Side Dishes

Side Dishes

Au Gratin Potatoes

Ingredients

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 can evaporated milk
  • 1 1/2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  2. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
  3. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 hour in a preheated oven.

Tip: You may use a combination of cheese such as mozarella and Parmesan.

Au Gratin Potatoes

Baked Beans

Ingredients

  • 3 cups of dried white navy beans
  • 1 can tomato paste
  • 2 bay leaves
  • 1/2 pound (1/4 kg) beef bones or pork bones
  • 6 slices of uncooked side bacon chopped into 1 inch pieces (optional)
  • Water
  • 1/4 cup of molasses
  • 1 large onion, chopped
  • 6 cloves garlic, finely diced
  • 2 tablespoons Dijon mustard
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons Worcestershire
  • 1 tablespoon hot sauce
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup brown sugar
  • 2 tablespoons oil

Directions

  1. Some people like to soak dry beans over night in water. I think it makes the beans too soft and skip this step.
  2. Place beans, bones, pork slices, and bay leaves in a crock pot or large pot. Submerge beans with water, cover with a lid, and simmer. Check water level every 30 minutes. Stir occasionally.
  3. Cooking times vary for beans. When beans are slightly firm, add remaining ingredients and simmer until beans soften.
  4. Add more sugar and salt for taste.

Tip: I reduced the sugar in half.

Tip: For friends who cannot eat pork, I substitute beef bone for pork bone.

Baked Beans

BBQ Wienies

Ingredients

  • 1 package cocktail wienies
  • BBQ sauce

Directions

  1. Thaw package cocktail wienies. Place in wok or sauce pan and brown sides under low heat. You may add some water. The browning adds flavor.
  2. Add BBQ sauce and mix until even coating. Add a little water. Keep mixing and thicken the BBQ sauce.
  3. You are adding water to extend the cooking process until all wienies are thoroughly heated.

Tip: You may sprinkle finely diced garlic, onioin, hot sauce, brown sugar, etc. Just remember the ingredients must complement the sauce.

BBQ Wienies

Beans, Lentils, or Peas

Ingredients

  • 2 cups of dried beans, lentils, or peas
  • 1/2 lb (or 1/4 kg) bones, either beef or pork
  • 2 bay leaves
  • 1 yellow onion, diced
  • 3 tablespoons of oil or butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Wash and soak beans, lentils, or peas in a crock pot or pot over night.
  2. Add bones and bay leaves and bring to a boil in the morning. Add more water to cover the beans. Simmer over low heat until soft. It takes between 2 and 4 hours for beans to soften depending on the bean. Check regularly to insure there is enough water. Add oil, diced onions, salt and pepper during the last half hour.
  3. Remove the bay leaves and bones, and enjoy.

Tip: I do not know why but the oil and bones enhance the flavor of the beans, lentils, or peas.

Tip: You may substitute butter or bacon grease for the oil.

Beans, Lentils, or Peas

Deviled Eggs

Ingredients

  • 8 eggs
  • Mayonnaise
  • 1 tablespoon of mustard
  • Salt and black pepper
  • Paprika

Directions

  1. Boil eggs in a pot of water for 10 minutes. Drain water and immediately add cold water. After several minutes, drain the water again and add cold water. Then crack eggs and peel the shells while submerged in water. Rinse the eggs.
  2. After eggs have cooled, cut them in half. Remove and place the yolk in a bowl and the egg white onto a tray.
  3. Add the Mayonnaise, mustard, salt, and black pepper to the egg yolks and mix with a blender. Add extra Mayonnaise as needed until you achieve a smooth consistency.
  4. Use a teaspoon to scoop a lump of egg yolk and use another teaspoon or your finger to slide the egg yolk into the holes of the egg whites. You can also you a cake frosting bag to fill the egg whites.
  5. Sprinkle the paprika over the eggs. You could substitute black pepper for the paprika.
  6. Cover the eggs and chill until needed.
Deviled Eggs

Greek Hummus

Ingredients

  • 1 can of garbanzo beans (chickpeas)
  • 3 cloves of finely diced garlic
  • Juice from 1/2 lemon
  • Olive oil
  • Cumin
  • Salt
  • Black pepper

Directions

  1. Rinse one can of garbanzo beans. Place into a saucepan with enough water to cover beans. Bring to a boil.
  2. Finely dice three gloves of garlic.
  3. After bringing beans to a boil, drain the liquid and place beans in a food processor. Add garlic, drizzle a little olive oil, and squeeze the juice from one lemon. Make sure you use a strainer to catch any lemon pulp and seeds. Sprinkle salt, black pepper, and cumin. Puree until mixture is smooth. Some blenders have a hand held device to puree.
  4. Serve with toast, crackers, or toasted pita bread. Drizzle olive oil over hummus.

Tip: Hummus tastes much better without tahini, or ground sesame seeds.

Greek Hummus

Marinated Carrot Salad

Ingredients

  • 3 carrots, julienne
  • 3 cloves of finely diced garlic
  • 3 shallots, finely diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white vinegar or apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons honey
  • Olive oil

Directions

  1. Bring a pot of water to a boil. Immerse shredded carrots for 10 seconds. Strain and rinse carrots under cold water. You may vary the time depending how soft you want the carrots.
  2. Mix all ingredients except carrots and olive oil together. Submerge the garlic and shallots in the vinegar to infuse the vinegrette with flavor for at least 20 minutes.
  3. Place carrots in a bowl and drizzle olive oil and mix. Then add the vinegrette.
  4. Chill and enjoy.
Marinated Carrot Salad

Creamy Mashed Potatoes

Ingredients

  • 6 large potatoes
  • 1/4 cup salted butter
  • 1 can condensed milk
  • 1 teaspoon salt

Directions

  1. I take the easy way to make mashed potatoes. Clean and peel the potatoes. Then boil in water until you can easily pierce a potato with a fork. You can also steam the potatoes until they are soft.
  2. Drain the water and place potatoes in a mixing bowl. Add a quarter cup of real butter. You can use margarine but butter adds more flavor. Then pour a little milk into the potatoes. Sprinkle salt over the potatoes.
  3. You must make sure the potatoes are really hot when blending, otherwise, the potatoes will not come out right. Using a blender, puree the potatoes. Add a little more milk and continue blending. Keep adding milk and continue blending until you get the desired consistency.
  4. Mashed potatoes are ready to be served.

Tip: You can sprinkle your favorite shredded cheese and/or chives to the top or add sour cream.

Creamy Mashed Potatoes

Macaroni and Cheese

Ingredients

  • Package of your favorite pasta
  • 1/2 stick of unsalted butter
  • 1 can of condensed milk
  • 1 tablespoon all-purpose flour
  • 4 cups of shredded cheddar cheese
  • Salt and black pepper to taste

Directions

  1. Place the pasta in a pot of boiling water with a teaspoon of salt and tablespoon of butter, margarine, or oil.
  2. Take the shredded cheese and mix it with the flour. You want the cheese to be dusted with flour.
  3. Add the butter and milk to a skillet and bring to a simmer under low heat. Stirring constantly, begin adding the cheese a little at a time until you have added all the cheese. Taste the sauce and add salt to taste.
  4. Drain the pasta and begin adding pasta a little at a time until you have enough pasta covered with the cheese sauce. You may have some pasta leftover.
  5. Serve hot and sprinkle with black pepper, paprika, or other seasoning on the top.

Tip: You can add your favorite grated Gruyere, Romano, white cheddar, or other cheeses to the sauce.

Tip: Once you refrigerate the macaroni and cheese, it becomes hard. You must add more butter and condensed milk to re-heat the macaroni until it is soft again.

Macaroni and Cheese

Roasted Pumpkin or Squash

Ingredients

  • Pumpkin or squash, cut into large pieces
  • Olive oil
  • Salt, pepper, and paprika

Directions

  1. Heat oven to 450 degrees. Clean the seeds and strands of the pumpkin or squash.
  2. Rub the pulp with olive oil. Sprinkle salt, pepper, and paprika.
  3. Roast in the oven for 40 minutes. Depending on the oven, turn on the broil and bake functions to brown the top of the pumpkin or squash.

Tip: You may sprinkle your favorite seasonings, garlic salt, onion salt, etc.

Roasted Pumpkin or Squash

Sweet Potato Fries 

Ingredients

  • 2 sweet potatoes or yams
  • Olive oil
  • Salt, black pepper, and chili powder

Directions

  1. Heat oven to 450 degrees. Slice sweet potatoes into long fries. Wash potatoes. Place in bowl and spinkle olive oil. Coat thoroughly and spread fries on a cookie sheet.
  2. Sprinke with salt, pepper, and chili powder and bake until crispy.

Tip: You may sprinkle with garlic and onion salts too.

Tip: Also works with regular potatoes.

Tip: You can speed up the cooking process by turning both the upper and lower heating elements in the stove.

Sweet Potato Fries

Tomato Salad

Ingredients

  • 4 tomatoes
  • 1/2 yellow onion
  • Salt and black pepper to taste

Directions

  1. Slice tomatoes into wedges. Add finely sliced onions. Sprinkle with salt and pepper.

Tip: Russians add sour cream and sliced cucumbers to this salad.

Tip: You can sprinkle a teaspoon of vinegar if you like a slightly sour taste.

Tomato Salad