Category: Sides
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Kay’s Mexican Cornbread
My dear friend Kay makes this for so many of our gatherings and this cornbread is sooooo good. It is ALWAYS the hit of every party. It freezes well, a great compliment to many dishes or fantastic to eat just by itself. I will warn you ahead of time, it’s hard to eat just one…
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Potato & Gouda Cheese Casserole
For a quick, easy potato dish, this is my go to recipe. I always slice the potato’s and onion’s with my handy dandy mandolin and then just layer in a casserole dish. Make your cheese sauce, pour over your potato’s and you have a quick fantastic dish. Directions: Preheat oven to 350 degrees. Slice potato’s…
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Dilled Peas and Almonds
When I was growing up my sister always insisted that I eat my English peas that she prepared from a can. I hated them. It was always a battle to get them down, but to please her, I always did. When I started gardening, I decided to grow fresh peas only because I loved how they…
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Amaretto Fruit Salad
This is my version of my Mother’s 5 Cup Fruit Salad. I was out of coconut and had the Keebler Coconut Dreams in my pantry so I decided to chop them up and give them a try. I think the chocolate coating on the cookies is why this dish is a hit with my family.…
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Quick & Easy Cole Slaw
Great on its own, but try it on a barbecue sandwich or burger! Directions: Mix all ingredients source: Scott Mitteer photo: Dopey
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Southern Squash Casserole
Dorothy (Dot) Freeland was one of my mothers best friends and you will find many recipes from her at Rouxed. Growing up I can remember many dinner parties with Dot’s family at our home. Sherry, her daughter, is one of my lifelong friends and we still laugh to this day because after all those dinner parties…
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Cornbread Dressing
Directions: Boil liver, neck, etc. in 2 quart for main stock or use canned chicken broth. (See DIY: Easy Rotisserie Chicken Stock) Saute onion, celery and mix with previous ingredients (mixture should be ‘mushy’). Pour rich stock on top and bake at 350° for 45 minutes. Source: Lynn Stuart
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Sweet Potato Casserole
Directions: Mix mashed sweet potatoes (or can), butter, sugar, eggs, vanilla and milk. Transfer to greased baking dish. Mix brown sugar, chopped pecans, softened butter and four. Spread over potato mixture in baking dish. Bake at 350° for 45 minutes. Source: Pam Bolan
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Doree’s Southern Corn Pudding
Directions: Mix and bake at 350° until firm. Source: Doree Huffmaster
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Broccoli & Cauliflower Casserole
Cook vegetable mix; drain. Melt cheese with 1/2 stick butter (microwave). Mix with vegetable mixture & put in baking dish. Mix Ritz crackers (crushed) with 1/2 stick melted butter and pour on top of veggies. Bake 350° for 30 minutes.
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Aunt Shirley’s Mexican Cornbread
Directions: Brown beef, onion, bell pepper in saucepan. Mix cornmeal, buttermilk, soda, corn, eggs, cayenne pepper. Add oil and salt and mix. Pour 1/2 mixture into greased 13×9 dish; layer meat mixture and cheese; top with remaining cornmeal mixture. Bake 300° for 45 minutes. Source: Shirley Cantrell