Tasty Side Dishes

Baked Black Olives recipe
6 cloves garlic
1 1/2 teaspoons dried thyme
1 teaspoon red pepper flakes
1 cup olive oil
3 cups black olives

Preheat oven to 300 degrees F.

Cut garlic into slivers and combine with thyme, pepper flakes and oil in a baking pan. Add olives and toss. Bake until olives are plump, about 40 minutes. Let cool; refrigerate.

Bring to room temperature and lift olives out of the oil to serve.

NOTE : Leftover oil can be used to dress pasta or vegetables

Buttery Noodles recipe
6 tablespoons butter, divided
1 cup Ritz cracker crumbs
1 pound homemade-style egg noodles
2 tablespoons chicken base

Melt 2 tablespoons butter (saving the remaining 4 tablespoons for the noodles) in a sauté pan set over medium heat. Add cracker crumbs and cook, stirring often, until they are brown and crispy, about 8 minutes. Set aside.

Meanwhile, heat a large pot of water to boil. Add noodles and chicken base. Cook noodles until they are almost soft, but still have a bit of chewiness (different brands will require different times; check the package for instructions). Drain noodles in a colander and return them to the cooking pot. Immediately add butter, salt and pepper (it's easiest if butter has been diced). Stir gently, allowing the noodles to soak in the butter. Serve quickly, topping each serving with cracker crumbs.

Serves 6 as a side dish.

Cheddar Dumplings recipe
16 ounces medium Cheddar cheese, shredded
1 cup unbleached flour
3 quarts boiling water
1/2 pint sour cream
Paprika
2 large eggs
1 teaspoon salt
1/2 cup butter
Parsley, chopped

Mash the Cheddar cheese, then add the eggs, mixing well. Stir in the flour and salt. Drop by tablespoons into the rapidly boiling water. Cover and boil for 15 minutes.

Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.

Serves 4.

Fried Cinnamon Apples recipe
4 tablespoons butter or margarine
4 medium-size Granny Smith apples
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons water

In large skillet over medium flame, heat butter.

Meanwhile, core and peel apples; cut into 1-inch-thick slices. Add slices, a few at a time, to skillet; cook about 4 minutes. Turn apples to other side; sprinkle with sugar, cinnamon and water. Cook until apples are soft but still hold their shape, about 4 additional minutes. Serve hot.

Makes 6 servings.

Fruity Nutty Couscous recipe
1 cup couscous
1 1/2 cups boiling chicken broth or water
2 tablespoons butter
2 tablespoons minced, dried apricots
2 tablespoons dried currants or chopped raisins
2 tablespoons sliced almonds, roasted 1-2 minutes in a warm skillet

Place the couscous in a bowl. Stir in the boiling broth or water. Cover and let stand until the liquid is absorbed, about 5 minutes.

Meanwhile, melt the butter in a small skillet. Add the dried fruits and toasted almonds. Stir and let cook for a minute or so until heated through.

Add the fruit and nut mixture to the couscous. Mix well

Garlic Balls recipe
1/2 cup plus 2 tablespoons milk
2 tablespoons margarine
1/2 teaspoon salt
1 package dry yeast
2 to 2 1/4 cups all-purpse flour
1 tablespoon granulated sugar
1 egg
1 to 1/2 tablespoons garlic powder
Garlic salt

Scald milk and put in bowl and add margarine and salt. Cool to lukewarm. Add yeast. Let stand 5 minutes.

Add 1 cup flour and beat until smooth; blend in sugar, egg and garlic powder, and then remaining flour. On lightly floured surface, knead until smooth and elastic. Put into greased bowl, cover with damp cloth or Saran, and let rise until doubled.

Put on floured board and roll to 1/2 inch thickness. Cut 1 inch diameter. Let rise 15 minutes. Deep fry until golden brown. Drain on paper towels. Sprinkle with garlic salt. Toss in brown bag to absorb grease.

Makes about 6 dozen.

Garlic Butter Mushrooms recipe

2 dozen large mushrooms
1/2 cup butter
2 cloves garlic, minced
2 shallots, minced
1/2 cup minced parsley
Juice from 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees F for 10 to 12 minutes.

Swiss Potato Bake recipe
2 pounds frozen hash browns
1 pint whipping cream
2 cups grated Swiss cheese
1/2 cup (1 stick) butter, melted
Salt and pepper

Put hash browns into a 13 x 9-inch pan. Sprinkle with salt and pepper. Cover with grated cheese. Pour cream evenly over top. Drizzle with melted butter. Sprinkle with paprika, if desired. Bake at 350 degrees F for 1 to 1 1/2 hours.

Makes 16 servings.