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    You are in: Home / Cookbooks / More and Merrier—Side Dishes
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    35 recipes in

    More and Merrier—Side Dishes

    [Cover photo by Debloves2cook.] Cooking for a crowd—one of a series of More and Merrier cookbooks, which also include Appetizers , Beverages , Breads , Breakfast , Desserts , Main Dishes , Salads & Relishes and Soup .
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    3 Reviews |  By LAURIE

    My family loves cheese potatoes!!! If you can't tell this is the 3rd cheese potato recipe I've posted. This by far is the easiest! My 17 year old makes this to take to all of her school banquets....its her favorite!

    Recipe #41209

    I've had this recipe since 1968, cut from the local newspaper, and served at a large backyard party. It's been a favorite dish for many occasions, good for a buffet at home or to take to a potluck. You can easily halve this recipe for a smaller group.

    Recipe #91257

    3 Reviews |  By LAURIE

    My favorite recipe from my gramma. She always called it a souffle but it is more of a corn pudding. My kids request this especially at Thansgiving and Christmas turkey dinners, and they like it with butter melted on the top.

    Recipe #41863

    2 Reviews |  By Ducky

    This is a dish that we make every Thanksgiving and is quite easy and tasty. There usually isn't too much left. And the orange yam color adds some interest to the table. A lot of this recipe is dependent on the amount of yams and 'eyeballing it' so the measurements aren't always exact. This can also be made ahead of time and reheated. Servings are estimated as we make this for about 22 adults and 8 children under 8 yrs of age. Please note that if recipe is to be made ahead of time and reheated, it should be on the moist side since it will need the additional liquid during reheating.

    Recipe #49463

    These are wonderful little nibblers for a potluck or buffet. They need to marinate 24 hours before serving, so plan accordingly. Best of all, they are cooked in the microwave!

    Recipe #78760

    17 Reviews |  By Mirj

    This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.

    Recipe #53220

    10 Reviews |  By Rita~

    I just love these sweet onions! I put them on grilled Portobello mushrooms, hamburgers, steaks, omelets and on grilled vegetable sandwiches.

    Recipe #51649

    Dirty Rice is a staple in South Louisiana. I fell in love with this dressing at an Easter family gathering. I begged and got this wonderful recipe from my husband's Aunt Adine Laborde (TeeTa as she is known in the family) I hope you enjoy it as much as we do.

    Recipe #87544

    This makes two casseroles. I usually put one in the freezer for another time. A cheesy dish that kids seem to like.

    Recipe #79713

    3 Reviews |  By Lennie

    Taken from Out of This World CookBook II. I have never tried this! I don't know if it's meant to be a main course on a buffet or for a large family, or just a meaty side dish -- so I'll categorize it as both.

    Recipe #23141

    Easy to prepare large veggie dish.

    Recipe #125314

    2 Reviews |  By Rita~

    This is thick, hearty, sweet, and spicy comfort food feeds a crowd. Great for those outdoor parties.

    Recipe #134493

    2 Reviews |  By Mirj

    Posted in answer to a recipe request by Friedel. This is from the May 2002 issue of Food & Wine.

    Recipe #26195

    A traditional dish from Cape Cod from an old cookbook that would have required long cooking on the stove. Nowadays, the crockpot would be the appliance of choice. Overnight soaking time not included. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

    Recipe #128940

    Great side dish for your next potluck.

    Recipe #125469

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