Sides

BAKED GARLIC PARMESAN POTATO WEDGES

Name Withheld, Milan, IL

Source: cremedelacrumb.com

Ingredients:

3-4 large russet potatoes, sliced into wedges

4 tbsp olive oil

2 tsp salt

2 tsp garlic powder

2 tsp Italian seasoning

½ cup shredded Parmesan cheese

fresh parsley (or cilantro), optional

ranch or blue cheese dressing for dipping

Directions:

1. Preheat the oven to 375° F. Lightly grease a large baking sheet and set aside.
2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning.
3. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
4. Place potato wedges on a prepared baking sheet in a single layer with skin-sides-down.
5. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

CHIPOTLE LIME SOUTHWEST SALAD DRESSING

Susan Wahlmann, Rock Island, IL

Source: The Creative Bite

Ingredients:

1 chipotle chili in adobo sauce

¼ cup vinegar

⅓ cup fresh lime juice

⅓ cup olive oil

¼ cup water

2 tbsp honey

⅓ cup nonfat plain Greek yogurt

1 tbsp paprika

1 tbsp cumin

2 tsp diced garlic

1 tsp coriander

Directions:

1. Combine all of the ingredients in a blender and combine until smooth.
2. Store in the refrigerator.

CUCUMBER SALAD

Amanda Lockwood, Rock Island, IL

“Hopefully all the veggies are garden/farmers market fresh. This is a great way to showcase garden veggies and a great dish served at summertime to use up surplus product from the garden.”

Ingredients (all to taste):

cucumbers, chopped

tomatoes, chopped

onion, chopped

Italian dressing

fresh lemon juice

apple cider vinegar

salt and pepper, to taste

hint of sugar (for balance)

fresh dill (optional)

Directions:

1. Mix all ingredients until combined.
2. Cool and let the flavors marry overnight or for several hours.
3. Enjoy!

DEVILED EGG SALAD

Rachel Ippolito, Milan, IL

“This is my mom’s recipe for regular deviled eggs. Her recipe is so famous with our family and her coworkers, they’ll fight over the last deviled egg. No joke. However, I am terrible at peeling eggs so here’s my version of her recipe, but a lot easier!”

Ingredients (all to taste):

hard boiled eggs, separate yolks and whites

a small amount of yellow mustard

a larger amount of mayonnaise

bacon bits

Ruffles® wavy potato chips, crushed

paprika

Directions:

1. Take the hard-boiled egg yolks and combine them with all the listed ingredients. The largest portion should come from the mayonnaise. Mix them all together.
2. Dice up the egg whites and mix it in with the yolk mixture.
3. Serve cold with a sprinkle of paprika on top.

ESCALLOPED CORN

Lisa Lockheart, Moline, IL

“All my recipes are from my well-loved copy of “Recipes You Can Bank On.” This was a staff cookbook I helped produce at Davenport Bank and Trust, a former employer of mine. Some of them came from former coworkers, a few are ones I inherited from Mom. This recipe is a comfort food favorite.”

Ingredients:

2 eggs, beaten

1 stick butter, softened

1 cup sour cream

1 package Jiffy® corn muffin mix

½ tsp salt

¼ tsp pepper

1 can whole kernel corn, partially drained

¼ cup onion, chopped

1 cup grated cheese

1 tbsp parsley flakes

Directions:

1. Preheat the oven to 375° F.
2. Combine eggs and butter. Stir in sour cream and corn muffin mix.
3. Add in the corn, onion, salt and pepper.
4. Bake in a buttered souffle dish for 1 hour.
5. Remove from the oven, top with grated cheese and sprinkle with parsley.
6. Bake again until the cheese is melted.

ESQUITES (MEXICAN STREET CORN SALAD)

Rachel Ippolito, Milan, IL

Ingredients:

1 can of corn, or 1 steamable frozen bag

2-3 tbsp of unsalted butter or margarine

2-3 tbsp of mayonnaise

juice of 1 lime

1-2 tbsp of Tajin® chili-lime seasoning

¼-½ cup of a mild white cheese, shredded or crumbled. Cotija or Fresco preferred, but Mozzarella/Parmesan cheese is also acceptable.

Note: All the ingredients are to taste, start small and add more as needed.

Directions:

1. Heat the corn according to the directions, whether it be steamed in the microwave or cooked on the stove-top.
2. To the hot corn, melt the butter or margarine until completely melted. Add the mayonnaise as needed. Add the lime juice and Tajin® to taste. Top with the cheese and enjoy.

SLOW COOKER MAC AND CHEESE

Name Withheld, Milan, IL

Source: Delish.com

Ingredients:

1 lb elbow macaroni

½ cup (1 stick) melted butter

4 cup shredded cheddar cheese

4 ounces cream cheese, cut into cubes

½ cup freshly grated Parmesan

2 (12-ounce) cans evaporated milk

2 cup whole milk

½ tsp garlic powder

⅛ tsp paprika

kosher salt

freshly ground black pepper

finely chopped chives, for garnish (optional)

Directions:

1. Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper.
2. Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after.
3. Garnish with chives before serving, if using.