4 Tbsp. margarine
1 tsp. crushed, dried basil
1/2 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. pepper
2-3 medium potatoes, bias sliced about 1/4 inch thick
1/4 c. grated parmesan cheese
Stir together margarine, basil, paprika, garlic powder and pepper.
Place potato slices in a single layer on the unheated rack of a broiler pan. Brush margarine mixture on both sides of potato slices.
Broil about 5 inches from the heat source fore 8-9 minutes or until potatoes begin to brown. Using a turner, turn potatoes. Sprinkle with cheese. Broil 4-6 minutes or longer until tender. Makes 4 servings
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Frozen Fruit Cups
Holly Peterson
6 oz. frozen lemonade
6 oz. frozen orange juice
10 oz. frozen or fresh strawberries
16 oz. crushed pineapple
1 cans (11 oz) mandarin oranges
3 cups water
1/2 cup sugar
4 bananas sliced or diced
Partially thaw juices and fruit. Combine all ingredients, except bananas, including their juices. Blend in sugar and water. Slice or dice a little banana in to paper lined muffin tins and store in plastic bags.
To serve: thaw 10-15 minutes (after removing paper.) Makes 24. Place dallop of Cool Whip on top of each one.
Make 24.
6 oz. frozen lemonade
6 oz. frozen orange juice
10 oz. frozen or fresh strawberries
16 oz. crushed pineapple
1 cans (11 oz) mandarin oranges
3 cups water
1/2 cup sugar
4 bananas sliced or diced
Partially thaw juices and fruit. Combine all ingredients, except bananas, including their juices. Blend in sugar and water. Slice or dice a little banana in to paper lined muffin tins and store in plastic bags.
To serve: thaw 10-15 minutes (after removing paper.) Makes 24. Place dallop of Cool Whip on top of each one.
Make 24.
Funeral Potatoes
Petterson Family
6-8 Baked and cooled Potatoes or 1 pkg frozen potatoes
1/4 cup butter
1 can cream of chicken soup
1 pint sour cream
1/2 lb grated cheese
1/3 cup crushed potato chips
Melt butter, mix with soup and sour cream. Mix in potatoes. Pour into 13x9 inch casserole dish. Cover with cheese, then potato chips.
Cover with foil, bake at 350* for 45 minutes. Remove foil for last 5 minutes of baking.
6-8 Baked and cooled Potatoes or 1 pkg frozen potatoes
1/4 cup butter
1 can cream of chicken soup
1 pint sour cream
1/2 lb grated cheese
1/3 cup crushed potato chips
Melt butter, mix with soup and sour cream. Mix in potatoes. Pour into 13x9 inch casserole dish. Cover with cheese, then potato chips.
Cover with foil, bake at 350* for 45 minutes. Remove foil for last 5 minutes of baking.
Lime-cilantro Rice
Cookin' Mamas (thecookinmamas.blogspot.com)
1 lb. long-grain rice (2 ¼ cups)
1 bunch of cilantro
Juice of 2 limes 4 cloves of garlic
Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet.
Add rice and all chopped ingredients.
Sauté for 3-5 minutes, stirring frequently.
Put 4 cups of water and lime juice in a rice cooker.
Add rice mixture to the rice cooker and cook according to the cooker’s directions.
If you don’t have a cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.
1 lb. long-grain rice (2 ¼ cups)
1 bunch of cilantro
Juice of 2 limes 4 cloves of garlic
Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet.
Add rice and all chopped ingredients.
Sauté for 3-5 minutes, stirring frequently.
Put 4 cups of water and lime juice in a rice cooker.
Add rice mixture to the rice cooker and cook according to the cooker’s directions.
If you don’t have a cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.
Quick and Easy Black Beans
2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
ourbestbites.com
1/2 t salt
1/4 t pepper
1 lime
ourbestbites.com
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.
Petterson Rice Pilaf
Cathy Petterson
1 medium diced onion
1 cube butter (and 1/2 if doubled)
1 beef bouillon cube
1 can beef consomme soup (the one by Campbell's is the best)
1 can water
1 cup rice
1 small can mushrooms (if desired--I leave out)
1 bay leaf
salt and pepper
dash Worcestershire sauce
Saute onions in butter
Crumble bouillon cube into sauteed onions and stir
Add the rest of the ingredients and stir.
Pour into casserole dish and cover with tin foil.
Bake for 1 hour @ 350*
Serves 8
1 medium diced onion
1 cube butter (and 1/2 if doubled)
1 beef bouillon cube
1 can beef consomme soup (the one by Campbell's is the best)
1 can water
1 cup rice
1 small can mushrooms (if desired--I leave out)
1 bay leaf
salt and pepper
dash Worcestershire sauce
Saute onions in butter
Crumble bouillon cube into sauteed onions and stir
Add the rest of the ingredients and stir.
Pour into casserole dish and cover with tin foil.
Bake for 1 hour @ 350*
Serves 8
Lemon Basil Pasta
Holly Peterson
1/2 lb. cooked pasta (any kind, I like spaghetti noodles)
2 Tbls. butter
1 Tbls. lemon juice
1 1/2 tsp. basil
3/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup Parmesan cheese, grated
Cook Pasta. Drain. Stir until butter melts. Add seasonings and Parmesan cheese. Stir well.
Very yummy served with marinated grilled chicken or salmon.
1/2 lb. cooked pasta (any kind, I like spaghetti noodles)
2 Tbls. butter
1 Tbls. lemon juice
1 1/2 tsp. basil
3/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup Parmesan cheese, grated
Cook Pasta. Drain. Stir until butter melts. Add seasonings and Parmesan cheese. Stir well.
Very yummy served with marinated grilled chicken or salmon.