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Side Dishes

Macaroni Salad

Ingredients:

1 lb. macaroni
1 cup mayonnaise
½ cup Kraft Coleslaw dressing
½ cup diced purple onion
½ cup diced celery
3 hard-boiled eggs
salt & pepper to taste

Procedure:

Cook macaroni and eggs ahead of time and let cool. Add all remaining ingredients in a bowl and mix, then add to macaroni. Chop eggs and add last.

Summer Squash & Zucchini

Boil until tender; drain water, add salt, pepper, and garlic powder.

Bombay Beans

Ingredients:

1 Tbsp. Butter
1/4 tsp. Pepper
1/2 finely diced Onion
1/2 tsp. Garlic Salt
1 large Granny Smith Apple
2 Tbsp. golden Raisins
1/4 tsp. Curry Powder
1 tsp. Apple Cider Vinegar
1 28 oz. can Baked Bean w/brown sugar & bacon

Procedure:

Preheat oven to 325 degrees Fahrenheit.

In a large skillet, melt butter and sauté onions, apples and spices.

Add raisins, beans, and vinegar. Transfer to an ovenproof casserole. Bake for 20-30 minutes.

Kiwi Brown Rice Pilaf

Ingredients:

1 1/3 cups water
2/3 cup peeled, coarsely chopped Kiwi fruit
1 1/3 cups Apple Juice
1 cup uncooked Long Grain Brown Rice
1/4 cup diced, unpeeled Red Apple
2 Tbsp. Currants or Raisins
1/4 tsp. grated Orange Rind
1/4 tsp. Cinnamon

Procedure:

Combine water, apple juice and rice in a large saucepan. Bring to a boil.

Add currants and cinnamon, stirring well.

Reduce heat. Cover and cook rice according to package directions without the salt.

Remove from heat. Gently toss in kiwi fruit, apple and orange rind. Serve warm or cold.

Variations:

Substitute chopped dates or chopped dried apricots for currants.
Substitute peaches or pineapple for chopped kiwi fruit