Memories from Summer of 2018

Thursday, February 18, 2010

SIDE DISHES.. AND MORE..from Georgia's Kitchen


6 - 8 medium to large potatoes
1 cup milk
1 stick margarine
Garlic Salt
Black Pepper
1 large Onion
8 oz. Shredded Cheddar Cheese
1/2 cup flour

Preheat oven to 350 degrees.  Using a baking dish (cake pan   13x9), grease with butter on all sides and bottom.   Wash potatoes thoroughly so they are nice and clean.   Slice the potatoes thin using a food processor (you may leave the skins on.. saves lots of time.. ) and place in a large bowl and set aside.   Also slice the onion thin in the processor too.
Start by layering half of the potatoes to cover the bottom of the pan  along with about half of the onions.   Use half a stick or margarine and cut into little pieces and dot the top of the potatoes.   Sprinkle garlic salt and black pepper on the potatoes  and about 1/4 cup of the flour (this will help the sauce to thicken.)   Now cover with 1/2 of the shredded cheddar cheese..
Repeat the process:  potatoes, onions,  flour and margarine..  Now pour the cup of milk all over so it soaks down to the bottom and then complete by adding garlic salt, pepper and end with shredded cheddar.

Bake in the oven for about 45 minutes uncovered.   Then cover lightly (so the cheese doesn't stick) with the foil and bake for an additional 30 to 45 minutes.   Stick a fork all the way to the bottom to make sure the potatoes are soft and tender.   The top should be lightly browned and bubbly around the edges.


(4 servings....adjust to as many as you need)
4 LARGE Idaho or Russet potatoes
1 large onion
Garlic Salt
Margarine Spray (I Can't Believe It's Not Butter)
Aluminum Foil

Tear enough aluminum foil to hold your potatoes and onions.  Thinly slice each potato (with skin on and cleaned, of course), onto the foil.. slice enough onion to lightly cover the potato...
Add garlic salt and pepper to taste.. and spray margarine generously..
  Close and seal each pouch so there a little room for the steam and flavors to mix.
 Place the potatoes preferably on the top rack while the chicken or other meats are cooking.  You may want to place them directly onto the main rack after the meat is done and keep an eye on it so it doesn't burn.
   Total cooking time shouldn't be over 45 minutes.


5# potatoes (pared and cut into cubes)
1/4 pound (1 stick) margarine
Milk (as needed)

Put potatoes in large pot and cover the potatoes with water.  Bring to a boil and then turn down to medium until they are tender to the touch with a fork (almost falls apart).  Turn off heat. Let sit for a few minutes, then drain the potatoes into a colander inside a large bowl (to save the potato water for gravy).
Put the potatoes back into the pot and add salt and pepper to taste during the whipping of the potatoes.. Using an electric mixer, begin breaking up the larger pieces and add margarine and continue to mix and whip until nice and smooth.  You will then determine how much or how litte milk needs to be added at this time.  Taste and see if the salt and pepper is adequate as well.
 Just to be make sure you have a delicious tasting mashed potatoes, put a nice sized spoonful of margarine on top.  Place the lid on and keep the potatoes on warm til served.  Make sure this is not too hot and that the potatoes do NOT stick.
Before serving them, use a large forked serving spoon and fluff up.


In a medium sized mixing bowl, put 1/2 cup of regular flour, 1 teaspoon of salt, and a cup of milk.  Using a whisk, begin mixing it together.. it should be rather gooey.. if it's not, add some more milk.
 In a large frying pan, place whatever drippings you have from the turkey or roast beef or chicken and bring to a boil.  Slowly add the gooey flour mixture to the broth and with the whisk, start stirring and stirring.
  If there's more flour mixture than broth, then this is the time to use the potato water (good idea, eh?)..
 Continue adding and stirring until the gravy is nice and thick and creamy, at which time you may turn it down to warm.  Add whatever pepper you would like and mix and cover and let sit.



 2 LARGE Idaho or Russet Potatoes
 I Can't Believe It's Not Butter Spray
 Seasoned pepper
 Herb and Garlic seasoning
 Parmesan Cheese
 Garlic Salt

 Scrub the potatoes really good and dry. Using a very sharp knife, score the potatoes on top....(or cut into it like 'tic-tac-toe'). Just enough that it cuts into the potato, but NOT cutting it in half.
 Spray well with the butter spray (0 fat)..and sprinkle well with the seasoned pepper, garlic and herb seasoning, parmesan cheese and lightly garlic salt it.   Respray the butter on top of this to keep the seasonings all in tact.  Bake in a 375 degree oven for an hour.
 You may need to add some water in the bottom of the cookie sheet to keep it from smoking up your kitchen, plus the water makes steam which causes the potato to cook faster.  You don't want to cover them because you want them to have a nice crispy, seasoned top. 
Test with a fork for tenderness...and when it's done, remove and place in the microwave while you're getting the chicken ready to serve.
 The potato is sooo tasty, you don't even need any butter or sour cream on top.. but if you're daring for some good eating.. Go ahead.. take risks..and put some butter and sour cream or French onion dip on top..

What a wonderful addition to any meal.. or for that fact... a meal in itself.  My family always loved this and when times were lean..
potato pancakes fit the bill!!


10 medium potatoes
3 eggs, beaten
1/2 to 1 cup all purpose flour
1/2 cup chopped green onions (tops)
1/2 teaspoon black pepper
1 teaspoon salt
Vegetable oil for frying

Peel and grate potatoes.. (Mom and I used to grate by hand..) and mix with remaining ingredients.
Drop by tablespoons in the frying pan (in which the oil has been added) on medium high heat. Fry until nice and crispy and brown all over. 
Place on paper towels to drain the oil....and serve immediately to reserve the crunchiness.  Tastes GREAT with sour cream or onion dip.......or just PLAIN!! Your family will love them.


Makes 8 to 10 servings..

5 slices bacon, cooked and crumbled, reserve 1 Tbsp. drippings
1/2 cup chopped onion
8 to 10 large potatoes, cook as for potato salad with skins on
2 cups (8 oz.) shredded cheddar cheese
1 (8 oz.) container French onion sour cream dip
1/2 c. milk
1 and 1/2 tsp. garlic salt
1 tsp. black pepper

Preheat oven to 350 degrees.  In a small skillet, cook onion in drippings until transparent. In the meanwhile, peel the cooled, cooked potatoes
and cube them.  Put into a large bowl all the ingredients, except 1/2 the bacon and 1/2 cup cheese.
Spread into buttered 13 x 9 inch baking dish and top with reserved cheese and bacon.
 Bake 30 to 35 minutes or until bubbly. Refrigerate leftovers.
*TIP: Can be made not bake.. cover and refrigerate until baking time!!


4 -5 large baking potatoes
3 1/2 ounces sharp cheddar cheese, shredded
1 T. milk
4 ounces French onion dip
2 T. Ranch dressing
Salt and pepper
4 T. margarine
8 slices of bacon, fried crisp, drained, and crumbled

Bake the potatoes til tender.  Cool. Cut in half the long way and scrape out the potato pulp.  Retain skins.
Mash potatoes and with a mixer add the cheese, milk, dip, ranch dressing, margarine, salt and pepper to taste and 1/3 crumbled bacon.
Pile lightly back into potato skins.  Place remaining crumbled bacon on top of potatoes. Zap in microwave to reheat before serving.


10 to 12 medium potatoes
1 stick margarine
1 - 8 oz. container French Onion Dip
8 oz. shredded cheddar cheese
Garlic Salt
Ground black pepper

Keep skins on the potatoes and wash thoroughly...Place in pot and cover with water...bring to a boil and let cook at a slow rolling boil until tender..
Drain the potatoes and with a knife and fork...cut up potatoes into large chunks.  When the potatoes are all cut, place the margarine on top along
with the chip dip.  Turn heat to very very low and put lid on.. Let sit for about 5 minutes until they are all melted.  Add a few shakes of garlic salt and about that same amount of pepper.
Slowly and easily, lift and toss the potatoes so the margarine and dip are evenly distributed .  (You don't want to mix too hard....the potatoes will be more mashed.) When the potato
 mixture is all complete, sprinkle the shredded cheddar on top.  Let sit a few minutes with the lid on again.  And repeat the mixing process, very gently.  Put lid back on, turn off heat and let sit til you serve.  I guarantee this will be a family favorite ....(and it's very easy)...P. S.  You can also sprinkle bacon bits on for a little different twist.
Again........I say......ENJOY!!



3-16 ounce cans cut green beans
1 can Campbell's Cream Of Mushroom Soup
4 ounces shredded cheddar cheese
Durkee Fried Onions (can)

In a 3 quart casserole dish, combine the drained green beans along with soup and shredded cheddar cheese.
Mix well and place into a 350 degree oven for about 45 minutes.  Remove from oven and sprinkle the fried onions on top til covered. 
Return to the oven for an additional 25 minutes uncovered (so the onions will crisp up).



20 ounce frozen bag of broccoli pieces, thawed and drained
1/3 cup chopped onion
1 1/2 cup shredded cheddar cheese
1 pound creamy-style cottage cheese (can use fat free)
4 eggs, beaten
1 c. mushrooms (optional)
1/2 tsp. salt
1/2 tsp. black pepper

In buttered 2 1/2 quart casserole, stir all the ingredients.
 Bake uncovered at 325 degrees for 35 minutes (until lightly set).
 Let cool 10 minutes before serving.


This is a neat way my mother used to 'fancy up' the green beans.. So I thought I'd share it.

2 cans green beans
1/4 pound of saltines, (crushed)
1/2 stick margarine
Ground pepper
Garlic salt

Place the green beans in a sauce pan along with some pepper and garlic salt to heat through with the lid on.  In the meantime, melt the margarine
in a frying pan and add the crushed cracker crumbs to it.. On medium high heat.....Stir the crumbs lightly and toss and continue to mix so they do
not burn... You want them to lightly brown and crunch up .. When this is done...Turn off the heat and remove pan from the burner.
Now that the beans are cooked through and heated well, drain the fluid from them.. Place the green beans in the serving bowl..
and sprinkle the buttered crumbs on top of the and lightly toss.
DO NOT COVER and DO NOT put crumbs on until right before you are ready to eat.  They will get soggy.. and that's not what you want to do.
his will become a family favorite.. especially for those who don't like green beans.. Makes them very palatable!!!



4 - 16 oz. can pork and beans
1 medium onion, chopped
1 small green pepper, chopped
1/2 pound bacon, cooked medium well, cut into pieces (save some bacon grease)
1/4 pound ground chuck, cooked and drained
Yellow mustard
Brown sugar

In a medium frying pan, saute the chopped onion and green pepper in the bacon grease until limp.
In a large bowl, mix the pork and beans, onions, green pepper, chopped up bacon, cooked ground chuck, 1/4 cup ketchup,
2 Tablespoons brown mustard, and about 1/2 cup brown sugar.
Mix well til completely blended.  Bake in a 350 degree oven for about one hour uncovered.  Turn oven down to 300 degrees,
cover and bake for another hour at least.  Shut off oven and allow to sit an additional hour covered to get the full flavor of all the ingredients.



1 dozen eggs (hard boiled, cooled, and peeled)
Regular or light mayonnaise
Yellow mustard
Ranch dressing
Garlic Salt

Slice the eggs in half lengthwise.  Put the cooked yellows into a bowl and place the white halves on a plate. 
After all the eggs have been cut and separated, mash and mix up the yellows until they are as fine and smooth as possible.
 To this add about 4 heaping tablespoons mayonnaise, a hefty squirt of yellow mustard, and two tablespoons of ranch dressing. 
With a mixer, blend these all together until smooth and creamy.  Add just enough garlic salt and pepper to taste.

With a teaspoon drop enough mixture into the center of the whites to make it look full and rounded (not flat). 
For an added touch, (if you like, you may add a shake of paprika or some finely sliced green olives). 
 If not, just leave them plain, cover with plastic and refrigerate until needed.


5# potatoes, boiled, skinned, and cubed
3 eggs, boiled and cut up                                                            
3/4 of 32 oz. jar Mayonnaise
Italian dressing
Yellow mustard
Green onions (bunch), chopped
Carrots (baby), about 5 cut up
1/2 stalk celery (including leaves), chopped
Garlic salt
Ground black pepper

Cook the potatoes and after they are cool (or easy enough to handle by
hand), peel the skins and cube and place into a large bowl.  Add the cut
up hard boiled eggs at this time.  Sprinkle approximately 4 oz. of Italian
dressing and a large squirt of yellow mustard on the potatoes.  Shake
and mix and let sit for at least a half hour (enough time to cut up veggies).

In the meanwhile, chop all the vegetables (not too fine) and mix very
carefully with a heavy duty spoon (preferably wooden).  Start with about
two cups of mayonnaise, 1 tablespoon garlic salt, and 1 heaping teaspoon of
black pepper.  Again mix very carefully, but thoroughly.  You want to be
sure to mix all the flavors, but not to mash up or break up the potatoes.

At this time, taste the mixture and see if the flavors have mixed and
if there is enough salt and mayonnaise.  If not, add more a little at a
time until the flavor and consistency match.

Cover and set in the refrigerator to chill at least two hours.  The longer
it sits, the better it tastes.  Again this will make everyone come back
for seconds.  I guarantee it!!!



1 pound cooked, cooled pasta---any kind
1 can water-packed tuna or chicken, drained
2 eggs, hard boiled and cut-up
1 large onion, 1 green pepper, 2 stalks celery, 1 carrot, 4 radishes, 1 cucumber, 1 large tomato, 1/4 head of lettuce (finely shredded).
(all vegetables chopped)
4 - 6 oz. bottled Italian dressing
1 tsp. yellow mustard
1 tsp. garlic salt
1 tsp. black pepper

Pour Italian dressing over cooked pasta, toss and set aside.  After 15 minutes, add black pepper, garlic salt and yellow mustard
and toss again to mix flavors.  Put in refrigerator, covered, and allow 30 minutes to marinate.

At that time, add the chopped eggs, vegetables, and tuna or chicken. Start with at least 1 cup of mayonnaise and toss well.
Mixture should be a creamy consistency.  Add more mayo and salt to taste, a little at a time.

Cover and refrigerate for at least one hour before serving.  A yummy addition to any summer picnic.

FANCY CHICKEN SALAD  (Joy's Mom's Recipe)


Whole chicken, cooked and boned (or I prefer 8 boneless skinless chicken breasts, cubed)
1/2 container cool whip
1 cup seedless grapes, cut in half
3 stalks celery, chopped
20 oz. drained pineapple tidbits
1/2 cup mayonnaise

Cut up chicken and place in bowl..add cool whip and mayonnaise and blend until evenly distributed.  At this time,
add celery, grapes, and pineapple and fold  until mixed well.   Chill in refrigerator for at least an hour.  Serve with
crackers or serve on plate on top of a beautifully placed lettuce leaf.



2 loaves of white bread
Top third of entire bunch, celery (including leaves) chopped
1 large onion, chopped
1 carrot, chopped
1 stick margarine
1 teaspoon black pepper
1/2 tsp. poultry seasoning
1 1/2 tsp. garlic salt
1 can cream of mushroom soup, mixed with 1/2 can of water
3 eggs

Tear bread into small pieces into a large bowl.  Saute' the celery, onion and carrot in a frying pan with
 margarine until tender. Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and
lightly toss to mix.  Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.

Mix until blended.  Empty mixture into a 1 1/2 or 2 - quart well-greased casserole dish. Bake in 350 degree
oven for at least 30 minutes.  Cover lightly with foil and bake for an additional hour at 300 degrees....
Outside will be crunchy, and while the inside is fluffy and moist.


Pam Mello said...

Love the site. That blue and white Victorian style wall paper is beautiful! Great music and thanks for the recipes!
Love, Pam

mamag7 said...

Thanks, Pam.
Sorry I didn't check my messages on the blog.. appreciate your encouragement..