10-12 Potatoes
Garlic powder
Salt
Olive oil
Onion powder
1/2 bar cream cheese
1 can cream of chicken soup
1 pkg country style sausage flavored gravy
1 pkg Idahoan Instant mashed potatoes (Loaded Baked Potato)
milk butter
1. Boil water. Sprinkle Onion powder and garlic powder to taste in water. Salt the water and put a dash of olive oil.
2. Cut up potatoes and boil until soft.
3. In separate sauce pan make the gravy as directed on the package.
4. In large bowl, mix cream cheese, butter, cream of chicken, and gravy together.
5. Add milk as needed to add moisture to the gravy.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Sunday
Garden Cheese Spread
Mix together 4 oz softened cream cheese, 3 Tbs chopped green onions, 1/4 tsp salt and 1/2 tsp Worcestershire sauce. Serve on bagels.
*Cooking for Two
Roasted Veggies
Ingredients:
Fresh in-season vegetables
Olive Oil
Salt & Pepper
Directions:
Oven at 450. Cut up in-season veggies (like squash, carrots, onions, beets, anything really) and place on oiled cookie sheet. Spray or rub olive oil on veggies to coat. Season with salt and pepper. A great alternative is to play with your spice rack with different spices with what you're in the mood for. Some combos: salt, basil, and rosemary. Cook for about 20 minutes or until all veggies are tender.
*A Jadwin family favorite. If you're not a fan of all summer vegetables, this is a great way to eat them.
Fresh in-season vegetables
Olive Oil
Salt & Pepper
Directions:
Oven at 450. Cut up in-season veggies (like squash, carrots, onions, beets, anything really) and place on oiled cookie sheet. Spray or rub olive oil on veggies to coat. Season with salt and pepper. A great alternative is to play with your spice rack with different spices with what you're in the mood for. Some combos: salt, basil, and rosemary. Cook for about 20 minutes or until all veggies are tender.
*A Jadwin family favorite. If you're not a fan of all summer vegetables, this is a great way to eat them.
Parmesan Roasted Potatoes
Ingredients:
6-8 small red potatoes
Parmesan Cheese
Tony's Creole Seasoning
Olive Oil
Directions:
Wash and dice red potatoes into bite size cubes. Place into 9x11 baking dish. Coat the potatoes in olive oil (about 2-3 Tb worth). Sprinkle with Tony's Creole Seasoning and load on the Parmesan. Bake in oven at 350 for 35-45 minutes or until potatoes are done.
*Another Jadwin Family favorite. This specific recipe came from my dad Arnold. It's super easy and a tasty alternative way to eat roasted potatoes.
6-8 small red potatoes
Parmesan Cheese
Tony's Creole Seasoning
Olive Oil
Directions:
Wash and dice red potatoes into bite size cubes. Place into 9x11 baking dish. Coat the potatoes in olive oil (about 2-3 Tb worth). Sprinkle with Tony's Creole Seasoning and load on the Parmesan. Bake in oven at 350 for 35-45 minutes or until potatoes are done.
*Another Jadwin Family favorite. This specific recipe came from my dad Arnold. It's super easy and a tasty alternative way to eat roasted potatoes.
Bacon Crackers
Ingredients
1 Box Club rectangular crackers
1 lbs sliced bacon, cut into 1/2's or 1/3's
brown sugar
Directions:
Preheat oven to 250. Wrap one cracker with one strip of bacon. Line a cookie sheet with bacon wrapped crackers. Sprinkled desired amount of brown sugar. Bake 1 hour or until browned and crisp.
*They don't look the best, but once you have one- you can't stop.
1 Box Club rectangular crackers
1 lbs sliced bacon, cut into 1/2's or 1/3's
brown sugar
Directions:
Preheat oven to 250. Wrap one cracker with one strip of bacon. Line a cookie sheet with bacon wrapped crackers. Sprinkled desired amount of brown sugar. Bake 1 hour or until browned and crisp.
*They don't look the best, but once you have one- you can't stop.
The Magical Fruit (Refried Beans)
Ingredients:
1 pound Beans
1/2 onion
1Tbs oil
1 chicken bouillon cube
1/2 cup of mozzarella cheese
tortillas
sharp chedder cheese
follow direction on back of caldo de tomate or Tomato Bouillon in Spanish section for Spanish rice
sour cream
lettuce
Directions:
Crock pot 1 pound of beans with 7 cups of water (nothing else)After crock potting, saute some unions (about 1/4 to a 1/2 an onion) in a large pan with about a tablespoon of oil. At the same time, prepare some chicken stock by heating up about 1/2 a cup of the bean juice with the chicken bouillon cube. Add chicken stock/bean juice to onions in pan along with beans. Then mash beans with a potato masher or similar device. If after mashing it seems too runny, just let some water evaporate, while making sure to mix often (so it doesn't burn to the bottom). After it is the desired consistency, add about 1/2 cup of mozzarella cheese and melt/mix thoroughly into beans. I normally have the burner on med or medium high during this whole process.
We normally make burritos with the beans, but we buy uncooked tortillas and cook them on a skillet. We put sharp chedder cheese, 'spanish rice' (not really though, it is just rice made with caldo de tomate [basically tomato bouillon found in mexican food section]), sour cream, and of course, the beans. It is fantastic! Just like the real thing.
*email from Joe Davis see Fashionably Foodie for more authentic Mexican food
Dilly Beans
Ingredients:
2 lbs trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper
2 1/2 C vinegar
2 1/2 C water
1/4 C canning salt
Directions:
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic (completely pealed) and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yield: about 4 pints.
In depth directions:
Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars (wide-mouth are best) in and fill it with water. Bring to boil to sterilize while you prepare the rest of your ingredients.
Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half.
Combine vinegar, water and salt ina medium saucepan and bring to a boil. While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 to 1/2 tsp. cayenne pepper, 1 clove of garlic, and 1 dill head.
Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace. Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.
Process for 5 minutes in a boiling water bath (remember that you don't start timing until that pot has come to a rolling boil).
These beans want to hang out for at least two weeks before eating to thoroughly develop their flavor.
* I grew up on these dilly beans. The best is when we fight over who gets to eat the garlic clove!
**Ball Blue Book
2 lbs trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper
2 1/2 C vinegar
2 1/2 C water
1/4 C canning salt
Directions:
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic (completely pealed) and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yield: about 4 pints.
In depth directions:
Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars (wide-mouth are best) in and fill it with water. Bring to boil to sterilize while you prepare the rest of your ingredients.
Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half.
Combine vinegar, water and salt ina medium saucepan and bring to a boil. While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 to 1/2 tsp. cayenne pepper, 1 clove of garlic, and 1 dill head.
Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace. Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.
Process for 5 minutes in a boiling water bath (remember that you don't start timing until that pot has come to a rolling boil).
These beans want to hang out for at least two weeks before eating to thoroughly develop their flavor.
* I grew up on these dilly beans. The best is when we fight over who gets to eat the garlic clove!
**Ball Blue Book
Saturday
10 Minute Tomatoe Soup
Ingredients
1 can diced tomatoes
1 can tomato sauce
Onion, as desired
Garlic, as desired
Basil
Oregano
1/2 C milk
Parmesan Cheese
Directions
Saute onion, garlic, and basil in the pot you will make the soup in (with a little olive oil). Blend the tomato sauce and diced tomatoes in blender. Pour tomatoes into pot over the stove. Let boil, add milk and stir immediately. Turn temperature down and add as much Parmesan as you desire.
1 can diced tomatoes
1 can tomato sauce
Onion, as desired
Garlic, as desired
Basil
Oregano
1/2 C milk
Parmesan Cheese
Directions
Saute onion, garlic, and basil in the pot you will make the soup in (with a little olive oil). Blend the tomato sauce and diced tomatoes in blender. Pour tomatoes into pot over the stove. Let boil, add milk and stir immediately. Turn temperature down and add as much Parmesan as you desire.
Berry Syrup
1 C water
1 C corn syrup
1 C sugar
1 C berry of your choice
Simmer and smash your berries so that you get lots of juice out of them. Smoosh them as much or as little as you want for you texture you desire.
*The longer you let it simmer, the thicker it gets. Delish.
1 C corn syrup
1 C sugar
1 C berry of your choice
Simmer and smash your berries so that you get lots of juice out of them. Smoosh them as much or as little as you want for you texture you desire.
*The longer you let it simmer, the thicker it gets. Delish.
Yams with Marshmallows
Ingredients
1 (29 ounce) can sweet potatoes/ candied yams
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
Cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C).
Drain and then place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar and a little cinnamon. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
Double for normal casserole dish.
Salsa
5 plum or roma tomatos beated and chopped
10 green onions (maybe less, Shirley doesn’t do it)
2 jalepeno pepers beated and chopped (when you want it spicy)
1/4 cup chopped cilantro
2 tbs lime juice
2 tbs hot pepper sauce Tabasco (Shirley no)
1 tspn black pepper
1 tspn garlic powder
1 tspn salt
Blend in blender until consistancy desired. Transfer to bowl to add seasonings.
Frog Eye Salad
Ingredients:
1 c. white sugar
2 T. all purpose flour
1/2 t. salt
1 3/4 c. unsweetened pineapple juice(use the juice drained from the crushed pineapple and pineapple tidbits)
2 eggs, very well beaten
1 T. lemon juice< 1 box of Acini de Pepe pasta(these look like little balls—when cooked they almost look like tapioca) 3(11 ounce) cans mandarin oranges, well-drained
2(20-ounce) cans pineapple tidbits, juice reserved
1 c. white sugar
2 T. all purpose flour
1/2 t. salt
1 3/4 c. unsweetened pineapple juice(use the juice drained from the crushed pineapple and pineapple tidbits)
2 eggs, very well beaten
1 T. lemon juice< 1 box of Acini de Pepe pasta(these look like little balls—when cooked they almost look like tapioca) 3(11 ounce) cans mandarin oranges, well-drained
2(20-ounce) cans pineapple tidbits, juice reserved
1(20 ounce) can crushed pineapple, well-drained
1 (8 ounce) container frozen whipped topping, thawed
1 c. miniature marshmallows (I usually add more)
Directions:
Drain the pineapples well. This takes quite a while. Reserve the pineapple juice for the sauce. Also drain mandarin oranges well. Mandarin orange juice may be discarded. Refrigerate drained fruit over night. Before adding fruit to frog eye salad, drain again. (If the fruit is not well drained, the salad is too soupy.)
Drain the pineapples well. This takes quite a while. Reserve the pineapple juice for the sauce. Also drain mandarin oranges well. Mandarin orange juice may be discarded. Refrigerate drained fruit over night. Before adding fruit to frog eye salad, drain again. (If the fruit is not well drained, the salad is too soupy.)
In a saucepan, combine sugar, flour, salt, pineapple juice and well-beaten eggs. Stir constantly as you cook over medium heat until mixture thickens. Remove from heat; add lemon juice and cool to room temperature.
Boil 3 quarts of water to which 2-t. of salt and 1 T. of vegetable oil have been added. Add one (16-ounce) package of acini de pepe pasta. Bring to boil and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta and cooked egg mixture. Cover with airtight container and refrigerate overnight. Before serving combine with cool whip, fruit and miniature marshmallows. Yummy!!
*I first tasted this delicious salad at a Rasmuson family reunion. The salad was made by Aunt Metta’s youngest daughter(and my favorite cousin) Janet. I’ve adapted the recipe to our tastes over the years. I always double this recipe for Thanksgiving! Doubled, the recipe is supposed to serve 50. Our family loves this so much that…..I don’t think so.
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