* Side Dishes Recipe 1
¼ cup butter 2 ½ cups fresh corn kernels cut from
the cob (6 to 8 ears) ½ cup milk 1 tablespoon cornstarch 1 tablespoon
sugar ½ teaspoons salt
Cut corn kernels from cob with a grater, using the
large side, then scrape the cob with a dull knife to release corn
milk. Melt butter in a large heavy skillet using medium heat, stir
in milk and corn kernels. Sprinkle with cornstarch, sugar and salt.
Stir well. Stir mixture constantly and bring to boil, reduce heat
and simmer stirring constantly 10 to 12 minutes. Serve immediately.
* Side Dishes Recipe 2
Cooked Fresh Green Beans
1 pound of fresh green beans 3 to 4 quarts of water
4 strips of bacon
In a 5 to 6 quart pot brown bacon and add water.
Wash drain and pick over beans whole or snapped in pieces. Add beans
to boiling water and cook softly until tender. To heat and serve
later immerse in cold water and seal in a zip lock bag. To reheat
immerse in hot water for a few minutes. Chicken stock may be substituted
for the bacon.
* Side Dishes Recipe 3
Cinnamon Stewed Apples
12 cups of granny smith apples (about 4 pounds) sliced
1 cup brown sugar ½ cup of apple juice 2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg ¼ teaspoon salt
Put everything in a large heavy saucepan. Cover and
cook low to medium heat 45 minutes to an hour or until apples are
tender, stir occasionally. Let stand for five minutes. The mixture
will thicken when it cools.
* Side Dishes Recipe 4
2 pounds of baking potatoes peeled and cut in thin
strips 1 ½ tablespoons grated Parmesan cheese 1 tablespoon vegetable
oil ¼ teaspoon salt ¼ tablespoons garlic powder ¼ teaspoon paprika
¼ teaspoon black pepper
Heat oven to 450 degrees. Put all ingredients in
a zip bag or plastic bag and shake until all are well coated. Place
single layer on a cookie sheet. Bake for about 35 minutes or until
* Side Dishes Recipe 5
2 large sweet onions, chopped ¼ cup butter or bacon
drippings ½ teaspoon of salt
Melt butter or add bacon drippings, to a large heavy
skillet over medium heat. Add onions and sat and sauté for 20 minutes
or until caramelized. Makes about two cups.
* Side Dishes Recipe 6
12 large eggs 4 tablespoons mayonnaise 3 tablespoons
sweet pickle relish 2 teaspoons prepared mustard ¼ teaspoons salt
Dash of pepper Sprinkle of paprika for the top
Place eggs in a sauce pan, add water to cover, bring
to a boil cover, remove from heat and let stand 15 minutes. Drain
and fill pot with cold water and ice. Tap with the back of a teaspoon
until cracks all over and use spoon to peel under running water.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks
with mayonnaise, add relish, mustard, salt and pepper, and stir
well. Spoon yolk mixture back into egg whites. Garnish with a sprinkle
of paprika. This is one of the best side dishes around.
* Side Dish Recipe 7
Start with a pot of lightly salted boiling water.
Add 1 pound of asparagus trimmed and washed. Cook for 3 to 5 minutes
or until tender. Toss asparagus into a skillet with a few tablespoons
of olive oil and a few toes of garlic and sauté for a few minutes.