Side Dish Recipes

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Escalloped Corn
Glazed Carrots
Cheesy Veg-All Casserole
Potato Bacon Cheese Casserole
Sweet & Sour Beans
Maque Choux

Escalloped Corn

This corn casserole makes a lot, so it's great for guests and potlucks. Every time I have made it, people have gone nuts over it. And it is super-easy.

1 stick butter or margarine, melted
1 can of creamed corn
1 can of whole kernel corn, undrained
2 eggs
1 cup sour cream
1 box Jiffy corn muffin mix

Beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into a casserole dish and bake at 350 for 60 minutes.

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Glazed Carrots

Living in an RV, I am learning how to make do with what we have on board. In trying to find something creative to do with carrots, I came across this recipe.

2 tablespoons butter or margarine
1 pound carrots, peeled, cooked & drained
2 tablespoons orange juice
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper

Melt butter in skillet. Add all remaining ingredients. Stir to coat. Heat over high for two minutes or until glazed.

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Cheesy Veg-All Casserole

As far as vegetable casseroles go, they don't get any easier than this one.

14 1/2 oz can Veg-All or other mixed vegetables
8 oz jar Cheez Whiz
Ritz Crackers

Drain vegetables. Place vegetables in small covered casserole dish. Spoon half the jar of Cheez Whiz into the dish. Stir until vegetables coated with Cheez Whiz. Crush Ritz Crackers and cover the vegetable/Cheez Whiz mixture. Bake covered at 350 for 30 minutes.

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Potato Bacon Cheese Casserole

This is a recipe we got from a neighbor several years and a few houses ago. Few ingredients and few dishes to wash. Trust me, you'll love it!

Potatoes, peeled & chopped (enough to fill the bottom of a 9 X 13 baking pan
1 onion, chopped
8 slices of bacon, crumbled
4 oz jar of pimentos, drained (optional)
Shredded cheddar cheese

Combine first four ingredients in baking pan. Stir in enough mayonnaise to coat. Top with cheddar cheese. Bake at 350 for 40 minutes or until potatoes are done.

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Sweet & Sour Beans

I got this recipe from the Potluck Pleasers section of the Taste of Home Annual Recipes 2001. Took this to one potluck and came home with empty pot and many requests for the recipe.

8 bacon strips
2 medium onions, halved & thinly sliced
1 cup of packed brown sugar
1/2 cup of cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 can (28 oz) baked beans, undrained
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 1/2 oz) pinto beans, rinsed & drained
1 can (15 oz) lima beans, rinsed & drained
1 can (15 1/2 oz) black-eyed peas, rinsed & drained

In a large skillet, cook bacon until crisp. Remove to paper towel. Drain skillet, reserving 2 tablespoons of drippings. In the drippings, saute onions until tender. Add brown sugar, vinegar, salt, mustard, and garlic powder. Bring to a boil. In a slow-cooker, combine beans and peas. Add onion mixture and crumbled bacon. Mix well. Cover and cook on high for 3 - 4 hours or until heated through. Yields 15 -20 servings.

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Maque Choux

I found this recipe on Food Network and it turned out to be a great alternative to just having plain old corn.

Extra Virgin Olive Oil, one turn of the pan
1/2 medium onion, chopped
1 jalepeno pepper, seeded & finely chopped (I was missing this ingredient)
1 small red bell pepper, seeded & chopped
4 ears fresh corn on the cob, husked (I cheated and used canned corn)
A sprinkle of sugar
A dash of cayenne pepper
2 tablespoons butter
2 ripe avocado
1 lime, juiced

Heat non-stick skillet over moderate heat. Add one turn of the pan extra virgin olive oil. Saute onion, jalepeno, & red bell pepper for 2 - 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Pour into skillet. Season with a sprinkle of sugar, a dash of cayenne pepper, and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5-7 minutes. Cut avocadoes in half, length-wise and remove pits and peeling. Squeeze lime juice over avocadoes to keep them from browning. Fill the avocadoes with Maque Choux corn mixture allowing it to spill over the sides.

Note: This is a great way to eat corn even with out the avocadoes. The accompanying dish in the photo is Pan Fried Tilapia With Sauteed Mushrooms & Onion Topping and can be found on the Main Dishes recipes page.

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