Side Dishes* Side Dishes Recipe 1 Creamed Corn
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.
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.
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.
Cheese Fries
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 golden brown.
Caramelized Onions
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.
Deviled Eggs 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.
Asparagus
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. Serve hot.
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