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Food
Main CoursesMain Courses ContinuedSide DishesLite SnacksSoupsBreadsDessertsEntertainmentSauces Marinades and Gravies|
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| Things To Go With That Main Course |
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| Quick and Simple Side Dishes |
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 Fried Green Tomatoes Submitted By: DerbyK1 serves: 8-10 2/3 cup all-purpose flour or corn meal 2 teaspoon salt dash pepper 3 pounds green tomatoes, cut in 1/2 inch slices salad oil About 30 mins. before serving: In a pie plate; combine flour, salt and pepper. Dip tomatoes slices in mixture to coat both sides In large skillet over medium heat, in about 1/4 cup of hot salad oil begin frying the tomatoe slice. A few at a time, until golden on both sides and heated through. Drain on paper towels. Add more oil as needed. Stuffed Tomatoes Serves 4 Ingredients: 4 medium tomatoes 1 small can tuna (packed in water) 2 1/2 tablespoons of mayo or salad dressing ( more depending on your personal taste) 2 good size dill pickles (diced) 4 slices of onions ( diced ) 1/4 cup bell pepper (diced) 1/4 cup celery (diced) In a med. size mixing bowl Mix 1 can of tuna (drained) Separate flakes with fork Add in salad dressing, pickles, onions, celery, and bell pepper. Mix throughly. Place in frigerator to chill while scoring the tomatoes. Score your tomatoes in half about 3/4 of the way down, then in half again, score them twice more totaling 4 cuts 3/4 of the way down in a flower effect. Use an ice cream scoop and spoon the chilled tuna mixture into the tomatoes. For individual servings or parties can be served on a large lettuce leaf. Green Bean Casserole Mix Serves 6 2 16oz cans of green beans 2 small cans of mushrooms stems & pieces 1 small can of chestnuts 1 small can of Cream of Mushroom Soup 1/2 cup of milk In casserole dish mix the soup and milk together. Stir in the mushroom pieces. Add in the green beans and mix gently. Slice the chestnuts thinly and add in. Optional: for a chrunchy top can use French's french fried onions (just enough to cover the top lightly). Bake at 350* for 30 mins. Holiday Corn Salsa Ingredients: 1 can (16oz.) whole kernel corn 1 can (4oz.) chopped green chiles 1/3 cup chopped green bell pepper 1/4 cup chopped red bell pepper 2 tbs. white wine vinegar 1 tbs. vegetable oil 1/4 tsp. salt Mix all ingredients together. Cover and refrigerate about 1 hour or until chilled before serving. Can add additional chiles of your choice for extra spice. CAULIFLOWER WITH PARMESAN AND BACON Submitted By: Vike4U Serves 8. Ingredients: 1 small head iceberg lettuce, torn (8 cups) 1/2 head cauliflower, coarsely chopped (3 cups) 1 purple onion, chopped 1 cup mayonnaise 1 tbs sugar 1/2 tsp. dried thyme, crushed 1/2 cup grated Parmesan cheese 1/2 lb bacon, cooked and crumbled Layer first three ingredients in a large bowl. Combine mayonnaise, sugar, and thyme, stirring well; spoon mayonnaise mixture over vegetables and sprinkle evenly with Parmesan. Cover and chill 3 to 4 hours. Sprinkle with crumbled bacon just before serving. Oven Roasted Potatoes Submitted By: Virgoette Serves 4-6 Ingredients: 6 medium potatoes 1/2 cup grated sharp or mild cheddar cheese 3 Tbs. bacon bits 3 Tbs. parmesan cheese 4 Tbs. butter or margarine 1/4 tsp. seasoned salt salt and pepper to taste 1 tsp. crumbled parsley Wash and clean and peel six medium size potatoes. Cut then in half, the long ways (2) pieces and then in half again in the long ways (4) pieces. Cut those (4) pieces to make them in to long bite size pieces. Then cut them cross ways about four times. They should have a cube effect. Six potatoes should fill about an 8x10 inch baking pan. Sprinkle them with the parmesan cheese. bacon bits and grated cheese. Add the salt and pepper and seasoned salt. Place the margarine or butter (4) places on the top of the potatoes evenly apart and sprinkle with the crumbled parsley. Place in the oven at 400* for 45 mins. or until done, test with a fork if goes in smooth and comes out clean. LIGHT GARLIC BROCCOLI Submitted by: Vike4u Ingredients: 1 clove garlic, minced 3/4 tsp. olive oil 2 cups fresh broccoli flowerettes 2 tbs. sliced green onions 1/4 cup no-salt-added chicken broth 1/8 tsp. salt 1/8 tsp. coarsely ground black pepper 1 tbs. grated Parmesan cheese Cook garlic in oil in large nonstick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next 4 ingredients; cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese. Serves 2. SALMON-PASTA SALAD Submitted By:Vike4U Ingredients: 1 can (7 3/4oz) salmon, undrained 2 tbs. olive oil 2 tbs. white wine vinegar 1 tsp. Dijon mustard 1/2 tsp. sugar 1/4 tsp. salt Dash of ground black pepper 2 cups cooked shell macaroni 1 Red Delicious apple, unpeeled and diced 1/2 cup chopped walnuts 2 tbs. chopped green onions 2 tbs. chopped fresh parsley Lettuce Drain salmon reserving 2 tbs. salmon liquid; flake with a fork. Set salmon aside. Combine reserved salmon liquid with olive oil, vinegar, mustard,sugar, salt, and pepper in a small bowl; blend well. Pour over pasta. Cover and refrigerate at least one hour. Add reserved salmon, apple, green onions and parsley. Stir well. Serve in lettuce lined bowl. Serves 4. Oriental Style Pasta Submitted By: Vike4U Ingredients: 1/2 cup miracle whip 2 tbs. soy sauce 4 ounces linguine 1 can (8oz) pineapple tidbits 2/3 cup baked ham cut into strips 1 red or green pepper cut into strips (or half of each) for added color Mix dressing and soy sauce in a large bowl. Add remaining ingredients; toss to coat serve with chopped green onions and sesame seeds. Serves 4 Cornmeal Dumplings Ingredients: 1/2 cup all purpose flour 1/2 cup shredded cheddar cheese 1/3 cup cornmeal 1 tsp. baking powder 1 egg, well beaten 2 tbs. milk 2 tbs. cooking oil pepper to taste In a medium size mixing bowl mix together: flour, cheddar cheese, cornmeal, baking powder and the pepper. In a separate bowl mix together the egg, milk, and oil, beat well. Combine the two mixtures, stir with a fork just until combined. Drop dumplings by large spoonfuls on top of your favorite stew, cover and cook. Can be used with your choice of stew recipes for that added touch. Stuffed Green Peppers Submitted by: Virgoette Serves:6 Ingredients: 6 medium green peppers salt & pepper 1 lb ground beef 1/3 cup diced onion 2 cups stewed tomatoes 1 tbs. fat 3/4 cup cooked rice 2 tbs. Worcestershire sauce 1 cup shredded sharp cheese Wash peppers. Cut off the tops and removed the seeds and insides. Precook in boiling water for 5 Minn. (add a dash of salt to the boiling water)Drain and lightly sprinkle the inside with salt. Brown the meat and onion on medium heat in a skillet with the fat. Add in the tomatoes, rice, Worcestershire sauce, and salt and pepper to taste. Cover the skillet and let simmer for 5 minutes. Place peppers in a baking dish, stand them up. Garnish with the cheese. Bake uncovered at 350* for 25 mins. and serve. CALICO RICE Submitted by: Vike4U Ingredients: 2 1/2 cups water 3 chicken-flavored bouillon cubes 1 cup uncooked regular rice 1 can (4oz) sliced mushrooms, drained 1/2 cup chopped green bell pepper 2 tbs. butter or margarine 2 tbs. chopped pimiento, drained 1/8 tsp. ground black pepper Combine water and bouillon cubes in a medium saucepan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed. Remove from heat; stir in remaining ingredients. Spoon into a lightly greased 1 1/2-quart casserole; cover and bake at 300° F. for 20 minutes or until heated through. Serves 6. WOLF CREEK MACARONI & CHEESE Submitted by: Vike4U Ingredients: 1 tbs. butter or margarine 1 medium onion, chopped 1/4 cup all-purpose flour 1 cup milk 1 cup chicken broth 3/4 lb shredded sharp Cheddar cheese 1 tbs. Dijon mustard 3 large carrots, thinly sliced 4 cups broccoli flowerets 2 cups cauliflowerets 1 1/2 cups dry elbow macaroni Paprika Salt and ground black pepper Melt butter in 2- to 3-quart saucepan over medium-high heat; add onion and stir often until limp, about 5 minutes. Stir in flour; remove from heat and smoothly blend in milk and broth. Return to high heat and stir until boiling. Add cheese and mustard, reduce heat to low, and stir until cheese is melted. Keep the sauce warm. Meanwhile, bring 3 quarts water to a boil in a 6- to 8-quart pan over high heat; add carrots, broccoli, cauliflower, and macaroni. Cook, uncovered, until vegetables are just tender when pierced and macaroni is just tender to bite, about 7 minutes. Drain well. Pour into a wide, shallow bowl and mix with warm cheese sauce. Dust with paprika. Add salt and pepper to taste. Serves 8. GREEN BEANS WITH BUTTERED PECANS Submitted by: Vike4U Ingredients: 1/2 LB green beans 2 cups water 1/4 tsp. salt 1 tbs. butter or margarine 2 tbs. chopped pecans 1/8 tsp. ground black pepper Wash beans; trim ends and remove strings. Bring water and salt to a boil in a medium saucepan. Add green beans; cook, uncovered, 10 to 15 minutes or until just crisp-tender. Drain and set aside. Melt butter in a nonstick skillet; add chopped pecans and cook until golden, stirring often. Add beans; toss gently and cook until thoroughly heated. Sprinkle with pepper. Serves 2. VEGETABLE STIR-FRY PASTA Submitted by: Vike4U Ingredients: 8 oz angel hair pasta, uncooked 3/4 cup vegetable broth, divided 1/3 cup reduced-sodium soy sauce 3 TBS. dry white wine 1 TBS. cornstarch 2 tsp. minced fresh ginger 1 tsp. garlic powder 2 carrots 2 stalks celery 1 onion 1 red bell pepper 4 small yellow squash 8 mushrooms 3 green onions 1 tsp. olive oil 2 cups broccoli flowerets Cook pasta according to package directions, omitting salt and fat; drain and keep warm. Combine 1/2 cup broth and next 5 ingredients, stirring well; set aside. Cut carrots, celery, onion, and bell pepper into thin slices; cut squash in half lengthwise, and cut into thin slices. Slice mushrooms and green onions. Pour oil around the top of a wok or large nonstick skillet, coating sides; place over medium-high heat. Add carrot, celery, onion, and bell pepper; stir-fry 5 minutes. Stir in remaining 1/4 cup broth, squash, mushrooms, green onions, and broccoli; stir-fry additional 5 minutes or until tender. Stir in broth mixture; boil 1 minute. Serve over pasta. Serves 4. MARINATED CUCUMBER SALAD Ingredients: 2 medium cucumbers, thinly sliced 1 medium onion, cut into rings 2 cups thinly sliced carrots 1/2 cup sliced celery 1 cup vinegar 1/4 cup vegetable oil 3/4 cup sugar 1 tsp. celery seeds 1 tsp. salt 1/4 tsp. ground black pepper Lettuce leaves Combine first 4 ingredients in a shallow dish; set aside. Combine next 6 ingredients, mixing well; pour over vegetables, tossing lightly. Cover and chill 8 to 10 hours. Drain and serve in a lettuce lined bowl. Serves 6. PEAS AND ONIONS AU GRATIN Ingredients: 16 oz frozen peas and pearl onions 2 tbs. water 2 oz cream cheese, softened 2 tbs. milk 1/4 tsp. ground black pepper 1 clove garlic, minced 1/2 cup herb seasoned croutons In a microwave safe 1-quart casserole, micro-cook frozen peas and pearl onions and water, covered, on high power for 3 to 5 minutes or just until vegetables are tender. Drain off the water. Stir in the softened cream cheese, milk, pepper, and garlic. Cook, covered, on high, for 2 to 4 minutes or until heated through, stirring twice. Sprinkle the herb seasoned croutons atop the vegetable mixture. Serves 4. |
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