Tired of the same old “sides” every time you cook out? Here are a couple I think you’ll like. Sautéed Apples go great with Barbeque. They even go good on pancakes!  Our Ranch Deviled Eggs bring new life in an old faithful. Add a little Texas Pete to the filling to kick it up a little but don’t add salt and pepper because the ranch dressing has just the right seasoning.

Strawberry Crunch

 

My late sister-in-law, Dee Peddicord’s recipe. This was given to her by her mother-in-law who lived in Iowa and it became her “specialty”…easy and refreshing for summertime dinner guests or cook-outs. The recipe to the right below is in her own handwriting as given to me.

 

Step 1: Crunch:

1  cup flour

¼ cup light brown sugar, packed

½ cup chopped nuts

    (pecans or walnuts)

½ cup butter, chilled

 

Blend like pie dough. Press down into a

9x13-inch baking pan and bake at

250 degrees for 1 hour. Stir 2 or 3 times

during baking to brown evenly and to

break into crumbs.

 

Step 2: Filling:

2 egg whites

1 cup granulated sugar

1 Tbsp. lemon juice

1 tsp. vanilla

1 pint frozen strawberries, juice and all

 

In a large mixing bowl, break the strawberries apart somewhat with a fork. Add rest of ingredients and beat on high with electric beaters for 20 minutes. Use a large bowl because mixture expands when beating.

 

Step 3

Whip 1 pint whipping cream and fold into strawberry mixture, Use ½ of the crumbs in bottom of a 9x13 pan (a glass dish is nice). Cover with strawberry mixture and top with remaining crumbs. Freeze overnight .    

Serves 12 to 15, cut in squares

When ready to serve, thaw a little bit to make it easier to cut.  

 (1 pint = 16-oz, or 2 cups)

 

 

 

Sautéed Apples

 

Almost like Cracker Barrel’s! A nice side dish for your July cook-out.

This recipe is a little different from the one we posted July 2011 so it gives you a choice.

 

4 medium size Yellow Delicious Apples

6 Tbsp. butter (not margarine)

½ cup granulated sugar

1 rounded tsp. ground cinnamon

 

Wash apples cut in half and remove the core. Cut into ¼ inch slices. I leave the peeling on because it helps hold the slices together so they won’t turn to “mush”. Place apples in a very big bowl, Stir the cinnamon into the sugar; sprinkle over the apples in the bowl, mixing well and toss with a big spoon. Melt butter over low heat in a very large skillet, a 12-inch skillet is good. They fill the skillet but cook down somewhat when cooking. Stir with melted butter, cover and cook, stirring often for 15 to 20 minutes, depending how soft you want them. Test with a fork. When done the juice from apples combined with the sugar and cinnamon make a delicious syrup. Serve warm.  They cook down to about 1 quart, about 6 servings.

Ranch Deviled Eggs

 

A little different twist to an old fashioned side dish.

 

6 eggs (a week old, so they will peel easier)

1½ tsp. of dry Ranch Salad Dressing mix (not dip mix)

½ tsp. prepared yellow mustard

Paprika for garnish

 

Place eggs in a boil with cold water. Bring to a rolling boil, cover and set off heat. Leave covered for 15 minutes. With cold water running, peel each one, rinsing well and place in a small bowl. Cut each egg in half and gently scoop out the yolk with tip of the knife. Placing it in a small bowl, mash with fork and add the salad dressing mix, mustard and stir to mix well. Sprinkle lightly paprika.   Makes 12 deviled eggs.