Category Archives: Side Dishes

Holiday Dressing

Holiday Dressing
Print Recipe
Dressing or Stuffing made with Worthington's FriChik.
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Holiday Dressing
Print Recipe
Dressing or Stuffing made with Worthington's FriChik.
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350Ëš
  2. Drain liquid from the Fri-Chik and Mushrooms, and add enough water to equal 1 cup.
  3. Cut the Fri-chik into small pieces.
  4. Pour the reserved liquid over the croutons.
  5. Saute the onions, celery, celery tops and mushrooms together until tender in the vegetable oil.
  6. Add the seasonings, Fri-Chik, and sauted ingredients to the croutons. Mix well. Dressing is moist enough if it can be squeezed in your hand, but not dripping. Add additional water if necessary.
  7. Bake in casserole dish sprayed with vegetable oil, at 350 degrees for about 30 minutes.
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Cranberry Salad

Cranberry Salad
Print Recipe
One of our favorites at holiday gatherings.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Cranberry Salad
Print Recipe
One of our favorites at holiday gatherings.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Grind cranberries, marshmallows and orange juice with fine chopper.
  2. Combine this with pineapple, nuts, celery, and sugar.
  3. Let stand while preparing gelatin -- according to directions on package except add 1 1/2 times amount of water.
  4. Mix all together and chill until set.
  5. Garnish with Cool Whip and fresh parsley.
Recipe Notes

***Emmes or Hain SuperFruits are kosher brands of jello that can be purchased at a health food store.

Use the drained pineapple juice -- just combine it with the water to make up the 1 1/2 times the amount called for.  Don't just add it in addition.

PS -- I've found out that Cranberry Salad really needs to be made the night before in order to give it time to set well.

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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Brussels Sprouts with Shallots, Garlic, and Walnuts
Print Recipe
Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
  3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
  4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
  5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  6. Transfer to a serving bowl and sprinkle with the Parmesan.
  7. Serve immediately.
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Moms Gravy

Moms Gravy
Print Recipe
Servings Prep Time
12 people 20 minutes
Servings Prep Time
12 people 20 minutes
Moms Gravy
Print Recipe
Servings Prep Time
12 people 20 minutes
Servings Prep Time
12 people 20 minutes
Ingredients
Servings: people
Instructions
  1. Blend the savorex with the potato water or milk.
  2. Heat oil in a saucepan over medium low heat. Combine flour with oil using a potato masher.
  3. Add remaining ingredients to the flour and oil mixture.
  4. Stir constantly while on the fire until thick and bubbling.
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Baked Beans

Baked Beans
Print Recipe
Baked beans cooked slowly in a Crock Pot.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Baked Beans
Print Recipe
Baked beans cooked slowly in a Crock Pot.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid.
  2. In crockpot combine drained beans, and onion. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt.
  3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.
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Top Ramen Casserole

Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Top Ramen Casserole
Print Recipe
A great recipe to take to a Potluck!
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large saucepan over medium high heat, cook noodles in 2 cups of water until tender.
  2. Include only one seasoning packet from the Top Ramen Noodles.
  3. Stir in frozen peas and continue cooking for 2 min. Remove from Heat. Add mushroom soup, water chestnuts, and frichik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired.
  4. Bake at 350 until bubbly.
Recipe Notes

Variations to add:

Chopped Broccoli

Diced Worthington frozen smoked turkey

Celery and onions

Sliced mushrooms

Bac-os Imatation Bacon Bits

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Oven-Dried Tomatoes

Oven-Dried Tomatoes
Print Recipe
An easy way to dry tomatoes. Can be used in your favorite recipes.
Prep Time
30 minutes
Cook Time
60 minutes
Prep Time
30 minutes
Cook Time
60 minutes
Oven-Dried Tomatoes
Print Recipe
An easy way to dry tomatoes. Can be used in your favorite recipes.
Prep Time
30 minutes
Cook Time
60 minutes
Prep Time
30 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat the over to 250 degrees F.
  2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic.
  4. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  5. Bake until the tomatoes begin to shrivel, about 1 hour.
  6. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container.
  7. Refrigerate and use as needed.
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Stuffed Tomato

Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Stuffed Tomato
Print Recipe
A great recipe for stuffing a tomato.
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.
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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
  2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
  3. In a large bowl beat eggs, cream, salt and pepper together.
  4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
  5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
  6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
  7. When you insert a wooden toothpick and it comes out clean, it is done.
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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes
Print Recipe
A quick and easy version of Scalloped Potatoes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Cheesy Scalloped Potatoes
Print Recipe
A quick and easy version of Scalloped Potatoes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Servings Prep Time
4 cups 30 minutes
Cook Time
60 minutes
Ingredients
Servings: cups
Instructions
  1. Blend soup, milk, and pepper. In 1 1/2-qt. casserole, arrange alternate layers of potatoes, onion, sauce, and cheese. Dot top with butter, sprinkle with paprika.
  2. Cover; bake at 375 degrees for 1 hour. Uncover, bake 15 minutes more or until cheese is bubbly and starting to brown.
  3. Makes about 4 cups.
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