Side Dishes

Ahhh. Old favs are coming back.

I used to have to make these for my best friend many years ago. She loved them.

    This one takes a little longer, so probably better suited to the weekend.   1 ½ lb. red potatoes, each cut into 8 wedges – leave skin on 1 Tablespoon fresh rosemary, chopped 2 teaspoons olive oil 1 teaspoon paprika ½ cup mayo 1 tablespoon red wine vinegar 1 ½ teaspoons Dijon mustard…

I have to make this so I can take a good picture. It is sooo good! Imagine guacamole and potatoes. 1 lb. small red potatoes 1 ripe avocado, peeled, pitted, and mashed. 1 scallion, chopped 2 clove garlic, minced 1 small jalepno or serrano pepper seeded and minced Boil or microwave potatoes until just soft….

A trendy sandwich or burger topping is cool, crunchy pickled cabbage or onions.

Here’s how to make it at home. It just needs a couple of hours to ferment.

  1 cup water 1 cup sugar 1 12-oz. package frozen cranberries, thawed, rinsed, and drained   Bring water and sugar to boil in a medium pan. Add cranberries and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.Remove from heat when berries have popped open. For whole berry sauce –…

1 –19 oz. can cannelloni beans or 1 –16 oz. can great northern beans, rinsed and drained. 1- 14.5 oz. can Italian style stewed tomatoes 1 Tablespoon Balsamic Vinegar 1 teaspoon snipped fresh rosemary or ½ teaspoon dried rosemary ½ teaspoon crushed red pepper Cracked black pepper   In a large saucepan, combine beans, undrained…

  ¾ cup milk ¼ teaspoon fresh ground black pepper 1 10-oz can cream of mushroom soup 2 14.5-oz. cans green beans, drained or 2 9-oz. packages frozen green beans, thawed. 1 1/3 cups canned French fried onions   Mix all ingredients except 2/3 cup of the onions. Bake 30 minutes at 350 degrees. Stir….