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 Frosting/ Icing |
Go back to main Cookbook Page for Fritz Family Cookbook ordering information.
Recipes featured in the Sides section of the cookbook:
| Easter Salad Ambrosia Baked Pineapple Filling Pineapple Stuffing Pineapple-Cheese Salad with Creamy Topping Mixed Fruit with Topping Fresh Fruit Salad Warm Cabbage Slaw Quick Coleslaw Pepper Slaw Deviled Eggs Perfect Hard Boiled Easy Peeling Eggs Breaded Mushrooms 'Mushrooms' |
Kanadels Super Strata Sweet Onion Casserole Tomato, Macaroni, & Cheese Casserole Baked Macaroni and Cheese Rice Croquettes Fried Rice (2 recipes) East-West Stir Fry Stir Fry Egg Roll Broccoli-Bacon Salad Broccoli Salad John's String Bean Salad Sour String Beans |
Chow Chow Spinach Salad Mustard Beans Herbie's Baked Beans Grammy Beans Creamy Baked Beans Baked Beans Ranch Style Baked Beans Pickled Cauliflower Sweet & Sour Beets Pickled Beets Red Beet Eggs Cucumbers to Freeze Mystery Pickles |
Crock Pickles |
Ambrosia
Alma Grace Patton F
1 c diced pineapple
1 c Mandarin oranges
2 c mini marshmallows
1 c sour cream
1 c coconut
Drain juice from fruits and mix all ingredients. Refrigerate leftovers. Pineapple or coconut can be optional. You can also substitute fruit cocktail.
Baked Macaroni and Cheese
Angelina Rachelle F
2 T corn starch
1 tsp salt
½ tsp dry mustard (optional)
¼ tsp pepper
2½ c milk
2 T margarine
8 oz (2 c) American/Cheddar cheeses, shredded
8 oz (1 3/4 c) elbow macaroni, cooked for 5-6 minutes, drained
In skillet, combine corn starch, salt, dry mustard, and pepper; stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium-high heat and boil for 1 minute. Remove from heat. Reserving ¼ c cheese for topping, stir in remaining cheese until melted. Add macaroni and turn into a greased 2 qt casserole. Sprinkle with reserved cheese. Bake uncovered at 375º for 25 minutes or until hot and bubbly. Makes 6 servings.
Broccoli Salad
Brenda Ruth Garber Neifert
2 bunches broccoli
1 c raisins
1 small red sweet onion
½ c colby/muenster cheese
10-12 slices bacon fried crisp
1 c mayonnaise
¼-½ c sugar
2 T vinegar
Cut florets off of broccoli stalk and place in large bowl. Soak raisins in water covering them. Crumble bacon, dice onion, and cube cheese and add to broccoli. Mix together mayonnaise, sugar, and vinegar. Drain raisins thoroughly and add to broccoli. Pour dressing over top.
This is great for picnics on cooler days.
Spinach Salad
Ruth Louise Wagner Pilote
1 lb Spinach, cleaned and torn into bite size pieces
water chestnuts and bean sprouts to taste
8 slices of bacon fried until crisp and broken into small pieces
4 hard cooked eggs crumbled
Fresh Mushrooms
2-3 scallions sliced
Dressing:
3/4 c sugar
1/4 c vinegar
1/4 c oil
1/3 c ketchup
2 tsp salt
1 tsp Worcester sauce
Stir all the ingredients into a sauce pan and simmer until it boils; cool before serving.
Ranch Style Baked Beans
Joan Krommes Claypotch
Using ingredients in recipe above, add 2 tablespoons brown sugar, 1/2 teaspoon dry mustard, 1 tablespoon dark molasses . Bake at 350° for 2 or 3 hours.
Baked Beans with onion and tomato garnish
Herbie's Baked Beans
Herbert Curvey
1 lb crisp bacon, crumbled
48 oz can lima butter beans
3 T bacon fat
1 tsp French's mustard
14 oz ketchup
1 c brown sugar
Combine ingredients and stir then bake covered for 1 hour at 350º.
Baked Beans with bacon
Grammy Beans
Alma Grace Patton F
No family get together would be complete without Grammy Beans. Her grandchildren always asked for them as well as her Cherry Cheese Pie.
30 oz pork and beans
¼ c brown sugar
¼ c ketchup
¼ c molasses
4-6 strips bacon, fried medium
Combine ingredients and place in oven safe dish. Lay trips of bacon on top. Bake uncovered in a moderate oven (350º) for about half an hour or until mixture is reduced to a thick sauce.
Pickled Beets
Angelina Rachelle F
3 lbs beets
6 whole cloves
1 stick cinnamon
1 pt vinegar
1 tsp whole allspice
11/2 c water
½ c sugar
Boil beets until tender. Remove skins. (You can cheat and use canned beets.) Tie spices in cheesecloth. Heat vinegar, water, sugar, and spices to boiling point. Add beets and boil 5 minutes. Pack in sterile jars and fill with hot liquid. Seal.
Red Beet Eggs
Angelina Rachelle F
When making pickled beets, save some of the spicy pickling liquid and put into it a half dozen, shelled, hard-boiled eggs. These take on a beautiful color and excellent flavor and are grand as appetizers served with crisp hearts of celery. They are also good sliced in sandwiches or salads.
If you don't have any pickled beet juice there's a quick recipe in the cookbook you can use.
Pickles
Angelina Rachelle F
Small pickling cucumbers (preferably 4 inches or less, not too wide)
2 qt water
1/2 c vinegar
1/3 c salt
2 T of sugar
1 clove garlic
fresh dill herb
Boil water, vinegar, salt, and sugar into a brine. Wash cucumbers, cut off ends (do not peel). Layer dill and cucumbers in heavy glass or ceramic pot. Place 1 clove of garlic (cut up) with dill. Pour boiled brine over cucumbers. Place lid to hold cucumbers down and cover for about 24 hours.
Sour Cream Cucumber Salad
Joan Krommes Claypotch
1 large cucumber
1/4 to 1/2 onion, sliced
1/2 cup sour cream
1/2 cup milk
not quite 1/4 cup sugar
1 tablespoon vinegar (or to taste)
1/4 teaspoon salt
Mix all together and then add cucumbers.
Halushki (Noodles and Cabbage)
Angelina Rachelle F
This is popular at bazaars/block parities/church festivals. It's always served at these events in one of those wax lined thin cardboard rectangular containers that fries are often served in.
1 head cabbage
1 bag wide noodles
1 stick butter
salt & pepper
Variation 1: Cook wide noodles and drain. Cut up cabbage, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.
Variation 2: Cut the cabbage up any way you like (julienne, large or small squares, etc.), do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease/oil/butter or the 'grease' of your choice. I usually use butter but suit yourself. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease/butter/oil as you need it. Add the cooked noodles and serve. The amount of ingredients you use depends on how much halushki you want to make. Experiment!
You may also add diced potatoes or potato dumplings to it or sauerkraut or even cheese.
