Tag: Side Dish

Ga’s Dressing

  • 3 packages yellow cornbread
  • 8 to 10 slices of white bread
  • 8 boiled eggs, chopped
  • 3 bunches green onions, chopped
  • 1 stalk celery
  • pepper, to taste
  • sage, to taste
  • salt, to taste
  • 3 cans chicken broth
  • Broth from turkey (if possible)
  1. Saute onions and celery.
  2. Tear bread and cornbread into small pieces and put into a large roasting pan.
  3. Stir in eggs, celery, onions, and seasonings.
  4. Pour in broth. You want the bread to be soaked, but not runny.
  5. Add more sage to taste.
  6. Bake in oven at 350 degrees until brown.

Ga’s Spanish Rice

  • 2 cups of long grain rice
  • 3-4 strips of bacon
  • 1 medium onion, chopped
  • 4 cups water
  • 1 can Rotel tomatoes
  • 2 tsp cumin seed
  • 1 tsp Accent
  • 1 tsp meat tenderizer
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  1. Fry bacon and break each piece in half.
  2. Saute rice and onions in bacon grease until brown.
  3. Place rice and onions in a casserole dish.
  4. Add all other ingredients.
  5. Cook for 10 minutes in microwave.
  6. Stir and test if rice is fully cooked.
  7. If needed, add more water and cook 10 minutes longer.

(Depending on your microwave, you may need to nuke it longer. Just cook until rice it done)

Auntie’s Jalapeño Cheese

This is originally one of Auntie’s recipes, but Mom and I make it so often, people credit us for it now.

Auntie's Jalapeño Cheese
 
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Recipe type: Appetizer, Side Dish
Ingredients
  • Chopped jalapeños peppers (fresh or from can/jar)
  • 1 lb. shredded cheddar cheese
  • 8 to 10 eggs
Instructions
  1. Spray a square glass pan (i.e. 2 quart Pyrex dish) with Pam (or thin layer of butter).
  2. Spread the chopped jalapeños evenly to cover the bottom of the pan.
  3. Add shredded cheese evenly.
  4. Beat eggs until frothly and pour over cheese.
  5. Bake in a preheated oven at 350 degrees for about 30 – 40 minutes until golden brown. Longer if it's not solid (Make sure the cheese doesn’t make waves when you move the pan).
  6. Let cool and cut into squares.

 

 

Salsa

This salsa recipe makes a big batch.  I usually half this recipe for myself.  You can make the salsa milder by removing the pepper seeds.  Likewise, to add heat, leave the seeds in.  Either way, it’ll taste great!

Salsa
 
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Recipe type: Snack
Ingredients
  • 2 Jalapeños, cut up in halves or thirds, with seeds intact
  • 2 Jalapeños, cut up with no seeds or membrane inside
  • 1 bunch Cilantro
  • 2 cans Rotel tomatoes
  • 2 15-oz. cans or 1 large can tomatoes
  • Chicken Bouillon to taste
  • Vinegar
Instructions
  1. Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
  2. Add all of the tomatoes and blend until it becomes a liquid consistency.
  3. Add the Chicken bouillon to taste (~ 1-2 tablespoons is good).
  4. Add ~ ¼ cup of plain vinegar (to taste).
  5. Add ½ chopped small onion

Cheddar Biscuits

  • 2 cups Bisquick baking mix
  • 1-¾ cups finely shredded cheddar cheese
  • 2/3 cups milk
  • 2 Tbsp butter, melted & divided
  • ¼ tsp garlic powder
  • ½ tsp fine parsley flakes
  1. Preheat oven to 450 degrees.
  2. Combine baking mix, 1 cup of the cheddar cheese, milk, and half of the melted butter in a medium bowl.
  3. Mix by hand until well combined.
  4. Place lumps of the dough on a pan.
  5. Sprinkle the parsley over the top of the dough.
  6. Sprinkle remaining cheese over top the dough.
  7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
  8. Combine remaining butter with garlic powder and brush it over the top of the biscuits as soon as it comes out of the oven.