Lotsa Pasta

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Instead of refried beans, try this.

MEXICALI PASTA TOSS

• 8 oz. package rotini, elbow, or shell macaroni (about 3.5 cups), cooked and drained

• 1 and ¼ cups prepared salsa

• 1 can (16 oz.) black beans, rinsed and drained

• 1 can (10 oz.) corn, drained

In a large bowl combine sea-shells, salsa, beans and corn. Serve at room temperature or cold. This is a great side dish with tacos, fajitas, enchiladas, etc.

This is Cheesy

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This is a great version of the traditional dish.

MACARONI AND CHEESE

• ½ pound macaroni

• ½ cup butter

• ¼ cup flour

• Pinch of salt

• Pepper

• 1 pint milk

• 10 ounces grated VELVEETA CHEESE

• 5 ounces grated Colby cheese

Cook macaroni in boiling water, according to package directions. Combine butter, flour, salt, pepper, and milk. Cook until thickened (use part of milk to mix with flour to thicken). Add grated VELVEETA CHEESE and heat until cheese is melted. Pour cheese sauce over macaroni and mix. Sprinkle Colby cheese on top of casserole. Bake in a preheated 350 degree oven for 30 minutes or until casserole bubbles.

Rice is Nice

Here is a simple side dish using Goya Yellow Rice.  Another rice recipe will be coming Thursday.

• 1 package of Goya Yellow Rice
• 1 cup of pork sausage (diced in cubes)
• 1 - 7.5 ounce can of black beans (1/2 can)
• 1 - 4 ounce can of green peas (1/2 can)

Follow the instructions for the rice.  In a skillet, cook the diced sausage until brown.  Add all ingredients while the rice is cooking.  Simmer for 25 minutes and serve.

I Guess Asparagus

This is a recipe from the book, Jaime's Food Revolution by Jaime Oliver

DRESSED ASPARAGUS

• 1 pound of asparagus
• 1 teaspoon of salt
• 3 tablespoons of olive oil
• 1 teaspoon of Dijon mustard
• 1 tablespoon of red wine vinegar
• Pinch of chopped parsley
• Pinch of salt and pepper

Put a saucepan of water on to boil.  Add asparagus and bend the base of each stalk to click the wood ends off.  Add the salt to the sauce pan and asparagus.  Boil for approximately 2 minutes.  In a bowl add olive oil Dijon mustard, red wine vinegar, chopped parsley, and a pinch of salt and pepper.  Whisk together.  Drain asparagus and place on a serving dish.  Drizzle the vinaigrette over the asparagus and serve.

Oodles of Noodles

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Easy side dish for when your Thanksgiving company comes over.

NOODLES AND CHEESE

Cook 1 package (8 oz.) wide noodles according to directions. Drain and keep warm. Melt 1 stick of butter and sauté a diced medium onion in it. Add to cooked noodles. Cut up an 8 oz. package of cream cheese and add to the noodles, onion and melted butter. Mix and serve hot.

Quality Filler

This is a simple side dish I made with three different ingredients.

• 2 bags of boil in bag rice (I prefer brown rice)
• 1-10.5 ounce can of cream of mushroom soup
• 1- 15 ounce can of black beans

Pre heat oven to 350 degrees.  Follow the instructions for the rice.  In a small casserole dish, add the soup and black beans.  Stir in the boiled rice into the casserole dish with the other ingredients.  Place in the oven for 5-10 minutes and serve.

Sweet Noodle

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This is one sweet side dish to go with ham.


KUGLE


• 8 oz. medium noodles, cooked, and drained according to package directions

• 1 stick butter, melted

• 4 eggs

• 16 oz. contained sour cream

• ½ cup milk

• 4 teaspoons vanilla

• 1 cup sugar

• ½ teaspoon salt

• 1 cup yellow raisins

Mix together cooked noodles and melted butter; set aside

Mix the eggs, sour cream, milk, vanilla, sugar, salt, and raisins. Add to the buttered noodles and mix. Place in a 9”x13” baking dish. Sprinkle a mixture of 2 tablespoons of cinnamon and sugar over all. Bake in a 350 degree oven for 45 minutes. This is a fantastic side dish but it is sweet enough to be served as a dessert.

Don't Knock the Brocc

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Here is a great side dish for your next chicken meal.


BROCCOLI RICE CASSEROLE


• ½ cup onions, chopped

• ½ cup celery, chopped

• 1 and 1/3 cup instant rice (white)

• 1 package, (10 oz.) frozen chopped broccoli, partially thawed

• ¾ of a stick butter or margarine, broken in pieces

• 1 small jar cheese whiz

• 1 can mushroom soup

Mix altogether and bake at 350 degrees for 40 minutes.

Born For Corn

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Here is a great side dish for any occasion.


ESCALLOPED CORN


• 1 can (16oz.) creamed corn

• 1 can (16oz.) whole kernel corn, drained

• 1 stick butter, melted

• 1 cup sour cream

• 1 box JIFFY corn muffin mix

• Dash of salt

Mix all ingredients in a 2 quart dish. Bake in a 350 degree oven for about 1.5 hours.

The Potato Salad

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This is my grandmothers recipe, very good.  This is perfect for your Summer cookouts.



HELEN’S POTATO SALAD


Peel , cube and boil potatoes, making sure not to overcook. Place on a flat platter, sprinkle with McCORMICK VEGETABLE SUPREME (secret ingredient), and cool. Put in a large bowl with chopped green pepper, chopped celery, chopped scallions, cubed dill pickles, and maybe chopped carrots. Mix all with a combination of mayonnaise and mustard. Put in refrigerator to mix flavors.

Mean Green

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Packed with power.


THE BEST SPINACH EVER


• 4 packages (10 oz.) frozen chopped spinach

• 1 package (8 oz.) cream cheese

• ½ cup butter

• 2 cans artichoke hearts, drained

• 1 can water chestnuts, sliced and drained

• Bread crumbs

• Parmesan cheese

Steam spinach until thawed; drain or squeeze dry. Melt butter and cream cheese together. Whip . Cut up artichoke hearts. Layer spinach, artichokes, and water chestnuts into a 9”x11” casserole dish. Spread cream cheese mixture over the vegetables. Top with bread crumbs and Parmesan cheese. Bake in a preheated 350 degree oven for 30 minutes.

Oh Sweet

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This recipe is from APRON’S SIMPLE MEALS offered by PUBLIX (Publix Aprons).

SWEET POTATO GRILL

• ½ green bell pepper, thinly sliced
• ½ cup red onions, thinly sliced
• 1 (24x12) sheet aluminum foil sprayed with non-stick coating
• 10 oz. frozen spicy sweet potato fries (1/2 bag)
• ¼ teaspoon seasoned salt
• ¼ teaspoon pepper
• 1 cup shredded Monterey Jack cheese

Place peppers and onions in center of foil.  Top with potato fries, seasoned salt, pepper, and cheese.  Bring up foil sides; double-fold top and ends to seal the package.  Place on grill (seam side up) over indirect heat; grill 30 minutes or until fries are hot and cheese is melted.

Mini Potato

Simple and hearty side dish.

FINGERLING POTATOES

• 1.5 pounds fingerling potatoes (or any small potato)
• 1 Tablespoon Chicago seasoning
• 3 Tablespoons olive oil
• Salt and pepper to taste

Wash , dry and pierce potatoes with a fork.  Place in a zip lock bag along with the rest of the ingredients.  Shake and let sit an hour or so.  Bake on an aluminum foil lined cookie sheet.  Bake in a 400-degree oven for 30 minutes, flipping after 15 minutes. 

Oh Potato

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This is another option for your Thanksgiving feast.

SWEET POTATO CRUNCH

• 2 cans sweet potatoes, mashed
• 3 eggs
• 1 cup sugar
• ½ cup butter or margarine, melted
• ½ cup milk
• 2 teaspoons vanilla
• 1 cup brown sugar, packed
• ½ cup flour
• 1 cup pecans, chopped
• ½ cup butter or margarine, melted

Mix first six ingredients and put in a 2.5-quart casserole dish. Mix last four ingredients together and put over sweet potatoes. Bake in a preheated 350-degree oven for 1 hour.


SWEET POTATO CRUNCH

Hot Potato

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This recipe comes from the WEBER GAS GRILL COOKBOOK.

 POTATO BAKE

• 6 medium Idaho baking potatoes
• 3 onions (same diameter as potatoes)
• 6 tablespoons melted butter
• Salt, pepper, paprika
• 6 tablespoons grated Parmesan cheese

Cut each potato crosswise into 4 equal pieces; cut six 1/4inch slices from center of each onion.  Place an onion slice between each piece of 1 potato, arranging them on a piece of aluminum foil; drizzle with 1 tablespoon butter.  Sprinkle lightly with salt, pepper, and paprika; sprinkle with 1 tablespoon cheese.  Wrap in aluminum foil.  Repeat with remaining ingredients.  Place potatoes on Cooking Grid, cover and cook (MOM) until potatoes are tender, 45 to 60 minutes.

Roasted Veggies

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This recipe is from APRON’S SIMPLE MEALS offered by PUBLIX (Publix Aprons)

ROASTED FALL VEGETABLES

• ¼ cup apple butter
• ¼ cup canola oil
• 2 cups pre-diced fresh sweet potatoes
• 2 cups pre-diced fresh butternut squash
• 2 cups refrigerated red potato wedges
• 1-1/2 cups fresh baby carrots
• ½ cup diced red onions
• Aluminum foil
• ½ teaspoon garlic salt
• ½ teaspoon seasoned pepper

Preheat oven to 450 degrees.  Whisk in a large bowl, apple butter and oil until smooth.  Stir in all vegetables until well coated.  Line baking sheet with foil; arrange vegetables in a single layer.  Sprinkle garlic salt and seasoned pepper over top.  Bake 35-40 minutes, stirring occasionally, or until vegetables are tender and golden.

Orange Crush

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Looking for a different way to serve carrots?

MICROWAVE CARROT CASSEROLE

• 4 cups sliced carrots

• 1 onion, diced

• 3 tablespoons butter or margarine

• 1 can cream of celery soup

• ¼ teaspoon dry mustard

• 1/8 teaspoon pepper

• ½ cup grated or shredded cheddar cheese

• ¼ cup of stuffing mix, mixed with 1 tablespoon melted butter

Cook carrots and onions in 3 tablespoons water and the 3 tablespoons butter in a covered 2 quart casserole for 8-10 minutes at 100% power. Do not drain. Add soup, seasonings, and cheese. Top with stuffing mix. Cook 4 minutes at 100% power.

Big Beans

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This is a great recipe for those Summer parties that are coming up.

BONNIE’S BEANS

• 1 pound ground beef, salt, pepper and brown

• 1 large onion, diced and cooked with the beef

• 1 large and 1 medium can VAN CAMP’S PORK AND BEANS

• 1 tomato soup

• 2 tablespoons brown sugar

• 4 tablespoons ketchup

• 2 tablespoons Worcestershire sauce

• 1 teaspoon garlic powder

Mix altogether and bake (covered) for 1 hour in a 350 degree oven. Uncover and bake for another ½ hour. May make a day ahead and re-warmed.

You Say Potato IV

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BAKED LONGBRANCH POTATOES


Peel 3 medium size potatoes and cut into strips, as for French fries. Place 1 tablespoon of oil in a casserole dish with a tight fitting lid. Arrange potatoes in the dish, sprinkle with salt and pepper, and dot with butter. Cover tightly and bake in a 400 degree oven for about 30 minutes.

You Say Potato III

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TWICE-BAKED POTATOES


Bake  potatoes until well done. Cut in half and scoop out centers. Mash; mix with salt, pepper, and butter; refill the shells. Push 1 square of butter in the middle of each filled potato. Sprinkle with Parmesan cheese and freeze. Defrost for 2 hours. Bake at 375 degrees for ½ hour. These are great to make several weeks ahead of time and use a few at a time. If you want to serve immediately after filling the potatoes, bake in 375 oven for ½ hour.