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Page 11
Submitted by Grandma

  • 1 quart white vinegar
  • 1 quart water
  • 24 hard boiled eggs
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1 tsp pepper
  1. Boil vinegar and water
  2. Add spices
  3. Pour into glass jar
  4. Drop in peeled eggs.
  5. Let stand at least 7 days.  Depending on how intense you want the flavor you may want to leave them in for a few weeks.
Published: Wednesday, June 8th, 2011
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Submitted by: Mom

Swiss cheese bread is delicious warm with salads or as a side dish for almost any meal. With the top cut off of the french bread it gives the loaf a chance to get gold brown but still leaving the deliciously crunchy bottom. I also enjoy this bread cold the next day, if there is ever any left ;)

  • 1 loaf French bread
  • 1/2 cup softened butter
  • 1/2 tsp dried mustard
  • 1/2 cup chopped onions
  • 2 Tbsp poppy seeds
  • 1 pkg sliced Swiss cheese
  1. Preheat oven to 400
  2. Slice off the top crust of the loaf and then slice into pieces without slicing all of the way through.
  3. Mix together butter, mustard, onions and poppy seeds in a small bowl.
  4. Spread butter mixture between each slice.  If any remains spread over top.
  5. Place a small piece of Swiss cheese in between each slice.
  6. Place in tinfoil boat (leave top open) on a baking sheet.
  7. Bake at 400 until brown
Published: Monday, May 23rd, 2011
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Submitted by: Kristy

  • 1 pkg long grain wild rice (Uncle Ben's), cooked
  • 2 whole chicken breasts, cooked and cubed
  • juice of one lemon
  • 1/2 cup red onion
  • 5 oz can sliced water chestnuts, drained and diced
  • 2 cups seedless grapes, halved
  • 1 cup cashews
  • 1/2 cup mayonnaise
  • salt and pepper
  1. Mix all together.
  2. Serve chilled.
Published: Saturday, May 21st, 2011
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Submitted by Aunt Nancy

  • 1 small to medium sized onion, diced
  • 1 stalk of celery, diced
  • 1/2 tsp celery salt
  • 1/2 stick butter or margarine
  • 1 1/2 cups Minute rice
  • 2 chicken bullion cubes
  • 2 beef bullion cubes
  • 8 oz. Cheese Whiz
  • 1 bag frozen chopped broccoli
  • 1 can cream of mushroom soup
     
  1. Preheat oven to 350
  2. Cook celery & onion in 1/4 stick butter add celery salt
  3. Cook rice according to package directions with remaining butter & bullion cubes
  4. Melt Cheeze Whiz in rice
  5. Microwave broccoli until tender
  6. Combine all ingredients
  7. Add mushroom soup
  8. Bake at 350 degrees for 45 minutes
Published: Saturday, May 21st, 2011
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