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Quick Maryland Crab Soup

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Quick Maryland Crab Soup
Prep Time
10 mins
Cook Time
1 hr
 
Course: Side Dish, Soup
Cuisine: American
Author: Steve
Ingredients
  • 5 cans vegetable beef soup
  • 1 lb. Maryland crab meat
  • 16 oz. can string beans
  • 11 oz. can peas
  • 6 oz. can tomato paste
  • 17 oz. can golden whole kernel corn
  • 1 tsp. seafood seasoning
  • 2 soup cans water
  • salt (to taste)
  • pepper (to taste)
Instructions

  1. Add all of your ingredients together in large pot.

  2. Do not dilute or drain canned items.

  3. Simmer for 1 hour, stirring occasionally. Serve hot.

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Woldorf Souffle Salad

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Woldorf Souffle Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: salad recipe, souffle salad
Author: Juanita
Ingredients
  • 1 pkg. lime gelatin
  • 1 cup hot water
  • 1/2 cup cold water
  • 1/2 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1 cup diced apples
  • 1/2 cup diced celery
  • 1/2 cup chopped walnuts
Instructions

  1. Dissolve gelatin in hot water.

  2. Add cold water, lemon juice, salt and mayonnaise. Blend with rotary beater.

  3. Pour into freezer tray.

  4. Chill until firm, one inch from the edges, but still soft in the center.

  5. Dump mixture into a bowl and whip until fluffy.

  6. Fold in apples, celery and walnuts.

  7. Pour into 1 quart mold.

  8. Chill in refrigerator until firm, about 30-60 minutes.

  9. Serve on top of salad greens and garnish with sliced apples and walnuts.

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Cottage Cheese Salad

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Cottage Cheese Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: cottage cheese salad, salad recipe
Servings: 8 people
Author: Juanita
Ingredients
  • 2 Tbsp. gelatin
  • 2 cups cottage cheese
  • 1/2 cup salad dressing
  • 1 cup celery, chopped
  • 1/4 cup cold water
  • 3/4 tsp. salt
  • 1/8 tsp. paprika
  • 1 cup peas
  • 1/2 cup carrots, grated
Instructions

  1. Soften gelatin in cold water and dissolve over hot water.

  2. Combine cottage cheese, salt, paprika and salad dressing.

  3. Add dissolved gelatin, then the vegetables.

  4. Pour into large wet mold.

  5. Chill until firm. Serve on bed of lettuce with desired dressing.

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Ray’s Crab Soup

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Ray’s Crab Soup
Prep Time
5 mins
Cook Time
30 mins
 

This is one of our family's long time favorite recipes.

Course: Side Dish, Soup
Cuisine: American
Author: Ray
Ingredients
  • 2 boxes beef broth (32 oz. each)
  • 1/2 dozen crabs, cleaned
  • 32 oz. frozen mixed vegetables
  • 10.5 oz. can beef consomme
  • salt (to taste)
  • pepper (to taste)
  • seafood seasoning (to taste)
Instructions

  1. Fill a large pot with water. Combine all ingredients.

  2. Cook 30 – 45 minutes, until done.

  3. Can add noodles if desired.

  4. Soup can spoil if left out too long. Refrigerate after serving.

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Minestrone Soup

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Minestrone Soup
Prep Time
15 mins
Cook Time
1 hr 25 mins
Reheating
20 mins
 
Course: Soup
Cuisine: American
Keyword: homemade soup, soup recipe
Author: Randy
Ingredients
  • 1/2 lb. Italian sweet sausage (frozen)
  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 clove finely minced garlic
  • 2 small zucchini, sliced
  • 2 cups finely shredded cabbage
  • 1 lb. can tomatoes (undrained)
  • 2 10 oz. cans beef bouillion
  • 1 lb. can northern beans or navy beans
  • 1/2 cup rice
  • 1/2 cup red wine
  • 1 tsp. basil
  • salt and pepper to taste
  • shredded parmesan cheese (optional)
Instructions

  1. Slice the frozen sausage crosswise and brown with olive oil in dutch oven.

  2. Add onion, garlic, carrots, and basil. Cook for 5 minutes.

  3. Add zucchini, tomatoes with the liquid, bouillion,cabbage, salt, and pepper.

  4. Bring soup to a boil and then reduce the heat. Simmer covered for 1 hour.

  5. Add the beans, rice, and wine. Cook for 20 minutes, until rice is done.

  6. Let cool and then refrigerate.

  7. Reheat soup for 20 minutes. Soup should be thick. If not add more bouillion. Top with cheese and serve.

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Juanita’s Rice Pudding

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Juanita’s Rice Pudding
Prep Time
5 mins
Cook Time
1 hr 30 mins
 
Course: Dessert, Side Dish
Cuisine: American
Keyword: rice pudding
Author: Juanita
Ingredients
  • 1/2 cup uncooked rice
  • 1 cup water
  • 1 quart milk
  • 1/8 lb. butter
  • pinch of salt
  • 2 eggs
  • 1/2 cup sugar
  • pinch of nutmeg
  • 1/2 cup raisins
  • 1 tsp. vanilla
Instructions

  1. Boil the uncooked rice, water, milk, butter and salt for one and a half hours. Stir occasionally.

  2. Beat lightly your eggs, sugar and nutmeg.

  3. Turn down the pot to low and add egg mixture slowly.

  4. Slowly add your vanilla and raisins and cook on low until thick enough to coat the spoon, stirring occasionally.

  5. Remove from heat and sprinkle additional nutmeg over top before serving.

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Hasselback Potatoes

Hasselback Potatoes
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Hasselback Potatoes
Prep Time
7 mins
Cook Time
1 hr 30 mins
 

We made these for Mother's Day this year for something special during the pandemic. They came out wonderful and everyone enjoyed them. They were a hit with our family as I'm sure they will be with yours.

Course: Side Dish
Cuisine: American
Keyword: hasselback potatoes, potato side dish
Servings: 4 people
Author: Walter
Ingredients
  • 4 potatoes, washed
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. rosemary
  • 1 1/2 tsp. pepper
  • 1/3 cup olive oil
  • 1/4 stick of butter melted
  • shredded cheese (optional)
  • sliced ham (optional) – can use bacon bits as well
Instructions

  1. Preheat oven to 350 degrees.

  2. Wash potatoes.

  3. Melt your butter in microwave safe bowl. Add rosemary, salt, and pepper and mix.

  4. Cut your potatoes most of the way through. Leave about a quarter inch.

  5. Brush half of the butter mixture over the cut potatoes including the sides.

  6. Cook for 1 hour 20 minutes at 350 degrees.

  7. Pull out potatoes and brush last half of mixture over potatoes.

  8. Add shredded cheddar cheese and ham or bacon bits in between the cut slices of potatoes. (Optional)

  9. Cook for 10 more minutes.

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Fluffy Muffins

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Fluffy Muffins
Prep Time
5 mins
Cook Time
20 mins
 
Course: Breakfast
Cuisine: American
Author: Randy
Ingredients
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup shortening, melted
  • 2 cups flour
  • 3 tsp. baking powder
  • 3 Tbsp. sugar
  • 1/2 tsp. salt
Instructions

  1. Mix milk, egg, and shortening.

  2. Sift remaining ingredients together and lightly add to previous mixture. Do NOT beat.

  3. Pour batter into a greased muffin pans, 2/3 of the way full.

  4. Bake at 425 degrees for 20-25 minutes.

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Sally’s Broccoli Casserole

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Sally’s Broccoli Casserole
Prep Time
10 mins
Cook Time
20 mins
 
Course: Side Dish
Cuisine: American
Author: Sally
Ingredients
  • 1 package frozen broccoli (approximately 10 oz.)
  • 1 jar Cheez Whiz
  • 1 sleeve Ritz crackers (or similar cracker)
  • 1 stick butter
Instructions

  1. Cook frozen broccoli according to package.

  2. Mix broccoli with Cheez Whiz and pour into casserole dish.

  3. Crush one sleeve of Ritz crackers, or similar cracker, and sprinkle on top.

  4. Melt one stick of butter and pour over the top of the crackers.

  5. Cook at 350 degrees for 20 minutes.

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Marian’s Baked Macaroni and Cheese

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Marian’s Baked Macaroni and Cheese
Prep Time
40 mins
Cook Time
30 mins
 
Course: Side Dish
Cuisine: American
Author: Marian Kaldenbach
Ingredients
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 Tbsp worcstershire sauce
  • 1 lb. can of tomatoes
  • 8 oz. macaroni
  • 1 cup Velveeta cheese
  • 1/2 Tbsp. olive oil
  • 1 can mushrooms
Instructions

  1. Saute your mushrooms and put aside.

  2. In a saucepan, mix your tomatoes and worcestershire sauce and cook on low heat for 30 minutes.

  3. While your sauce is cooking, cook the macaroni according to the directions on the package.

  4. Brown your ground beef with your onion and green pepper in a large pan.

  5. Drain the macaroni and mix all ingredients. Pour into greased 9×13 pan.

  6. Cook for 30 minutes at 350 degrees or until cheese is melted and brown.

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