Salads & Sides

Wide egg noodles tossed with cabbage cooked in butter until soft, sweet and golden.

Chopped romaine, skillet chicken, black beans, corn and cheddar in taco-ranch dressing with crushed tortilla chips.

Zucchini and yellow squash in a garlic cream sauce, baked under a crisp panko and Parmesan topping.

Golden buttermilk cornbread baked in a hot, buttered cast-iron skillet for crisp edges.

One-pan fried cabbage cooked in bacon drippings with onion and garlic, finished with butter and crisp bacon.

Crisp, golden German potato pancakes made from finely grated potatoes and onion, served hot with applesauce.

Whole fresh green beans in a seasoned breadcrumb crust, fried golden and served with ranch for dipping.

A cold chicken club pasta salad with bacon, cheddar, tomatoes and ranch dressing, made in about 20 minutes.

Halved baby potatoes baked cut-side down on seasoned Parmesan until the cheese turns into a golden, crispy crust.

One-pot brown sugar bacon baked beans with canned pork and beans, a tangy sauce and crisp bacon on top.