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Cole slaw tastes better after a day in the refrigerator. This recipe is easy to throw together and serve along side Crab Cakes, Crab Rolls, or similar. Servings: 8 Fresh 1 head cabbage 1/4 small white onion 1 lemon 2 Tbsp. milk Pantry 3/4 cup mayonnaise 1/4 cup granulated sugar 2 Tbsp. white vinegar 2 tsp. [...] Adding milk to the water is the secret to perfect corn on the cob. Servings: 4 Fresh 4 ears corn 1 cup milk 2 Tbsp. melted or Clarified Butter Pantry 1 tsp. salt 2 quarts water Shuck corn Remove the husks and silks of the corn and discard. Set the ears of corn [...] I love spinach and this version of the Glen-Mor sidedish is easy to prepare. Servings: 4 Fresh 2 lbs. (2 bunches) spinach 2 Tbsp. butter Pantry 1 tsp. salt Prepare spinach Trim stems and rinse spinach, do not dry. Cook spinach Place the wet spinach leaves in a large stock pot. [...] Macaroni salad was a staple side dish on the Glen-Mor Restaurant menu. I’m bringing this to a house warming party today – whatever is left after Jim finishes eating. I recommend using homemade French dressing – the difference in taste is worth the effort. Servings: 12 Fresh 2/3 cup French dressing [...] Some planning ahead is required for this potato salad in order provide enough time to let the potatoes cool completely. I highly recommend making the extra effort and using homemade French dressing instead of bottled. Servings: 8 to 10 Fresh 3 lbs. Yukon Gold potatoes 1/3 cup French dressing 1/4 small onion [...] Jim loves mashed turnips – an easy and versitile side. I served it tonight with Broiled Swordfish and the two of us ate four servings. Servings: 4 Fresh 5 medium turnips 2 Tbsp. butter Pantry 1 tsp. salt 1 tsp. ground pepper Prepare turnips Peel turnips in place in [...] The original Glen-Mor Restaurant recipe used canned whole small beets. I love fresh beets and don’t mind the work and stained hands, so I adapted the recipe to use fresh instead of canned. The beets will keep in the sauce for 2 to 3 days in the refrigerator. Servings: 4 Fresh 3 medium [...] Broccoli was a standard side dish at the Glen-Mor Restaurant, and this is my favorite way to prepare the vegetable. Servings: 6 Fresh 1 lb. broccoli bunch, usually 2 or 3 large stems Pantry 2 qt. water 1 tsp. salt Prepare broccoli Remove leaves and chop broccoli – the stem [...] The chef in a cooking class I took a few years ago heated the milk and butter before adding to the potatoes, and I adapted this approach. This method doesn’t impact the taste, but does keep the potatoes warmer for longer. Servings: 8 Fresh 6 white russet potatoes 1/2 cup (1 stick) butter 1 cup [...] What should be a simple recipe was not so easy to master. The Glen-Mor Restaurant method used a double-boiler to combine the butter and brown sugar. We tried the double-boiler approach but could not get the consistency correct. The instructions below are easy to follow and the result was very tasty. Servings: 4 Fresh 1 lbs. [...] |
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