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Side Dishes



Potatoe Salad

Baked Goober Beanies

2 1-pound cans pork and beans, partially drained
3/4 cup brown sugar
2 tsp. dry mustard
5 slices of bacon, chopped
1/2 cup ketchup 

 Empty one can of beans into a 1-1/2 quart casserole dish.  Combine the brown sugar and mustard, and sprinkle half over the beans.  Top with other can of beans and sprinkle with remaining brown sugar, chopped bacon, and ketchup.  Bake uncovered at 325 degrees for 2-1/2 hours.  Serves 4-6

Barney's Broccoli Casserole

2 pkgs frozen chopped broccoli
1 cup shredded cheddar cheese
1/2 cup mayonnaise (real mayonnaise, not Miracle Whip)
1 can cream of mushroom soup
1-1/2 teaspoons onion powder
1 small can of mushrooms
1 egg
dash of salt and pepper

 Cook broccoli according to directions and drain.
Mix together all ingredients, add cooked broccoli
In a buttered 2 quart bowl, bake at 350 degrees for 45 minutes

Cheesy Broccoli and Cauliflower

1 1/2cups cauliflower
1 1/2cups Broccoli (cut in large bite size pieces)
Cheese sauce

Blanch broccoli and cauliflower 4-5minutes cover with 2/3 hot cheese sauce let stand 5minutes transfer to 9X13 backing pan cover with remaining cheese sauce and back 325 for 30 minutes let cool 15 minutes before serving.

Clara's Cauliflower Bake

1 head cauliflower
1 cup sliced mushrooms
1/4 cup diced green pepper
1/4 cup butter
1/3 cup flour
2 cups milk
salt and pepper to taste
1 c. shredded Swiss cheese
2 tbsp. chopped pimento

 Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender, about 8 to 10 minutes. Drain. Sauté mushrooms and green pepper in butter in medium saucepan until tender. stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt, pepper, and pimento. Heat oven to 325°. Put half of the cauliflower into a buttered 2-quart casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Bake until hot and bubbly, about 15 minutes.
Serves 8 to 10.

Crowley's Cranberries

1 12-ounce bag cranberries
1-1/2 cups sugar
1/2 cup water
Place the cranberries in a shallow baking dish.  Sprinkle with sugar and add water to cover.  Bake in a 350-degree oven for 45 minutes to 1 hour, until the cranberries pop and form their own glaze.

Serve warm
Serves 4

 Fried Rice

1 1/2 cups cold cooked rice
2 green onions, chopped
1 small carrot, diced
1/4 cup fresh or frozen peas, thawed
4 teaspoons soy sauce
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
1 egg, beaten
salt and pepper to taste
 In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper
Fried Rice II

1/4 cup finely chopped onion                       
2 teaspoons canola oil
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons lime juice
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
3 cups cold cooked rice
2 cups frozen mixed vegetables, thawed
  In a nonstick skillet, sauté onion in oil until tender. Add ginger and garlic; sauté 1 minute longer. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.

Great American Potato Salad

1/2 cup Real Mayonnaise 
1 Tbsp. yellow mustard 
1/2 tsp. celery seed 
1/2 tsp. salt 
1/8 tsp. pepper 
4 cups cubed potatoes, cooked 
2 hard-cooked eggs, chopped 
1/2 cup chopped onions 
1/2 cup sliced celery 
1/3 cup dill pickle relish
MIX mayo, mustard, celery seed, salt and pepper in large bowl. 
ADD remaining ingredients; mix lightly. Cover. 
REFRIGERATE several hours or until chilled. 
Substitute GREY POUPON Dijon Mustard for the yellow mustard

German Potato Salad

½ lb. bacon, fried crisp    
1 tbsp. sugar
6 c. potatoes     
1 tsp. celery seed
1 c. chopped onions    
1 tsp. salt
½ c. chicken broth    
½ c. vinegar
2 tbsp. pimentos (canned ) chopped      
1 large egg

 Cook bacon in large skillet until crisp; drain on paper towels. Add potatoes and onions to bacon grease; fry until tender. Add remaining ingredients and cook until thickened, about 4 minutes. Put bacon and pimentos over top. Stir until mixed. Serves 6. Serve while hot.

Grumblers Dumplings

4 raw potatoes  grated
8 slices of bread (dipped in water and squeezed out)
1 med onion
2 eggs
Fresh parsley
Salt and pepper to taste

Put squeezed out bread in bowl with grated onion, parsley, salt and pepper, potatoes, and well beaten eggs. Form into balls and roll very lightly (important) in some flour. Drop potato balls in salted boiling water and cook for 15 min uncovered.

Pink Stuff  (Salad)

1 Large carton small curd cottage cheese
1 large carton whipped topping, thawed
1 small pkg. strawberry gelatin
1 small can crushed pineapple
(partially drained)

 Mix all ingredients and refrigerate.  Keeps for 2 weeks

scallop potatoes

1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork

Sweet Potato Soufflé

3 cups cooked, mashed sweet potatoes
6 tablespoons butter, melted
1/2 cup orange juice
1/2 cup milk
1/2 cup brown sugar
1 teaspoon vanillas extract
1/3 cup all-purpose flour
1/2 cup sugar
1 cup chopped pecans
1/2 teaspoon salt
Grease a baking dish.  In a mixing bowl combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, 3 tbsp. of melted butter, and cinnamon.  Beat until fluffy, and pout into the prepared baking dish.  Melt the remaining butter and add the brown sugar, flour, and pecans.  Sprinkle the mixture over the potatoes. Bake in a 350-degree oven for 35 minutes.  Top with marshmallows and bake until browned

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