Sides in a Snap

Corn Surprise

Eva Rae Walters
Paola, KS

A winter warm-up recipe that’s easy to double, making it perfect for potlucks.

15-1/4 oz. can corn

8-oz. pkg. small pasta shells, uncooked

16-oz. can cream-style corn

8-oz. pkg. shredded Mexican-blend cheese

Combine undrained corn and remaining ingredients in a bowl. Transfer to a greased 13"x9" baking pan. Bake, covered, at 350 degrees for 45 minutes, or until pasta is tender. As it bakes, stir casserole several times; uncover for the last 10 minutes of cooking. Serves 6 to 8.

Tangy Watermelon Salad

Belva Conner
Hillsdale, IN

I won first prize for this recipe at our county fair. Everyone is surprised to see watermelon and onions together, but they always ask for the recipe!

14 c. watermelon, cubed

1 red onion, halved and thinly sliced

1 c. green onions, chopped

3/4 c. orange juice

5 T. red wine vinegar

2 T. plus 1-1/2 t. honey

1 T. green pepper, finely chopped

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. dry mustard

3/4 c. oil

In a large bowl, combine watermelon and onion; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes about 10 servings.

Ripe Tomato Tart

Darlene Lohrman
Chicago, IL

Fresh roma tomatoes are available year ’round so you can enjoy this summery-tasting pie anytime.

9-inch pie crust

1-1/2 c. shredded mozzarella cheese, divided

4 roma tomatoes, cut into wedges

3/4 c. fresh basil, chopped

4 cloves garlic, minced

1/2 c. mayonnaise

1/2 c. grated Parmesan cheese

1/8 t. white pepper

Line an ungreased 9" tart pan with pie crust; press crust into fluted sides of pan and trim edges. Bake at 450 degrees for 5 to 7 minutes; remove from oven. Sprinkle with 1/2 cup mozzarella cheese; let cool on a wire rack. Combine remaining ingredients; mix well and fill crust. Reduce heat to 375 degrees; bake for about 20 minutes, or until bubbly on top. Makes 6 servings.

Raspberry Spinach Salad

Laina Lamb
Marion, OH

I’ve never met anyone who didn’t love this salad. Excellent for picnics...just toss when you get there!

6-oz. pkg. baby spinach

1 pt. raspberries

1 c. pecan pieces

1/4 c. red onion, finely chopped

2 kiwis, peeled and cubed

1/2 c. raspberry vinaigrette salad dressing

In a large bowl, toss together all ingredients. Serve immediately. Serves 4.

Pamela’s Garlic Bread

Pamela Delacruz
Mount Vernon, WA

At our home church meetings, people hover around the kitchen waiting for this to come out of the oven! You can also use store-bought garlic bread...just omit the garlic and butter.

8-oz. pkg. cream cheese, softened

4-oz. can chopped black olives, drained

4 green onions, chopped

2 to 3 cloves garlic, finely chopped

1/4 c. Italian seasoning

1/4 c. butter, softened

1 loaf French bread, halved lengthwise

In a bowl, combine all ingredients except bread; mix until well blended. Evenly spread mixture on bread halves. Place on an ungreased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Let cool and slice. Makes 12 servings.

Fried Spaghetti

Tiffany Jones
Locust Grove, AR

My dad and I love Chinese food. I tried spaghetti noodles instead of rice...it turned out to be a favorite!

12-oz. pkg. thin spaghetti, uncooked

3 T. sesame oil

1/2 onion, chopped

1/4 c. frozen peas

1/4 c. bacon bits

2 T. soy sauce

2 T. teriyaki sauce

Cook spaghetti according to package directions; drain. Meanwhile, in a large saucepan, heat oil over medium heat. Sauté onion, frozen peas and bacon bits for 3 minutes, or until onion is soft. Stir in soy sauce, teriyaki sauce and spaghetti. Mix everything well. Cook for 5 minutes, stirring occasionally. Serves 4.

Sour Cream Cornbread

Dueley Lucas
Somerset, KY

This is the most-requested bread at all of our church dinners!

1-1/2 c. self-rising cornmeal

2 T. self-rising flour

1/4 c. sugar

2 eggs, beaten

1-1/2 c. sour cream

2/3 c. oil

1/2 c. buttermilk

Combine all ingredients in a large bowl and mix well. Pour into a greased 9"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until golden. Makes 9 servings.

Spiced Baked Fruit

Regina Ferrigno
Gooseberry Patch

Guests “ooh” and “ahh” when they discover the rows of fruit under the pineapple...so pretty!

16-oz. can apricot halves, drained

16-oz. can pear halves, drained

29-oz. can peach halves, drained

8-oz. can pineapple slices, drained and 1/2 c. juice reserved

1/3 c. brown sugar, packed

1 T. butter

1/2 t. cinnamon

1/4 t. ground cloves

In a greased 13"x9" baking pan, starting at the short end, arrange rows of fruit in the following order: half the apricots, half the pears and half the peaches. Repeat rows. Arrange pineapple over fruit. In a saucepan over medium heat, combine reserved pineapple juice and remaining ingredients. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until heated through. Serves 6 to 8.

Spicy Carrot French Fries

Kelly Gray
Weston, WV

My children didn’t know until they were almost grown that this dish was good for them! The sweet flavor mixed with the spicy seasonings is unusual and delicious.

2 lbs. carrots, peeled and cut into matchsticks

4 T. olive oil, divided

1 T. seasoned salt

2 t. ground cumin

1 t. chili powder

1 t. pepper

Garnish: ranch salad dressing

Place carrots in a plastic zipping bag. Sprinkle with 3 tablespoons oil and seasonings; toss to coat. Drizzle remaining oil over a baking sheet; place carrots in a single layer on sheet. Bake, uncovered, at 425 degrees for 25 to 35 minutes, until carrots are golden. Serve with salad dressing for dipping. Makes 4 to 6 servings.

BBQ Beef & Wagon Wheels Salad

Vickie

A hearty salad for cowboy-size appetites.

2 c. cooked wagon wheel pasta

1 c. deli roast beef, cut in thin strips

3/4 c. onion, sliced

1/2 c. green pepper, chopped

2/3 c. barbecue sauce

2 T. Dijon mustard

2 c. red leaf lettuce, torn

2 c. green leaf lettuce, torn

Garnish: 1 tomato, sliced

Rinse pasta with cold water; drain well. Combine pasta, beef, onion and green pepper in a medium bowl; set aside. In a small bowl, mix together barbecue sauce and mustard; stir into beef mixture. Chill. At serving time, toss together red and green lettuce; arrange on salad plates. Spoon beef mixture over lettuce; garnish with tomato slices. Serves 4.

French Onion Biscuits

Lane Ann Miller
Trenton, KY

These biscuits are quick, easy and scrumptious...wonderful with soups or Italian dishes.

8-oz. container French onion dip

1/4 c. milk

1 t. dried parsley

2 c. biscuit baking mix

1 T. butter, melted

In a large bowl, whisk together onion dip, milk and parsley until smooth. Stir in baking mix until well blended. Drop dough by spoonfuls onto a lightly greased baking sheet, making 12 biscuits. Bake at 450 degrees for 7 to 8 minutes, until lightly golden. Immediately brush tops of biscuits with melted butter. Makes one dozen.

Company Green Beans

Stephanie Norton
Saginaw, TX

My husband’s family has been sharing this dish at gatherings for generations. It’s a staple at our house as well, even for those who don’t like vegetables!

3 slices bacon, crisply cooked, crumbled and 1 T. drippings reserved

2 t. garlic, minced

1/4 c. red onion, finely grated

2 14-1/2 oz. cans French-style green beans, drained

1 tomato, chopped

salt and pepper to taste

1/2 c. shredded sharp Cheddar cheese

In a skillet over medium heat, sauté garlic and onion in reserved bacon drippings until slightly softened. Remove from heat and stir in green beans, tomato and seasonings to taste. Place in a greased 8"x8" baking pan and sprinkle with cheese. Bake, covered, at 400 degrees for 15 minutes. Uncover, reduce heat to 350 degrees and bake an additional 15 minutes. Serves 4 to 6.

Chili Rice

Sally Davison
Page, AZ

People love this five-ingredient casserole! It goes well with other southwestern dishes.

3 c. cooked rice

10-3/4 oz. can cream of celery soup

4-oz. can diced green chiles, or to taste

1 c. shredded Monterey Jack cheese

1 c. sour cream

Optional: dried chives

Combine all ingredients except chives. Transfer to a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 20 minutes. Garnish with chives, if desired. Serves 6 to 8.

Black-Eyed Pea Salad

Annette Sykes
Springfield, TN

My friends & family always ask me to bring this unique salad to potluck suppers.

1/3 c. onion, grated

1/3 c. fresh parsley, minced

3 T. cider vinegar

2 T. oil

1 clove garlic, minced

1/4 t. salt

2 16-oz. cans black-eyed peas, drained

1 tomato, diced

1 head lettuce, shredded

Garnish: tomato wedges, green pepper rings

Combine onion, parsley, vinegar, oil, garlic and salt in a large bowl. Add peas and tomato; chill. At serving time, arrange lettuce on a platter. Spoon mixture over lettuce. Garnish with tomato wedges and green pepper rings. Serves 6 to 8.

Sweet-and-Sour Slaw

Vicki Sebring
Mentor, OH

A different take on coleslaw that could be a meal in itself!

3-oz. pkg. chicken-flavored ramen noodles, uncooked

16-oz. pkg. shredded coleslaw mix

1 c. slivered almonds

1 c. sunflower kernels

4 green onions, chopped

6-oz. pkg. grilled chicken breast strips

11-oz. can mandarin oranges, drained

Break ramen noodles into pieces; set aside seasoning packet for dressing. In a large bowl, toss noodles with remaining ingredients. Drizzle with Dressing; toss again. Cover and refrigerate for at least one hour. Toss again before serving. Serves 6.

Dressing:

1/4 to 1/2 c. olive oil

1/4 c. sugar

3 T. white vinegar

reserved seasoning packet

Whisk together all ingredients.

Hawaiian Asparagus

Beth Brown
Trent Woods, NC

This recipe was given to my mom forty years ago by another military wife when my Air Force family was stationed in Japan. We make this when asparagus is in season.

1 lb. asparagus, trimmed and cut in 1-inch diagonal slices

2 T. olive oil

1/4 c. beef broth

4 to 5 slices bacon, crisply cooked and cut into bite-size pieces

pepper to taste

2 T. sesame seed, lightly toasted

In a skillet over medium heat, cook asparagus in oil for 2 to 3 minutes. Add beef broth; cover, reduce heat and simmer for 4 to 5 minutes, until asparagus is cooked to desired tenderness. Stir in bacon, pepper and sesame seed. Serves 4.

Mustard-Topped Cauliflower

Sandra Moy
Clarendon, NY

This recipe is amazing. It takes only a few minutes and you have a hearty side dish that goes so well with baked ham.

1 head cauliflower, cut into flowerets

1/3 c. water

1/2 c. mayonnaise

1 T. onion, finely chopped

2 t. mustard

1/4 t. salt

2/3 c. shredded Cheddar cheese

1/4 t. paprika

Place cauliflower in a deep microwave-safe casserole dish; add water. Cover and microwave on high for about 12 minutes, or until cauliflower is tender; drain. In a bowl, combine mayonnaise, onion, mustard and salt. Spoon mayonnaise mixture over cauliflower; sprinkle with cheese and paprika. Microwave, uncovered, for 2 minutes, or until cheese is melted. Serves 4 to 6.

Baked Spinach & Rice

Elena Smith
Monterey, CA

I find this casserole is just as tasty if I substitute four egg whites for the whole eggs and use a “light” cheese spread.

10-oz. pkg. frozen chopped spinach, thawed and well drained

2 c. cooked rice

8-oz. pkg. pasteurized process cheese spread, cubed

1/3 c. onion, chopped

1/3 c. red pepper, chopped

3 eggs, beaten

1/8 t. pepper

Optional: 1/4 lb. turkey bacon, crisply cooked and crumbled

In a large bowl, combine all ingredients, mixing well. Spread in a greased 10"x6" baking pan; smooth top with a spatula. Bake, uncovered, at 350 degrees for 30 minutes. Let stand 5 minutes; cut into squares. Makes 8 servings.

Slow-Cooker Potatoes Dijonnaise

Dawn Dhooghe
Concord, NC

The house smells heavenly while this is cooking!

1/3 c. Dijon mustard

1/2 c. olive oil

1/3 c. red wine vinegar

salt and pepper to taste

6 potatoes, cubed

1 onion, chopped

Blend mustard, oil and vinegar in a medium bowl; add salt and pepper to taste. Add potatoes and onion, stirring to coat. Transfer to a slow cooker; cover and cook on low setting for 8 to 10 hours, until potatoes are tender. Makes 4 to 5 servings.

Garden Rice Salad

Lori Peterson
Effingham, KS

Serve this deliciously different salad in a clear glass bowl to show off all the colors!

2 c. long-cooking brown rice, uncooked

1 carrot, peeled and sliced

1/2 cucumber, chopped

1/2 onion, chopped

1 green pepper, chopped

8 radishes, sliced

2 stalks celery, sliced

11-oz. can corn, drained and rinsed

Cook rice according to package instructions; fluff with a fork and let cool. In a bowl, combine rice and remaining ingredients. Drizzle with Dijon Dressing and toss to coat. Serves 4.

Dijon Dressing:

2 T. white vinegar

1 T. olive oil

1/4 c. lemon juice

2 T. Dijon mustard

salt and pepper to taste

Whisk together all ingredients in order listed.