Category: Sides

1/2 cup mayonnaise
1/3 cup sugar or splenda
1/4 cup milk
1/4 cup buttermilk or sour cream
2 Tablespoons lemon juice
2 Tablespoons white vinegar
1/2 teaspoon onion salt
1/8 teaspoon celery seed
1/4 teaspoon black pepper
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Mix together, add to prepackaged coleslaw mix.

6 oz pkg raspberry Jell-O

1 lb can of blueberries, undrained

1 sm can crushed pineapple, undrained

1 cup boiling water

8 oz carton cool whip

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Dissolve Jell-O in hot water, add blueberries and pineapple (with their juices).  Refrigerate until almost set.  Stir in cool whip.  Refrigerate until set.

4 lbs of grapes (red and green)
8 oz cream cheese (softened)
8 oz sour cream
1/2 cup sugar
1 tsp vanilla
1 cup chopped pecans
1 cup brown sugar
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Blend cream cheese, sour cream, 1/2 cup sugar and 1 tsp vanilla. Mix in grapes. Combine pecans and brown sugar. Sprinkle on top!

4 tsp sesame seeds
1/2 cup vegetable oil
3 T orange juice (fresh preferred–juice of 1 orange)
1 T red wine vinegar
4 green onions, thinly sliced
2 tsp honey
1 tsp grated ginger
1/2 tsp salt
1/2 tsp toasted sesame oil
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Toast the sesame seeds in a dry skillet over medium heat, stirring until golden, about 10 minutes. Combine all ingredients and whisk together. Can be used as the dressing in Napa/Ramen salad.

3/4 cup olive oil
1 T red wine vinegar
2 T balsamic vinegar
2 tsp shallot (opt)
1/2 tsp dried oregano
1/2 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
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Combine ingredients by whisking together, or in the food processor.

5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 medium red bell pepper, stemmed, seeded and chopped fine
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup packed fresh parsley
1 teaspoon dried dill
3 green onions, sliced thin
1 garlic clove, minced
1/2 tsp salt
1/4 tsp tabasco
1/4 tsp pepper
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Process all of the ingredients in a food processor until well combined, about 1 minute. Refrigerate until all the flavors have blended, at least 1 hour.

6 hard cooked eggs
1/4 cup mayo
1 tsp prepared mustard
1 tsp vinegar
paprika

Halve hard cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard and vinegar; mix well. If desired, season with salt and pepper. Stuff egg white halves with yolk mixture. Garnish with paprika. Serves 12.

2 pomegranates

1 pear

1 red onion (pear-sized)

1 lime

fresh cilantro

salt & pepper

– remove pomegranate seeds (this is the ‘hardest’/longest part)

– juice the lime

– cut up the pear & onion to similar sized pieces as the pomegranate seeds

– chop up the cilantro

– salt & pepper to taste

2 cups water
1/2 cup sugar
1/2 cup red hots
2 granny smith apples, cored, peeled and cut into 1/4 inch rings

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Bring water, sugar and red hots to a simmer in a medium saucepan and cook until sugar and candies are dissolved. Add the apples to the liquid and cook until the apples are tender–4-6 minutes. Refrigerate apples and syrup. Serve cold.

1/2 cup pecans

3 cups cooked, mashed yams

2 Tablespoons sugar

2 eggs, beaten

1/4 cup milk

1/2 teaspoon salt

1 teaspoon vanilla extract

1/3 cup firmly packed brown sugar

3 Tablespoons flour

2 Tablespoons cold butter, cut into small pieces

Toast pecans on a baking sheet in a 350 oven for 5-8 minutes.  After the pecans have cooled, chop them into smaller pieces.

Mix the mashed yams, sugar, eggs, milk, salt and vanilla until smooth using an electric mixer on low speed.  Spoon the mixture into a greased 2 quart casserole dish.  Combine brown sugar, pecans, flour and butter.  Sprinkle over the yams.  Bake at 350 for 25-30 minutes.