Category: Vegetables & Side Dishes

Ingredients:

1 large sliced onion
1 medium sweet red pepper

Instructions:

cut into strips 2 clove minced garlic 3 T. butter or margarine melted 1/2, cup all-purpose 6 small baking potatoes, unpeeled and sliced 1 (10-o-L.) package frozen cut green beans, thawed 2 (S.01..) cups shredded Swiss cheese 1/2 tsp. dried whole rosemary 1/2 tsp. salt 1tsp. pepper 16 strips sweet red pepper Saute first 3 ingredients in butter until crisp-tender. Add flour, cook I minute, stirring constantly. Spoon half of onion mixture into a lightly greased 13 X 9 X 2″ baking dish. Layer half each of potato slices, green beans, and cheese over onion mixture. Repeat laye of onion mixture, potatoes, and green beans. Combine half-and-half and next 3 ingredients; pour over vegetables. Cover and bake at 375° for I hour or until potatoes are tender, sprinkle with remaining cheese, and garnish with 16 red pepper strips. Bake an additional 5 minutes. Yields 8-10 servings.

Notes:

Servings Yield:

Yields 8-10 servings

Ingredients:

2 cans Del Monte green beans
1 bunch green onions chopped
1 (3-oz.) can mushrooms, drained & chopped
1 (5-oz.) can water chestnuts, chopped
1 small bottle stuffed grttn olives, sliced
1 can artichoke hearts drained
2 Tbsp. olive oi1 tsp. wine vinegar Tbsp. parsley Oakes
1 Tbsp. oregano
juke or
2 lemons garlic salt to taste

Instructions:

Combine all ingredients and marinate in refrigerator for at least 6 hours before serving. Serves 6-8.

Notes:

Servings Yield:

Serves 6-8

Ingredients:

2 (14-1/2-oz.) cans whole green
1 bottle Fr, ench dressing beans, drained
6 slices uncooked bacon, each slice cut into rourths

Instructions:

Preheat oven to 350°. Wrap 4 or 5 beans in 1/ slice of bacon, making 12-14 bundles (there is no need for toothpicks–the bacon sticks to itself.) Arrange bundles in an ungreased 11 X 7″ baking pan. Pour French dressing over bundles and bake at 350° for 30-45 minutes, or until bacon is done and crisp.

Notes:

My family loves these, and I make them for many occasions. Tilese are so easy to make and are so beautiful on the plate. These work equally well for a fonnal dinner or family picnic. They are a great side dish for any meat.

Servings Yield:

Make them for many occasions

Ingredients:

2 (1’0-oz.) packages frozen green peas
l pound sliced mushrooms
4 Tbsp. butter or margarine melted
2 (8-oz.) cans water chestnuts

Instructions:

drained and sliced I (16-oz.) can bean sprouts, rinsed and drained 2 (103/4a-oz.) cans cream or mushroom soup 2 (3-oz.) cans French-fried onion rings Cook peas according to package directions; drain. Saute mushrooms in butter 3 to 5 minutes. Combine all ingredients except onion rings; spoon into a 3 qt. casserole. Bake, uncovered, at 350° for 30 minutes. Sprinkle onion rings on top of vegetables, and bale for 5 minutes more. Yields 12 servings.

Notes:

Tbsp. is a great recipe, easy to, prepare ahead of time and delicious to serve. Why serve plain green peas when you can dress them up and serve an outstanding dish like this one.

Servings Yield:

Yields 12 servings

Ingredients:

Loncll k-0. uulkss
1 cup grits <.-ooked acl-ording to directions on box (regular or instant) 1 roll garlic cheese 1 roll jalaiio cheese 1 stick ol margarine 1 egg beaten Instructions: While grits are still hot, stir in first 3 ingredints. Mix betn egg in 1 cup milk and add this to grits and ch nuxture. Pour m buttered baking dish and cook at 325° for 45 minutes. Top with grated cheese during the last 4 to 5 minutes. Notes: My dear Aunt Nell from Rule, Texas, gave me this recipe many years ago, and I think of her fondly whenever I make it. I lso have a good recipe for Cheese Grits in the Eggs and Cheese Section. Servings Yield: Make it

Ingredients:

2 cups cooked Quick Grits according to box instructions
3 Tbsp. butter
1 tsp. sugar
1 tsp. salt pinch pepper

Instructions:

Place butter, milsugar, salt, and pepper in top of double boiler. Bring just to a boil over direct heat, then stir in cooked grits until smooth. Set it over a few inches of boiling water and cook 10 minutes before adding 1c. coarsely grated Swiss orCheddar Cheese. Cook until cheese melts. Preheat oven to 350°. Butte. r standard souffle dish. In targe bowl, beat 4 eggs until foamy. Carefully add mixture from double boiler and gently fold in beaten eggs. Pour into casserole and bake 1 hour. Serve at once. Serves 4-6.

Notes:

Servings Yield:

Serve at once

Ingredients:

Easy Coleslaw:
1 small shredded head cabbage
1/2 cup diced green pepper
1/2 cup mayonnaise;., cup commercial sour cream
2 tsp. lemon juice
1/2 tsp. salt;., tsp. dry mustard

Instructions:

Combine cabbage and green pepper in a medium bowl; set aside. Combine mayo, sour cream, lemon juice, salt, and mustard; mix well. Spoon over cabbage and green pepper, toss well. Yields 4-6 servings.

Notes:

Servings Yield:

Yields 4-6 servings

Ingredients:

lbs. asparagus, trimmed I
18 X
24 sheet heavy duty aluminum roil
T. margarine or butter salt and pepper to taste

Instructions:

Preheat oven to 450° or grill to medium high. Center asparagus on sheet of foil; top with margarine. Bring up both sides. Double fold top and ends to seal, making one large foil packe leaving room for heat circulation inside. Bake 14-16 minutes on cookie sheet in oven or grill 7-9 minutes in covered grill. Open foil; season to taste. Sauce: c. light sour cream or yogurt T. red wine vinegar;., c. Dijon mustard 2 tsp. sugar 1/11 tsp. crushed red pepper Combine sour cream, vinegar, mustard. sugar and red pepper in small microwave-safe bowl to make sauce. Microwave on high power 1-2 min. or until warm. Serve sauce over asparagus. Makes 6-8 servings.

Notes:

I have found that the best aspamgus is neither pencil thin nor carrot thick. Buy firm, medium size stalks to get the most flavor without the excessive woodiness of the largest ones. Do not think that you do not like asparagus until you at least try this recipe.

Servings Yield:

Make sauce

Ingredients:

2 Tbsp. bacon drippings (use
4 T. olive oil for vegetarian dish)
4 thick, lean slices uncooked bacon, chopped
2 cups chopped onion
1 large minced clove garlic
2 (14-1/2-oz.) cans stewed tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 tp. cumin
1/2ztsp. marjoram S tsp. chili powder salt to taste
4 (15-oz.) cans Ranch style beans, rinsed and drained water or beer to cover beans

Instructions:

Heat drippings in sauce pot over medium heat Add bacon, onion and garlic; cook until onion is tender. Add tomatoes, parsley, cumin, marjoram, chili powder and salt. Bring to a boil, lower the heat and simmer gently for 45 minutes. Add the beans. Pour in enough water or beer to cover the beans. Simmer for 20 minutes more. Makes 12 servings.

Notes:

Whether you prefer Borracho Beans or these wonderful Cowpoke Beans, it still remains that a good pot of beans is one of the most appreciated side dishes that you can prepare for any meal. Nutritio hearty, delicious, and inexpensive on your budget Goes very well with the Jalapeio Cornbread Casserole.

Servings Yield:

Makes 12 servings

Ingredients:

l (32-oz.) package rrozen Southern-style bash browns
l (16-oz.) container sour cream
2 c. (8 ounces) shredded Cheddar cheese
l (103/4-oz.) can cream or mushroom soup
1 small onion, finely chopped;., tsp. pepper
2 cups crushed cornflakes cereal
1/2 c. melted butter

Instructions:

Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a JightJy greased 13 X 9 inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake at 325° for 1 hour and 20 minutes or until bubbly.

Notes:

Tbsp. is such a great standard recipe that is loved by so many people. I love to prepare this when we are at the lake house and entertaining a group for breakfast. Get up early and get it in the oven. It is also great as a side dish on the dinner menu with either beef or chicken.

Servings Yield: