4 large Bermuda onions
1 tsp dry mustard
1/4 cup honey
1/4 cup vinegar
1/2 tsp salt
2 Tbs salad oil
1/2 tsp paprika
Peal onions and cut in half. Place cut side up in one layer in skillet and add water to cover. Salt lightly, cover and simmer for 10 minutes and then drain.
Combine remaining ingredients, pour over onions and simmer for 30 minutes or till tender. Baste often to glaze. Remove to a warm plate. Bring sauce to a boil and spoon over onions.
.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Spanish Rice
2 cups uncooked rice
2 small onions, chopped fine
4 tomatoes, chopped or large canned tomatoes
2 Tbs chopped cilantro
3 Tbs margarine
2 cloves
garlic, minced
4 cups chicken or beef broth
1 or 2 cans chopped green chilies
Brown rice lightly in margarine. Add onion, garlic and tomatoes. Cook for 2 to 3 minutes and add 3 cups of the broth and the green chilies. Cover and simmer on top of stove for 20 to 35 minutes. Add more broth if necessary. Add seasonings and cilantro towards the last.
2 small onions, chopped fine
4 tomatoes, chopped or large canned tomatoes
2 Tbs chopped cilantro
3 Tbs margarine
2 cloves
garlic, minced
4 cups chicken or beef broth
1 or 2 cans chopped green chilies
Brown rice lightly in margarine. Add onion, garlic and tomatoes. Cook for 2 to 3 minutes and add 3 cups of the broth and the green chilies. Cover and simmer on top of stove for 20 to 35 minutes. Add more broth if necessary. Add seasonings and cilantro towards the last.
Aloha Green Beans
1 lb can green beans
8 oz can pineapple tidbits, drained (save liquid)
1 Tbs vinegar
1 Tbs corn Starch
1/3 tsp pepper
1/4 tsp salt
2 Tbs Oleo (margarine)
Drain green beans and reserve 1/3 cup liquid. Combine bean juice with the pineapple juice, vinegar, corn starch, pepper and salt. In a sauce pan, boil 3 minutes. Add beans, pineapple, Oleo and heat.
8 oz can pineapple tidbits, drained (save liquid)
1 Tbs vinegar
1 Tbs corn Starch
1/3 tsp pepper
1/4 tsp salt
2 Tbs Oleo (margarine)
Drain green beans and reserve 1/3 cup liquid. Combine bean juice with the pineapple juice, vinegar, corn starch, pepper and salt. In a sauce pan, boil 3 minutes. Add beans, pineapple, Oleo and heat.
Grandma Ramey's Wilted Lettuce
Young fresh lettuce leaves
Young fresh mustard leaves
Young fresh spinach leaves
Green onion
Bacon or Ham drippings
2/3 cup water
1/2 cup vinegar
Cut green onions up with lettuce, mustard and spinach leaves. Boil together bacon or ham drippings with about 2/3 cups water and 1/2 cup vinegar. While still boiling pour over the lettuce mixture.
Young fresh mustard leaves
Young fresh spinach leaves
Green onion
Bacon or Ham drippings
2/3 cup water
1/2 cup vinegar
Cut green onions up with lettuce, mustard and spinach leaves. Boil together bacon or ham drippings with about 2/3 cups water and 1/2 cup vinegar. While still boiling pour over the lettuce mixture.
Tomatoes and Okra (southern style)
3 Tbs Oleo (margarine)
1 onion, chopped
1 1lb can tomatoes
1 lb sliced okra
4 drops Tabasco sauce
1/4 tsp ground cloves
salt and pepper
Melt Oleo in a large skillet. Saute onion until tender. Add remaining ingredients and simmer for 15 minutes.
1 onion, chopped
1 1lb can tomatoes
1 lb sliced okra
4 drops Tabasco sauce
1/4 tsp ground cloves
salt and pepper
Melt Oleo in a large skillet. Saute onion until tender. Add remaining ingredients and simmer for 15 minutes.
Potatoes and Mushrooms
10 small new potatoes
1/2 cup melted butter
2 Tbs green onion, chopped
1/2 lb mushrooms, sliced
1 cup meat stock
3 egg yolks
1 tsp lemon juice
salt and pepper
Cook potatoes in their jackets until tender. Drain and place in casserole dish. Add butter and chopped onion. In a bowl, beat egg yolk, add lemon juice, mushrooms, meat stock, salt and pepper and pour over potatoes. Bake uncovered at 350 for 30-40 minutes.
1/2 cup melted butter
2 Tbs green onion, chopped
1/2 lb mushrooms, sliced
1 cup meat stock
3 egg yolks
1 tsp lemon juice
salt and pepper
Cook potatoes in their jackets until tender. Drain and place in casserole dish. Add butter and chopped onion. In a bowl, beat egg yolk, add lemon juice, mushrooms, meat stock, salt and pepper and pour over potatoes. Bake uncovered at 350 for 30-40 minutes.
Garden Skillet
1 stick butter
3 zucchini, cut into slices
1 head cauliflower, cut into flowerets
1 green pepper, cut into strips
2 Tbs chopped onion
1 tsp garlic salt
2 tomatoes, cut up
1/4 cup grated parmesan cheese
Melt butter in skillet and add vegetables and garlic salt. Cover and simmer 12-15 minutes or until vegetables are almost tender, stirring occasionally. Top with tomatoes and cook 3 minutes longer. Sprinkle with cheese.
3 zucchini, cut into slices
1 head cauliflower, cut into flowerets
1 green pepper, cut into strips
2 Tbs chopped onion
1 tsp garlic salt
2 tomatoes, cut up
1/4 cup grated parmesan cheese
Melt butter in skillet and add vegetables and garlic salt. Cover and simmer 12-15 minutes or until vegetables are almost tender, stirring occasionally. Top with tomatoes and cook 3 minutes longer. Sprinkle with cheese.
Whipped Sweet Potato Bake
3 cups sweet potatoes, drained
1/2 cup margarine
1 tsp cinnamon
1/2 tsp salt
1/4 cup nutmeg
3 cups miniature marshmallows
Place sweet potatoes, margarine, cinnamon, salt and nutmeg in large bowl. Beat until well blended. Spoon into lightly greased baking dish. Top with marshmallows. Bake at 350 for 15-20 minutes or until golden brown.
1/2 cup margarine
1 tsp cinnamon
1/2 tsp salt
1/4 cup nutmeg
3 cups miniature marshmallows
Place sweet potatoes, margarine, cinnamon, salt and nutmeg in large bowl. Beat until well blended. Spoon into lightly greased baking dish. Top with marshmallows. Bake at 350 for 15-20 minutes or until golden brown.
Subscribe to:
Posts (Atom)