SIDE DISHES
AMBROSIA SALAD
1 cup mandarin oranges
(drained)
1 cup mini marshmallows
1 cup sour cream
1 cup pineapple chucks
(drained)
1 cup shredded coconut
Directions:
Mix ingredients together and
chill before serving. Double or triple
ingredients to make more. One of
Bonnie’s many holiday traditions.
AU GRATIN POTATOES
4-6 Potatoes
Velveeta Cheese Sauce (see
SAUCES)
Fully cooked Ham (optional)
Salt and pepper to taste
Directions:
Boil potatoes with skin on
until fork tender, drain, and remove skins and slice thinly into casserole
dish. Make Velveeta cheese sauce and
pour over with some additional milk for desired consistency. Dot with ham chunks and butter pats. Bake for 20-30 minutes in casserole dish
until bubbly and golden on top.
BEATS
ALL BEETS (aka Harvard Beets)
Canned
beats
1/2
cup sugar
1/2
cup cider vinegar
1
tablespoon cornstarch
1/2
teaspoon salt
2
whole cloves
2
tablespoons butter
Directions:
Combine
sugar, vinegar, cornstarch and in a saucepan and cook until clear, add beats
and put in double boiler (pot over another pot of boiling water) and simmer 30
minutes, careful not to boil mixture. At
the end, add 2 tablespoons butter.
BLACK
EYED PEAS
1
Bag of Black Eyed Peas
Water
to cover (add more if necessary as it cooks so you have some broth)
Butter
or Olive Oil to Taste
Ham
hock (optional)
1 Onion (yellow or white)
Directions:
Sauté onion add remaining
ingredients in large stock pot, bring to a boil and simmer until done. Bonnie always had her children eat these on
New Year’s Day for good luck!
BOILED
RED POTATOES WITH GREEN BEANS
Baby
red potatoes
Green
beans
Salt
to taste
Butter
(garnish)
Pepper
(garnish)
Directions:
Boil
15-30 baby red potatoes in water till just tender. Add Green beans and boil till just
tender. Drain and serve with melted
butter, salt and pepper
BREAD
STUFFING
1
package Pepperidge farms (cubes and can add small package of crusted) and can
use left over bread (toasted and cubed).
Celery
Onion
(yellow or white)
Parsley
Carrots
(optional)
Apples
(optional)
Sage
Salt
and pepper to taste
Poultry
seasoning
Stock
(Chicken or Veggie)
Eggs
(Optional)
Directions:
Sauté finely chopped onion,
celery, parsley, carrots and apples till tender, add seasoning. Toast bread on cookie sheet until crunchy and
cut in large cubes. Add sage and desired
spices to bread crumbs. Mix sauté
mixture with bread crumbs, add prepackaged bread crumbs and add 1-2 beaten eggs
(optional) and fold in at least 2-3 cups of stock. Suggest mixing with your hands to keep it
fluffy. Dot the top with butter pats and
bake in buttered casserole dish at 375 for 30-45 minutes until top is crispy
and golden.
BROCCOLI “TREES” WITH SNOW
Broccoli
Butter
Salt
Mayonnaise (or Vegannaise)
Lemon
Directions:
Boil
broccoli until just fork tender (do not overcook)
Melt
butter on top, salt and lemon to taste
Snow: Whisk Mayonnaise with lemon and serve
(Bonnie
always got us to eat our Broccoli this way)
CHEESE
BALL
2
Cups cheeses of choice
1
Package cream cheese (cold)
1
Stick of butter (cold)
Dash
of cream
1
Clove of garlic
Finely
chopped pecans (or other nut)
Salt
and Pepper
Directions:
Grate
cheese and set aside. Combine all
ingredients and beat with electric mixer until smooth. Put in freezer for a few minutes to firm up
if mixture gets too soft to roll in nuts.
Form a ball or log shape, roll in nuts and wrap in wax paper and chill
for at least 6 hours. Serve chilled.
Cheese
ideas: Mom loved the Cheddar and Blue
cheese combination. You can also try
Swiss and Gruyere or other favorites cheeses.
They all taste good!
1
loaf of sourdough or French bread cut in 1/2 long ways
Butter
(optional)
Mayonnaise
(or Vegannaise)
Canned,
Green Chiles
Cheddar
Cheese
Directions:
Spread
with butter (optional), spread layer of mayonnaise, spread layer of canned,
diced green chilies on top and sprinkle with cheddar cheese and bake until
cheese mixture bubbly and bread crunchy.
2 cups cooked rice
1 cup grated cheddar cheese
1 7 oz. can diced chiles
1 1/2 cups sour cream
Directions:
Blend rice with other stuff
and place in a butter greased casserole pan.
Bake at 350 degrees for 1/2 hour or more.
CHUTNEY
17
Mangoes
17
Peaches
1
box golden raisins
1
bag red seedless sweet, firm grapes
4
RED PEPPERS
2
YELLOW PEPPERS
2
ORANGE PEPPERS
1
1/2 CHOPPED CANDIED GINGER
2-4
ONIONS
8
APPPLES
2
GARLIC BULBS
2
TABLESPOONS RED PEPPER FLAKES
FRESH
GINGER, BIG HUNK, PEELED SLICE
Directions:
This is to make a canned
batch that gets put in mason jars, sterilized and stored.
COLE SLAW
CABBAGE
CELERY
GREEN PEPPER
RED PEPPER
ONION
CARROT
GRATE OR CHOP ADD DRESSING
THEN FROZEN PEAS BEFORE SERVING
DRESSING:
1 CUP MAYO
1/2 CUP SUGAR
1 TEASPOON SALT
3 TABLESPOONS VINEGAR
3 TABLESPOOONS CANNED MILK
CORNBREAD
1 cup all-purpose flour
1 cup Yellow Corn Meal
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk (or
milk)
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter, melted
Directions:
Mix together flour, sugar,
cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable
oil and butter in a small bowl; mix well. Add to flour mixture; stir just until
blended. Pour into greased casserole dish or baking pan. Bake at 350 for 35
minutes or until knife inserted in center comes out clean. Note:
Use more or less sugar depending on how sweet you want it to be (i.e. is it for cornbread stuffing, for bean
soup, for Chile
CORNBREAD STUFFING
Amounts
vary based on quantity to make.
1
Batch of cornbread
1
Cup Pepperidge farms stuffing mix
2
Bunches Scallions (Green Onion)
1
bunch of chopped Parsley
4-5
stocks Celery
1
Stick of butter
1/4
teaspoon rubbed Sage
Salt
and Pepper to taste
Poultry
seasoning
2
Cans Chicken Broth (or Vegetable)
1-2
Eggs (optional)
Directions:
Pre-bake
cornbread, cool thoroughly and let sit overnight uncovered to get “stale”. Break cornbread into crumble and put in large
metal bowl, mix with prepackaged kind(optional) and set aside. Finely chop celery, parsley and scallions and
sauté in a stick of butter for 10 minutes, till tender. Add sage, salt and pepper to cornbreads and
pour onion mixture over, toss lightly and lastly chicken broth, toss, then add
egg to coat, and transfer to buttered casserole dish, dot top with butter
pats. Bake at 375 for 30-45 minutes.
CRANBERRY
RELISH
I
think you do same as sauce except you have to put cranberries through a sieve,
not sure how this works and I think you have to add gelatin to make it set up
in the mason jars =)
CRANBERRY
SAUCE
1-2
bags fresh cranberries, Sugar to taste
Directions:
Boil
in water until cranberries “pop!”
(Talisha
told me Bonnie loved this part of the Thanksgiving dinner when the cranberries
simmer and pop and she would put her face over the pot and smell the yummy
aroma) Put in bowls, can refrigerate and
serve cold or room temperature.
DEVILED
EGGS
12
eggs (prepare hardboiled and let cool)
Cut
in half long ways
1
Stick melted butter
2
Tablespoons Vinegar
2
Teaspoons Sugar
2
Tablespoons Mayonnaise
2
Tablespoons French’s Yellow Mustard
1/2
teaspoon salt
Directions:
Dissolve
sugar in vinegar and add to remaining ingredients with cooled eggs yolks, whisk
or beat with electric mixer and fill eggs.
Garnish with paprika. Serve
chilled on Easter or as an appetizer with any meal.
FRENCH POTATOES
4-6 Potatoes
1 Cup Milk
1 Cup Cream or 1/2 and 1/2
1 Stick Butter
Salt to taste
Pepper (garnish)
Directions:
Peel and thinly slice
potatoes, works best to do them in a slicer on a grater. Lay in buttered casserole dish, cover with
milk, cream, butter and salt. Bake at
least one hours till potatoes are fork tender.
If desired, broil a layer of Swiss (or other) cheese on top just before serving.
GWENNIE’S POTATOES
4-6
Potato Assortment (sweet, Yukon
Olive
Oil
12
cloves (or more!) Garlic
2
sprigs fresh Rosemary (or dried)
Salt
and Pepper to taste
Directions:
Preheat
oven to 375. 1/2 inch cube potatoes and
coat with olive oil, add remaining ingredients and roast in Casserole dish
turning often with metal spatula until golden brown, crispy and fork
tender. Note: you may need to add more olive oil as it
cooks if mixture is looking dry.
MASHED POTATOES
6 potatoes
1/2 cup Cream, 1/2 and 1/2
or Milk
1/2 stick to 1 stick Butter
Salt to taste
Pepper (garnish)
Directions:
Boil
6 potatoes until fork tender (creamer russet, red, Yukon
PARKER
HOUSE ROLLS
A
house favorite!
1 package dry yeast
1 cup warm water (105-115
degrees)
3 tbsp. Sugar
2 tbsp. Shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose
flour, divided
1 stick of butter (melted)
Directions:
Dissolve
yeast in warm water in a large bowl. Add
sugar, shortening, egg, salt and half the flour; beat at low speed until
smooth. Stir in enough of the remaining
flour to make soft dough (soft as a baby’s butt, Mom used to say!) Place dough in a greased bowl. Cover and let rise in a warm place, 1 hour
until doubled in bulk, or cover and refrigerate up to 5 days. Punch dough down; turn onto lightly floured
surface and knead 5 times. Roll out and
cut out circles that get folded over sealed with melted butter. Put on baking sheet and cover and let rise at
least 20-30 minutes. Bake at 400 degrees for 10-15 minutes until golden. Serve with honey butter, a mixture of
whipped honey and butter.
**Let
us note that this year Thanksgiving 2004, Kimberly Ann Caslin, Bonnie’s beloved
first born made the best rolls ever!
PEARL ONIONS WITH CREAM
SAUCE
1
Bag Fresh Pearl Onions (peel them)
Cream
Gravy (see SAUCES section)
Directions:
Peel
the onions and boil in water till fork tender.
Prepare “Cream Gravy” and add cooked onions. Serve immediately.
PECAN CREAM CHEESE BALLS
1
Package Cream Cheese
2
Cans of Pear Halves
1
Cup Chopped Pecans
Directions:
Form
tablespoon size cream cheese balls and roll in chopped pecans to coat. Serve on top of pear halves.
POTATO
SALAD (GERMAN)
4-6
Red Potatoes
1/2
bunch of Parsley
1
cup Mayonnaise (or Vegannaise)
2/3
cup Vinegar
1/4
cup Sugar
1/2
an Onion (finely chopped)
Salt
and Pepper (to taste)
Directions:
Boil
red potatoes, cool slightly, remove skins (if desired) and chunk into large
cubes and cool completely. Add 1/2 a
finely chopped onion and finely chopped parsley. Dissolve sugar in vinegar, add mayonnaise to
make sauce and coat mixture carefully.
Serve chilled.
POTATO
SALAD (TRADITIONAL)
4-6
Potatoes (any kind)
1/
bunch of Parsley
4
large Dill Pickles (chopped)
1/2
Onion
1/2
cup French’s Mustard
1/2
cup Mayonnaise (or Vegannaise)
Salt
and Pepper (to taste)
Directions:
Boil
potatoes, cool slightly, remove skins and chunk into large cubes, cool
completely. Add 1/2 a finely chopped
onion, finely chopped parsley, and finely chopped dill pickles. To make sauce mix equal parts Mayonnaise and
Mustard and salt and pepper to taste and coat mixture carefully. Serve chilled.
RIBBON SANDWICHES
Cream
Cheese
Dash
of whipping cream
Egg
Salad (Grated Hard boiled eggs, mayonnaise, mustard, salt and pepper and grated
onion and sweet relish-optional)
Tuna
Salad (Tuna, Mayonnaise, Sweet Relish, Lemon, grated onion and salt and pepper
to taste)
White
Bread (2 loaves)
Wheat
Bread (2 loaves)
Other
Breads of Choice (optional)
Directions:
Prepare
tuna salad and egg salad first and chill.
Before making sandwiches beat cream cheese with whipping cream with a
beater until whipped smooth and spreadable.
If you are making for a special holiday, separate cream cheese into 2
batches and add food coloring to make colors of choice (i.e. one red and one
green for Christmas) Stack 4 pieces of bread with your choice of spreads. (i.e. tuna, egg salad, and cream
cheese). Only put spread on middle most
area of bread since crusts will be cut off.
Put prepared four-high sandwiches back in bread bags and chill. When serving, cut crusts off and cut
sandwiches into four ‘petite fours’. A
true Bonnie Christmas Tradition. When I
was a little girl and we were making these, I looked at Mom and innocently said
“Where are the ribbons and witches?”
Ever since then, we also call Ribbon Sandwiches, Ribbons and Witches!
RUMAKI
Bacon
Water Chestnuts, whole
Brown Sugar
Directions:
Coat water chestnuts in
brown sugar, wrap water chestnuts in bacon, secure with toothpicks and bake in
400 degree oven until bacon is done and crispy.
Holiday appetizer tradition at the Hunt
house.
SONDRA’S
GREEN BEANS
1
lb. Fresh String Beans (end popped off)
10
cloves Fresh Garlic (plenty)
1
cup Tamari
Olive
(oil)
1/4
cup Yoshidas Marinade (optional)
Directions:
Boil
beans till tender, drain and return to pot.
Add finely sliced garlic, tamari, olive oil and Yoshidas. Yum!
SPINACH
PIE (A Variation)
Crust:
1/2
cup soy flour
2
cups flour or 1/2 wheat, 1/2 white
1/3
cup water
1
teaspoon salt
2/3
cup oil
Filling:
2/3
cups Monterey
1/2
cup cheddar cheese
1/2
cup cottage cheese
1
to 2 eggs
2
bunches spinach
Parsley,
basil, thyme, marjoram
Salt
and pepper to taste
Directions:
Make
two pie crusts. See Cheryl’s spinach pie
for other directions.
STUFFED
MUSHROOMS
Mushrooms
Rondele
Bread
Crumbs
Parmesan
Cheese
Salt
and Pepper to taste
Onion
Garlic
Parsley
Directions:
Sauté
onion and garlic, combing with parsley and remaining ingredients and stuff mushrooms and bake at 375 for 15
minutes until golden.
SWEET POTATOES
4 Sweet Potatoes (or Yams)
1 stick Butter
1/2 cup Brown sugar
Dash Red pepper
Dash Cayenne
Directions:
Bake
4 sweet potatoes until tender (popping with sugars). Allow to cool (you can make these the night
before serving) remove skins, and slice into 1-inch thick rounds. Place in casserole dish. Top with mounds of butter, brown sugar to
taste and a dash of red pepper (hint of cayenne for spicy).
VEGGIES WITH CHEESE
Veggies
of choice (ideas: Cauliflower, Zucchini,
Summer Squash, Carrots, Onion, Peppers and Mushrooms)
Cheese
of choice (cheddar is a good one)
Butter
(optional), Salt to taste
Directions:
Steam
Veggies until just tender, and place in casserole dish, dot with butter,
sprinkle with bake in 400 oven until cheese is bubbly. Makes a great main dish or side dish with any
meal.
VELVEETA
CHEESE TOAST
Bread of choice
Butter (optional)
Velveeta cheese
Bacon
Directions:
Cook bacon and set
aside. Prepare toast in toaster first
(if you like in really crunchy like Bonnie did!) Butter toast, top with cheese and bacon and
broil in oven until golden brown (or black! It won’t hurt you!)
WALDORF
SALAD
4
Apples (chopped)
1
tablespoon lemon
1/3
cup Dates (chopped)
1/3
cup Raisins
2/3
cup Celery (chopped)
1/2
cup walnuts
1/2
to 1 cup mayonnaise (or Vegannaise)
Dash
of sugar
Directions:
Peel
apples if desired and chop, squeeze fresh lemon over them and toss, add
remaining ingredients, mayonnaise last and serve chilled.
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