Category Archives: Side Dish

Kellie’s Green Beans

Submitted by Kellie

¼ lb green beans (or 1 bag frozen)
2 T slivered almonds
1 T lemon juice
2 tsp olive oil
½ tsp salt
¼ tsp garlic powder
¼ tsp basil
½ tsp pepper

Heat oven to 450 degrees F. Mix ingredients and cook for 10 minutes.

Nutrition: to be added


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Good Enough to Gift Bread

The following bread recipe is easy but it takes an afternoon at home. It freezes well. A Sally Lunn recipe.

Submitted by Elise

Servings: 2 loaves, each serving 8-10

2 C whole milk
1 C salted butter (2 sticks)
2 packages dry yeast
½ C warm water (110 degrees F)
Pinch of sugar
4 eggs. beaten
⅓ C sugar
2½ tsp salt
6 C all-purpose flour
4 T butter, melted

Heat milk and butter in a sauce pan until butter is melted. Place in a large bowl and set aside to cool to lukewarm, 110 degrees F. Dissolve yeast in warm water, adding a pinch of sugar. Check to make sure the yeast is bubbling. When yeast is dissolved and bubbly, add the milk and butter mixture; stir in eggs, sugar and salt. Stir in the flour and beat well (looks too runny but it’s not). Cover bowl with tea towel and set in a pan of very warm water (130 degrees F). Allow to rise for 1 hour, stirring down every 15 to 20 minutes. This stirring will create a wonderful texture.

After the last beating, divide the dough between two well-greased loaf pans (you could choose to freeze the dough at this point by covering tightly with two layers of plastic wrap.) Cover with tea towel and let rise again, about 30 – 40 minutes, or until doubled in size.

Preheat oven to 325 degrees F. Bake bread about one hour. Baste the top with melted butter the last 10 minutes of baking.

Frozen loaf should be pulled out of freezer at least 5 hours before baking, uncover, place in warmed oven (turn oven off before placing bread in to rise). Allow to thaw and rise. Pull out of oven and let stand while you preheat to 325 degrees F. Bake for about 1 hour. Should be golden brown and crusty on top.

Nutrition: to be added

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Spicy Corn Pudding

This is cornbread-like side dish.

Submitted by Elise

Servings: 12

1 C sour cream
1 can cream style corn
1 can kernel corn, drained
½ C butter, melted
3 eggs, beaten
1 can Rotel, drained (mild, med, or hot)
1 box jiffy corn bread

Preheat oven to 350 degrees F. Combine all ingredients, and stir until well-mixed. Pour into a greased 9X13-inch pan, and cook for 80 minutes or until center does not jiggle.

Nutrition: to be added

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Fruited Coleslaw

Submitted by Ellie

Servings: approximately 10

1 medium-sized head cabbage
1 apple, cut into 1-inch pieces
1 – 11 oz can mandarin oranges, drained
½ C grapes, halved
¼ C chopped nuts and raisins
⅓ C honey
3 T lemon juice
1 tsp celery seed or poppy seed
½ tsp dry mustard
½ tsp paprika
¼ tsp salt
½ C salad oil

Mix cabbage, fruit, nuts, and raisins together in a large bowl. In a separate bowl, remaining ingredients to make dressing. Toss coleslaw in dressing just before serving.

Nutrition: (per serving)
199.4 calories, 13.3g fat (1.7g saturated), 21.3g carbs (3.2g fiber), 1.9g protein

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Mango Salsa

Submitted by Angela

Yields: approximately 1½ C

1 mango, diced
1 kiwi, diced
1-2 T lime juice
1 tsp sugar
1 Serrano pepper, chopped

Fold together and serve with chips, fish, chicken, etc.

Nutrition: (entire recipe)
190 calories, 0.9g fat (0.2g saturated), 49.5g carbs (6.7g fiber), 2g protein

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Roasted Corn on the Cob with Cilantro Lime Butter

Submitted by Llama Momma

Servings: 6 ears of corn, ¾ C butter

6 ears corn, shucked
1 C unsalted butter, room temperature
¼ C cilantro, chopped
1 lime, zested and juiced
2 tsp salt
¾ tsp cayenne pepper

Preheat oven to 400 degrees F. Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Coat each ear of corn in 2 tablespoons of the butter mixture, and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side. Refrigerate extra butter for later use.

Nutrition: (per serving)
281 calories, 24.1g fat (14.5g saturated), 17.1g carbs (2.4g fiber), 3.1g protein

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