ISO: ISO recipe for Easter side dish...

In Search Of:
D

debbie_in_ga

Well-known member
Here's our menu:

Spiral sliced ham

scalloped potatoes w/3 cheeses

green beans with balsamic/dijon vinaigrette (room temp)

rolls

?????

I'd like to add some type of cold (semi-sweet?) non-lettuce salad to brighten up the plate (flavor and color wise)

Nothing too unusual, please, not an adventurous crowd.

Thank you!!!

Debbie

 
Debbie, more after I check my rec files, but would you post

your potato recipe that you are going to use?
TIA!!

 
REC: Scalloped Potatoes with Three Cheeses (with link)

Here you go, Denice!

SCALLOPED POTATOES WITH THREE CHEESES

Rick Rodgers, cookbook author and teacher, says, "I’ve always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me. Thanksgiving, Christmas, Easter—they all call for scalloped potatoes, not something as humble as mashed. And since I’ve never been one for bland food, I kept fiddling with the amount and types of cheeses until I got this full-flavored version. If you like it with turkey, wait until you try it with the Easter ham."

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)

4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter

3 cups whole milk

Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.

Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Makes 12 servings.
Bon Appétit
November 1999
Rick Rodgers

http://www.epicurious.com/recipes/recipe_views/views/102498

 
Thank you thank you!

I have not been looking forward to Sunday's meal that much, but this should help!

 
Rec: Copper Pennies

Copper Pennies
serves 8
from Rocio Aragon

INGREDIENTS:
2 lb. carrots
3 tbs. tomato paste
2/3 cup cider vinegar
2/3 cup sugar
1/3 cup oil
1 tsp. prepared mustard
1 tsp. worcestershire sauce
garnish

ADVANCED PREPARATION

scrub carrots; slice 1/8" thick rounds.
steam or stir-fry carrots. DON'T OVERCOOK
let cool

PREPARATION:

mix other ingredients and pour over carrots.
toss well
garnish with julienne of peppers, onions, etc.

VARIATIONS

substitute other vinegars.

 
i also make a simple...

spinach salad with spinach leaves, fresh rasberries and pistachios with a vinaigrette.

 
Rosellas Corn Salad

I've made this several times, and everyone likes it. It's better made a day ahead.

Rosellas Corn Salad #53435
by Margie Brock

At first I wasn't sure I really liked this but after I ate it I wanted more and more. So apparently it grows on you. We have served this with all different kinds of entrees and it seems to be a favorite with everyone. — Feb 4, 2003

2 cans whole kernel corn, drained
3 tablespoons minced onions
2 tablespoons red bell peppers, minced
1/2 cup grated mild cheddar cheese
1 fresh jalapeno pepper, minced
1 tablespoon vinegar
2 tablespoons sugar
3 tablespoons mayonnaise

12 servings 5 mins prep

1. Mix corn, onion, bell pepper, cheddar cheese and jalapeno pepper well.
2. For the dressing: Mix the vinegar, sugar and mayonnaise and pour over the vegetable mixture.
3. Mix well and refrigerate for several hours.
recipezaar

 
Red Cabbage Slaw...make it now it just gets better with time

For a big party I use both red and green cabbage.

* Exported from MasterCook *

Ready Slaw

Recipe By :Cookery for Entertaining by Marlene Sorosky
Serving Size : 10 Preparation Time :0:00
Categories : Salads Vegetables


Amount Measure Ingredient -- Preparation Method

1 small red cabbage
1 small onion -- chopped
2 1/2 teaspoons salt
1/2 cup vegetable oil
3/4 cup sugar
3/4 cup white vinegar

Shred cabbage. Place in a large heat-resistant bowl with onion and salt.
Mix well. In a small saucepan, bring oil, sugar and vinegar to a boil.
Pour over cabbage; do not stir. Cool. Cover and refrigerate overnight.
may be refrigerated several weeks.


- - - - - - - - - - - - - - - - - -
-

Per serving: 164 Calories (kcal); 11g Total Fat; (58% calories from fat); trace Protein; 18g Carbohydrate; 0mg Cholesterol; 535mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

NOTES : A sweet and sour red cole slaw made ahead and stored in your refrigerator

 
Here is a favorite at our house with ham- REC Zippy Bean Salad

ZIPPY BEAN SALAD

1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) small pitted black olives, drained
1 chopped green pepper
1 chopped medium onion
2 chopped stalks celery
1 T fresh oregano or 1 tsp dry
1 T fresh basil or 1 tsp dry
2 tsp pepper
2 C mild or medium picante sauce (I like Pace)
1/2 C raspberry vinegar
1T honey
1 C vegetable oil
1 T dijon mustard

Mix beans, olives, green pepper, onion, celery and herbs.

In a separate bowl mix vinegar, honey, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours.

 
These carrots are good - good cold, too, in a salad.

Duh... 'didn't read Debbie's post/request first!

 
Cole Slaw with a little sugar? Here's how I make mine...

1/2 head cabbage
1 medium sweet onion
1/2 green pepper (optional - it gives it a whole different taste)
2-3 mini carrots
black pepper to taste
1 tsp celery seed
2 Tbsp parsley
1/4 cup cider vinegar
1 Tbsp sugar
1/2 cup mayonnaise
2 Tbsp olive oil

Mince cabbage, onion, pepper, and carrots. Whisk together other ingredients and toss.

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