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Country Kitchen

Country Kitchen

Scrumptious Sides

Stuffed Mushrooms

1.    Wash and de-stem about 12 button mushrooms, place them on a foil lined baking sheet
2.    Mix together 4oz soften cream cheese, 2 Tbsp Italian style breadcrumbs, ½ tsp salt and ½ cup shredded mozzarella cheese.
3.    Fill each mushroom
4.    Place under low broil for about 10 min, until brown and you see some liquid at the bottom of each mushroom
5.    Brush each mushroom with butter and serve immediately!



Shoestring Onion Rings

1. Cut onions into thin slices
2. Soak in milk
3. Dredge in flour mixed with seasoned salt
4. Fry until golden brown and enjoy!

Homemade Potato Chips

1. Peel and slice potatoes into very thin slices (rinse with ice cold water)
2. Deep Fry until golden brown
3. Place on a paper towel to absorb extra oil
4. Salt and enjoy!


Country Style Green Beans
1. Clean green beans and break off the ends.  Put them in a stock pot with; 
chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt
2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)
3. Drain water and add more salt to taste
**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)


Baked Beans
1 large or 2 small cans Pork-n-beans
1/2 cup ketchup
1 Tbsp mustard
1/2 cup brown sugar
1-2 Tbsp worcestershire sauce
2-3 strips of cooked bacon (crumbled)
1/4 cup diced onion
Combine all ingredients and pour into a square glass baking dish.  Bake for 30 min at 350 degree


Deviled Eggs

1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water
2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl
3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar
4.     Mix until well combined
5.     Scoop some filling into each egg and sprinkle with paprika.


Glazed Rainbow Carrots

1. Peel and evenly slice about 1 lb of rainbow carrots
2. Place in a skillet and pour on just enough water to cover the carrots. 
3. Add 1-2 Tbsp butter, ½ tsp salt and 1 Tbsp sugar
5. Turn heat to medium and allow carrots to simmer until all the liquid is gone leaving a glaze 
6. Stir to coat and serve

Cheese Green Beans




1. Preheat oven to 350 degree
2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 
3. Add 1 cup milk and ½ tsp of salt, stir to combine
4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 
5. Add ¼ tsp chili powder and stir
6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish
7. Pour on ½ of the cheese sauce and stir to combine
**You can either make double beans for freeze the extra sauce and have more later**
8. Sprinkle with French fried onions and top with foil
9. Bake for 15 min, remove foil and bake for an additional 15 min. 

for video see http://countrykitchenapproved.blogspot.com/2016/01/the-lunch-bunch.html

Creamy Classic Mac-n-Cheese

1. In a saucepan over medium heat melt 1/2 stick of butter. 
2. Add 2 1/2 cups cheddar cheese and stir until melted and gooey
3. Add 1 can of condensed cheddar cheese soup, 1 cup of milk, 1/2 cup sour cream, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 tsp pepper.
4. Stir until creamy smooth and set aside
** This makes 2 small 8x8 pans or 1 large 9x13 (I freezes well, so you can save the other half for later)

5. Prepare your favorite pasta to al dente and place in you baking dish
6. Pour on the cheese mixture and stir well
7. Crush some cracker crumbs and sprinkle over the top, drizzle with melted butter 
8. Bake at 350 for 30 min. 












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