Sides Archives - PVM Foundation

Ham & Scalloped Potatoes

Grigg Graphic Services — Mon, 16 Dec 2024 21:25:14 +0000

By Joyce Greenier at The Village of Hillside

Ingredients:

6-8 slices of Ham

8-10 medium potatoes, peeled and thinly sliced

2 onions

1 Cup grated cheddar cheese

1-10g can of cream of mushroom soup

Directions:

Put half of ham, potatoes, onion in crock pot. Sprinkle with salt and pepper. Repeat. Put soup on top.

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Green Bean Christmas Salad

Grigg Graphic Services — Mon, 16 Dec 2024 21:12:50 +0000

By Ernestine Pete at The Village of Redford

Ingredients:

2 cans of cut Green Beans

2 small jars of Pimentos

1 medium Red Onion

2 scallion stems

1/2 C of Dark Brown Sugar

1-16 oz bottle of Wishbone Italian Dressing

Directions:

Drain the fluid off the green beans and the pimentos slice onion into small pieces or chop. Mix all ingredients together, stir and cover. Refrigerate and stir every six hours. The salad should be made at least two days ahead. The longer it marinates, the better it tastes. This recipe will serve eight. Double the recipe if you need more.

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Collard Greens

Grigg Graphic Services — Mon, 16 Dec 2024 20:35:15 +0000

By Jewel Johnson Jones at Hartford Village

Ingredients:

4 lbs collard greens

2 smoked turkey butts

2 qt. water

1 or 2 garlic cloves

1 Tbsp sugar

1 tsp pepper

2 Tbsp olive oil or butter

2 Tbsp Apple Cider Vinegar

1⁄2 tsp seasoning salt

Directions:

Carefully clean the collards. Cut collards in 1 inch sections and repeat washing in cold water until clean. Boil the turkey butts in a large pot of water for about 45 minutes. Add the collard greens, remaining ingredients and bring to a boil. Reduce heat and cook until tender.

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Favorite Potatoes

Grigg Graphic Services — Mon, 16 Dec 2024 20:29:48 +0000

In memory of Ellie J., The Village of Mill Creek

Ingredients:

8-10 medium potatoes

1 C sour cream

2 Tbsp butter

Salt, pepper, paprika

1-4oz cream cheese, softened

½ C milk

Directions:

Peel and boil potatoes. Mix sour cream with cream cheese until blended. Add hot potatoes one at a time. Beat until fluffy. If mixture seems to stiff, add milk. Season to taste. Spoon into 2 quart casserole; dot with butter and sprinkle with paprika. Bake uncovered at 325°F for 40 minutes. Can be made ahead of time and refrigerated. If so, bake at 325°F.

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Maple Roasted Butternut Squash and Baby Carrots

Grigg Graphic Services — Mon, 16 Dec 2024 19:35:37 +0000

By Tamela Waymer at The Village of Redford

Ingredients:

3 C butternut squash peeled, seeded and cubed

2 C baby carrots

2 Tbsp extra virgin olive oil

2 Tbsp maple syrup

1/4 tsp. salt

1/4 tsp. cinnamon

Pinch of cayenne pepper (optional)

1-13x9x2 pan, aluminum foil

Directions:

Preheat oven to 425 degrees. Rinse squash and carrots. Place squash and carrots in bowl. Combine olive oil, maple syrup, salt and cinnamon and pour mixture over squash and carrots. Stir veggies until well coated with olive oil and maple syrup. Line baking sheet or pan with aluminum foil. Pour veggies into pan. Roast for 30 minutes until vegetables are fork tender all the way through. Pan can be placed under broiler for 1-2 minutes. Be careful, it will brown very fast.

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Mac & Cheese

Grigg Graphic Services — Mon, 16 Dec 2024 16:20:33 +0000

By Dan Odom at The Village of St. Martha’s

Ingredients:

1 ½ C of elbow macaroni

3 Tbsp butter or margarine

2 Tbsp all purpose flour

½ tsp salt

2 C of milk

¼ C finely chopped onions

8 oz or 2 C sharp process american cheese, cubed

Directions:

Cook macaroni in boiling salted water until tender, drain. In saucepan melt butter, blend in flour, salt, and a dash of pepper. Add milk. Cook and stir till thick and bubbly. Add onions and cheese, stir till melted. Mix cheese sauce with macaroni. Turn into 1\2 quart casserole. Bake in 350 degree oven for 35 to 40 minutes or till heated through.
Sprinkle to with cubed cheese and bake.

Makes 6 servings.

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Habichuelas Guisadas (Puerto Rican Beans)

Grigg Graphic Services — Fri, 29 Nov 2024 20:15:11 +0000

By Luz Maria Robinson From The Village of Our Saviour’s Manor

1 Tbsp oil

2 Tbsp sofrito, heaping

8 oz. tomato sauce

2 cans (15-16oz) beans, drained and rinse

1 ½ Cup water

1 pk Sazon with Coriander and Annatto (cilantro and achiote)

1 tsp. adobo

½ tsp garlic powder (or minced garlic to taste)

¼ tsp dried oregano

Ground black pepper to taste

2 tsp Manzanilla or Spanish pimento-stuffed olives

½ lbs potatoes, peeled and diced into large chunks

Directions

In a medium caldero (cast iron pot), saute sofrito in oil 2-3 minutes over medium heat. Add tomato sauce, beans, water, and sazon. Season with pepper, adobo, garlic powder (or minced), oregano, and stir. Taste and adjust spices according to your taste. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked thoroughly, about 30 minutes or so.

The post Habichuelas Guisadas (Puerto Rican Beans) appeared first on PVM Foundation.

De’Troit Greens

Grigg Graphic Services — Fri, 29 Nov 2024 19:26:18 +0000

By Becky Bolden from The Village of Oakland Woods

2 Boxes chicken or beef bone broth

1 Bag collard greens, cleaned and chopped

1 Bag turnip greens, cleaned and chopped

3-4 turnips, medium, peeled and diced

3 onions, medium, peeled and quartered

4-6 Cloves garlic, chopped

6-8 Strips bacon, thick cut

4 Patties sage sausage

1 Bottle Honey Brown lager beer or Old English 800 beer

2 Tbsp. no salt seasoning

3 Tbsp. spicy brown mustard

1 bayleaf, dried

1 Tbsp rosemary, dried

1 tsp. thyme, dried

1 tsp. sage, dried

Lawry’s seasoning salt, optional

Directions

Simmer onions, garlic, mustard, rosemary, thyme, sage, no salt seasoning, and bayleaf in water for 45-60 minutes. While the water is simmering, cut bacon into 1/2 inch pieces and crumble sausage. Brown together in a skillet, drain on paper towels, and set aside. Save 3 tablespoons of the rendered fat.

When the water has simmered, add turnips, bacon, and sausage to the strained water. Cook until the turnips are par-boiled, then add the bone broth. When the pot has come to a boil, add greens and cook until tender. Add Lawry’s seasoning salt to taste.

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Cranberry Bourbon Relish

Grigg Graphic Services — Fri, 29 Nov 2024 19:05:06 +0000

By Irma Black from The Village of East Harbor

1 C bourbon

¼ C minced shallots

Grated zest of one orange

1 pkg cranberries

1 C sugar
1 Tbsp pepper, freshly ground

Directions
Simmer bourbon, shallots, and orange zest together for 10 minutes. Add cranberries and sugar and simmer until berries burst (about 10 minutes). Remove from heat and add pepper. Cool and refrigerate.

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