Side Dishes

Acorn Squash

Ingredients: 

1 squash
1/4 cup margarine or margarine
1/4 cup brown sugar if desired

Directions: 

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

This is very good with the brown sugar. It makes the squash a slightly sweet goodness.

Seeds
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

Eat or store in a airtight container for even a month or two.

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Your rating: None Average: 3.3 (61 votes)

Brown Gravy

Ingredients: 

drippings from roast
1 cup water
1/2 cup flour
salt and pepper
Kitchen Bouquet

Directions: 

Heat drippings from roast in pan the roast was cooked in. When they are heated and boiling, stir in mixture of 1 cup water to 1/2 cup flour that has been stirred or shaken vigorously to remove lumps. Use as much as necessary for desired consistency or thickness. Bring to boil. Season with salt and pepper and/or add Kitchen Bouquet- just a couple of drops.

Water may be added to pan to remove browned drippings at the very first. When making gravy, reserve some of the water the giblets have been cooked in to make more gravy.

-This is a yummy gravy!

From: Glorious Grub Cookbook By. Joan Stewart

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Your rating: None Average: 3 (17 votes)

Butternut Squash

Ingredients: 

1 squash
1/4 cup margarine or margarine
1/4 cup brown sugar if desired

Directions: 

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

This is very good with the brown sugar. It makes the squash a slightly sweet goodness.

Seeds:
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

-Eat or store in a airtight container for even a month or two.

Yum!

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Your rating: None Average: 3.5 (49 votes)

Courgettes in Spiced Tomato Sauce

Ingredients: 

1 1/2 lb of zucchini
3 tbsp. vegetable oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 onion, thinly sliced
2 garlic cloves, chopped
1/4 tsp. ground turmeric
1/4 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 tbsp. tomato paste
14.5 oz can of chopped tomatoes
2/3 cup water
1 tbsp. chopped fresh coriander (cilantro)
1 tsp. garam masala

Picture: 

Directions: 

-Trim the ends from the zucchini then cut them into 1/2 inch slices.
-Heat the oil in a wok or large pan. Fry the cumin and mustard seeds for 2 minuets until they begin to splutter.
-Add the onion and garlic and fry for about 5-6 minuets.
-Add the ground turmeric, chili powder, coriander, cumin and salt and fry for about 2-3 minuets.
-Add the sliced zucchini and cook for 5 min. Add tomato paste and chopped tomatoes to the pan.
-Add water, then cover the pan and simmer for 10 minutes until the sauce thickens. Stir in the fresh coriander and garam masala, then cook for about 5 minutes, or until the zucchini is tender.

Serve as a accompaniment to any meat, poultry or fish dish.

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Your rating: None Average: 3.5 (51 votes)

Deviled Eggs

Ingredients: 

12 eggs
1/2 cup mayonaise
1/4 cup white vinegar
1/8 cup mustard
1/2 tsp. salt
1/4 tsp. pepper
dusting paprika

Picture: 

Directions: 

Put eggs in a large pot, once water starts a roiling boil set timer for 8 minutes. After eggs are cooked take and put pan in sink, run cold water in pan until it runs cold. Let sit for 1/2 hour to cool. Peel the eggs and slice in half.

Take all the yokes and put in a medium bowl. This is the part where you add all the rest of ingredients to taste. You want the mix to not be too runny. Start by adding the mayo, then mustard. Mix well then add the vinegar. Same with the salt and pepper. Taste and add a bit more of what you think it needs.

Put the sauce in each egg and top with dusting of paprika.

-Enjoy!

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Your rating: None Average: 3.1 (78 votes)

Hamburger Gravy

Ingredients: 

2 lbs. hamburger
1/4 cup flour
milk
salt and pepper or other seasoning

Directions: 

Brown hamburger and do not drain unless there is a huge amount of grease cooked out of it. Add 1/4 cup flour (more if necessary) to pretty much coat all the meat. Season with salt, pepper, season salt or Alpine Seasoning. Cook until flour has been cooked about 3-5 minutes. Add enough milk to make a thick gravy. Serve over mashed potatoes, noodles or rice.

From: Glorious Grub Cookbook By. Joan Stewart

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Your rating: None Average: 3.1 (52 votes)

Joan's Bread Stuffing

Ingredients: 

8-12 cups of mixed bread (1 inch cubes)
1 onion chopped
1 tsp. pepper
2 tbsp. parsley
1 tsp. poultry seasoning
1 tsp. sage
1/2 tsp. garlic salt
1/4 cup olive oil
milk & chicken granules (bullion) mixed to taste

Directions: 

Take your bread and cut into 1 inch slices. I usually use a mixture of white and wheat bread, sometimes add rye if I have it on hand. You can use any thing you like even buns. Save your stale bread, everything works in this recipe. Put cut bread into a large bowl.

Finely chop your onion and add to the bread. Mix pepper, parsley, poultry seasoning, sage and garlic salt together and sprinkle 1/2 over the top of bread. Pour 1/4 cup of olive oil over the top as well. Mix with your hands for a few turns, then sprinkle the rest of the seasoning on. Mix well.

Mix up about 3/4 cup milk and 1 tsp. chicken granules (bullion). This is to moisten your stuffing so while cooking it doesn't dry out too much. This is a look and feel step. If your bread is really moist you may not need it all, if it's dry you may need more. I pour about 1/2 on, mix then pour the other 1/2 on and mix again. There should feel like there is a light moisture on all the bread. You don't want too much moisture because after cooking your stuffing will be one big lump.

After stuffing is mixed stuff the turkey with it. You will have extras so I always take a large piece of tin foil, lay it out, dump the stuffing in the center and fold up the sides. make sure you scrunch them together a bit so it won't come apart in the oven. Then while your still cooking the turkey place the foil packet along side the bird and cook for about 1 1/2 hours at 325 degrees.

If cooking alone, bake at 325 for 1 1/2 hours wrapped in the tin foil or in a oven safe bowl with foil on top. May want to wrap a string around the foil on the bowl to keep the moisture in though.

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Your rating: None Average: 3.1 (69 votes)

Montana Salsa

Ingredients: 

6 Cloves Garlic
1 1/2 cups Green peppers
1/2 cup Jalapenos
2 1/2 cups Onions
8 cups Tomatoes
1 12oz Can Tomato paste
2 tsp Black pepper
1/8 cup Canning salt
1/4 cup Sugar
1/3 cup White Wine Vinegar
1 tsp Cumin
1 Bunch Fresh cilantro

Picture: 

Directions: 

If you have a Food Processor this recipe is so quick to make! You can avoid chopping anything by hand. Do not think the vegetables need to be exact! Be flexible. I ran out of enough red tomatoes to make 8 cups so I chopped up a couple green ones and added them. I did not have any green peppers on hand so I never did add those to one of my batches and it was still delicious!

No matter how many onions, garlic and tomatoes you add I would always make sure to add the cilantro and jalapeƱos. These 2 fresh ingredients are a must to making a yummy salsa.

1. First take your tomatoes, cut out the stems, then cut into quarters. Place into the food processor and chop it up until it's finely chopped and it will look a little soupy. I found 2 full food processor batches was about 8 cups or a little more. Pour it into a large stock pot.

2. Take your onions, garlic and jalapeƱos and chop those up all together in the food processor, then add to your pot.

3. Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar. (you can use Apple Cider Vinegar)

4. Mix in 1 (12oz) can of tomato paste. (Use 2 cans if they are the small 7 oz ones.)

5. Mix all ingredients together and boil for 20 mins on low heat once it starts to boil.

Fresh Salsa: If you're just wanting fresh salsa, then after the 20 minutes, let cool, then store in your refrigerator. This does make a huge batch so if you don't want to can any of it you may want to cut the batch in half.

Canned Salsa: If you're canning the salsa then seal in jars and cook in a hot water bath for 20 mins.
1. Make sure your jars have been washed in super hot soapy water and well rinsed.
2. Boil the lids for 5 minutes to soften the rubber rings before using them.
3. Fill your jars to about 1/4" from the top, then take a clean wash cloth and wipe off any salsa that may have dripped on the rim off the jar.
4. Place the lid on the jar and screw on the ring until slightly tightened.
5. Make sure your water bath canner has hot boiling water before starting to fill the jars. You want the salsa to be nice and hot when placed into the jars so it does't cool off the canning water. If your water is not ready turn the pot of salsa as low as it will go and wait to fill the jars until your water is boiling.
6. Boil the jars in your hot water bath for 20 minutes.
7. Remove the jars from the water bath and place them on a dishcloth to cool.
8. Before storing salsa make sure the lid has sealed.
Canned salsa will last a couple years in the jars.

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Your rating: None Average: 3.3 (99 votes)

Mushroom Gravy

Ingredients: 

1 lb. fresh mushrooms
pan drippings or 1/2 cup margarine
salt and pepper
flour
milk

Directions: 

When meat has cooked, remove to serving plate and increase temperature in skillet. Add mushrooms and saute until cooked. Add enough flour to pan to make a paste. Cook and stir about 3 minutes. Add milk as needed to reach desired consistency.

If you use a wire whisk you are less likely to get lumpy gravy and will be able to add milk more easily if it becomes too thick.

From: Glorious Grub Cookbook By. Joan Stewart

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Your rating: None Average: 4.3 (4 votes)

Parmesan Polenta

Ingredients: 

2 cups chicken broth
1/2 cup instant polenta
1/2 cup parmesan, grated cheese.

Picture: 

Directions: 

Bring broth to a boil. Slowly whisk in polenta. Reduce heat and continue whisking for 5 minutes. Stir in Parmesan, remove from heat.

-This is wonderful as a side dish or with the Chicken Polenta Soup

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Your rating: None Average: 3.8 (6 votes)

Ratatouille

Ingredients: 

4 tbsp. olive oil
2 cloves of garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
1 yellow or red bell pepper, sliced
4 large tomatoes, coarsely chopped, or 2 cans (14.5 oz. each) diced tomatoes
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
2 tbsp. chopped fresh parsley (1 tbsp. dried)
12 fresh green beans, optional (chop off ends and cut in half)

Picture: 

Directions: 

Chop all the vegetables and put into a 9x13 inch baking dish. Add olive oil and spices to vegetables and toss to coat. Cover with tin foil and Bake at 350 for 45 minutes or until vegetables are tender.

-Very Yummy!

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Your rating: None Average: 3.2 (448 votes)

Scalloped Potatoes

Ingredients: 

6 med. potatoes
3 Tblsp. butter
2 Tblsp. flour
3 cups milk
1 tsp. salt
1/4 tsp. pepper
2 Tblsp. chopped onions
2 cups cheese

Directions: 

Thinly slice the potatoes. Place 1/3 of them on the bottom of a baking dish. Sprinkle 1/2 cup cheese on potatoes,1 Tblsp. flour, salt and pepper. Repeat 2 more times. Top off potatoes with left over cheese. Then pour the milk over it.

Bake at 350 degrees for 1 hour.

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Your rating: None Average: 3.7 (6 votes)

Spagetti Squash

Ingredients: 

1 squash
1/4 cup margarine or margarine

Directions: 

Take your squash and cut in half lengthwise. Since these can be hard to cut, I stick the tip of the blade in the center, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

Seeds:
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

-Eat or store in a airtight container for even a month or two.

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Your rating: None Average: 4.5 (4 votes)

Welsh Rarebit

Ingredients: 

2 oz. butter
8 oz. cheddar cheese
salt
pepper
1 tsp mustard
2 tbsp. beer
4 toasted slices of white bread

Directions: 

Melt the butter in a heavy sauce pan. stir in cheese, salt, pepper and mustard. Stir over a gentle heat until cheese melts. The beer should be stirred in last. Spread over the toast slices and then brown in the oven on broil setting until cheese browns.

Variation: Buck Rarebit

Buck Rarebit is Welsh Rarebit with a poached egg served on top of each slice.

~This is a wonderful side dish. I tried it without the beer and it was not nearly as good. The beer does something special to the cheese.

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Your rating: None Average: 3.6 (45 votes)

White Gravy

Ingredients: 

Pan drippings
flour
salt and pepper
milk

Directions: 

After meat has cooked (either in oil or margarine), remove to serving plate and increase skillet temperature to 375 degrees. Add flour to make a thick paste. Season with salt and pepper and cook about 3 minutes. Add enough milk to make desires consistency.

From: Glorious Grub Cookbook By. Joan Stewart

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Your rating: None Average: 3.4 (108 votes)