Side Dish Recipes

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Corn Casserole

1 Can of Whole Corn
1 Can of Cream Style Corn
1 Individual Package of Cornbread Mix
1 Cup of Sour Cream
1 Stick of Melted Butter or Margarine

Preheat oven to 350 degrees. Mix all ingredients and pour into a greased baking dish. Bake until firm, approximately 30-45 minutes.
(Recipe by Grace Chapman)

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Green Beans with Walnuts
Adapted from Woman's Day magazine 12/2006

2 Bags (12 oz. each) Trimmed Green Beans
1/2 Cup Chopped Walnuts (or pecans)
1 T. Olive Oil
2 Large Shallots, Sliced
Salt & Pepper, to taste

Bring a large pot of lightly salted water to a boil. Add beans and cook 5 minutes until crisp-tender. Drain and rinse under cold water.

Toast walnuts in a large nonstick skillet over medium- low heat, stirring often, for about 3 minutes. Remove from the skillet.

Heat the oil in the same skillet, add shallots and saute' for about 5 minutes or until soft. Add beans, nuts, salt & Pepper and toss over medium heat for about 2 minutes until hot.                        
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Squash Casserole
Sent in by Audrey Cook.

3 lbs. Squash (can mix zucchini or yellow)
1 Pkg. Ranch Dressing Mix
2 Eggs
Salt & Pepper, to taste
2 Cups of Grated Cheddar Cheese
1 Pkg. Cream Cheese
1 Stick of Butter

Cut Squash into chunks. Boil just until a little tender with the butter on stovetop. Drain well and mash to desired consistency. Add remaining ingredients except 1 Cup of grated cheese. Use the reserved cheese to top the casserole. Bake at 350 degrees until golden brown.          ********************************************************************************************
Asparagus Casserole
(From Janice Cowley)

2 Cans of asparagus spears
4-5 Hard Boiled Eggs
1 Medium Bag of Potato Chips
12 oz. Velveeta Cheese
1 Can of Cream of Mushroom Soup

Melt juice of 1 can of asparagus, soup, and cheese together using stove top or microwave. Layer 1/2 the bag of chips, 1 can of asparagus, 2 sliced eggs. Repeat layers. Cover with the cheese-soup mixture. Bake uncovered at 325 degrees until lightly browned, about 30 minutes.
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Golden Baked Cauliflower

1 Head of Cauliflower, cut into small florets
3 T. Olive Oil
Kosher or Seasoning Salt

Heat oven to 400 degrees. In a large bowl, combine the cauliflower, oil, and salt. Transfer to a baking sheet and spread in a single layer. Roast, stirring once, until golden brown and tender, about 30 minutes.
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Easy Dinner Rolls

1 Cup of warm water (105-115 degrees)
2 Packages of Active Dry Yeast
1 Stick of Melted Butter
½ Cup of Sugar
3 Eggs
1 Teaspoon of Salt
4 - 4 ½ Cups Unbleached, All-Purpose Flour
Additional Melted Butter (optional)

Directions:

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate for 2 hours. (It can be left for up to 4 days at this stage).

Grease a 13 X 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball. Place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
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She is like the merchant ships, bringing her food from afar.  Proverbs 31:14