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Saturday, October 19, 2019

Side dishes are often so delicious that they become the star of the meal. There are millions of side dishes that we can make; some of us keep using the same ideas over and over. It’s easy; they are tried and true. Sometimes, however, it is fun to go out of your comfort zone and challenge yourself with new ones. You can always try them out on your family and then on your special guests.

I often make this as a substitute potato side dish instead of the usual potato kugel.

Creamy Scalloped Potatoes

4-6 medium potatoes

salt, pepper to taste

3 tablespoons margarine

3 tablespoons flour

2 tsp. instant chicken soup mix

1 ½ cups boiling water

paprika

Preheat oven to 350. Slice potatoes very thin. Arrange layers of potatoes in a well greased 2-quart casserole. Sprinkle each layer with salt and pepper. Over medium heat, melt margarine. Add flour and soup mix; mix until smooth. Add boiling water and cook over medium heat, stirring until bubbly and thick. Add salt and pepper to taste. Pour hot sauce over potatoes. Sprinkle with paprika. Bake covered for 45 minutes; then uncovered for 30 minutes…or until tender and golden brown.

Red Rice

1 cup rice

2 ½ cups water

1 small can tomato sauce

1 tsp. salt

3 tbl. oil

3 tbl. sugar

Put all ingredients in a pot and bring to a boil. Lower flame for ½ hour (keep stirring)—so easy, so fast!

Sweet Potato Balls

2 lbs sweet potatoes boiled and mashed

1 egg slightly beaten

½ tsp. salt

1 can pineapple chunks

crushed cornflakes

Sauce:  ½ cup brown sugar

½ stick margarine

Mix mashed sweet potatoes with salt and beaten egg. For 2 inch balls, make indentation and insert pineapple chunk. Roll in crushed cornflakes. Spray baking dish with Pam and put all the balls in. Cook sauce ingredients and pour over the balls. Bake at 350° for 20 minutes or until brown. Makes a great presentation.

By Gail Hochman