Category Archives: Side Dish


Fancy Mac-N-Cheese

1 blop Vegetable Oil
1 LB. elbow macaroni or cavatappi
1 QT. Milk
8 LB. (1 stick) butter – divided
1/2 C. flour
12 OZ. Gruyere cheese, grated (2 cups)
8 OZ. Extra Sharp Cheddar, grated (2 cups)
1/2 TSP. Freshly ground black pepper
1/2 TSP. Nutmeg
3/4 LB. Fresh tomatoes (4 small)
1 1/2 C. fresh white bread crumbs (5 slices, crusts removed)

Instructions and Notes:
Preheat oven to 375ยบ Drizzle oil into large pot of boiling salted water. Add macaroni and cook 6-8 minutes. Drain well. Meanwhile, heat milk in small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 3 qt. baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top. (To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put tomatoes, bread crumbs, and remaining butter on top and bake for 40-50 minutes.) (serves 6-8)

Frosted Rasberry Salad

6 Oz (2) 3 oz. pkgs. Rasberry Jell-O
2 Cup Hot water
1 Cup Applesauce
20 Cup (2) 10 oz. pkgs. red raspberries
8 Oz (1) 8 oz. carton sour cream
2 Cups Small marshmallows

Instructions and Notes:
Mix Jell-O & water until dissolved. Stir in applesauce. Add raspberries (do not thaw completely). Pour in 9″x9″ Pyrex pan. Chill until set. Mix marshmallows & sour cream. Let set in refrigerator overnight. Beat until stiff with beater & spread on Jell-O. Good w/seafood or poultry. Teri Norris (Mrs. John, Jr.!) Marshalltown Assistance League Cookbook

Mediterranean Style Corn

3 Tsp Extra Virgin Olive Oil
1/2 Clove Garlic, crushed through a press
2 Cup Fresh, Canned or Frozen Corn Kernels
1/4 Clove finely chopped fresh thyme or rosemary, stripped from stem.
1 Pinch Freshly Ground Black Pepper to Taste

Instructions and Notes:
Combine the oil and garlic in a small skillet. Heat over low heat just until the garlic begins to sizzle. Add corn and stir to blend and heat through, about 1 minute. Then add thyme, or rosemary and a light grinding of black pepper. Serve at once.