Sides

Creamy Potato Salad

Ingredients:

1 1/2 pounds round red or white potatoes (about 6 medium), peeled

1 1/2 cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped ( 1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired

Directions:

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Macaroni Salad

Ingredients:

4 cups Elbow Macaroni

3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)

1/2 cup Black Olives, Chopped Fine

6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)

3 whole Green Onions, Sliced (white And Dark Green Parts)

1/2 cup Mayonnaise

1 Tablespoon Red Wine Or Distilled Vinegar

3 teaspoons Sugar, More Or Less To Taste

1/4 teaspoon Salt, More To Taste

Plenty Of Black Pepper

1/4 cup Milk (more If Needed)

Splash Of Pickle Juice (spicy Sweet Pickles)

Extra Pickle Juice To Taste

Directions:

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside. Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside. Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.) Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir. Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

Italian Mac and Cheese

Ingredients:

1 lb. Italian sausage

1 lb. fresh mushrooms

1 box rigatoni pasta, cooked

1 pint heavy whipping cream

1 can chicken broth

2 tbsp. flour

8 oz. pkg. Italian cheese mix

Directions:

Boil pasta according to package. Brown sausage; drain on paper towels. Sauté mushrooms; drain on paper towels. In same skillet, mix cream and chicken broth. In baking dish mix pasta, sausage, mushrooms and ½ cup of cheese. Bring liquid to boil. Mix flour with warm water to make paste; pour into liquid, stirring constantly. Once thickened, pour over pasta mixture. Top with remaining cheese mix. Bake at 350⁰ until heated through. Serves 4-6.

Our sides typically consist of can or frozen veggies, mashed potatoes & gravy, can biscuits, bread, box Mac & Cheese. However sometimes we can get a lil fancy and we do some homemade sides.

Baked Macaroni & Cheese

Ingredients:

1 can (10 ¾ ounces) Condensed Cheddar Cheese Soup

½ can milk

1/8 tsp ground black pepper

1 ½ cups medium shell-shaped pasta, cooked and drained

1 tbsp. dry bread crumbs

2 tsp. butter, melted

Directions:

Stir soup, milk, black pepper and pasta in a 1 quart baking dish. Mix the bread crumbs with butter in a small cup. Sprinkle over pasta mixture. Bake at 400⁰ for 20 minutes or until hot. Garnish with fresh oregano. Serves 4. FYI I doubled this recipe for our big family and it was great!

French's Green Bean Casserole

Ingredients:

1 can (10 ¾ ounce) Condensed Cream of Mushroom Soup

¾ cup milk

1/8 tsp black pepper

4 cups cooked cut green beans

1 1/3 cups French’s French Fried Onions

Directions:

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. Bake at 350° for 30 min. or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.