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#715149 - 04/28/09 10:53 AM JPF Cookbook/ Side Dish  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Anaheim, CA, USA
OK, folks. Here is the Side Dish category. This would include rice, potatoes, vegetable, noodles etc. Please mention the history of the recipe if possible.


For the recipes themselves, please specify the measurements, cooking or baking time, procedure and if possible please have photos of the finished dish. If the procedure is a little complicated, some photos of the process may be helpful as well.

Also, it might be cool if we had some people testing the recipes and letting us know how they worked out.

Thanks!


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#715265 - 04/28/09 03:24 PM Re: JPF Cookbook/ Side Dish [Re: Jean Bullock]  
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Michelle Chapman Offline
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Michelle Chapman  Offline
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Martinsburg,WV
Picnic BBQ Baked Beans

This recipe is for enough baked beans to take to a family reunion,picnic,bbq etc.You could cut the recipe in half(or 1/4)if you were to use it as a sidedish for a typical family dinner.

1 extra lg size can of Bushs'Baked Beans(or 3 med.size cans)
1 lg yellow onion(finely chopped)or pureed if your kids dont like onions...they will never know
1/2 lb dark brown sugar
1 sm bottle Sweet Baby Rays Honey BBq Sauce(or any honey BBQ sauce that you prefer)
2lbs very lean ground beef
3tbsps of yellow mustard

Preheat oven to 425 degrees

In large glass baking dish or 9x11x3 pan,pour baked beans from can(s).Add onions,dark brown sugar,bbq sauce,and mustard.Stir.Break up ground beef pieces and distribute evenly over baked beans.stir again.Bake for 75 minutes.


These beans are very sweet,but before any family "event",i get tons of requests for me"to bring the beans".The dark brown sugar really makes the difference.


*****You know I'm a dreamer,but my heart's of gold*****Motley Crue


#715462 - 04/29/09 01:49 AM Re: JPF Cookbook/ Side Dish [Re: Michelle Chapman]  
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Jean Bullock Offline
Jean Bullock  Offline


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Thanks, Michelle. They sound yummy. When I was a kid I didn't like sweet barbecue beans, but I do now. smile


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#715558 - 04/29/09 11:24 AM Re: JPF Cookbook/ Side Dish [Re: Jean Bullock]  
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Vicki Shields Offline
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Vicki Shields  Offline
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Northwest Pennsylvania
I think this would go along with side dishes. It is a recipe we originally made for our Thanksgiving table and then realized that with all the turkey, stuffing, potatoes etc...this dish was overlooked. So, now it is a part of our annual "Chirstmas Eve brunch" I found it in a magazine but then added some things and deleted others to make it our own. Enjoy!

Sweet Potato Hash

3 Sweet Potatoes, peeled and cut into cubes
1/2 pound pork sausage (we use the bulk roll sausage)
3 tablespoons vegetable oil
2 bell peppers (any color or combination of colors is fine)
1 chopped onion
4 large mushrooms chopped
2 garlic cloves, sliced thinly
2 teaspoons ground cumin (we have made it with and without this)
add salt and pepper to taste

1. Boil sweet potatoes until almost tender, drain and set aside
2. use skillet to cook sausage over med-high heat until brown (about 10 minutes) be sure it is in small pieces, place on paper towel
3. Heat oil in frying pan over med-high heat, add peppers, onion, mushrooms and garlic and cook until soft, then add sausage, cumin and sweet potatoes (cook an additional 5-10 minutes longer on medium heat.
4. Add salt and pepper as desired.


Open to co-writers and collaborations with other lyricists and/or musicians.
#715603 - 04/29/09 02:03 PM Re: JPF Cookbook/ Side Dish [Re: Vicki Shields]  
Joined: Apr 2006
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ben willis Offline
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ben willis  Offline
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[Linked Image]

Cheesy Potatos
You can experiment with this southern recipe by adding bacon, celery or anything else that you think might be good. You can also substitute cooked macaroni for the potato's for a delicious macaroni and cheese dish.

4 medium potato's peeled and cubed
About 1/4 cup plain flour
2 Tbsp butter
2 1/2 to 3 cups milk
2 cups grated cheddar cheese
Salt
Boil cubed potato's until partially done and place in a dish for casserole recipes or metal pan.
Melt butter in a small pot at high heat stirring with a wire whisk. Add flour to melted butter stirring constantly to make a roux. Add milk to the roux, whisking constantly at high heat until if forms into a thick white sauce. Remove from heat.
Add grated cheese to the hot white sauce stirring with whisk until smooth. Add salt to taste.
Pour cheese sauce over partially cooked potato cubes, mixing the cheese sauce into the potato's. Place potato cheese casserole into 400 degree oven for about thirty minutes or until the top begins to brown. Remove from oven and let cool, it will be very hot. As I said above, you can also use cooked macaroni in place of potato's for a favorite southern side dish.

#716138 - 05/01/09 04:14 AM Re: JPF Cookbook/ Side Dish [Re: ben willis]  
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Jean Bullock Offline
Jean Bullock  Offline


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Anaheim, CA, USA
Vicki, that dish would never have been overlooked by my dad. Thanks for posting.


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#716140 - 05/01/09 04:15 AM Re: JPF Cookbook/ Side Dish [Re: Jean Bullock]  
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Jean Bullock Offline
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Thanks, Ben. Simple and basically delicious.


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#720598 - 05/14/09 06:50 PM Strictly Southern Style Potatoes & Onions [Re: Jean Bullock]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
[Linked Image]

My father used to cook these potatoes all the time when we were growing up. I always turned my nose up at them because I just wanted traditional fries or a baked potato. Didn't know how good having "both" at the same time was till I got older. To me, potatoes are the ultimate comfort food behind chocolate.

Strictly Southern Style Potatoes and Onions

4 medium to large potatoes (red or white)
1/2 medium onion sliced, then halved
salt and pepper to taste
Approximately 4 T olive oil

Take the potatoes and wash well, then drain on paper towel or clean dish towel. Cut them into thick wedges or semi "fry" style. Take a dutch oven and put just enough olive oil to cover the bottom. Turn heat up to high to get the oil hot. Place potatoes in dutch oven (cast iron or stainless steel) and allow to stay put until golden brown on one side. Stir with spatuala to loosen, then turn. Scatter onions in and cook over medium to low heat. You will need to stir occasionally and adjust heat during the process to avoid burning the onions. It should take about 15 to 20 minutes. When the onions are almost caramelized, transfer to preheated 350 degree F oven and bake an additional 15 to 20 minutes. The potatoes should be fork tender on the inside. Serves 2-4 people.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#720620 - 05/14/09 07:45 PM Re: Strictly Southern Style Potatoes & Onions [Re: Tricia Baker]  
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Garibaldi, OR USA
I gotta try this. Thanks, Tricia.

Joe

#720671 - 05/14/09 09:42 PM Re: JPF Cookbook/ Side Dish [Re: ben willis]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
Yum, Ben!


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#720718 - 05/14/09 11:03 PM Re: JPF Cookbook/ Side Dish [Re: Tricia Baker]  
Joined: Sep 2001
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Jean Bullock Offline
Jean Bullock  Offline


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Anaheim, CA, USA
A dish from Trish the dish. I can just taste that golden brown part on the taters. mmmmmmm …taters and onions.


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#720721 - 05/14/09 11:14 PM Re: JPF Cookbook/ Side Dish [Re: Jean Bullock]  
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ben willis Offline
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ben willis  Offline
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Ft. Myers, FL. USA
Hey Jean, I have a lot of published recipies. I just don't want to overload you with them.

We need to get on other boards and get other people to contribute. Otherwise it will be myself and Trish, and Joe putting out the recipes.

That's not a bad thing, but we need others to get involved.
Not enough to make a book yet. Ben

#720756 - 05/15/09 12:46 AM Re: JPF Cookbook/ Side Dish [Re: ben willis]  
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Jean Bullock Offline
Jean Bullock  Offline


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Ever since we got put in the new category, the posts don't show up in the What's Going On box, so out of sight - out of mind. I know Brian is mega busy but I am going to ask him anyway.

However, it's OK by me if you have a lot of recipes in the book.


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#722471 - 05/21/09 05:37 AM Re: JPF Cookbook/ Side Dish [Re: Jean Bullock]  
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Jean Bullock Offline
Jean Bullock  Offline


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Still looking for more recipes.


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#723498 - 05/24/09 09:05 PM Re: JPF Cookbook/ Side Dish [Re: Jean Bullock]  
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Mark Kaufman Offline
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Minneapolis
Tiger Fries!

My daughters loved these even as little kids. Peel some sweet potatoes and cut them into wedges. Toss them in some olive oil, kosher salt and pepper. Grill 'em. There you go--Tiger Fries.

[Linked Image]

#723547 - 05/25/09 12:14 AM Re: JPF Cookbook/ Side Dish [Re: Mark Kaufman]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
Yum, Mark. Will have to try those. Cool name, too. Bet they are good.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#723703 - 05/25/09 03:27 PM Re: JPF Cookbook/ Side Dish [Re: Tricia Baker]  
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Jean Bullock Offline
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I agree with Tricia. Cool name, presentation and they do sound yummy.


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#735121 - 07/04/09 01:06 PM Southern Style Deviled Eggs [Re: Jean Bullock]  
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Tricia Baker Offline
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Greenwood, LA USA
[Linked Image]

Deviled Eggs for a crowd

Boil 12 eggs to hard boiled stage. Run cool water over then and crack shells gently to "shock" them. Peel the eggs and set whole eggs aside to cool for 30 minutes.

Once cooled, slice in half. Remove yolks and place in small mixing bowl. Lay boiled halves (minus yolks) on serving dish.

Stuffing:
Mash yolks until they are powdery. Add 2 T chopped dill pickles or pickle relish, then add 1 T finely chopped or grated onion. Salt, pepper to taste. Then, add 1/3 to 1/2 cup of Miracle Whip salad dressing. The amount of Miracle Whip will depend on the size of eggs you use, so start adding this slowly. (The final consistency should resemble toothpaste.) Mix until creamy, then begin "stuffing" the eggs, placing yolk mixture into yolk "craters". Once you have stuffed the eggs, lightly sprinkle with paprika. Serve well chilled.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#735135 - 07/04/09 02:44 PM Re: Southern Style Deviled Eggs [Re: Tricia Baker]  
Joined: Sep 2001
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Jean Bullock Offline
Jean Bullock  Offline


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Anaheim, CA, USA
I love deviled eggs. I usually never put anything else in them, but the pickles and onions sound yummy.

How long do you usually boil your eggs?


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#735175 - 07/04/09 07:16 PM Re: Southern Style Deviled Eggs [Re: Jean Bullock]  
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Tricia Baker Offline
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Greenwood, LA USA
I usually boil them for about 8-10 minutes after the water comes to a rolling boil, Ms. Jean. I like mine hard boiled. The stuffing does better when they are like that.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#735179 - 07/04/09 07:42 PM Re: Southern Style Deviled Eggs [Re: Tricia Baker]  
Joined: Dec 2007
Posts: 2,461
Gary Gray X Offline
Gary Gray X  Offline


Joined: Dec 2007
Posts: 2,461
TEXAS
wonder when someone will come up with the opposite of devilied eggs and invent angelic eggs?

#735340 - 07/05/09 07:53 PM Re: Southern Style Deviled Eggs [Re: Gary Gray X]  
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glynda Offline
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Princeton Texas
Gary you are so funny.................glyn but ya got me thinking....

#770841 - 11/17/09 11:31 AM Cornbread Dressing (Feeds 12-14 people) [Re: glynda]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
Cornbread Dressing
(Feeds 12-14 people easily)

2 cups yellow cornmeal
2 cup all purpose flour
8 T baking powder
1 tsp salt
4 to 6 T sugar
2 cups milk or buttermilk
½ cup vegetable oil
2 eggs

Stir dry ingredients together then add wet ingredients. Pour into well greased 9” x 13” cake pan and cook in preheated 425 degree oven until golden brown on top. Allow to cool well.

While cornbread is cooking add butter or margarine to large skillet and saute celery & onions over low to low medium heat, stirring frequently until all are tender:

6 stalks celery, chopped
1 bunch green onions, chopped
1 medium onion, chopped
6 T butter or margarine

Once cornbread has cooled cut into squares and add to large mixing bowl along with 1 tsp salt, 1 tsp pepper and 1 tsp poultry seasoning and begin adding 6 cups chicken stock slowly. The secret is adding it a cup at a time and allowing the cornbread to soak up each cup. That last cup may seem like too much but it will need to be soupy in order not to be too dry, once cooked. (Can add ½ cubed deboned chicken or turkey.) Pour all into large roasting pan and cook at 325 until slightly browned on top. Recipe can easily be halved for fewer people.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#781402 - 12/25/09 06:19 AM Re: Cornbread Dressing (Feeds 12-14 people) [Re: Tricia Baker]  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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Joined: Sep 2001
Posts: 10,330
Anaheim, CA, USA
This sounds really good. If you put in enough cubed chicken or turkey, you might be able to forget about cooking a whole bird. I love stuffing.


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