Sides and Salads

8/2/2019 Sides and Salads

1/24

Pineapple Casserole

2 cans chunk pineapple1 cup sugar 1 cups grated cheese

5 tbls. Flour cup Ritz crackers, crushed1 stick butter

Pour pineapple and juice in pyrex dish. Mix flour and sugar together and pour over pineapple. Put cheese on top then add Ritz crackers. Melt butter and pour over top.Bake 350 degrees for 30 minutes.


2/24

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes1-cup sugar cup butter, softened

2 eggs1 tsp. vanilla1/3-cup milk

Mix everything until smooth and creamy. Pour into casserole dish and put the toppingon.Topping : 1-cup brown sugar

cup flour 1/3 cup melted butter 1 cup chopped pecans

Mix sugar and flour well, add butter and nuts. Smooth over top and Bake 350 degrees

until top is browned.


3/24

Blueberry Salad

2 packages raspberry or blackberry jello1 can Blueberry pie filling1 small can of crushed pineapple

1 cup of hot water 1 cup of cold water Topping: cup sugar

8 oz. cream cheese8 oz. sour cream to 1 cup of chopped nuts

Add hot water and dissolve jello. Add cold water, pineapple, and pie filling. Mix welland congeal. Mix topping well and spread over the salad.


4/24

Fruit Salad

1 can peach pie filling1 can pineapple chunks, drain juice1-can mandarin oranges, drain juice

1 pkg. frozen strawberries, drain juice1 large banana or 2 small ones

Drain all fruit except pie filling, then mix. Dont mix too fast or peaches will tear up. Putin the refrigerator until ready to serve.


5/24

Sweet and Sour Beans

1 lb. ground beef Small green pepper Small onion, chopped

1-cup ketchup cup of brown sugar 16 oz. kidney beans31 oz. pork-N-beans

Brown ground beef and onion and bell pepper and drain. Mix ketchup and brown sugar together. Pour into meat mixture and simmer a few minutes. Add both kinds of beansand mix all together. Pour into baking dish. Bake on 350 degrees for 20 to 30 minutes.


6/24

Yellow Rice and Corn Casserole

5 oz. yellow rice1 can mexi corncream of celery

1 stick of butter or margarine1-cup sharp grated cheese

Cook rice according to package but omit margarine. Put butter in dish and pour hotcooked rice on top. Mix all other ingredients. Sprinkle cheese on top. Bake 350 for 30minutes.


7/24

Lady's Green Beans

8 slices bacon (I actually use bacon bits)1/2 c. sugar 1/2 medium onion, diced

1/2 c. vinegar 2 (16 oz.) cans French style green beans (I've also used kitchen sliced)

Fry bacon, reserving drippings. In drippings, saute onions and add sugar and vinegar,stirring until sugar is dissolved. Drain beans and mix with liquid mixture. Place in 2 quartcasserole. Crumble bacon and sprinkle on top of casserole. Cover and bake at 275 for 1.5hours.


8/24

Romaine Salad

Bunch of romaine (wash and cut)4 green onions, chopped1 bag of broccoli

1 cup walnuts or pecans1 bag ramen noodles, crumbled

Saut walnuts in butter. Saut ramen noodles in 1/2 stick of butter. Let cool.Dressing:1 cup vegetable oil cup red wine vinegar 1 tbsp. soy cup sugar

Blend well and refrigerate. Pour over salad. Only use half of dressing.


9/24

Grape Salad

2 lbs white grapes2 lbs red grapes--or any color seedless and your favorite comboWash, dry and remove from stems.

8 oz. cream cheese8 oz. sour cream1 C sugar 1 tp. vanillaBeat these 4 ingredients together.Pour over grapes and gently fold/stir til they're all coated. Place in dish you'll serve it in.Melt 2 T butter in skillet. Pour in 1 C chopped nuts and stir constantly til toasted. Stir in1 C packed light brown sugar, stirring about 1 minute on med. heat. Remove from heat,

pour onto paper towels and allow to cool. When completely cooled, crumble over top of coated grapes. Refrigerate and serve when thoroughly chilled or til you're ready for it!YUM!!

I serve this as a salad--could be dessert, too!!


10/24

Spinach Salad

Salad ingredients: fresh spinach, or romaine, dried cranberries, feta or goat cheese, and pecans (I usually buy the Fisher brand that are brown sugar pecans)

Dressing: cup apple cider vinegar cup sugar cup white wine vinegar 2 tsp. poppy seeds (optional) tsp. paprika1 cup vegetable oil1 tbsp. white onion, minced

Place all salad ingredients in a salad bowl. Combine all the ingredients for the dressing ina jar or plastic container, put the lid on and shake it up! Pour desired amount of dressing

on the salad.


11/24

Garlic Grits

1 cup grits4 cups water 1 tsp salt

1 stick butter 1 stick Krafts garlic cheese2 eggs

Cook grits in water and salt. Add chopped butter and cheese; stir to dissolve. Add smallamount to eggs. Return to grits; stir to mix. Pour in buttered casserole dish. Bake at 350degrees until brown, about 1 hour.


12/24

Cock Of The Walk Cole Slaw

1 large head of cabbage, chopped1 carrot, grated2 oz. green pepper, grated

2 oz. green onions, chopped2 oz. onion, grated1 oz. sugar 1 oz. white or black pepper 1 oz. garlic salt1 oz. Lawrys seasoning salt oz. vinegar 12 oz. mayonnaise

Mix thoroughly. If slaw is bitter due to cabbage, add sugar to taste.


13/24

Darbys Honey Mustard Dressing

cup olive oil cup white wine vinegar 1 clove of garlic {pressed}

1 tbsp Dijon mustard2 tbsp honeyA dash of salt & pepper

Shake, let sit, shake, & serve.{All measurements are estimates add honey or mustard to your liking!}


14/24

Cracker Barrel Hash Brown Casserole

1 - 2 pound package frozen Hash Browns8 oz. Sour cream1 can cream of chicken soup

1/2 cup margarine butter works very well1/2 cup chopped onion2 cups grated Colby Cheese or sharp cheddar

Place potatoes in a greased 913 inch pan. Season with salt and pepper. Melt butter in themicrowave. In a bowl add minced onions, sour cream, and cream of chicken soup, andmelted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle withCheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, andthe cheese begins to melt.


15/24

Creamed Corn

2 (10 ounce) packages frozen corn kernels, thawed1 cup heavy cream1 tsp salt

2 tablespoons granulated sugar 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons all-purpose flour 1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove fromheat, and stir in the Parmesan cheese until melted. Serve hot.


16/24

Original Ranch Roasted Potatoes

1 packet Hidden Valley Original Ranch dressing mix2 lb. small red potatoes, quartered1 cup vegetable oil

Place potatoes in large plastic bag. Add oil and toss to coat. Add dressing mix and tossagain. Bake on an ungreased pan on 450 degrees for 30 minutes.


17/24

Onion Pie

3 medium Vidalia onions, chopped3 tbls. Butter 1 partially baked pie crust

1 cup shredded swiss2 egg yolks2 eggs1 cup milk cup whipping cream1 tsp. saltcayenne to taste

Saut onions in butter and drain. Place cheese then onion in crust. Then add other cheese. Mix all other ingredients. Pour over top. Bake uncovered on cookie sheet for 350 degrees for 30-40 minutes.


18/24

Pot Luck Potatoes

1 package Hash Brown potatoes1 pint sour cream1 medium onion, chopped

10 oz. sharp cheddar cheese1 stick butter 1 can cream of chicken soupRitz crackers, crushed

Combine all ingredients and pour in casserole dish and sprinkle with Ritz. Bake on 350degrees for 1 hour.


19/24

Oriental Salad

2 bags Ramen noodles (beef or chicken)16 oz. cole slaw (angel hair)Slivered almonds (toasted)

Small package on sunflower kernels1 bunch green onions, choppedDressing:1/3 cup white vinegar vegetable oil cup sugar 2 seasoning packets from Ramen noodles

Crumble noodles (put in Ziploc and pulverize) in bottom of 9x13. Layer remainingingredients: cole slaw, nuts, and onions. Mix up dressing ingredients and pour over layered salad. Refrigerate (covered) 24 hours or longer. Toss well before serving.


20/24

Orchard Harvest Salad

Lettuce of your choice (I use butter lettuce mix)Blue cheesePecans

Dried cranberries1-2 pears, dicedDressing: cup Apple Cider Vinegar cup honey tsp salt1/8 tsp black pepper cup olive oil

Mix dressing ingredients together in bowl with whisk or in jar. Cover and refrigerateuntil ready for use. Place lettuce in bowls or on separate plates and put toppings on and

drizzle with dressing.


21/24

Summer Chopped Salad with Garbanzo Beans

1- 14 oz can garbanzo beans, drained and rinsed3 roma tomatoes, seeded and diced1 english cucumber, diced

3 green onions (scallions), diced1 orange or other sweet bell pepper, diced1/4 cup lemon juice2 tablespoons apple cider vinegar 3-4 tablespoons olive oilsalt and pepper to taste4 oz feta cheese, crumbled (optional)2 tablespoons chopped fresh basil

Combine garbanzo beans, tomatoes, cucumber, onions, bell pepper, lemon juice, vinegar,olive oil, in a large bowl and toss to combine. Season with salt and pepper. Just before

serving, stir in feta cheese and basil. This salad is best made the day before serving or atleast 6 hours in advance.


22/24

Summer Fruit Salad

1-2 cups fresh pineapple, cut into chunks {you can find fresh pineapple already coredin the refrigerated fruit section at your local grocery store}1/2 pint raspberries

1/2 pint blueberries1/2 pint blackberries1lb of strawberries, halved1 mangozest and juice from half a lemon

Cut your pineapple in to chunks and halve your strawberries, then toss them in with the blueberries, blackberries and raspberries. Slice and add the mango. Zest and juice half of a lemon. Toss and refrigerate for at least an hour before serving!


23/24

Fresh Corn Salad

5 ears of corn, shucked1/2 cup small-diced red onion (1 small onion)3 tablespoons cider vinegar

3 tablespoons good olive oil1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color.When the corn is cool, cut the kernels off the cob, cutting close to the cob.Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at roomtemperature.


24/24

Baked Beans

2 cans Pork-n-Beans (Or 1 large 50 oz. can) cup ketchup1 tbsp. mustard

2 tbsp. grated onion1/3 cup brown sugar bacon

Combine above and put in pan. Lay 3 or 4 slices of bacon on top (or bacon pieces). Bakefor 35 minutes on 350.

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