Dependable Eats



Green Beans

A simple recipe, but how my grandmother made green beans. They are good for your heart!


  • Green beans
  • Salt


  • Snap beans and wash; place in pot
  • Add 1″ water to beans; cover and heat to boiling
  • Add 1/2 tsp salt per 1 cup of water when cooking is half finished
  • Cook until tender (15-30 minutes) then drain
  • Season with salt and pepper to taste and serve

Macaroni and Cheese

This macaroni and cheese is one of my dad’s specialties. It’s a little different approach, using the microwave to make a creamy sauce.


  • 8 oz elbow macaroni
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cup milk
  • 2 cups shredded cheese
  • Pepper to taste


  • Cook macaroni according to package instructions
  • While macaroni is cooking, melt butter in 2-quart dish; stir in flour and add pepper to taste; stir until it makes a paste
  • Slowly add milk to paste mixture, stirring constantly
  • Microwave mixture uncovered on high 4 minutes
  • Stir well, then microwave 1 more minute on high (should start to thicken and have a few lumps)
  • Stir well then microwave 1 final minute on high
  • Add shredded cheese to mixture then add noodles; stir well
  • Cover and microwave 12 minutes at 50% power

Grilled Vegetables in Foil Packets

I can’t count the number of times we’ve made vegetable packets. The best part is that you can tailor each person’s packet to the vegetable mix they enjoy most.


  • Zucchini, sliced
  • Yellow squash, sliced
  • Green pepper, sliced or cubed
  • Red pepper, sliced or cubed
  • Onion, halved and sliced
  • Broccoli florets
  • 1/4 cup olive oil
  • 1/4 cup melted butter
  • 1 Tbsp Italian seasoning
  • 3 Tbsp lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  • Preheat grill to medium heat
  • Create foil packets and add vegetables
  • Combine all dressing ingredients, drizzle over vegetables
  • Seal packets and grill 30 minutes, turning packets once


This recipe is a fixture at our Thanksgiving dinners. We add raisins for a bit of sweet and usually bake as a side dish, but you could also stuff into your turkey.


  • 2 medium onions, diced
  • 2-3 stalks celery, finely chopped
  • 2 Tbsp butter
  • 1/2 tsp poultry seasoning
  • 2 cups chicken broth
  • Hot water
  • 2 pkgs Stove Top Stuffing
  • Raisins


  • Preheat oven to 325°
  • Saute onions and celery in butter; sprinkle poultry seasoning
  • Add raisins; set aside to cool slightly then toss mixture into stuffing mix
  • Heat broth through and set aside; read directions on stuffing mix and add enough hot water to make up for required liquid
  • Pour over stuffing mixture and mix well
  • Bake in covered dish 15-25 minutes

Crock-Pot Cream Corn

My mom and I have tried numerous cream corn recipes to try to replicate the taste and texture of my grandmother’s version. This is the recipe we now use each Thanksgiving.


  • 20 oz frozen corn
  • 1/2 cup butter
  • 8 oz pkg cream cheese
  • 1.5 Tbsp sugar


  • Cook on low in Crock-Pot for 4 hours, stirring occasionally, until ingredients are well blended
  • For large Crock-Pot, double or even triple ingredients

Ranch Roasted Potatoes

A great side recipe from Hidden Valley that is so easy, yet so delicious.


  • 2 lb small red potatoes
  • 1/4 cup vegetable oil
  • 1 package Ranch dressing mix


  • Preheat oven to 450°
  • Quarter potatoes and place in a plastic bag with oil; toss to coat
  • Add Ranch dressing mix and toss again until coated
  • Bake in ungreased pan 30-35 minutes until potatoes are brown and crisp

Easy Risotto

Risotto sounds fancy, but this recipe from an old Betty Crocker cookbook makes it easy.


  • 1/3 cup chopped onion
  • 1 Tbsp melted butter
  • 2/3 cups uncooked Arborio rice
  • 1 cup frozen peas
  • 2 cups water
  • 1 tsp instant chicken bullion granules
  • Dash black pepper
  • 1/4 cup grated Parmesan cheese


  • In medium saucepan, cook onion in butter until tender; add rice
  • Cook and stir 2 minutes more
  • Stir in water and chicken bullion with dash of pepper; bring to boil
  • Reduce heat; simmer covered for 20 minutes (do not lift lid)
  • Remove saucepan from heat; stir in peas
  • Let stand covered for 5 minutes (rice should be tender but slightly firm and mixture should be creamy). If needed, stir in hot water to reach appropriate consistency
  • Stir in Parmesan and serve immediately

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