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THE BEST INSTANT POTATOES

Instant potatoes
3/4 stick of butter, reserved
milk
1 T. sour cream
salt & pepper to taste

Make potatoes according to serving size directions on box EXCEPT
use no water.  Replace milk where it says water.  Use 1/2 butter when 
boiling water and other 1/2 when when potatoes are done (mix in).
When done, also stir in sour cream.

SPINACH SOUFFLE

2 pkg. frozen spinach
6 eggs, beaten
4 T. flour
2 c. Ricotta cheese
1/2 c. butter, melted
12 oz. shredded cheddar cheese
salt & pepper to taste

Thaw spinach and drain well.  Mix all ingredients together and pour 
into a 9 x 12 baking dish.  Bake at 350 degrees for 1 hour or until
set.  
*Cottage cheese may be substituted for Ricotta.

FOR THE LOVE OF CARROT HATERS

1 lb. peeled baby carrots
1 sm. onion, chopped fine
2 sticks butter
1 c. milk
1 tube Ritz or Townhouse crackers, crushed

Boil carrots until tender, drain and mash.  Saute onion in 1 stick of
butter until almost transparent and soft.  Slowly whisk in flour, then
milk, cooking until thickened.  Add carrots and stir to combine.  (It
is best to do the saute' in a pot.)  Transfer to a 9 x 13 baking dish.  
Sprinkle crackers over top of the entire carrot mixture.  Dot 
with remaining stick of butter.  Preheat oven to 350 degrees.  Bake
about 25 min.

SCALLOPED CORN

1 bag frozen whole kernel corn
1 1/2 c. milk
1/2 stick butter
1 tube crushed crackers
1 1/2 c. Velvetta cheese
1/2 t. seasoned salt
1/4 t. pepper

In pot, bring milk and butter to a boil.  Add corn and return to boil.
Add cheese, reducing heat to a simmer.  Once cheese is melted, add 
seasonings and stir 1/2 tube of crushed crackers into mixture.  Let
simmer ten minutes, stirring occasionally.  Add remaining crackers to 
top, lightly pressing down, just barely covering them in mixture.  
Cook 5 min. longer.

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