Category: Side Dishes

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Yellow Squash Casserole

Ingredients

4 cups sliced yellow squash

½ cup chopped onion

35 buttery round crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

¾ cup milk

¼ cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter

Directions

  • Step 1
    • Preheat oven to 400 degrees F (200 degrees C).
  • Step 2
    • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • Step 3
    • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Step 4
    • Bake in preheated oven for 25 minutes, or until lightly browned.
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Framboise Cranberry Sauce

Yield: 9 servings (serving size: 1/4 cup)

Ingredients

  • 1 (12-ounce) bottle Framboise Lambic beer (such as Lindemans)
  • 1 cup sugar
  • 1 1/2 teaspoons grated orange rind
  • 1 (12-ounce) package fresh cranberries

Preparation

1. Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill. (Sauce will thicken as it chills.)

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Cucumber-Tomato Salad with Buttermilk Dressing

Makes 8 servings (7 cups)

Total Time: 20 minutes

TOSS:

  • 4 cups seeded and thinly sliced cucumbers
  • 2 cups halved grape tomatoes
  • 1 cup thinly sliced radishes
  • Salt and black pepper to taste

WHISK:

  • 1/4 cup each sour cream and buttermilk
  • 1 Tbsp. white wine vinegar
  • 1 tsp. each chopped fresh dill and chives
  • 1 clove garlic, minced

Toss together cucumbers, tomatoes, and radishes; season with salt and pepper.

Whisk together sour cream, buttermilk, vinegar, dill, chives, and garlic until smooth; season with salt.

Drizzle dressing over vegetables and toss to coat.

 

 

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Boston Market’s Creamed Spinach (Clone)

3 tablespoons margarine or butter
3 tablespoons flour
2 cups milk
1/2 cup grated Parmesan or Romano cheese
1 medium onion, finely chopped
2 cloves garlic, minced
1 to 2 tablespoons butter
2 packages frozen chopped spinach, thawed, squeezed dry
salt and pepper

Combine flour and butter in saucepan; heat and stir to make roux.
Add milk (more if necessary) and cheese.
In another pot, saute onion and garlic in butter; add spinach.
Cook 10 minutes, or until spinach is hot and onion is translucent.
Add white sauce and mix thoroughly. Add salt and pepper.

Note: You can make this ahead and reheat in a casserole (sprinkle with buttered bread crumbs).

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Cole Slaw

1 cup vinegar
3/4 cup water
1 teaspoon flour in 1/4 cup water
1 egg
1 cup sugar
Salt
pepper

Mix all of the above together and bring to a boil. Pour over chopped cabbage.

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Potato Salad

6 small potatoes (chopped)
3 or 4 boiled eggs
1 green pepper
1 onion
Mustard
Mayonaise
Vinegar

Cook potatoes, drain most of the water off, and then mix with the other ingredients, according to taste.

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Squash Casserole

4 or 5 small squash (cooked)
1 cup shredded cheddar cheese
1 cup mushroom soup
1 chopped onion
1/2 cup mayonaise
2 eggs (well-beaten)

Mix all of above together and pour in baking dish. Top with crackers or corn flake crumbs. Bake at 350 degrees for 45 minutes.

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German Potato Salad

4 potatoes (peeled, cooked whole, sliced 1/4 in. thick when cool)
3 onions (sliced)
1 12 oz. package of bacon

Dice and fry the bacon. Reserve bacon grease, then add:

1 cup water
1/2 cup vinegar
1 cup brown sugar
3 tablespoons corn starch
Salt and pepper (to taste)

Boil the previous mixture until thick. Layer potatoes, onion, and bacon in dish, and pour sauce over this. Bake at 350 degrees for 1 hour covered (Uncover last 15 minutes or so).