Side Dishes

[Chelsey]

6 potatoes
6 or more eggs
1 to 2 cans mushroom soup (depending how creamy you like it)
1 stick butter
1 container sour cream (big if you like sour cream taste, small if you want subtle).

Boil potatoes and eggs. In another pot melt butter and mix in the soup (do not add water) and the sour cream (do not boil mixture). Peel potatoes and eggs. Get out a baking dish and put in a bit of cream sauce onthe bottom. Slice a layer of potatoes and a layer of eggs (maybe two of each...whatever looks good). Spread cream mixture over that. Slice another layer of potatoes and eggs. Spread cream mixture over that. Do again if you have more room, making sure that top layer is the rest of your cream mixture.

Bake in the oven at 350 for about 30 to 40 minutes...(I'm pretty sure it is just 30, I'm doing this from memory...is that scary?).

[Chelsey]

1 8-oz. container sour cream
2 tbs. milk
1 tbs. white wine vinegar
1 tbs. olive oil
2 garlic cloves, minced
1/4 ts. salt
1/4 ts. ground pepper
2 lbs. fresh aspargus

Stir together first 7 ingredients. Cover and chill 8 hours. Snap off tough ends of asparagus. Cook in boiling water to cover 3 min. or until crisp-tender (I prefer to do this in the microwave); drain. Plunge asparagus into ice water to stop the cooking process; drain. Let cool (I prefer to eat them at room temperature, but you can chill the aspargus if you like). Serve with garlic cream.

[Chelsey]

1 clove garlic, halved
1 1/2 lbs asparagus spears
2t olive oil
1/4t dried thyme
salt and pepper

Preheat oven to 400

Rub the cut sides of the garlic over a 13x9 baking dish, place garlic in dish.

Cut off tough ends of aparagus

Add asparagus to dish, drizzel with olive oil.

Sprinkle asparagus with thyme and salt and fresh ground pepper

Toss gently and bake at 400 degrees for 20 minutes, stirring once.

[Chelsey]

4c fresh cut asparagus (or 2 8oz-frozen)
1/2c sour cream
1T onion, grated
1/2c stuffing mix
1can cream of shrimp soup
2T carrots, shredded
1/8t pepper
1t butter

Cook & drain asparagus. Combine remaining ingredients, except butter. Pour into 1qt casserole disg. Melt butter & pour over top. Bake @ 350 for 30-35 minutes.

[Chelsey]

1/2c onion, diced
1 clove garlic, minced
2T oil
2c (8oz) sharp cheddar cheese, shredded
1/4c dry bread crumbs
2T fresh parsley, minced
1/4t salt
1/4t pepper
1/8t dried oregano
1/8t hot pepper sauce
4 eggs, beaten
1lb fresh asparagus, trimmed & cut into 1/2inch pieces

In a skillet, saute onion & garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano & hot pepper sauce. Stir in onion mixture & eggs. Cook asparagus until crisp-tender; drain well. Stir into cheese mixture. Pour into greased 9inch square baking pan. Bake at 350 for 30minutes or until knife inserted near center comes out clean. Let stand for 15minutes. Cut into small squares; serve warm.

[Chelsey]

3c canned low-salt chicken broth
1.5lbs thin asparagus spears trimmed
2T extra virgin olive oil
1.25c green onions, chopped
1/3c shallots, minced
1t sugar
1T garlic, minced
1.5T Dijon mustard
1T fresh lemon juice
1t fresh thyme, minced
1/2t lemon peel, grated
1/2c red bell pepper, diced & seeded

Bring broth to boil in lg pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1c broth in small bowl. Drain asparagus; pat dry. Heat 1T oil in medium nonstick skillet over medium heat. Add 1c green onions, shallots & sugar. Saute until onions & shallots are tender, about 5 minutes. Add garlic; saute 2 minutes. Stir in reserved 1c broth, 1T oil, mustard, lemon juice, thyme & lemon peel. Simmer until slightly thickened & liquid is reduced to 1.25c, about 5 minutes. Season with salt & pepper. Cool to room temperature. Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4c green onions & bell peppers.

[Chelsey]

2 tbsp butter or marg.
1 small onion, finely chopped
2 tbsp all-purpose flour
1 tsp salt
1/8 tsp pepper
1 cup milk
2 eggs, separated
20 oz spinach


Cook spinach in a saucepan over medium heat, in 1/4 inch boiling, salted water. Reduce heat to low, cover and simmer until wilted, stirring occasionally. Drain well and chop finely.

Preheat oven to 350.

Grease 8" by 8" baking dish. In a 2 qt saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes. Stir in flour, salt and pepper until blended. Gradually stir in milk; cook, stirring, until sauce boils and is slightly thickened.

In a small bowl with fork, beat egg yolks slightly. Into yolks, stir small amount of hot sauce; slowly pour yolk mixture into sauce, stirring rapidly to prevent lumping. Cook, stirring constantly, until thickened (do not boil). Remove from heat, stir in spinach.

In a small bowl with mixer at high speed, beat egg whites until stiff peaks form. With wire whist, gently fold egg whites into spinach mixture. Pour into baking dish; bake 20-25 minutes until a knife inserted in center comes out clean.

[Chelsey]

1/4 cup chopped onion
1 cup white rice
2 cups fat free chicken broth
1 cup chunky salsa
1 tsp oil
1/4 tsp chili powder
Heat oil in a large skillet over medium high heat and cook onion until tender. Mix rice into the skillet. When rice begins to brown, stir in broth, salsa and seasonings. Reduce heat, cover and simmer for 20-30 minutes.

[Chelsey]

1 C. dry bulgur wheat
1-1/2 C. boiling water
1 tsp. salt
1/4 C. fresh lemon juice
2 T. olive oil
2 garlic cloves, crushed
pepper to taste

4 scallions, finely minced (white and green parts)
1 C. packed minced parsley
10 to 15 fresh mint leaves, minced
2 medium tomatoes, diced

Combine bulgur and boiling water in large bowl. Cover and let stand until bulgur is tender (20 to 30 minutes). Add salt, lemon juice, olive oil, garlic and black pepper. Mix thoroughly. Cover and tightly refrigerate until about 30 minutes before serving. Add remaining ingredients. Serve cold.

[Chelsey]

Baking Potatoes *try to pick ones that are long and plump

2 to 3Tbsp Butter
4 Tbsp. sour cream
1/4 cup shredded cheese
1/8 cup spring onions-chopped *optional
Salt and pepper
Additional Shredded cheese for topping
2 slices Bacon- cooked and drained

Preheat oven to 400* Bake potatoes uncovered until done. Remove and split potatoes length wise into halves. With spoon scoop out insides into large bowl *careful not to get too close to the skin otherwise it will break. Place hull of potato onto baking rack. Add to potato mixture butter, sour cream, cheese, salt, pepper and spring onions. Mix well and fill potato "hull" with mixture careful not to overfill. Top with crumbled bacon and more shredded cheese. Place back into oven until cheese melts.