Side Dishes

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    Scalloped Potatoes


    Wilted Lettuce Salad, they'll scream for more !!


    Norwegian Cole Slaw


    Strawberry Pretzel Salad, they'll scream for seconds !!


   Baked Beans, they'll just scream !!


   Bacon - Egg Bean Salad


Scalloped Potatoes

   click photo for closeup

7 nice size russet potatoes (peel and slice to about 1/4 inch thick, rinse to remove excess starch)

1/2 stick real butter

2 Tablespoons flour

2 cups milk

1/2 pound Velveeta cheese

salt and pepper to taste

Place peeled/sliced potatoes in 2 quart pan and cover with water-- cook on medium heat till about half  done.

While potatoes are cooking make the cheese sauce.

In a 2 quart pan melt butter over medium heat -- remove from heat and with a whisk blend in the flour. When well blended (no lumps) return to heat -- while stirring with whisk add milk, and when the mixture starts to thicken add the cheese a few chunks at a time and blend well. When the sauce comes to a soft boil remove from heat.

Butter a 2 quart casserole dish. Spread a layer of potatoes over the bottom -- salt and pepper -- pour some sauce over potatoes -- repeat -- ending with sauce on top.  Place in preheated 375° oven cook till top turns a golden color.

Remove from oven and let rest for a few minutes before serving.

(If you like you can add thinly sliced onions and/or pieces of ham when putting the potatoes in the casserole dish.)


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Wilted Lettuce Salad, cooked and served warm.

    This salad is really good if you grow your own leaf lettuce, and will become a summer favorite.

    2 large bunches of leaf lettuce - washed and drained

    4 slices of bacon, fried crisp and crumbled

    1/4 cup white vinegar

    1/3 cup chopped green onions - tops included

    1/4 teaspoon salt

    1/8 teaspoon pepper - we like fresh ground black pepper

    2 teaspoons granulated sugar

    Just before serving shred lettuce by cutting into long strips with sharp knife. You should have at least four cups of shredded lettuce. In a large skillet fry the bacon till crisp, remove to meat board and chop into small pieces then return to skillet, do not drain fat from skillet. Now add the vinegar and heat thoroughly (don't boil).  Remove from heat and add all of the lettuce and the green onions. Season with salt, pepper and sugar; toss until lettuce is wilted and serve immediately.

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Norwegian Cole Slaw

    This slaw recipe goes great with many different meat dishes. If you keep it in a sealed container it will stay crispy and delicious for up to two weeks.

    1 cup white vinegar,  1/2 cup water, 1½ cup granulated sugar

    In a 1 quart saucepan simmer these 3 ingredients over medium heat for 15 minutes; stirring occasionally. Remove from heat and let cool thoroughly.

    While that mixture is cooling shred one large head of cabbage into large mixing bowl. I personally like to cut my cabbage into quarters then shred it with a very sharp knife; this makes long thin strands of cabbage. You can chop, grate, or cut the cabbage your favorite way. Sprinkle with 1½ Tablespoons of salt. Let this set for 2 hours.

    Now, add to the cabbage;

                        1 green pepper - chopped into fairly small pieces (without the seeds)

                        1 teaspoon mustard seeds

                        1 teaspoon celery seeds

    Pour the cooled dressing over the cabbage and mix well. Let set in a sealed container, overnight in the refrigerator before eating. This is a big hit at any potluck and is a must for any fish fry.                                                                                    

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Strawberry Pretzel Salad

   This dessert salad is a big favorite at any of our family gatherings, and is one of the first dishes to disappear. Get a huge helping the first time around, you probably won't get seconds with this dish.

Bottom Layer:

    1½ cups crushed pretzel sticks (not too fine)

    1/2 cup butter or margarine

    1 cup granulated sugar (scant)

    Melt butter and mix with sugar and pretzels in a 13 x 9 inch cake pan or baking dish - spread evenly over bottom, but be careful not to pat it down, ( or you won't be able to get it out with a jack-hammer after it gets baked ). Preheat oven to 350°. Bake the crust for 12 minutes, then cool completely.

Middle Layer:

    1  8 ounce package of cream cheese

    1/2 cup confectioners sugar

    1  16 ounce tub of Cool Whip®

    Combine these three ingredients very well then spread evenly onto the pretzel crust. This will be a fairly stiff mixture. Make sure that this filling touches all sides of the pan or baking dish; this ensures that the next layer does not seep down to the crust before it has time to set up.

Top Layer:  

     Prepare 2 small packages of strawberry Jell-O® with a total of 2½ cups water. When this has cooled add 1 pint of frozen strawberries (do not drain), and 1 small can of crushed pineapple (well drained). Spread this mixture evenly over the cream cheese layer. Chill in refrigerator.  Ready to eat when top layer has set completely.

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Baked Beans

Two 20 ounce cans of Pork & Beans (drain & rinse lightly)
1 medium onion, chopped
4 strips bacon, cut into 1 inch strips and fried 1/2 done, save drippings
1/2 cup brown sugar, or more if you like sweeter baked beans
1/2 cup Bar-B-Q sauce, I like the smoke flavored kind
1 tablespoon prepared mustard
1/2 teaspoon garlic powder
salt and pepper to taste

Spray Pam® in 2-3 quart casserole dish. Combine all ingredients in dish
and stir till well mixed - include the bacon drippings. Bake in 325° oven for
at least 1·1/2 hours. You can cook these in the microwave oven, but they
don't turn out quite the same.

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Bacon - Egg Bean Salad

4 slices bacon - fried crisp & crumbled -1/4 cup

Crisp Lettuce

2 cans green beans - drained
1/3 cup salad oil
1 medium onion - chopped - 1/2 cup

1/4  teaspoon salt                                                                                                                                               1/4 teaspoon pepper

Combine: beans, onion, oil, 1/4 tsp. salt & pepper. Toss - Cover - Chill.

Now make the Egg salad mixture.

4 hard boiled eggs - chopped
2 teaspoons vinegar
1/4 cup mayo                                                                                                                                                       1/4 teaspoon salt
1 teaspoon prepared mustard

Mix eggs, mayo, mustard, 2 tsp. vinegar & 1/4 tsp. salt. Cover - Chill.

Just before serving, drain bean mixture - toss with bacon.

Serve on lettuce & top with egg salad mixture.

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