Side dishes
Page 7
- 3 large tomatoes, thickly sliced
- 1 lb. buffalo mozzarella, thickly sliced
- 2 bunches fresh basil
- balsamic vinegar
- olive oil or basil pesto grapeseed oil (Wildtree makes a delicious one)
- Place one piece of mozzarella, one basil leaf, and one tomato on top of each other.
- Place on plate and continue making multiple stacks until you run out of ingredients.
- Drizzle with oil and vinegar.
Published: Sunday, August 21st, 2011
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- 3/4 cup apple cider vinegar
- 1 cup water
- 1/2 onion, sliced
- 1 cucumber, peeled and sliced
- Salt and pepper to taste.
- Combine all ingredients in glass bowl.
- Refrigerate for at least 1 hour.
Published: Saturday, August 20th, 2011
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Recipe by: Aunt Lill
- 3 or 4 chicken breasts, par boiled and diced
- 1 green pepper, diced
- 4 green onions, diced
- 5 mushrooms, diced
- rice
- soy sauce
- 3 eggs, beaten
- Cook rice according to package.
- Cook green peppers and onions in large fry pan for about 7 minutes or until almost tender. Add mushrooms to pan and cook until all veggies are tender.
- Place chicken in pan and add soy sauce to taste.
- Once rice is ready add to same pan and fry all together.
- Push rice to the side and scramble beaten egg in the middle of the pan.
- Mix all together and serve.
Published: Friday, August 12th, 2011
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Submitted by: Uncle Paul and Aunt Cindy
This dish tastes great warm or chilled.
- 8 to 10 medium Idaho potatoes
- 6 to 8 hard boiled, peeled, and chopped
- 1 package bacon
- 2 stalks celery
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup Miracle Whip
- 1/2 Tbsp cider vinegar
- Peel and slice potatoes. Boil for 15 minutes or until just tender. Drain and run under cold water.
- Cook bacon while potatoes are boiling, save drippings.
- Chop celery into large chunks and cook in bacon drippings until tender, about 7 minutes. Remove from drippings.
- Crumble bacon.
- Place all ingredients into large mixing bowl.
- Turn slowly with large spoon until well mixed.
Published: Thursday, August 11th, 2011
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