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Judy Dyke

Food court

I hope you’ll enjoy these new and different side dishes to go along with a casseroles or any meal you plan. I always think it’s fun to try something new. Enjoy!

Polish Potatoes

1 pound Polish sausage, cut into 1-inch pieces

6 medium potatoes, peeled and quartered

3 cans golden mushroom soup

1 can water

Place sausage and potatoes in the slow cooker. Mix soup and water and pour over potatoes. Cook on low for about 4 hours or until potatoes are tender.

Refrigerator Sweet Pickles

(submitted by

Helen Rich)

7 cups sliced cucumbers

1 cup sliced onion

1 cup white vinegar

2 cups white sugar

2 tablespoons pickling salt

1 tablespoons celery seed

1/4 teaspoon alum

Stir up and let sit. Put in jar or covered container in refrigerator.

Refrigerator Dill Pickles - One Perfect Bite

1 1/2 cups distilled white vinegar

1/4 to 1/3 cup granulated sugar

4 teaspoons kosher salt

1 teaspoon mustard seeds

1 teaspoon coriander seeds

3/4 teaspoon dill seeds

2 cups hot water

2 pounds Kirby cucumber, sliced 1/4 inch thick

3/4 cup coarsely chopped fresh dill

3 cloves garlic, coarsely chopped

Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heat proof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature. Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to 2 weeks. Makes 1 quart.

Pumpkin Crumb Cake

1 box cinnamon crumb cake mix (includes make mix and cinnamon topping

1 cup water

1 egg

1 cup canned pumpkin

1 teaspoon vanilla

1 cup white chocolate chips

1/2 cup chopped pecans

Mix all ingredients except chopped pecans and cinnamon topping. In a separate bowl mix cinnamon topping with chopped pecans. Spray slow cooker with non-stick cooking spray. Pour in half of cake mix and top with cinnamon topping pecan mix. Then repeat once more. Cover and cook on high for about 2 hours. Then remove lid and turn off the slow cooker. Let the cake sit for about 15 minutes. Then serve. Good with Cool Whip or ice cream.

Grandma’s Scalloped Corn

1 celery rib, chopped

1/2 small onion, chopped

2 tablespoons butter or oleo

1 14 3/4-ounce can cream style corn

1 cup milk

1 cup crushed saltines (about 20 crackers)

2/3 cup cubed process cheese (Velveeta)

2 eggs, beaten

1 teaspoon salt

1/4 teaspoon paprika

In a small skillet, sauté celery and onion in butter or oleo until tender. Transfer to a large bowl, cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt. Transfer to a greased 1 1/2-quart baking dish. Sprinkle with paprika. Cover and bake at 350° for 45 to 55 minutes or until golden brown. Serves 6.

Comforting Carrot Casserole

4 cups sliced fresh carrots

1 cup cubed process cheese (Velveeta)

2 tablespoons dried minced onion

1/4 cup butter or oleo, melted

1 cup crushed potato chips

Place 1 inch of water in a large saucepan, add carrots. Bring to a boil. Reduce heat, cover and simmer for 7 to 9 minutes or until crisp tender. Drain. Place carrots in a greased shallow 2-quart baking dish. Top with the cheese and onion. Drizzle with butter, sprinkle with potato chips. Cover and bake at 350° for 20 to 25 minutes or until bubbly. Serves 8.

Baked Parmesan Broccoli

2 bunches broccoli, cut into florets

3 tablespoons, butter, divided

1/2 small onion, finely chopped

1/2 clove garlic, minced

1/8 cup all purpose flour

1 cup 2% milk

1 egg yolk, beaten

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup seasoned bread crumbs

Place half of broccoli in a steamer basket. Place in a large saucepan over 1 inch of water. Bring to a boil, cover and steam for 3 to 4 minutes or until crisp tender. Place in a greased 8-inch square pan. Repeat with remaining broccoli. Meanwhile, in a small saucepan over medium heat, melt 2 tablespoons oleo. Add onion, cook and stir until tender. Add garlic, cook 1 minute longer. Stir in flour until blended, gradually add milk. Bring to a boil, cook and stir 1 minute longer. Remove from the heat, stir in the cheese, salt and pepper. Pour over broccoli in a small skillet, cook bread crumbs in remaining butter until golden brown, sprinkle over the top. Bake, uncovered, at 400° for 15 to 18 minutes or until well heated.

Cheesy Potato Cauliflower Mash

1 1/2 pounds baking potatoes

2 cups cauliflower florets

5 slices thick cut bacon

1/2 cup milk

1 cup shredded cheddar cheese, divided

Peel and cube potatoes. In saucepot, bring potatoes and enough salted water to cover to a boil. Reduce heat and add cauliflower florets, let simmer 20 minutes or until tender. Drain. In skillet over medium high heat, cook bacon 5 minutes. Cool. Crumble. Drain all but 2 tablespoons of fat from skillet. Add milk to skillet and bring to a boil. Using hand masher, mash vegetables. Stir in hot milk, 1/2 crumbled bacon and 1/4 cup cheese. Top with remaining bacon and cheese.

Country Corn

6 green onions, chopped

3 tablespoon butter or oleo

1 16-ounce package frozen corn, thawed

2 teaspoons cornstarch

1/2 cup half and half cream

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grape tomatoes, halved

Sauté onions in butter in a large skillet for 2 to 3 minutes or until tender. Stir in the corn, cover and cook for 4 to 5 minutes or until well heated. Combine cornstarch, cream, water, salt and pepper in a small bowl until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes.

I hope you’ll try these dishes. Let me know if there are particular recipes you would like me to focus on, and I’ll try to come up with something you might enjoy.

If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to the BCR, P.O. Box 340, Princeton, IL 61356.

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