Side Dishes

Wash your hands and clean your cooking area

Clean the tops of canned food items before opening them.

Preheat oven to 350˚F.

Grease 2 loaf pans or about 18 muffin cups or use paper liners on muffin tin.

Combine sugar, applesauce, and eggs in a large mixing bowl.

Add carrot, pineapple and vanilla.

In a separate mixing bowl, mix flour, baking soda and cinnamon.

Add the flour mixture to the carrot mixture and mix well.

Pour into loaf pans or muffin cups and fill to about ⅔ full.

Bake loaves for 1 hour. Muffins for 20 minutes.

Cool and serve.

Wash hands and cooking area.

In a large bowl, combine yogurt, onions, vinegar, olive oil, celery, salt and pepper, mix well.

Fold potatoes into yogurt mixture.

Refrigerate at least 1 hour before serving.

Wash your hands and clean your cooking area.

Preheat oven to 350°F

In the first bowl, beat the eggs.

Add sugar, applesauce, oil and vanilla to eggs. Beat until smooth.

In the second bowl, sift flours, baking soda, baking powder, salt and cinnamon together.

Add sifted ingredients and apples to the first mixture.

Mix all ingredients until blended

Pour batter into a greased loaf pan.

Bake for 1 hour.

Wash your hands and clean your cooking area.

Pre-heat your oven to 400°F.

In medium mixing bowl, cream margarine and sugar.

Add egg and cooked sweet potatoes; mix well.

In the large bowl, stir flour with baking powder, salt, and spices.

Alternate adding milk and the potato mixture to the large bowl with your dry ingredients.

Fold in nuts and raisins.

Spoon into greased 1 ½ inch mini muffin tins, filling each 2/3 full.

Bake at 400°F for 10 minutes or until golden brown

Let cool for about 5 minutes before serving.

Wash your hands and clean your cooking area.

Wash fresh vegetables and prepare as per ingredients. Rinse canned beans.

Cook pasta by package directions.

Drain and rinse pasta, set aside to cool.

In a large bowl, mix carrots, bell pepper, kidney and garbanzo beans, and tomatoes.

Add cooked pasta to vegetable mixture.

Mix ingredients with Italian dressing and parmesan cheese.

Refrigerate before serving.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Drain canned beans.

Peel and slice the onion and separate into rings.

In a large bowl, combine the lima beans, green beans, kidney beans, onion rings, and green bell pepper.

Pour the Italian dressing over the mixture and toss lightly.

Cover the bowl and marinate in the refrigerator for at least one hour. The salad can be left in the refrigerator overnight.

Drain before serving.

Wash your hands and clean your cooking area.

Preheat oven to 350°F.

Toss garbanzo beans with olive oil.

Spread on a baking sheet.

Sprinkle paprika or chili powder over beans.

Bake 30 minutes or until golden.

Stir half way through.

Eat warm or at room temperature.

Wash your hands and clean your cooking area.

Boil elbow pasta according to package directions. Drain.

Mix elbow pasta, oil, and lime juice in a bowl.

Cover bowl with lid, plastic wrap, or aluminum foil. Refrigerate overnight.

The next day, add mayonnaise, celery, bell pepper, onions, pimientos, olives, and peas o the elbow pasta mixture. Mix well.

If desired, season with onion powder, garlic powder, salt and pepper.

Serve cold and keep refrigerated.

Wash your hands and clean your cooking area.

Clean the tops of canned food items before opening them.

Combine all ingredients in a large mixing bowl, except avocado.

Cover and chill for at least two hours.

Add avocado just before serving.