Category: Sides and Sauces

Cut stem end from tomatoes; scoop out pulp and save.  Salt the insides of the shells and invert to drain.  Mince the pulp; measure 1 cup and set aside.  Sauté whole mushrooms in butter until tender.  Combine sour cream and egg yolks.  Add to mushrooms with tomato pulp.  Mix well.  Stir in ¼ cup bread…

Cut kernels from 2 large ears of corn (1 cup corn);  do not scrape cob.  In skillet cook ½ cup finely chopped onion and 1 clove minced garlic in 1 Tbsp. olive oil until onion is tender but not brown.  Stir in corn, 1 lb. sliced zucchini, 2 cups chopped peeled tomatoes, 1 tsp. dried…

Cook spinach, season, drain well.  Melt butter and add cream cheese in chunks until melted.  Mix with spinach.  Put into casserole dish.  Cut up artichokes on top of spinach mixture.  Drizzle artichoke marinade over spinach if desired.  Bake at 350 until bubbly. Note:  This recipe may be doubled, tripled, etc. (Lee)

Place bacon grease in skillet.  Place green beans on top.  Cover with water.  Add salt and pepper.  Bring to boil, reduce heat, cover, and simmer for 20-30 minutes. (Lee)

Simmer green beans with onion.  Drain.  Heat soup.  Add cheese.  Stir until melted.  Add mushrooms.  Add green beans to cheese mixture.  Top with Ritz crackers and dot with butter.  Bake at 350 for 30 minutes. (Arabelle Hawk – Nanno)

Cook broccoli.  Saute the onions and bell pepper in butter.  Add Worcestershire sauce, red pepper, mushroom soup, drained mushrooms, and cheese.  (If using garlic rolls, cut into ½ inch rounds for easier melting.)  Mix sauce and broccoli and put in casserole.  Top with bread crumbs and dot with butter.  Bake at 375 for 30 minutes.…