– These are some of my favorite side dishes.
Sour Cream Potatoes
10 medium potatoes (unpeeled) boiled and cooled
1/2 cup butter
1 can cream of chicken soup
3 Tblsp. dried minced onion
1-1/2 cups grated cheddar cheese
1-pint sour cream
1 tsp. salt
1/2 tsp. pepper
1-1/2 cups cornflakes
3 Tblsp. butter
Boil unpeeled potatoes until soft. Cool and slice. Heat butter with soup. Add onion, cheese, sour cream, salt, and pepper. Mix with potatoes. Put in 9″ x 13″ casserole dish.
Melt butter with cornflakes. Sprinkle on the casserole.
Bake at 350° for 45 to 60 minutes until bubbling.
This is a great recipe for Thanksgiving and Christmas and the beauty of this recipe is that you can prepare it a day ahead, refrigerate and let the flavors mingle.
Since it uses dried minced onion, the flavor fully develops overnight. Just pop it in the oven on Thanksgiving or Christmas day. You can use fresh minced onion, but my family agrees that the dried onion gives it more depth of flavor.
Kentucky Spoon Bread
1- stick butter
1 box corn muffin mix
1 – 12 oz. can of corn – drained
1 – 12 oz. can of creamed corn
1 cup sour cream
2 eggs – beaten
Melt butter and add to remainder of ingredients.
Pour into 2-quart buttered casserole.
Bake at 350º for 45 minutes, til set in center.
Simple Cranberry Sauce
1 cup sugar
1 cup orange juice
1-12 ounce package fresh cranberries
1 Tblsp. Grand Marnier
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, add Grand Marnier, stir, and transfer to a bowl.
The cranberry sauce will thicken as it cools.
Corn and Tomato Salad
1 bag of frozen corn, (12-ounce)
1 red bell pepper
1 medium red onion, chopped
1 fresh jalapeño pepper, seeds removed and finely chopped
1/4 cup sour cream
1/4 cup mayonnaise
1 tsp. whole celery seed
1 tsp. Country Dijon mustard
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
Grape tomatoes halved
Microwave the bag of corn as directed on the package or use as is. Pour the bag of corn into a large bowl and allow to cool. (I like this recipe with the corn uncooked.)
Add the bell pepper, onion, jalapeño, sour cream, mayo, celery seed, mustard, and the chili powder. Gently stir the ingredients until combined.
Add the tomatoes and *season with the salt and pepper just before serving. Top with chopped cilantro.
*The salt tends to pull out the moisture from the vegetables and you will have a runny salad.
Green Bean Bundles
1-1/2 pounds frozen whole green beans ( or fresh beans)
5 Tblsp. butter
1/2 tsp. Worcestershire
1/2 cup brown sugar
1/4 tsp. soy sauce
1/2 tsp. lemon juice
1/4 tsp. garlic salt
10-ozs. sliced bacon
Microwave beans as the package directs or if you are using fresh beans, cook them in a steamer first.
You want them to be crisp tender. Cool beans.
In a medium saucepan, melt the butter with the brown sugar. Stir in the Worcestershire, soy sauce, lemon juice, and garlic salt. Heat and stir mixture until sugar dissolves.
Preheat the oven to 400 degrees. Make bundles of about 8 – 10 beans each. (Okay, I admit, I probably put more than 8 – 10).
Wrap 1/2 to 2/3 of a bacon slice around each bundle, secure with a toothpick and arrange in a single layer in a baking pan. I like to keep my baking pans looking shiny and new, so I always cover with Reynold’s wrap. (OCD tendencies, I know!)
Bake uncovered, for 10 minutes, then drizzle sauce over bundles. Return to the oven and bake until bacon is cooked. The bundles in the picture were baked for an additional 10 minutes.
(I like my beans with a little crunch to them. If you don’t, you will have to bake a little longer or cook a little more in the beginning.)
Remove from the oven, and serve warm or at room temperature.
Makes 6 to 8 servings.
Creole Green Beans
1 cup brown sugar
1 cup ketchup
1 medium onion – finely chopped
8 slices bacon – cooked and crumbled
Salt and pepper to taste
Combine all ingredients and pour over
2 – 16-ounce bags of frozen green beans, which have been microwaved and cooked to al dente and placed in a 2-quart casserole dish.
Prepare the night before and refrigerate overnight to allow the flavors to blend.
Bake at 350° for 35 – 40 minutes. Serve hot.