The Kitchen -  Side Dishes (392 views) Notify me whenever anyone posts in this discussion.Subscribe
 
From: Margie (ILovePhotos) Posted by hostOct-17 6:13 PM 
To: All  (1 of 96) 
 1396.1 

Sweet Jalapenos or Sweet Hot Pickles

 

You also need a big gallon glass jar for either recipe.,
This same recipe is used for both of these. It is prepared the same way for both.

Mixture

In a piece of cheese cloth put the spices and tie into a little bundle. Add the spices to the liquids and bring to a simmer.

 

2 tsp. pickling spice
3 Cups sugar
3/4 Cup water
3/4 Cup 
vinegar

Simmer for 30 minutes.

 

Sweet Hot Pickles

 

48 Oz jar dill pickles sliced
20 or 30 serrento peppers...washed, de-stemed and sliced

Rinse all the brine from the pickles and if they aren't sliced... slice them.
Put 1/3 of the pickles in the glass jar, add 1/3 of the peppers, continue until all the pickles and peppers are in the jar.
Place the jar in the sink (just a precaution), add a big metal spoon to the jar and pour the mixture over the pickles.
Keep in the refrigerator and stir every day or so. Ready to eat in 10 days.


Sweet Jalapenos

Use a big can of sliced Jalapenos. (Then kind sold at Sam's Club or Costco). Drain and rinse the peppers so all the vinegar brine that they are packed in is washed away. Place the peppers in the big glass jar.
Add the mixture to the peppers. (Don't forget the sink and the spoon.) That is all.... Place the jar in the 
refrigerator and stir every couple of days.
  They are ready in 10 days but the longer you have them the better 
they taste. So be sure to make another batch before the first one is gone.
  We eat these with everything.

 

 

 

 
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From: Margie (ILovePhotos) Posted by hostOct-17 6:36 PM 
To: All  (2 of 96) 
 1396.2 in reply to 1396.1 

Have you ever tried a Sunchoke?
They're also known as Jerusalem Artichokes.
They look like bunches of arthritic looking knobs.
You'll find them during the fall season.

For a simple fall side-dish, pair thin-cut slices
of it with apples & pancetta (sometimes
called Italian bacon).  Add some butter/margarine,
cinnamon, salt & pepper with a bit of cream.
Sounds delicious, doesn't it?

TIPS ...

  • Do sunchokes need to be peeled? No, and a good thing
    since all the knobs would make that difficult indeed!
  • Do sunchokes need to be washed? Yes, carefully.
    Between the knobs are pockets of collected earth.
    Just break off the knobs to wash.
  • Must sunchokes be cooked? No, you can eat them raw,
    either grated or in chunks like a carrot.
     

    Hands-on time: 10 minutes
    Time to table: 25 - 30 minutes
    Serves 4


    2 thin slices pancetta, diced small
    1 T. butter
    1/2 lb. sunchokes, trimmed & carefully washed,
    sliced very thin
    1 - 2 apples, peeled, quartered & sliced thin
    Dash cinnamon
    1 T. cream
    Salt & pepper to taste

    Cook the pancetta until slightly crispy in a skillet,
    then set aside. Melt the butter in the same skillet.
    Add the sunchokes & let cook slowly til quite
    soft (my estimate is about 15 min.), stirring
    often. Add the apple & cook til softened. Stir
    in cinnamon, cream & cooked pancetta, stir
    briefly until cream thickens slightly.

  •  

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 6:38 PM 
To: All  (3 of 96) 
 1396.3 in reply to 1396.2 

  CORNBREAD SALAD

6 cups crumbled cooked cornbread (from scratch)

1 cup frozen peas, rinse in cold water  and drain well

1 (11 oz) can Mexicorn, (drained well)

1 cup bell pepper, chopped

1/2 cup white onion, chopped

                                                    DRESSING

1/3 cup real mayonnaise

1/3 cup bottled ranch dressing

Chopped tomatoes for topping when served

 

In a large bowl mix together, cornbread, peas, corn, bell pepper and white onion.  In another bowl mix together mayonnaise and ranch dressing;  pour over cornbread mixture and gently toss to mix well.  To serve top with chopped tomatoes.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 6:39 PM 
To: All  (4 of 96) 
 1396.4 in reply to 1396.3 

Chief Justice Williams' Harvest Potatoes

Patata Raccolta

Rhode Island Chief Justice Frank William
shares one of his favorite recipes with us.

This simple dish takes only minutes to prepare,
& its hearty ingredients will soothe your soul
on a cold winter's night. 

3-4 nice size russet or other good baking potatoes
1 1/2 T unsalted butter
2 cups half & half
1 cup heavy cream
1 cube chicken bouillon
1 tsp garlic powder
1 tsp onion powder
1/4 teaspoon dried sage
1 3/4 cups parmesan cheese, grated
salt to taste
ground pepper to taste
1 3/4 tsps mixed herbs
(rosemary, thyme, lavender, parsley)

Preheat oven to 375 degrees. Grease a
9 x 12 x 2" baking dish with 1/2 T butter.

In a large pot heat the half & half, heavy cream,
bouillon cube, garlic powder, onion powder & sage.
Simmer until the bouillon cube is completely dissolved.

Cut the potatoes into paper-thin slices. Layer
one third of the slices, overlapping one another
in the prepared pan.

Sprinkle with half the Parmesan cheese,
salt & pepper. Repeat with another third of
the potatoes and the remaining cheese,
salt & pepper. Then finish with a layer of potatoes.

Pour the remaining cream mixture over the
potatoes until it just reaches the top.

Dot with the remaining butter. Bake for
one hour & 30 minutes or until the potatoes
can be easily pierced with a fork.

Remove from the oven and sprinkle with
the chopped herbs. Serve immediately.

Serves 6

Doesn't this sound delicious?    Mmmmm.....

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 7:08 PM 
To: All  (5 of 96) 
 1396.5 in reply to 1396.4 

Cheddary Potato Salad

12 cups diced cooked potatoes
2 cups sliced celery
8 hard-cooked eggs, chopped
4 cups (1 lb.) shredded sharp cheddar cheese
3/4 cup sliced green onion
2 cups salad dressing
1 T. prepared mustard
1 T. salt
1/4  tsp. pepper

Combine potatoes, celery, eggs, cheese
& onion; mix lightly.  Add combined salad
dressing, mustard & seasonings; mix lightly.
Chill.

Serves 18 - 24

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 7:10 PM 
To: All  (6 of 96) 
 1396.6 in reply to 1396.5 

"Philly" Waldorf  Salad

2 - 8 oz. pkg. Philadelphia cream cheese
1/2 cup orange juice
2 T. sugar
2 T. grated orange rind
12 cups diced unpeeled apples
4 cups chopped celery
1 cup coarsely chopped pecans

Combine softened cream cheese, oj,
sugar & orange rind, mixing until well
blended.  Combine apples, celery, & nuts.
Add dressing; toss lightly.  Chill.

Serves 24 (3/4 cup each).

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 7:36 PM 
To: All  (7 of 96) 
 1396.7 in reply to 1396.5 

Cheesey Potatoes

Spray bottom of 9 X 13" pan with Pam.
Layer shredded cheddar cheese on bottom.

Mix:
32 oz. shredded hash browns
1 cup (small container) sour cream
1 can of condensed mushroom soup
1 soup can filled with milk
1 small diced onion

Spread this mixture over the cheese in the pan.
Add another layer of cheddar cheese to the pan.
Melt 1 stick of butter; pour over the top of 
ingredients, (or melt & mix it with potato mixture
before spreading it over the first cheese later). 
Bake at 325° for 45 minutes.

Serves....Hmmm, not really sure.  Quite a few
people though.  A small crowd?  LOL

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 7:39 PM 
To: All  (8 of 96) 
 1396.8 in reply to 1396.5 

Tangy Tomato Relish

2 cups diced tomatoes
3/4 cups chopped onion
1 T. chopped parsley
1 T. finley chopped green chili pepper
1 T. lemon juice
Dash of garlic powder

Combine all ingredients; mix lightly.

Makes 2 cups.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 7:40 PM 
To: All  (9 of 96) 
 1396.9 in reply to 1396.5 

"Philly" Tartar Sauce

1 - 8 oz. package Philadelphia Cream Cheese
1/3 cup mayo
2 T. milk
2 tsp. sweet pickle relish
1 tsp. finely chopped onion
1/2 tsp. chopped capers

Combine softened cream cheese & remaining
ingredients; mix well. 

Makes 1 1/2 cups.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostOct-17 7:46 PM 
To: All  (10 of 96) 
 1396.10 in reply to 1396.5 

Cheese Risotto

1 cup chopped onion
3 T. margarine
1 cup uncooked rice
2 cups water
2 chicken bouillon cubes
1 - 3 oz. can sliced mushroom, undrained
1/2 tsp. salt
Dash of pepper
1 1/2 cups (6 oz.) shredded sharp cheddar cheese

Heat oven to 350°.  Cook onion in margarine
until tender.  Stir in rice; cook until lightly
browned.  Add remaining ingredients except
cheese.  Bring to a boil; simmer 5 minutes.
Layer rice mixture & 1 cup cheese in
1 1/2 quart casserole.  Bake, covered, at 350°,
1 hour.  Sprinkle with remaining cheese;
return to oven until cheese melts.

Serves 6 - 8.

 

 

  • Edited November 18, 2022 8:44 pm  by  Margie (ILovePhotos)
 

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