Category: Side Dish

Beer Bread

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Beer bread? Yes, please and thanks to Dawn Sutter for this recipe.

Ingredients

  • 3 C self rising flour
  • 1/4 C sugar
  • 1 can 12 oz beer
  • 1 egg beaten
  • 1 T melted butter
  • 1 T water

Directions

Preheat oven to 350 degrees.  Combine flour & sugar.  Add beer and mix until just combined.  Place in bread pan and let rise for about 10 minutes.  Combine water and egg.  Brush over top of dough.  Bake at 350 degrees for 40-45 minutes.

Aunt Bobbie’s Southern Corn Recipe

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Aunt Bobbie’s famous Southern Corn recipe…

Ingredients

  • 1/2 cup butter
  • 16 oz frozen corn kernels
  • 2 Tablespoons light brown sugar
  • 1/4 cup Kentucky bourbon
  • 1/4 cup pecans, chopped

Directions

In a large skillet, melt butter. When bubbly, add frozen corn and stir until thawed. Add brown sugar and Kentucky bourbon, stirring well. Cook about 5 minutes more, until mixture begins to bubble and thicken. Toss in chopped pecans and serve.
Serves 6

Crazy Orange Salad

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Jennifer puts the crazy in this Crazy Orange Salad…or Orange Fluff as Bill calls this side dish.

Ingredients

  • 1  large tub of Cool Whip
  • 1 small tub of cottage cheese
  • 1 large package of orange Jello
  • 1 small can of Mandarin oranges drained

Directions

Just mix it all together, chill overnight. This recipe is only served to one person, NAN!  She is the only one that just LOVES it, others may take a spoonful but they are only being polite. 

CALHOUN’S TWICE-BAKED POTATO CASSEROLE

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Here’s the recipe for Calhoun’s Twice-Baked Potatoes…

Ingredients

  • 7 large baked potatoes (450 for 1 hr)
  • 1 stick butter, melted
  • 1 cup sour cream
  • 1 (8 oz) bottle ranch dressing (can use lite)
  • 8 ounces grated cheddar cheese
  • 8 ounces bacon bits (can omit)
  • 1/2 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (can omit)

Topping

  • 2 cups corn flake crumbs
  • 1/4 cup melted butter

Directions

  • Cut baked potatoes in half lengthwise and scoop out pulp
  • Place pulp and 1 stick melted butter in food processor with blade attachment or in mixing bowl with paddle attachment (can mash by hand with large fork)
  • Mix until pulp is smooth with only a few lumps
  • Add remaining ingredients and mix until blended. Do not over mix
  • Spread evenly into 9 x 13 in casserole dish using rubber spatula
  • Mix cornflake crumbs and butter. Spread evenly on top.
  • Cover and bake at 350 for 20 minutes. Uncover and cook additional 5 minutes (I think this needs to be longer — maybe 10-15 min)

Yield: 10-12 servings

Potatoes can be baked ahead and refrigerate them, but pulp comes out easier when slightly warm.

Party Time Beans

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This is what we guess the baked bean recipe is that Mrs. Gillis would never give us…

Ingredients

  • 1 1/2 cups ketchup
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium sweet red pepper chopped
  • 1/2 cup water
  • 1/2 cup packed brown sugar
  • 2 bay leaves
  • 2 or 3 teaspoons of cider vinegar
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 can each of the following, rinsed and drained (each being about 15 or 16 oz)
    • Kidney beans
    • Great northern beans
    • Lima beans
    • Black beans
    • Black eyed peas

Directions

In a slow cooker, combine the first 10 ingredients and mix well.  Add the beans and peas, mix well and cook for 5 to 7 hours or until onion and peppers are tender.  Remove bay leaves. Yields 14 to 16 servings.

 

Gramie Sutter’s Rolls

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Gramie Sutter has great buns…

Ingredients

  • 1 cup water
  • 3 cups bread flour
  • 1 1/2 t salt
  • 1 T olive oil
  • 1 T sugar or honey
  • 2 t yeast

Directions

Place in bread machine in that order. Use the dough setting. Shape dough as desired and let raise about 45 minutes.  Bake at 350 until they look done.

For crescent rolls, make two balls and roll out into a circle.  Cut the circle in eight sections like a pie. Start rolling the triangle from the large side toward the small end.

When they come out of the oven, place on a rack and brush with butter.

Mrs. Neary’s Potatoes

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Joan Neary’s famous potatoes…

Ingredients

  • 2 pounds frozen hash browns potatoes
  • 1/2 cup melted butter
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cups chopped onions
  • 2 cups grated cheddar cheese
Topping
  • 1/4 cup melted butter
  • corn flake crumbs

Directions

Put all the ingredients together in an 11 x 13 pan and sprinkle with the corn flake crumbs,  Drizzle with the butter. Bake 350 for 1 hour.