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isis1s Side Dishes

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  • isis1s Side Dishes

    isis1 Posted November 08, 2004 11:17 AM
    Here are some of my side dishes that I have collected over the years.Some are from my family,others are from here or the internet. Thank you to those of you who have contributed them in the past.

    (its a chicken and dumpling recipe from a church who uses this as fundraising dinner)

    3 eggs
    1 Tbsp butter or margarine,softened
    2 Tbsp milk
    3 tsp baking powder
    flour to make stiff dough,about 2 cups

    Beat eggs,add milk and butter.Stir in baking powder and flour.Add flour until you have a stiff,not sticky dough.Roll with rolling pin until as thin as possible.When slighlty dry, cut into diamond shapes.Let dry completely.
    How to cook fritters:
    4 c.chicken broth
    1/2 c.chopped celery
    1/2 c.chopped onion
    1 c.chopped cooked chicken(if desired)
    8 c.water
    1/2 c.chopped carrots(if desired)
    1 Tbsp salt
    1/8 tsp black pepper
    Bring all ingredients to full rolling boil. Add fritters(turn heat to low) and cook until tender.

    5 lb baked chicken(save the pan you baked it in-don't clean it!)
    4 old bread,torn up
    1/2 c.butter or margarine
    1 medium onion,chopped
    1 c.chopped celery
    1 tsp salt
    1/4 tsp poultry seasoning
    2 eggs,beaten
    1/4 c. to 1/2 c. or more of chicken broth(amount depends on dryness of your bread)
    Melt butter in skillet,add onion and celery and cook over low heat until onion is slightly yellowed.Cool slightly.Add torn up bread to the pan you cooked the chicken in.(Its ok if the pan has chicken drippings and crust in it). Add salt,poultry seasoning,eggs,cooled celery and onion and broth.Add enough broth to make mixture juicy.Bake in 350 degree oven for 30-45 minutes or until done but not dry.

    1 cup butter,melted
    2 cups chopped celery
    1/2 cup chopped onions
    1 tsp poultry seasoning
    1/2 tsp sage
    1 tsp salt
    2 eggs,beaten
    4 cups chicken broth
    12 cups fresh bread crumbs,slightly dried

    Combine everything but the crumbs.Mix well. Add crumbs.Stir to blend.Place in a 5 or 6 qt lightly greased slow cooker.Cover.Cook on high for 45 minutes,then on low for 4-6 hours.

    5 lbs potatoes
    8 oz pkg cream cheese,softened
    1 cup sour cream
    1 tsp salt
    1/4 tsp pepper
    1/4 cup crisp bacon,crumbled(Optional)
    2 Tbsp butter

    Cook and mash potatoes.Add remaining ingredients except butter.Put in slow cooker. Dot with butter.Cover.Cook on low 2 hours.
    NOTE:These potatoes can be made several days ahead of time and refrigerated.Cook refrigerated potatoes on low for 5 hours.

    10 medium sized sweet potatoes
    1/2 cup butter,melted
    1/4 cup brown sugar
    1/2 cup orange juice
    1/2 tsp salt

    Cook sweet potatoes until just soft.Peel and cut in half.Combine remaining ingredients.Pour over potatoes.Cover.Cook on high 2 1/2-3hours or until tender,but not mushy.
    NOTE:The sweet potatoes can be cooked and peeled ahead of time,and frozen in a single layer.Defrost before putting into slow cooker.

    2 pkg frozen chopped broccoli
    4 green onions,tops and bottoms chopped fine
    3 ribs celery,chopped fine
    1/2 green bell pepper,chopped fine
    1/2 medium yellow onion,chopped fine
    1/2 stick butter
    1 can cream of mushroom soup
    1/2 c.seasoned bread crumbs
    1/2 c.cheddar cheese,grated

    Cook broccoli according to pkg directions.Drain.
    In a saucepan,saute the onions,celery, and green bell pepper in the butter until soft. Add remaining ingredients except cheese.Mix well. Add salt and pepper to taste. Transfer to a baking dish.Top with cheese and bake 350 degrees for 20 minutes.