Collection of recipes from family & friends

Archive for the ‘Appetizers & Side Dishes’ Category

Glazed Onions and Carrots

This recipe comes from Mom

Ingredients:

1 Lb. 

Carrots, peeled and cut into ½ inch slices 

1 Lb.

 

Frozen Whole White Onions 

¼ Cup 

Margarine 

½ tsp. 

Ground Ginger 

2 Tbsp. 

Brown Sugar 

½ tsp. 

Salt 

Directions:

  1. Place carrots in large saucepan with 1″ boiling water.
  2. Cover and simmer for 10 minutes.
  3. Add onions, cover and cook 5 minutes longer or until vegetables are just tender.
  4. Drain, then return vegetables to saucepan.
  5. Add rest of ingredients.

Cook over medium-high heat, stirring frequently, for 5 minutes or until vegetables are glazed.

Day-Before Mashed Potatoes

Ingredients:

9.

Potatoes, peeled and cubed

1 tsp.

Salt

6 oz.

Cream Cheese

¼ tsp.

Ground Black Pepper

1 Cup

Sour Cream

2 Tbsp.

Butter

2 tsp. 

Onion Powder 

   

 

Directions:

  1. Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
  2. Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.

To warm, preheat oven to 350° F. Lightly grease a medium baking dish. Spread mixture into dish and bake about 30 minutes.

Warm Vegetable and Crab Dip

Ingredients:        

1 Pkg. 

Lipton Vegetable Recipe Soup & Dip Mix 

16 oz. 

Sour Cream 

6 oz.  

Fresh, Frozen or Canned Crabmeat 

3 oz. 

Cream Cheese, softened 

1 tsp. 

Lemon Juice 

   

Directions:

  1. Preheat oven to 325ºF. In 1-quart casserole, thoroughly combine all ingredients.
  2. Bake uncovered 30 minutes or until heated through.

Serve with your favorite dippers.

Waldorf Salad

This recipe comes from Mom

Ingredients:

¾ Cup 

Sugar 

Medium Apples, Chopped 

2 Tbsp. 

Cornstarch 

1 Cup 

Celery, Chopped 

2 Tbsp. 

Cider Vinegar 

1 Cup 

Walnuts, Chopped 

2 Cups 

Seedless Green Grapes, Halved 

   

Directions:

  1. In a small saucepan, mix the sugar with the cornstarch.
  2. Blend in 1 Cup Water and the vinegar.
  3. Cook, stirring, until boiling and thickened.
  4. Transfer to small bowl; cover and refrigerate until chilled.

In a large bowl, toss remaining ingredients with prepared dressing.

Shrimp & Rice Salad

This recipe comes from Mamaw

Ingredients:        

1 Cup 

Cocktail Shrimp 

¼ Cup 

Green Pepper Bits 

¼ Cup 

Sliced Celery 

¼ Cup 

Onion, cut up 

3 Cups 

Cooked Rice 

3 Tbsp. 

Mayonnaise 

½ Cup 

Ranch Dressing 

 

Salt & Pepper to taste 

Directions:

  1. Mix all together.

Serve on a bed of crisp lettuce and garnish with tomato wedges.

Hot Artichoke Dip

Ingredients:        

1 14-oz. Can 

Artichoke hearts, drained and chopped 

1 Cup 

Grated Parmesan Cheese 

1 Cup 

Real Mayonnaise 

1 Clove 

Garlic, finely chopped 

Directions:

  1. Preheat oven to 350ºF. In 1-quart casserole, combine all ingredients.

Bake uncovered 25 minutes or until heated through.

Guacamole Salad

Ingredients:        

3 Cups. (30 oz.) 

Cooked Basmati Rice 

2 Tbsp. 

Olive Oil 

1 Lg. 

Tomato, seeded & chopped 

½ tsp. 

Salt 

¾ Cup 

Chopped Sweet Onion (Vidalia or Walla Walla) 

Avocado, halved seeded, peeled, and chopped 

3 Tbsp. 

Snipped fresh Cilantro

2 Tbsp. 

Lime Juice 

3 Tbsp. 

Lemon Juice 

 

Shredded Romaine Lettuce 

2-3 Tbsp. 

Seeded, Finely Chopped Jalapeno Pepper 

 

Lime Wedges 

Directions:

  1. In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive oil, salt, and pepper.
  2. Toss avocado with lime juice; stir into rice mixture.
  3. Cover and chill for 2 – 8 hours.
  4. Spoon mixture on top of shredded romaine lettuce.
  5. Serve with lime wedges.