The entree may be the main focus of the meal but the sides you serve can make or break the meal. What good is the most beautiful roast if there is nothing tasty and appetizing to go with it? I have gone back to some of my old fashion recipes, mostly from my childhood many years ago, and pulled out these recipes for some yummy sides. All are inexpensive to make which is also important in the current economic climate. And they will go well with beef, pork, chicken, fish, etc to suit your family's taste.
SCALLOPED CORN SUPREME
1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs
In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.
HOMEMADE AU GRATIN POTATOES
4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk
In a casserole dish layer the potatoes, onion, cheese and butter.
Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.
BAKED SPINACH
This is another old midwestern recipe from my childhood days in Southern Indiana.
2 packages (10-oz each) chopped spinach
2 tablespoons butter
1 cup diced celery
1 medium onion, minced
1 cup bread crumbs
1 teaspoon salt
2 eggs, slightly beaten
1 cup sour cream
1/4 cup grated cheese
Preheat oven to 375 degrees. Cook spinach according to package directions. Drain and set aside.
Melt the butter in a skillet. Add celery and onion. Cook until tender. Combine remaining ingredients, except cheese with the celery and onion. Mix well. Place in a greased casserole and top with grated cheese. Bake in 375 degree oven for 10 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.
Enjoy!
SCALLOPED CORN SUPREME
1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs
In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.
HOMEMADE AU GRATIN POTATOES
4 cups thinly sliced potatoes
1/4 cup diced yellow onion
1 tbsp butter, cut into thin pats
1 cup grated cheese (cheddar or your favorite blend)
1 can (10 3/4-oz) cream of celery soup, undiluted
1/2 cup milk
In a casserole dish layer the potatoes, onion, cheese and butter.
Pour the soup into a small mixing bowl and whisk in the milk until smooth; pour over the ingredients in casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes for the top to brown.
BAKED SPINACH
This is another old midwestern recipe from my childhood days in Southern Indiana.
2 packages (10-oz each) chopped spinach
2 tablespoons butter
1 cup diced celery
1 medium onion, minced
1 cup bread crumbs
1 teaspoon salt
2 eggs, slightly beaten
1 cup sour cream
1/4 cup grated cheese
Preheat oven to 375 degrees. Cook spinach according to package directions. Drain and set aside.
Melt the butter in a skillet. Add celery and onion. Cook until tender. Combine remaining ingredients, except cheese with the celery and onion. Mix well. Place in a greased casserole and top with grated cheese. Bake in 375 degree oven for 10 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.
Enjoy!
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