Side+Dishes

Side Dishes  *This dish calls for boiled potatoes that must be chilled through (overnight) prior to making the dish.
 * __ Potato Casserole __**

__ Ingredients __ :

8 Large Potatoes One Pint Sour Cream (Fat-free can be used or plain yogurt may be substituted) 2 Cups Shredded Cheddar Cheese (New York Extra Sharp is our preferred, but a Reduced Fat Cheddar may be used) 1 Stick of Butter, Melted 1/3 Cup Chopped Onion

Cook potatoes in skins. It is best to do this the day before and then refrigerate potatoes overnight. Peel potatoes and shred in processor, or grate them on a grater. Mix with remaining ingredients. Salt and pepper to taste. Spray a 13 x 9 baking dish with Pam cooking spray and spread potatoes evenly in dish. Sprinkle top with paprika. Bake in a 350 degree preheated oven for 45 minutes or until golden on top and bubbly.

Note: Cheese and onion need not be measured; a taste test works best.

__#|Recipe__ Received from Jody Williams, North Penn High School

**__Coleslaw__** ½ Coffee Cup Mayonnaise (approx. 1/2 Cup) 2 Tablespoons Sugar 2 Tablespoons __#|Apple Vinegar__ Approximately ½ Cup of Milk Small Head of Green Cabbage (can add some red cabbage for color.) 1 Carrot Scallions (if desired)

Grate cabbage and carrot. Place in medium bowl. Fill half a large coffee cup with mayonnaise. Add sugar, vinegar, and fill the rest of the coffee cup with milk. Mix well. Pour in bowl over grated/sliced mixture. If desired, add scallions to taste. Sprinkle paprika for color. Garnish with parsley.

Robert’s own creation.

Black Bean Salad

Ingredients

 * 2 cans black beans, drained, about 30 ounces
 * 1 (15-ounce) can corn, drained
 * 2 Roma tomatoes, diced
 * 1/4 cup diced red bell pepper
 * 1/4 cup diced red onion
 * 1/4 cup diced green onions
 * 1/4 cup diced pineapple
 * 1 tablespoon chopped cilantro leaves
 * 1 jalapeno, seeded and minced
 * 4 tablespoons sherry vinegar
 * Juice of 1/2 lime
 * 3 tablespoons honey
 * 1 tablespoons salt
 * 1 teaspoon black pepper
 * Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour. __ Simple Four-Bean Salad __ __ Ingredients __ :

1 Can Green Beans 1 Can Wax Beans 1 Can __#|Kidney__ Beans 1 Can French Cut Beans ½ Cup Chopped Green Pepper 1 Sweet Onion sliced thin and Separated into Rings

__ Seasonings __ :

¾ Cup Sugar 2/3 Cup Vinegar 1/3 Cup Oil 1 Teaspoon Salt 1 Teaspoon Pepper

In a large bowl combine all ingredients. Combine seasonings and pour over vegetables. Toss occasionally. Prepare approximately 24 hours ahead of desired serving time. Feta cheese can be added to individual servings for a delicious variation.

Christine’s Family Recipe


 * __ ScallopedPotatoes __**

__ Ingredients __ : 8 Large Potatoes 1 Pint Heavy Cream 1 Stick butter (melted) Chopped Garlic Salt & Pepper

Peel potatoes. Cut 1/8 thick. Rub garlic in deep dish stew pot. Then rub the pot with butter. Layer potatoes, then salt, pepper, and chopped garlic Pour heavy cream to just cover the potatoes. Bake covered at 375 degrees for 1 hour. Remove lid and bake for an additional ½ hour or until top browns. Let stand for 5 minutes.

Le Bec Fin Recipe

__** Broccoli Salad **__ __ Ingredients __ :

One 12-Ounce Mann’s Broccoli Slaw One Package Oriental Ramen Noodles crumbled Shred one small carrot for color ¾ Cup Salted Sunflower Seeds ¾ Cup Sliced __#|Almonds__ One Bunch Scallions __Dressing__: 2/3 Cup Oil 2/3 Cup Sugar 1/3 Cup __#|Cider Vinegar__ Ramon Noodle Spice Pack

Cut Scallions into ½-inch pieces and mix with all salad ingredients. Mix dressing ingredients and pour over the slaw. Delicious! A recipe given by Robert’s friend in Maryland. **__Pasta Salad__** __ Ingredients __ :

1 lb. Box Tri-color or Plain Rotelle (Or pasta type of your choice) Chopped or Grated Carrot Chopped celery Sliced Black or Green Olives Chopped Roasted Red Peppers Chopped Onion

__Seasonings__:

McCormick’s Season Salt (Season to Taste) McCormick’s Salad Supreme (Season to Taste) Red Cider Vinegar (Start with 3 Tablespoons, Season to Taste) Hidden Valley Ranch Dressing (½ to ¾ Cup – Adjust for preference)

Cook pasta al dente. Drain and put in a large bowl to allow for easy mixing. Add other ingredients and seasonings to taste. Stir well. Move to smaller bowl if needed. Add fresh Parsley for garnish. Chill and serve. Feta cheese can be added to individual servings for a delicious variation.

Christine’s own creation.

**__ Fried Rice __** Cook preferred type and amount of rice according to directions. Set aside.

Chop preferred amount of the following and sauté in a sauté pan: Green Pepper Yellow Onion Mushrooms

Add rice and “fry”.

(Other ingredients that may be added :) Sliced Black or Green Olives Chopped Roasted Red Peppers

Christine’s own creation.

**__Spanish Rice__** I __ ngredients __ :

½ Cup White Rice One Cup sliced onions 1 1/8 Teaspoon Salt 2 Whole cloves One Small Bay Leaf 2 Teaspoons Sugar 2 Tablespoons Butter 1, No. 2 Can of Tomatoes 3 Tablespoons Green Pepper (minced and seeded)

Cook washed rice until tender, then drain. Melt butter in skillet. Add onions; cook stirring often, until golden and tender. Add remaining ingredients, except the rice. Simmer uncovered, 15 minutes. Remove bay leaf. Add rice. Mix well, place into greased one-quart casserole dish. Bake at 375 degrees for 30 minutes.

Makes 4 servings. Four two people: Half each ingredient.

Christine’s family recipe

**__Spinach Casserole__** __ Ingredients __ :

2, 10-ounce Packages of Chopped Spinach, cooked. One Tablespoon Minced Onion One Cup Cream of Mushroom Soup Once Cup Sour Cream Half Package Pepperidge Farm Stuffing 8 Ounces Sharp Cheddar Cheese, Shredded 4 Teaspoons Melted Butter

Preheat oven to 350 degrees. Mix first four ingredients together well. Add stuffing and cheese to the mixture, reserving a handful of each for the topping. Pour mixture into lightly greased 8” x 8” casserole dish. Pour melted butter over the top. Bake for 30 to 45 minutes.

Christine’s family recipe

**__Off-Beat Carrots__** __ Ingredients __ :

6 Carrots, Sliced ½ Cup Mayonnaise 2 Tablespoons Horseradish 2 Tablespoons Grated Onion ½ Teaspoon Salt ¼ Teaspoon Pepper ½ Cup Fresh Bread Crumbs – lightly fried

Cook carrots until tender, drain. Put in baking dish. Combine other ingredients except bread crumbs and mix with carrots. Top with bread crumbs. Bake at 300 degrees for 15 minutes. Christine’s family recipe

Ingredients

 * 1-1lb. bag whole cranberries
 * 2- navel oranges pared & veined
 * 2-Golden Delicious Apples cored
 * 1-14oz. crushed pineapple - drained
 * 1-cup chopped nuts
 * 2 cups white sugar (more to taste if necessary)

Preparation
Coarsely grind cranberries, oranges and apples ( I use old fashion food grinder). Drain slightly. Add crushed pineapple, nuts and sugar. Mix well and refrigerate.