ECM::Side Dish Recipes

Green Bean Casserole

1 Giant Can Green Beans (Institutional size)
1 Family sized can mushroom soup
6oz can French Fried Onions
1 Cup Milk
1 Cup reserved green bean juice
cheese if desired
Drain beans (keep juice), put beans in a spray-coated casserole (Pam). Combine 1C bean juice, 1C milk, soup, maybe some Worchester sauce and cheese, half can of onions and pour over beans, mixing well. Top with remaining onions now or at last 5 minutes of cooking. Cook about 45 minutes to an hour at 350.

Baked Macaroni and Cheese

Serves 25-30 people Preparation time: 50 min. Cooking time: 45-50 min. (allow one hour)
3 lbs. elbow macaroni
salt
3 sticks butter
6 lbs sharp cheddar cheese
1 dozen large eggs
24 oz evaporated milk
paprika

Utensils:

Several large boiling pots w/ covers
colander
large mixing bowl
small sauce pan
egg beater
Briefly: As with any large quantity pasta dish, allow enough time to cook the pasta. Preferably, prepare pasta a day in advance before needling.
I. Preheat oven or ovens to 450F. In several large boiling pots, fill 3/4 full with water. Add a pinch of salt to each pot to add flavor. Cover and bring to a boil. When rapidly boiling, add elbow macaroni. Stir occasionally to prevent sticking. Refer to directions on macaroni package. Test for doneness (eat a piece). Drain in a colander and set aside to cool.
II. Grate cheddar cheese. Melt butter in small saucepan. In a large mixing bowl, add the eggs. Beat well. Add the evaporated milk and melted butter, mixing well.
Conclusion: In large sheet pans, fill 3/4 full with elbow macaroni. Add egg- milk mixture to about 1/2 full or when it is evenly distributed among the sheet pans. Add 1 cup or so grated cheddar cheese to each pan. Stir Thoroughly. Cover completely with remaining cheddar cheese. Sprinkle with paprika. Add to oven and cook for 45 min. or until egg custard is set and cheese on top is slightly brown.

Jacket Potatoes

Utensils:

Several large baking trays
grater
saucepans
several large bowls
Briefly: an easy dinner choice, but requires ample preparation time.
I. Preheat oven to 475F. Wash potatoes thoroughly. With a fork, prick each one several times. Rub each potato with margarine. Add to the baking trays. Fill each tray 1/2 full with water to keep the potatoes moist during baking. Place in oven and bake for 1 hour or until done.
II. Grate cheddar cheese. In a saucepan, fill 3/4 full with water. When rapidly boiling, cook broccoli until tender. Drain and set aside. In another saucepan, warm chili. In several large bowls, place chili, grated cheddar cheese, sour cream, cooked broccoli, and bacon bits to complement the cooked jacket potatoes. Serve with a salad. Enjoy the simple pleasure

Grandma Chris's Mandarin Salad

DeSaix Potato Salad

1 Cup Mayonnaise
2 Tablespoons vinegar (or more)
1 teaspoon salt (pepper if desired)
1 teaspoon sugar
4 Cups chopped potatoes boiled in salted water until tender (5-6 med
potatoes -- any kind, but red are often best)
celery, onion, and chopped egg as desired (I usually add only a bit of
finely minced onion)
Mix all but potatoes well and taste to be sure it is tart and sweet, more
of each than you think you want it, because when the potatoes are added,
it will be less than you expect. If the potatoes taste salty enough,
don't add any salt to the dressing. If they don't, then add salt to
the dressing. When the dressing tastes just right, add potatoes and
chill.

Tomato Surprise

1 (or 2) cans stewed tomatoes, chopped
1 3 oz pkg lemon Jell-O
1 T vinegar
1 tsp salt (optional)
Bring tomatoes to a boil and simmer 2 minutes. Then, add Jell-O, vinegar, and salt. Stir well to dissolve. Pour into mold and chill until set. Serve on lettuce with mayo.

Cheese Straws

½ pound butter or margarine
1 pound sharp cheddar cheese
3 cups flour
¼ teaspoon red pepper
pinch of salt
Let cheese and butter reach room temperature. Grate cheese and mix with butter. Add pepper and salt to flour then mix with cheese mixture. Press through cookie press using disc with 1 or 7 holes. Bake 15 minutes or until just beginning to brown. Will store in tins for 2 or 3 weeks.

Leigh Skinner's Mom's Artichoke and Spinach Dip

1 10 oz package frozen chopped spinach Cooked and drained well
1 8 1/2 oz. Can artichoke hearts and bottoms drained and chopped
1 Clove garlic minced or ½ tsp bottled chopped garlic
1/4 Cup vegetable oil and ¼ cup red wine vinegar mixed and poured over artichoke hearts
2 Tbs. Butter melted
2 TBS. All purpose flour
1 cup light cream
Mix these three ingredients into a thick white sauce. (tip from Laura is to put flour and cream into small bowl with a lid, shake the two together and it will be less lumpy after you mix it in with the butter and heat till thickened, stirring often)
1 Cup Parmesan cheese (this is what Laura sent, but it seems a lot/ JSD)
Salt and pepper to taste
MIX ALL INGREDIENTS TOGETHER. HEAT IN MICROWAVE FOR 3 TO 4 MINUTES COVERED, SERVE WITH CHIPS OR CRACKERS

Mary Brenda Joyner's Corn Pudding

2 Cups fresh corn or canned corn
2 tablespoons flour
2 tablespoons butter
2 eggs
4 tablespoons sugar
1 Cup milk or half & half
Combine all ingredients and put in a buttered casserole dish and bake at 350 for one hour (until knife inserted in center comes out clean.) Serves 8