The Lake Channel: Side Dish Recipes

2-15 oz. cans white beans (cannellini), drained, rinsed
2 cups cut fresh green beans (1 in. pieces)
2 cups cut plum tomatoes (same size as beans)
1 Cup fresh mozzarella cheese, sliced

1/4 Cup sliced red onion
1/2 cup olive oil
1 Tbsp. Balsamic vinegar
1/2 tsp. Lemon pepper
1/2 tsp. minced garlic
2 Tbsp. grated parmesan/romano cheese

2 Tbsp. chopped fresh fresh basil

Gently combine beans, tomatoes, onion and mozzarella. Mix dressing using all remaining ingredients except the basil in a separate bowl; pour over bean mixture and cover. Refrigerate at least 1 hour. Add basil just before serving.

Don and Sherry's Holiday Potatoes

(By Don and Sherry Webster, Lake Anna, Virginia)

1-2 potatoes per person, cut into 1”-2” chunks

1 green pepper, chopped

1 red pepper, chopped

1 sweet onion, chopped

1/2 stick butter per 4 potatoes, sliced and mixed in with the other ingredients

Lemon Pepper to taste

Put all of the above in a foil cooking bag, seal it and cook over a hot grill or in the oven at 425° for about one hour. Tastes great and looks quite festive. Mushrooms can be added to this if you like. Submitted by Don and Sherry Webster from Lake Anna, Virginia.

Candied Yams

This recipe can be made with either canned or fresh yams. It will take longer to make the fresh, and the taste is about the same. If you are using fresh, peel about 6 medium potatoes and boil until slightly tender. If using canned, 2 large cans are needed. Put some of the liquid from the can into the pan with the potatoes.

2 large cans yams

1/3 Cup brown sugar

1 tsp. cinnamon

1/2 stick butter or margarine

1/3 Cup syrup from yams, or pancake syrup if you used fresh

½ C Chopped walnuts (optional)

12-16 large sized marshmallows

Slice potatoes about 1/3” thick across (not lengthwise) . Layer in greased baking dish. Top each layer with a sprinkle of brown sugar and cinnamon. Dot with small pats of butter. Drizzle with syrup. Add nuts if desired. Bake at 375° F for about 20 minutes. Add marshmallows over top and broil about 5 minutes, until marshmallows puff out and slightly brown. Submitted by Beverly Laster, Orchard Lake, Oregon

Apple Walnut Yams

2 large cans yams

½ C Brown sugar

1 tsp. Cinnamon

½ tsp. nutmeg

1 tsp. vanilla

4 Tbsp. Butter

1 large tart apple (McIntosh or similar) cored and sliced

½ C chopped walnuts or pecans (optional)

Mash yams with ½ stick butter, brown sugar and spices.

A potato masher works best.  Put into large greased baking dish.

Add apple slices and sprinkle with nuts if desired. Microwave for

5-10 minutes, then bake at 425°F for 20 minutes.

Submitted by Michelle Minaker, Lake Michigan, MI.

Cranberry Rice Pilaf

2 chicken bouillon cubes

2 C boiling water

2 Tbsp. butter

½ C chopped sweet onion

3 Tbsp. chopped fresh parsley

1 C long grain rice (not converted or in a boiling bag)

½ C chopped fresh cranberries

Put bouillon cubes in boiling water to dissolve. Put butter and onions in large saucepan and sauté until onions get clear. Add bouillon and parsley. Stir in rice and bring to a boil. Turn down heat and add cranberries. Simmer covered for 20-25 minutes, stirring occasionally until liquid is absorbed. You can make this in a rice cooker instead by putting sauted onions into cooker, then adding the other ingredients and turning on the rice cooker.

Blue Lake Green Beans

(1) 16 oz. package of frozen whole green beans (not French Style)

1 small red onion, sliced and halved

1/8 Cup balsamic vinegar

¼ Cup light olive oil

¼ tsp. lemon pepper

¼ tsp. minced garlic

4 oz. crumbled feta cheese (plain or Mediterranean style)

Combine ingredients except feta cheese in a large skillet over medium heat, stir frequently, about 10 minutes. Put in serving bowl and top with feta cheese and serve immediately.

Cheesy Corn Bake

2 eggs

16 oz. creamed corn

16 oz. whole kernel corn (drained)

½ Cup melted margarine or butter

1 Cup sour cream

1 8-1/2 oz. package of corn muffin mix

1 Cup shredded cheddar cheese

Preheat oven to 350°. Grease a 9x13x2 baking pan. Beat eggs in a medium bowl. Stir in corn, melted butter and sour cream. Add muffin mix, combining gently. Pour mixture into greased pan. Cover with shredded cheese. Bake about 35 minutes (until toothpick comes out clean).

Potatoes in Cream of Mushroom

1 large potato per person (maybe one extra, the rest of the recipe is based on four potatoes so adjust accordingly)

1/2 Green pepper chopped into small pieces

1 large onion cut into very thin slices and separate the rings

1 can cream of mushroom Soup

8 oz. Milk

Salt and pepper

Preheat oven to 350°. Layer the potatoes and onions in an 8” greased casserole and top each layer with some of the green pepper. You should have at least 3 or 4 layers. Combine the soup and the milk in a bowl, salt and pepper to taste. Pour the soup mixture over the potatoes. Cover and put in the oven for ½ hour. Then uncover and cook another ½ hour to brown a bit. Sometimes I add sliced fresh mushrooms as well.

Simple Cucumber Salad

1 large cucumber. Remove peel, halve lengthwise, scoop out seeds and cut into thin moon shaped slices

2 medium garden fresh tomatoes, remove stem, quarter and slice thin

1/2 small to medium sweet onion, sliced thin and cut into bite sized pieces

1 Cup apple cider vinegar

1 tsp. lemon pepper

Gently mix all ingredients in serving bowl and chill for at least one hour before serving.

Cool and Minty Salad

1 large cucumber. Remove peel and scoop out seeds and chop

1 clove garlic, pressed or minced

1/3 Cup fresh mint, chopped

1/3 Cup ripe olives, chopped

1 sweet (vidalia) onion, chopped

1 Cup chopped fresh parsley

1/2 Cup radishes, chopped
1 medium red bell pepper, chopped
2 large ripe tomatoes, chopped
2 tablespoons virgin olive oil
1/4 Cup fresh squeezed lemon juice
1/2 teaspoon lemon pepper

Combine ingredients in a large serving bowl. Cover and chill at least 1 hour or overnight. Serves 8. If you do not like mint, try substituting cilantro.

Caribbean Rice Salad

2 Cups cooked and cooled white rice

1/4 Cup diced red onion

1/4 Cup diced green pepper

8 oz. can corn nibblets, drained

15 oz. can black beans, drained and rinsed

2 oz. jar of diced pimiento, drained

2 Tbsp. fresh chopped cilantro

1 tsp. minced garlic

3 Tbsp. apple cider vinegar

3 Tbsp. light olive oil

Combine all ingredients in the order listed, adding the oil and vinegar last. Toss gently and refrigerate for an hour or so before serving.

Deb's Broccoli Salad

Even the guys love to eat their veggies when it is this delicious!

(1) Large Broccoli bunch, washed, sectioned and cut into bite-sized pieces

1 lb. bacon, cooked crisp, drained and crumbled

1 red onion, sliced and quartered

1 lb. fresh mushrooms, sliced or chopped

1 Cup Marzetti's Slaw Dressing

1 tsp. sugar

Mix sugar with slaw dressing. Combine the rest of the ingredients in a large serving bowl and gently toss. Pour dressing over all and toss again. Refrigerate until ready to serve. Submitted by Deborah Wiltrout, Lake Anna, VA.

Chuck's Texas Ranch Spicy Baked Beans

(By Chuck Shinn, Lake Texoma, Texas)

2-4 cans of baked beans

1 jar picante sauce (whatever spice level you prefer)

1 onion chopped

Combine ingredients in the crock-pot. Turn it on low and leave for the day. When you come back the beans will be ready to eat with a nice steak or a burger. If you prefer you can replace picante sauce with Rotel tomatoes. For more informal eating, add cut pieces of hot dogs to the beans, and this can be the entire meal rather than a side dish. Submitted by Chuck and Cindy Shinn from Lake Texoma, Texas.

Cindy's Squash Casserole

1 zucchini sliced

1 yellow squash sliced

1 medium onion sliced

1 tomato sliced

1 8-oz. bag shredded cheddar cheese

Salt and Pepper

Preheat oven to 350°. Layer the ingredients in a medium greased glass casserole (this was 10x8x3). Bake for 1/2 hour, or until vegetables are tender. Submitted by Chuck and Cindy Shinn from Lake Texoma, Texas.

Diana's Tangy Applesauce

1 package orange Jello (I use the sugar free)

1 cup cinnamon flavored applesauce

1 cup boiling water

Mix the Jello with the water until smooth. Add the applesauce. Refrigerate until jelled. Serve chilled. It cuts nicely into squares for serving. Submitted by Diana Greenberg, Lake Anna, VA

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