Sides & Salads

2 Loaves of white bread (day old)

1 C Butter ( ½ #)

4 tsp Salt

1 tsp Black Pepper

½ tsp Thyme

2 Tbs Dried grated Onion

With electric knife cube loaves of bread.

Melt butter in larger pot, add in seasonings, add bread and stir until well blended & are starting to brown. Add hot water until bread is moisten slightly.

Either place inside fowl before cooking or bake (covered) @ 350 degrees for 20 minutes.

4 C Fresh cranberries

½ C Granulated sugar

¼ C Water

½ C Fresh orange juice

1 C Chopped walnuts (optional)

Rinse cranberries and discard any that are soft or bruised. In a large sauce pan combine all ingredients except walnuts. Bring to a boil over medium-high heat stirring often. Reduce to a gentle boil and cook uncovered until the cranberries “pop” (about 10 minutes) stirring often. Add walnuts and chill.

3 1/2 pounds russet potatoes

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

2 tablespoons kosher salt

6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

2 loaves oven-dried white bread (recommended: Pepperidge Farm)

2 C Cooked white rice

1 Sleeve crushed saltines

1 lb Breakfast sausage

2 C Chopped celery

1 Large onion, chopped

7 C Chicken stock

Salt and freshly ground black pepper

1 tsp Dried sage leaves

1 Tbs Poultry seasoning

3 Eggs, beaten

1/4 Stick butter, melted

Preheat oven to 350 degrees F.

Crumble oven-dried bread into a large bowl. Add rice and saltines.

Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.

Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

1‌ ‌lb‌Macaroni‌ ‌(cooked)‌ ‌

1‌Stick‌ ‌of‌ ‌butter‌ ‌

2‌Eggs‌ ‌(beaten)‌ ‌

1‌ ‌C‌Half‌ ‌/‌ ‌Half‌ ‌(8‌ ‌oz)‌ ‌

1‌ ‌C‌Velveeta‌ ‌(cubed)‌ ‌

1‌ ‌C‌Sharp‌ ‌Cheddar‌ ‌(cubed)‌ ‌

1‌ ‌C‌Colby‌ ‌Jack‌ ‌(cubed)‌ ‌

½‌ ‌C‌ ‌Shredded‌ ‌Cheddar‌ ‌Cheese‌ ‌for‌ ‌the‌ ‌Top‌ ‌

‌

Combine‌ ‌all‌ ‌ingredients‌ ‌in‌ ‌a‌ ‌large‌ ‌oven‌ ‌ready‌ ‌baking‌ ‌dish.‌ ‌Salt‌ ‌&‌ ‌Pepper‌ ‌to‌ ‌taste.‌ ‌

Bake‌ ‌@‌ ‌350‌ ‌degrees‌ ‌for‌ ‌35‌ ‌to‌ ‌40‌ ‌minutes‌ ‌(stirring‌ ‌in‌ ‌@‌ ‌20‌ ‌minutes).‌ ‌

Switch‌ ‌the‌ ‌oven‌ ‌to‌ ‌broil.‌ ‌

Add‌ ‌shredded‌ ‌cheddar‌ ‌cheese‌ ‌and‌ ‌bake‌ ‌till‌ ‌melted‌ ‌on‌ ‌top.‌ ‌

1 head of iceberg lettuce chopped

1 lb ground beef browned and drained

2 c. sharp cheddar cheese

2 tomatoes chopped

1 small onion chopped

½ c. black and/or green olives chopped

1 bag Doritos

1 c. sour cream

1 c. Catalina dressing

Mix all veggies and meat together in a bowl. Mix sour cream and dressing together and spread over salad and toss. Sprinkle crush Doritos on top.

Family Tie: Angela’s Aunt Diane found this recipe and used to make it every summer for family picnics.

4 C Mashed Cooked Sweet Potatoes

1 Stick Butter

2 Eggs

1 C Sugar

1 tsp Vanilla

Mix all ingredients together – add milk if needed.

Top with:

1 C Brown Sugar (packed)

1/3 C Flour

1/3 C Butter

½ C Pecans

Cream all ingredients together and top

Bake @ 350 degrees till heated.

Bamboo skewers

1 pound asparagus

2 tablespoons dark sesame oil

1 tablespoon soy sauce

1 clove garlic, minced

2 tablespoons sesame seeds

Salt and black pepper

In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.

Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together using 2 bamboo skewers, forming a raft shape.

In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.

When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered

1 Package Pistachio Pudding Mix

½ C Chopped Walnuts

1 C Small Marshmallows

1 Cool Whip (9oz)

1 Can Crushed Pineapple

Prepare pudding mix as directed.

Combined all ingredients except pudding together.

Once everything is combined gently fold in pudding mix. Place in fridge and cool.

Store unused in fridge.

2 Tbs Unsweetened Apple Sauce

2 Tbs Apple Cider Vinegar

1 Tbs Oil

¼ C Sugar

1 C Dried Apples

¼ C Sweet Onion (chopped)

¼ C Raisins

2 C Fresh Spinach

2 C Romaine Lettuce

Toss all ingredients together and place in refrigerator until ready to serve.

Family Tie: This is a great recipe from our good friend Cheryl Brown.

1 pint strawberries, hulled and halved

4 bananas, halved lengthwise

1 cup fresh blueberries

1/4 cup sugar

1/4 cup chopped fresh mint leaves

1 lemon, juiced

3 tablespoons simple syrup, recipe follows

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.

Simple syrup:

1/4 cup water

1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.