9. Side Dishes/Sauces


SAUSAGE, APPLE AND CRANBERRY STUFFING - Chastity Bennicoff
(Mama Jane has been making this for years and Jason and I crave it every year for Thanksgiving!)

4 c. bagged dried stuffing bread (whole bag)
1lb. turkey sausage (Jimmy Dean sage sausage is the best!)
1 c. Chopped onion
¾ c. chopped celery
2 ½ tsp dried sage
1 ½ tsp. dried rosemary
½ tsp dried thyme
1 golden delicious apple cored and chopped
¾ c dried cranberries (I use raisins)
1/3 minced fresh parsley
1 c turkey liver, finely chopped (I only do this part if my mom or brother boil and chop for me)
¾ c turkey stock (If you do not put in turkey you will need to use more)
4 tbs. unsalted butter, melted

In a large skillet cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring for 2 minutes to blend flavors
Pour sausage mixture over bread in bowl Mix in chopped apples, dried cranberries, parsley and liver. Drizzle with turkey stock and melted butter and mix lightly Spoon into turkey to loosely fill.
(I make the night before, reserving the liquids before baking. Lightly spray pan with Pam. Bring to room temp add stock and butter (remember add a bit more if not cooking in bird) cover and bake 35-45 minutes.)


ARMENIAN RICE PILAF - Donna Voye

Brown ½ cup fine egg noodles in ½ stick of butter. Add 1 cup long grain rice (rinsed and drained) and ½ pkg. Lipton onion soup mix to egg noodles and mix. Add 2-1/2 cups chicken broth and bring to a roaring boil for about 5 minutes, stirring constantly. Let simmer on low for about 15-20 minutes or until broth has evaporated and rice is soft. Serves 4-5 people


BBQ BAKED BEANS - Donna Voye

One can each of the following:
Baked beans
Kidney beans
Hot chili beans
Green beans (drained)
Waxed yellow beans (drained)
Lima beans (drained)
Cream of Tomato soup
1 small can tomato paste
1 cup brown sugar
1-2 lbs. Italian sausage (hot or mild)
½ cup BBQ sauce
Bacon
1 lb. Kielbasa sausage (Continued Next Page
Make Italian sausage into small balls, brown and drain. Mix beans, tomato soup, tomato paste, brown sugar together. Put in roaster pan or large casserole dish. Spread the BBQ sauce on top. Then place raw strips of bacon on top to cover all the beans. Bake 1-1/2 hours at 325 degrees, uncovered.


DEE ISAACSON’S RED CABBAGE - Donna Voye

Shred red cabbage coarsely (2 heads). Put in large kettle or frying pan.

Add:
¾ cup water
½ cup vinegar
½ cup white sugar

Cook together and bring to a boil. Simmer for a couple of hours. Add ¾ stick of butter, salt & pepper to taste. **Watch – may have to add more water**
Optional: Add 2 Tbls. of currant jam at the time you add the butter.


LINDA’S POTATO CASSEROLE - Donna Voye (Love this recipe)

2 lbs. frozen hash browns
½ cup melted butter
1 tsp. salt
¼ tsp. black pepper
10 oz. can Cream of Chicken Soup
1 pint sour cream
½ cup chopped onion
2 cups shredded cheddar cheese
Topping:
2 cups crushed cornflakes cereal
¼ cup melted butter

Defrost frozen hash browns. Combine butter, salt, pepper, soup and sour cream. Mix hash browns with onion and cheese. Combine with sauce and mix well. Pour into buttered 9”x13” pan. Topping: Combine cornflakes and butter – sprinkle on top of hash browns.
Bake for 350 degrees for 45 minutes.


PROVENCAL VEGETABLE GRATIN - Donna Voye

5 Tbls. extra-virgin olive oil – plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2-1/2 tsp. kosher salt
¼ cup fresh basil leaves, torn
2 tsp. chopped fresh thyme leaves
5-6 medium plum tomatoes, sliced into ¼ inch rounds
2 medium zucchini, sliced into ¼ inch rounds
2 medium yellow summer squash, sliced into ¼ inch rounds
½ cut finely grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 7x11 inch baking dish with olive oil. Heat 2 Tbls. olive oil in a large skillet over medium low heat. Add onions, garlic and 1 tsp. of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish. Toss the sliced vegetable with the remaining olive oil and salt and papper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture. Cover the dish with aluminum foil and bake until the vegetables are softened, about 30-35 minutes. Uncover and sprinkle with the parmesan. Continue baking until cheese begins to brown – about 20 minutes or so. Serve hot or at room temperature.


POTATO DUMPLINGS – Grandma Loretta Rothe

Boil potatoes with jackets. Peel while warm. Then rice them.
This is for 6-7 med. Potatoes).

Add 2 slices of dried bread – cubed.
2 Eggs, beaten
S&P to taste
Add enough Flour to hold it all together.
Drop in boiling salt water.
Provided by - Karen Rothe Osband, Loretta’s daughter.


VINEGAR BEANS – Grandma Loretta Rothe

Fry Bacon (several slices), until crisp. Add 1 tsp. of Sugar if you use a smaller can. 2 tsp. of Sugar for a larger can.

Add Vinegar to taste, then add Beans until mixture heats up. Serve.
Provided by – Karen Rothe Osband


MUSTARD SLICED PICKLES – Great Grandma Catherine Pfister

15 large Pickles, scored with a fork, lengthwise, and thickly sliced.
2 Med. Onions, thickly sliced.

Add 2 T of canning Salt to the sliced pickles and onions. Leave stand for 1 hr.
2 cups Vinegar
2 cups Sugar
½ tsp. Coarse Black Pepper
1 tsp. Mustard Seed
1 tsp. Tumeric
1 tsp. Celery Seed

Boil the brine for 5 min. Add Pickles and Onions. Boil for 5-10 min. until yellow in color. (Do not boil too long). Pack the Pickles in jars and reheat brine to boiling point. Pour over Pickles and seal. Makes 2 qt. jars.
Provided by - Karen Rothe Osband


PICKLED RED BEETS – Grandma Loretta Rothe

Boil fresh Beets in salt water until soft – 1 to 1 ½ hrs. Pour off water and skin, slice or leave whole. Pack in jar with sliced onion or small whole onions. Shake Salt & Pepper into jar.

Brine – 1 cup Sugar and 1 cup Vinegar. Boil for 5 min. Pour over Beets and seal.
Provided by – Karen Rothe Osband


CROCK PICKLES – Grandma Loretta Rothe

50 pickles
5 Garlic buds
¾ cup canning Salt
¼ cup Vinegar
5 qts. Water
Bunch of Fresh Dill

Place Pickles and Dill (alternating) in a crock. Bring brine to a boil,, then cool. Add to crock. Ready to eat in about 4 days.
Provided by – Karen Rothe Osband


BURRITO SAUCE – Karen Rothe Osband

½ cup chopped Onion and 1 Garlic clove – Fry til clear.
1 Large can Tomato Puree
1 Small can Green Hot Chilies, chopped
2 tsp. Vinegar
1 tsp. Salt
1 tsp. Sugar
2 tsp. Pepper’
1 tsp. Cumin
1 tsp. Oregano


BAKED BEANS –Dan Osband

1 cup granulated Brown Sugar or ½ cup regular Brown Sugar
1 ¼ cups Dark Molasses
2 tsp. Salt
2 tsp. Oregano
2 tsp. Dry Mustard
1 tsp. Garlic Powder
1 tsp. Black pepper
¼ tsp. Crushed Red Pepper
1 ½ lb. Navy Beans
1 lb. Smoked Butt
1 Onion

Sort and soak the beans for 1-2 days, changing the water at least once a day. After that, cover the beans with water (just barely) before cooking. Bake in crock pot until beans are tender (normally 24 hrs.)
Provided by Karen Rothe Osband

GERMAN POTATO SALAD (Kathy’s Version) – Grandma Loretta Rothe

5 lb. Red Potatoes – Boil until tender but not too soft (approx. 15 min. of boiling and then leave in water another 10 min., then drain and cool). Tip: To keep Potatoes tasty and just firm enough so they don’t fall apart, add 2 T of Vinegar and 3 T Salt to water before boiling.

1 lb. Bacon
1 Large White Onion
1 cup White Vinegar (1/2 of White and ½ of Red Wine Vinegar is fine too)
16 oz. Water
4 T Flour
¼ cup Sugar
S&P
Chives (if desired) fresh or dried is OK

Add chopped Hard-Boiled Egg – to top, if desired – a sprinkle of Paprika on eggs looks great too.

Dice the Potatoes, leaving skins on, which actually turns out looking like you added more Bacon then you did. (Get it??...Red Potato skins look like Bacon). Don’t cube Potatoes too small. I think they are a lot better bite size.

While dicing Potatoes you can start browning your Bacon (cut up in small pieces). Brown until almost crispy, then add Onion, which has been diced to continue to brown both until very, very brown.

Next step, add Flour to Bacon and Onion, also browning for about 3 min., to get the flour taste out and flavor in. This is the most important step and will set your Potato Salad apart from all the Food Network stars. Note: Do not add Water and Vinegar until Bacon, Onions and Flour is very brown, almost looking burnt.

Now add Vinegar and Water, slowly…..Bacon and Onion may splash.

This is a Grandma Rothe tip and something I also do. After you cut up your Red Potatoes, put them in a big bowl. Now it’s time to sprinkler quite liberally with S&P. You must pat the Pepper Shaker on the bottom really hard for about 20 times and think of Grand Loretta. I can picture her doing that when I was home….many, many times and it is a ritual with me and hope you will continue the same. Now add the Sugar, then put all into the Bacon & Onion pot.

Warm until hot and bubbly, then ENJOY! Before serving add some hard-boiled Egg and a dash of Paprika if you like.
Provided by – Kathy Riegg


GERMAN POTATO SALAD (Glen’s Version) – Grandma Loretta Rothe

5 lb. Red Potatoes – Boil until tender but not too soft (approx. 15 min. of boiling and then leave in water another 10 min. Potatoes will be easier to handle if allowed to cool in refrigerator overnight.

1 lb. Bacon
1 Large White Onion
½ Cup White Vinegar
8 oz. Water
4 T Flour
¼ cup Sugar

Dice the Potatoes into ½ to ¾ inch cubes.

Brown the Bacon (cut up in small pieces) until all of the fat has been released, but try to keep from getting crispy. Add diced Onion to browned bacon, and slowly simmer until onion is translucent.

Now add Vinegar slowly to Bacon and Onion, then add the Sugar, stirring until it is totally dissolved

Next add Flour to Water, and whisk until totally incorporated. Then it’s time to whisk flower and water mixture into Bacon and Onion.

Finally put all of the potatoes into the pot, and carefully mix with the Bacon, Onion and thickened liquid. Keep on low heat until potatoes are thoroughly heated.
Provided by – Glen Rothe


SWEET AND SPICY MUSTARD – Sue Lewis

8 oz. Mustard
14 oz. can Sweetened Condensed Milk
2 T Horseradish
2 T Worcestershire Sauce

Mix all together and store in jar in frig for up to 3 mos.
Do Not, …..Do Not…..dip any Party mix cracker, Bugles, Pretzels, etc. in Mustard. It will be a sin!