Sides
Funeral Potatoes
6-8 whole medium potatoes
1/4 c butter
1/3 c onion, chopped
1 can cream of chicken soup
1 16 oz container sour cream
1 1/2 c cheddar cheese, grated
Put whole, unpeeled potatoes in Instant Pot on manual high for 5 minutes. Instant release. peel potatoes and grate. Saute onion in the butter. Mix soup, sour cream, and cheese. Add in potato and cooked onion and mix. Press into baking dish.
Melt another 1/4 c butter in small pan and mix in 3/4 c corn flakes until lightly browned. Sprinkle on top of potatoes. Bake at 350 for 45 minutes.
Green Bean Casserole
3 large handfuls fresh green beans - rinsed and ends removed
16-20 oz mushrooms, sliced (a variety is nice - baby bella, crimini, oyster, etc)
large white onion, sliced thinly from pole to pole
1/2 c butter
3 cups heavy whipping cream
smidge nutmeg
salt and pepper to taste
French's fried onions
Steam green beans and place in 9x13 inch dish. Saute onion and mushrooms with the stick of butter until onions are translucent. (I think I sometimes add a bit of minced garlic here, but I can't remember). Cover sauteed veggies completely with heavy whipping cream - should be about 3 cups. Add nutmeg, salt, and pepper to taste. Simmer until thickened (this can take a while). Pour over green beans in dish. Top with French's Fried Onions. Cook at 350 degrees for about 20 minutes or until onion topping is brown and all is heated through.
Potato Salad
Boil potatoes and eggs. Add mayo, a little mustard. Add onion, salt, pepper, sugar, dill relish or sweet relish, and celery seed. Stir until just mixed.
Frog Eye Salad
1 c sugar
2 T four
2 1/2 t salt
1 3/4 c pineapple juice
2 eggs, beaten
1 T lemon juice
1 T cooking oil
1 pkg Acini de Pepe
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple
1 9 oz Cool Whip
1 c mini marshmallows
1 c coconut
Combine sugar, flour, and 1/2 t salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring, until thickened. Add lemon juice. Cool to room temp.
Bring a pot of water to boil with the cooking oil and 2 t salt. Add Acini de Pepe. Cook until done. Drain and rinse. Let cool to room temp.
Mix Acini de Pepe into egg mixture - lightly but thoroughly. Refrigerate overnight. Add remaining ingredients. Refrigerate again, until chilled. Serves a freaking 25.
Watergate Salad
1 pkg instant pistachio pudding
1 8 oz Cool Whip
1 sm can crushed pineapple (undrained)
1 c mini marshmallows
Mix all. Refrigerate.
Craisen/Cilantro Cheese
1 bunch of cilantro
1/3 c sugar
1 bag Craisens
2-4 green onions
1 de-seeded jalepeno
Pulverize all together. Spoon on top of cream cheese. Serve with crackers.
Meg's Cranberry Sauce
Fresh cranberries
sugar
orange zest
apple juice
Boil all down; add sugar to taste.
Broccoli-Rice Casserole
2 c cooked rice
2 c cooked broccoli
1 c onion, diced
1 c cheddar cheese, grated
1 c cream soup
1 c (or less) mayonnaise
1/2 can evaporated milk
Butter
Ritz Crackers
Mix together. Put in dish. Crush crackers and brown in butter. Put crackers on top of mixture. Bake at 350 for 20-30 minutes.
Can mix in cubed, cooked chicken prior to baking for a more complete meal.
Seasoned Stuffed Mushrooms
24 Lg. mushrooms
1/2 c soft breadcrumbs
1/3 c grated parmesan cheese
1/3 c butter, melted (or Olive Oil)
1/4 c onion, grated
2 T minced parsley
1/2 t dried oregano
1/4 t pepper
Clean mushrooms with damp paper towel. Remove stems and finely chop. Set aside caps. Combine stems and remaining ingredients, stirring well. Spoon mixture into caps. Place on a lightly greased baking sheet. Bake at 350 for 25-30 minutes.
6-8 whole medium potatoes
1/4 c butter
1/3 c onion, chopped
1 can cream of chicken soup
1 16 oz container sour cream
1 1/2 c cheddar cheese, grated
Put whole, unpeeled potatoes in Instant Pot on manual high for 5 minutes. Instant release. peel potatoes and grate. Saute onion in the butter. Mix soup, sour cream, and cheese. Add in potato and cooked onion and mix. Press into baking dish.
Melt another 1/4 c butter in small pan and mix in 3/4 c corn flakes until lightly browned. Sprinkle on top of potatoes. Bake at 350 for 45 minutes.
Green Bean Casserole
3 large handfuls fresh green beans - rinsed and ends removed
16-20 oz mushrooms, sliced (a variety is nice - baby bella, crimini, oyster, etc)
large white onion, sliced thinly from pole to pole
1/2 c butter
3 cups heavy whipping cream
smidge nutmeg
salt and pepper to taste
French's fried onions
Steam green beans and place in 9x13 inch dish. Saute onion and mushrooms with the stick of butter until onions are translucent. (I think I sometimes add a bit of minced garlic here, but I can't remember). Cover sauteed veggies completely with heavy whipping cream - should be about 3 cups. Add nutmeg, salt, and pepper to taste. Simmer until thickened (this can take a while). Pour over green beans in dish. Top with French's Fried Onions. Cook at 350 degrees for about 20 minutes or until onion topping is brown and all is heated through.
Potato Salad
Boil potatoes and eggs. Add mayo, a little mustard. Add onion, salt, pepper, sugar, dill relish or sweet relish, and celery seed. Stir until just mixed.
Frog Eye Salad
1 c sugar
2 T four
2 1/2 t salt
1 3/4 c pineapple juice
2 eggs, beaten
1 T lemon juice
1 T cooking oil
1 pkg Acini de Pepe
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple
1 9 oz Cool Whip
1 c mini marshmallows
1 c coconut
Combine sugar, flour, and 1/2 t salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring, until thickened. Add lemon juice. Cool to room temp.
Bring a pot of water to boil with the cooking oil and 2 t salt. Add Acini de Pepe. Cook until done. Drain and rinse. Let cool to room temp.
Mix Acini de Pepe into egg mixture - lightly but thoroughly. Refrigerate overnight. Add remaining ingredients. Refrigerate again, until chilled. Serves a freaking 25.
Watergate Salad
1 pkg instant pistachio pudding
1 8 oz Cool Whip
1 sm can crushed pineapple (undrained)
1 c mini marshmallows
Mix all. Refrigerate.
Craisen/Cilantro Cheese
1 bunch of cilantro
1/3 c sugar
1 bag Craisens
2-4 green onions
1 de-seeded jalepeno
Pulverize all together. Spoon on top of cream cheese. Serve with crackers.
Meg's Cranberry Sauce
Fresh cranberries
sugar
orange zest
apple juice
Boil all down; add sugar to taste.
Broccoli-Rice Casserole
2 c cooked rice
2 c cooked broccoli
1 c onion, diced
1 c cheddar cheese, grated
1 c cream soup
1 c (or less) mayonnaise
1/2 can evaporated milk
Butter
Ritz Crackers
Mix together. Put in dish. Crush crackers and brown in butter. Put crackers on top of mixture. Bake at 350 for 20-30 minutes.
Can mix in cubed, cooked chicken prior to baking for a more complete meal.
Seasoned Stuffed Mushrooms
24 Lg. mushrooms
1/2 c soft breadcrumbs
1/3 c grated parmesan cheese
1/3 c butter, melted (or Olive Oil)
1/4 c onion, grated
2 T minced parsley
1/2 t dried oregano
1/4 t pepper
Clean mushrooms with damp paper towel. Remove stems and finely chop. Set aside caps. Combine stems and remaining ingredients, stirring well. Spoon mixture into caps. Place on a lightly greased baking sheet. Bake at 350 for 25-30 minutes.
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