16 oz dry pasta (shells, rotini, radiatore)
1 egg, beaten
4 T butter
¼ C flour
2 ½ C milk
2 t (rounded) dry mustard
1 lb grated cheese (colby or cheddar)
½ - 1 t salt
½ - 1 t seasoned salt
¼ t black pepper
Optional: cayenne pepper, paprika, thyme
Cook pasta (undercook if baking, tender if serving immediately), drain, and set aside. In large skillet, melt butter over medium heat, then sprinkle in flour; whisk together for 1-2 minutes. Add mustard and whisk to combine. Pour in milk and whisk until thickened and smooth. Slowly add ¼ C of this mixture to beaten egg to temper it, whisking constantly, then whisk that mixture back into milk mixture. Add cheese a couple handfuls at a time and stir until melted. Add salts, pepper, and other seasonings as desired, then stir together with pasta. May serve immediately (creamy), or bake at 350 degrees for 25-30 minutes or until golden and bubbly. May top with crushed chips or cornflakes, if desired.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Netherlands Potatoes
6-8 potatoes, cubed
1 ½ - 2 lbs carrots, sliced
2 T dried onions
½ - 1 t minced garlic
1 T dried parsley
Cook veggies in pot with chicken broth just to cover. Boil until fork-tender. Drain broth and reserve. Coarsely mash with potato masher, adding broth back in until desired texture is reached. Milk may be added for creamier taste, if desired. Add parsley.
1 ½ - 2 lbs carrots, sliced
2 T dried onions
½ - 1 t minced garlic
1 T dried parsley
Cook veggies in pot with chicken broth just to cover. Boil until fork-tender. Drain broth and reserve. Coarsely mash with potato masher, adding broth back in until desired texture is reached. Milk may be added for creamier taste, if desired. Add parsley.
Best Potato Salad
12 eggs, steamed and peeled
12 small-medium potatoes, boiled and peeled
2 C mayonnaise
3 – 4 T yellow mustard
2 T dill pickle juice
1 t onion powder
1 t salt (or to taste)
1 – 2 T Salad Supreme (optional)
Chop eggs and potatoes into bite-size pieces and add to large bowl. In a smaller bowl, combine mayonnaise, mustard, pickle juice, onion powder, and salt (this should be quite salty since the potatoes will absorb a lot of the salt). Add mixture to eggs and potatoes and gently stir/toss until evenly coated. Sprinkle Salad Supreme on top if desired. Refrigerate for several hours before serving.
Makes approximately 24 servings
½ C = 5 points
12 small-medium potatoes, boiled and peeled
2 C mayonnaise
3 – 4 T yellow mustard
2 T dill pickle juice
1 t onion powder
1 t salt (or to taste)
1 – 2 T Salad Supreme (optional)
Chop eggs and potatoes into bite-size pieces and add to large bowl. In a smaller bowl, combine mayonnaise, mustard, pickle juice, onion powder, and salt (this should be quite salty since the potatoes will absorb a lot of the salt). Add mixture to eggs and potatoes and gently stir/toss until evenly coated. Sprinkle Salad Supreme on top if desired. Refrigerate for several hours before serving.
Makes approximately 24 servings
½ C = 5 points
Paul’s Yams
4 C mashed yams
1/2 - 3/4 C brown sugar
2 eggs, lightly beaten
1 t vanilla
1/2 C milk (if needed for consistency)
1/2 C melted butter
Combine and pour into greased 2 qt casserole dish.
Topping:
1/2 C brown sugar
1/3 C flour
1/3 C melted butter
1 C chopped pecans
Mix and sprinkle over the top.
Bake at 350 for 30-40 minutes until hot and browned.
Serves 8
1/2 - 3/4 C brown sugar
2 eggs, lightly beaten
1 t vanilla
1/2 C milk (if needed for consistency)
1/2 C melted butter
Combine and pour into greased 2 qt casserole dish.
Topping:
1/2 C brown sugar
1/3 C flour
1/3 C melted butter
1 C chopped pecans
Mix and sprinkle over the top.
Bake at 350 for 30-40 minutes until hot and browned.
Serves 8
Thanksgiving Stuffing
3 loaves white bread, cubed
1/2 C. butter
4-6 stalks celery, chopped
1 onion, diced or grated
3 cans chicken broth
1 T. salt
1-2 T. poultry seasoning
Melt butter over medium heat, then saute celery and onion until soft. Mix this with bread cubes in a large bowl. Slowly add chicken broth and mix until bread is very moist and starts to clump, but is not soggy (you may not need all three cans). Add salt and poultry seasoning to taste. Stuff turkey, then put remaining stuffing in a crock pot and cook on low for 2+ hours.
1/2 C. butter
4-6 stalks celery, chopped
1 onion, diced or grated
3 cans chicken broth
1 T. salt
1-2 T. poultry seasoning
Melt butter over medium heat, then saute celery and onion until soft. Mix this with bread cubes in a large bowl. Slowly add chicken broth and mix until bread is very moist and starts to clump, but is not soggy (you may not need all three cans). Add salt and poultry seasoning to taste. Stuff turkey, then put remaining stuffing in a crock pot and cook on low for 2+ hours.
German Potato Salad
5 lbs. red potatoes, ½ in. cubes
1 lb. bacon, diced
8 hard-cooked eggs, chopped
1 lg. onion, chopped
½ t. salt
½ t. pepper
1 ½ C. mayonnaise
3 T. cider vinegar (more to taste)
2 T. Worcestershire sauce
Cook potatoes in boiling water 15-20 min. or until tender. Cook bacon in frying pan until crisp, then sauté onions in 1-2 T. of bacon drippings. Gently toss potatoes, bacon and eggs together with salt & pepper. Mix mayonnaise, vinegar & Worcestershire sauce together until well combined; stir in onions. Pour mayonnaise mixture over potato mixture & toss gently to coat. Serve warm. Makes 16-20 servings.
1 lb. bacon, diced
8 hard-cooked eggs, chopped
1 lg. onion, chopped
½ t. salt
½ t. pepper
1 ½ C. mayonnaise
3 T. cider vinegar (more to taste)
2 T. Worcestershire sauce
Cook potatoes in boiling water 15-20 min. or until tender. Cook bacon in frying pan until crisp, then sauté onions in 1-2 T. of bacon drippings. Gently toss potatoes, bacon and eggs together with salt & pepper. Mix mayonnaise, vinegar & Worcestershire sauce together until well combined; stir in onions. Pour mayonnaise mixture over potato mixture & toss gently to coat. Serve warm. Makes 16-20 servings.
Not Your Mamma’s Green Bean Casserole
5 cans Fancy cut/ French cut beans
8oz cream cheese
8oz sour cream
1 Pkg Ranch mix
1 lb shredded Swiss cheese
corn flakes
Mix 5 cans green beans (drained) with ranch mix, sour cream, cream cheese, and half of shredded cheese until smooth. Spread in glass 9X13 baking pan, top with rest of shredded cheese, and then top with crushed corn flakes.
Sounds like a yummy one to try!
8oz cream cheese
8oz sour cream
1 Pkg Ranch mix
1 lb shredded Swiss cheese
corn flakes
Mix 5 cans green beans (drained) with ranch mix, sour cream, cream cheese, and half of shredded cheese until smooth. Spread in glass 9X13 baking pan, top with rest of shredded cheese, and then top with crushed corn flakes.
Sounds like a yummy one to try!
Egg Rolls
1 lb. ground sausage (or firm tofu, drained & crumbled)
1 t. minced ginger (or 1/2 t. ground)
2 C. thinly sliced & chopped cabbage
¼ lb. bean sprouts (or 2 C. additional cabbage)
1/2 C. shredded carrot
3 green onions, finely chopped (or 1 t. onion pwd.)
½ -1 t. sesame oil or 2 T. oyster sauce
20 egg roll wrappers
Vegetable oil for frying
Sweet & sour sauce
Stir-fry meat or tofu and ginger in large skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot & green onions; cook 2 min. Stir in sesame oil or oyster sauce. Let mixture cool. Use 2 T. filling for each egg roll. Place filling in a diagonal strip on center of wrapper. Fold bottom corner over filling & roll snugly half-way to cover filling. Fold both side corners into center (it should look like an opened envelope). Moisten edges of top flap & roll bottom up over flap to seal. Lay flap-side down until ready to cook. Deep-fry at 350-375, a few at a time, turning occasionally, until golden (approx. 2-3 min.). Drain on paper towels. Serve with sweet & sour sauce.
Couscous Salad
1 box couscous, prepared with chicken broth
1 med. tomato, chopped
1 med. zucchini, chopped
1 C. whole almonds, toasted
¼ - ½ C. blue cheese, crumbled
¼- ½ C. real bacon bits
1 can med. whole olives, drained
¼ C. olive or canola oil
1 t. Italian seasoning
Dash or two or garlic powder
Salt & pepper to taste
Combine all ingredients. Chill until served.
(You may add more oil as needed to taste.)
1 med. tomato, chopped
1 med. zucchini, chopped
1 C. whole almonds, toasted
¼ - ½ C. blue cheese, crumbled
¼- ½ C. real bacon bits
1 can med. whole olives, drained
¼ C. olive or canola oil
1 t. Italian seasoning
Dash or two or garlic powder
Salt & pepper to taste
Combine all ingredients. Chill until served.
(You may add more oil as needed to taste.)
Potato Salad
6-8 medium potatoes
¼ C. or less finely chopped onion
2 medium dill pickles, finely chopped
6 boiled eggs, chopped
Mayonnaise, diluted with a little bit of pickle juice.
Salt & pepper.
¼ C. or less finely chopped onion
2 medium dill pickles, finely chopped
6 boiled eggs, chopped
Mayonnaise, diluted with a little bit of pickle juice.
Salt & pepper.
Corn Bread
2 C. Bisquick
1 stick of melted margarine
1 C. milk
¾ C. Sugar
¼ C. corn meal
2 eggs
Mix all ingredients and pour into 9x13 greased pan and bake at 350° for 25 minutes. Serve with honey butter.
Honey Butter:
½ C. of butter
¼ C. of honey
¼ C. of sweetened condensed milk
1 t. of vanilla
Mix together.
1 stick of melted margarine
1 C. milk
¾ C. Sugar
¼ C. corn meal
2 eggs
Mix all ingredients and pour into 9x13 greased pan and bake at 350° for 25 minutes. Serve with honey butter.
Honey Butter:
½ C. of butter
¼ C. of honey
¼ C. of sweetened condensed milk
1 t. of vanilla
Mix together.
Never-Fail Cornbread
1 C. blue, yellow, or white corn meal
1 C. spelt or whole wheat flour
1 T. baking powder
2 T. - ¼ C. honey
1 C. milk
1 T. oil (optional, makes less crumbly)
Preheat oven to 425°. Combine dry ingredients. Add milk, honey, & oil. Mix until well blended. Pour into 8x8 in. oiled pan & bake 15-20 minutes. To make a lighter cake, add one egg, beaten, when sweetener is added.
1 C. spelt or whole wheat flour
1 T. baking powder
2 T. - ¼ C. honey
1 C. milk
1 T. oil (optional, makes less crumbly)
Preheat oven to 425°. Combine dry ingredients. Add milk, honey, & oil. Mix until well blended. Pour into 8x8 in. oiled pan & bake 15-20 minutes. To make a lighter cake, add one egg, beaten, when sweetener is added.
Cornbread
2 boxes Jiffy corn bread mix
1 box Jiffy white/yellow cake mix*
Follow the directions on the boxes and bake. (I typically use 3 eggs and 1 C. milk. I add about ¼ C. of oil sometimes. . .I'm a guesstimator baker. Sorry I can't be more precise.)
*If you can't find the Jiffy cake mix, I use a regular cake mix and bake away. It makes a lot of corn bread this way, so it's great if you have a lot of people to feed, or you can always just use ½ of the regular cake mix (Betty Crocker/Duncan Hines) to keep it to the regular cake size.
I got this recipe from my boss. The recipe calls for half a yellow cake mix! It makes all the difference in the taste of the cornbread! It tastes like cornbread from Frontier Pies.
1 box Jiffy white/yellow cake mix*
Follow the directions on the boxes and bake. (I typically use 3 eggs and 1 C. milk. I add about ¼ C. of oil sometimes. . .I'm a guesstimator baker. Sorry I can't be more precise.)
*If you can't find the Jiffy cake mix, I use a regular cake mix and bake away. It makes a lot of corn bread this way, so it's great if you have a lot of people to feed, or you can always just use ½ of the regular cake mix (Betty Crocker/Duncan Hines) to keep it to the regular cake size.
I got this recipe from my boss. The recipe calls for half a yellow cake mix! It makes all the difference in the taste of the cornbread! It tastes like cornbread from Frontier Pies.
Farmhouse Barbeque Muffins
1 tube (10oz) refrigerated buttermilk biscuits
1 lb. ground beef
½ C. ketchup
3 T. brown sugar
1 T. cider vinegar
½ t. chili powder
1 C. (4oz) shredded cheddar cheese
Brown ground beef in skillet. Combine other ingredients and stir until smooth. Combine with meat and simmer 5 minutes.
Separate dough into 10 biscuits; flatten into 5-inch circles. Spray muffin pan and press each circle into muffin cups. Divide meat among the 10 cups. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.
1 lb. ground beef
½ C. ketchup
3 T. brown sugar
1 T. cider vinegar
½ t. chili powder
1 C. (4oz) shredded cheddar cheese
Brown ground beef in skillet. Combine other ingredients and stir until smooth. Combine with meat and simmer 5 minutes.
Separate dough into 10 biscuits; flatten into 5-inch circles. Spray muffin pan and press each circle into muffin cups. Divide meat among the 10 cups. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.
Cheddar & Garlic Biscuits
5 C. buttermilk biscuit mix
1 C. shredded cheddar cheese
14 oz. can seasoned chicken broth
w/ roasted garlic
Mix biscuit mix, cheese & broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets & bake according to package directions. Makes 24.
Baked biscuits may be frozen. Wrap in aluminum foil & reheat at 375°.
These biscuits taste similar to the ones served at Red Lobster.
1 C. shredded cheddar cheese
14 oz. can seasoned chicken broth
w/ roasted garlic
Mix biscuit mix, cheese & broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets & bake according to package directions. Makes 24.
Baked biscuits may be frozen. Wrap in aluminum foil & reheat at 375°.
These biscuits taste similar to the ones served at Red Lobster.
Mexican Cornbread
1 C. cornmeal
¼ C. sugar
1 t. salt
1 C. flour
3 t. baking powder
1 egg
1 C. milk
¼ c. shortening
1 can creamed corn
1 C. cottage cheese
Filling:
1 sm. can green chilies
¼ - ½ lb. diced longhorn cheese
Combine dry ingredients. Add egg, milk, shortening, corn & cottage cheese. Stir lightly. Pour ½ of batter into greased square pan & add layer of filling. Top with remaining batter. Bake at 425° 35-45 min.
¼ C. sugar
1 t. salt
1 C. flour
3 t. baking powder
1 egg
1 C. milk
¼ c. shortening
1 can creamed corn
1 C. cottage cheese
Filling:
1 sm. can green chilies
¼ - ½ lb. diced longhorn cheese
Combine dry ingredients. Add egg, milk, shortening, corn & cottage cheese. Stir lightly. Pour ½ of batter into greased square pan & add layer of filling. Top with remaining batter. Bake at 425° 35-45 min.
Applesauce
Cover bottom of a 4qt. pot with ½ in. water. Add enough apples (peeled, cored & sliced) to fill pot ¾ full. Bring water to a boil; cover & reduce heat to low. Simmer until apples are tender (1-2 hours), stirring occasionally. Mash w/ potato masher until sauce is desired consistency. Add 2 cloves & simmer for 10 min. or so, then remove. Add cinnamon & sugar to taste.
Cheesy Rice
2 C. chicken broth
2 C. milk
2 C. broccoli
¾ t. salt
¾ lb. Velveeta cheese, cut up
3 C. Minute rice
Bring broth, milk, salt and broccoli to boil; cook until broccoli is cooked. Add Velveeta and rice. Stir and simmer 5 minutes—stir often.
2 C. milk
2 C. broccoli
¾ t. salt
¾ lb. Velveeta cheese, cut up
3 C. Minute rice
Bring broth, milk, salt and broccoli to boil; cook until broccoli is cooked. Add Velveeta and rice. Stir and simmer 5 minutes—stir often.
Sour Cream Potatoes
Boil 9 medium potatoes; peel & cut up. Salt & pepper. Make a gravy with 2 can cream of chicken soup in 1 cube melted margarine. Add 1 chopped onion to this. Remove from heat & add 1 pint sour cream. Take 9x13 pan & place a layer of potatoes, a layer of gravy & a layer of grated cheese, making 2 layers of each, ending with cheese on top. Bake at 375° for 30 minutes or until heated through.
Grandma Wilson's Frozen Fruit Cocktail
4 C. sugar
2 C. water
Cook and cool
1 46 oz. orange pineapple juice
1 quart pineapple chunks with juice
1 pint Cherries
1 bowl peaches (peeled- abt.4 cups)
1 bowl pears (peeled- abt. 4 cups)
2 c. seedless grapes
2 T. fruit fresh
Mix together and freeze in quart jars or freezer bags.
This is so good. She usually serves this every Christmas morning along with the Sausage Casserole and the Butterscotch Bundt Rolls.
2 C. water
Cook and cool
1 46 oz. orange pineapple juice
1 quart pineapple chunks with juice
1 pint Cherries
1 bowl peaches (peeled- abt.4 cups)
1 bowl pears (peeled- abt. 4 cups)
2 c. seedless grapes
2 T. fruit fresh
Mix together and freeze in quart jars or freezer bags.
This is so good. She usually serves this every Christmas morning along with the Sausage Casserole and the Butterscotch Bundt Rolls.
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