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** New Recipes  

Side Dishes

scalloped oysters  savory squash

almond rice pilaf

dill potatoes

cream cheese potatoes

Vegetables         asparagus **

HOLIDAY               cranberry fluff          spice cranberries

   Broccoli Casserole

2 boxes frozen chopped broccoli, thawed and drained
1 cup mayo
1 can cream of mushroom soup
2 eggs
1 cup cheddar cheese
ritz crackers

Mix all ingredients,except Ritz crackers and spread out in pan, then crumble crackers and spread over top and bake at 350 degrees for 35 minutes.

Green Bean Casserole

2 T. butter, melted
2 T flour
1 tsp. salt
1/4 tsp. sugar
1 small onion grated
1 cup sour cream
2 pkg. frozen French style green beans
1/2 lb. Swiss cheese
1 cup corn flakes, crushed

Cook and drain green beans. Mix first 7 ingredientsin a bowl. Layer half the beans, sour cream mixture, and cheese in a 1 1/2 quart casserole. Repeat layers. Top with corn flake crumbs. Bake @ 400 for 20 minutes. Serves 6

Potato Pancakes

2 large potatoes
2 eggs
1 large onion
1/4 teaspoon baking powder
1/3 cup cracker crumbs
1 T salt
dash of pepper
oil for cooking

Grate potatoes and onions, mix in rest of ingredients. Drop batter from spoon in heated oil. Cook until brown on both sides. Drain on paper towel.

** serve with butter and sour cream **

Scalloped Oysters

2 cans Standard oysters
1 box saltine crackers
Salt and pepper
Butter or margarine

Grease bottom of a baking pan, and crumble crackers all over the bottom of the pan. Layer with oysters. Continue layering crackers and oysters. When layers are finished, pour milk over top, and let crackers absorb the milk. Add a little more milk, salt and pepper to taste and add small chunks of butter/margarine over top. Bake @350 degrees for 45 minutes. This is my Grandmothers recipe..served on Thanksgiving and Christmas every a white round pan.

Savory Squash

10 to 12 yellow squash, sliced

1 Large onion, sliced

1-8 oz. Sour Cream

1 1/2 (6 0z.) grated cheddar cheese

2 cups corn flakes

3 TBL. butter/margarine, melted

salt & pepper

Cook squash and onions in boiling water, covered for 20 minutes. Drain well, press between paper towels. Stir together squash mixture, sour cream, salt and pepper. Spoon in lightly greased 13 x -inch baking dish. Top with cheese, stir together corn flakes and melted butter, sprinkle over casserole. Bake @ 350 for 30 minutes.

Almond-Rice Pilaf

Recipe By     : Cooking Light, Sept. 1995, page 76
Serving Size  : 4    Preparation Time :0:15
Categories    : Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups           hot cooked rice
     1/4  cup            sliced green onions
   2      tablespoons   sliced almonds -- toasted
   1      teaspoon       low-sodium soy sauce
     1/4  teaspoon      salt

Combine all ingredients; toss well. Yield: 4 servings (serving size: 1 cup).
Dill Potatoes

8 large potatoes
1 pint sour cream
1 stick butter or margarine
1 T dill weed

Cut potatoes into bite size pieces, boil and drain. In sauce pan, melt butter and stir in sour cream, mix and add dill weed, salt and pepper to taste. Pour over hot potatoes. **You may need to add more or less dill weed, depending on taste **

Cream Cheese Mashed Potatoes

10 medium sized potatoes
1 stick margarine
salt and pepper
1 pkg. cream cheese

Cut up potatoes, boil and drain. In large mixing bowl, add potatoes, margarine, cream cheese, and mix till all lumps are gone. Add some milk, mix some more..add salt and pepper to taste.

Asparagus With Garlic

2 cloves garlic -- crushed (2 to 3)
4 tablespoons olive oil
2 pounds asparagus
4 tbsp finely grated Parmesan cheese (soy OK)
2 teaspoons fresh lemon juice

1. Mix crushed garlic to tasteplace in oil and set aside.

2. Stand the asparagus spears upright in a tall pan of boiling water
(the tips should not be submerged), cover and cook for 8-10 minutes or
until tender. Lift the asparagus carefully into a colander to drain.

3. Arrange the asparagus on warm plates and spoon the garlic oil over
the tips.

4. Sprinkle with Parmesan and lemon juice, and serve immediately with
warm crusty bread to mop up all the juices.

Cranberry Fluff

1 lb. Cranberries
2 cups Sugar
2 cups seeded and quartered red grapes
1/2 cup Chopped walnuts
1 cup heavy cream (cool whip works good too!)

Grind Cranberries. Sprinkle with sugar and let set overnight. Drain cranberries, pressing out juice, discard juice. Combine cranberry puree, grapes and nuts. Fold in whipped cream, serve immediately.

Spice Cranberries
4 cups fresh cranberries
5 whole cloves
5 whole allspice
2 (3 inch) cinnamon sticks
3 cups sugar

Wash cranberries, removing stems. Turn into 3 1/2 quart saucepan, add 3 cups water. Tie spices in a small cheesecloth bag, add to cranberries. Cook covered till cranberries burst - 10 minutes. Stir in sugar; cook, stirring over low heat 5 minutes. Let cool. Serve well chilled.