Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
SIDE DISHES
CHRISTMAS RICE
Toni Spears, Lewiston
½ cup onion, finely chopped
3 celery ribs, finely chopped
½ green pepper, chopped
½ red pepper, chopped
1 Tbs. butter
2 cups chicken broth
2 cups uncooked instant rice
½ tsp. salt
¼ tsp. pepper
In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from heat, set aside. In a saucepan, bring the broth to a full boil. Remove from heat. Quickly stir in the rice and celery mixture, salt and pepper. Cover and let stand 6 to 7 minutes. Stir before serving.
BROCCOLI AU GRATIN
Judy Cantrell, Lewiston
16 ounces frozen chopped broccoli
1/3 cup crushed butter flavored crackers
10.75 ounce can cream of chicken soup, undiluted
¾ cup shredded cheddar cheese
Cook broccoli by package directions, drain. Mix soup and cheese, stir into broccoli. Put in a greased 1 ½ quart baking dish, sprinkle with cracker crumbs. Bake, uncovered at 350 degrees for 15-20 minutes or until heated through. Makes 4 servings.
CORN SOUFFLE
Miranda Ickes, Kooskia
1 box Jiffy corn muffin mix
1 can corn (drained)
1 can creamed corn
1 stick (1/4 cup) butter or margarine, melted
8 ounces (1 cup) sour cream
Salt and pepper to taste
Combine corn muffin mix, melted butter and creamed corn in a large bowl. Blend in sour cream and corn. Pour mixture into 8x8 or 9x9 pan. Sprinkle the top with salt and pepper. Add paprika for color if desired. Bake at 350 degrees for 45-60 minutes or until golden brown on edges and just set in center. Let cool slightly and cut into squares to serve.
NOSEY CRANBERRY SALAD
Mary Moore, Lewiston
4 cups cranberries
2 cups sugar
2 cups grapes (halved)
½ cup walnuts
½ cup celery- chopped fine
1 cup whipped topping
Grind cranberries, then sprinkle the sugar over the cranberries and drain overnight. Add the grapes, walnuts, celery and whipped topping. Wnjoy!
CRANBERRY SALAD
Carol Peterson, Lewiston
1 lb. or package fresh cranberries
2 oranges
2 apples
1 ½ cup diced celery
2 cups sugar
3 ounce package orange jello
3 ounce package lemon jello
Chop first three ingredients in food processor. Combine that with celery and sugar and let set for ½ hour. Dissolve both packages Jello in 2 ½ cup boiling water. Add jello to cranberry mixture, stir. Place mixture into jello molds and chill until set.
SWEET POTATO FRIES
Tina McLean, Lewiston
6 baked sweet potatoes, cooled
Oil for frying
½ cup apricot-pineapple jam
1 cup coconut, shredded
Peel sweet potatoes. Cut each potato in half into 4 slices. Fry small amounts in deep, hot oil (360 degrees) about 3 minutes or until browned. Drain on paper towels. Mix jam with coconut. Serve jam mixture as dipping sauce with fries.
