1 lb hash browns, frozen
1 lb sour cream
1 can cream of chicken soup
1 pkg shredded cheddar cheese
1 stick butter
1/2 onion–chopped
salt and pepper
Cornflakes
Combine all ingredients and top with a layer of crushed cornflakes in a 9×13 pan. Cover with aluminum foil and bake at 350 for an hour and a half. Continue to bake until nice and bubbly and top is browned slightly. It is better to overbake a bit to ensure that the flavors have mixed throughout the pan.
Posted in Cookbook V2, Michele and Jack's Recipes, Sides, Vegetarian
2 large cucumbers, sliced thin
1/3 c rice vinegar
4 t sugar
1 t salt
2 slices ginger root, chopped fine
Combine all ingredients. Chill cucumbers in marinade one hour or more. If using plain white vinegar, dilute with water.
Posted in Carol and Bruce's Recipes, Cookbook V2, Sides
Tagged cucumber, vegetables
1 lb mushrooms
2 beef or vegetable bouillon cubes
½ stick butter
½ c hot water
2 T flour
½ c cream
1/8 t salt
Dash pepper
½ c bread crumbs
1 c parmesan cheese
Saute the mushrooms in butter. Dissolve beef cubes in water. Melt butter and blend with flour. Add cream, salt, pepper, and beef broth. Add this to mushrooms. Top with cheese and bread crumb mixture before baking. Bake in buttered casserole for 30 minutes at 350.
Posted in Carol and Bruce's Recipes, Cookbook V2, Sides, Vegetarian
Onion
Garlic
Extra virgin olive oil
2 c baked beans, B&M brand
1 c black beans
¼ c maple syrup
¼ c cider vinegar
Salt
Pepper
Mustard
Oregano
Ketchup
Saute chopped onion and garlic on olive oil. Add baked beans to drained and rinsed black beans. Add maple syrup and cider vinegar. Add salt, pepper, dry mustard, and oregano, all to taste. Maybe put a squirt of ketchup in if you like that kind of thing. Cook over medium heat for at least an hour, allowing some of the excess liquid to boil off.
Posted in Cookbook V2, Shannon and Michael's Recipes, Sides, Vegetarian
Tagged beans
It drives Maureen a little nuts, but Dad and I have to have our bread at dinner with a deep dish of olive oil, which gets passed across the table at every bite. Variations include Marisa’s with balsamic vinegar splashed into the oil, but I prefer it very green and straight up.
1 loaf Italian bread, non-sour, such as Como or Ciabatta, with holes to hold the oil
1 bottle extra virgin olive oil, very green and, preferably, very expensive, from the mother country if at all possible
Tear and dip. Do not worry about drips.
Posted in Breads, Cookbook V2, Lily's Recipes, Sides
Served at Jeanne and Tim’s rehearsal dinner.
Mix ½ pound feta cheese, ½ pound cream cheese, 1 pound small curd cottage cheese, and 2-4 eggs in mixer until well blended. Melt 1/3 – 1/2 pound butter or margarine. Using ½ – 4/5 pound filo (strudel) dough, thawed, lay out whole leaves (2 or 3 at a time) on a greased cookie sheet. Spread with melted butter, then spread thinly with cheese filling. Lay out 3 or 4 more sheets and repeat above with butter and cheese, 6-7 times. Spread top layer with butter. Bake at 325 for 30 minutes.
Watch—when it’s getting brown on top, it’s done.
Use as main dish, side dish, or cut into squares as appetizers. Must be served immediately.
Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Sides, Vegetarian
Tagged cheese
Three large sweet potatoes boiled in skins, then peeled. Mash with 1T butter, a little cream and a little sugar. Cool overnight. Make into balls and roll in crushed corn flakes. Bake for 20 minutes at 350. Serves 6-8.
Posted in Original Cookbook, Sides, Tom and Lois's Recipes
Tagged sweet potatoes, vegetables
This dish should be called “spinach sneak” because it is so tasty that even the kids will eat it and not recognize the taste of spinach, which they hate.
3 c. Rice Chex cereal crushed to 1.5 c
1 t onion powder
3 T melted margarine
Combine above and set aside.
8oz Philadelphia cream cheese
5 oz evaporated milk
2 t lemon juice
¾ t salt
Dash pepper
1 egg, well beaten
10 oz frozen chopped spinach, cooked and drained.
In saucepan, combine cream cheese, milk, lemon juice, and seasonings. Cook over low heat until smooth. Add egg. Stir constantly until sauce thickens. Stir in spinach until well blended. Turn into shallow 1 ½ quart dish. Cover with crumbs. Bake at 350 for 20 minutes. Serves 8.
Posted in Original Cookbook, Sides, Tom and Lois's Recipes, Vegetarian
Tagged spinach, vegetables
1 16-18 oz can pork and beans
2 Tbsp brown sugar
¼ tsp dry mustard
¼ c catsup
2 slices bacon, chopped
Combine ingredients. Bake covered at 350° for 20 minutes. Uncover. Bake another 20 minutes.
1 16-18 oz can pork and beans
2 Tbsp brown sugar
¼ tsp dry mustard
¼ c catsup
2 slices bacon, chopped
Combine ingredients. Bake covered at 350° for 20 minutes. Uncover. Bake another 20 minutes.
Posted in Mary Louise's Recipes, Original Cookbook, Sides
Tagged bacon, beans, vegetables
Mom always served these with leg of lamb.
4 slices bacon, chopped
1 Tbsp chopped onion
1 Tbsp flour
1 #2 can peas, drained
salt and pepper
1 c light cream or evaporated milk
1 c chopped fresh mushrooms
2 Tbsp butter
Partially fry bacon. Add onion. Cook until soft and yellow. Add flour and blend. Add peas and cream. Cool until thick, stirring occasionally. Cook mushrooms in butter 5 minutes. Add to peas and season. Serves 6.
Posted in Mary Louise's Recipes, Original Cookbook, Sides
Tagged bacon, peas, vegetables