1 stick margarine
2 or 3 onions
6 to 8 large ripe juicy tomatoes
1 green pepper
1 small eggplant
1 yellow squash
1 zucchini squash
½ cup tomato juice (optional)
Melt butter. Add ingredients in order listed, cooking ten minutes between each addition.
We are forever grateful to Mrs. Humphries for introducing us to this delightful dish. Summertime suppers would not be the same without it.
Showing posts with label SIDES. Show all posts
Showing posts with label SIDES. Show all posts
Refried Beans
Refried Beans
32 oz refried beans ½ cup salsa
15 oz pinto beans w/o salt 1 cup shredded cheddar
Combine beans, salsa and ⅔ cup cheddar in saucepan. Cook over medium heat, stirring, until hot and cheese is melted. Spoon into baking dish and top with remaining cheese. Bake until cheese is melted or broil 2-3 minutes. Serves 8-10.
Restaurant Style Mexican Rice
Restaurant Style Mexican Rice
6 T butter or vegetable oil 8 oz tomato sauce
2 cups rice 28 oz chicken broth
1 tsp salt (or part salt and part garlic salt)
Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.
Crisp Corn Salad
Crisp Corn Salad
Whisk together: Add and toss:
generous ½ cup apple cider vinegar 3 15 oz cans drained sweet corn
¼ cup sugar 1 ½ cup chopped green bell pepper
3 T olive oil 1 ½ cup chopped red bell pepper
3 T water 1 cup chopped vidalia
3 pinches salt and pepper 3 small tomatoes, chopped
Pineapple Casserole
For 6-8 servings:
2 (20-oz.) cans pineapple chunks in juice, drained (reserve ⅓ cup juice)
⅓ cup sugar
Preheat oven to 350°F
2 (20-oz.) cans pineapple chunks in juice, drained (reserve ⅓ cup juice)
⅓ cup sugar
⅓ cup all purpose flour
1 cup shredded Cheddar cheese
half stick butter
1 sleeve Ritz crackers, crushed
For 12-16 servings:
1 cup shredded Cheddar cheese
half stick butter
1 sleeve Ritz crackers, crushed
For 12-16 servings:
4 (20-oz.) cans pineapple chunks in juice, drained (reserve ¾ cup juice)
⅔ cup sugar
⅔ cup sugar
⅔ cup all purpose flour
2 cups shredded Cheddar cheese
one stick butter
2 sleeves Ritz crackers, crushed
2 cups shredded Cheddar cheese
one stick butter
2 sleeves Ritz crackers, crushed
Preheat oven to 350°F
Combine sugar, flour, and reserved pineapple juice.
Add pineapple chunks and toss well to combine.
Spoon pineapple mixture into casserole dish and top with shredded cheese.
Combine crushed Ritz crackers and melted butter. Spread evenly on top of pineapple mixture.
Bake at 350°F for 30 minutes, or until bubbly.
Combine crushed Ritz crackers and melted butter. Spread evenly on top of pineapple mixture.
Bake at 350°F for 30 minutes, or until bubbly.
Grandmother Kate’s Sweet Potatoes
2 large cans (40 ounce) or equivalent whole sweet potatoes, drained
1 ¼ cup sugar
1 large can evaporated milk
½ stick butter, melted
2 eggs, well beaten
Put potatoes in mixer and mix well before mixing in other ingredients.
Place in lightly greased 9x13 dish and bake at 400 for 20-25 minutes.
Take out of oven and stir cooked edges gently toward center.
Add topping and bake another 15 minutes at 400.
Topping:
1 cup crushed cornflakes
½ stick butter, melted
½ cup coconut
½ cup brown sugar (optional)
1 cup chopped pecans
Sa's Broccoli Casserole #1
two or three bunches of broccoli, steamed
1 can cream of mushroom soup
½ cup mayonnaise
4 oz diced pimientos
2 tsp. lemon juice
1 cup grated sharp cheddar
Cheez-It crackers, crushed
Place broccoli in casserole dish. Mix all other ingredients except crackers and pour over broccoli. Top with crushed crackers. Bake at 350 until casserole is bubbling.
For our crowd we need to double the recipe:
five or six bunches of broccoli, steamed
2 cans cream of mushroom soup
1 cup mayonnaise
8 oz diced pimientos
4 tsp. lemon juice
2 cups grated sharp cheddar
Cheez-It crackers, crushed
1 can cream of mushroom soup
½ cup mayonnaise
4 oz diced pimientos
2 tsp. lemon juice
1 cup grated sharp cheddar
Cheez-It crackers, crushed
Place broccoli in casserole dish. Mix all other ingredients except crackers and pour over broccoli. Top with crushed crackers. Bake at 350 until casserole is bubbling.
For our crowd we need to double the recipe:
five or six bunches of broccoli, steamed
2 cans cream of mushroom soup
1 cup mayonnaise
8 oz diced pimientos
4 tsp. lemon juice
2 cups grated sharp cheddar
Cheez-It crackers, crushed
Artichoke Pie
2 cans artichoke hearts, drained and diced
¾ lb. mozzarella cut into ½ inch cubes
5 eggs
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ cup grated parmesan or cheddar
Beat eggs and add rest of ingredients.
Pour into pie shell or baking dish without pie shell.
Bake in preheated 350 degree oven for 45 minutes or until done.
¾ lb. mozzarella cut into ½ inch cubes
5 eggs
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ cup grated parmesan or cheddar
Beat eggs and add rest of ingredients.
Pour into pie shell or baking dish without pie shell.
Bake in preheated 350 degree oven for 45 minutes or until done.
Lemon Roasted Asparagus
2 lemons
1 tsp. kosher salt
3 lb. asparagus, trimmed
olive oil, for drizzling
fresh parsley, optional
Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
fresh parsley, optional
Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
Preheat the oven to 450˚. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
Divide the asparagus between 2 baking sheets (I just used one), drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes.
Transfer the asparagus to a platter. Before serving, squeeze the lemons over the asparagus and sprinkle with the lemon salt (and parsley).
adapted from Source
Leigh Ann's Potatoes
6 large baking potatoes (5 pounds)
1 8-oz carton sour cream
1 stick butter (I used another half stick)
1 8-oz pkg cream cheese
grated cheddar
salt and pepper
milk
Peel and cook potatoes until tender. Drain and place in mixer.
Add everything except cheddar; mix until smooth. Add milk (around a cup) so that the consistency is softer than mashed potatoes.
Place mixture into baking dish and top with cheddar.
Bake at 350 until cheese is bubbly.
1 8-oz carton sour cream
1 stick butter (I used another half stick)
1 8-oz pkg cream cheese
grated cheddar
salt and pepper
milk
Peel and cook potatoes until tender. Drain and place in mixer.
Add everything except cheddar; mix until smooth. Add milk (around a cup) so that the consistency is softer than mashed potatoes.
Place mixture into baking dish and top with cheddar.
Bake at 350 until cheese is bubbly.
This makes enough for a small country!
My Simple Thanksgiving Dressing
1 stick butter
1 cup finely chopped onion
1 cup finely chopped celery
1 loaf white bread
1 pan of cornbread
4 eggs
1 32-oz carton of chicken stock
4 chicken bouillon cubes
Make cornbread; set aside.
Spread white bread out so that it dries out a bit.
Saute' onion and celery in butter; set aside.
Dissolve bouillon cubes in warmed chicken stock.
Break bread and cornbread into chunks (don't crumble) and put in large bowl.
Mix in sautéed mixture and eggs.
Add stock until bread is only as moist as a damp sponge.
Give it one or two good stirs to check for pockets of dry bread.
Blend but do not overmix.
Bake in a greased 9x13 dish at 350 until browned, about 45-55 minutes.
May be made ahead of time and frozen until ready to thaw and bake. I follow Sa's method of freezing the mixture in freezer bags.
Cornbread
1 large egg
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 ½ cups buttermilk or 1 ¼ cups milk
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 ½ cups buttermilk or 1 ¼ cups milk
¼ cup vegetable oil
Preheat oven to 425°F.
Preheat oven to 425°F.
Pour small amount of vegetable oil in an iron skillet and tilt to cover bottom.
Place in oven to heat for about 5 minutes.
Whisk egg in medium bowl.
Stir in cornmeal mix, buttermilk and oil just until moistened (batter will be lumpy).
Pour batter into skillet.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
Beverly’s Squash Casserole
6-8 tender small yellow gooseneck squash
salt and pepper to taste
2 tablespoons butter
1 beef bouillon cube
small onion, grated
1
egg, well beaten
1 cup sour cream
½ cup breadcrumbs
½ cup grated cheddar cheese
Cut up squash and cook until tender.
Mash squash and while hot, add butter, bouillon cube, and onion.
Beat egg into sour cream and add to squash.
Pour into casserole dish.
Combine breadcrumbs and cheese and sprinkle on top.
Bake at 350 for approximately 30 minutes.
Twice Baked Potatoes
8 large potatoes
2 sticks butter cut into pats
1 cup sour cream / plain greek yogurt
1 lb. bacon, cooked very crispy and crumbled
1 cup cheddar
1 cup milk
salt and pepper
Rub potatoes with butter and kosher salt, then bake at 400 for 1-1½ hours, testing for doneness.
Combine butter and sour cream in a large bowl.
Cut potatoes in half while still warm, scoop out and add to butter and sour cream, setting shells aside.
Smash potatoes into mixture (use hand mixer), then add bacon, cheese, milk, and seasonings.
Fill potato skins and top with more cheese.
Return to oven until warm and cheese is melted or refrigerate/freeze for future use.
Momee’s Dressing
I've started using a different recipe:
3 eggs
2 cups buttermilk
2 cups corn meal
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
2 sticks melted butter
Beat eggs and add buttermilk. Mix soda, baking powder, salt, and sugar with meal. Beat into egg mixture. Add melted butter. Pour into greased pan or iron skillet. Cook at 350 F until brown, approximately 30-40 minutes.
1 recipe cornbread
1 loaf white bread
1 large onion, minced
4 green onions, minced
1 cup finely chopped celery
4 eggs, beaten
½ teaspoon black pepper
2 sticks melted butter
2 cups warmed chicken broth, into which 3 bouillon cubes have been dissolved
Make dressing while cornbread is hot. Use butter to sauté onion & celery; set aside. Crumble the cornbread and white bread. Add broth to soften. Add eggs and pepper. Add melted butter, onion, and celery and blend thoroughly.
Cook at 350 until browned.
To do this the right way, your 'hen' broth should be homemade; that’s how Momee taught Sa to make it.
Chile Rellenos
8-9 small cans whole green chiles
12 ounces Monterey Jack
12 ounces sharp cheddar
2 cups milk
3 T. self-rising flour
4 eggs
Cut chiles lengthwise and remove seeds. Wrap chunks of Monterey Jack inside each chili and place in greased dish. Mix milk, flour, eggs, and grated cheddar and pour over chiles. Bake at 350 for 30-45 minutes.
This is a very forgiving recipe; if you’re having a larger group, a good rule of thumb is to allow one small can of chiles (each can contains 3 chiles) for each person, plus another can just because. So good served with steak and a salad!
12 ounces Monterey Jack
12 ounces sharp cheddar
2 cups milk
3 T. self-rising flour
4 eggs
Cut chiles lengthwise and remove seeds. Wrap chunks of Monterey Jack inside each chili and place in greased dish. Mix milk, flour, eggs, and grated cheddar and pour over chiles. Bake at 350 for 30-45 minutes.
This is a very forgiving recipe; if you’re having a larger group, a good rule of thumb is to allow one small can of chiles (each can contains 3 chiles) for each person, plus another can just because. So good served with steak and a salad!
Brenda Gannt's Tomato Pie
1 ½ cups mayonnaise
½ cup sour cream
2 cups shredded sharp cheddar
2 cups shredded mozzarella
mild onions, sliced (I use a Vidalia)
2 pie crusts, baked and crispy (this recipe makes two pies)
4 or more large ripe tomatoes, sliced, salted, and drained
1 cup shredded parmesan
basil
Mix first five ingredients in bowl.
In each pie crust, layer:
tomatoes
mixture
basil
tomatoes
mixture
basil
parmesan
Bake at 350 until bubbly, 30-40 minutes.
Makes 2 pies. Approximately 200 calories per ⅛ pie.
https://www.facebook.com/102414758122226/videos/190529775462752/
½ cup sour cream
2 cups shredded sharp cheddar
2 cups shredded mozzarella
mild onions, sliced (I use a Vidalia)
4 or more large ripe tomatoes, sliced, salted, and drained
1 cup shredded parmesan
basil
Mix first five ingredients in bowl.
In each pie crust, layer:
tomatoes
mixture
basil
tomatoes
mixture
basil
parmesan
Bake at 350 until bubbly, 30-40 minutes.
Makes 2 pies. Approximately 200 calories per ⅛ pie.
https://www.facebook.com/102414758122226/videos/190529775462752/
Shrimp and Grits Casserole
Ingredients (use 1 ½ for 9x13)
1 pound peeled, medium-size raw shrimp (5 1/60 count)
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine, dry breadcrumbs
1 cup chopped green onions
1/2 cup grated Parmesan cheese
Preheat oven to 325°. Devein shrimp, if desired.
Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11- x 7-inch baking dish.
Bake at 325º for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.
1 pound peeled, medium-size raw shrimp (5 1/60 count)
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked regular grits
1/2 cup butter
3 large eggs, lightly beaten
1 red bell pepper, diced
1 cup fine, dry breadcrumbs
1 cup chopped green onions
1/2 cup grated Parmesan cheese
Preheat oven to 325°. Devein shrimp, if desired.
Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11- x 7-inch baking dish.
Bake at 325º for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.
Macaroni and Cheese
16 oz box of mini shells, drained
4 cups grated cheddar cheese
6 eggs, beaten
1 cup sour cream
1 stick butter, cut into pieces
1 teaspoon salt
2 cups milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 casserole dish and bake for 30 to 45 minutes.
4 cups grated cheddar cheese
6 eggs, beaten
1 cup sour cream
1 stick butter, cut into pieces
1 teaspoon salt
2 cups milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 casserole dish and bake for 30 to 45 minutes.
Mary Ann's Green Beans
2 large cans of Allen's Italian style green beans
3/4 c. brown sugar
1 T. chopped garlic (or use garlic powder)
3/4 stick melted butter
2 T. low sodium soy sauce
5 or 6 pieces of microwavable bacon that has been heated in the microwave and crumbled
Rinse the beans thoroughly to get rid of the can taste and boil them in water for about 30 minutes. Mix all ingredients, place in casserole dish, and bake for about 45 minutes at 350 degrees.
3/4 c. brown sugar
1 T. chopped garlic (or use garlic powder)
3/4 stick melted butter
2 T. low sodium soy sauce
5 or 6 pieces of microwavable bacon that has been heated in the microwave and crumbled
Rinse the beans thoroughly to get rid of the can taste and boil them in water for about 30 minutes. Mix all ingredients, place in casserole dish, and bake for about 45 minutes at 350 degrees.
Twice Baked Potato Casserole
10 large russet baking potatoes (about 7 pounds)1 stick unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Bake potatoes until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. Allow to cool. Remove and discard skins. In a bowl, combine potatoes, butter, sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Place the mixture in a buttered 9x13 casserole and top with the remaining grated cheddar. Bake for 35 to 40 minutes at 375, until bubbly around the edges and heated through. Serves 12.
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