Side Dishes & More


 

 

Cream Of Broccoli Soup

1 1/4 lb. broccoli, chopped
4 T. butter
1/2 C. mushrooms, chopped
2 T. onion, chopped
1/2 C. carrots, chopped
1 C. potatoes, chopped
2 C. water
2 C. chicken broth
1 t. chicken base
1/2 t. pepper
2 t. salt
1 lb. cheese
4 C. milk
1/4 C. flour

Directions

Cook veggies, water and chicken broth until veggies are almost tender.
Do not drain, add rest of ingredients and simmer.

Easy Risotto

14 ounces arborio rice
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1/2 head celery, finely chopped
salt, pepper
2 pints stock
3 fl oz white wine
5 ounces butter
5 oz grated parmesan cheese

Heat the olive oil in a pot, add onion, garlic and celery and slowly fry for about 3 minutes.

Add the rice, salt and pepper. Fry for 1 minute. Add wine and keep stirring.

When the wine has evaporated add 1 cup of the hot stock.

Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is al dente.

Remove from the heat and fold in the butter and Parmesan cheese. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.

Potato Salad

1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced

Saute onion and bacon together, then add flour and cook together for one or two minutes.

Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 F (190 C) oven.

Macaroni Salad

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Fried Green Tomatoes

4 green tomatoes sliced

1c. white cornmeal

salt & pepper (You can choose how much you want)

1c. flour

Slice your tomatoes 1/4 inch .. Add your salt and pepper to your cornmeal roll both sides of your tomatoes in your mixture then fry till tender.

Bread And Butter Pickles

12 large cucumbers

1/2 quart vinegar

1/4c. salt

6 small onions

1c. sugar

1tblsp celery seed , ginger and mustard seed

Slice pickles onions and add salt. Let stand 1 hour. Add rest of ingredients and let boil 5 minutes. Can and seal while hot.

Christmas Cranberry Salad

2 cups cranberry juice
2-3 oz. pkg. cherry or raspberry gelatin
1/2 tsp. salt
2 Tbsp. grated orange peel
2 1/2 cups (2-10 oz. packages) frozen cranberry-orange relish, partially thawed.
2 cups chopped apples.

In medium sauce pan bring juice to a boil. Add gelatin, stir until dissolved. Immediately add salt, orange peel, relish and chopped apples. Stir to combine. Chill until firm.

Southern Collard Greens

1 lb. ham hocks
3 qt. water
5 lb. collard greens, washed, stems removed
1 tbs. sugar (optional)
Salt and pepper

Place water and ham hocks in a large pan.  Bring to a boil. Reduce heat, cover and cook until meat is tender (approximately 1 hour).   Cut collard leaves in half, place in boiling broth.  Add sugar.  Cover, reduce heat, and simmer on medium heat  until collards are tender (approximately 2 hours). Season with salt and pepper to taste. Serve with cornbread.

Fried Green Tomatoes
Yield: 4 servings

1 cups plain white corn meal
1 cup plain white flour
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil

Combine flour and corn meal. Wash the tomatoes and pat dry. Cut tomatoes in 1/4-inch slices. Sprinkle with salt and pepper. Dip each slice in corn meal-flour mixture and lay aside on waxed paper. Heat oil. Fry tomato slices until golden brown. Drain on paper towels. Serve hot.

This recipe is very adaptable. Some prefer using all flour or all corn meal.  Some people prefer *green* tomatoes, others prefer slightly pink tomatoes. Try serving with ranch dressing or sprinkling with garlic powder before cooking.

Southern Potato Salad

4 potatoes
2 eggs hard-boiled and chopped
1/2 stalk celery, chopped
1/4 cup sweet relish
1 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

Optional:
*1/4 cup finely chopped celery
*1/4 finely chopped onion
*Fresh snipped parsley for garnish
*Paprika for sprinkling

Peel potatoes and chop into small cubes. Place potatoes in pot of boiling water and cook until tender but still firm, about 15 minutes; drain.

In a large bowl, combine the potatoes, eggs, sweet relish, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm. (Alternate: Mash potatoes with a potato masher, add other ingredients and mix well. Serve warm.)

*Add onions and/or celery with other ingredients.

*Sprinkle top of potato salad with Paprika, garnish with parsley or sliced hard-boiled eggs.


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