A Touch of Hands Cookbook: Side Dishes

A Cookbook To Benefit The International Rett Syndrome Association

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

BAKED CORN

Alette S., La Crosse, WI

3 eggs, well beaten
1 C. milk
2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
1 can cream-style corn

Mix flour, sugar and salt. Add remaining ingredients and mix well. Pour into a 1 quart dish. Bake at 350 degrees for 1 hour to 1 1/2 hours. Test with knife for doneness. Serves 4 - 6.

BAKED PINEAPPLE

Mary C., Laurel, MD

1/2 C. margarine
3/4 C. sugar
dash of salt
3 eggs, beaten
15 oz. can crushed pineapple
5 slices of bread, cubed

Cream butter and sugar; add egg and other ingredients. Mixture looks curdled. Bake 50 minutes at 325 degrees.

BARBECUED BEANS

Debbie F., Orem, UT

1 lb. ground beef
3 pieces bacon
1 C. onion, chopped
2 large cans pork and beans
2 lb. can chili beans
1 C. catsup
1/2 C. brown sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
dash of pepper

Brown together ground beef, bacon and onion. Add remaining ingredients and cook 4 hours on low in a crock pot.

BROCCOLI AND CHEESE

Lena S., Franklin Square, NY

1 pkg. chopped broccoli
2 tbsp. water
1/2 lb. Velveeta cheese, cut into small pieces
10 - 12 Ritz crackers
1/2 stick butter or margarine

Microwave broccoli with water for 8 minutes. Drain water from broccoli. Butter a baking dish. Put half of the broccoli with half of the cheese on top. Top with remaining broccoli and remaining cheese. Crumble crackers over it. Melt butter or margarine and pour over the crackers. Bake at 350 degrees for 1/2 hour.

BROCCOLI AND SHELLS

Beth W., Indianapolis, IN

Broccoli, chopped and steamed
Medium pasta shells, cooked
1 1/2 tsp. butter
1 1/2 tsp. olive oil
4 cloves garlic, crushed
Parmesan cheese to taste
Pepper to taste

Saute garlic in the butter and olive oil. Add cooked noodles and steamed broccoli and toss well. Top with parmesan cheese and pepper.

BROCCOLI CASSEROLE

Paula G., Evansville, IN

1 pkg. frozen chopped broccoli
1 can cream of celery soup
1 can cream of mushroom soup
1 C. cooked rice
1 medium onion, chopped
1 C. shredded cheddar cheese

Saute onion. Mix all ingredients except cheddar cheese. Bake in a covered casserole dish at 350 degrees for 20 minutes. Top with cheese and bake 15 minutes uncovered.

BROCCOLI CORN CASSEROLE

Helen N., Peoria, AZ

1 lb. broccoli, chopped (fresh or frozen)
1 can cream-style corn
1 egg, beaten
3/4 C. white cracker crumbs
1 tbsp. onion, grated
strips cooked, diced bacon
grated Cheddar cheese

Layer broccoli into casserole. Mix corn, egg, onion and cracker crumbs. Layer over broccoli. Sprinkle with bacon. Top with grated cheese. Bake 45 minutes at 350 degrees. Serves 6.

CANDIED SWEET POTATOES

Sylvia G., Lafayette, IN

pineapple slices
2 1/2 heaping tbsp. flour
2 1/2 tbsp. brown sugar
1/2 C. chopped nuts
1 large can and 1 small can sweet potatoes
marshmallows

Line sides of casserole with sliced pineapple. Stand on end inside of dish. Mix flour, brown sugar and nuts. Put layer of sliced sweet potatoes on bottom of dish, cover with 1/2 of mixture; add another layer of potatoes and rest of mixture. Bake 1 hour at 350 degrees. Top with marshmallows and brown.

CARROT CASSEROLE

Mary C., Laurel, MD

2 C. cooked, mashed carrots
1/2 C. cracker crumbs
1/2 C. shredded Cheddar cheese
2 eggs
1 C. milk
1 small green pepper, diced
1/4 C. melted butter
salt and pepper to taste

Combine all ingredients and bake for 45 minutes at 325 degrees.

DELUXE HASHED BROWNS

Becky S., Arden Hills, MN

1 large pkg. frozen hash browns
1 can cream of potato soup
1 can cream of celery soup
1 small carton sour cream
chopped onion and green pepper to taste
salt and pepper to taste
parsley flakes and paprika to taste

Place above ingredients in a large bowl. Let stand until they can be mixed together. Put in lightly greased 9"x13" pan. Sprinkle with parsley and paprika. Bake uncovered at 300 degrees for 1 to 1 1/2 hours. Serves 12.

DICED POTATO BAKE

Mary A., Franklin, IN

1/2 C. chopped onions
2 pkg. frozen hash browns
1 pint sour cream
shredded cheddar cheese
1 can cream of chicken soup
1/2 C. margarine
1 tsp. salt
2 C. corn flakes, crushed

Mix all ingredients except corn flakes. Top with 1/4 C. melted butter and corn flakes. Bake in 13"x9" pan at 350 degrees for 60 minutes. Serves 10 - 12.

LISSIE'S FAVORITE POTATO CASSEROLE

Donna M., Greensboro, NC

8 - 10 potatoes, peeled and very thinly sliced
dillweed
salt
pepper
1 can cream of mushroom soup
8 oz. sour cream
1/4 C. water

Lightly grease 2 quart casserole dish. In small bowl, mix soup, sour cream, water, salt and pepper to taste. Sprinkle on dillweed to cover top of mixture. Stir and mix until texture is smooth. Place layer of potato slices on bottom of casserole dish. Add small portion of creamy mixture. Alternate with potatoes and mixture 4 or 5 layers with potatoes added on top last. Cover dish. Bake at 350 degrees for 1 1/2 hours or until sides brown and casserole is bubbly. Remove from oven; take off cover and let cool for a few minutes.

PARMESAN POTATOES

Greg W., Carmel, IN

6 large potatoes
1/4 C. flour
1/4 C. Parmesan cheese
salt and pepper to taste
1 stick margarine or butter

Mix flour, parmesan cheese, salt and pepper. Melt margarine in 13"x9" glass pan. Quarter potatoes, rinse, then coat with flour and Parmesan mixture. Arrange flat in pan, and bake 1 hour at 350 degrees.

POTLUCK VEGETABLES

Donna A., Mitchellville, MD

1 17 oz. can whole kernel corn
1 10 oz. pkg. frozen cauliflower, cooked
1 10 oz. pkg. frozen cut broccoli, cooked
1 4 oz. can sliced mushrooms
1 17 oz. can cream style corn
1 C. shredded Swiss cheese
1 can cream of celery soup
2 tbsp. butter or margarine
1 1/2 C. soft bread crumbs

Drain whole kernel corn, cooked cauliflower, cooked broccoli and mushrooms. Cut up large pieces of cauliflower. Combine cream style corn, cheese and soup. Fold in drained vegetables. Turn into a 12"x7.5"x2" baking dish. Melt butter; toss with crumbs. Sprinkle atop mixture. Bake, uncovered, in a 375 degree oven for 30 - 35 minutes or until hot.

SPINACH CASSEROLE

Kathy H., Ft. Washington, MD

1 large pkg. cream cheese
6 eggs
1 stick margarine
8 oz. Velveeta cheese
3 pkg. frozen chopped spinach
6 tbsp. flour

Thaw spinach (do not cook). Mix eggs, spinach and flour. Cut in cheese and butter. Pour into buttered 9"x12" casserole. Bake uncovered at 350 degrees for 30 - 45 minutes. This can be made the night before and cooked just before serving.

SPINACH PIE

Laura A., Mitchellville, MD

2 pkg. frozen chopped spinach, cooked and drained
2 tbsp. margarine
2 tbsp. chopped onion
1/2 C. bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 eggs, beaten
1 C. milk
1/2 C. grated sharp Cheddar cheese
Parmesan cheese

Mix spinach, margarine, onion, bread crumbs, salt, pepper and nutmeg. Beat together eggs, milk and cheese; add to mixture. Pour into greased pie plate. Sprinkle top with Parmesan cheese. Bake at 400 degrees for 30 - 35 minutes. Serve hot.

ZUCCHINI CASSEROLE

Elizabeth V., Salem, VA

3 C. zucchini
1 egg
6 crackers
1 C. milk
1/2 C. Cheddar cheese
1 medium onion, chopped
1 green pepper, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. sugar

Mix all ingredients in casserole dish except crackers which should be placed on top. Bake 1 hour at 325 degrees.


Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Copyright © Deborah Schilling