Archive for the 'Side Dish' Category
This “recipe” was taught to me by my mother. You absolutely must use the large side of a box grater to grate the coleslaw. Shredding it with a knife or using a food processor does not result in the proper cabbage texture. Don’t even think about using bagged coleslaw mix!
It is a mild coleslaw that goes well with all types of fish cakes and fish sticks. Steve and the kids use it in place of tartar sauce.
Coleslaw
Linda Sisson
1 small head Cabbage
1 - 1 1/2 cups Miracle Whip
1 tsp White Vinegar
Salt
Pepper
Shred cabbage into large mixing bowl. Add vinegar. Begin by adding 1 cup of Miracle Whip and combining thoroughly. Add additional Miracle Whip as needed until slaw reaches a creamy consistency. Add salt and pepper to taste.
This is an easy macaroni salad that my mother taught me to make. My version is a little different than my mom’s. I like to use the colored Rotini but you can make it with regular macaroni, mini shells or any other kind of macaroni noodle. My mom uses mayonnaise but my family prefers Miracle Whip. Also, my mom puts diced onions and celery in her salad. I substitute onion powder and celery seed in mine.
Macaroni Salad
My version of Mom’s
12 oz Tri-Color Rotini pasta
6 eggs
1 cup Miracle Whip Salad Dressing
1 - 1 1/2 T Yellow Mustard
1 tsp Onion Powder
1/2 tsp Celery Seed
2 T Sweet Pickle relish
1/2 tsp Salt
1/2 tsp Pepper
Put 6 eggs into a medium saucepan and cover with cold water. For the best boiled eggs, use a large enough pan that eggs are in one layer and covered completely plus 1 inch of water. Bring to a rolling boil over high heat. Once boiling, reduce heat to a medium boil and continue cooking for 10 minutes. Remove from heat and immediately place eggs under cold water. After eggs have cooled, peel and chop.
Prepare rotini according to package directions. Be sure not to overcook the noodles. After cooking, drain and rinse with cold water to stop the cooking process.
Combine the rotini, chopped eggs, and remainder of ingredients in a large bowl mixing thoroughly. Chill before serving.
Tonight I’m making a Sunday Ham with a Jack Daniel’s glaze. Very tasty. I’m going to make Scalloped Potatoes as a side dish. Alternatively, you could put cubed ham in the scalloped potatoes and turn it into a Ham and Potato Casserole like my mother used to make. It’s a great way to use up leftover ham or to make a meal on a budget because you really only need 1-2 cups of cubed ham for a really hearty casserole.
Jack Daniel’s Glazed Ham
4-6 pound Boneless, fully-cooked Ham
1/3 cup light Brown Sugar, firmly packed
1/3 cup Jack Daniel’s Tennessee Whiskey
1 T finely grated Orange peel
1/8 tsp ground Cloves
1/4 tsp ground Allspice
Orange slices (thinly sliced)
Preheat oven to 325 degrees.
Place ham on a rack in a roasting pan. Cook uncovered for about 20 minutes per pound or until a meat thermometer reads 140 degrees.
About 40 minutes before Ham is done, prepare the glaze. Simmer a mixture of the brown sugar, whiskey, orange peel, cloves and allspice over medium low heat for about 15 minutes or until slightly thickened.
Brush the glaze over the ham about 20 minutes before cooking time ends.
Serve the ham garnished with orange slices.
Scalloped Potatoes
Linda Sisson
6-8 medium Potatoes, peeled and thinly sliced
3 T Butter
3 T Flour
2 1/2 cups Milk
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 cup Cheddar cheese, grated
Preheat oven to 350 degrees.
Melt butter in a saucepan until bubbly (do not let it burn!). Add flour, stirring to make a paste. Add the milk and whisk until paste is completely mixed in and there are no lumps.
Add salt, pepper and onion powder to sauce. Simmer until thick, stirring constantly. Remove from heat.
Lay potato slices in a casserole dish. Pour cream sauce over potatoes.
Bake, covered for about 30 minutes; then uncovered for another 30-45 minutes until potatoes are tender and most of sauce has been absorbed by the potatoes. About 15 minutes before end of cooking time, sprinkle shredded cheddar cheese over top of casserole.
My mother-in-law gave me these recipes. It is one of her favorite meals to serve when she is having company over for an informal get-together. She makes the beef on the stove (and I’m including those directions too) but I like to toss it in the crock pot to slow cook all day. This is a good meal all year long. For an even simpler summer version, substitute cold Pork & Beans and Potato Chips or Potato Salad for the side dishes.
Shredded Beef Sandwiches
Marge Englebert
Large Chuck Roast
2 T Butter
1 small onion, diced
Salt & Pepper
1 can Beef Consume
Cut Chuck Roast into small pieces, removing fat.
Stove-top method: Brown meat in oleo. Cover meat with water (just enough to cover). Add small onion, diced, and salt and pepper. Put cover on and cook until meat falls apart. You may need to add water during cooking. ½ hour before serving, add 1 can Beef Consume and continue cooking
Crock Pot method: Put 1 can Beef Consume, butter, onion and meat pieces in crock pot. Cook for 6-8 hours. Drain excess liquids. Shred meat with fork.
Serve on buttered hamburger buns. I like to get the buns from the deli/bakery. A dill pickle spear is a nice accompaniment.
Baked Beans
Marge Englebert
4 slices Bacon
1 lb 5 oz Van Camp’s Pork-n-Beans
¼ c Ketsup
1 ½ Tbs Brown Sugar
1 ½ Tbs finely chopped Onion
¼ tsp Dry Mustard
1 ½ Tbs Molasses
Fry bacon. Crumble into 1 ½ quart casserole dish. Add other ingredients; Mix. Bake covered at 350 degrees for 30 minutes. Uncover and bake for another ½ hour.
Potato Casserole
Marge Englebert
*8 oz shredded Cheddar Cheese
*8 oz Sour Cream
*1 can Cream of Mushroom Soup
*1 small Onion, diced
*1 lg bag frozen Hashbrowns, defrosted
*Salt & Pepper
Crushed Cornflakes
¾ cup melted Butter
Mix starred (*) ingredients together. Pour in greased 13 x 9 pan. Put crushed cornflakes on top. Drizzle with butter. Bake 50-60 minutes at 350 degrees.
This is a favorite side dish of the entire family. The original grill recipe for these potatoes came from my mother-in-law. I adapted them for the microwave so we could have them all year long.
Onion Potatoes
Marge Englebert
6-8 large Potatoes
1 large Vidalia onion (or other sweet onion)
1/4 cup Butter
Peel potatoes and slice thinly. Place into casserole dish.
Slice onion thinly and place on top of potatoes.
Cut butter into pats and place on top of onions. Salt and pepper lightly.
Cook, covered, in microwave on High for 20 minutes or until potatoes are cooked through.
To make on the grill: Put one sliced up potato with onions, 2 pats of butter and salt and pepper into an aluminum foil pouch per person. Cook on the grill for about 35 minutes or until potatoes are cooked through.
