Cole Slaw

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. [...]

Corn on the Cob

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

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    [...]

Potato Salad

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 [...]

Mashed Turnips

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 [...]

Beets in Orange Sauce

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 [...]

Steamed Broccoli

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 [...]

Mashed Potatoes

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 [...]

Glazed Carrots

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. [...]