Simple Side Dish Recipes That Taste Like Mom Used To Make

This diverse group of side dishes contains all the favorites that my mom used to make when we had a few guests for dinner. Since we often had a spiral sliced ham or smoked turkey breast to keep things simple, these are some of the flavors that went best with those smoky entrees. Now they sell frozen versions of just about anything but these are all so simple and well worth the couple minute prep time.

Corn Casserole

Prep time: 5 minutes, Cook time: 1 hour

1 can creamed corn

1 can white corn – drain and save liquid

1 stick melted butter or margarine

1 small container sour cream

1 box Jiffy corn bread mix

In 1 ½ quart casserole dish, mix everything plus half the reserved liquid from white corn

Bake uncovered at 350 degrees for one hour

Homemade Macaroni and Cheese

Prep time: 5 minutes, Cook time: 1 hour

2 cups pre-shredded sharp cheddar cheese

1 pt milk plus ½ cup

2 cups uncooked macaroni noodles

3 T. melted butter or margarine

½ t. salt

¼ t. pepper

In 1 ½ quart casserole dish, mix all ingredients. Bake uncovered at 350 degrees for one hour. For a one dish meal, add smoky links to the top for the last 15 minutes. Kids LOVE this one.

Broccoli, Cheese and Rice Casserole

Prep time: 10 minutes, Cook time: 30 minutes

1 package long grain, wild rice Rice-a-Roni prepared according to instructions

1 small box frozen broccoli pieces cooked and chopped fine

1 can cream of chicken soup (or cream of mushroom, or cream of celery. Cream of anything really!)

1 cup pre-shredded sharp cheddar cheese

In 1 ½ quart casserole dish, mix all ingredients. Bake uncovered at 350 degrees for 30 minutes.

Sweet Potato Casserole.

Prep time: 20 minutes, Cook time: 30 to 40 minutes

A: 3 cups mashed sweet potatoes, 1 cup brown sugar, 2 eggs, lightly beaten, 1 t. vanilla, ½ cup milk, ½ cup melted butter

B: 3/4 cup chopped pecans, ½ cup brown sugar, 1/4 cup flour, 1/3 cup melted butter

Combine A. Pour into a buttered 1 1/2 quart casserole dish. Mix B together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.

Baked Beans a la Kristen (thank you my friend)

Prep Time: 10 minutes, Cook time: 1 hour

1 large can (40 oz.) Pork n' Beans

1 large can (30 oz.) Kidney Beans

1 package Lipton onion soup mix

½ cup catsup

½ cup brown sugar

2 t. mustard

In 1 ½ quart casserole dish, combine all ingredients and bake at 350 degrees for one hour.
Great addition: Add 1 pound of browned hamburger meat to it.

Mashed Potatoes

Prep Time: 20 minutes , Cook time: 30 minutes

5 pounds potatoes Cooked boiled

1 (8 ounce) package cream cheese (we use Neufchatel – lower fat)

1 small container French onion dip

Salt and Pepper to taste

Peel potatoes (optional – especially if you use the little red potatoes). Chop potatoes into small cubes. Cover with water and Boil about 30 minutes. Drain water and mash potatoes. Add remaining ingredients.

Panfried Prawns In A Sweet And Sour Sauce With Thai Herbs

Panfried prawns in a sweet and sour sauce with Thai herbs and mint, served on a thin coconut lace pancake. It is one of the first "East meets West" recipes I created in Saint-Tropez. This lukewarm appetizer has always been very successful when served to the guest. Definitely one of my favourite "East meets West" dishes. It is easy to do, except maybe for the lace pancake that needs a little experience. The sauce can be kept for days in the fridge, much longer if stored in a freezer. Pancakes can be made in advance and stored wrapped in plastic bags in the freezer. If you find the preparation of the lace pancakes too difficult, just skip it and serve the prawns in individual salad bowls, without the pancakes. (You will find Kaffir lime leaves, lemon grass and coconut milk in Chinese stores) Serves 4

Ingredients


12 big prawns, shelled and heads removed



Ingredients for the sauce

1cup white vinegar 1/2 cup water 1 1/2 cups granulated sugar 3/4 cup finely sliced shallots 1/2 cup finely sliced spring onion 1/4 cup very finely chopped lemon grass sticks 6 to 8 Kaffir lime leaves, cut in very thin julienne 4 cilantro stems, chopped 5 fresh mint stems, sliced in julienne

4 mint bouquets

Preparation:

Make the sauce first:

1- Combine all the ingredients except the spring onions, cilantro and mint in a saucepan.

2- Bring to the boil and simmer on a low heat for about one hour or until the sauce starts to become syrupy. To check take one tea spoon of the sauce and leave it on a cold plate for one minute. It should be a little thinner than maple syrup.

3- Add the cilantro, and spring onions. Mix well. Boil for one minute, no more, and remove from heat. Keep on one side.



Finishing the preparation:

1- Slice the back of the prawns to remove the gut.

2- Fry on a high heat in a skillet with olive oil, for 2 or 3 minutes on both sides.

3- Place the pancakes on individual serving plates.

4- Reheat the sauce, remove from the heat and add the prawns. Move the prawns in the sauce to ensure they are evenly coated with the sauce. (Do not boil the prawns with the sauce, only coat with the sauce!)

5- Arrange the prawns on the plates with about one table spoon of the sauce.

6- Sprinkle with the sliced mint.

7- Decorate with the mint bouquets.

Ingredients for lace pancakes

1/2 cup coconut milk 1 egg 1/3 cup flour 1 pinch of salt 1 small empty can



Lace pancake preparation

1- Put the flour in a mixing bowl

2- Add the egg, the salt, and 2/3 of the coconut milk

3- Stir with a whisk

4- Add the remaining coconut milk whilst still whisking

5- Set the mixture aside to rest for at least 15 minutes

6- With a nail or the sharp point of a tool make a small hole in the bottom of the empty can

7- Heat a non-stick skillet on a medium heat. Grease the skillet very lightly using a greasy towel (any frying oil will work)

8- Pour one part of the pancake batter in to the can, making sure while doing this to close the hole with one of your fingers

9- Bring the can over the skillet and, removing the finger closing the hole, let the batter run into the skillet while you "draw" arabesques with your hand until you get a pancake imitating lace

10- Let the pancake cook for about 3 minutes until light brown. Turn upside down and cook for 1 more minute. Place on a plate on a piece of baking paper.

11- Repeat the same process until you have used all the batter. Place one piece of baking paper between each pancake to avoid them sticking together.

Note:

With the first pancake the consistency of the batter may have to be corrected. Add more coconut milk if the batter is too thick. Add more flour if the batter is too runny. Correcting in this way will give you the right consistency. If you want more recipes like this one download my free ebook excerpt: "Cook French and Stay Slim" http:http://www.photos-and-recipes.com/newspage.html

Dominican Republic Cuisine