Category: Sides & Snacks

French Fried Cheese Appetizers

1 cup dry bread crumbs
2 teaspoons Italian seasoning or 1/4 teaspoon salt
10 oz. assorted cheeses; cut into 36 (3/4 inch) cubes
2 eggs, beaten
Oil for deep frying

In small bowl, combine bread crumbs and seasoning. Using fork, dip each cheese cube in egg, then in crumb mixture. Dip in egg and crumbs again, making sure cheese is completely coated (a third time may be necessary). Cover, and refrigerate 1 to 2 hours. At serving time, heat 2 to 3 inches oil in fondue pot or small saucepan to 375 degrees. Spear cheese cubes with fondue fork; fry 30 to 60 seconds or until coating is golden brown. Cool slightly; transfer to toothpicks. 36 appetizers.

*** Cheddar, Monteray Jack, Muenster, or mozzerella cheese can be used.

Acini di Pepe Salad

1 lb. Alcini de Pepe pasta
2 small cans of crushed pineapple
1 large can mandarin oranges
1 – 9 oz. container of Cool Whip
3/4 cup sugar
2 eggs, beaten
2 tablespoons flour
1/2 teaspoon salt
a handful of miniature marshmallows (optional)

Drain fruits and save juice. Add juice to sugar, eggs, flour, and salt. Cook until thick. Add cooked macaroni. Refrigerate overnight. Then add cool whip and fruits (and marshmallows).

Twice Baked Potatoes

6 medium potatoes (russet or baking potatoes)
salt and pepper to taste
1 pt. sour cream
1/2 cup chives or chopped green onion, if desired
1 cup chedddar cheese, shredded
1/2 cup butter or margarine, softened
Parmesan Cheese

Bake the potatoes until done, approximately 1 1/2 hours at 350 degrees. Cut in half. Scoop out both halves. Reserve the skin. Whip the potatoes together in a large bowl and add salt and pepper to taste. When smooth, add sour cream, chives, or onion if desired, cheese and butter. Whip until blended. Scoop potato mixture back into the skins. Sprinkle with a little parmesan cheese. May be held in the refrigerator for 24 hours, or wrapped for freezing. To serve, place on cookie sheet and bake at 325 degrees for 30 minutes or until golden brown.

Spaetzle (German-style homemade noodles)

3 cups all purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dillweed or mixed herbs
(like chives, parsley, basil)
4 eggs, beaten
1 3/4 cups milk

In a large bowl, combine the flour, 1 teaspoon salt, pepper, and dillweed. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth. Bring a large pot of water to a hard, rolling boil; add remaining 1 teaspoon salt.

Over the pot, with a wide slotted spoon, scoop out a spoonful of batter and shake it lightly until it breaks into strands that fall into the water. The pieces of batter will congeal to form spaetzle; when the spaetzle float to the top of the water, remove them with the slotted spoon and drain on paper towels. Repeat until no batter remains.

Makes about 4-6 servings, 8 cups cooked noodles.

Note: Add spaetzle to any soup, serve it with any meat or chicken dish, or simply serve warm spaetzle plain, with butter or gravy or topped with cheese.

Sausage and Apple Stuffing

2 sticks plus 2 tablespoons butter, divided
2 cups water
2 large bags of your favorite cornbread stuff crumbs
1 pound pork sausage (no links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
3 medium apples, cored, sliced
1 cup chopped walnuts

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing, stirring to incorporate liquid, set aside.

In a large saute pan set over medium high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up port and saute until lightly browned and cooked through. Remove sausage to paper towels to drain. In the same saute pan melt remaining butter and saute onions with a garlic and celery until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual. Alternately: fill a 9x13x2 inch pan with stuffing and bake in a preheated 350 degree oven, covered with foil for 1/2 hour. Remove foil and bake for 15 minutes more.

An oldie, but a goodie. My mother used to make these – always nice to be able to have mashed potatoes without all the work (beyond the first round of work, I mean – LOL)

Refrigerator Mashed Potatoes

5 lbs. potatoes, cooked until tender
2 pkgs. (3 oz.) cream cheese
1 cup sour cream
2 tsp. onion salt
1 tsp. salt (in water)
1/4 tsp. pepper
2 tbsp. butter

Mix all ingedients together. Will keep for 2 weeks in the refrigerator.

I know these LOOK like regular, ordinary pancakes…

But they are really BANANA PANCAKES! Didn’t see THAT one coming, did you!  Did you!!?? Did…. never mind.  Anyway, they were delicious. We even had a special tiny pancake left over for the dog, who also approved.

Here is our recipe, adapted from a basic one we found on the web.

Banana Pancakes

2 1/2 cups Bisquick
2 cups milk
2 eggs
1 cup mashed bananas
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon sugar
1/4 c. wheat germ/ground flax (optional)

Beat ingredients until well blended. For thinner pancakes add more milk, a little at a time, as needed. Pour by 1/4 cupfuls onto hot griddle – we recommend greasing the griddle beforehand. Cook until edges are dry. Then flip and cook until golden. Yields 12-13 pancakes, depending on size, etc.