Side Dishes

Baked Beans
From April Carter.

Ingredients:
1 lb burger, browned ½ lb bacon chopped and fried
1 med onion, chopped 15 oz. kidney beans, drained
15 oz. butter beans, drained 20 oz. pork and beans, drained
1/3 c. brown sugar 1/3 c. white sugar
¼ c. BBQ sauce 2 T. molasses
Salt and pepper ¼ c. ketchup
½ T. chili powder 1 T. dried mustard
Directions:
1. Fry burger, bacon, and onion together.
2. Add everything else. Serve warm.


Cherry Jubilee
From Marina Harrison’s kitchen

Ingredients:
#2 red sour cherries 1 ½ c. cherries
½ c. cider vinegar 12 whole cloves
1 stick cinnamon ¼ c. flour
1 T. lemon juice Red food coloring
Directions:
1. Drain cherries and save juice. Combine sugar ½ c. juice, vinegar, cloves, and cinnamon stick. Boil. Reduce heat and cook 10 min.
2. Mix flour and lemon juice together until smooth. Gradually strain spice mixture into flour and cook until thick. Add cherries and color. Cook until cherries are hot. Serve over ham.


Crab Wontons

Ingredients:
50 square wonton wrappers 1 ½ lbs crab
¾ lb cream cheese ½ t. soy sauce
¼ t. pepper 1 clove garlic minced.
Directions:
1. Mix ingredients together. Wrap in wrappers. Deep fry.
2. Serve with sweet and sour sauce.
Tip: For easier, yummier wontons, use a crab ball and wrap that in the wrappers.


Freezer Jam

Ingredients:
4 lbs. Mashed strawberries 2 pkg. Pectin
6 c. sugar.
Directions:
1. Follow directions on pectin package.
2. Yield: 5 large containers or 8 smaller containers.
Tip: Buy fewer small containers.


Funeral Potatoes
From Amy Bangerter

Ingredients:
8 potatoes 1 can cream soup
1/3 c. green onions ¼ c. butter, melted
1 ½ c. cheddar cheese 1 t. salt
16 oz. sour cream
Directions:
1. Wash, cook, peel, and slice potatoes. Place in 13 x 9 dish.
2. Mix remaining ingredients in saucepan. Bring to a boil. Pour over potatoes.
3. Bake at 400 for 30 minutes.


Ginger Sesame Asparagus
From Kirsten Eriksen

Ingredients:
1 lb. asparagus 1 t. grated fresh ginger root
1 t. soy sauce 2 t. toasted sesame oil
Directions:
1. Heat broiler. Combine all ingredients except asparagus.
2. Break asparagus, discarding roots. Lay asparagus on broiler pan and brush with sauce.
3. Broil until tips begin to brown.


Grandma Bangerter’s Turkey Dressing
From Geraldine Bangerter.

Ingredients:
About 1.5 lbs. ground sausage 2-3 c. onions
1 head celery 2 T. sage
2 loaves bread, diced and dried in oven on cookie sheet 2 c. milk
1 cube butter
Directions:
1. Cook sausage. Add celery, onions, sage, salt and pepper.
2. Mix bread with sausage mixture just before stuffing turkey.
3. Warm meat, but on bread. Add milk and melted butter. Mix and season to taste.
4. Stuff some in bird, put extra in oven alongside turkey Bake at 350 for 30 min.


Green Mashed Potatoes
From Lissa Bangerter

Ingredients:
8 large potatoes 1 cup sour cream
1 t. sugar 1 cube butter
2 T. salt ¼ T. pepper
2 T. minced chives 1 pkg. frozen spinach, cooked
1 c. shredded cheddar cheese milk
Directions:
1. Cook and mash potatoes. Add sour cream, sugar, butter, salt, and pepper. Beat until light and fluffy.
2. Add milk for creamy consistency. Add chives and spinach. Beat well.
3. Put into casserole dish and sprinkle with cheese. Bake at 400 for 20-23 min.


Honey Butter

Ingredients:
½ c. butter ¼ t. vanilla
1 egg yolk 1 c. honey
Directions:
Whip softened butter. Add vanilla and egg. Add honey gradually, whipping while adding.


Marinated Tomatoes
From Lissa Bangerter

Ingredients:
4 t. mustard ¼ c. vinegar
2 cloves garlic ½ c. oil
2 t. sugar ¼ c. chopped parsley
2 t. salt Pepper
tomatoes
Directions:
Combine ingredients. Pour over several sliced tomatoes. Refrigerate several hours before serving.


Spinach Noodles

Ingredients:
8 oz. noodles 1 pkg. frozen spinach
1 c. sour cream ½ cube butter
pepper
Directions:
1. Cook and drain noodles. Add thawed spinach, sour cream, butter, and pepper.
2. Stir until all is melted and mixed