| Side Dishes Submit Your Own |
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1 - 16 oz. Can Refried Beans 1 - 16 oz. Thick n Chunky Salsa 1 - Cup Chopped Tomatoes 3 - Cups Shredded Sharp Cheddar Cheese Sliced Stuffed Olives for top. Serve with corn chips. |
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Equal quantity of new (little round) potatoes and shrimp 1 - bag of Zaterain's boiling spice for each 5# (if making less than 5#, use still use 1 bag) 3 - white, tearfully hot onions, quartered 3 lemons, halved Salt (sea salt if available) to taste Plenty of Cayenne Pepper Plenty of Sweet Cream Butter Instructions: Boil potatoes until they just barely stay on a fork. Add boiling spices, onions, salt & pepper to the boil for 2-3 minutes. Add shrimp until tender, approximately 3 minutes in rapid boil for medium (31-35) shrimp. Squeeze in lemons, then toss in rinds. Remove shrimp. If you want to eat the shrimp (most people do), you can make a good cocktail sauce with - 3 - parts catsup, 1 - part horseradish, ½ - lemon, juiced You can make a great cocktail sauce by adding more horseradish, lemon juice and 2 or 3 drops of lime juice. |
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2 - cans Pork & Beans, drain off liquid ½ - cup Green Peppers ½ - cup Onions ½ - cup Molasses 1 - cup Barbeque Sauce Instructions: Add green peppers, onion, molasses and barbeque sauce to the drained porn & beans. Microwave for 10 minutes or bake for one hour. |
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1 1/2 - cup Uncooked Rice 1 - can Beef Consume Soup (Campbell's) 1 - can Onion Soup 1 - can Mushroom Soup ½ - stick butter or margarine Instructions: Mix together and bake, stirring at ½ hour and 45 minutes after beginning baking. (To microwave - add extra water and microwave for 45 minutes.) Note - Goes really well with Steak Teriyaki |
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4 - slices bacon, divided 1/3 - cup Chopped Onions 3 - Tbls vinegar 2 - Tbls. Sugar 1 - Tbls. Flour 2 - 16 oz. Cans green beans, drained, reserving 1/3 of the juice Instructions: In skillet, fry bacon and onion until bacon is crisp. Drain. Stir in vinegar, sugar, flour and liquid. Heat until thickened and smooth. Add green beans and heat through. Makes 3 to 4 servings. |
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One dozen week old fresh eggs, room temp. 1 T+ of Fresh Horseradish 3-4 T Yellow Mustard 3-4 T Mayonnaise ½ tsp. Seasoned Salt ¼ tsp. Parsley & hot pepper seeds Very finely chopped B&B pickles or relish you might have on hand Instructions: Make certain the eggs are at room temperature prior to making deviled eggs. Put week-old eggs (room temperature) into cool water in a large heavy pan, being certain all are completely covered with water. Bring very gently to a boil. Cover. Let rest off the heat for at least 20-35 minutes. Drain and run under cool, running water. Shake eggs vigorously in the pan w/the lid on to break and crack away the shells. Peel IMMEADIATELY- do not let them sit or they will not peel! (this especially true w/freshly laid eggs) Note- If you use fresh eggs (as I do right from the chicken house) this will work. However, you need to keep them at least a week, or at worst, purchase eggs from your general mercantile, making certain they are at least a week old. (Usually not a problem at today's stores) Following the peeling of the shells, split eggs carefully into halves w/a very sharp knife. Mix the hard-boiled yokes w/mayo (or you can substitute half may/half olive oil) horseradish, mustard and seasonings in a food processor. Pulse till smooth resembling stiff whipped cream, but not too thin that when they are cool, they will run out of the whites! Pipe into whites in a plastic bag w/the corner tip cut into a star. Garnish with a slice of pimento, black olive, green or red pepper, anchovy or paprika. |
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3 cups creamettes (elbow macaroni) 6 slices American cheese (diced) 3 large sweet pickles (diced) 1 tbsp. Sugar 1tbsp. Sweet pickle juice 1 ½ cup miracle whip Instructions: Boil macaroni 7-8 minutes. Rinse with cold water and drain. Add diced cheese and pickles. Thoroughly mix by tossing gently. Mix miracle whip, pickle juice and sugar. Pour over macaroni and again mix thoroughly by tossing gently. Note: Miracle Whip mixture should be added shortly before serving to keep salad creamy and prevent stiffness. |
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2 1 oz Pkg. Pistachio Sugar Free Jell-O Pudding 1 20 oz. can of crushed pineapple in its own juice 1 20 0z can of chunky bits of pineapple in its own juice 1 small bowl of cool whip 1 small bag of pecan pieces Instructions: Put 1 can of crushed pineapple (with juice) with pistachio powder mix until green is mixed nicely with the pineapple, next cane fold in the pineapple, add cool whip and MIX!!! Until all is nice and green. Sprinkle on the Pecan Pieces. Put in fridge until ready to serve. |
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1 pound of bacon 2 tomatoes 1 cup of sour cream 1 cup of miracle whip salad dressing Instructions: Fry the bacon to a crisp and then crumble. Dice the tomatoes. Add the cup of sour cream and the miracle whip. Mix it all up and serve with crackers or veggies. I like to chill mine for a bit. It tastes like a BLT. mmmm good! |
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12 medium tomatoes, peeled and diced 2 green bell peppers, diced 1 medium onion, chopped 1 tbl. Tabasco sauce 1 tea. red pepper flakes 1 tea. Cayenne pepper 1/3 cup white vinegar 1 to 2 cloves garlic, minced Instructions: Simmer tomatoes, peppers, onions, garlic and seasonings for two or three hours, until the mixture reaches desired thickness. Freeze in zip lock bags when cooled. (Use more or less seasonings to desired taste). Very good on chips. |
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1 cup green bell peppers, ground 1/4 cup jalepeno peppers, ground 6-1/2 cups sugar 1-1/2 cups cider vinegar 1 bottle Certo Instructions: Clean peppers, wearing rubber gloves, discard all seeds except a few from the jalepenos. Grind or chop very fine. Mix all ingredients except the Certo. Boil mixture for about 5 minutes, remove from heat and let stand for 20 minutes. Strain, heat again to a hard rolling boil, stirring constantly for 2 minutes. Remove from heat and add 6 to 8 drops of red or green food coloring and the Certo. Stir well, place in jars and seal. |
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bunch of Cilantro 1 and 1/2 large tomatoes 1 medium white onion 2 large jalapenos (3 or 4 if you like it really hot) 1 tbs garlic powder 1/2 tsp black pepper 1 and 1/2 tsp salt or salt to taste Instructions: Quarter the tomatoes and onion and cut stems off of jalapenos. Boil together in small pot with enough water to cover veggies on low to medium heat for approximately 15 minutes. Let sit until it cools. Combine all ingredients and some of the water from the pot in blender and blend slightly. Add a small handful of cilantro and blend again. Add water if you like thinner salsa. Is great for just dipping chips or can be used on any mexican dish to spice it up. |
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1 block of Velveeta cheese 1 can Hormel Chili 1 lb ground beef 2 Jars of Salsa and blend Instructions: Brown ground beef in skillet, add taco seasoning package or season to taste. In Crock pot, put cheese, salsa, chili and beef inside on high. Heat until fully melted, stirring occasionally. Jalepenos from jar could be added as well as Tabasco, depending on degree of "heat you want. Serve straight from Crock pot with Fritos Scoops or Round Tortilla chips..GOOD STUFF! |
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1/2 cup margarine 1 Tbs. firmly packed brown sugar 1/2 tsp. ground cinnamon Fruit--pineapple wedges, apples, apricots, nectarines, pears, peaches or orange slices Instructions: In a small bowl, blend margarine, brown sugar and cinnamon. Arrange fruit on skewers (mix colors, shapes and textures) and brush with glaze. Grill over medium-high coals 3-4 minutes, turning once and brushing with additional glaze. |
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1 cup sour cream 1 cup mayonnaise 1 tbsp. parsley flakes 1 tbsp. dry minced onion 1 tbsp. dill weed 1 tbsp. Beau Monde Seasoning Instructions: Mix all ingredients together, chill and serve with your favorite raw vegetables. |
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3 tbl. salad oil 1 tbl. red wine vinegar with garlic 1/8 tea. black pepper 2 cups diced cooked potatoes, warm 3/4 cup sliced stuffed olives 2 hard boiled eggs 1 cup celery, diced 1/2 cup dill pickles, diced 1 medium onion, diced 1 tbl. prepared mustard 1/3 cup mayonaise Instructions: Blend oil, salt, pepper and vinegar. Pour over warm diced potatoes. Place in refrigerator until good and cold. Mix with remaining ingredients, garnish with one egg, sliced. Refrigerate until time to serve. Serves 4. |
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2-boxes lime jello 1-8oz. cream cheese 1-small tub of cool whip 1-8oz. can of crushed pineapple Instructions: In a medium pot add the jello, 2 cups water and pineapple, with all the juice. Heat at medium temp. Stir continously. When you reach a boiling point, Remove from heat and cool in the icebox overnight. Next step is to mix the softened cream cheese & cool whip with blender. Once blended together, you can serve or chill, then serve. |
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6 - hard cooked eggs 5 TBS Mayonnaise 1 - tsp vinegar 1/2 tsp Worcestershire sauce 1/4 tsp dry mustard 1/4 tsp salt Dash of pepper 2 tsp minced onion 2 tsp minced pimiento (optional) Paprika Instructions: Cut hard cooked egs in halves lengthwise. Remove yolks from the whites and mash yolks until fine. Add mayonnaise, vinegar, Worchestershire sauce, mustard, salt and pepper and beat until smooth and creamy. Fold in minced onion and pimiento. Pile yolk mixture into the whites and garnish with Paprika. Makes 6 servings. |
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1 (16 ounce) package of macaroni 1 cup mayonnaise 1 cup cucumber (peeled-seeded-& chopped) 1 tablespoon dried minced onion 1 cup diced ham 1 cup shredded cheddar cheese 3 tablespoons olive oil 3 tablespoons white wine vinegar Salt and Pepper to taste Instructions: 1. In a large pot of salted boiling water, cook pasta until done, rinse under cold water and drain. 2. In a large bowl, combine pasta & mayonnaise and mix well, Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil, vinegar, salt and pepper over top and toss. Refrigerate for atleast 4 hours. Serves approximately 8 |
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1 {8 1/2- ounce} packege of corn muffin mix 1 stick of softened butter 1/3 pound of your favorite cheese cut into 1/4 inch cubes 1/2 cup frozen corn kernals scallions cut thinly sliced Instructions: Preheat oven to 400 degrees F. Grease an 8 inch pan with the butter. Stir the cheese,corn,and scalions in with the packege of corn muffin mix. Pour batter into pan and bake at 400 F. until golden ,15-18 min. usually. prep time 10 mins. yield 4+ Difficulty Easy |
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2 cans Refried Beans 1-16oz jar of any salsa 1/2 Head of Lettuce 2 small Tomatoes Green Onion (To your liking) Large can of Sliced Black Olives Medium Container of Sour Cream Instructions: In a cake pan layer these items. Refried Beans, Salsa, Lettuce Chopped, Cubed Tomatoes, Green Onion, Sliced Black Olives, Drops of Sour Cream over the top, serve with any kind of Corn Chips. |
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2 pkgs. little smokies 1 pkg. bacon, brown sugar Instructions: Heat oven to 350. Cut bacon into thirds. Wrap smokies with a piece of bacon and place in baking dish. Spread a lite layer of brown suger over to of bacon smokies. Bake for thirty minutes or until bacon is done. |
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1 medium tub frozen whipped topping 1 package instant pistachio pudding mix 1 large can crushed pineapple 1 1/2 cups miniture marshmellows Instructions: Mix all ingredients together in bowl and chill. Great with Thanksgiving Dinner and Ham. |
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1 box frozen broccoli 1 can cream of chicken soup 1/2 cup cheese whiz 1/2 small onion 1/2 stick butter 1/2 cup milk 1 cup uncooked minute rice Instructions: Saute: onion in butter. Put into casserole dish and add cream of chicken soup,milk,cheese whiz and uncooked rice. Cook broccoli according to package directions. Drain and add rice mixture. Stir and bake 375 degrees 40 minutes-double recipe for 9x13"pan |
1 c. artichoke hearts, diced, not marinated 1/2 c. chopped spinach, frozen 8 oz. cream cheese 1/2 c. Parmesan cheese, grated 1/2 tea. red pepper flakes 1/4 tea. salt 1/8 tea. garlic powder pepper to taste Instructions: Place artichokes and spinach in a small microwave bowl, cover with paper towel. Microwave on high for 4 minutes. Stir and microwave for an additional 2 to 3 minutes, or until artichokes are tender. Heat cream cheese in a small bowl in microwave for 1 minute. Add cream cheese to spinach/aftichoke mixture and mix well. Add remaining ingredients and combine well. Serve warm with chips, crackers or toasted bread. |
