side recipes

- 1 package hash brown potatoes, thawed. This is important, don't use frozen.
- 1/2 onion, diced
- 1 Tbs. real bacon bits
- 1 1/2 cups shredded cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tsp. dried parsley
- Salt and pepper to taste
- 3/4 to 1 cup milk or broth depending on how moist you like it.
- 1 1/2 cup crunchy topping (we used Panko bread crumbs,
- but crushed crackers, potato chips or french fried onions would
- work well too.)

- salt and pepper to taste
- 1 (15.5 ounce) can French-style green beans, drained
- 1 1/8 cups milk
- 1 (8 ounce) package dry bread stuffing mix
- garlic powder to taste
- 1 (15 ounce) can sliced potatoes, drained
- 3 tablespoons French-fried onions, divided
- 1 (10.75 ounce) can condensed cream of celery soup

- 3/4 cup mushrooms (sliced)
- 8 green onions (sliced)
- 1 cup basmati rice
- 2 (10 ounce) cans consomme (diluted with equal water)
- 1 cup pearl barley
- 1/4 cup margarine

- 1/2 pound fresh mushrooms, thinly sliced
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 4 cups broccoli florets
- 6 cups uncooked wide noodles
- 1/2 teaspoon dried thyme
- 1/4 cup olive oil
- 3 cloves garlic, minced

- 1 clove garlic, minced
- 4 eggs, beaten
- 2 cups grated Cheddar cheese, divided
- 1/2 cup vegetable oil
- 4 cups coarsely chopped summer squash or zucchini or yellow summer squash
- 1 (4 ounce) can chopped green chiles, with juice
- 1 medium onion, chopped
- 1 cup biscuit mix (dry)

- 2 teaspoons fresh sage or 1/2 teaspoon dried sage
- 6 tablespoons butter
- 2 tablespoons brown sugar or brown sugar substitute
- 4 cups white bread
- 1 cup chicken stock
- 1 orange
- 1 cup chopped celery (use leaves too well chopped)
- 2 eggs
- salt & pepper
- 1 cup chopped onions
- 2 cups chopped cranberries