Welcome to my table - SALADS/sides

 Ingredients:

 3 pounds Yukon Gold potatoes

kosher salt

1 stick unsalted butter

3/4 to 1 cup buttermilk, shaken

1/2 teaspoon fresh ground black pepper

 Instructions: 

 1. In a large pot bring water and 2 tablespoons salt to a boil.  Add peeled and cut cubes of potatoes to water and bring back to a boil.  Lower heat and simmer until tender when pierced with fork.  

2. Melt butter. 

3. When potatoes are done, drain and mash with mixer.  Add melted butter and buttermilk. Add 2 teaspoons of salt and pepper to taste.  To keep warm place bowl over a pan of simmering water for up to 30 minutes.  You can add a little extra hot whole milk to keep them creamy.

Her recipe calls to add a little whole milk also, but I don't keep whole milk in the house, plus I don't think it needs it.  I do add a bit of 1% milk if it needs thinning.  This is about the only way I like to make mashed potatoes anymore.

2 tomatoes, medium to large 

½ c. oil 

3 T. vinegar 

1 t. Worcestershire sauce 

¾ t. salt

1/8 t. pepper 

1 T. sugar 

½ clove garlic, minced 

1 t. sweet basil 

Pinch of thyme 

2 T. green onion, chopped  

Slice tomatoes and place in medium sized bowl.  Combine remaining ingredients and pour over tomatoes.  Refrigerate 1 hour.  Drain tomatoes and serve on a bed of crisp greens.   

The above is the recipe exactly as presented in the cookbook; however, I always add a thinly sliced cucumber and most often use a regular onion and thinly slice it.  The salad I make is tomato, cuke and onion.  Since tomato is acid and not good for a Gerd diet, this can be done totally omitting the tomato or using just a small tomato for color. Also - the recipe calls for the tomato to be sliced, but I sometimes chunk it.

Orange and pineapple are made for each other but both fresh and frozen pineapple contained an enzyme that prevent gelatin from setting, so use only canned.  Serve this for dessert or as a side dish on a buffet table.  Serves 8 to 10

Vegetable spray for greasing the mold

1 can (11 oz) mandarin oranges, drained, juice reserved

1 can (8 oz) crushed pineapple packed in juice, drained, juice reserved

1 box (6oz) orange-flavored gelatin

1 pint orange sherbet (not sorbet), softened

1.  Spray a 5-cup ring mold (or other shape) with vegetable cooking spray.

2.  Combine the juice from the mandarin oranges with the juice from the crushed pineapple in a 2-cup measuring cup and add water to reach 1 3/4 cups.  Bring this mixture to a boil, either in a small saucepan or in the microwave.

3.  Place the gelatin in a medium size bowl and pour the boiling juice mixture over it, stirring until the gelatin dissolves.  Add the sherbet and stir until it has melted and is thoroughly combined.  Chill in the refrigerator until thickened (drawing a spoon through the gelatin leaves a definite impression) 1 to 1 1/2 hours.

4.  Stir the mandarin oranges and pineapple into the thickened mixture and spoon it into the prepared mold.   Refrigerate, covered, overnight.

5.  Unmold the dessert immediately before serving.  To unmold, fill a large bowl (or the sink) with hot water.  Dip the mold into the hot water - carefully, so no water splashes on the contents - for about 2 seconds, and then remove it quickly.  Shake the mold from side to side.  It the mold does not loosen, repeat, holding the hold in the water for only 1 second.  Invert a serving dish over the mold and holding them together turn them over.  Lift off the mold.

My mom loved having a jello mold of some kind for a holiday.  She was a master at the hardest part - getting it perfectly out of the mold.  This is a new recipe for me but I'm going to try it for Easter to go with her brisket.  

1 1/2 box chicken rice-a- roni (cooked)

6 large chicken breasts  - baked and diced

1 green pepper chopped

3 jars marinated artichoke hearts (drained and cut into bit size pieces (optional - rinse)

3 cans chopped ripe olives

6 green onions chopped

mayo to hold together

Make at least one day before serving

For 8 servings, cut all the ingredients into 1/3 except for the rice

Bake at 350 degrees for 45 min. (Serves 6 or 7)

1 lb cooked carrots  or 1 large and 1 small canned carrots)

1 stick butter

Take carrots drained, heat in microwave, then throw in blender with melted butter, blend well, add 1/2 cup sugar, 1 tsp vanilla, 3 eggs, 2 dash nutmeg, 2-3 dash cinnamon, blend again.  Pour into 1 quart greased casserole dish.

Topping:  1/4 c. butter, dash cinnamon, 3 tbsp brown sugar, 1/4 cup chopped pecans and mix up good and sprinkle on top.

No one will ever guess this is carrots.  So Yummy.

 So rich and creamy, and unbelievably easy to make with just 5 ingredients. From Damn Delicious Recipes

3 (15-25 ounce) cans whole kernel corn, drained

1 cup milk

1 tablespoon sugar

¼ tsp pepper

8 ounces cream cheese, cubed

½ cup (1 stick) unsalted butter, cut into thin slices

DIRECTIONS:

1.  Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.

2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.

3. Serve immediately.

2 medium butternut squash, peeled and cut into chunks

½ cup sugar

2 eggs

¼ cup milk

2 tbs butter

1 tsp vanilla extract

¼ tsp ground cinnamon

¼ tsp ground nutmeg

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.

In a small mixing bowl beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2 qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 30-35 min or until a thermometer inserted near the center reads 160 degrees. Yield 6 servings.

Nutrition Facts: ¾ cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g. carbohydrate, 9 g fiber, 5 g protein.