Side Dishes - The Recipe Box

Baked Beans
Loi Palmer, July 2005 MMCW
    1 large can baked beans, 1/2 cup brown sugar, 1/4 cup ketchup, 1 tablespoon spicy mustard, 1 small can pineapple rings, five slices of uncooked bacon. Stir brown sugar, ketchup, and spicy mustard into the baked beans. Pour into a 9 x 13 glass dish. Top with pineapple rings and bacon slices. Bake at 350 degrees for 45 minutes.

Baked Macaroni and Cheese
Loi Palmer
4 teaspoons butter, 2 cans condensed Cheddar cheese soup, 1 cup milk, 1 (8 oz) cream cheese, 2 cups shredded mild cheddar cheese, 6 cups cooked elbow macaroni.
Melt butter over medium heat in large sauce pan. Add onion, saute for 2 minutes until tender. Whisk in soup, milk, cream cheese and half of cheddar cheese, stirring just until cheese melts. Stir in macaroni and pour into casserole dish. Top with remaining cheese. Bake at 350 degrees for 45 minutes.

Baked Potatoes
Loi Palmer, June 2005 MMCW
    Using a fork, puncture each potato in a few places. Rub each potato with oil and salt then wrap in foil. Bake in the oven. Top with your favorite toppings.

Cheese Mashed Potatoes
Loi Palmer, 2007 MMCW
9 Idaho baking potatoes peeled and quartered, 12 oz. sour cream, 1 stick butter, 1 cup shredded cheddar cheese, 1/4 cup milk or more if needed depending on how thick you like your potatoes. 1/2 package of dry Ranch dressing.
Boil the potatoes in salted water until tender. Pour off the water. Whip the potatoes with a mixer, adding all the above ingredients. Serve warm.

Mashed Potatoes
Loi Palmer, November 2005 MMCW
    8-10 medium red potatoes--skin on, 1/2 cup hot milk, 1 stick butter, 1/2 cup sour cream, salt and pepper to taste.
    Slice potatoes. Cook in boiling water for 15 mintues or until potatoes are tender. With an electric mixer whip unpeeled potatoes with hot milk, butter, and sour cream until desired consistency. Salt and pepper to taste. Don't worry about a few lumps.

Mediterranean Pilaf
Vicki Webb, January 2008 MMCW
3 cups chicken broth, 1 1/2 cups uncooked long grain rice, 4 tablespoons oil, 1/2 cup seedless golden raisins, 1/2 teaspoon turmeric, 1/2 teaspoon curry powder, 1 1/2 tablespoons soy sauce.
In a medium saucepan mix rice, oil, raisins, turmeric, curry powder, and soy sauce. Pour in chicken broth. Bring to a boil and reduce heat. Cover and cook over low heat 20 minutes or until all liquid is absorbed and rice is tender.

Poor Man's Potatoes
Loi Palmer, November 2006 MMCW
1 white potato, 1 sweet potato, 1 large onion, 1/3 cup olive oil, 1 package dry Italian or Ranch salad dressing.
Slice all the potatoes and onion very thinly. Toss with olive oil and dry salad dressing. Bake in 400 degree oven for 30 minutes or until crispy and brown.

Roasted Root Vegetables
Loi Palmer
8 carrots peeled and sliced, 4 parsnips peeled and sliced, 1 rutabaga peeled and diced, 1 (10 oz) bag pearl onions peeled, 1/4 cup olive oil, 2 tablespoons chopped thyme, 1 and 1/2 teaspoons salt, 1/2 teaspoon ground black pepper.
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and set aside. In a large bowl combine all vegetables tossing to coat evenly. Pour onto baking sheet. Bake for approximately 1 hour or until tender, stirring halfway through cooking time.

String Beans
Loi Palmer, April 2007 MMCW
     1 large can Swanson's Chicken Broth, 2 large cans green beans, 1 finely chopped onion, 1/4 cup olive oil plus 1 tablespoon.
     Saute' chopped onion in 1 tablespoon of oil until tender. Dump all remaining ingredients into a crock pot and simmer for three hours. Drain the broth and serve.

Stuffing
Loi Palmer, November 2005 MMCW
    1 large package of Pepperidge Farm Herb Stuffing, 5 stalks of thinly sliced celery, 1 onion, 1 stick butter, 1 can of chicken broth, 1 lb. sausage browned and drained (optional), 2 cups of water.
    Saute' the celery and onion in one stick of butter until the vegetables are clear. Stir in the chicken broth and 2 cups of water and bring to a boil. In a large mixing bowl, blend the herb stuffing and sausage. Pour the broth and vegetables on top of the stuffing mixture. Mix well. Spoon into a 9 x 13 pan and cook for 45 minutes.

Succotash
Loi Palmer, November 2005 MMCW
    1 frozen bag corn, 1 frozen bag baby lima beans, 1 can of chicken broth, 5 tablespoons of butter, salt and pepper to taste.
    In a saucepan, over medium heat, cook chicken broth with the frozen corn and lima beans until tender, about 20 minutes. Stir in butter and salt. Turn down the heat to low and let the beans continue simmering for another 15 minutes. Add pepper just before serving.

Sweet Potato Casserole
Loi Palmer, November 2005 MMCW
    5 medium sweet potatoes wrapped in foil and baked at 400 degrees for 45 minutes or until fork easily slides in.
    Topping: 1/3 cup butter, 1/3 cup flour, 1 cup brown sugar, 1 cup chopped pecans, 1/2 teaspoon salt, 1/2 cup butter, 2 eggs, 2 teaspoons vanilla, 1 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg.
    Unwrap baked sweet potatoes and peel off the skins. With an electric mixer blend potatoes, salt, butter, sugar, eggs, and spices. Pour mixture into casserole dish.
    Topping: Combine all the ingredients and sprinkle on casserole. Bake at 350 degrees for 30 minutes.

Twice Baked Potato Casserole
Loi Palmer, April 2006 MMCW
     8 large baking potatoes, 1 cup sour cream, 1 stick butter, 1 (8 oz) package cream cheese, 2 teaspoon salt, 1 teaspoon pepper, 2 cups shredded cheddar cheese, 6 slices of crumbled crisp bacon, 1/2 cup chopped chives.
     Preheat oven to 400 degrees. Pierce the potatoes with a fork and place on baking rack. Bake for 1 hour or until very soft. Peel and mash the potatoes in a large bowl. Add the cream cheese, butter, sour cream, and 1 cup of Cheddar cheese. Blend with a potato masher or electric mixer. Stir in salt and pepper.
     Lightly spray a 13 x 9 baking dish with vegetable oil. Place the potatoes into the dish. The casserole may be covered with plastic wrap and refrigerated until ready to bake.
     When ready to bake, preheat oven to 350 degrees. Remove the plastic wrap and bake for 40 minutes until hot. Sprinkle the remaining 1 cup Cheddar cheese on top of the casserole and return to the oven for 5 minutes, until cheese is melted. Garnish with chopped chives and crumbled bacon before serving.