Recipe Roundup: Fave breads, salads, soups & sides, 2010

Last week I posted my fave appetizer and drink recipes from our 2010 progressive dinner and bake-off. (Have you tried the cowboy salsa yet? You really should. And pronto.)

Today I bring you my favorite bread, salad, soup and side dishes from the annual event. Though they are all tasty (I only include my favorites, remember? And I’ve tasted them all!), the one you should pay close attention to is the recipe for Make Ahead Mashed Potatoes. You will want this come this year’s holiday dinner!

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Image by jhenryrose, shared via Flickr.
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Pumpkin Bread
2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can (16 oz.) pumpkin
1/3 cup water
3 1/2 cup flour
2 tsp soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
Dash allspice
Dash nutmeg
2/3 cup raisins (optional)

Beat shortening and sugar until creamy. Beat in eggs. Mix in pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, cloves, allspice and nutmeg. Stir in raisins. Pour into 3 greased medium loaf pans. Bake at 350 for 40-50 minutes or until toothpick comes out clean.

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Frog Eye Salad
1 cup sugar
2 T flour
1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs
1 T lemon juice
1 (16 oz.) pkg. acini de pepe
1 T oil
3 (15 oz.) cans mandarin oranges, drained
1 (20 oz.) can pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container Cool Whip
1 cup coconut
2 cups marshmallows

Cook acini de pepe according to directions on package with oil; run under cold water till all noodles are cool. Set aside. In saucepan mix sugar, flour, salt, pineapple juice and eggs. Cook over medium heat until thick, stirring constantly. Add lemon juice, then pour over acini de pepe. Add mandarin oranges, pineapple tidbits, crushed pineapple, Cool Whip, coconut and marshmallows. Mix together and chill for several hours before serving.

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Hot Chicken Salad Supreme
2 cups diced cooked chicken
2 cups chopped celery
1/2 tsp salt
2 T lemon juice
1 cup mayonnaise
3/4 cup grated cheddar cheese
1 cup crushed potato chips
1/2 cup slivered almonds

Preheat oven to 350°. Mix chicken, celery, salt, onion, and lemon juice in a medium bowl. Fold in mayonnaise and spoon into greased casserole dish. Sprinkle grated cheese on top, followed by crushed potato chips and slivered almonds. Bake for 15 minutes. Don’t over bake, mayonnaise will break down.

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White Chili
1 lb. boneless, skinless chicken breast
1 T vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7 oz). can diced green chilies, drained
2 (15 oz.) cans white beans, un-drained
4 cups chicken broth
1 tsp chicken bouillon granules
1 to 2 tsp ground cumin
1 to 2 tsp dried oregano
1/2 to 1 tsp cayenne
1 cup sour cream
3 cups shredded Monterey Jack cheese

Cook chicken, tear into pieces and set aside. Heat oil in large pot over medium heat. Add onion and garlic, cook until onion is translucent. Add chicken, chilies, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Add the sour cream and the cheese and continue cooking until the cheese is melted.

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Make Ahead Mashed Potatoes
5 lbs. potatoes, peeled and quartered (about 10 medium potatoes)
6 oz. cream cheese
1 cup sour cream
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 T butter (or so)
2 egg whites, slightly beaten

Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Cool slightly. Spray removable liner of slow cooker with non-stick spray. Place potatoes in liner, dot top with butter and refrigerate overnight or up to one week.

Take out of fridge about 3 1/2 hours before you plan to serve them. Place in slow cooker. Cook on low for 3 hours, stirring once or twice. (They can cook an additional 30 minutes or so.)

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Next week I will feature my favorite main dishes and desserts. Remember those Magic Marshmallow Treats? Yep, they’re in there!
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“I like vending machines, because snacks are better when they fall. If I buy a candy bar at the store, oftentimes I will drop it so that is achieves its maximum flavor potential.” ~ Mitch Hedberg