Brown Sugar Carrots
2 15-oz cans cut carrots
½ stick butter
3 Tablespoons brown sugar
¼ teaspoon ground ginger
Drain carrots, reserving 2 TBLSP liquid. Combine the 2 TBLSP carrot liquid with the butter, brown sugar, and ginger. Heat thoroughly. Add carrots and cook for approximately 3 minutes more. Serve hot.
Spiced Rice
1 C instant rice
2 cups water
2 tablespoons Butter
1 tsp basil
1 tsp thyme
2 cubes beef bullion
Melt the 2 cubes bullion in the water in a sauce pan. Add the rice and butter as the water starts to boil. Add basil and thyme, stirring to mix into the rice. Lower heat and simmer until the rice absorbs all the water. Serve hot with more butter if desired.
Simple Cole Slaw
1 medium head cabbage
1 cup mayonnaise
2 to 3 tablespoons heavy cream
1/4 to 1/2 teaspoon celery seed
salt and pepper, to taste
Combine all ingredients, adding more mayonnaise if needed and just enough cream to make it creamy. Add seasonings. Taste and adjust seasonings. Refrigerate for at least 1 hour. Serves 6 to 8.
Potato Salad for 50
5 lbs potatoes, cooked, cooled, cut into small pieces
1 small onion, finely diced
3 teaspoons salt
1 teaspoon pepper
2 cups Italian dressing
2 cups mayonnaise
4 tablespoons mustard
3 tablespoons sweet pickle relish
1 cup finely chopped celery
8 hard boiled eggs, peeled and sliced
paprika
Combine potatoes with Italian dressing, salt, pepper, and onion. Let sit at least three hours or overnight. Mix together mayonnaise, mustard and sweet pickle relish. Fold mayonnaise mixture, along with celery, into potatoes. Top with sliced, hard boiled eggs, and sprinkle with paprika. Servings: 50.
Cucumber Salad
3 medium cucumbers, peeled and diced
1/2 medium onion, diced
1 Tbsp. white vinegar
1/3 cup sugar
1/4 cup water
Mix all the ingredients in a bowl. Cover and refrigerate several hours or overnight. Serves 4.
