Sides

Red Potato Salad

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• • 2-3 pounds red potatoes
  • 2 tbsp salt
  • 1 tbsp apple cider vinegar
  • 1 cup Hellmann’s mayo
  • ½ cup sour cream
  • 1 tbsp yellow mustard 
  • ½ cup finely diced red onion
  • ½ cup finely diced celery
  • ½ cup diced baby dill pickles or dill relish
  • ½ cup bacon bits or 4 slices cooked bacon diced
  • 1 tsp Lawry’s seasoning salt
  • ½ tsp celery seed
  • 1 tsp pepper
  • 2 tbsp chopped fresh parsley and dill
  • paprika 

  
  Rinse potatoes well but don't peel them.  Put the potatoes in a pot, cover them with cold water, add the 2 tbsp salt and then turn on the stove.  (Doing this from cold water keeps the skins from cracking and the potatoes retain more flavor.)  Bring to a boil, back off the heat to a gentle boil and cook until the potatoes are cooked completely through, about 30 minutes.  Drain the water and spread the potatoes out on a cookie sheet or counter top and let them cool for 2 hours. 

  
  Cube the potatoes into ½ inch cubes, place in a large mixing bowl, sprinkle the vinegar, Lawry’s, celery seed and pepper over top and toss together by hand, breaking apart the potato cubes in the process.  Mix the mayo, mustard and sour cream together in a separate glass bowl and then stir it into the potatoes along with all the other ingredients.  Move the mixture to a serving bowl with a cover, smooth over the top and sprinkle with paprika.  Cover and refrigerate until you’re ready to serve; allow about 2 hours in the fridge before you plan to serve (make 1-2 days ahead for even better combined flavor).

Antipasta

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• 1 small jar green olives, drained
• 1 medium can pitted black olives, drained
• 1 small jar pepperoncinis, drained
• 3 cloves garlic, chopped
• 3 tbsps olive oil
• 2 tbsps grated parmesan cheese
• 1 tbsp dried parsley

Mix all items together and refrigerate.  Take out of the refrigerator an hour before serving to allow the olive oil to soften.

Zuchinni Casserole

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• 3-4 medium size zucchini, halved long ways and sliced into ¼ to ½ inch slices
• 1 large onion, chopped
• 1 tsp ground oregano
• 1 tsp garlic powder           
• 1 tbsp butter
• 2 cups shredded mozzarella cheese
• 1 container of crescent rolls
• salt and pepper to taste

Over medium heat, melt the butter in a large skillet or pan.  Saute the zucchini and onion until soft, but not cooked through.  While the vegetables are cooking, prepare a 9" x 12" glass casserole dish.  Grease the dish with either cooking spray or shortening.  Unwrap the crescent rolls and keep them together as a single sheet.  Place the dividing line in the middle of the sheet in the middle of the dish.  Carefully spread the pastry so that the bottom and sides are covered.  You will probably have a piece of pastry hanging over the top of each corner of the dish when you get done.  When the vegetables are done add the oregano, garlic and salt and pepper to them while they are still in the pan.  After you've stirred the spices in thoroughly, pour the mixture into the pastry lined casserole dish.  Spread the cheese evenly across the top of the mixture and cook at 350 degrees for 20 to 30 minutes, until the cheese has melted and the pastry on the corners has browned.

Mini Green Bean Casserole

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•  1/2 cup condensed cream of mushroom soup, undiluted
• 3 tablespoons 2% milk
• 1/2 teaspoon reduced-sodium soy sauce
• Dash pepper
• 1-1/3 cups frozen cut green beans, thawed
• 1/2 cup french-fried onions, divided
• Optional:  2 tablespoons pimento
• Optional:  2 tablespoons crumbled bacon

In a small bowl, combine the soup, milk, soy sauce and pepper. Stir in green beans and 1/4 cup onions.
Transfer to a 2-cup baking dish coated with cooking spray. Sprinkle with remaining onions. Bake, uncovered, at 400 degrees for 12-15 minutes or until bubbly. Yield: 2 servings.