Side Dishes

Georgina Nimegeers

1 lb dried navy beans
4 cups water
2 tsp salt
½ lb salt pork or bacon ends
1/3 cup dark molasses
¼ cup maple syrup
2 tbl brown sugar
1 large onion, chopped
1 green pepper, chopped
2 tsp dry mustard
2 cups tomato juice
1 bay leaf
½ clove garlic
1 tsp Worcestershire sauce
½ tsp Tabasco sauce
1 lb beef sausage

Wash beans; soak overnight in water. The next morning, bring to boil and add salt. Cover; simmer 1 hour. Drain; reserve liquid. Cut pork into thick slices; place into bottom of 3-quart bean pot or dutch oven. Add beans. Mix remaining ingredients (except beef sausage) together; pour over top. Stir lightly, then cover tightly. Bake 3 hours at 275°F. Uncover; bake 2 to 3 hours until beans are tender, adding more tomato juice or reserved liquid as necessary. Chop up and cook beef sausage; add to beans for last 1/2 hour of cooking.


3 cups mashed potatoes
1 tsp salt
5 tbl oil
1 cup flour

Stir salt and oil into potatoes. Add flour gradually. Chill completely. Pull into about 18 pieces and roll very thin (as close to paper-thin as possible; lefse rolling pins are available). Cook on hot griddle, turning once. Serve hot with butter and brown sugar.

Main Dishes

Cheryl Rinehart

1/3 cup dry bread crumbs
3 tbl grated Parmesan cheese
2 large egg whites
2 tsp water
2 chicken breasts, skinned and deboned (halved and pounded to 1/4—inch thickness)
2 tbl olive oil
1 lemon, quartered lengthwise

Place the Parmesan cheese in one bowl. In another bowl, lightly beat the egg whites and water. Place the bread crumbs in a third bowl. Dip the chicken breasts into the cheese, then into the eggs, then into the crumbs, coating both sides evenly. Lay them on a rack and refrigerate, uncovered for 20 minutes. Heat the olive oil in a heavy 10-inch skillet over moderately high heat for 1 minute. Add the chicken and brown about 3 minutes on each side or until golden brown on outside and no longer pink when cut near the center. Transfer to warm platter, garnish with lemon sections and serve.


6 filets of trout (1/2 lb each)
2 eggs
½ pint milk
2 cups vegetable oil
1 lb almonds
1 cup butter
1 lemon
1 tbl chopped parsley
1 tsp Worcestershire sauce

Season trout filets with salt and pepper and roll in flour. Dip in milk, into which eggs have been beaten. Fry slowly in deep fat until golden brown. Remove fish from fat and cover with crushed almonds.

Brown butter until golden brown and remove from heat. Squeeze lemon into butter, add Worcestershire sauce and parsley, pour over fish and serve.

Cheryl Rinehart & Jim Berry

3 lbs boneless chicken breasts
6 tbl peanut oil
3 egg whites
¼ tsp salt
¼ tsp MSG
¼ tsp sugar
¼ tsp white pepper

Score the chicken crosswise and cut into 1 to 1 1/2 inch pieces. Combine the rest of the above ingredients in a large bowl and allow the chicken pieces to soak for at least one hour.

1 ½ cups cornstarch
¾ cup flour

Remove the chicken from the marinade and dip in the cornstarch/flour mixture until dry. Cook the chicken in peanut oil on low heat until the edges just begin to turn brown. Remove from the pan. Using fresh oil, turn up the heat to high and cook the chicken until crispy brown. Do not overcook.

3 green onions, chopped
1 tbl fresh ginger, grated
2 tsp fresh garlic, crushed
2 tbl sesame seeds 

Saute the above ingredients in 2 tablespoons of peanut oil until tender. Add chicken to pan, add enough rice vinegar to just wet the chicken. Stop stirring and sprinkle enough sugar to completely coat the chicken. Resume stirring and add sauce and sesame seeds to completely, and liberally, coat the chicken. Cook until the sauce thickens, stirring constantly.


1 cup Sweet & Sour sauce
½ cup honey
¼ cup Hoisin sauce
¼ cup oyster sauce
5 tbl sugar
2 tbl soy sauce
5 tbl corn starch (mix with water until smooth)
1 tbl fire oil or equivalent 

Chicken may be served as is with rice or on a bed of steamed broccoli.


2 lbs peeled shrimp
1 lb flaked crab meat
1/3 cup flour
1/3 cup liquid vegetable oil
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
10 ounces cut okra
1 8-oz can tomato sauce
¼ cup chopped fresh parsley
1 13-oz can chicken broth
3 bay leaves
2 tbl Worcestershire sauce
1 tbl thyme
1 tbl Kitchen Bouquet
2 tsp garlic salt
2 tsp pepper
liquid hot pepper sauce to taste
hot cooked rice

To make roux, heat oil in large cast-iron kettle. When very hot, but not smoking, add half the flour. Stir constantly with wire whisk. Add remaining flour. Stir rapidly with whisk until dark and smooth. Add vegetables and cook until tender. Add tomato sauce, 2 cups water and chicken broth. Simmer for 1 hour. Add remaining ingredients except rice. Simmer for 15 minutes. Serve over hot rice. Makes 8 to 10 servings.


Alpine Village Inn

In large stock pot:

2 qts water
4 chicken thighs, remove skin and cook until tender

In separate pan:

1 onion (peeled and quartered)
4 carrots (peeled and cut up)

Cook in water (about 1/2 to 3/4 cup) until tender. After chicken is cooked remove from bone and put in blender with some broth and liquefy meat. Return to broth. Liquefy carrots and onion in blender and add to chicken mixture.


1 ½ tsp celery salt
1 ½ tsp Accent
3 tsp chicken bouillon
1 ½ tsp Kitchen Bouquet

In another pan melt 1/2 cup Crisco with 5 tablespoons flour, until barely thick. Add to soup stirring to keep smooth. Cook on low heat for 20 to 30 minutes.


Donna’s Downhome Diner

2 ½ cups self-rising flour
12 ounces beer, stove hot
1/3 to ½ cup sugar

Mix ingredients. Place in greased muffin pan. Top with butter and bake at 375°F for 30 to 45 minutes.


2 pkg yeast
½ cup warm water
¾ cup scalded milk
1/3 cup sugar
1 tsp salt
dash ground nutmeg
2 egg yolks
½ cup softened margarine
4 ¼ to 4 ¾ cups flour

Dissolve yeast in water. Stir in milk, sugar, salt, nutmeg, egg yolks, margarine and 3 cups of flour until smooth. Dough hook the rest of the flour in. Let rise in greased bowl for 1 ½ hours or until doubled.

Punch dough down. Cut off small balls and wrap around sausage. Let rise for 45 minutes. Bake at 350°F for 11 to 15 minutes. Brush with margarine.

Norwegian Poor Knights

2 eggs
½ cup milk
8 slices white bread, without crusts
¼ cup dried bread crumbs
2 tbl sugar
2 tsp cinnamon
2 tbl margarine or butter

Beat eggs and milk; dip bread slices in mixture. Combine bread crumbs, sugar and cinnamon. Sprinkle on each side of bread slices.  Heat margarine on griddle; saute bread slices on both sides until golden brown. Spread with jam or jelly or sprinkle with powdered sugar before serving.


Fred Steinkamp

1 lb ground beef
1 lb hot pork sausage
1 onion, chopped
2 lbs Velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes
Brown the ground beef and pork sausage together with the chopped onion. Drain grease. Slowly melt the cheese on low heat. Add the soup and tomatoes. Mix thoroughly. Add the meat mixture and stir.
Pickled Beans

3 lbs yellow wax beans
1 tbl salt
3 cups vinegar
1 ½ cups water
3 cups sugar
2 tbl mixed pickling spices
Cut ends from wax beans and rinse in cold water. Slice the beans lengthwise (French Style) and cook in boiling water until they are tender but not soft. Drain. Boil vinegar, water, sugar and spices, which have been tied in a small cloth, for 5 minutes. Add drained beans and let come to a boil. Remove spice bag. Pack into sterile jars and seal. Makes 4 to 6 pints.


Once again, had to look for fabric that wasn’t to frilly for teenage boys.  This was very “Springy” and not offensive to their masculinity.  🙂