Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes

Ingredients:

  • 1 large head cabbage, shredded
  • 1 large green pepper, sliced paper thin
  • 2 medium onions, sliced or chopped
  • 1 medium jar pimentos, drained
  • Carrot, grated (opt.)
  • Dressing (listed in directions)

Directions:

  • To make the dressing, mix 1 c salad oil, 1 c sugar, 3/4 c white vinegar, 1 1/2 tsp salt, and 1 tsp celery seed. Boil for 2 minutes.
  • Mix all vegetables in a bowl. If onions are sliced, separate the rings.
  • Pour the hot dressing over vegetables. Cover tightly and refrigerate overnight.
  • Stir in the morning or before serving. Drain the dressing off before you serve.
  • If the cabbage is very large, make another half batch of the dressing.
Lunch/Dinner, Side Dishes

Creamed Peas and New Potatoes

Listen to Episode 58: Side Dishes

Ingredients:

  • 2 lbs (skins on) small or fingerling potatoes
  • 2 1/2 – 3 c fresh shelled or frozen peas
  • 1/4 c butter
  • 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c milk

Directions:

  • Poke whole potatoes with a knife before cooking. Cook potatoes in boiling water for 10 minutes.
  • After 10 minutes, add peas and cook 5 minutes more. Drain and place in a large bowl.
  • For sauce, melt butter in a sauce pan. Add flour, salt, and pepper. Mix well.
  • Gradually add milk, stirring constantly. Bring to a low boil, cook 1-2 minutes to thicken.
  • Pour over peas and potatoes, stir carefully to coat.
Lunch/Dinner, Side Dishes

Baked Pineapple

Listen to Episode 58: Side Dishes

Ingredients:

  • 1/4 c butter, melted
  • 1/4 c all-purpose flour
  • 4 eggs, beaten
  • 3/4 c sugar
  • 1 20-oz can crushed pineapple, in juice
  • 1 pinch ground cinnamon

Directions:

  • Preheat the oven to 350°F.
  • In a medium bowl, mix together the butter, flour, eggs, and sugar until well-blended. Stir in the crushed pineapple.
  • Transfer to a small casserole dish and sprinkle cinnamon over the top.
  • Bake for 1 hour in the preheated oven, uncovered. Serve warm.
Dessert, Lunch/Dinner, Side Dishes, Vegan

Harvest-Stuffed Pumpkin

Listen to Episode 50: Harvest-Stuffed Pumpkin

Ingredients:

  • 1 pie pumpkin
  • 3/4 c dried cranberries
  • 3/4 c dried blueberries
  • 3/4 c dried cherries
  • 3/4 c dried apples
  • 3/4 c black raisins
  • 3/4 c golden raisins
  • 3/4 c walnuts
  • 3/4 c pecans
  • 2 Tbs melted butter
  • 1/4 c honey

Directions:

  • Pie pumpkin should be about 8-inches diameter. Clean the outside well. Cut a lid with a nice flat surface on it so it stays on during baking, cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern.
  • Microwave 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling.
  • Layer filling (all but honey and butter) into pumpkin 1/4 c at a time, repeat until pumpkin is filled.
  • Pour melted butter and honey over top of filling, place lid on top.
  • Bake in 350°F oven for 30-45 minutes.
Lunch/Dinner, Side Dishes

Mrs Wilkes Mac n’ Cheese

Listen to Episode 43: Mac n’ Cheese with John Anthony

Ingredients:

  • 2 c (uncooked, 4 c cooked) elbow macaroni
  • 2 c grated sharp cheddar
  • 3 c milk
  • 4 eggs, whipped up
  • 1/2 c butter

Directions:

  • Cook macaroni per package. Drain and return to pot.
  • Add butter, melt and mix. Mix in eggs then milk. Mix well.
  • Stir in cheese.
  • Bake in greased casserole dish for 30 minutes at 350°F until firm but not dry.
Lunch/Dinner, Side Dishes

Better Homes and Gardens Mac n’ Cheese

Listen to Episode 43: Mac n’ Cheese with John Anthony

Ingredients:

  • 1 1/2 c (uncooked, 3 c cooked) elbow macaroni
  • 1/4 c butter
  • 1/4 c finely chopped onions
  • 2 Tbs flour
  • 1 dash salt
  • 1 dash pepper
  • 2 c milk
  • 2 c cheese (1 1/2 c colby and 1/2 c jack)

Directions:

  • Cook macaroni per package. Drain.
  • Cook onion in butter. Add flour, salt, and pepper. Stir and cook to make a roux.
  • Add milk, stir and cook until thickened. Add cheese, melt and stir. Add macaroni and mix well.
  • Serve as is for a creamy macaroni and cheese or bake 30 minutes at 350°F.
Lunch/Dinner, Side Dishes, Vegan

Oven Fries

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • 5-6 medium to large potatoes (russets or regular white work best)
  • 1/4 c olive oil
  • 1 Tbs grated Romano cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  • Scrub potatoes, cut out any bad spots, and cut into fries leaving skin on.
  • Soak in cold water for 15 minutes. Drain, rinse, and pat dry with paper towels.
  • Blend olive oil, romano cheese, salt, and pepper. Toss cut fries in this mixture in a bowl or plastic bag.
  • Line a baking sheet with foil and spray with nonstick cooking spray. Bake at 400°F for 40 minutes (30 for convection oven). Serves 4.