Appetizer, Lunch & Side Dish Recipes

Serve spoonfuls of this on top of the egg brunch dish above.  Great for New Year’s or game day brunch.  The smaller recipe portions below go with the 8 x 8 baking dish, larger with the 9 x 13 above

Ingredients:

• 1 tablespoon olive oil
• 3 sweet Turkey Italian sausages, or all 5 (20 ounces) for larger group
• 1/2 pound sliced mushrooms, or 1 pound
• 16 ounces good 3-cheese spaghetti sauce, or 32 ounces

Sausage and Mushrooms Recipe Directions:

1. Heat olive oil in skillet.
2. Push sausage out of casings into skillet, break up with a metal spatula until crumbly.
3. Add mushrooms and continue to sauté together 10 minutes.
4. Add spaghetti sauce, stir and simmer 5 minutes.
5. Set aside or refrigerate overnight, reheat when ready to serve.

Ingredients:

• 7 eggs
• 1 package refrigerator crescent rolls
• 1 pound bulk pork seasoned breakfast sausage
• 1/4 cup butter
• 8 ounces sliced mushrooms
• 1/4 cup diced onion
• 9 ounces fresh spinach
• 2 cups shredded Italian cheese blend
• 10 cherry tomatoes

Spinach and Sausage Scrambler Recipe Directions:

1. Preheat oven to 350 degrees.
2. Open package of rolls and line bottom and sides of 9 x 13 pyrex baking dish.  Pinch to seal along the perforations. Poke a fork into the crust in about 10 places to let air escape while baking.
3. Bake 6 minutes on a lower rack in oven, remove and set aside.
4. In large skillet brown sausage, drain and spread over the bottom of the prepared crust.
5. In same pan sauté the mushrooms in butter about 3 minutes, add onions for about 2 minutes, and the spinach in batches for 5 for minutes of cooking time, stirring frequently.
6. Add the spinach mixture on top of the sausage.
7. In a medium bowl beat the eggs and pour over the entire casserole.
8. Place into oven on middle tack and bake for 25 minutes or longer until the eggs set.
9. Remove from oven, sprinkle with cheese, bake 5 to 10 minutes until the cheese melts.
10. Remove from oven top with sliced tomatoes and cut into squares to serve.

Serves 4 to 6

Ingredients:

• 1 tablespoon oil
• 3-4 cups roasted turkey, cubed
• 3/4 cup water
• 1 package Frontier Soups Taco Dip Mix
• 1 10-oz can Rotel tomatoes with green chilies
• 8 oz. shredded cheddar or cheddar/jack cheese
• 1 avocado, diced
• 2 bunches green onions, sliced
• Juice of 1 lime
• 2 Tbsp good olive oil
• 3 cups shredded lettuce
• Taco shells

Recipe Directions:

1. Heat oil in saucepan.
2. Add turkey and taco dip mix, toss lightly.
3. Add water and tomatoes and bring to a simmer.
4. Cook 10 minutes on medium heat until excess liquid simmers away.
5. Remove from heat and cool.
6. Gently stir in cheese, avocado, green onions, and oil, and squeeze lime juice over all.
7. Serve on bed of shredded lettuce on taco shells for a tasty turkey dinner.

Alice hosted a large two-family Thanksgiving for many years in St. Louis. This is one of many dishes she prepared. Alice said, “I doubled the recipe and should have used a larger diameter casserole because I had a lake over my sweet potatoes—but what a lake!”

Ingredients:

• 3-4 pounds sweet potatoes
• 2 sticks butter
• 1/2 packet Frontier Soups Pumpkin Spice Mix
• 1/2 cup milk
• 1 teaspoon salt
• 3/4 cup brown sugar
• 3 ounces bourbon
• 1 egg, beaten
• 1/2 package marshmallows, mini or regular

Recipe Directions:

1. Bring sweet potatoes to a boil in large pot and simmer covered about 30 minutes until tender. Drain and cool enough to peel.
2. Peel and mash the potatoes in same pot, add 1 stick butter, salt, and half the contents of the pumpkin spice mix.  Mash and blend well.
3. Spread the sweet potato mixture in bottom of 2 quart casserole/baking dish.  Scoop a 1 inch deep hollow in the mixture leaving a 1 inch rim around the edge.
4. In top of a double boiler over medium heat cook the second stick of butter, brown sugar, egg and bourbon until thickened, stirring constantly.  Pour syrup into center and over the top of sweet potatoes.
5. Place marshmallows around the rim.  Bake at 350 for 45 minutes.  Can make ahead and cover, bake when ready.

We like white beans so much we’ll even occasionally buy them in a can!

Ingredients:

• 3 ears fresh corn
• 1 can white beans, heated briefly
• 1 red pepper, diced
• 1/2 box frozen petite peas, microwaved for 2 minutes on high
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• Frontier Soups Party Starter Lemony Dill Mix

Recipe Directions:

1. Drop corn into boiling water for two minutes, remove from pot, drain and cool enough to be able to cut kernels off the cobs into a medium salad bowl.
2. Heat beans til just simmering, add beans to bowl.
3. Add red pepper and peas.
4. Stir in the oil and lemon juice, and half the packet of lemony dill dip mix.
5. Toss gently and serve at room temperature.

Wisconsin’s beautiful Door County hosts many a family picnic and reunion. Here is one of our favorite dishes.

Ingredients:

• 6 or more medium potatoes, peeled and sliced
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 large white onion sliced in crescents
• 1 red pepper diced
• 1 green pepper diced, or 3 jalapeno peppers for more heat
• 1 packet Frontier Soups Green Onion Party Starter Mix
• 2 cups grated cheddar cheese
• 1/2 cup butter, melted

Recipe Directions:

1. Slice potatoes into approximate 8 by 11 inch baking dish. Use more potatoes and a larger pan, if you need to feed more people.
2. Toss with olive oil and salt and spread in pan.
3. Slice onion on top, red and green peppers and toss to coat with oil and Green Onion mix.
4. Sprinkle cheese over all and drizzle butter over entire casserole.
5. Bake for 1 hour in preheated oven at 350 degrees.

Ingredients:

1 package Appalachian Trail or Sante Fe Trail Cornbread mix
1 8-ounce can cream style corn, drained or kernals from 3 ears fresh corn
1 cup shredded cheddar cheese
1 cup buttermilk
2 eggs, lightly beaten
4 tablespoons melted butter
5 ounces can of green chilies, or use the Sante Fe Trail mix seasonings (optional)

Recipe Directions:

1. Blend eggs and buttermilk.
2. Add contents of cornbread package. Stir in corn, cheese, green chilies or seasonings.
3. Melt butter in 9 x 13 inch pan in preheated oven.
4. Swirl the butter to coat the pan, then add melted butter to the batter and stir.
5. Pour batter into pan and bake 18 to 20 minutes at 425 degrees.

Serves 8 to 10.

Ingredients:

• 2 pounds small red potatoes, not peeled
• Salt and fresh ground black pepper
• 1/4 cup white wine vinegar
• 1/4 cup mayonnaise
• 1/2 cup sour cream (or plain Greek style yogurt)
• 1 tablespoon Poupon mustard
• 1 packet Green Onion Dip Mix
• 2 stalks celery, diced

Recipe Directions:

1. Bring potatoes to a boil in salted water, boil 12 to 15 minutes, depending on size. Test for doneness by inserting a fork into potatoes.
2. Drain and place in large bowl.
3. Use a sharp knife and cut potatoes into smaller chunks.
4. Sprinkle with vinegar and salt and pepper to taste.
5. In a small bowl blend together the mayonnaise, sour cream, mustard and dip mix.
6. Pour mixture over the potatoes, add diced celery and stir until potatoes thoroughly coated.
7. Refrigerate until ready to serve.

Ingredients:

• 1 package Chipotle Dip Mix
• 1/2 cup butter (one stick)
• Juice of 1 lime

Recipe Directions:

1. Husk 6 to 12 ears fresh corn.
2. Bring salted water to a boil and add corn.
3. Simmer for 2 minutes, turn off heat and let sit 10 minutes or til ready to serve.
4. Place butter into small saucepan. Squeeze juice from one lime. If lime is too hard, cut the lime in half and place in microwave oven, cut side up, for 30 to 45 seconds.
5. Stir the contents of the chipotle dip mix and add 1 tablespoon to the melted butter.
6. Place corn on a flat platter, dribble the butter over the corn, rolling the corn to thoroughly coat, and brushing with a pastry brush, and serve.

Ingredients:

• 1 package Pesto Tomato Dip Mix
• 2 or 3 fresh tomatoes
• 1 loaf of French bread

Recipe Directions:

1. Peel two or three fresh tomatoes. Best method is to boil a pot of water, drop tomatoes into boiling water for about 30 seconds to a minute if underripe.
2. Remove tomatoes and place into a bowl of ice water.
3. Remove from water and use a sharp knife to peel back the skin and discard.
4. Slice tomatoes in half and gently squeeze out the seeds.
5. Dice tomatoes into a bowl, add the contents of the Pesto Tomato Dip Mix.
6. Stir and let stand at least an hour.
7. To serve, toast rounds of sliced French bread and top with a spoonful of diced tomatoes.