Category Archives: Salads & Sides

Salads & Sides

Rotkohl

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Rotkohl

Red Cabbage
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Ingredients
  

  • 3 lb Red Cabbage
  • 3 Sour Green Apple
  • 1 large Onion
  • 1/4 cup Lard
  • 3 Cloves
  • 1 Bay Leaf
  • Salt To taste
  • 4 tbsp Sugar
  • 5 tbsp White Vinegar
  • 1 cup White Wine

Instructions
 

  • Peel then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage apples vinegar white wine sugar salt cloves and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid add a little bit of cornstarch to make it thicker.
Salads & Sides

Butternut Squash Casserole

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Butternut Squash Casserole

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Ingredients
  

  • 2 cup Squash Cooked Drained Mashed I Cut It In Half Scoop The Seeds Put It Cut-Side-Down In A Baking Dish With 1/2 Inch Of Water And Bake It On 350 Degrees For About An Hour
  • 3 Eggs
  • 1/3 cup Melted Butter
  • 1/2 cup Milk
  • 3/4-1 cup Sugar To Taste This Year I Used Maple Syrup Instead.
  • 1 tbsp Ginger Freshly Grated or 1/2 tsp powdered ginger (I use powdered)
  • 1/2 tsp Coconut Flavor

Instructions
 

  • Combine all ingredients in blender pour into lightly greased 1-1/2 qt. casserole dish bake at 350 degrees 1 hour or until firm in center I have found it is never done in an hour...closer to 90 minutes but maybe that is because I always have so much other stuff in the oven at Christmas.

Notes

from Steve and Jan
Salads & Sides

Colleen’s Colcannon Potatoes

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Colleen's Colcannon Potatoes

We found this recipe a couple of years ago and LOVE it with our corned beef.
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Ingredients
  

  • 2 lb Red Potatoes Scrubbed & Quartered, DO NOT Peel
  • 3 large Carrots Peeled, Halved And Cut Into 2-Inch Chunks
  • 1 lb Green Cabbage Cored And Chopped Into 1 Inch Pieces
  • 1 ea Parsnip Peeled, halved and cut into 2-inch pieces (optional)
  • 1/3 cup Flat Leaf Parsley Course Chop
  • 4 -8 tbsp Butter Softened
  • 1/4 cup Half-And-Half For Thinning If Desired (OPT)
  • 1/2 tsp Black Pepper
  • 6-8 ea Scallions Cleaned and sliced with green tops
  • Sea Salt. To Taste

Instructions
 

  • In a Dutch oven or deep pot, layer ingredients, bottom to top Potatoes, carrots, cabbage, scallions. Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
  • Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes. Drain and return all ingredients to pot.
  • Mash the mixture while adding butter and parsley. The potato mixture should be coarsely mashed & thick. Add milk for thinning if desired. Serve hot with sliced corned beef.