Appetizers & Beverages | Soups & Salads | Vegetables
Main Dishes | Breads & Rolls | Desserts

Vegetables
 
 
Sweet Potato Casserole
Posted on 2016 Nov 17 by Amanda

3 cups potatoes, cooked and mashed

1 cup sugar 

1/2 cup margarine 

2 eggs, beaten

1 tsp. vanilla

1/3 cup milk

Mix and place in a baking dish.

Topping

1 cup brown sugar

1/2 cup flour

1/3 cup butter

1 cup chopped pecans

Mix well and sprinkle on top. Bake 25 minutes at 350 degrees.


Oven Roasted Red Potatoes
Posted on 2016 Nov 08 by Amanda

1 (1 ounce) envelope dry onion soup mix

2 pounds red potatoes, halved

1/3 cup olive oil

Preheat oven to 450 degrees.  In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.

Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.


Green Bean and Bacon Salad with Dijon Vinaigrette
Posted on 2016 Oct 11 by Amanda

1 lb. fresh green beans, ends trimmed and broken in half 

1/2 medium red onion, coarsley chopped

1/4 cup + 1 Tbsp. Olive oil, divided

salt and pepper, to taste

1 Tbsp. Dijon mustard

1 Tbsp. Honey

2 tsp. Apple cider vinegar

2 tsp. Minced garlic

10 oz. grape tomatoes, halved

6-8 pieces bacon, cooked and chopped 

1/4 cup shredded Parmesan cheese

 

Preheat oven to 425. In a large bowl, toss the green beans and onion with 1 tablespoon olive oil and salt and pepper, to taste.  Spread green beans and onions on a baking sheet.  Roast for 12 minutes, stirring halfway through. Cool for 5 minutes.

Meanwhile, in a small mixing bowl, whisk together 1/4 cup olive oil, Dijon mustard, honey, vinegar, garlic and salt and pepper, to taste.

In a large bowl, combine green bean and onion mixture, tomatoes, bacon and dressing.  Mix well.  Cover and refrigerate for at least 30 minutes.  Top with Parmesan cheese when ready to serve.