Side Dishes

BEST BAKED BEANS 
Sue Daimler
“These are the best baked beans ever was!”

Place the following ingredients together and let set overnight if possible.
¾ - 1 Cup Kraft Honey Teriyaki, BBQ Sauce
2 large cans of Van Camps Pork N’ Beans
1 Large chopped Onion
¼ Cup Teriyaki Sauce (Mrs. Sagawas (opt)
¼ cup of A-1 Sauce
¼ cup Heinz 57 Sauce
1 Bottle of Real Bacon Bits
1 Tablespoon of Prepared mustard
½ cup Brown Sugar
Bake @ 325°
First Day:  Bake for 1 hour with lid on, starring several times.

Second Day:  Bake for 1 hour with lid off


DEE DEE’S STUFFING
Elaine Cummings

Ingredients:
2 pkgs. herbed breading for stuffing
1 lg. stalk celery (chopped)
2 lg. onions (chopped)
1 pkg. Jimmy Dean’s Sausage (regular flavor)
1 apple (chopped)
1 orange (peeled, seeded and chopped)
1 ½ cups pecan pieces or halves (chopped)
2 cans water chestnuts (sliced thinly)
2 cans chicken broth
2 cubes butter
Seasonings to taste = salt, pepper, celery salt and rubbed sage

Instructions:
In a large, deep skillet, fry sausage chopping it into small pieces as it cooks until nearly done.  Add butter until melted.  Add to butter mixture the chopped celery and onions.  Saute until vegetables are limp.  In a large bowl mix together the breading, pecans, apples, oranges, water chestnuts and seasonings.  Add the hot veggies, meat and butter to  the bread mixture and mix together.  Take a large, deep baking pan (or a shallow turkey roaster) and spray all sides with Pam non-stick cooking spray.  Pour the stuffing into the pan and level it out.  Pour the chicken broth evenly over all the stuffing.  Cover with foil to keep it hot.  You can reheat it if necessary.  Also, you can freeze the uncooked stuffing and cook it later.  Serve with turkey or chicken, with or without poultry gravy.


ONION-TOPPED CORN PUDDING
Nettie Large

Ingredients:
2 cups chopped onions
¼ cup butter/margarine
1 cup sour cream
2 eggs, beaten
1 can cream-style corn
½ cup buttermilk
1 cup corn meal
1½ tsp. baking powder
½ tsp. salt
1½ cups grated sharp cheese
2 Tbs. sugar
½ tsp. dried dill weed

Instructions:
1.  Heat oven to 400°.  Grease a shallow 2 qt. baking dish.
2.  In large skillet, cook and stir onions in butter about 10 minutes until tender.  Remove from heat, stir in sour cream.
3.  In large bowl, combine eggs, corn buttermilk, corn meal, baking powder, salt, 1 cup cheese, sugar and dill weed.  Mix well.
4.  Pour batter into greased baking dish.
5.  Spoon onion mixture evenly over top of batter.
6.  Sprinkle with remaining cheese.
7.  Bake at 400° for 25-30 minutes or until onions just begin to brown.
8.  Cool for 15 minutes before serving.

Makes 6-8 servings.


OVEN STEAMED RICE
Hazel Hults

Ingredients:
1½ cups rice
1 ½ tsp. salt
Dash of pepper
2 Tbsp. margarine
3½ cups boiling water

Instructions:
Preheat oven to 350°.  In a 1½ qt. ungreased casserole dish with a tight-fitting lid, combine:  rice, salt and pepper.  Dot top with butter.  Pour boiling water over all.  Stir to melt butter.
Cover and bake for 45 minutes.  Don’t peek, don’t stir.  To serve, fluff lightly with fork.

Makes 6-8 servings.

ZESTY RED POTATOES
Julia Cook

Ingredients:
6 medium red potatoes, halved & thinly sliced
1 small brown onion, halved & thinly sliced
½ cup butter or margarine, melted
1 tsp. (or more) red pepper flakes
Salt to taste

Instructions:
1.  Lay out potato slices in a 9” square baking pan, cover with onions.
2.  Melt butter, add pepper flakes and salt.  Pour over potatoes.
3.  Cover and cook for 25 minutes in 400° oven.  Uncover and cook and additional 15-20 minutes until potatoes are tender.

This is a GREAT side dish to anything BBQ or with any baked chicken or pork dish.