Category - Side Dishes

Green Beans with Mushroom Caps

Wednesday, November 14, 2012 11:58 AM

Green Beans with Mushroom Caps KANSAS! 3rd Issue 1984 1 pound fresh snap beans or 2 (10-ounce) packages frozen green beans 1 pound fresh mushrooms 2 Tbsp butter 1 tsp lemon juice 1/8 tsp

Fried Rice With Vegetables

Wednesday, November 14, 2012 11:58 AM

Fried Rice with Vegetables 2 tablespoons butter 1 small white onion, sliced 2 carrots, sliced 2 stalks, celery, sliced 1 cup sliced mushrooms 3 to 4 cups undercooked long grain rice 2 dashes

Country Style Creamed Corn

Wednesday, November 14, 2012 11:54 AM

Fresh Frozen Country Creamed-Style Corn From the Summer 2008 KANSAS! magazine (Recipe courtesy of Brookville Hotel in Abilene.) 2-1/2 pound box frozen corn 1 teaspoon salt 3 teaspoons sugar 3/4

Cheese Roasted Potatoes

Wednesday, November 14, 2012 11:52 AM

Cheese Roasted Potatoes From the Summer 1996 issue article on the Windmill Inn in Chapman 1.75 pounds sliced new potatoes, unpeeled salt ground pepper vegetable seasonings 3/4 c. heavy cream 1/2 c.

Campfire Asparagus

Wednesday, November 14, 2012 11:51 AM

Campfire Asparagus "Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987) This is one of several recipes in this article. 1/4 c. butter 1 medium onion, chopped 2 lbs.

Buttered Green Beans

Wednesday, November 14, 2012 11:50 AM

BUTTERED GREEN BEANS (HARICOTS VERTS BEURRE) 2 lbs large (long) but tender green beans 3 tablespoons sweet butter Salt Large kettle boiling water Choose beans of uniform length from the 2 lbs. You

Barbecued Green Beans

Wednesday, November 14, 2012 11:49 AM

Featured in the Fall 2006 KANSAS! magazine Hays House Barbecued Green Beans (Recipe courtesy of Hays House 1857 Restaurant and Tavern in Council Grove.) 4 slices bacon, cut in half-inch pieces

Baked Swiss Cauliflower

Wednesday, November 14, 2012 11:48 AM

Baked Swiss Cauliflower 1 large head cauliflower, in flowerettes 2 cups shredded Swiss Cheese 2 egg yolks, beaten 1 cup cream or half and half ¼ teaspoon nutmeg ½ teaspoon salt 1/16 teaspoon cayenne