Confetti Corn

Confetti Corn
Recipe from: FBN Classic Recipe Collection

These were so easy to make and tasted fantastic!

6 medium tomatoes
2 tbsp butter or margarine
1/3 cup chopped green onions (I left this out.)
1/3 cup chopped red pepper ( I added more because I did not use onions.)
1 package (10 oz) frozen corn, thawed
2 tbsp vinegar
2 tbsp chopped fresh cilantro
1 tsp garlic salt

Cut 1/4 inch off top of tomatoes. Hollow out, reserving the pulp. Chop pulp into chunks; set aside. In medium skillet, heat butter. Add green onions and bell pepper and cook over medium-high heat until tender. Add corn, vinegar, tomato pulp, cilantro, and garlic salt; mix well. Heat 5 minutes or until flavors are blended. Place tomato shells in baking dish and heat on 350 for 5 minutes. Spoon tomato-corn mixture into shells.

Makes 6 servings.

California Baked Potatoes

Here is another easy and interesting potato side.

California Baked Potatoes

3 cold baked Idaho potatoes, cut into spears
1/2 cup Kraft Fat Free Catalina dressing
1 tbsp garlic powder
1 tbsp parsley flakes

Heat oven to 375.
Toss potato spears with dressing.
Sprinkle each spear with garlic powder and parsley. Place on cookie sheet.
Bake 20 minutes or until crispy.

Makes 6 servings.

Prep Time: 10 minutes
Bake Time: 20 minutes

Original Ranch Roasted Potatoes

I got a new cookbook for my birthday and am enjoying things I have made from it. It is called Favorite Brand Name Classic Recipe Collection. Here is an easy, good side to try:

Original Ranch Roasted Potatoes

2 pounds small red potatoes, quartered
1/4 cup vegetable oil
1 packet (1 oz) Hidden Valley Original Ranch Salad Dressing & Recipe Mix

Place potatoes in a gallon-sized zipper storage bag. Pour oil over the potatoes, seal the bag, and toss to coat. Add salad dressing mix; seal bag and toss again until coated. Bake in ungreased baking pan at 450 for 30-35 minutes or until potatoes are brown and crisp.

Makes 4 to 6 servings.