Side Dishes

Mashed Potatoes

4 large potatoes peeled and cut in pieces

2 T. butter

Boil potatoes until soft.  Drain. Add butter and milk and beat with electric mixer until fluffy.

Spanish Rice

1 T. oil

2 T. onion, cut fine

1 C. rice

1/2 C. tomato sauce

1 C. water

2 Bouillon cubes

1 tomato chopped

Sauté onion in hot oil; add rice and stir to coat with oil. Add tomato sauce, water and bouillon. Stir and bring to boil. Reduce heat to low, cover and let sit 25 min.  Remove from heat, add tomatoes, replace lid and let steam for 20 minutes.

White Rice

1 C. rice

2 C. water

Put ingredients in saucepan.  (Add salt if desired.)  Bring to boil, reduce heat to gentle simmer and cover.  Cook about twenty minutes or until water is absorbed and rice has pocks or holes.  Don’t stir while cooking!  Remove from heat, let sit 5 minutes, then fluff with fork.

Variation: add 1 T. lemon pepper to water.  

Gulliver’s Creamed Corn 

2 20 oz. packages frozen corn

1 c. whipping cream

1 c. milk

1 t. salt

2 T. sugar

Pinch pepper

2 T. melted butter

2 T. flour

Combine all ingredients except flour and butter in pan and boil.  Simmer 5 minutes.  Blend butter and flour together, then add to corn.  Mix well and remove from heat. (Once, we accidentally got whipped cream instead of whipping cream... we omitted the sugar and added about 3 cups whipped cream and it turned out great!)