Category: Side Dishes

Cheddar Parmesan Potatoes

Ingredients:

5 medium baking potatoes (5 cups)
2 cups milk
4 tablespoons flour
4 tablespoons butter
½ teaspoon salt
½ teaspoon fresh ground pepper
1 ½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
¼ cup dry bread crumbs

Directions:

Preheat oven to 350-degrees. Peel, cook and slice potatoes ¼-inch thick. Layer in a 13 x 9 x 2-inch baking pan coated with cooking spray. In a saucepan, make a roux of the butter and flour. Gradually stir in milk and seasoning. Continue stirring over medium heat until thickened. Remove from heat and stir in cheeses. Pour cheese mixture over potatoes and sprinkle with bread crumbs. Bake uncovered for 25 to 30 minutes or until heated through.

Yield: 6 servings.

Bread and Butter Pickles

Ingredients:

4 pounds small pickling cucumbers, sliced
6 small sweet yellow onion, sliced
½ cup canning salt
5 cups granulated sugar
4 cups white vinegar
1 tablespoons mustard seed
1 teaspoon ground turmeric
½ teaspoon ground cloves

Directions:

In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix. Let stand for 3 hours. Drain, rinse with cold water and drain again.
Combine sugar, vinegar and seasonings and bring to a boil in a large kettle. Add cucumber mixture and return to a boil. Ladle hot mixture into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely.

Yield: 4 pints.

Honey Butter

Ingredients:

1 stick butter, softened
3 tablespoons honey
¼ teaspoon ground cinnamon

Directions:

Using an electric mixer, whip butter until smooth and creamy. Whip in honey and cinnamon. To enhance flavor, refrigerate in a covered container for at least 6 hours before serving. Serve on waffles, pancakes, toast, cereal or muffins.

Yield: ½ cup