Side Dishes [therecipebox 4.1]

Side Dishes - Side Dishes (3631 views)

From:	Margie (ILovePhotos)	11/26/22 5:30 PM
To:	All	(1 of 1121)

4.1

Parmesan Corn Chowder

2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
1 cup (4 oz.) Kraft Grated Parmesan Cheese
2 cups (1 lb. can) cream-style corn

Add water to potatoes, carrots, celery, onion,
salt and pepper. Cover & simmer 10 minutes.
Do not drain. Make white sauce with
margarine, flour and milk. Add cheese; stir

...[Message truncated]

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From:	Margie (ILovePhotos)	11/27/22 1:40 PM
To:	All	(2 of 1121)

4.2 in reply to 4.1

Batter-Fried Apple Rings

1 Cup Bisquick
1 Egg
½ Cup Milk
2 Medium Apples, peeled and cored

Beat baking mix, egg, and milk until smooth. Grease
griddle. Cut apples cross wise into 1/8- inch slices.
Dip slices into batter. Cook on hot griddle until
golden brown, turning once. Serve hot and, if you
wish, with syrup, jelly or confectioners' sugar.

Makes: About 2 dozen rings.

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From:	Margie (ILovePhotos)	11/29/22 10:14 PM
To:	All	(3 of 1121)

4.3 in reply to 4.1

Chicken Dip

16 oz. cream cheese

1 cup ranch dressing (already prepared, not dry mix)

1 can rotel tomatoes + about 1/3 can of water

1-1/2 cups grated cheddar cheese

2 small cans of chunked chicken

Put in crock pot and heat. Stir frequently until smooth. Dip with large corn chips. Can use 1/3 fat or fat free cream cheese. One can chicken is enough for dipping; if you want to make it more of a meal use the 2 cans. Keep it warm for dipping; keep refrigerated for using as sandwich filling.

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From:	Margie (ILovePhotos)	11/30/22 10:17 AM
To:	All	(4 of 1121)

4.4 in reply to 4.1

Cucumber and Red Onion Salad

Ingredients:
3 large cucumbers
1 red onion
1/3 cup dill
1 cup sour cream
1/3 cup white vinegar
salt and pepper to taste

Directions:
Peel and quarter the cucumbers and then cut them into half-inch cubes.

Place the cucumber cubes in a large serving bowl and set aside.

Julienne the red onion and toss the slices with the cucumbers. The recipe calls for 1 red onion, but the onion I used was pretty large so I only used half.

Finely chop the dill and add it in with the cucumbers and onions.

In a separate bowl whisk together the sour cream and vinegar and pour it over vegetables just prior to serving.

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From:	Margie (ILovePhotos)	11/30/22 10:53 AM
To:	All	(5 of 1121)

4.5 in reply to 4.4

Black-Eyed Pea Cornbread

1 pound pork sausage
1 onion, chopped
1 cup white cornmeal
1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, slightly beaten
1 cup buttermilk
1/2 cup vegatable oil
1 4-ounce can chopped green chilies, drained
3/4 cup cream-style corn
2 cups (8 ounces) grated cheddar cheese
1 15-ounce can black-eyed peas, drained

Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan. Cook sausage and onion in a large skillet until sausage is browned. Drain and set aside. Combine cornmeal, flour, salt and soda in a large bowl. In another bowl, beat eggs, buttermilk and oil together.

Combine with dry ingredients using a few quick strokes - batter does not need to be blended until smooth. Add sausage and onion, chilies, corn, cheese and black-eyed peas. Pour into prepared pan and bake at 350 degrees for 50-55 minutes, or until knife inserted in center comes out clean. SERVES 8-12.

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From:	Margie (ILovePhotos)	11/30/22 2:01 PM
To:	All	(6 of 1121)

4.6 in reply to 4.1

Beer Pickles

need:
2qt. water
1 qt. white vinegar
3/4 cup course salt
12 oz beer

Boil and pour over the pickles you have put into the jars beforehand.

add a pinch alum, garlic, and dill. Put jars in hot water bath for 10 min

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From:	Margie (ILovePhotos)	11/30/22 2:02 PM
To:	All	(7 of 1121)

4.7 in reply to 4.1

24 hr pickles

Don't peel, slice thin.

7 cups sliced cucumber
1 cup onion diced
2 cup sugar
1 cup vinegar
3 tablespoon salt
1-2 teaspoon celery seed

Stir well to dissolve sugar. makes about 2 qts.

If you are taking to a community get-together prepare 3 - 4 days ahead of time. Keep in fridge.

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From:	Margie (ILovePhotos)	11/30/22 2:03 PM
To:	All	(8 of 1121)

4.8 in reply to 4.1

Kosher Dill Pickles

Boil 5 minutes 1/4 cup salt, 1/4 cup brown sugar, 1 cup vinegar, and 4 cup water. Place in the to and bottom of the jars toe garlic, sm onion, and dill.

Pack picles in jars. add the boiled things. Put in canner. when water lookes like it is going to boil take it off. Leave jars incanner until water cools somewhat around 15 minutes. Remove from canner. makes around 3 1/2 quarts

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From:	Margie (ILovePhotos)	11/30/22 2:05 PM
To:	All	(9 of 1121)

4.9 in reply to 4.1

Spear Pickles

1 qt water
1 qt vinegar
3 c sugar
1/2 scant salt
boil all together.

Slice pickles into spears. Put onion, garlic, dill, and grape leaf on bottom of gallon jar. pour boiled liquids in jar(s)

Set in hot water. After this cools off, refrigerate. Ready to eat the next day. may be canned in qt sized jars

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From:	Margie (ILovePhotos)	11/30/22 2:23 PM
To:	All	(10 of 1121)

4.10 in reply to 4.9

Spear Pickles

1 qt water
1 qt vinegar
3 c sugar
1/2 scant salt
boil all together.

Slice pickles into spears. Put onion, garlic, dill, and grape leaf on bottom of gallon jar. pour boiled liquids in jar(s)

Set in hot water. After this cools off, refrigerate. Ready to eat the next day. may be canned in qt sized jars

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