Side Dishes

[Chelsey]

8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

[Chelsey]

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans,
rinsed and drained
1 1/2 cups frozen or canned corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro


Directions
1 Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

2 In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad.

Stir salad to coat vegetables and beans with dressing, and serve.

[Chelsey]

2 TBSP butter or margarine
4 TBSP flour
garlic powder
3/4 cup milk (skim OK)
3 ounces cream cheese (not reduced fat)
30 ounces frozen corn, thawed
6 ounces shredded cheddar cheese

Melt butter in a saucepan. Stir in flower until it combines with the butter, cook to burn off that raw flour taste. Add milk all at once, stirring constantly with a whisk until combined with flour and butter. Add garlic powder to taste. Stir in cream cheese until melted. Add corn, and stir in shredded cheese. Pour into 2 quart casserole and bake at 350 degrees for 45 minutes.

NOTE: The restaurant uses 8 ounces of cream cheese, which makes it more soupy, but still tasty. I found the recipe only using 3 ounces, and we like it better. It's more like a pudding in texture. You can also add 3 ounces of diced ham in with the shredded cheddar, if you like.

[Chelsey]

Mix well in large bowl:
1 lb cooked salted macaroni
4 tsp onion finely chopped
1 small green pepper chopped (optional)
1 1/2 c. chopped celery

Mix in small bowl:
1 c sugar
1/2 c vinegar
2 c. salad dressing
1/2 c sweetend condensed milk

separately:
hard boil 4 eggs
Separate yolks from 2 eggs and mix yolks with 2 tbs yellow mustard.
Dice remaining eggs and mix to salad mixture.

Add yolk and dressing mixtures to salad and mix well. Refrigerate. Tastes best if made day prior to serving to allowing teh dressing to soak in.