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Angie's Kitchen!

Side Dishes

BAKED BEANS

2 16 OZ CANS PORK-N-BEANS
1/2 CUP CHOPPED ONION
1/4 CUP KETCHUP
2 T MUSTURD
2T SYRUP
1/4 CUP BROWN SUGAR
2 T PREPARED BBQ SAUCE
1 T WOSCHESHIRE SAUCE
1T CRUSHED GARLIC

MIX INGREDIENTS TOGETHER AND POUR INTO A 2 QUART BAKING DISH. BAKE FOR 1 HOUR AT 350 DEGREES.

SPICY BLACK-EYED PEAS AND RICE

1 LB DRIED BLACK-EYED PEAS
1 ONION, CHOPPED
1/2 LB BACON, CUT INTO BITE SIZE PIECES
1 t SALT
3 DROPS TABASCO
1 CUP COOKED RICE
2 QUARTS BOILING WATER

COMBINE ALL INGREDIENTS EXCEPT FOR RICE. REDUCE HEAT AND SIMMER FOR 2 HOURS. ADD RICE; HEAT THOROUGHLY.

BEST EVER BROCCOLI CASSEROLE

1 CUP INSTANT RICE, COOKED
2 BAGS FROZEN CHOPPED BROCCOLI, COOKED AND DRAINED
1 SMALL CHOPPED ONION
2 T BUTTER OR MARGARINE
1/2 CUP MILK
1 CAN CREAM OF CHICKEN SOUP
1/2 CUP CHEESE WHIZ

MIX TOGETHER. POUR INTO A 9X13 INCH PAN. BAKE AT 350 DEGREES FOR 35 MINUTES.

CABBAGE MEDLEY STIR FRY

1 MEDIUM HEAD CABBAGE, JULIENED
1 MEDIUM ONION, JULLIENED
3 CARROTS, CUT INTO COINS
1 RED PEPPER JULLIENED
1/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 SOY SAUCE

HEAT OLIVE OIL IN LARGE SKILLET OR WOK. ADD ONIONS AND CARROTS AND SAUTE FOR ABOUT A MINUTE. ADD CABBAGE AND PEPPERS AND SAUTE FOR ABOUT 2 MORE MINUTES. ADD SOY SAUCE AND MIX WELL. REMOVE FROM STOVE AND SERVE IMMEDIATELY.

CORN CASSEROLE

1 8OZ CAN CREAM CHEESE
2 EGGS
1 CAN WHOLE KERNEL CORN, DRAINED
1/4 CUP CHOPPED ONION
1/4 CUP GREEN PEPPER
1/4 t SALT
PEPPER TO TASTE
1 T SUGAR

COMBINE CHEESE AND EGGS, MIX WELL. ADD REMAINING INGREDIENTS; MIX WELL. POUR INTO A GREASED 8 INCH SQUARE BAKING DISH. BAKE AT 350 DEGREES FOR 40 MINUTES.

CREAM STYLE CORN

2 16 OZ CAN WHOLE KERNEL CORN DRAINED OR EQUAL FROZEN
1/4 CUP SUGAR
1 CUP MILNOT
2 T BUTTER OR MARGARINE

MIX INGREDIENTS TOGETHER HEAT THOROUGHLY OVER MEDIUM HEAT. STIR TO PREVENT STICKING

CREAMED PEAS

1 CAN ENGLISH PEAS, DRAINED
1 6 OZ CAN SLICED MUSHROOMS, DRAINED
2T CORN STARCH
1/2 CUP COLD WATER
SALT AND PEPPER TO TASTE

MIX TOGETHER CORN STARCH AND COLD WATER. IN A SAUCEPAN COMBINE PEAS AND MUSHROOMS. HEAT THOROUGHLY OVER MEDIUM HEAT. STIRRING CONSTANTLY. ADD REMAINING INGREDIENTS. HEAT WHILE STIRRING UNTIL THICKENED.

CHEESY BAKED EGGPLANT

2 EGGPLANTS, PEELED AND DICED
1 CUP CHOPPED ONION
1/4 CUP BUTTER OR MARGARINE
2 EGGS, BEATEN
1 CUP EVAPORATED MILK
1 CUP VELVEETA, CUBED
1/2 CUP CHEDDAR CHEESE, SHREDDED
1 CUP BREAD CRUMBS

PLACE EGGPLANT IN A GREASED CASSEROLE. ADD ONION. MIX BUTTER, EGGS, AND MILK; POUR OVER EGGPLANT. ADD CHEESES. TOP WITH BREAD CRUMBS. BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES.

SKILLET CORN

2 CAN WHOLE KERNEL CORN, DRAINED OR EQUAL FROZEN
1/4 CUP BUTTER OR MARGARINE
1/4 CUP RED PEPPER, CHOPPED
1T LEMON PEPPER

IN A SKILLET MELT BUTTER STIR IN CORN AND RED PEPPER. ADD LEMON PEPPER AND HEAT THOROUGHLY.

GARLIC PARSLEY POTATOES

2LBS POTATOES PEELED AND QUARTERED
1/4 CUP MILK
1/4 CUP BUTTER
2T CRUSHED GARLIC
2T CRUSHED PARSLEY
SALT AND PEPPER TO TASTE

BOIL POTATOES UNTIL SOFT. DRAIN OFF LIQUID. ADD REMAINING INGREDIENTS AND STIR VIGOROUSLY UNTIL POTATOES ARE COATED AND BUTTER IS MELTED.

GOLDEN GREEN BEAN CASSEROLE

3 CANS FRENCH STYLE GREEN BEANS, DRAINED
2 CANS GOLDEN MUSHROOM SOUP
1 MEDIUM ONION, CHOPPED
2 CUPS GRATED CHEDDAR CHEESE
1/4 CUP MILK
SALT AND PEPPER TO TASTE

IN A BOWL MIX TOGETHER SOUP AND MILK. IN A 2 QUART BAKING DISH OR CASSEROLE COMBINE THE REMAINING INGREDIENTS. POUR SOUP MIXTURE OVER THE TOP. BAKE AT 350 DEGREES FOR 45 MINUTES.

HASHBROWN CASSEROLE

1 32 OZ PACKAGE FROZEN HASHBROWNS
1 CAN CREAM OF CHICKEN SOUP
1 MEDIUM ONION, CHOPPED
1 LB VELVEETA CHEESE, CUBED

THOROUGHLY COMBINE INGREDIENTS. SPRAY 9X13 INCH DISH WITH COOKING SPRAY. PUT MIXTURE INTO DISH. BAKE AT 350 DEGREES FOR 45 MINUTES.

ITALIAN GREEN BEANS

2 CANS FRENCH STYLE GREEN BEANS
1T GARLIC POWDER
1/4 CUP CHOPPED RED PEPPER
1 CUP ITALIAN SALAD DRESSING

HEAT GREEN BEANS THOROUGHLY UNTIL LIQUID IS REDUCED. ADD REMAINING INGREDIENTS. SIMMER FOR ONLY ABOUT 3 MINUTES AND SERVE.

MACARONI AND TOMATOES

1 8OZ PKG. MACARONI PREPARED
1 CAN TOMATOES
1T CRUSHED GARLIC
3T MILK
4 OZ VELVEETA
1T BUTTER OR MARGARINE
SALT AND PEPPER TO TASTE

ADD TOMATOES AND GARLIC TO MACARONI. HEAT ON LOW HEAT. ADD REMAINING INGREDIENTS. HEAT UNTIL CHEESE IS MELTED.

MEXICAN CORN

2 CANS WHOLE KERNEL CORN DRAINED
2T BUTTER OR MARGARINE
1 RED PEPPER CHOPPED
1 GREEN PEPPER CHOPPED
1 JALEPENO CHOPPED (OPTIONAL)
SALT AND PEPPER TO TASTE

IN A SKILLET; SAUTÉ INGREDIENTS IN BUTTER FOR ABOUT 3 MINUTES.

ORIENTAL GREEN BEANS

2 CANS FRENCH GREAN BEANS
4 SLICES BACON
1 LARGE ONION, CHOPPED
1/2 CUP BROWN SUGAR
2 T VINEGAR
1/4 CUP ALMOND SLIVERS

COOK BACON. USE DRIPPINGS TO SAUTE ONION. ADD SUGAR, VINEGAR, AND GREEN BEANS. CRUMBLE BACON INTO MIXTURE. SIMMER FOR 40 MINUTES. SPRINKLE WITH ALMONDS.

PARMESAN SQUASH

2 SMALL ZUCCHINI, SLICED
3 MEDIUM YELLOW SQUASH, SLICED
2 T OLIVE OIL
1/4 CUP PARMESAN CHEESE
1 t DRIED BASIL
1/4 t PEPPER

SAUTÉ SQUASH IN OLIVE OIL OVER MEDIUM HEAT ABOUT 3 MINUTES. ADD REMAINING INGREDIENTS; MIX WELL. SERVE IMMEDIATELY.

POTATOES PARMESAN

4 MEDIUM POTATOES, SLICED
2 T BUTTER OR MARGARINE
3 T CRUSHED GARLIC
1/4 CUP PARMESAN CHEESE, GRATED
SALT AND PEPPER TO TASTE

PLACE POTATOES IN THE BOTTOM OF A GREASED CASSEROLE. MIX TOGETHER REMAINING INGREDIENTS. SPREAD OVER TOP OF POTATOES. BAKE AT 350 DEGREES FOR 45 MINUTES TO 1 HOUR.

CHEESY RICE CASSEROLE

3 CUPS COOKED RICE
1 CUP SHREDDED CHEDDAR CHEESE
1/3 CUP CHOPPED ONION
1 T CRUSHED GARLIC
1/4 CUP CHOPPED GREEN PEPPER
1 CAN EVAPORATED MILK
2 EGGS, BEATEN
1/2 CUP OIL
1 T LEMON JUICE
1 T SALT
1/2 t PEPPER
1/2 t SEASONED SALT
1/4 CUP SLICED CELERY

MIX RICE , CHEESE, GARLIC, CELERY, GREEN PEPPERS, AND ONIONS IN GREASED CASSEROLE. BLEND REST OF INGREDIENTS. MIX WITH RICE MIXTURE. BAKE AT 350 DEGREES FOR 45 MINUTES.

ROASTED POTATOES

10 WHOLE NEW POTATOES CUT IN HALF
1 PACKAGE GARLIC AND HERB SOUP MIX
2T CRUSHED GARLIC
1/4 CUP OLIVE OIL
2T PARSLEY

PLACE POTATOES IN THE BOTTOM OF A COVERED CASSEROLE. IN A SMALL BOWL MIX TOGETHER REMAINING INGREDIENTS. POUR OVER POTATOES; COVER. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR OR UNTIL POTATOES ARE TENDER.

ROASTED VEGETABLES

6 WHOLE NEW POTATOES, QUARTERED
1 MEDIUM YELLOW SQUASH, CUBED
1 MEDIUM ZUCCHINI SQUASH, CUBED
1 MEDIUM ONION, QUARTERED
3 CARROTS, SLICED
1 SHALLOT, DICED
1/4 CUP VIRGIN OLIVE OIL
1 PACKAGE LIPTON HERB AND GARLIC SOUP MIX
2T CRUSHED GARLIC
2T BASIL
2T CILANTRO
2T PARSLEY
SALT AND PEPPER TO TASTE
1/4 CUP SOY SAUCE

IN A LARGE COVERED CASSEROLE PLACE VEGETABLES. IN A BOWL MIX TOGETHER REMAINING INGREDIENTS. POUR OVER VEGETABLES. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR OR UNTIL VEGETABLES ARE TENDER.

DAD'S STEWED ZUCCHINI

1 MEDIUM ZUCCHINI
1 16 OZ CAN STEWED TOMATOES
1 MEDIUM ONION, CHOPPED
2 STALKS CELERY, CHOPPED
1 T WOSCHESHIRE SAUCE
2T GARLIC POWDER
SALT AND PEPPER TO TASTE

COMBINE INGREDIENTS IN A SAUCEPAN. COOK OVER MEDIUM HEAT FOR 30 MINUTES UNTIL ZUCCHINI IS SOFT.

SUPREME WILD RICE

2 CUPS WATER
2 CUPS WILD RICE
2T SOY SAUCE
2T POWDERED CHICKEN BASE OR BOUILLON
2T BUTTER OR MARGARINE

BRING TO BOIL WATER AND CHICKEN BASE. ADD RICE, SOY SAUCE, AND BUTTER. COVER AND SIMMER UNTIL RICE IS FLUFFY. USUALLY ABOUT 20 MINUTES BUT BRANDS OF WILD RICE CAN BE DIFFERENT.


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