Every family has their favorite holiday side dishes. At our table we always have mashed potatoes, sweet potatoes, gravy, cranberry sauce and rolls. I like to mix it up each year and add a new side dish to the dinner table too. Below are several recipes that go well with just about any holiday meal.Spinach Bacon Salad
Ingredients:
8 strips bacon
3 tbsp. bacon drippings
4 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. spicy mustard
2 tbsp. brown sugar
1 tsp white sugar
1 red onion, very thinly sliced
2 cloves garlic, minced
2 hard boiled eggs
1 pound spinach leaves, washed and dried
Optional: Dried cranberries or cherries
Cook the bacon until crisp; remove from pan, draining on paper towels. When cooled crumble and set aside. Pour off excess bacon drippings, leaving 3-4 tablespoons in pan. Measure out 4 tbsp. of the bacon grease, remove the remainder and return the 4 tbsp. to the pan. Add the vinegar, Worcestershire sauce, spicy mustard and sugars to the pan, simmering until the sugars are dissolved. In a large bowl place the spinach and red onion. Pour over the warm dressing, tossing very lightly. Top with chopped boiled eggs and the cranberries or cherries.
Bean Salad with Herb Dressing
Dressing Ingredients:
1/2 c. granulated sugar
1/2 c. olive or vegetable oil
1 tsp. salt
1/2 tsp. hot pepper sauce OR
1/8 tsp. cayenne pepper
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/2 c. wine vinegar
1/2 tsp. dry mustard
Combine the ingredients and whisk until mixed. Set aside.
Salad Ingredients:
1 (16 oz.) can wax beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 c. diced green bell pepper
1/4 c. diced red onion
Combine the salad ingredients. Whisk the dressing again and mix with the salad ingredients. Cover and refrigerate at least 4 hours.
Broccoli Bacon Salad
Ingredients:
1 lg. bunch fresh broccoli
5 hard-boiled eggs, chopped
1/2 lb. bacon, cooked, drained,crumbled
1 1/2 cups frozen peas
1 cup shredded sharp cheddar cheese
1 cup mayonnaise (light or regular)
1 tbsp. sugar
Cut broccoli into small pieces. Mix with the eggs, bacon, peas and cheese. Stir the sugar into the mayonnaise. Add to the salad ingredients and toss gently to mix. Keep refrigerated until serving time.
Dilled Brussel Sprouts
Ingredients:
1 lb. fresh brussel sprouts
2 tbsp. oil
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. chopped fresh dill
1/3 cup water
2 tbsp. lemon juice
1 tsp. butter
3 tbsp. grated Parmesan cheese
Slice off ends of the brussel sprouts and remove any damaged leaves. Cut each brussel sprout into slices,. Heat the oil in a skillet, add the sprouts, cooking until coated with oil and bright green in color. Add the salt, pepper, dill, water and lemon juice; cover and cook 2-4 minutes or until tender. Remove from heat to a serving bowl. Toss with butter and Parmesan cheese. Serves 4.
On OFL we have fresh cranberry recipes:
Ingredients:
8 strips bacon
3 tbsp. bacon drippings
4 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. spicy mustard
2 tbsp. brown sugar
1 tsp white sugar
1 red onion, very thinly sliced
2 cloves garlic, minced
2 hard boiled eggs
1 pound spinach leaves, washed and dried
Optional: Dried cranberries or cherries
Cook the bacon until crisp; remove from pan, draining on paper towels. When cooled crumble and set aside. Pour off excess bacon drippings, leaving 3-4 tablespoons in pan. Measure out 4 tbsp. of the bacon grease, remove the remainder and return the 4 tbsp. to the pan. Add the vinegar, Worcestershire sauce, spicy mustard and sugars to the pan, simmering until the sugars are dissolved. In a large bowl place the spinach and red onion. Pour over the warm dressing, tossing very lightly. Top with chopped boiled eggs and the cranberries or cherries.
Bean Salad with Herb Dressing
Dressing Ingredients:
1/2 c. granulated sugar
1/2 c. olive or vegetable oil
1 tsp. salt
1/2 tsp. hot pepper sauce OR
1/8 tsp. cayenne pepper
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/2 c. wine vinegar
1/2 tsp. dry mustard
Combine the ingredients and whisk until mixed. Set aside.
Salad Ingredients:
1 (16 oz.) can wax beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 c. diced green bell pepper
1/4 c. diced red onion
Combine the salad ingredients. Whisk the dressing again and mix with the salad ingredients. Cover and refrigerate at least 4 hours.
Broccoli Bacon Salad
Ingredients:
1 lg. bunch fresh broccoli
5 hard-boiled eggs, chopped
1/2 lb. bacon, cooked, drained,crumbled
1 1/2 cups frozen peas
1 cup shredded sharp cheddar cheese
1 cup mayonnaise (light or regular)
1 tbsp. sugar
Cut broccoli into small pieces. Mix with the eggs, bacon, peas and cheese. Stir the sugar into the mayonnaise. Add to the salad ingredients and toss gently to mix. Keep refrigerated until serving time.
Dilled Brussel Sprouts
Ingredients:
1 lb. fresh brussel sprouts
2 tbsp. oil
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. chopped fresh dill
1/3 cup water
2 tbsp. lemon juice
1 tsp. butter
3 tbsp. grated Parmesan cheese
Slice off ends of the brussel sprouts and remove any damaged leaves. Cut each brussel sprout into slices,. Heat the oil in a skillet, add the sprouts, cooking until coated with oil and bright green in color. Add the salt, pepper, dill, water and lemon juice; cover and cook 2-4 minutes or until tender. Remove from heat to a serving bowl. Toss with butter and Parmesan cheese. Serves 4.
On OFL we have fresh cranberry recipes:
~Brenda
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