Side Dish
Zuchinni Casserole
3-4 medium size zucchini, halved long ways and sliced into ¼ to ½ inch slices
1 large onion, chopped
1 tsp ground oregano
1 tsp garlic powder
1 tbsp butter
2 cups shredded mozzarella cheese
1 container of crescent rolls
salt and pepper to taste
Over medium heat, melt the butter in a large skillet or pan. Saute the zucchini and onion until soft, but not cooked through. While the vegetables are cooking, prepare a 9" x 12" glass casserole dish. Grease the dish with either cooking spray or shortening. Unwrap the crescent rolls and keep them together as a single sheet. Place the dividing line in the middle of the sheet in the middle of the dish. Carefully spread the pastry so that the bottom and sides are covered. You will probably have a piece of pastry hanging over the top of each corner of the dish when you get done. When the vegetables are done add the oregano, garlic and salt and pepper to them while they are still in the pan. After you've stirred the spices in thoroughly, pour the mixture into the pastry lined casserole dish. Spread the cheese evenly across the top of the mixture and cook at 350 degrees for 20 to 30 minutes, until the cheese has melted and the pastry on the corners has browned.
Red Potato Salad
5 pounds red potatoes
1-2 cups Hellmann’s mayo (Hellmann’s is the only mayo I use for this recipe)
1 cup sour cream
1 pack Hidden Valley Ranch dressing mix
1 tbsp Dijon mustard
1 cup finely diced onions
1 cup baby dill pickles, diced (you can use dill relish but it won't taste quite as good because of all the juice that's in it)
1 cup diced fresh tomato
½ tsp celery seed or ½ cup chopped fresh celery
½ cup bacon bits or 6 slices cooked bacon diced
½ tsp salt
½ tsp pepper
1 tbsp parsley, if fresh parsley is used – about 6 sprigs, finely diced
Paprika
Rinse potatoes well but don't peel them. Put the potatoes in a pot and cover them with cold water and then turn on the stove. Doing this from cold water takes a little longer but it keeps the skins from cracking so much and the potatoes retain more flavor. Bring to a boil and cook them until they are cooked completely through, no less than 30 minutes. Drain and then spread them out on a cookie sheet or counter top and let them cool for 2 hours. Mix 1 cup of the mayonnaise, the sour cream and Ranch dressing mix together and refrigerate while the potatoes cool.
Cube the potatoes into ½ inch cubes, place in a large mixing bowl and add all the other ingredients on top of the potatoes before you stir everything together. This keeps you from having to stir the mixture too much, which can make it pasty. You can add the 2nd cup of mayonnaise after the initial mixing if it needs more creaminess. Move the mixture to a bowl with a cover, smooth over the top and sprinkle with paprika. Cover and refrigerate until you’re ready to serve; allow at least 2 hours in the fridge before you plan to serve.
Macaroni Casserole
2 boxes of macaroni & cheese
1 can cream of mushroom soup
1 sm jar diced pimentos
1 cup mayonnaise
½ cup finely diced onion
¼ tsp black pepper
4 cups shredded medium cheddar cheese
You will need either two regular size Pyrex (8 x 13) casserole dishes or one very large lasagna size Pyrex dish for this recipe portion. You can't split it up because of the measurements in the sauce mixture (unless you want to throw away half the sauce).
Cook the macaroni & cheese according to box directions. Mix the mushroom soup, mayonnaise, pimentos, onion and pepper together in a separate bowl. Grease your casserole dish(s). Pour the finished macaroni & cheese mixture into the casserole dish; smooth out evenly. Spread the sauce mixture evenly over the macaroni & cheese. Sprinkle the cheddar over the top. Cook at 350 degrees for 20-30 minutes, until the cheese melts and becomes bubbly.
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