 Side Dishes, Salads, Desserts
 Mashed Potatoes
1 1/3 pounds (4 medium) potatoes, peeled and cut into 1-inch chunks
1 1/4 teaspoons salt, divided
2 tablespoons butter or margarine, softened
1/2 to 2/3 cup hot milk or cream
In large saucepan, combine 5 cups water, potatoes, and 1 teaspoon of the salt; bring to a boil. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork. Remove from heat and drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.
In saucepan, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky. Stir in butter, remaining ½ teaspoon salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Season to taste with additional salt, if desired.
Serve immediately.
Makes 4 servings.
 Mom's Refrigerator Rolls
1/4 cup sugar
3 tablespoons vegetable shortening
1 1/2 teaspoons salt
1 cup milk
1 package active dry yeast
3/4 cup lukewarm water (105 to 115 degrees)
1 egg, beaten
4 to 4 1/2 cups all-purpose flour, divided
Butter, melted
In a large bowl, combine sugar, vegetable shortening, and salt; stir until well blended. In a small saucepan, scald milk; pour over sugar mixture. Cool to lukewarm (105 to 115 degrees F).
In a small bowl, combine yeast and water; stir until yeast is dissolved. Mix in egg until well blended; stir into milk mixture.
Add 2 cups flour. Gradually stir in as much of the remaining flour as dough will absorb, mixing well. (Add additional flour carefully. You can always add more flour, but once you've added too much, the result will be a dry product.) Place dough into a well-greased bowl, turning to grease top. Cover bowl and dough with wax paper and a towel, held in place with a rubber band. Refrigerate at least 8 hours but no longer than 5 days.
Grease a baking pan or muffin cups. To bake, shape into desired amount of rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and shape dough into tight balls). As you shape the rolls, you want to stretch the top of the dough ball while simultaneously sealing the bottom. The stretching helps the dough hold up to the expansion that occurs in the oven, while the sealing prevents the rolls from opening up while baking and becoming wrinkled and doughy on the bottom. As you work, keep the rest of the dough pieces covered with plastic wrap so they will not dry out.
Place the balls (in the desired style you want - see below) onto prepared baking pan or into prepared muffin cups. Cover and let rise in a warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.
NOTE: As it isn't always easy to divide the dough by sight, I recommend weight the pieces. For 16 rolls, each piece should weight just a little over 2 ounces.
Preheat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown. Remove from oven and remove from pans.
Yields 16 to 24 rolls (depending on size).
 Corn Pudding
2 cups corn scraped from cob, milk removed
2 eggs, beaten
1/2 cup finely chopped onion or 1 tablespoon chopped chives
1 teaspoon sugar
1 teaspoon salt
2 cups milk or cream
1 tablespoon butter
6 saltine crackers, crumbled
Herb or herb mix, to taste, recipe follows
Preheat oven to 350 degrees F.
Mix all ingredients together. Pour into greased 1 1/2-quart baking dish and bake for 1 hour.
Hancock Shaker Village Herb Mix:
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried summer savory
1/2 tablespoon dried tarragon
1/2 tablespoon dried sage
Mix the herbs together and store in an air-tight jar.
Yield: about 1/2 cup
 Pineapple Bread Pudding with Rum Cream
Ingredients:
Cooking oil or nonstick cooking spray
1 8-ounce can crushed pineapple (juice pack)
1 cup fat-free milk
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2 tablespoons honey
1 teaspoon vanilla
1/4 teaspoon ground cardamom or nutmeg
1/8 teaspoon ground cinnamon
6 cups cinnamon-raisin bread cubes
1 8-ounce carton low-fat vanilla yogurt
1 tablespoon light-color rum
Ground nutmeg (optional)
Nutritional Information:
calories: 162, total fat: 2g, saturated fat: 1g, sodium: 163mg, carbohydrate: 30g, fiber: 0g, protein: 6g, vitamin A: 10%, calcium: 10%, starch: 1 diabetic exchange, fruit: .5 diabetic exchange, fat: .5 diabetic exchange.
Steps:
1. Lightly coat a 2-quart square baking dish with cooking oil or nonstick cooking spray; set aside.
2. Combine undrained pineapple, milk, egg product or eggs, honey, vanilla, cardamom or nutmeg, and cinnamon in a large mixing bowl. Stir in the bread cubes. Pour into the prepared baking dish.
3. Bake in a 325 degree F oven about 35 minutes or until pudding is puffed and a knife inserted near the center comes out clean. Let stand at room temperature about 20 minutes to cool.
4. Meanwhile, stir together yogurt and rum.
5. To serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture. Sprinkle with nutmeg. Makes 8 servings.
6. Food exchanges: 1/2 fruit, 1 starch, 1/2 fat.
Occasion: Holidays, Christmas, Dessert
 Green Beans with garlic, onion, and a little basil.
Cook Time: 20 minutes
Ingredients:
- 1 pound green beans, washed and trimmed (about 3 cups trimmed)
- 1 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic, cut in half
- 1 tablespoon chopped onion
- 1 1/2 teaspoons salt
- 1 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- 1/4 cup boiling water
Preparation:
Cut green beans in halves. Heat oil and butter in a skillet; sauté onion and garlic until softened. Remove garlic from the skillet. Add green beans, salt, basil, sugar, pepper, and boiling water. Cover and cook over medium heat until tender, about 20 minutes. Add a little more water, if necessary. Green bean recipe serves 4.
 Orange Broccoli Florets
The citrus flavor makes the broccoli seem special This easy side dish is a regular menu item at Paula Kenny's home in New Hudson, Michigan. "The citrus flavor makes the broccoli seem special," she notes.
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
1-1/2 cups fresh broccoli florets
2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/4 cup orange juice
1/2 teaspoon grated orange peel
Method
1. Place broccoli and 1 in. of water in a saucepan; bring to a boil.
2. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
3. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually stir in orange juice. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in orange peel.
4. Drain broccoli; add orange juice mixture and toss to coat.
Serves 2
 Salads
 Old-Fashioned Potato Salad
Serving Size : 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boiling potatoes (about 3 medium)
2 eggs
1 medium stalk celery
1 medium onion
3/4 cup mayonnaise
OR
3/4 cup salad dressing
1 1/2 teaspoons white vinegar
1 1/2 teaspoons mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Choose round red or round white potatoes to boil for potato salad because
they will hold their shape when cooked. Russet potatoes do not work as
well for potato salad. Peel the potatoes, and cut any large potatoes in
half. Add 1 inch of water to the large saucepan. Cover and heat the water
to boiling over high heat. Add potatoes. Cover and heat to boiling again.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cook covered 20 to 25 minutes or until potatoes are tender when pierced
with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes
into cubes.
While the potatoes are cooking, place the eggs in the medium saucepan.
Cover with at least 1 inch of cold water, and heat to boiling over high
heat. Remove the saucepan from the heat. Let stand covered 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over
them several seconds to prevent further cooking; drain.
Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough
of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate
for another use.
Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.
Cover and refrigerate at least 4 hours to blend flavors and to chill.
Cover and refrigerate any remaining salad.
 Garden Egg Salad Bowl
Makes 4 servings
6 tbsp. mayonnaise
1 tsp. prepared mustard
1/4 tsp. lemon pepper seasoning
1/8 tsp. salt
1/2 cup frozen peas, thawed
1/2 cup thinly sliced cauliflower
1/2 cup sliced mushrooms
1/2 cup diced celery
1/2 cup quartered and sliced zucchini
2 tsp. dried chives
3 hard boiled eggs, coarsely chopped
Spinach leaves
Paprika
4 oz. cut julienne Swiss cheese
Tomato wedges
Pimiento-stuffed olives
In a medium bowl, stir together mayonnaise, mustard, lemon-pepper seasoning
and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives.
Gently stir in eggs.
Line salad bowls with spinach. Spoon in egg salad. Sprinkle with paprika.
Garnish with Swiss cheese, tomato and olives.
Note: If desired, egg salad can be spooned into a tomato cup and placed on a
bed of spinach.
 Cherry Coke Salad
1 can sweet dark cherries (lg 330)
1 pk cherry jello 3 oz size
1 pk strawberry jello 3 oz size
1 pk 8 oz cream cheese
10 oz. coke
1 sm can crushed pineapple
Boil juice from cherries, dissolve jello in juice, cool.
Blend cream cheese with small amount of the jello mixture.
Pour coke into rest of jello mixture
Blend cheese mixture with coke stuff
Add cherries and drained pineapple
Mold and chill
(One time it didn't set, so I added cool whip and it was still good. I think it didn't set was because I put in too large a can of pineapple.)
 Classic Waldorf Salad
2 cups Diced Apple
1 cup Celery Sticks
1/2 cup Broken Walnuts
1/4 cup Mayonnaise or Salad Dressing
1 Tbsp Sugar
1/2 tsp Lemon Juice
1 dash Salt
1/2 cup Whipping Cream, whipped
Cut celery stalks into 1" julienne strips. Combine apple, celery, and
nuts. Blend mayonnaise, sugar lemon juice, and salt. Fold in whipped
cream; fold into apple mixture; chill. Yield: 6
 Coleslaw
Serves 4
2 medium eating apples, cored
1 Tbsp lemon juice
225g (8 oz) white cabbage, finely shredded
1 medium carrot, grated
1 small onion, chopped
50g (2 oz) Red Leicester cheese, grated, or Cheddar
2 Tbsp parsley, chopped
150 ml (5 fl oz) soured cream
2 Tbsp milk
1/2 tsp Worcester sauce
Salt and freshly ground pepper
Grate the apples coarsely and sprinkle with lemon juice. Place them in a
large bowl with cabbage, carrot, onion, cheese and parsley. Mix well. Mix
the soured cream with the milk, Worcester sauce and seasoning. Pour over the
cabbage mixture and mix well. Transfer to a serving dish.
 Deserts
 Apple Pie
INGREDIENTS (Nutrition)
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
 Baked Peaches with Almond Filling
Use fresh peaches to make this delicious and healthy dessert recipe. Very easy to cook and you can serve it warm or cold.
Ingredients:
8 peaches
1/2 cup chopped almonds
1 tablespoon cherry liqueur
1 teaspoon grated lemon rind
1/2 cup white wine
Method:
1. Preheat oven to 180C/350F.
2. Mix the chopped almonds together with the cherry liqueur and the grated lemon rind.
3. Cut peaches in half and remove the stones. Place the halved peaches on a baking tray with the cut side up.
4. Fill the peaches with the almond mixture.
5. Place into the preheated oven and bake for about 10-15 minutes.
Peaches can be served warm or chilled.
Serves 4
 Summer Berry Pudding
In this healthy dessert recipe you can use any combination of fresh berries such as blueberries, raspberries, blackberries, gooseberries and red currants.
Ingredients:
1kg berries hulled and washed
1/2 sandwich loaf of sliced whole meal bread
150ml red grape juice
sugar to taste
2 tablespoons chopped mint and sprigs for garnish
6 x 185ml molds
Method:
1. Remove the crusts from the bread. Using the molds as a guide, cut 12 circles out of the bread slices. These will be the bases and tops of the molds.
2. Line the molds with cling wrap and place a bread circle into the base of each mold.
3. Cut the remaining slices of bread into halves. Use these to line the sides of the molds. Slightly overlap them.
4. Combine the berries and the grape juice in a saucepan and cook for about 5-7 minutes until fruit juices are released.
5. Add the sugar according to how sweet you would like it. Cook for another couple of minutes until sugar has dissolved. Add the chopped mint and stir.
6. Strain the berries and reserve the juice. While the berries are still warm spoon them into the bread lined molds and then pour on some of the juice. Use enough juice to moisten the bread.
7. Cover each mould with another circle of bread. Spoon on some more juice and keep the rest of it to serve with the pudding.
8. Place the molds onto a tray, cover each one with a plate and press down with heavy weights or cans. Keep in the refrigerator for a few hours or overnight.
9. To serve place the puddings onto serving plates and pour over the reserved juice. Garnish with sprigs of mint.
Serves 6
 Strawberry Souffle
This guilt free and fat free desserts recipe is great for a dinner party or even just to spoil yourself without feeling guilty about putting on any extra pounds.
Ingredients:
About 600g of strawberries, hulled washed and sliced
4 egg whites
1 Tablespoon Cointreau
1/4 cup caster sugar
1 Tablespoon extra caster sugar
1/8 teaspoon cream of tartar
Cooking oil spray
6 x 3/4 cup ramekins
Method:
1. Preheat oven to 180C/350F. Place an empty baking tray in the oven.
2. Lightly spray the ramekins with the cooking oil and coat them using the 1 tablespoon of caster sugar. Place the ramekins onto a baking tray.
3. Put the sliced strawberries in a saucepan. Add 2 tablespoons of caster sugar and cook on moderate heat for about 15 minutes until they are almost jam like. Process in a blender and then pour into a bowl and mix in the Cointreau.
4. Using a clean and dry bowl beat the egg whites until they are foamy then add the cream of tartar. Add the remaining sugar and beat until stiff peaks form.
5. Put 1/4 of the egg whites into the strawberries and mix well. Add the rest of the egg whites and gently fold them in.
6. Fill the ramekins with the stawberry egg white mixture and place the tray into the oven on top of the hot tray already in there.
7. Back for about 20 minutes or until risen and golden. Serve as soon as you take them out.
Serves 6
 Pears in Red Wine
Ingredients:
4 large firm pears
1/2 pint red wine
2 tablespoons red currant jelly
1/2 lemon
1/2 cinnamon stick
Method:
1. Peel the pears and rub them with the lemon so they don't discolor.
2. Place the pears upright in a pan. Add the wine and the cinnamon stick plus also just enough water to cover the pears.
3. Cook the pears by simmering them gently until they are just soft. Leave to cool.
4. Put the red currant jelly into a saucepan and then add 2 tablespoons of the wine cooking juice. Boil for about 1 minute until the jelly dissolves.
5. To serve, place the pears onto a serving plate and pour some of the redcurrant glaze over each pear.
Serves 4
 Apple-Cherry Shortcake
Ingredients:
2/3 cup milk
1/2 cup butter
1-1/2 teaspoons pumpkin pie spice
Apple-Cherry Filling (see recipe below)
1/3 cup sugar
1 beaten egg
3/4 to 1 cup whipping cream, whipped
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
Nutritional Information:
total fat: 21g, sodium: 333mg, calories: 420, fiber: 1g, cholesterol: 89mg, carbohydrate: 54g.
Steps:
1. For the shortcake: In a bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Cut in butter to resemble coarse crumbs. Mix egg and milk; stir to just moisten.
2. Spread batter into a greased 8x1-1/2-inch round baking pan. Bake in a 450 degree F oven 18 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Split into 2 layers.
3. Prepare filling. Spoon half of the warm filling and some whipped cream over first layer. Top with the second layer, the remaining filling and cream. Serve immediately. Makes 8 servings.
4. Apple-Cherry Filling: In a saucepan, combine one 21-ounce can apple pie filling and 1 cup frozen tart red cherries. Cook and stir the mixture till heated through. Remove from heat. Stir in 1 teaspoon vanilla.
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