Side dish and other misc. recipes

Frog Eye Salad - Wendy Valenzuela

1 cup sugar

2 1/2 cups pineapple juice

3 tbs flour

2 beaten eggs

1/2 tsp salt

1 tbs lemon juice

Combine sugar, pineapple juice, flour, eggs, salt and lemon juice.  Cook to thicken, then set aside to cool.

1 pkg Acini di pepe pasta (or any tiny pasta)

3 quarts water

1 tbs oil

Combine pasta, water, oil, 2 tsps salt and cook as per instructions.  Drain and cool.  Add pineapple pudding mixture.  Cover and refrigerate over night.

2 cans (20 oz) pineapple tidbits - drained*

2 or 3 cans (6 oz each) mandarin oranges - drained and cut up

2 cartons of Cool Whip

2 cups mini marshmallows

1 jar maraschino cherries

In the morning add pineapple tidbits, oranges, topping and marshmallows and maraschino cherries. 

*There should be enough juice from the drained pineapple to make the pudding.

Coleslaw…..Shawnna Oblander

8 ounces red cabbage, sliced thinly
8 ounces carrots, shredded
2/3 cup mayonnaise
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine the red cabbage and carrots.
Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Yams in Caramel Sauce ----Shawna O

www.jamiecooksitup.blogspot.com Time: 30 minutes prep + 45 minutes baking Yield: 10 servings Recipe from Jill Eskelson 2-3 large yams, peeled and cut into 1/2 inch rings 1 stick butter (only butter, margarine is not invited to Thanksgiving dinner) 1/2 C flour 1 can evaporated milk 1 1/3 C brown sugar 1/4-1/2 C milk (1 % is ok) dash of salt (just a sprinkle here folks) 1. Put the yams in a large pot of boiling water. Cook them until you can push a fork through the center, easily. Don't let them over cook. You don't want them as soft as mashed potatoes. They need to be a bit more firm. 2. In a sauce pan melt the butter over medium heat. Add the flour and stir with a whisk until it makes a smooth mixture. (This is called making a roux....now doesn't that sound fancy and sophisticated!) 3. Add the canned milk and stir. 4. As the canned milk heats up, the mixture will start to thicken. 5. Add the brown sugar and salt. Once it comes to a boil, turn down the heat to low. 6. Add a few T of regular milk to thin out the sauce. Keep adding the milk and stirring the sauce until it reaches the desired consistency. You want it to be pretty thick still. It should definitely be thicker than gravy, but thinner than pudding. 7. Pour the sauce over the yams and bake at 350 for about 45 minutes.

COOKIE SALAD
By Kristy Johnson
1 can crushed pineapple, drained
1 c. buttermilk
1 sm. instant vanilla pudding
1 can Mandarin oranges, drained
1 8 oz Cool Whip
1 pkg. chocolate striped cookies, crushed (3/4 for salad, 1/4 for top)
Mix buttermilk and instant pudding. Add Cool Whip. Drain pineapple and oranges, Add drained fruit and crushed cookies to pudding /Cool Whip mixture. Chill until ready to serve. 

Party Salad

1 bunch leaf lettuce

1 bunch red leaf lettuce

1 head iceberg lettuce

6 oz parmesan cheese

8 oz mozzarella cheese

1 lb cooked crumbled bacon

8 oz craisins

1 cup almonds

DRESSING

½ cup finely chopped onion

1 cup sugar

½ cup red wine vinegar

1 ½ t salt

2 t mustard

Mix all dressing ingredients together and then add 1 cup oil (vegetable or corn)

Playdough       Michelle W.

1 c. water
1 T. vegetable oil
1 c. flour
1/2 c. salt
1 T. cream of tartar
food coloring

Bring water to boil.  Add oil and dry ingredients.  Still well.  Divide into desired portions and add a few drops of food coloring to each.  Knead to blend in color.  Store in plastic bags.

Guiltless Alfredo Sauce---Shawna O

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. til it thickens.


When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using.

Taco Seasoning (Ranae Porter)

1 T chili powder
2 t onion powder
1 t ground cumim
1 t garlic powder
1 t paprika
1 t ground oregano

Salsa (Colette Hanson)

3 (14 oz) cans dried tomatoes

2 yellow peppers

Cilantro

Green onions

2 Serrano peppers

DIRECTIONS

Blend tomatoes and ½ tsp. salt. Pour into bowl. Cut tops off peppers and blend. Add to tomatoes. Finely chop cilantro and green onions and add. Use tomatoes sauce to calm down salsa if too hot.

Grammie’s Hash Brown Casserole…..Kristin Butsch

30 oz. bag frozen hash browns

1 can cream of chicken soup

1 T. mustard

¼ c. dried onions

2 c. sour cream

1/2 cup milk

1 to 2 cups mild cheddar or jack cheese

Crushed plain potato chips for topping

Combine and bake 350 for 1 hour

Don’t cover.  Great to serve with ham.