Side Dishes


3 Tbsp vegetable oil

1 C long grain rice

1/2 onion - chopped

2 cloves of garlic - minced

1 C mild green chili salsa (or any salsa that is chunky)

2 C chicken broth

Heat oil in skillet until it is REALLY HOT, add rice and reduce heat to med high - stir rice constantly until it puffs up and turns white - then push rice off to side of skillet - add onion and garlic - sautee until soft, add salsa and stir everything well.  Add chicken broth, bring to a boil - reduce heat to simmer - COVER - let simmer until all of the liquid is gone - about 30 minutes.

***This recipe doubles well, if you are cooking for a crowd***


6-8 medium russet potatoes

1 can cream of mushroom soup

1 C sour cream

2 C cheddar cheese, grated - divided

2 green onions, chopped

2 Tbsp butter

Peel and parboil potatoes until barely tender.  Cool and shred/grate.

Combine soup, sour cream, 1 1/2 C cheese, green onions & butter in a large saucepan and heat until cheese melts.

Fold potatoes into sauce and place entire mixture into a 13x9x2 glass pan.  Sprinkle remaining 1/2 C cheese on top.  

Bake at 350 degrees for 30 minutes, or until cheese is melted.

**This recipe works great to make the night before and cook the next day, just don't add the last 1/2 C cheese on top until you are ready to put into the oven.**

My mom serves this every Christmas Eve with her Ham and we all look forward to it!


1 box Jiffy Corn Muffin Mix

1 can Cream Style Corn

1 can Whole Kernel Corn

1 egg

8 oz Sour Cream

1 stick REAL Butter (melted)

Drain 1/2 of the water from regular corn.

In a medium bowl, combine Muffin Mix, both cans of corn, egg & sour cream.  Mix well.
Pour into a greased glass casserole dish.  Drizzle melted butter over top.

Bake at 375 degrees for 1 hour.


12 carrots

1 small onion – chopped

1 clove garlic - minced

1 Tbsp Butter

1 stick (1/4 C) Butter, SOFTENED + 1 Tbsp

1 Egg, beaten

salt & pepper to taste

2 C Ritz Crackers, crushed

2 C shredded cheddar cheese – divided into (2) 1 cup portions

Preheat oven to 375 degrees. 

Clean carrots and cut into large pieces.  Cook in boiling water until soft.  Drain Well and mash.

Sautee onions & garlic over med-high heat in 1 Tbsp butter until soft.  

In large bowl, combine carrots, onion, SOFTENED stick of butter, egg, Ritz crackers, 1 Cup cheese.  Mix Well.

Place carrot mixture into greased 8x8 pan and top with remaining 1 cup cheese.

Bake uncovered for 30 minutes until bubbly and edges are slightly browned.


8-10 Yellow Crooked Neck Squash - sliced

1 bunch of green onions - chopped

salt & pepper to taste

1 tsp Sugar

1/2 stick butter

3/4 C Milk

2 Tbsp Flour

Preheat oven to 350 degrees.

Boil sliced squash in salted water until fork tender.  Drain water, but do not rinse squash.  Place squash back into pan and add salt, pepper, sugar, chopped green onion and butter.  

In a separate container, mix milk and flour together and then pour over squash.  Mix well.  Pour into a greased pan and bake uncovered at 350 degrees for 30 minutes, or until it starts to bubble, then broil top until brown.


 1 pkg bacon - cut into 2.5" pieces

 1 cup chopped onion

 1 clove garlic, minced

 1 (16 ounce) can pinto beans

 1 (16 ounce) can great Northern beans, drained

 1 (16 ounce) can baked beans

 1 (16 ounce) can red kidney beans, drained

 1 (15 ounce) can garbanzo beans, drained

 3/4 cup ketchup

 1/2 cup molasses

 1/4 cup packed brown sugar

 2 tablespoons Worcestershire sauce

 1 tablespoon yellow mustard

 1/2 teaspoon pepper

Preheat oven to 375 degrees

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.

To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.

Cover with foil and bake in preheated oven for 1 hour.


1 chopped celery stalk - (approx 1/2 cup)

1/2 C coarsley chopped red bell pepper

1/4 C chopped onion

1 garlic clove - minced

1/2 tsp vegetable oil

2 C Hot Chicken Broth (microwave for 2 minutes)

1 tsp chicken boullion

1/4 tsp ground cumin

1/4 tsp thyme leaves

1/8 tsp cayenne pepper

1/4 tsp salt

1/8 tsp black pepper

3/4 C uncooked long grain rice (rinsed & drained)

Cook celery, red bell pepper, onion, garlic and oil in a 10" non stick skillet over medium heat for 5-6 minutes, or until celery is tender-crisp, stirring frequently.  Stir in remaining ingredients.  Bring to a boil.  Cover & reduce heat to medium-low.  Simmer for 13-15 minutes, or until rice is tender and liquid is absorbed.  Remove from heat and let it stand covered for 5 minutes before fluffing with a fork and serving.

***You can always stir in some sliced sauteed spicy sausage or chicken at the end to make this a 1 dish meal.


1/4 C butter (1 stick)

1/2 tsp dried parsley flakes 

1/4 tsp dried onion flakes

1/2 tsp dried dill 

1 Tbsp shredded parmesan cheese 

1 pkg refrigerated buttermilk biscuits (10 count) - Do not use the flaky layers ones

Preheat oven to 400 degrees.

Melt butter, parsley, onion and dill in a microwave safe bowl for 20 seconds. Stir to blend ingredients.  

Cut biscuits into quaters, swish each piece around in herbed butter.

Using a glass pie plate or 9" round cake pan, arrange pieces so that each one touches each other.  

Sprinkle cheese on top.  

Bake at 400 degrees for 12-15 minutes.


1 (8 ounce) package cream cheese, softened 

6 tablespoons butter, softened 

1 (15.25 ounce) can whole kernel corn, drained 

2 teaspoons chopped fresh chives 

1/2 teaspoon onion salt 

Preheat oven to 325 degrees F.   

Grease a small baking dish (9"x9").

Blend together the softened cream cheese and softened butter in a mixing bowl. 

Gently fold in the corn, chives, and onion salt, then pour the mixture into the prepared GREASED baking dish.

Bake in a preheated oven, uncovered, for 20 minutes, stir, then continue baking for another 20 minutes, until heated through and bubbly.


2 1/2 lbs waxy potatoes, peeled and diced

1 C warm water 

1/2 C oil 

2 1/4 C nonfat dry milk 

1/2 C diced sweet red pepper 

1/2 Tbsp garlic powder 

1/2 Tbsp white pepper 

1/4 tsp seasoning salt 

1/4 tsp salt 

1 C instant mashed potatoes 


1/4 lb grated Romano cheese 

Preheat oven to 350 degrees.

Cook potatoes in boiling, salted water to cover until potatoes are no longer crunchy.  Set aside with all of the cooking water. 

In electric mixer, combine 1 C warm water, oil, dry milk, sweet pepper, garlic powder, white pepper, seasoning salt and salt.  

Add cooked potatoes with cooking liquid.  Mix thoroughly.  

Add instant mashed potatoes, stirring until smooth. 

Using a spatula, spoon mixture into a lightly greased large casserole pan that is about 2 inches deep.  

Sprinkle with layer of paprika to taste.  

Top with Romano cheese. 

Bake at 350 degrees for 15-20 minutes. 

***I like to divide into 6 portions and cook in a large 6 muffin pan for "rounded potato balls"***


1 cup milk

1/3 cup white cornmeal

1/2 teaspoon salt

1 cup shredded Cheddar Cheese, divided

1 cup canned corn kernels, drained

1/2 cup chopped green onions

2 large eggs, lightly beaten

4 tablespoons butter (1/2 stick), cut in small pieces

1/8 teaspoon ground red pepper flakes - optional

Preheat the oven to 400 degrees F.

In a medium saucepan, whisk together the milk, cornmeal, and salt. 

Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. 

Stir in 1/2 cup of the cheese, the corn, and the green onion. 

Temper the eggs by SLOWLY whisking some of the hot milk mixture into the beaten eggs.  You DO NOT want the eggs to cook, or you will mess up this recipe.

Stir the tempered eggs into the milk mixture. 

Pour the mixture into a 1-quart baking dish. 

Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. 

Bake for 25 to 30 minutes or until center is set and cheese is lightly 


Remove from the oven and serve immediately.


Preheat Oven to 400 degrees F.

Preheat Cast Iron Skillet on the stove with enough vegetable oil to just cover the bottom of the pan until HOT.

5 Heaping Wooden spoonfuls White Corn Meal (Albers Brand, if possible)

1 Heaping Wooden spoonful Self-Rising Flour

Dash of salt

1/8 tsp. Baking Soda

1 tsp Softened Butter

Approx. 1 pint Buttermilk

Mix all ingredients together, pouring Buttermilk in last, until it is a thick/thin consistency - not too thick and not too thin.

Pour batter into hot skillet.  Remove from stove and cook in a preheated 400 degree oven for approx. 15 minutes until the edges are brown and the middle cracks, then switch the oven to broil and brown the top.

***There is no real recipe, this is what I wrote down as I watched her make it over the years***


1 lb. bag dried pinto beans

1 onion - chopped

1 lb. ground beef

Cumin, Salt & Pepper to taste (Approx. 1 tsp. each)

Rinse beans then soak in water (enough to cover the beans, plus 1") for 3 hours.

Boil beans until tender.  Add the beef to the beans, adding 2 Tbsp of grease.

Cook for 30 minutes.

Fry the ground beef and onion until browned.  Add the cumin, salt & pepper.


12 oz Whipping Cream

1 lb. frozen kernel corn

1 1/2 Tbsp melted butter

1 1/2 Tbsp flour

2 Tbsp sugar

1/2 tsp salt

Pinch of white pepper (black works too)

3 Tbsp parmesan cheese

Combine whipping cream, frozen corn, salt, sugar and pepper in a pot and bring to a boil.  Simmer 5 minutes.

Make a roux from butter and flour, add to corn, mix well and remove from heat.

Transfer the corn mixture to a casserole dish, sprinkle with parmesan cheese and brown under broiler.


2 C white cornmeal (preferably Albers brand)

3/4 C to 1 C buttermilk

1 tsp baking powder

2 tsp sugar

2 eggs

1 onion - chopped

1 tsp salt

1 Tbsp flour

Corn Oil

In a large pot, pour corn oil so it is about 3" deep.  Heat to 350 degrees.

In a bowl, mix all the ingredients together (except corn oil, of course) until the consistency is smooth, but not too runny.  Start off with 3/4 C buttermilk, then add more if needed.

With a spoon, take a glob of the mixture and drop it into the hot oil.  It should curl up and look like a dumpling.

Cook until brown.

Drain on a paper towel.


2 Tbsp olive oil

3/4 tsp dried basil

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 pound fresh green beans, trimmed

2 Tbsp grated parmesan cheese

Preheat oven to 400 degrees.

In a large bowl, combine olive oil, basil, garlic powder, salt & pepper.

Add green beans and toss until evenly coated.

Place beans on rimmed cookie sheet in one layer.

Roast 25-30 minutes, or until tender and browned.  Turning once 1/2 way through cooking.

Sprinkle with parmesan cheese and serve.


3 yellow squash, cubed

1 clove garlic, minced

1 (8 ounce) package cream cheese, cubed

1 tablespoon dried basil leaves

salt to taste

In a glass serving dish, combine the squash pieces, garlic, salt & dried basil.  

Cover tightly with plastic wrap (or Press-n-Seal), and microwave on high for 3 1/2 minutes.  

Stir and re-cover, cooking on high for an additional 3 1/2 minutes, or until fork tender.

Sprinkle the cubed cream cheese over the top, and return to the microwave, cooking on high for 90 seconds, or until the cheese is melted. 

Stir until the cheese is smooth and blended into the squash. 

Let set for a minute or two before serving.

Serves 4