Side Dishes & Breads

Ingredients

Serves 6-8

1 can cream style corn
1 can regular sweet corn

(including liquid) 

1⁄3 c sugar
1 stick butter

1 box of cornbread mix ( I use Jiffy )

1⁄3 c milk 

1 egg

Instructions

Preheat oven to 375°. Mix all ingredients together. Bake at 375° for 45-60 minutes.

Note: We serve this dish at most of our family celebrations. It has a moist, warm and deliciously satisfying flavor. You can spice it up by substituting : mexican corn blend for the regular sweet corn, 1⁄2 c mexican blended cheese and 1-2 T diced marinated jalapenos. Yummy and versatile!

Ingredients

Serves 10-12

1 can of mushroom soup
1 c milk
12 oz Velveeta
16 oz cheddar cheese, shredded

(divided)

1 bag of obrien potatoes with peppers and onions

1 bag of regular hash browns. 

Instructions

Preheat oven to 375°. In a large stockpot make soup as directed. Add Velveeta and 8 oz Cheddar. Take off heat and add bags of Hash brown potatoes. Bake 1 hour . Then add the other 8 oz of Cheddar till melted on top.

Note: My Aunt Terry made this every Christmas Eve for our family gathering in years past. Aunt Terry died in her 40's,  leaving behind 2 sons, 1 step son, and grandchildren. She was a joyful, bubbly soul.  Our family awaits the time we see her again in heaven. This recipe is forever written now. 

 Dearly loved, dearly missed. 

Ingredients

Serves 6-8

1 1⁄4 c sugar
1⁄4 c butter, melted
3 eggs, beaten
4 c soft, fresh bread cubes

(Remove crust)-uses at least half loaf

1 lg can crushed pineapple, undrained

1⁄2 c milk

Instructions

Preheat oven to 350°. Moisten bread cubes with milk. Add all the rest of ingredients and mix well. Place in 2qt covered dish. Bake at 350° for 1 hour. Serve warm.

Note: This recipe was passed down by my previous mother in law, Rita Ringel. An incredible cook. Always the life of the party! Great for Thanksgiving, Christmas, Hanukkah or anytime.  

Ingredients

Serves 8-10

4 lb. mushrooms
1⁄2 butter
1 bottle dry red wine
1 T Worcestershire sauce

2 chicken bouillon cubes

1 t freshly ground pepper 

1 t dill seeds
1 t garlic powder

Instructions 

Bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, maintaining a slow boil. Cook, stirring occasionally, 4 hours or until liquid is reduced to about 1 cup.

Note: Leftovers can be refrigerated up to three days.

Ingredients

Makes 16 rolls

3 c all-purpose flour
1 pkg. rapid-rise yeast
3 c shredded Gruyere cheese 

1 1⁄2 t salt

1⁄4 t sugar
1 1⁄4 c water
Melted butter, salted (optional)

Instructions 

Preheat oven to 425°. Combine 2 3⁄4 c flour and the next 4 ingredients in a large mixing bowl. Heat water to 130 degrees. Gradually add water to flour mixture, beating at high speed with hand mixer, until combined. Beat 2 more minutes at medium speed. Gradually stir enough remaining flour to make soft dough. Turn dough out onto floured surface and knead until smooth and elastic. Place in a well greased bowl, turning to grease the top of dough. Cover, allow to rise in a warm place one hour or until doubles in size. Punch dough down and turn out onto lightly floured surface and knead gently 4-5 times. Divide dough in half. Shape each portion of dough into 8 balls and roll each ball in flour. Place 2 inches apart on greased baking sheet. Cover and let rise in warm place, 30 minutes until double in size. Spray or brush rolls with water. Bake for 5 minutes, spraying after 3 minutes without removing rolls from oven. Reduce oven temperature to 350°; continue to bake 13 more minutes or until rolls are golden. Brush with melted butter, and sprinkle with oat flakes, if desired. 

Note: Fresh rolls are a delicious accompaniment to various dishes and salads. You can make these more nutritious by using fresh milled wheat flour. Use honey as a sweetener on rolls. Your family will love these!

Ingredients

Makes 2 loaves.

2⁄3 c shortening

2 2⁄3 c sugar
4 eggs
1-16oz can pumpkin 

2⁄3 c water

3 1⁄3 c flour
2 t baking soda

1 1⁄2 t salt
1⁄2 t baking powder

1 t cinnamon

2 t vanilla
1 t cloves
2⁄3 c nuts (opt.)
2⁄3 c raisins (opt.)

Instructions 

Preheat oven to 350°. Grease bottom of 2 - 9x5x3 loaf pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin, water and blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans and bake 1 hr and 10 minutes. Cool 10 minutes. Remove from pan and cool on rack.

Substitutions: For Zucchini Bread substitute 3 cups shredded zucchini for the pumpkin.

Note: Another Autumn ‘must have’ in our family! We serve this with soup and salad all through the cold fall and winter months where were live.

Ingredients 

2 cups milk

2/3 cup yellow corn meal

1 ½ tablespoons instant yeast

½ cup (1 stick) butter

1/3 cup granulated sugar

1 teaspoon salt

3 large eggs

5 ½ – 6 cups flour (see note)

INSTRUCTIONS

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil. 

Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms.

Knead for 5-8 minutes.

1. Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
2. Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
3. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Notes: These are flaky, tender, buttery, and delicious.