simple everyday side dishes from mom's recipes

How To Make simple everyday side dishes from mom's recipes

• 1

  PARMESAN ZUCCHINI: Slice fresh zucchini into 1/4 inch coins. Saute in butter until tender but not too soft. Sprinkle with salt, freshly ground black pepper, and Parmesan cheese. Serve hot
• 2

  FRESH CUCUMBERS AND ONIONS: Slice 2 large fresh cucumbers (peeled or not as you prefer) into coins. Slice 1 medium onion thinly. Pour vinaigrette dressing over vegetables and allow to set for several hours before serving. Serve cold.
• 3

  CLASSIC GREEN BEAN CASSEROLE: Drain 2 (15 ounces each) cans of green beans. Set aside. Mix 1 can (10 ounce) condensed cream of mushroom soup with 1/2 can of milk and 2 tablespoons dried onion flakes. Stir soup mixture into green beans. Place in baking dish or casserole dish and top with 1 (3 ounce) can French Fried Onion Rings. Cover dish with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake for 10 minutes more. Serve hot.
• 4

  BROCCOLI OR CAULIFLOWER: Best used fresh from garden. Wash and cut vegetables in bite sized pieces. Cook in the smallest amount of water possible (to which you have added a tablespon of butter and a a squirt of real lemon or fresh lemon juice) until tender. Drain and drizzle with butter. Sprinkle with salt and freshly grated black pepper.
• 5

  CORN PUDDING: Mix 1 (8 ounce) pkg jiffy muffin mix, 1 (15 ounce) can cream style corn, 1/2 cup sour cream, and 3 slightly beaten eggs. Pour into a buttered 2 quart casserole dish and bake for 30 minutes at 350 degrees.
• 6

  SO EASY MACARONI SALAD, YOUR WAY: To 3 cups cold, cooked macaroni add 2 stalks chopped celery, 1/2 an onion, chopped, and 1/4 cup chopped green or red bell pepper. Add 1/2 to 1 cup total of your choice of green or black olives, shredded carrot, a finely chopped radish, or other veggies. Thin 1 cup of Miracle Whip with a little milk to make salad dresssing the consistency you like. Mix dressing with salad ingredients and chill for at least 1 hour before serving.
• 7

  OLD FASHIONED CARROT SALAD: To 4 cups grated carrots add 1 cups finely chopped celery and 1/2 to 1 cup raisins. Mix. Thin 1/4 cup mayonnaise or Miracle Whip with a little milk to make a salad dressing the consistency you prefer. Mix and chill. Serves 8-10.
• 8

  SIMPLE BAKED BEANS: To 2 (15 ounces each) cans of pork and beans add 2 tablespoons brown sugar, 1 cup catsup, and 1 teaspoon dry mustard. Pour into casserole or baking dish. Top with 3 or 4 slices of bacon (each cut in half). Bake at 350 degrees for about 1 hour.
• 9

  MOM'S RED JELLO WITH FRUIT: Prepare 1 package of strawberry jello as package directs. Stir in one can of very well drained fruit cocktail and/or 1 cup sliced bananas. Pour into bowl and chill until firm. When ready to serve "frost" with whipped topping or whipped cream.
• 10

  GREEN COKE JELLO: Dissolve 1 package Jello with 1 cup boiling water. Instead of cold water called for on package use 1 cup cold coke beverage. Set in frig to begin to cool. Drain very well 1 (10 ounce) bottle maraschino cherries. Chop 1 cup pecans. Stir cherries and nuts into partially chilled Jello. Return to frig to complete chilling process. To serve frost with whipped topping or whipped cream.
• 11

  MARSHMALLOW TOPPED HONEY SWEET POTATOES: Drain 1 (17 ounce) can yams or sweet potatoes and cut into bite sized chunks. Place in baking pan and dot with 2 tablespoons butter. Then drizzle 1/3 cup honey over all. Bake at 350 degrees for 20 minutes. Remove from oven and spoon honey over potatoes. Sprinkle 1/2-3/4 cup miniature marshmallows over all ands return to oven long enough to brown marshmallows.
• 12

  BEET AND ONION SALAD: Mix together 1/4 cup wine vinegar (Mom used apple cider vinegar) and 1 tablespoon (or less to taste) sugar. Slice 1/2 an onion. Place onion in serving bowl. Add 1 can (16 ounces) sliced beets, undrained. Pour vinegar mixture over all and stir, being sure sugar is dissolved. Let sit at room temperature for at least 30 minutes before serving.
• 13

  FRIED POTATOES: Peel and slice potatoes. Fry until nicely browned and tender in butter mixed with a bit of vegetable oil. Salt and pepper to taste. You may add chopped onion or green pepper to potatoes before cooking if you like. Great for breakfast or lunch.
• 14

  CRAN-APPLE SALAD: Mix 1 (6 ounce) pkg. orange Jello with 1 cup boiling water. Stir until dissolved. Add 2 apples, peeled, cored, and chopped and 1 (16 ounce) can whole cranberry sauce. Mix well and pour into a 7 by 11 inch dish or casserole. Cover and refrigerate until congealed. Serve alone or with whipped topping.
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