Archive for the ‘Side Dishes’ Category

Crockpot Stuffing

Crockpot Stuffing
Easy to make when you're busy with the other Thanksgiving foods
Serves: 8
Prep time: 
Cook time: 
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  • 2 cups chopped onions
  • 1½ cups thinly sliced celery
  • 1 cup diced tart apple, peeled and cored
  • ¼ cup butter
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon savory
  • ½ teaspoon thyme
  • 12 cups lightly toasted bread, cubes
  • ¼ cup fresh parsley, chopped
  • 1½ cups chicken stock or vegetable stock
  1. In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
  2. Stir in sage, marjoram, salt, pepper, savory and thyme.
  3. Combine vegetable mixture with the bread cubes and parsley.
  4. Toss well.
  5. Pour stock over mixture, tossing well.
  6. Spoon into your crock-pot.
  7. Cover and cook on high for one hour.
  8. Reduce to low and continue cooking for 2-3 hours, stirring every hour.
  9. As stated for Vegetarians use vegetable stock.



Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Cuisine: Mexican
Recipe type: Soup
Serves: 6
Prep time: 
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  • 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
  • 2 tablespoons lard or bacon fat
  • 1 large onion, chopped
  • 2 cloves garlic, peeled and diced
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1½ cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
  • 1 quart pork stock or chicken stock
  • salt
  • ½ cup chopped cilantro (garnish)
  • lime wedge (garnish)
  1. In a large pan.
  2. Saute onions in lard or bacon drippings until clear.
  3. Add garlic and spices and cook another two minutes.
  4. Add meat, green chili, rinsed hominy and beans.
  5. The beans are not traditional but we like them.
  6. Cook another two minutes.
  7. Pour stock over all.
  8. Add salt to taste.
  9. Simmer, covered, about 1hour.
  10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.


Paula Dean’s Broccoli Salad

Paula Dean's Broccoli Salad
Recipe type: Side Dish
Serves: 8
Prep time: 
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  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • ½ cup chopped red onion
  • ½ cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup sugar
  • ½ cup halved cherry tomatoes
  • Salt and freshly ground black pepper
  1. Trim off the large leaves from the broccoli stem.
  2. Remove the tough stalk at the end and wash broccoli head thoroughly.
  3. Cut the head into flowerets and the stem into bite-size pieces.
  4. Place in a large bowl.
  5. Add the crumbled bacon, onion, raisins if using, and cheese.
  6. In a small bowl, combine the remaining ingredients, stirring well.
  7. Add to broccoli mixture and toss gently.


Chickent and Keilbasa Cheese Soup

Chickent and Keilbasa Cheese Soup
Awesome with crusty bread
Recipe type: Soup
Prep time: 
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  • 1 ½ cups onions, diced
  • ½ cup butter
  • ¾ cup flour
  • 1 – 14.5 oz. can chicken stock
  • 1 qt. milk
  • 2 lbs. Velveeta (real stuff, not fat free), cubed
  • 2 boneless chicken breasts, cubed
  • 1 beef kielbasa, sliced
  1. Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
  2. Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
  3. Slowly add chicken stock, stirring continuously.
  4. Slowly add milk, again stirring continuously.
  5. Once milk is added, heat until soup starts to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan. (about 10 minutes)
  6. While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
  7. Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
  8. After Velveeta is added and has fully melted, add chicken and kielbasa.
  9. Stir everything well to combine


Frog Eye Salad

Frog Eye Salad
Cuisine: American
Recipe type: Side dish dessert salad
Serves: 12
Prep time: 
Cook time: 
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  • 1 C Sugar
  • 2 T flour
  • 2½ t salt
  • 1¾ C unsweetened pineapple juice
  • 2 eggs, beaten
  • 1 T lemon juice
  • 3 quarts water
  • 1 T vegetable oil
  • 1 16oz. package acini di pepe pasta
  • 3 11oz. cans mandarin oranges, drained
  • 2 20oz. cans pineapple tidbits, drained
  • 1 20oz. can pineapple, crushed
  • 1 8oz. container frozen whipped topping, thawed
  • 1 C miniature marshmallows
  • 1 C shredded coconut
  1. In a sauce pan, combine sugar, flour, ½ teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
  2. Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
  3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
  4. Toss and serve.