side recipes

- 1/2 C. mayonnaise
- 1/2 can cream of anything soup (I like to use celery or broccoli)
- 1 egg, beaten
- 1 10 oz. pkg. chopped broccoli, cooked and drained
- 1/2 C. grated cheese
- 1 tsp. Worcestershire sauce
- 1/2 tsp. seasoned salt
- pepper to taste
- 3/4 C. herb-seasoned stuffing mix
- 2-3 Tbs. butter

- 4 fluid ounces Cointreau liqueur
- cracked ice
- 4 fluid ounces lemon juice
- 8 fluid ounces brandy

- 2 cups crushed cornflakes
- 1/4 cup mayonnaise
- 3 cups soft bread crumbs
- 1/8 teaspoon pepper
- 1 egg
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 1/2 cups mashed cooked carrots
- 1/2 cup finely chopped onion

- 5 slices bacon, cooked and crumbled
- 5 cups sliced carrots, cut 1/4 inch thick, divided
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
- 6 slices Swiss cheese, divided
- 1 small onion, minced
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon chili powder
- TOPPING:
- SAUCE:

- 1/4 teaspoon hot pepper flakes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons olive oil
- 4 cloves garlic
- salt and pepper
- 8 ounces portabello mushrooms
- 1/4-3/4 cup water
- 1 1/2 cups onions
- 1 tablespoon butter or margarine (butter's better)
- 3/4 teaspoon dried rosemary
- 2 teaspoons sherry wine or sherry wine vinegar
- 1 lb white mushrooms

- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 (15 ounce) can chicken stock
- 1/2 teaspoon garlic powder
- 1 (7 ounce) can mushrooms
- 1 cup uncooked wild rice
- 1/2 cup onions
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 (14 1/2 ounce) can green beans