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Main Dishes, Casseroles & the Like

Potato Salad
For the salad – makes enough for 40/50 people so adjust amounts accordingly.

Russett Potatoes – 10 pounds, boiled until tender and then cut into small pieces.
Eggs – 2 dozen, boiled and chopped
Celery – approximately 1 ½ bunches – finely chopped – be sure celery is crisp
Purple onion – 1 large or 2 medium – finely chopped
Sweet pickle relish – 1 large jar, juice and all – I don’t remember the ounces, but it about 20 to 22 ounces
Mayonnaise – no specific amount – according to what you like (can add a little mustard if you like mustard in your salad)
Celery seed – 2 to 3 Tablespoons
Salt and Pepper to taste

Combine all ingredients and mix well. That’s it!


Gil '91

Pinto Beans

Pinto Beans
Garlic
Bacon
Yellow onion
Jalepenos
Rotel
Cilantro

Clean your beans and place in bean pot. Add 3-4 whole cloves of garlic and cook beans. (ADD NO SPICES AT THIS TIME). After beans are tender remove whole garlic cloves and discard, in a skillet add cut up bacon, minced fresh garlic, and chopped onion and jalpenos salt and pepper to taste, sauté until bacon is rendered and onion is clear. Simmer and add rotel to skillet. Once that is ready pour entire mixture into beans pot and continue to simmer beans, stir infrequently (the more you stir the more mushy the beans become). About 30 minutes before you want to eat the beans, add chopped cilantro to pot and season the beans to taste.


Gil '91

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Corn Casserole

2 cans creamed corn
1 can whole kernel corn, drained
2 eggs beaten
1 box jiffy corn muffin mix
1 c sour cream
1 stick butter
1/4 - 1/2 garlic powder
shredded cheese

mix all ingredients except for shredded cheese. put into a 9x12 casserole dish. sprinkle shredded cheese on top, if desired. bake at 375* for 30-45 minutes, or until the center is firm.

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Creamed Cucumbers

INGREDIENTS

* 5 cucumbers, peeled and thinly sliced
* 1 bunch green onions with tops, chopped
* 1 cup mayonnaise
* 1/4 cup evaporated milk
* 1/4 cup vinegar
* 1/4 cup sugar
* 2 drops hot pepper sauce
* 1 teaspoon dried parsley flakes
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon garlic salt
* 1/4 teaspoon onion salt

DIRECTIONS

1. Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients; pour over cucumber mixture and mix well. Refrigerate for several hours.

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Sweet & Sour Canned Vegetable Salad

1 can sweet corn, drained
1 can cut green beans, drained
1 can cut wax beans, drained
1 can sweet peas, drained
1 can red kidney beans, drained
1 red bell bepper, chopped
1 orange bell pepper, chopped

1 cup vinegar
1 cup sugar
½ cup vegetable oil

Combine all vegetables in large bowl, set aside. Combine vinegar, sugar and oil in small bowl and mix until sugar is dissolved. Pour over vegetables. Serve chilled.

You can double the dressing if you think you need more (I prefer lots of dressing!)

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Jalapeno Cole Slaw

1/3 cup sour cream
1/3 cup mayo or miracle whip
2 tbsp red wine vinegar
2 tbsp vegetable oil
1 garlic clove, minced
¼ cup chopped pickled jalapenos
¼ tsp salt
¼ tsp pepper
1 16-oz bag coleslaw mix

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Rhoswen's Ranch & Bacon Pasta Salad
1 box of Betty Crocker's "Ranch & Bacon Pasta Salad"
Add more peas, cooked and chopped bacon, and small cubed ham

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Potato Pancakes

4 med. potatoes
1 sm. onion
1/2 c. pancake mix
1/2 c. oil
1 tsp. salt
2 tbsp. sour cream
2 eggs
1/2 tsp. pepper

Peel potatoes and grate into a bowl. Pour off extra liquid. Peel onion and grate into potatoes. Add eggs, pancake mix, sour cream, salt and pepper. Mix well.

Heat oil until it sizzles. Drop a tbsp. at a time of batter into hot oil. Flatten with a pancake turner. When bottoms are brown turn them over. When done remove and drain on paper towel lined plate. Serve with applesauce, sour cream or just plain.

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Green Pea Salad

INGREDIENTS:
1 (16 ounce) package frozen green peas
1 (8 ounce) can sliced water chestnuts, drained and cut into strip
6 roma (plum) tomatoes, chopped
1/2 onion, minced
2 medium sweet pickles, finely chopped
3/4 cup mayonnaise
1/8 cup lemon juice

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DIRECTIONS:
In a colander, rinse frozen peas in cold water until thawed. Drain, and transfer to a large salad bowl.
Add water chestnuts, tomatoes, onion, and sweet pickles; mix well.
In a small bowl, mix together mayonnaise and a little pickle or lemon juice. Do not make the mixture to soupy. Pour over vegetables, and gently stir to coat.

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Parmesan Roasted Green Beans

Pre-heat over to 350
Trim fresh green beans (I usually use a handful per person)
Coat with olive oil, salt, and black pepper.
Put a single layer on sheet pan
Roast @ 350 for 5 minutes
Take green beans out
Bump oven up to 400
Cover the green beans with lots of shredded parm
Cook 10 minutes @ 400