A Little Somethin' on the Side
Marvelous Mushroom Soup
6 T. butter (not margarine), divided
½ lb. Fresh mushrooms, washed and finely sliced
1 small onion, chopped
½ tsp. Celery seed or ½ c. finely diced celery
4 chicken bouillon cubes dissolved in 4 c. boiling water
6 T. flour
4 c. milk
2 tsp. Salt
¼ tsp. Pepper
Melt 2 tablespoons butter in medium saucepan. Add mushrooms, onion, and celery (seed). Cook covered on medium low heat – about 5 minutes, stirring occasionally. Dissolve bouillon cubes in boiling water, add to mushroom mixture and simmer uncovered about 10 minutes.
Melt remaining 4 tablespoons of butter in another saucepan. Add flour slowly to make a roux. Add milk slowly, and add in salt and pepper. Stir constantly over medium heat until thickened. Add mushroom and broth mixture and stir until well blended. (Makes about 2 quarts)
Ambrosia Salad
1 c. seedless grapes
1 c. chunk pineapple
1 c. mandarin oranges
1 c. miniature marshmallows
1 c. sour cream
Blend all ingredients and chill overnight in the refrigerator. Serves 6-8, but can easily be doubled or tripled for a crowd.
Confetti Tortellini Salad
1 16-oz. package frozen cheese tortellini
½ c. olive oil
¼ c. wine vinegar
1 T. fresh rosemary, chopped (or 1 tsp. dried)
1 tsp. Fresh thyme, chopped (or ½ tsp. dried)
1 16-oz. package broccoli slaw
salt and pepper to taste
Cook tortellini according to package instructions. While cooking whisk oil, vinegar and seasonings together in a small bowl. Drain tortellini with dressing and chill for 2-4 hours. Just before serving, fold in broccoli slaw. Adjust seasonings as desired.
Pear and Greens Salad with Maple Vinaigrette
¼ c. maple syrup
2 T. balsamic vinegar
½ tsp. Dijon mustard
¼ tsp. Salt
¼ tsp. Pepper
¼ c. canola or vegetable oil
1/3 c. pecan halves
8 c. torn mixed salad greens
3 medium pears, peeled and cut into wedges
½ c. dried cranberries
Mix all vinaigrette ingredients until blended. Place pecans in a 1-c. measuring cup. Microwave on high 2 minutes to 2 minutes and 30 seconds, stirring every 30 seconds until brown.
Divide salad greens onto 6 serving places (or one large shallow bowl for a pot luck). Arrange pear wedges, sprinkle with pecans and cranberries; and drizzle vinaigrette just before serving.
Sesame Scallop Salad (served at Cathy’s baby shower)
6 large or 8 medium fresh or frozen sea scallops
flour
2 oz. multigrain spaghetti
3 c. shredded Chinese cabbage and/or shredded romaine lettuce
¼ c. carrots – shredded
¼ c. quartered and thinly sliced red onion
2 T. rice vinegar or white wine vinegar
1 T. canola oil
1 T. soy sauce
1 ½ tsp. Honey
¼ tsp. Crushed red pepper
2 tsp. Canola oil
1 tsp. Sesame seeds
Thaw scallops if frozen. Rinse and pat dry with paper towels. Cut large scallops in half, lightly flour and set aside. Cook spaghetti according to package directions. Drain and rins with cold water; drain again. In a medium bowl, combine pasta, cabbage, carrot and red onion. In a small bowl, whisk vinegar, 1 tablespoon oil, soy sauce, honey and crushed red pepper. Set aside. In a medium skillet, heat the 2 teaspoons oil over medium heat and cook seafood for 3-4 minutes or until opaque, turning once to brown evenly.
Drizzle dressing over cabbage mixture and toss gently to coat. Transfer to two serving plates and place seafood evenly on both plates.
Spinach and Artichoke Salad
½ c. olive oil
1/3 c. tarragon vinegar
1 T. sugar
1 tsp. Dried thyme
1 small garlic clove, minced
½ tsp. Dry mustard
1 large can drained, chopped artichoke hearts
1 bag Baby leaf spinach
Mix all ingredients approximately one hour before serving to allow the flavors to mix. Pour over fresh spinach leaves. Can be topped with a grilled piece of tuna or salmon for a complete meal.
Sautéed Green Beans with Bacon
To make this dish ahead, cook the green beans in boiling water, and plunge them into an ice-water bath to stop the cooking process and preserve their bright green color. Refrigerate the beans until you’re ready to complete the recipe.
2 pounds of fresh green beans
4 slices of bacon, chopped
1 cup chopped onion
½ c. chopped green bell pepper
½ tsp. salt
½ tsp. black pepper
Cook green beans in boiling water about 10-12 minutes or until tender. Drain. While green beans are cooking, cook bacon until crisp. Remove bacon from pan, reserving one tablespoon of drippings. Add onion and bell pepper to drippings and sauté 4 minutes or until tender. Stir in green beans, salt, pepper and bacon to heat 2-3 minutes or until thoroughly heated.
Slow Cooker Potatoes
3 c. boiling water
1 ½ c. milk
½ c. butter, cut into pieces
½ c. sour cream
1 8-oz. pkg. Cream cheese, cut into cubes
1 tsp. Garlic salt
¼ tsp. Pepper
4 c. Betty Crocker potato buds mashed potatoes (dry)
Spray slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream, and cream cheese with wire whisk until blended. Add seasonings and dry mashed potatoes. Mix until blended. Cover. Cook on low setting 1 hour and 30 minutes, stirring one after one hour. Before serving, stir potatoes.
Potatoes can remain in slow cooker on low heat setting up to 3 hours, stirring every 30 minutes, or adding additional milk (a couple tablespoons at a time) if they become too thick.
Red Potato Bake
1 8-oz. pkg. softened cream cheese
½ c. sour cream
1 c. chicken broth
3 lb. Baby redskin potatoes – sliced
1 lg. Red pepper, diced
8 oz. shredded cheddar cheese
salt & pepper
Mix cream cheese, sour cream, and chicken broth, stir in potatoes, red peppers and cheese. Salt to taste; and spoon into greased 9x13” pan. Sprinkle top with black pepper and cover with aluminum foil. Bake at 350 degrees for 1 hour. Remove foil, stir and bake for an additional 20-30 minutes until potatoes are fork-tender and sauce is bubbling and browning around the edges.
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6 T. butter (not margarine), divided
½ lb. Fresh mushrooms, washed and finely sliced
1 small onion, chopped
½ tsp. Celery seed or ½ c. finely diced celery
4 chicken bouillon cubes dissolved in 4 c. boiling water
6 T. flour
4 c. milk
2 tsp. Salt
¼ tsp. Pepper
Melt 2 tablespoons butter in medium saucepan. Add mushrooms, onion, and celery (seed). Cook covered on medium low heat – about 5 minutes, stirring occasionally. Dissolve bouillon cubes in boiling water, add to mushroom mixture and simmer uncovered about 10 minutes.
Melt remaining 4 tablespoons of butter in another saucepan. Add flour slowly to make a roux. Add milk slowly, and add in salt and pepper. Stir constantly over medium heat until thickened. Add mushroom and broth mixture and stir until well blended. (Makes about 2 quarts)
Ambrosia Salad
1 c. seedless grapes
1 c. chunk pineapple
1 c. mandarin oranges
1 c. miniature marshmallows
1 c. sour cream
Blend all ingredients and chill overnight in the refrigerator. Serves 6-8, but can easily be doubled or tripled for a crowd.
Confetti Tortellini Salad
1 16-oz. package frozen cheese tortellini
½ c. olive oil
¼ c. wine vinegar
1 T. fresh rosemary, chopped (or 1 tsp. dried)
1 tsp. Fresh thyme, chopped (or ½ tsp. dried)
1 16-oz. package broccoli slaw
salt and pepper to taste
Cook tortellini according to package instructions. While cooking whisk oil, vinegar and seasonings together in a small bowl. Drain tortellini with dressing and chill for 2-4 hours. Just before serving, fold in broccoli slaw. Adjust seasonings as desired.
Pear and Greens Salad with Maple Vinaigrette
¼ c. maple syrup
2 T. balsamic vinegar
½ tsp. Dijon mustard
¼ tsp. Salt
¼ tsp. Pepper
¼ c. canola or vegetable oil
1/3 c. pecan halves
8 c. torn mixed salad greens
3 medium pears, peeled and cut into wedges
½ c. dried cranberries
Mix all vinaigrette ingredients until blended. Place pecans in a 1-c. measuring cup. Microwave on high 2 minutes to 2 minutes and 30 seconds, stirring every 30 seconds until brown.
Divide salad greens onto 6 serving places (or one large shallow bowl for a pot luck). Arrange pear wedges, sprinkle with pecans and cranberries; and drizzle vinaigrette just before serving.
Sesame Scallop Salad (served at Cathy’s baby shower)
6 large or 8 medium fresh or frozen sea scallops
flour
2 oz. multigrain spaghetti
3 c. shredded Chinese cabbage and/or shredded romaine lettuce
¼ c. carrots – shredded
¼ c. quartered and thinly sliced red onion
2 T. rice vinegar or white wine vinegar
1 T. canola oil
1 T. soy sauce
1 ½ tsp. Honey
¼ tsp. Crushed red pepper
2 tsp. Canola oil
1 tsp. Sesame seeds
Thaw scallops if frozen. Rinse and pat dry with paper towels. Cut large scallops in half, lightly flour and set aside. Cook spaghetti according to package directions. Drain and rins with cold water; drain again. In a medium bowl, combine pasta, cabbage, carrot and red onion. In a small bowl, whisk vinegar, 1 tablespoon oil, soy sauce, honey and crushed red pepper. Set aside. In a medium skillet, heat the 2 teaspoons oil over medium heat and cook seafood for 3-4 minutes or until opaque, turning once to brown evenly.
Drizzle dressing over cabbage mixture and toss gently to coat. Transfer to two serving plates and place seafood evenly on both plates.
Spinach and Artichoke Salad
½ c. olive oil
1/3 c. tarragon vinegar
1 T. sugar
1 tsp. Dried thyme
1 small garlic clove, minced
½ tsp. Dry mustard
1 large can drained, chopped artichoke hearts
1 bag Baby leaf spinach
Mix all ingredients approximately one hour before serving to allow the flavors to mix. Pour over fresh spinach leaves. Can be topped with a grilled piece of tuna or salmon for a complete meal.
Sautéed Green Beans with Bacon
To make this dish ahead, cook the green beans in boiling water, and plunge them into an ice-water bath to stop the cooking process and preserve their bright green color. Refrigerate the beans until you’re ready to complete the recipe.
2 pounds of fresh green beans
4 slices of bacon, chopped
1 cup chopped onion
½ c. chopped green bell pepper
½ tsp. salt
½ tsp. black pepper
Cook green beans in boiling water about 10-12 minutes or until tender. Drain. While green beans are cooking, cook bacon until crisp. Remove bacon from pan, reserving one tablespoon of drippings. Add onion and bell pepper to drippings and sauté 4 minutes or until tender. Stir in green beans, salt, pepper and bacon to heat 2-3 minutes or until thoroughly heated.
Slow Cooker Potatoes
3 c. boiling water
1 ½ c. milk
½ c. butter, cut into pieces
½ c. sour cream
1 8-oz. pkg. Cream cheese, cut into cubes
1 tsp. Garlic salt
¼ tsp. Pepper
4 c. Betty Crocker potato buds mashed potatoes (dry)
Spray slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream, and cream cheese with wire whisk until blended. Add seasonings and dry mashed potatoes. Mix until blended. Cover. Cook on low setting 1 hour and 30 minutes, stirring one after one hour. Before serving, stir potatoes.
Potatoes can remain in slow cooker on low heat setting up to 3 hours, stirring every 30 minutes, or adding additional milk (a couple tablespoons at a time) if they become too thick.
Red Potato Bake
1 8-oz. pkg. softened cream cheese
½ c. sour cream
1 c. chicken broth
3 lb. Baby redskin potatoes – sliced
1 lg. Red pepper, diced
8 oz. shredded cheddar cheese
salt & pepper
Mix cream cheese, sour cream, and chicken broth, stir in potatoes, red peppers and cheese. Salt to taste; and spoon into greased 9x13” pan. Sprinkle top with black pepper and cover with aluminum foil. Bake at 350 degrees for 1 hour. Remove foil, stir and bake for an additional 20-30 minutes until potatoes are fork-tender and sauce is bubbling and browning around the edges.
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