Cucumber Salad

A very simple way to enjoy fresh cucumbers.  This is very similar to a cucumber salad served at a local Oriental restaurant.  Excellent in summer!  Serves 8

• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Directions

1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour. 

 Original here

Baked Rice

Easy rice dish to make as a side.  Inspired by this recipe.

• 3 cups uncooked long-grain rice
• 3 (10.5 ounce) cans condensed Cream of Whatever* soup
• 3 (10.5 ounce) cans beef broth or 4 cups beef stock**
• 3/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine rice, soup, beef broth, and butter in an 9x13 inch casserole dish.
3. Cover, and bake in the preheated oven for 60 minutes. 

 *Whatever = any type of cream soup you prefer (i.e. Cream of Mushroom, Chicken, or Celery)

** Can use homemade or 4 cups of water plus 4 bouillon cubes.

Angela's Cheesy Potatoes

A good friend's classic cheesy hash brown casserole recipe. It is very easy to make and is a crowd pleaser.

Ingredients

• 2 pounds Frozen Hash Browns
• 1/2 medium Onion
• 1 tsp. Salt
• 1/2 teaspoon Pepper
• 2 cans Cream of Chicken soup
• 1 pint Sour Cream
• 3/4 pound Sharp Cheddar Cheese (shredded)
• Round Buttery Crackers
• Butter

Directions

1. Mix together all ingredients EXCEPT crackers and butter.
2. Place in a greased 9" x 13" casserole dish.
3. Crumble crackers and place on top.
4. Either dot top with butter or melt butter and drizzle over top.
5. Bake 50 - 60 minutes if hash browns are thawed OR Bake 90 minutes if hash browns are frozen. 

Also posted here.

Soup-Free Green Bean Casserole

This is a nice alternative to the standard Cream of Mushroom soup casserole.  I often double this for a holiday gathering.   Based on Grandma's Green Bean Casserole

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• Small onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• French's Fried Onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.