Side Dishes
Salads
Judi's Family-Style Salad
Ingredients:
1 head Iceberg lettece
1 med. size onion (chopped)
1 6 oz. bag bean sprouts
1 lg. tomato
1 med. size cucumber (peeled & sliced)
1 4 oz. pkg. radish
1 c. celery (chopped)
Directions:
Tear lettece to bite size pieces. Add all ingred. except the bean sprouts. Mix salad well. Top salad with bean sprouts. Serves 6
Vegetable stuffing
Ingredients:
1 loaf white bread (king size loaf)
1 stalk celery (chopped)
1 lg. onion (chopped)
1/2 c. dried parsley flakes
1 tbls. marjarom
1/4 c. dried or fresh sage
2 tbls. dried thyme
2 tsp. salt
2 tbls. butter or margarine
2 2/3 c. water
Directions:
Cube bread. Put in lg. pot. Let stand overnight. Do not put a lid on pot. To frying pan add butter or margarine. Let melt. Add chopped celery and onions and water. Simmer for 10 min. on low heat. Turn off flame. With a slotted spoon remove veggie's and add to bread. Add rest of ingred. 1 at a time. Mix with hand througherly. Stuff turkey or roasted chicken. Serves 7
Rutabaga/Potato Mash
Ingredients:
1 lg. rutabaga (peeled and cubed)
2 tsp. salt
4 med. size baking potatoes (quartered)
2/3 c. milk
4 tbls. butter or margarine
10 c. water
Directions:
Boil 5 c. water with 1 tsp. salt. Peel rutabaga and cube. When water starts to boil, place rutabaga into water. Boil on med-high heat for 35 min. While the rutabaga is cooking, peel and quarter baking potatoes. To med. pot add 5 c. water and 1 tsp. salt. When water boils add potatoes. Boil on med. heat for 25 min. When rutabaga is done drain in sieve. In med size mixing bowl add rutabaga and 1/2 c. milk and 2 tbls. butter or margarine. Mix using hand blender. ** Do not use a hand mixer or this will splash everywhere** Set aside. When potatoes are finished drain in sieve and add to med. size mixing bowl. Add 1/2 c. milk and 2 tbls. butter or margarine. Beat on med. speed using hand mixer. Combine potatoes with rutabaga and mix thoroughly. Serves 5
Fried Portobella Mushroom
Ingredients:
1 Lg. Portobello mushroom (reserve stem)
1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. corn oil
Directions:
Clean mushroom under water. Handle gently or mushroom will break apart. Cut stem off. To a paper plate add flour and salt. Coat heavily stem and mushroom with flour mixture. You can use a deep fryer or frying pan for this recipe. If useing a deep fryer add corn oil to line inside fryer. Heat until oil is very hot. If useing a frying pan , add oil to pan and let oil get very hot. Add stem and mushroom to pan. Fry until gilden brown. Serves 2
Grandma Ruppel's hot/cold Cole Slaw
Ingredients:
1 head of green cabbage (shredded)
9 lg. eggs (beaten)
1 c. bacon (diced)
1/3 c. apple cider vinegar
1/2 tsp. salt
Directions:
Shred cabbage and place in lg. salad bowl. Set aside. Beat eggs well. Add sugar, vinegar and salt to eggs. Beat well.Set aside. To frying pan add diced bacon. Stir often. Cook until crispy but not burned. Do not remove bacon drippings from pan. Add egg mixture to pan. Keep heat on med. high. Stir quickly and often. **Do not let eggs harden. Mixture is suppose to be very creamy.** Cook for 4 min. Remove from heat and top cabbage with egg mixture. Mix througherly. ** You can serve this cole slaw hot or cold** Serves 7-8
Orzo & Bacon
Ingredients:
1 c. orzo
3 c. hot water
1 tbls. chicken granules
1 tbls. beef granules
1 c. bacon (diced)
salt & black pepper to taste
1/2 c. onions (chopped)
1 tbls. dried parsley
Directions:
Dice bacon. In lg. heated frying pan add bacon. Cook until browned but NOT crispy. Add onions and cook until transparent. Remove from heat and set aside. To med. size pot add water, chicken beef granules. Stir. Add orzo and cook on med-high heat for 9 min. Stir often. Remove orzo from pot add to same frying pan. Heat on med. Add bacon mixture. Season with salt and pepper. Add parsley. Cook 3 min.
Baked Beans
Ingredients:
1 lg. can pork and beans
1 c. bacon (diced)
1/2 c. molasses
1/2 c. dark brown sugar
1/2 c. onions
2 tbls. ketchup
Directions:
Preheat oven to 400 To med. size heated frying pan add diced bacon. Cook until browned but NOT crispy. Remove from pan and set aside. To mixing bowl add beans, molasses, sugar and ketchup. Mix. Add onions and bacon. Mix well. Pour into cassarole dish. Bake for 25 min.