Archive for the ‘Side Dish’ Category


May 10, 2015

Submitted by Marcia

5 lbs or about 20 apples (Jonathon are best)
3/4 C Sugar
2 T Red Hot Candies
1/8 tsp Salt (scant)

Quarter apples (or divide into eighths if apples are large). Don’t peel or core. Cover bottom of dutch oven with small amount of water, then add apples. Boil until steaming, then cover pan and cook on medium until apples are soft (about 20 minutes). Strain through colander to remove peels and seeds. Add candies, salt and sugar and combine until dissolved.

Freezes well. Makes about 9 cups or 18 servings.

Refrigerator Pickles

April 19, 2015

Submitted by Marcia


12 Pickling Cucumbers (cut in chunks)
Sliced Onions (about 1/2 of a large onion)
Fresh dill (about .75 ounce)
Sliced garlic (about 8 cloves)
Red pepper flakes (about 1/2 tsp)

2 C  water
5/8 C  white vinegar
5/8 C  sugar
2 Tbl  salt
1 tsp alum

Bring brine to boil. Cool a little.
In 2 quart jars, layer other ingredients.  Pour brine over pickles in jars. Cover with lids. Let stand in refrigerator for 2 days before eating. Keep refrigerated.

Makes 2 Quarts.

Squash & Brussels Sprouts

November 19, 2014

Submitted by Linda

(Oh boy, was this delicious!)


For the SQUASH


1.25 lbs peeled, seeded butternut squash, cut into  3/4 – 1 inch cubes
2 oz diced pancetta
1 T olive oil
Kosher Salt, fresh ground pepper, thyme
(I also added Dried Shallots)


Toss all in a large bowl, spread in single layer on baking sheet. Bake for 30-40 minutes, turning once after 20 minutes, until the squash is tender and starting to brown.



8 oz Brussels sprouts, trimmed, cut in half, then thinly sliced
2 large cloves garlic, thinly sliced, then sliced
1 T Olive Oil
Kosher Salt, freshly ground pepper, thyme


Toss all in large blow, spread in single layer on baking sheet. Bake for 10-14 minutes until the sprouts are tender and their edges are starting to brown.

Gently toss together the contest of the baking sheets in a large serving bowl.  Serve warm or at room temperature.

Roasted Potatoes

November 19, 2012

Submitted by Sandy

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Picnic Potato Salad

April 8, 2012

Submitted by Sandy

4 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup thinly sliced purple onions
1 cup celery strips (1 inch by 1/4 inch)
3 medium cucumbers seeded and sliced
2 cups good mayo
5 tablespoons Dijon mustard
1 cup chopped celery
hard boiled eggs

Boil potatoes in salt water until tender but firm. Drain. Place in bowl.  Roughly slice them.  Sprinkle hot potatoes with vinegar, oil, salt and pepper.  When cooled, add vegetables, mayo and mustard. Refrigerate over night. Garnish with eggs.

Tri-Color Beans

April 8, 2012

Sandy’s BBQ Bunco theme was not only visually spectacular, but delicious, too!

Submitted by Sandy

6 strips bacon
1 can each ranch beans, black beans and baked beans (with there liquid)
1-2 tablespoons honey or brown sugar, to taste
grated cheddar cheese

In a dutch oven, brown bacon. Break into small bits.  Add 3 cans of beans.  Add honey or sugar. Simmer for at least 1 hour. Before serving top with cheese. Cook until melted.

Bean Salad

April 8, 2010

Submitted by Marcia

1  28oz can Bush’s Vegetarian or Honey Baked Beans (drain juice, but don’t rinse)
1/4 cup purple onion, chopped
1/4 cup sweet pickle, chopped
2 to 3 hard boiled eggs, sliced
1/4 cup black olives, sliced
1/2 cup celery, sliced
1/2 cup cheese, cubed (I used Havarti and sharp cheddar)
1/3 cup Mayo

Combine ingredients and chill.

Measurements are approximate, as I don’t have a recipe. (Let me know how this works out!)

Makes approximately 10 servings.

Greek Pasta Salad

April 8, 2010

Submitted by Marcia

12 oz dried mostacciolio or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp snipped fresh basil or 2 tsp dried basil, crushed
2 Tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
1 Tbsp anchovy paste (optional)
4 to 6 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves
1 jar marinated artichoke hearts (save juice)


  1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
  3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons organ, anchovy paste (if using), garlic, salt, and pepper. Add a small amount (1 or 2 tsp) of reserved marinade from artichoke jar. Cover and shake well. Drizzle over past mixture; toss to coat.
  4. Cover and chill in refrigerator for at least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
  5. Makes 12 to 16 side-dish servings.

Broiled Carrots

January 14, 2010

Submitted by Marcia


  1. On diagonal, slice peeled carrots 3/4″ thick
  2. Put carrots on broiler pan bottom
  3. Season with salt & pepper and olive oil
  4. Stir with hands or spatula until coated
  5. Broil to desired tenderness (about 10 minutes)

Mustard-Roasted Potatoes

January 12, 2010

From Ina Garten, Barefoot Contessa
Submitted by Sheila

Judy and Pat made this recipe for Allison’s bridal shower.  Sue said she made it twice since then.


2.5 pounds small red potatoes
2 yellow onions (I only use half of one)
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley


Preheat oven to 425 degrees.

Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.