ISO: ISO: Interesting Side dishes for Father's Day picnic...looking for something new, unusual, & tasty.

In Search Of:
Cathy

Thanks, there are some great ideas here, especially the cabbage, my dad swoons over fried (won't tell him it's sauteed! LOL) cabbage.

I was actually considering adding sauteed cabbage to the pierogi lasagne (basically pierogi mashed potato/onion/garlic filling and cheese with lasagne noodles). Worth investigating for sure

 
And wouldn't you know it...

First, thanks everyone for all the wonderful ideas. I've copied a lot of these for my files.

And so, I talk to my SIL last night about the event and she says "You have to bring your potato salad!!! Everyone loves it! I don't even like potato salad and I could eat a half pound of it!!!"

So there it is. You can't teach an old dog new tricks.

 
Well, mute point now but I bet Pierogi lasagna would be good with cabbage

I'm not a Pierogi expert- have made them only a few times but I did use cabbage and onions that were almost carmelized along with potatoes- very tasty as I recall.

You make the family's favorite potato salad? That in itself is an honor!

 
Well, there really isn't a recipe.

I just throw it together using:

potatoes (After I drain them, I add a couple tablespoons of butter, melt, and toss to coat)
chopped hard-boiled eggs (lots)
celery (lots)
minced vidalia onions (rinsed in hot water and drained)
minced dill pickles (I use a German import that my grocery carries)
Hellman's Mayo (no salad dressing)
sour cream
minced fresh parsley
squeeze of yellow mustard
celery seed
garlic powder
salt
pepper

 
REC: Pierogi Lasagne

I haven't tried this, I just found it last week. I was thinking about adding sauteed cabbage. Also, after buttering the baking dish, I will also add some herbed breadcrumbs (something I always do to casseroles). I will also put cheese on top, I don't think having just plain noodles baked would turn out very nice, since they turn hard if exposed in a lasagne during the baking.

So here it is:

PIEROGIE CASSEROLE

SERVES 6

If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.

INGREDIENTS

8 ounces lasagna noodles

2 large onions, diced

8 ounces sharp cheddar cheese, grated (2 cups)

4 cups mashed potatoes, made fresh or leftover

4 tablespoons butter

Salt and pepper to taste

Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.

Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.

 
I've made this for years - we call it "Lazy Pierogi" sometimes adding sauted mushrooms (nt)

 
Here's an idea for you--Broccoli Cole Slaw with dried fruit

BROCCOLI SLAW WITH DRIED CRANBERRIES from
CHRISTMAS WITH SOUTHERN LIVING 2004

Note from Caryn: When I serve this dish at
times other than Christmas, I substitute
dried cherries for the dried cranberries.

1/2 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
3 Tablespoons vegetable oil
1 (12- or 16-ounce) package broccoli slaw
mix (I use 2 bags.)
2 Gala apples, unpeeled, cored & chopped
1 cup dried cranberries

Combine first 4 ingredients in a small
saucepan. Bring to a boil; boil 1 minute or
until sugar dissolves. Remove from heat and
cool; whisk in oil. Combine slaw mix,
apples, and cranberries in a large bowl.
Pour vinaigrette over broccoli slaw and toss
well. Cover and chill. (I stir a few times
during chilling to keep the ingredients well
mixed with the vinaigrette.) Serve with a
slotted spoon. Yield: 8 cups for the
original recipe with 1 bag of broccoli slaw

 
You must log in or register to reply here.
Back
Top