warm water (as warm as tap will allow)

2 Tbsp yeast
3 Tbsp sugar
1 Tbsp salt
3 Tbsp oil
5 1/2 - 6 cups bread flour
2 Tbsp vital wheat gluten
2 Tbsp dough enhancer

Add all ingredients together and mix for 5 minutes in a machine with a dough hook. (a little longer if mixing by hand) With the new instant yeast, there is no need to mix yeast separately. Shape dough immediately into buttered pans. Cover lightly with plastic wrap. Will be ready for the oven in about 30 minutes. Bake at 410 degrees for 20 minutes. Excellent with wheat flour as well.

Cornbread

4 cups flour 1 cup butter

2 Tbsp baking powder ¾ applesauce

¾ tsp salt 2 2/3 cup water

1 1/3 cup cornmeal 1 ½ cups sugar

3 eggs

Mix eggs, sugar and butter until smooth and fluffy. Add Applesauce. In a separate bowl mix dry ingredients together. Mix some dry ingredients with water, slowly adding each until all mixed together. Bake at 350 degrees for 25 minutes (for a bread pan) 15 minutes (for muffins). After cooked poke holes all over with a fork and wipe butter on top. Drizzle with honey and serve.

Pizza dough from pizza hut in bread machine

1 1/3 cups water

2 tsp sugar

1 ¼ tsp salt

2 Tbsp olive oil

3 cups flour

1 tsp baking powder

¼ tsp garlic powder

¼ tsp onion powder

½ tsp msg

1 ½ tsp yeast

Add all ingredients into bread machine in listed order. Select Dough cycle. Let rise 10-15 minutes after finished in bread machine. Bake at 350 degrees for about 20 minutes.

Basic pizza dough in bread machine

1 cup warm water

2 Tbsp sugar

2 Tbsp olive oil

1 tsp salt

3 cups bread flour

1 pkg yeast (1/4 oz; 3 tsp)

Add ingredients in order to bread machine. Select dough cycle. Bake at 450 degrees for 15 minutes.

Sweet Dinner Rolls in bread machine

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 teaspoon salt

3 3/4 cups all-purpose flour

1 (.25 ounce) package active dry yeast (2 tsp)

1/4 cup butter, softened

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden.

French Baguettes in bread machine

1 cup water 2 1/2 cups bread flour

1 tablespoon white sugar 1 teaspoon salt

1 1/2 teaspoons bread machine yeast 1 egg yolk

1 tablespoon water

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Soft Onion Sandwich Dough in bread machine

3/4 cup lukewarm milk 1/4 cup dried minced onion

5 tablespoons lukewarm water 1 tablespoon water

3 tablespoons butter, softened 1 egg white

1 1/2 teaspoons salt 3 tablespoons white sugar

1 teaspoon onion powder 3 tablespoons dried minced onion

1/4 cup instant potato flakes 3 cups all-purpose flour

1 (.25 ounce) envelope active dry yeast

Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start. When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes. Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

Crescent Roll Dough in the bread machine

1 cup warm milk

½ cup melted butter

2 eggs, beaten

4 cups flour

½ cup sugar

1 tsp salt

2 ½ tsp instant yeast

Place ingredients in the machine in order and choose dough cycle. Divide dough in half and roll out into 9 inch circle. Spread softened butter. Cut into 8-12 wedges. Let rise 2 hours. Bake at 375 degrees for 12 minutes.

Pasta

Capellini Caprese

½ lb capellini or spaghetti, uncooked
½ cup kraft Tuscan light house Italian Dressing (add extra)

½ sweet onion, finely chopped

2 cloves garlic, minced

3 cups halved grape or cherry tomatoes

1 cup shredded mozzarella cheese (add extra)

1/3 cup fresh basil, finely chopped

Cook pasta. Heat dressing in a large, non-stick skillet over medium heat. Add onions and garlic. Cook and stir for two minutes. Add tomatoes and cook for five minutes or until heated through. Stir occasionally. Drain pasta and add tomato. Sprinkle with cheese and basil. Serves 4.

Cheesy Spinach Pasta

Cheese Sauce
1/4c flour
2 c milk
5 oz grated cheddar cheese
Place flour in saucepan. Slowly whisk in milk. Cook milk and flower mixture over a medium hit for 6-8 minutes until thick. Whisk continually so it doesn't burn. Remove from heat and whisk in cheese until melted.

1 Tbsp Olive Oil
1/2 tsp minced garlic
10 oz spinach thawed and drained
1 1/2- 2 cups cheese sauce (recipe lower)
1/2 c parmesan cheese
1/2 of 16 oz box of pasta
1 cup pasta sauce

Heat sauté pan. Add olive oil and sauté garlic for 30 seconds over medium heat. Add spinach and cook until heated. Add cheese sauce and parmesan cheese. Combine with pasta in a casserole dish. Top with pasta sauce and additional parmesan cheese. Put under broiler until bubbly.

Linguini with tomatoes basil and garlic

11 oz linguini 2 Tbsp olive oil

3 cloves garlic, minced 4 medium tomatoes (chopped)

1 tsp dried basil ½ tsp black pepper

½ tsp salt ¾ cup chicken broth

½ tsp red pepper flakes grated parmesan cheese

Cook linguini and drain. In a large skillet heat oil over medium high heat. Add garlic and cook 1 minute stirring constantly. Add tomatoes, basil, black pepper, red pepper flakes, and salt and cook 3 minutes, stirring occasionally. Add cooked pasta and chicken broth and cook 2-3 minutes or until heated through. Serve with parmesan cheese.

Southern Macaroni and Cheese

2 Kraft Deluxe macaroni and cheese

¾ stick of butter (per box)

3 eggs (per box)

Cheddar cheese (sharp)

Cook macaroni as directed. Mix butter, eggs, and cheese together. Add cheese and mix in. Add milk. Top with cheese. Cook at 450 degrees until bubbly.

Salad

Broccoli Salad (Maureen Collette)

1 ½ lbs broccoli (chopped small, washed and dried)

1 bunch of green onions chopped

½ cup sunflower seeds

1 lb bacon (cooked and crumbled)

Dressing: ½ cup sugar 1 tsp vinegar 1 cup mayonnaise

Mix sugar and vinegar together until sugar melts. Add mayonnaise. Pour over broccoli and bacon and mix well. Chill until ready to serve.

Canning

Canning Plums

Boil lids and bottles. Fill jar half way with plums. Fill the remainder of the jar with juice. Leave about ½ inch of air space.

Juice: 2-2 ½ cups sugar 4 cups water

Cook for 25-35 minutes in a canning bath.

Canning Tomatoes

Boil lids and bottles. Boil tomatoes for 1 minute then place in cold water. Peel off skins and dice. Place tomatoes in bottle and fill to the top-leave about a ¼ inch head space. Make sure all bubbles are out. Add ½ tsp salt for quart bottles, ¼ tsp salt for pint bottles.

Sauces/Dressing/Miscellaneous

Fresh Tomato Sauce for pasta

1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes

2 garlic cloves, peeled and minced (about 1½ tsp dry)

3 tablespoons olive oil

1/4 cup chopped fresh basil

1/2 teaspoon salt, or to taste

black pepper, to taste

1 pound spaghetti

freshly grated Parmesan cheese for serving

If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes. Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.

Pizza Sauce

1 can (10 oz) crushed tomato ¼ tsp salt

1 Tbsp sugar ¼ tsp oregano

1 tsp olive oil 1/8 tsp basil

¼ tsp lemon juice 1/8 tsp thyme

1/8 tsp garlic *opt ½ can tomato paste

Simmer for 15-20 minutes

Italian Meat Sauce

1 lb mild Italian sausage (peeled and crumbled) 2 Tbsp basil leaves

2 lbs ground beef ¼ tsp chili powder

4 tsp salt ¼ tsp thyme

¼ tsp pepper 1 (10oz) frozen cauliflower

½ tsp minced garlic 1 (10oz) frozen broccoli

1 small onion (peeled) 1 (29oz) tomato puree

1 carrot (peeled) 1 (12oz) tomato paste

Water 8 cups water

Brown Italian sausage, ground beef, salt, pepper and minced garlic. Put onion and carrot in blender and put water over top. Finely chop. Drain water and add onion and carrot to drained meat. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste, and 8 cups of water. Bring to a boil. Cover and simmer 8 hours, skim off fat. Put into 8-9 1 pint freezer containers. Leave ½ inch at the top. Makes 8-9 pints of sauce.

Cafe Rio Cilantro Dressing

1 pkg dry Hidden Valley Ranch Dressing

1 cup mayonnaise

1 cup chopped cilantro (use less than a cup)

2 cloves garlic

3 tomatillos (peel off paper-found by hot peppers in fresh produce)

1/3 cup buttermilk

¼ tsp cayenne/red pepper (more or less as desired)

Put all ingredients in a blender and blend until smooth. Refrigerate.

Granola

3 cups oats

1 cups rice krispies

½ cup honey

1 stick butter (1/2 cup)

½ cup peanut butter.

Melt butter, peanut butter and honey together. Mix cereals together. Pour melted mixture over cereal. Spread on cookie sheet and bake at 400 degrees for 10 minutes.

Peanut Butter Clay

½ cup peanut butter

½ cup honey

1 cup powder milk.

Mix all together and play!

Taco Seasoning

2 Tbsp minced onion

1 Tbsp chili powder

1 Tbsp salt

½ Tbsp minced garlic

½ Tbsp crushed dried red pepper

½ Tbsp cumin

¼ Tbsp oregano

Buttermilk Syrup

½ cup butter (1 cube)

1 cup buttermilk

2 cups sugar

1 tsp baking soda

3 Tbsp white corn syrup

Add ingredients in order (melting butter first) and bring to a boil for 5 minutes or until golden brown. Add 2 tsp vanilla and serve over pancakes or ice cream.

Graham Cracker Crust

20 squares (about 1 ¼ cup) graham crackers

¼ cup margarine

¼ cup sugar

Mash crackers until fine. Mix margarine with sugar and add crackers. Press firmly into even layers against the bottom and sides of pie tin. Bake at 375 degrees for 8 minutes.

Pie Crust

3 ½ cup flour

1 tsp salt

2 cups Crisco/shortening

Mix and stir in 1 cup lukewarm water. Make into 5 round balls. (each ball makes 8”-9” pie crusts) Wrap in plastic wrap then put in a baggy and freeze. Thaw as needed.

Homemade Root Beer

6 cups white sugar 3 ½ gallons cold water

1 (2 oz) bottle root beer extract 4 lbs dry ice

Mix sugar and water. Stir in root beer extract. Place dry ice in mixture and let brew about 1 hour. Makes about 4 gallons.