Category: Sides

1 1/2 cups elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1 dash pepper
1/2 cup minced onion
2 cups cubed processed cheese

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Cook macaroni and drain. Melt butter, blend in flour and add milk. Stir until thick over medium to medium-high heat. Add salt, pepper, onion and cheese. Stir until cheese is melted. Bake in casserole at 350 degrees for about 45 minutes, or until bubbly and browned.

1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 cans (14 1/2 oz. each) cut green beans, drained.
1 1/3 cups French’s Original French Fried Onions

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Combine soup, milk and pepper in a 1 1/2 qt. baking dish; stir until blended. Stir in beans and 2/3 cup French’s French Fried Onions. Bake at 350F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.

1/2 cup grits
1 cup water
1 cup milk
1/4 cup margarine
3 ounces garlic cheese
3 ounces sharp cheddar cheese — grated
1 egg — beaten

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Preheat oven to 350 degrees. Grease a small casserole. Place grits in a saucepan. Gradually stir in water and milk. Cook over medium-high heat until thick, 3-5 minutes. Add margarine and blend thoroughly. Remove from heat. Stir in cheese and egg until mixture is smooth. Pour into casserole. Bake 35 minutes, until bubbly. Let stand 5 minutes before serving.

6 medium potatoes
1 onion, — finely chopped
4 tablespoons butter
1 1/2 teaspoons salt
3 dashes pepper

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Pare potatoes and cut into thin slices. Melt 2 tablespoons butter in heavy skillet. Spread potato slices in 3 layers, each one slice thick, sprinkling each layer with 1/2 teaspoon salt, a dash of pepper and chopped onions. Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover; cook until potatoes are brown, turning once.

2 boxes Doodads
1 large box or bag Oyster crackers
1 box cheese crackers
1 box Ritz babies
1 box bite sized club crackers other small crackers to taste
1 can nuts (mixed nuts or other)
2 packages hidden valley ranch dressing mix
1 teaspoon lemon pepper
2 teaspoons dill weed
3/4 teaspoon garlic powder
3/4 cup oil

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Add oil to spices and dressing mix. Pour over crackers. Put in low oven 15 minutes or so. Stir a time or two.

2 pounds carrot
1 onion
1 green pepper
1 cup tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce

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Peel carrots and slice into coins. Cook in boiling water until tender. Slice the onion and green pepper thinly. Combine tomato soup, sugar, oil, vinegar, mustard, and worchestershire sauce. Add cooked carrots and sliced onion and green pepper.

6 tablespoons margarine
2 tablespoons worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup bite-size garlic flavor bagel chips

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1. Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.

Microwave directions:
1. Melt margarine in large microwave-safe bowl on HIGH; Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Microwave on HIGH 5 to 6 minutes, stirring thoroughly with rubber spatula every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container. Makes 11 cups.

1 1/4 cups apple juice — divided
1 package cherry gelatin powder — (4 serving size)
ice cubes
1 cup apple — peeled and chopped
2 medium bananas — sliced
1/4 cup celery — sliced
2 tablespoons chopped walnuts

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In a small saucepan, bring 3/4 cup apple juice to a boil. Place the gelatin in a large bowl and stir in the boiling apple juice for 2 minutes, or until completely dissolved. Place the remaining 1/2 c. apple juice in a 1 cup measuring cup and add ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining pieces of ice. Stir in the chopped apple, bananas, celery and walnuts. Spoon into individual dessert dishes, a large serving bowl, or individual plastic contiainers with tight-fitting lids. Refrigerate for 2 hours.

1 container store bought pesto
1 baugette, thinly sliced
10 large sundried tomatoes, julienned
5 ounces thinly shaved Parmesan cheese

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Toast the bread slices under your broiler or in the toaster. Top with pesto, sun dried tomato slices and parmesan. Makes about 30 toasts.

1 cup dried macaroni (or whatever pasta you prefer)
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
dash pepper
3/4 cup milk
1 1/2 cups shredded cheese (such as velveeta, cheddar)

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Cook macaroni according to package directions. To make the sauce, saute onions in melted butter over med-hi heat. Add flour and stir till combined. Add milk and pepper and stir constantly until thickened, using a whisk. Once mixture is thick, add cheese and stir to melt. Add cooked macaroni and let stand 10 minutes before serving.