16 oz frozen baby carrots
3 TB butter
3 TB sugar
3 TB water
Cook carrots according to package directions. (Boil app. 20 mins) Drain. Mix remaining ingredients. Pour over carrots. Stir until well coated. Season to taste with salt and pepper.
Such a simple way to dress up a side dish. I can't remember where this recipe came from but I remember making these frequently in Germany. Mommy didn't really know how to cook when I got married and it was so cheap to eat out in Turkey that I didn't do a lot of cooking the first two years of marriage. When we moved to Germany I really started working on my cooking skills. It was very expensive to eat out there! :) I had many friends from Eifel Baptist Church who were very encouraging and I got a subscriptions to Quick Cooking and Taste of Home magazines. I realized that cooking was fun, it didn't have to be hard, and it was a great way to serve my family. I am so glad Hannah has a much better handle on this even now!
Love Always,
Mommy
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Saturday, September 29, 2012
Mrs. Cummins Potato Salad
Mrs. Cummins from March 6, 2002
8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard
Boil potatoes and eggs. While potatoes are still hot, mash them. Stir in hard boiled eggs. In small bowl mix all dressing ingredients. Pour over potatoes and eggs. Stir well. Chill and Serve.
Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.
This is a very different potato salad than what Mommy grew up with. Pastor and Mrs. Cummins liked to eat this while it was hot! This is a very good potato salad and I received many complements when I brought it to Air Force functions.
A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off. Then finish cooking them.
Love Always,
Mommy
8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard
Boil potatoes and eggs. While potatoes are still hot, mash them. Stir in hard boiled eggs. In small bowl mix all dressing ingredients. Pour over potatoes and eggs. Stir well. Chill and Serve.
Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.
This is a very different potato salad than what Mommy grew up with. Pastor and Mrs. Cummins liked to eat this while it was hot! This is a very good potato salad and I received many complements when I brought it to Air Force functions.
A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off. Then finish cooking them.
Love Always,
Mommy
Mom's Potato Salad
Brenda Durst aka Nama
RaShell Southerland
Hannah Southerland
5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped
salt
pepper
Cook potatoes and eggs. Combine with the sweet pickles in a large bowl. Add mayo until mixture is creamy. Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times. Cover the top of the bowl with salt and pepper. Stir well and taste. Make adjustments as necessary.
Auntie Shea gave us this recipe. As you can see, Auntie Shea and Mommy have very different approaches to cooking! :) This is really a flexible recipe that does go off of taste. Mommy and Auntie Shea grew up eating this potato salad. There have been several pregnancies that Mommy has craved this! It is some good eating. Daddy really likes this recipe and so does Pastor Carr. The lack of "crunchy" is a plus- no raw onion or celery.
Love Always,
Mommy
RaShell Southerland
Hannah Southerland
5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped
mayo
mustardsalt
pepper
Cook potatoes and eggs. Combine with the sweet pickles in a large bowl. Add mayo until mixture is creamy. Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times. Cover the top of the bowl with salt and pepper. Stir well and taste. Make adjustments as necessary.
Auntie Shea gave us this recipe. As you can see, Auntie Shea and Mommy have very different approaches to cooking! :) This is really a flexible recipe that does go off of taste. Mommy and Auntie Shea grew up eating this potato salad. There have been several pregnancies that Mommy has craved this! It is some good eating. Daddy really likes this recipe and so does Pastor Carr. The lack of "crunchy" is a plus- no raw onion or celery.
Love Always,
Mommy
Friday, September 28, 2012
Lacto-Fermented Dill Pickles
Sheri Graham
3-5 pickling cucumbers (the ones I got from the store were fairly large, and I only used 3 to fill up my quart jar)
1 tablespoon sea salt
4 tablespoons whey (here is a post that explains how to make whey)
1 clove garlic, chopped into a few pieces
1 tablespoon mustard seed
1 tablespoon dill seed
1 cup filtered water
1 quart canning jar
1 tablespoon sea salt
4 tablespoons whey (here is a post that explains how to make whey)
1 clove garlic, chopped into a few pieces
1 tablespoon mustard seed
1 tablespoon dill seed
1 cup filtered water
1 quart canning jar
Wash and slice the cucumbers and place them in the quart jar. Add the salt, whey, garlic, mustard seed, dill seed, and water to the quart jar. Put a lid on it and shake it up to mix the contents well. I had to add a bit more water to make sure the cucumber slices were covered with water. You do want to leave about an inch head space in the jar though.
Tighten the lid on the quart jar and let sit on your kitchen counter for 2 days.
After 2 days, move to your refrigerator for long term storage.
Oh! We made these and they are so delicious! Amazing! Not hard at all to make and so very good for you. I think I need to make some more!
Love Always,
Mommy
Friday, September 21, 2012
Ranch Potato Wedges
Heavenly Homemakers
Scrub potatoes and slice into eight wedges each. Stir together mayonnaise and ranch dip mix in a large bowl. Toss potato wedges in mixture until coated. Lay wedges singularly on a cookie sheet. Bake at 400 degrees for 35-40 minutes.
Very simple but yummy side dish. I think I am getting hungry!
Love Always,
Mommy
Vegetable Seasoning Mix
Quick Cooking July/August 2000
2 TB garlic salt
2 TB garlic powder
2 TB dried, minced onion
2 TB onion powder
2 TB salt
Combine all the ingredients and store in a glass jar with a lid in a cool, dry place for up to 1 year.
To use:
Cook 2 cups of veggies, drain well. Add 1 tablespoon of butter and 1/2-1 teaspoon seasoning mix; toss until butter is melted and seasoning is mixed into veggies.
This makes the best green beans! Daddy loves this on his green beans and I know all you children do too. It's an easy way to make our veggies a little more special.
Love Always,
Mommy
2 TB garlic salt
2 TB garlic powder
2 TB dried, minced onion
2 TB onion powder
2 TB salt
Combine all the ingredients and store in a glass jar with a lid in a cool, dry place for up to 1 year.
To use:
Cook 2 cups of veggies, drain well. Add 1 tablespoon of butter and 1/2-1 teaspoon seasoning mix; toss until butter is melted and seasoning is mixed into veggies.
This makes the best green beans! Daddy loves this on his green beans and I know all you children do too. It's an easy way to make our veggies a little more special.
Love Always,
Mommy
Friday, June 22, 2012
President Reagan's Favorite Mac-n-Cheese
Kathleen Heise
1/2 lb. macaroni
1 TB butter
1 egg, beaten
1 tsp. salt
1 tsp. dry mustard
3 C. sharp cheddar cheese, grated
1 C. milk
Preheat oven to 350 degrees. Boil the macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix mustard with salt and 1 TB of hot water and add to milk. Add cheese, leave enough to sprinkle on top. Pour noodles into a buttered casserole dish, add milk mixture, and sprinkle with remaining cheese. Bake at 350 degrees for about 45 minutes or until custard is set and top is crusty.
The Heise Family in Germany made this for us and it is so good. It has been awhile since our family has made it because we have been making crock pot mac-n-cheese but this is a great recipe for the oven. We have very fond memories of the Heise Family. They were so instrumental in Daddy and Mommy's life to help us solidify some of our thoughts about raising children and homeschooling. We praise the Lord for the Godly influence the Heise's have had on Team Southerland.
Love Always,
Mommy
1/2 lb. macaroni
1 TB butter
1 egg, beaten
1 tsp. salt
1 tsp. dry mustard
3 C. sharp cheddar cheese, grated
1 C. milk
Preheat oven to 350 degrees. Boil the macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix mustard with salt and 1 TB of hot water and add to milk. Add cheese, leave enough to sprinkle on top. Pour noodles into a buttered casserole dish, add milk mixture, and sprinkle with remaining cheese. Bake at 350 degrees for about 45 minutes or until custard is set and top is crusty.
The Heise Family in Germany made this for us and it is so good. It has been awhile since our family has made it because we have been making crock pot mac-n-cheese but this is a great recipe for the oven. We have very fond memories of the Heise Family. They were so instrumental in Daddy and Mommy's life to help us solidify some of our thoughts about raising children and homeschooling. We praise the Lord for the Godly influence the Heise's have had on Team Southerland.
Love Always,
Mommy
Sunday, May 30, 2010
Vegetable Seasoning Mix
Source: Quick Cooking Magazine. July/August 2000 pg. 19
2 TB garlic salt
2 TB garlic powder
2 TB dried minced onion
2 TB onion powder
2 TB sea salt
Combine ingredients and store in an airtight container in a cool, dry place for up to one year.
Additional ingredients:
2 C. green beans or vegetable of choice
1 TB butter
To Use:
Cook and drain vegetables. Add butter and ½ - 1 tsp. seasoning mix. Toss until butter is melted.
Mommy saw this in her Quick Cooking magazine one day and decided to give it a try. Our entire family likes it on green beans. Grandmommie likes it too and puts it on all kinds of vegetables. This is also a great one to sprinkle on fried cucumber, squash, and tomatoes. Grandmommie makes that for us sometimes and it is so yummy!
Love Always,
Mommy
2 TB garlic salt
2 TB garlic powder
2 TB dried minced onion
2 TB onion powder
2 TB sea salt
Combine ingredients and store in an airtight container in a cool, dry place for up to one year.
Additional ingredients:
2 C. green beans or vegetable of choice
1 TB butter
To Use:
Cook and drain vegetables. Add butter and ½ - 1 tsp. seasoning mix. Toss until butter is melted.
Mommy saw this in her Quick Cooking magazine one day and decided to give it a try. Our entire family likes it on green beans. Grandmommie likes it too and puts it on all kinds of vegetables. This is also a great one to sprinkle on fried cucumber, squash, and tomatoes. Grandmommie makes that for us sometimes and it is so yummy!
Love Always,
Mommy
Coban Salata
Salad:
3 large tomatoes
2 cucumbers
Dice the vegetables and place them in a bowl.
Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. :) Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
Mommy first tried this when she and Daddy lived in Turkey. This is a Hannah, Daniel, and Mommy favorite! This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. We usually put a lot of dill weed in it. Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this! :)
Love Always,
Mommy
3 large tomatoes
2 cucumbers
Dice the vegetables and place them in a bowl.
Lemon & Oil Dressing:
¼ C. olive oil
¼ C. lemon juice
½ tsp sea salt
1-2 TB dill weed
Combine all ingredients in a bowl. Whip with a fork until the dressing is a creamy white with green flakes. :) Pour Lemon & Oil dressing over vegetables and let it marinate for at least 30 minutes. This tastes better if it is refrigerated and marinated for several hours.
Mommy first tried this when she and Daddy lived in Turkey. This is a Hannah, Daniel, and Mommy favorite! This can also be made with zucchini or yellow squash or a combination of squash, zucchini, and cucumber. We usually put a lot of dill weed in it. Maybe one day our garden will have both cucumbers and tomatoes at the same time and we can make this! :)
Love Always,
Mommy
Jason's Salsa
2 cans (28 oz. total) diced tomatoes, drained well
½ onion
1 clove garlic, minced or 1 tsp garlic powder
2 tsp cilantro leaves
1 tsp salt
2 tsp sugar
1 tsp parsley
2 jalapeno peppers, stems removed
1 TB lemon juice
1 TB lime juice
Combine all ingredients in a blender and blend to desired consistency.
Note to Team Southerland- Do not allow a person with a cold to make this with free access to several jalapeno's. Daddy did that to us in Virginia once. Mommy did a "modified stationary panic" until my thoughts returned to my mind and I ran to get something to drink. It was the hottest thing I have ever tasted! Daddy took it to church and there was a couple in attendance who lived in Guatemala. They tasted Daddy's salsa and said, "The flavor is really good but it is too spicy!" :) We laughed and laughed. Someone even drew a little picture of a man with tears running down his face and set it up against the serving container of salsa. (It might have been Daddy who did that!) :) I think the 2 jalapenos are about the max that Mommy can take in this but it sure does have a fantastic flavor! By the way, Daddy's salsa has nothing on Uncle Michael's salsa. His is so hot that the guys sweat when they eat it. Now that is some serious "clearing your sinuses" food! :)
Love Always,
Mommy
½ onion
1 clove garlic, minced or 1 tsp garlic powder
2 tsp cilantro leaves
1 tsp salt
2 tsp sugar
1 tsp parsley
2 jalapeno peppers, stems removed
1 TB lemon juice
1 TB lime juice
Combine all ingredients in a blender and blend to desired consistency.
Note to Team Southerland- Do not allow a person with a cold to make this with free access to several jalapeno's. Daddy did that to us in Virginia once. Mommy did a "modified stationary panic" until my thoughts returned to my mind and I ran to get something to drink. It was the hottest thing I have ever tasted! Daddy took it to church and there was a couple in attendance who lived in Guatemala. They tasted Daddy's salsa and said, "The flavor is really good but it is too spicy!" :) We laughed and laughed. Someone even drew a little picture of a man with tears running down his face and set it up against the serving container of salsa. (It might have been Daddy who did that!) :) I think the 2 jalapenos are about the max that Mommy can take in this but it sure does have a fantastic flavor! By the way, Daddy's salsa has nothing on Uncle Michael's salsa. His is so hot that the guys sweat when they eat it. Now that is some serious "clearing your sinuses" food! :)
Love Always,
Mommy
Shell's Guacamole
1 avocado
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
1 tsp lime juice
¼ tsp salt
½ tsp cilantro
¼ tsp garlic powder
Halve and scoop avocado into a bowl. Add remaining ingredients. Smash it all together with a fork. Enjoy!
A long time ago I ordered the Guacamole Live! at On the Border restaurant while we lived in Virginia. It was an appetizer that they made for you at your table. I came home and recreated this recipe after watching how they did it. They didn’t use garlic powder so I added that part in because I like garlic. :) Daniel loves this stuff and would eat an entire bowl of it if I let him. He and I usually polish off a bowl if this in no time flat. He is my guacamole buddy! Maybe one day he will be making this for his wife and children. :)
Love Always,
Mommy
Wednesday, May 26, 2010
Creamy Mac-N-Cheese
From Laura at Heavenly Homemakers
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Creamy Mac N Cheese
2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)
Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.
This is really yummy! It makes an awesome creamy, cheesy sauce. I usually use a bit more salt and this is so good with Colby Jack cheese. Delcious! We have this often for lunch and sometimes even when Mrs. Munoz comes over. This with Ranch Dip and carrot and celery sticks makes an wonderful lunch! Three cheers for Mac n Cheese! Hip hip horah!
Love Always,
Mommy
Friday, May 14, 2010
Frozen Hashbrowns
Frozen Hashbrowns from Laura at Heavenly Homemakers
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Scrub and stab a bunch of potatoes. Place in an oven proof dish that has a lid. Bake at 350 degrees for 1 1/2 hours. Allow potatoes to cool completely.
Peel cool potatoes with a vegetable peeler. Cut out the bad spots.
Shred potatoes with a cheese grater. Either cook them now or freeze them for later.
To Freeze:
Lay them out on a parchment paper lined cookie sheet and freeze for several hours. Transfer to gallon freezer ziplocks.
To cook:
A cast iron skillet on the stove works wonderfully for these hashbrowns. Melt a very generous amount of butter in the skillet over medium high heat. Add potatoes and cook them on one side for 4-5 minutes, then turn. Cook until golden brown and slightly crispy. DON'T stir them or they will turn to mush.
If hashbrowns are frozen, just cook them a little longer on a slightly lower heat.
These are so yummy!!! Hannah and I just peeled and shredded about 8 pounds of potatoes. They are in the freezer now. :) I am thinking fresh eggs and homemade hashbrowns for dinner! That is some good eating! Thank you for helping me Sweetie!
Love Always,
Mommy
Monday, December 28, 2009
Crock Pot Mac N Cheese
Mac- N- Cheese
Bernice Glascoe, North Carolina
Best of Country Slow Cooker Recipes
3 C. (16 oz.) elbow macaroni
½ C. butter, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. milk
4 C. shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions; drain well. Place in a 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 C. of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes or until cheese is melted. Sprinkle with paprika. Yield: 10-12 serving
This is Daddy's all time favorite mac-n-cheese and it is always a hit when we take it to gatherings. Daddy often says we need to make it at home more frequently because he never gets any when we take it somewhere. It is quick to assemble and is oh so yummy! Our whole family loves this one! :)
Love Always,
Mommy
Bernice Glascoe, North Carolina
Best of Country Slow Cooker Recipes
3 C. (16 oz.) elbow macaroni
½ C. butter, melted
2 eggs, beaten
1 can (12 oz.) evaporated milk
1 can (10 ¾ oz.) condensed cheddar cheese soup
1 C. milk
4 C. shredded cheddar cheese, divided
1/8 tsp. paprika
Cook macaroni according to package directions; drain well. Place in a 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 C. of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes or until cheese is melted. Sprinkle with paprika. Yield: 10-12 serving
This is Daddy's all time favorite mac-n-cheese and it is always a hit when we take it to gatherings. Daddy often says we need to make it at home more frequently because he never gets any when we take it somewhere. It is quick to assemble and is oh so yummy! Our whole family loves this one! :)
Love Always,
Mommy
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