Category: Vegetables & Side Dishes

Ingredients:

1/2z lb. Italian sausage, cut up
1/-1cup flour
1 tsp. salt
1/11tsp. pepper
4 lbs. frying chicken, cut in pieces & boned
2 Tbsp. olive oil
2 cup chopped onion
2 garlic cloves minced
3 Tbsp. olive oil (for onion & garlic)
1 pint oysters optional
1 lb. fresh cooked lobster meat, cut up
I large can Italian tomatoes cup water beef bouillon cubes
1 tsp. oregano
2 tsp. salt;.. tsp. pepper
2 cup long gr. tin rice, UDl”OOked;.. tsp. saffron powder
l (10-oz.) package frozen peas
1 (10-oz.) package frozen artkboke hearts
l (7-oz.) can pimiento strips
1 lb. shrimp
1 qt. mussels

Instructions:

Brown sausage 0 10″skilkt Remove and place in heavy 10 qt. kettle. Reserve dtippings. Season tlour wtth salt and pepper. Dus(tchti_1ckeden) con nu 9698 08 pieces with flour. Add olive oil to sausage drippings. Brown chicken in this and add to sausages. Saute onion and garlic in olive oil in another small skillet. Add to chicken and sausage. Drain oysters (save liquid). Add oysters, liquid, lobster meat, tomatoes, water, bouillon cubes, oregano, salt and pepper to other ingredients. Simmer 10 to 15 minutes. Stir in washed rice, saffron, and add peas, artichokes, pimentos, shrimpand mussels. Cover and simmer 15 to 20 minutes or until shrimp are tender and mussels open. Discard any unopened mussels. Serves JO to 12.

Ingredients:

Charlotte’s Deli
24 slices wheat sandwich bread
24 raisins
1/2 cups creamy peanut butter I (6. S-oz.) can cheese curls

Instructions:

With a 2 1/2″ round cutter, cut a circle from each bread slice. Spread about 2 T. peanut butter on half of bread rounds; top with remaining bread rounds. Make 2 small indentations on top of sandwiches for “eyes.” Using peanut butter as “glue”, push one raisin intoeach indenta-tion. Place sandwiches in a shallow container, and cover with plastic wrap; top with a dampened dish towel, and refrigerate. Just before serving. place sandwiches on a large plate, and arrange 8 cheese curls around each sandwich for “legs”, inserting cheese curls between top and bottom bread rounds. Great for the little ones in your family.

Ingredients:

1 (3-oz.) package cream
1/2 cups all-purpose flour
1/1cup butter or margarine softened cheese, softened
1/2 tsp. salt

Instructions:

Preheat oven to 350°. Combine crust ingredients in greased 9 X 13″ glass baking pan. Mix together and press into bottom and I” up sides. Prick bottom of crust with fork. Bake JO minutes. Remove from oven.

Ingredients:

8″ pie shell, partially baked
1 package frozen spinach, thawed Tbsp. chopped shallots Tbsp. butter
1/4 tsp. salt
1/2&tsp. pepper pinch nutmeg
3 eggs
1/2cups hea y cream
1/-, cup gr4lted chttSe

Instructions:

Saute onions in butter; add other ingredients; Pour into pi! shell and bake at 375° for 25-30 minutes. Serves 6.

Ingredients:

lbs. sliced ydlow squash or zucchini squash
1/2 cup butter or margarine

Instructions:

melted 1 small chopped onion (about 1/2 cup) 1 can cream of chicken soup 1 cup dairy sour cream 1 cup shreddt.-d carrots l (8-oL) package Pepperidge Farm stuf1lng Cook squash and onion in boiling water to cover in a large skillet 3 minutes or just until tender. Squash must still be crisp. Drain well; Combine soup and sour cream; stir in carrots. squash and onion. Add salt to taste. Combine stuffing with melted butter. Spread 1/2 of the stuffing mix in bottom of baking dish. Spoon vegetables. Mix on top of stuffing. Sprinkle rest of stuffing on top of vegetable mix. Bake at 350° for 25 to 30 minutes.

Ingredients:

1 green belJ pepper chopped
1 stick butter or margarine
1 cup raw rice
1 (101/2-oz.)
an beef bouillon
1 (101/2-oz.)
an beef consomme
I (8-oz.) can water chestnuts

Instructions:

drained and diced 1 (2-oz.) package slivered almonds black pepper to taste Preheat oven to 350°. Saute onion and bell pepper in butter until tender. Pour into a large baking dish with tight-fitting lid, add remaining ingredients and stir. Cover and bake until liquid is absorbed and rice is tender, about J to J 1/2 hours. Makes 6 servings. (70 minutes cooking time appears to be just right.)

Ingredients:

1 onion, djced
1/1 green pepper, diced
2 T. olive oil

Instructions:

Place olive oil in pan, heat with onions and green peppers. Saute these vegetables, add squash and stir fry until tender. Add 1 tsp. salt, 1 tsp. pepper, some seasonings of your choice, and top with cheese to be melted.

Ingredients:

12 potatoes, sliced and cooked
1 cup sour cream
1⁄2-1 cup milk or half-and-half
1 package cream cheese
8 oz., softened
1/2 cup cheddar cheese, grated
1/2 cup butter, melted

Instructions:

Place aJI ingredients in a large bowl, beat, adding milk as needed. Salt and pepper to taste (depending on ages of kids and grand kids).

Ingredients:

l
8-ounces fresh mushrooms
6 Tbsp. butter, melted
1/2 cup onion, minced
1/2 cup bread crumbs

Instructions:

Jz cup pecans, to asted 1 (3-oz.) package cream cheese, softened Wash mushrooms or wipe dry. Remove stems and chop. Brush outside of caps with melted butter and set in buttered baking dih. Combine remaining butter, onion. chopped mushroom stems and saute for 5 134 minutes. Stir in bread crumbs, pecans, salt and pepper. Cool; add cream cheese. Spoon stuffing into each cap. Bake at 350° for 20 minutes.

Ingredients:

2 bunches rresh broccoli, cooked
1/2 c. water
2 c. Rice Krispies, mashed
1 I package dried onion soup

Instructions:

mix 1 c. chopped pecans l stick margarine, cut up Combine ingredients except rice Krispies and margarine. Combine those two ingredients and top vegetables in casserole dish. Bake at 350° for 30 minutes. Serves 10-12. Pecan Broccoli Quick: 3 packages frozen chopped broccoli, cooked 1 package dried onion soup 1/2 cup water 1 cup chopped pecans (5-oz.) can water chestnuts, chopped cup Rice Krispies, mashed 1 stick butter cut up Combine aJI except rice Krispies and butter and place in dish. Top with cereal and butter and bake at 3500 for 30 minutes. &rves 8-10.