Side dishes
Page 3
Submitted by: Geraldine
- 1 20 oz can pineapple chunks, drained
- 1 16 oz can peach slices, drained and diced
- 1 11 oz can mandarin orange slices, drained
- 2 apples, diced
- 3 bananas, diced
- 1 pkg. instant vanilla pudding
- 3/4 cup sour cream
- 1/3 cup orange juice concentrate
- Prepare instant pudding according to the package directions.
- Stir in sour cream and orange juice concentrate.
- Fold in fruit.
- Chill.
Published: Sunday, February 19th, 2012
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- 2 Tbsp butter
- 1 small onion, sliced
- 1 can broccoli cheese soup
- 1/4 cup shredded cheddar
- 1/3 cup milk
- 1/8 tsp pepper
- 4 medium potatoes, cooked and sliced
- In skillet over medium heat, melt butter and saute onions.
- Stir in soup, milk, cheese, and pepper and heat to boiling.
- Add potatoes, reduce heat to low, and cover.
- Simmer for 5 minutes, or until hot and bubbling, stirring occasionally.
Published: Monday, February 20th, 2012
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- 1 portobella mushroom
- 8 oz mushrooms, shiitake or cremini would work well
- 3 cups vegetable stock
- 3 Tbsp butter
- 1/3 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp white wine, (optional)
- 1 Tbsp butter
- 3 Tbsp corn starch
- 1 tsp thyme
- Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
- Finely chop mushrooms.
- Place butter in a large saute pan over medium heat. Add onions and garlic and cook until translucent, 3 to 5 minutes.
- Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned.
- Add wine and remove from heat.
- Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes.
- Slowly whisk into stock; bring to a boil, whisking until thickened.
- Add the reserved mushroom mixture and thyme, and stir to combine.
Published: Tuesday, February 7th, 2012
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Submitted by: Kristy
- 1 lb. carrots, peeled and sliced into 1/4 inch pieces
- 2 Tbsp butter
- 1/3 cup packed brown sugar
- 1 cup water
- salt and pepper to taste
- Combine all ingredients in medium saucepan.
- Stir to make sure well blended.
- Bring to a boil over high heat.
- Reduce heat to medium and continue boiling (uncovered) for about 20 minutes, or until carrots are tender and the liquid has evaporated.
Published: Wednesday, January 11th, 2012
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