Category: Side

Adam's Bottled Cranberry Sauce

Ingredients 18 C fresh or frozen Cranberries 6 C water 6 1⁄2 C sugar 1 cinnamon stick (or 1⁄4 t cinnamon) 1⁄4 t ground cloves 1 large orange (you’ll want the zest and the juice) 1 1⁄2 C granny smith apple, peeled and diced 10 pint sized mason jars, lids and rings. Instructions Peel and chop your apples. Zest the peel of your orange. In a large pot combine the water, sugar, cinnamon stick and cloves.


1 C yellow cornmeal 3⁄4 C hot water 1⁄2 C milk, warmed 2 tsp instant yeast 1 1⁄4 C whole wheat flour 1 1⁄4 C all purpose flour 1 1⁄2 tsp salt 2 Tbsp honey 1 Tbsp olive oil Instructions Mix the cornmeal and hot water in a small bowl. Stir in the warm milk, and let the mixture cool to lukewarm. Then add the remaining ingredients and mix and knead them together (by hand, mixer, or bread machine) to form a smooth, slightly sticky dough.

Cafe Rio Pico de Gallo

Ingredients 4 fresh tomatoes, chopped 1 white onion, chopped 1⁄4 bunch cilantro, chopped 2 cloves garlic, minced 1⁄2 tsp lime juice 1 tsp salt 1⁄2 tsp pepper

Cafe Rio Tomatillo Dressing

Ingredients 1 pkc Hidden Valley Buttermilk Ranch Dressing mix 1 C buttermilk 1 C Mayo 1-2 tomatillos 1⁄2-1 clove garlic, minced 1⁄2-1⁄3 bunch cilantro, chopped 1⁄2 tsp lime juice 1⁄2 -1 small jalepeno, seeds removed

Cheese Breadsticks

Ingredients 1 loaf (1 lb) frozen bread dough, thawed 1⁄3 cup butter, softened 5-6 garlic cloves, minced ¾ cup shredded part-skim mozzarella cheese ½ cup shredded Parmesan cheese, divided Instructions On a lightly floured surface, roll dough into a 12 inch square. Combine butter and garlic; spread over dough. Sprinkle with mozzarella cheese and ¼ cup Parmesan cheese. Fold dough in half. Cut into sixteen ¾ inch wide strips.

Cowboy Beans

Ingredients 1 pound lean ground beef 1⁄2 cup chopped onion 1 green pepper, chopped, or mixture of green and red bell pepper 3 cans beans, drained and rinsed (pinto, great northern, and kidney or your choice) 1⁄2 cup brown sugar 2 tbsp. prepared mustard 2 tbsp. Worcestershire sauce 1 1⁄2 cups ketchup Instructions In a large skillet over medium heat, brown the ground beef with onion and green pepper. Add beef mixture to crockpot with the remaining ingredients.

Deviled Eggs

Ingredients Eggs Mayo Mustard Salt Pepper Instructions Hard boil desired number of eggs. Cool and shell. Cut eggs in half lengthwise. Mix yolks with mayonnaise, mustard, salt, and pepper. Spoon yolk mixture back into egg whites.

Dulcie's Rice and Beans

Ingredients ½ cup tomato sauce ½ cup sulfrico ½ cup oil 2 cans Pinto beans Instructions Combine tomato sauce, sulfrico, and oil and cook until mixed. Add beans and cook simmer until flavors are combined. Serve with rice.

Dutch's Wicked Baked Beans

Ingredients 6-8 strips bacon, chopped into 1⁄4 inch pieces 1⁄2 medium onion, diced 1⁄2 green bell pepper, diced 1-2 jalapeño peppers, seeded and diced 55 oz can Bush’s Original Baked Beans 8 oz can crushed pineapple, drained 1 cup light brown sugar, packed 1 cup ketchup 1 Tbsp mustard powder Wood mesquite, pecan, or oak Instructions Sauté bacon until crispy Sauté onion, bell pepper, and jalapeños until tender Combine and mix all ingredients Pour in to 12x9 or 9x9 aluminum baking pan Preheat smoker to 220°F to 250°F Place beans in smoker and cook for 2.

Fabulous French Bread

Ingredients 1 C boiling water 1⁄3 C warm water 1 T yeast (I use active dry) 2 T sugar 1 T salt 1 T shortening (I use butter flavored Crisco) 1 C cold water 5-6 cups flour (I use all-purpose flour) 1 egg Instructions Preheat your oven to 170 degrees. Fill a glass measuring cup with 1 cup of water. Pop it into the microwave and heat it for 3 minutes, or until the water is boiling.

Funeral Potatoes

Ingredients 2 lbs frozen hash browns 1 can cream of chicken soup 1 cup sour cream 2 cups shredded cheddar cheese ½ cup chopped onions 1 tsp salt 1 tsp pepper ¾ cup melted butter, divided 2 cups crushed cornflakes Instructions Mix hash browns, soup, sour cream, cheese, onions, salt, pepper, and ½ cup melted butter. Spread into a 9x13 baking dish. Combine remaining butter, and crushed cornflakes and top potato mixture evenly.

Lime Rice (Cafe Rio)

Ingredients 1 T butter 1⁄2 yellow onion, chopped 2 cloves garlic, minced 3 1⁄3 Cups water 4 tsp chicken buillion 1⁄4 bunch cilantro, chopped 1 tsp cumin 1 small can diced green chilies 1⁄2 Tbsp lime juice 1⁄4 tsp pepper 1 1⁄2 C rice Instructions Saute butter, onion, and garlic. Add the rest of the ingredients, stir, cover, and cook until done.

Oven Roasted Cabbage Wedges

Ingredients 1 head green cabbage 1⁄4 C olive oil 1 1⁄2 tsp garlic salt 1 tsp onion powder 1 tsp fennel seeds 1⁄4 tsp black pepper Instructions Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper. Cut cabbage in 1 inch slices from top to bottom. Line slice in a single layer on a baking sheet. Brush each wedge with a generous coating of olive oil.

Peasant Bread

Ingredients 1 pkg dry yeast (2 1⁄4 tsp) 2 C warm water 1 Tbsp sugar 2 tsp salt 4 C flour Instructions Mix in a large bowl until blended. Cover and let rise until it has doubled in size (about 1 hour). Divide into 2 rounds and place on a cookie sheet. Cover and let rise for 1 hour. Brush with melted butter and sprinkle with cornmeal. Bake at 425 for 10 minutes.


Ingredients 4 cups milk, scalded 1 cube margarine 1⁄2 cup sugar Approximately 10 cups flour 4 Tbs yeast 1 Tbs salt 4 eggs Instructions Add salt, sugar, margarine to milk. Cool. Add yeast and eggs. Mix in flour a few cups at a time. Let rise. Shape as desired. Bake 12 minutes at 375 degrees.

Sauteed Kale

Ingredients 3 Tbsp olive oil 1 1⁄2 lbs young kale, stems and leaves coarsely chopped 2 cloves garlic, finely sliced 1⁄2 Cup chicken broth salt and pepper 2 Tbsp red wine vinegar Instructions Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high. Add the stock and kale and toss to com-bine. Cover and cook for 5 minutes.

Smoke Roasted Asparagus

Ingredients 2-3 lbs fresh asparagus 1 Tbsp kosher salt Balsamic vinegar 1⁄2 cup butter, melted Wood pecan or apple Instructions Snap off ends of asparagus. Place asparagus stalks parallel in shallow pan Season with kosher salt. Add enough balsamic vinegar to partially cover stalks Preheat smoker to 225°F to 240°F Place pan with asparagus in smoker for 1 hour Drain off liquid in the pan after removing from smoker.

Smoked Cheddar Cheese

Ingredients 2 blocks of 8 oz cheddar cheese Wood apple, alder, or cherry Instructions Prepare smoker for cold smoking. Place cheese on grate and apply light smoke for 4 hours. Remove cheese from grate and refrigerate in Ziploc bag for 2 weeks.

Smoked Cheese Sticks

Ingredients 24 cheese sticks Wood apple, alder, cherry, or oak Instructions Prepare smoker for cold smoking. Lay cheese sticks on grate with about 1⁄2 inch between them. Apply light smoke for one hour, maintaining temperature less than 90° F. Remove cheese sticks from grate and refrigerate in Ziploc bag for 4-10 days.

Smoked Corn on the Cob

Ingredients 6-8 ears of corn (husks on) 1⁄4 cup extra virgin olive oil 1 tsp kosher salt 1 tsp coarsely ground black pepper 1⁄2 cup butter, softened 1 tsp finely chopped fresh chives Wood hickory, mesquite, or pecan Instructions Pull husks down without removing them, remove silk Submerge cos in deep pot of cold water, soak for 2 hours Pat corn dry with paper towel Mix olive oil, salt, and pepper Rub mixture all over each corncob pull husks into original position Preheat smoker to 225° to 240°F Place corncobs on grate, leaving space between ears to allow smoke access to all sides of the corn.