Tag: side dish

Renee’s Vegan Potato Salad

Renee’s Vegan Potato Salad

Ingredients 1 bag of red potatoes, chopped and cooked 2 ½ fresh lemons squeezed (or more to taste) 1 ½ cup Vegenaise (original) 2 tsp lemon pepper, or more to taste 2 tsp dried dill weed Fresh lemon thyme (to taste) Salt (to taste) 2 

Broccoli Salad

Broccoli Salad

Salad 1 large bunch finely chopped broccoli ½ to 1 cup chopped red onion 1 cup sunflower seeds (toasted if desired) 1 cup golden raisins Dressing ½ jar Mayonnaise 3 Tbsp. lemon juice 3 Tbsp. sugar (dissolved in the lemon juice) dash salt Toss dressing 

Shelley’s Spanish Rice

Shelley’s Spanish Rice

  • 2 cups uncooked rice
  • ⅔ cup onion, chopped
  • 4 Tbsp. butter
  • 2 Tbsp. McKay’s chicken seasoning
  • 3 ½ cups hot water
  • 1 cup salsa
  • 2 cups sliced green olives
  • 4 Tbsp. chopped green onions

Sauté rice and onions in butter until golden. Mix them with the onion, butter, McKay’s chicken seasoning, hot water, and salsa. Simmer in a pot for 20 minutes, then stir in the green olives and chopped green onions.

Helen Lake’s Spanish Rice

Helen Lake’s Spanish Rice

1 cup uncooked rice 1 medium onion, chopped ¼ cup oil ½ tsp. Bill’s chicken seasoning 2 ½ cups canned tomatoes 1 cup boiling water ⅔ cup sliced green stuffed olives 1 cup grated cheese Mix and pour into a 2 quart casserole covered dish.