Archive for the ‘Sides’ Category

Creamed Corn Casserole

2 (16 ounce package) frozen whole kernel corn (or 3-4 cans)

2 cups chopped red and/or green sweet pepper

1 cup chopped onion (1 large)

1  T. butter

1/4 tsp. black pepper

1  (10 3/4 ounce) can condensed cream of celery soup

1 (8 ounce) tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables

1/4 cup milk

 

***Preheat oven to 375 degrees***

 

1.  Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain (or drain cans). Set aside.

2.  In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper.

3.  In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.

3.  Bake, covered, for 50 to 55 minutes or until heated through, stirring once.

 

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Cheesy Mexican-Style Brown Rice

1 1/2 cups instant brown rice

1 1/2 cups water

1 cup salsa

1 cup corn

1 T. taco seasoning

1 cup Mexican-style cheese

 

1. Heat all ingredients except cheese to boiling in large sauce pan, stirring occasionally.

2. Reduce heat; cover and simmer for 5 minutes.

3. Sprinkle with cheese. Let stand 5 minutes to finish cooking.

 

 

Crock Pot Mashed Potatoes

5 pounds red potatoes, cut into chunks
1 T. minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream (lite or fat-free is fine)
1 (8 ounce) package cream cheese, softened (lite or fat-free is fine)
1/4 cup butter
salt and pepper to taste

 

1.  In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water.

2.  In a bowl, mash potatoes with  sour cream and cream cheese, adding reserved water as needed to obtain  desired consistency.

3.  Transfer the potato mixture to a slow cooker, cover,  and cook on Low for 2 to 3 hours. Just before serving, stir in butter  and season with salt and pepper to taste.

Bacon Fried Green Beans

A drizzle extra-virgin olive oil

6 slices bacon, chopped

1 tsp. coarse black pepper

1 pound green beans, trimmed

1/4 cup cider or red wine vinegar

2 tsp. sugar

1.  In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes.

2.  Boil or steam the beans until desired texture.

2.  Add beans to bacon and cook about 3 to 5, tossing.  Season with vinegar and sugar prior to serving.

Cheesy Scalloped Potatoes

4 large potatoes, peeled and thinly sliced

1 cup shredded Velveeta cheese

White Sauce:

4 T. butter

4 T. flour

2 cups milk

salt and pepper

***Preheat oven to 350 degrees***

1. Spray 9 X 13 inch baking dish and layer potatoes and cheese.

2. Make white sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened. Add salt and pepper to taste and pour over potatoes.

3. Bake at 350 for 1 hour.

 

Pepper Jack Mac Cups

***Makes 20 cups (they freeze really well and can be halved to make about 12)***

 

5 T. butter or margarine

1/3 lb. ham lunch meat, sliced thin

1/4 c. flour

2 c. milk

2 c. pepper jack cheese, shredded or diced

3 T. Ranch dressing

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 lb. elbow macaroni, cooked

1 T. butter or margarine, melted

1/4 c. breadcrumbs

Parmesan cheese, to sprinkle on top

***Preheat oven to 350 degrees and boil macaroni***

1. In a sauce pan, melt butter or margarine. Add ham and cook for about 5 minutes, until slightly crisp. Remove with a slotted spoon and set aside.

2. Stir flour into pan and cook for 2 minutes. Whisk in milk, bring to a slow boil and cook just until thickened. Remove from heat and add cheese and Ranch. Stir until cheese is melted. Add salt, garlic powder, onion powder, macaroni and ham. Stir to combine.

3. Grease muffin tins and press about a quarter to a half cup of mac & cheese into each cup. Combine 1 T. melted butter with the breadcrumbs and sprinkle over each cup. Bake at 350 degrees for 20-25 minutes, until bubbly and slightly crisp. Remove carefully and sprinkle with Parmesan cheese.

Georgia Potato Salad

6 white or Yukon gold potatoes (3 pounds)

3 large eggs

1/2 Vidalia onion, peeled and finely chopped

1/4 cup chopped pimento

3 T. sweet pickle relish

1/2 cup spicy brown mustard

1/2 cup mayo

Salt and pepper

1 tsp. paprika

 

1. Peel potatoes and cut into 1 1/2 inch chunks. Put potatoes in a pot and cover them with water by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. bring it to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork (about 15 minutes).

2. Remove eggs from the pot and set aside. Drain potatoes and place them in  a large bowl.

3. Rinse eggs under cool water and peel. Chop two of the eggs and add to the potato. Add the onion, pimento, and relish to the potatoes.

4. In a small bowl, mix the mayo and mustard. Spoon over the potato salad, season with salt and pepper and mix.

5. Slice the remaining egg over the potato salad and sprinkle paprika over the top.