Courses Archives: Side Dish

Zucchini Pie

Zucchini Pie

Carol C.
This recipe was passed on to me over 40 years ago from a cousin. It is the perfect pot luck item to bring to any event. It's easy to make and always turns out delicious.

Ingredients
  

  • 3 cups diced zucchini
  • 1 large 1 large onion chopped
  • ½ cup grated parmesan cheese,
  • ½ cup cheddar cheese,
  • ½ cup vegetable oil
  • 1 cup Bisquick
  • 4 egg beaten
  • 3-4 tsp minced parsley
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

  • Grease a 9x9 inch pan.
  • Combine all ingredients and mix well to coat zucchini.
  • BakE at 350 degrees for 35-40 minutes. Serve warm or cold.

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Watermelon Summer Salad

Watermelon Summer Salad

Robyn
A family favorite in the summer

Ingredients
  

  • 1 small bag mixed salad greens
  • 2 cups watermelon cut into bite size cubes
  • 2 medium tomatoes cut into bite size cubes
  • 1 cucumber peeled and cut into small cubes
  • ½ small vidalia onion minced
  • ½ cup crumbled feta cheese
  • ¼ cup champagne vinaigrette
  • ¼ cup lime juice

Instructions
 

  • Place greens in salad bowl.
  • Top with watermelon, onion, cucumbers, and tomatoes.
  • Finish with cheese and drizzle with dressing and lime juice.
  • Toss and serve.

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Vinegret mix salad

Vinegret mix salad

Flora S.

Ingredients
  

  • 3 waxy potatoes boiled with skin on, peeled, and diced
  • 3-4 medium beets boiled, peeled, and diced
  • 1 medium carrot boiled, peeled, and diced
  • 1 medium onion chopped
  • 1 large Kosher pickle diced
  • 1 cup canned green peas drained
  • 1 cup cooked kidney beans
  • 1 tbsp minced dill weed
  • cup unfiltered sunflower oil
  • ¼ cup plain vinegar
  • salt and pepper to taste

Instructions
 

  • Whisk together oil and vinegar.
  • While the boiled vegetables and kidney beans are still slightly warm, pour the vinegarette over them, toss, cover, and let stand for approximately 15 minutes (they should absorb most of the dressing).
  • Add the remaining ingredients, season to taste, and mix well.
  • Cover and chill before serving. Serve garnished with torn lettuce leaves.
  • Vinegret is not runny and will keep well in the refrigerator for up to 36 hours.

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Vegetarian Borscht

Vegetarian Borscht

Flora S.

Ingredients
  

  • 2 small beets peeled and coarsely grated
  • 3 tablespoons vinegar
  • 2 tablespoons vegetable oil or as needed
  • 1 onion chopped
  • 2 carrot coarsely grated
  • 8 cups water
  • ¼ medium head cabbage shredded
  • ¾ cup dry yellow lentils
  • 3 medium potatoes peeled and diced
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons sour cream or more to taste
  • 2 tablespoons chopped fresh dill

Instructions
 

  • Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
  • Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
  • In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill."

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Vegetable and Feta Latkes

Vegetable and Feta Latkes

Flora S.

Ingredients
  

  • 2 ½ cups grated zucchini
  • 1 cup peeled and shredded potatoes
  • 1 cup shredded carrots
  • ½ teaspoon salt
  • 3 eggs lightly beaten
  • salt to taste
  • freshly ground black pepper
  • ¾ cup matzo meal
  • ½ cup chopped fresh parsley
  • ½ cup crumbled feta cheese
  • ¼ cup vegetable oil

Instructions
 

  • Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible.
  • Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  • In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  • Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side).
  • Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

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Ukrainian Potato Pancakes (Deruny)

Ukrainian Potato Pancakes (Deruny)

Flora S.

Ingredients
  

  • 1 lg Onion grated
  • 6 Potatoes peeled & grated
  • 2 tbsp Flour
  • 2 Eggs
  • 2 tsp Salt
  • ¾ tsp Black pepper
  • 1 pt Sour cream
  • ½ pt Cream

Instructions
 

  • In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender.
  • Heat oil in a skillet and when hot drop large spoonsful of the mixture.
  • Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.
  • Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture!

Notes

This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes.

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Texas Caviar

Texas Caviar

Carol C.
A friend of mine shared this with me many years ago. It makes a perfect summer appetizer!

Ingredients
  

  • 1 red or green pepper diced
  • ½ bunch celery diced
  • ½ red onion diced
  • 1 can shoepeg corn
  • 1 can blackeye peas
  • 1 can black beans
  • cup oil
  • cup apple cider vinegar
  • cup sugar

Instructions
 

  • In a bowl, combine red/green pepper, celery, red onion, shoepeg corn, blackeye peas, black beans.
  • Boil oil, apple cider vinegar, and sugar. Pour boiled contents over bowl and refrigerate overnight.
  • Drain liquid and serve with tortilla chips (scoops)

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Stuffed Grapes Leaves (Dolma)

Stuffed Grapes Leaves (Dolma)

Flora S.

Ingredients
  

  • 3 tbs butter
  • 1 cup onion finely chopped
  • 1 tbs coriander finely chopped
  • 2 tbs fresh dill
  • ¼ cup fresh peas
  • black pepper
  • 28 pickled grapes leaves
  • 1 cup chicken stock
  • ½ cup long-grain white rice
  • 300 g lean lamb ground
  • 2 l plain yogurt
  • 1 tbs cinnamon

Instructions
 

  • Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
  • Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
  • Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
  • Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
  • Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
  • Roll leaves, covering stuffing from sides like an envelope.
  • Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
  • Pack them in side by side so that they retain their shape while cooking.
  • Pour in the chicken stock and bring to a boil.
  • Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
  • Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.

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Spinach Salad Korean

Spinach Salad Korean

Marie O.
It's different

Ingredients
  

  • 1 cup salad oil
  • ¼ - ½ cup sugar
  • ½ tsp salt
  • cup ketchup
  • ¼ cup vinegar
  • 1 medium onion grated
  • 2 tsp Worcestershire sauce
  • 1 lb bag fresh spinach
  • 1 small can water chestnuts
  • 5 strips bacon or bacon bits
  • 1 No.2 can bean sprouts
  • 2 hard-boiled eggs optional

Instructions
 

  • Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
  • Wash spinach, tear ito pieces and discard stems.
  • Toss spinach with sliced water chestnuts and well drained bean sprouts.
  • Just before serving, add eggs and crumbled bacon. Toss.
  • Pour dressing over top and toss again. Enjoy!

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Smoked Fish Dip

Smoked Fish Dip

Flora S.

Ingredients
  

  • 2 cups flaked smoked whitefish
  • 2 tablespoons fat-free mayonnaise
  • 4 tablespoons fat-free sour cream
  • 1 pinch Old Bay tm Seasoning
  • 4 drops hot pepper sauce or to taste
  • 3 drops Worcestershire sauce or to taste
  • 3 drops liquid smoke flavoring Optional
  • cracked black pepper to taste

Instructions
 

  • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor.
  • Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper.
  • Blend all ingredients until consistency reaches a spread.

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