Recipes: Side Dish

One package - frozen, chopped broccoli - or chopped, steamed fresh broccoli Either steam fresh or prepare frozen according to directions One each - green pepper, sweet onion, lb mushrooms...

Posted by leah on May 29 2003 | Printable Version

Broccoli-Cauliflower-Bacon Salad

Crisply fry, firmly press between paper towels, and crumble one pound of bacon. Eliminate as much fat as possible. You can prepare this in advance and refrigerate. Chop small the...

Posted by elizabeth on Dec 12 2002 | Printable Version

Bulgarian Summer Salad

tomatoes (about 5), cubed scallions or green onions (about 2-3), chopped 1-2 cubano pepper, depending on taste extra-virgin olive oil, 1-2 tablespoons feta cheese 1/2 to 1 red or yellow...

Posted by elizabeth on Dec 12 2002 | Printable Version

Grandview Lodge Sweet Potato Casserole

Casserole: 3 cups sweet potatoes, baked and mashed (canned ok) 1/2 teaspoon vanilla 1/2 cup margarine or butter, melted 1 cup sugar 2 eggs, beaten 1/2 cup milk Topping: 1...

Posted by elizabeth on Dec 12 2002 | Printable Version

Kale

This method of preparing kale is from the new Joy of Cooking, and I have posted it here at Margaret's request. I have fixed this for many people in the family, whom have all enjoyed it (as far as I know). Kale is one of the best things people at risk for macular degeneration can eat. This is easy to fix, and you can prepare the kale leaves ahead of time or even a day or two before to cut down on time needed to actually fix the dish.

Posted by elizabeth on Mar 03 2003 | Printable Version

Kitty Lou's Bread Stuffing

Just a recipe for plain old bread stuffing for poultry, just like Kitty Lou used to prepare. It is SO good that it's hard to see why you'd ever do anything else!

Posted by elizabeth on Jan 14 2003 | Printable Version

Rice Pilaf with Leeks and Dill

Hands-down the best way I've ever made a rice dish. It was glorious! I cut it out from the Houston Chronicle, which says it is from Mediterranean Grains and Greens...

Posted by elizabeth on Jan 03 2006 | Printable Version