here are the side dishes from the original cookbook. most are of the "quick-and-easy" variety. the origins are scattered�some came from up and down the beach, while others came as contributions from family members in the farther reaches of the countryside. all bear the hayward or woodward seal of approval.

green bean casserole

barb woodward

no mid-western special dinner or potluck would be complete without at least one version of a green bean casserole on the table. they�re quick and easy and always well liked. this version of barb�s is a veteran of the beachfront potluck circuit, and has anchored many a woodward dinner.

• 2 cans green beans, arranged in casserole

• 1 sm. can mushrooms, mixed in

• 1/3 cup grated swiss cheese (optional)

• 1 can cream of mushroom soup, poured over

• 1 can french fried onions, crumbled on top

layer all but the onions and bake in a casserole dish for 45 minutes at 350� f. top with the onions during the final 10 minutes of baking.

calico beans

cindy woodward

don't let the ingredients list fool you. this is incredibly easy to make and can really be a one dish meal. try it with some fresh bread and a salad on the side!

• 1 lb ground beef

• 1/2 lb bacon

• 1 lg onion, chopped

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dry mustard

• 1/4 to 1/2 cup vinegar

• 1/4 to 1/2 cup brown sugar

• 1/4 to 1/2 cup white sugar

• 1/2 cup catsup

• 1 - 15 oz can butter beans

• 1 - 15 oz can kidney beans

• 1 - 15 oz can pork and beans

brown the ground beef, bacon and onion in a large skillet, then drain. add the seasonings, sugars and catsup, and mix well. stir in the beans and simmer until it looks right to you. dish it up.

rice and broccoli casserole

a collaborative effort of mom dee and steve:

it wasn�t like we set out to create anything in particular. we each had a broccoli casserole recipe, and in the process of preparing dinner, ended up more or less combining them. liked the new version better than the old, so kept it around. goes well with pork chops, by the way.

for variation you might try adding a drained can of water chestnuts or a can of mushrooms. a second can of soup, say cream of chicken, could also be added. or more cheese if you wanted it to be cheesier. or more broccoli if you wanted it broccolier. and so forth.

• 1 - 10 oz pkg. frozen broccoli

• 1 tbsp cooking oil

• 1 onion, chopped fine

• 2 cups cooked rice

• 1 can cream of mushroom soup

• 1 - 8 oz jar cheese whiz

• 1/2 cup milk

• 1/2 tube ritz crackers, crushed

• 1/3 stick melted margarine

in a skillet put the oil, broccoli and onion. cook until partly done, stirring until well blended. add the soup and heat to boiling. blend the cheese whiz and milk and set aside. place about one cup of cooked rice into a buttered casserole, pour half of the broccoli mixture over the rice, and top with half the blended cheese. then repeat: rice, broccoli, then cheese. top with the cracker crumbs, which have been blended with the melted margarine. bake at 325� f. for 30 minutes.

ground beef and chinese noodle casserole

a classic potluck dish by harriet robson

dick and harriet robson bought the hawkins place sometime in the mid to late sixties, i guess. les hawkins was sort of a stick-in-the-mud and dick and harriet were a refreshing change, although the atmosphere cooled a bit after mom started putting up her "no smoking" signs. then there was the infamous drink scene. way to go, ma! on a quieter day, harriet contributed this classic to the local potluck scene.

• 1 lb. lean ground beef

• 1/2 sm. onion, diced

• 1/2 lb mozzarella cheese, crumbled

• 1 - 4 oz. can mushrooms, drained, liquid reserved

• 2 pkg. chinese noodles, cooked and drained

• 1 can golden mushroom soup

• mushroom liquid plus water to make 1/2 cup

• french fried onions for topping

brown the ground beef and onion, drain, and put into the bottom of a 9 x 9-inch pan. cover with the cheese and the mushrooms. cover that with half the noodles and then pour on the mushroom soup and liquid, mixed. add remaining noodles and put in to bake at 350� f. for 40 to 45 minutes. top with french-fried onions the last 15 minutes, if you like.

escalloped corn a la pearle

pearle nelson

pearle�s �little house �round the bend� on the old road was a regular stop for mom and red. pearle usually had something around good to eat, so they would snack and pearle would give mom her latest recipe find to try. this was one such.

• 1 - 15 oz can cream style corn

• 2 eggs, beaten

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 heaping tsp sugar

• 1 tsp minced onion

• 1/2 packet ritz crackers or saltines, crushed

• 1 tbsp dried green pepper (optional)

• 1 tbsp pimiento (optional)

mix all the ingredients but the crackers in a bowl and put into a buttered casserole. dot the top with butter and sprinkle the cracker crumbs over that. bake 45 minutes at 350� f.

escalloped asparagus

ginny scism, des moines, ia

i was a guest for dinner at the home of the scisms in des moines one night some years ago. along with whatever else was on the menu that evening, ginny served this delicious casserole. i begged the recipe off her and still use it as a side dish for �company dinners.�

ginny says the basic recipe can be doubled or tripled and then frozen for later use. bon app�tit!

• 2 tbsp butter

• 2 tbsp flour

• 1 can cream of mushroom soup

• 1/3 cup grated cheddar cheese

• 1 can asparagus spears

• 2 hard boiled eggs, sliced

• 1/3 cup slivered almonds

• buttered bread crumbs for topping

melt the butter and stir in the flour, to make a paste. stir in the cream of mushroom soup, add the cheese, and stir until melted. add the asparagus, eggs, and almonds. place the mixture in a buttered casserole, top with buttered crumbs, and bake 45 min. at 350� f. serves four.

greg's beans

gregory g. bombinski

greg came strolling into our lives, assured, unflappable and bearded, shortly after seducing lynne while they were students together at grinnell college, almost everybody's alma mater. greg was on a roll and was headed for the air force and the wild blue yonder. i think maybe it got a little wilder when lt. g. g. bombinski arrived on the scene.

while closeted in various boqs around the world and on interminable tdys, greg became, to help pass the time, something of an accomplished chef. his specialty was creating distinctive versions of old favorites based on whatever happened to be available locally. one of his contributions to air force folklore is this concoction.

• 1 huge can pork & beans (28 oz)

• 1 large can pork & beans (15 oz)

• 1 lb bacon

• 2 large onions, diced

• 1/2 cup chili sauce

• 1 tbsp yellow mustard

the instructions are simple enough. spoon the beans into a bowl. fry together the bacon and onions, and mix them in with the beans. add the chili sauce and mustard and mix. put the whole mess into the fridge and let sit overnight to develop the flavor. reheat to serve. yum!

greg's beans are great with barbequed hamburgers, another specialty. pass the corks.

quick wild rice pilaf

lynne hayward bombinski

mom's note here says that lynne served this for dinner on jan. 14, 1989. how's that for detail? i assume the event took place at the bombinski�s ranch home in klamath falls, oregon. at least that sounds like the right time frame. lynne and greg have had more homes than the average bear, what with moving all over the world while on air force tours. the klamath falls place was certainly one of the nicest.

whatever else did or didn't happen that evening, they had some good food, because this is excellent. a neat way to dress up a quick package mix. this could be either a one dish supper or a side dish along with some mild fowl, like chicken or a game hen.

• 1 pkg. long grain & wild rice mix

• 2 tbsp margarine

• 1 medium onion, chopped

• 1/2 lb pork sausage - crumbled, fried and drained

• 2 1/2 cups boiling water

start by saut�ing the rice�s in the margarine until the white rice is lightly browned. add the onion and saut� until soft. stir in the seasoning packet, cooked sausage, and boiling water. pour into a 1 1/2 quart baking dish, cover, and bake 45 minutes at 350� f. liquid should be absorbed and the rice tender.

bahamian peas 'n rice

traditional bahamian

this is not from floyd county. it is a traditional dish in the bahamas, where a sunday dinner would be considered incomplete without it. around port luycaya, where i�ve vacationed a couple of times, it's on all the restaurant menus and i�ve usually had it along with conch or bahamian lobster every night. play a little soca in the background, please, and pour me another rum punch while you're up. don't worry mon, be happy!

• 3 cups converted rice, washed and drained

• 1 med onion, chopped into tiny pieces

• 4 oz salt pork or bacon

• 1 stalk celery, finely diced

• 2 - 10 oz cans chicken or beef broth

• 2 tbsp cooking oil

• 1 tbsp tomato paste

• 1 tsp dried or fresh thyme

• 1/2 cup cold water

• 1 - 10 oz can pigeon peas (or substitute black eyed peas)

• salt and black pepper to taste

cut salt pork into tiny square pieces and fry over medium heat until brown and crisp. add cooking oil, onion and celery. saut� until onion and celery become tender. add tomato paste and thyme and continue to stir contents for an additional 10 minutes. slowly add the broth to contents of skillet and continue to stir. transfer drained rice to a medium-sized pot. pour contents of skillet over rice. add pigeon peas and cold water. stir thoroughly and season to taste with salt and black pepper. cook over low heat for 30 minutes or until rice is done, stirring once with a fork. serves eight.

rice pilaf

kack girton

girtons� white elephant had the distinction of having the best painted compass rose on the entire sidewalk. they also had the only real shuffleboard setup, on the expanded concrete walkway alongside the cottage. judy�s older brother taught us all to play, and must have supervised hundreds of games, in all.

this recipe of kack�s has been around the beach for a long time. the original made a quite larger batch and would serve 10 to 12, a bit much for family use, so i took the liberty of altering it slightly and cutting it down. doubled (from this), it makes a very good party casserole type dish.

i made this the other evening to go with lamb chops, using quick brown rice instead of the white, after finding i was out of the latter (good planning dept.) and it worked very well. quick brown rice requires less water, so leave out the extra cup if you do that. kack (or judy, who gave this recipe to mom, who gave it to me) notes that you can substitute half wild rice along with the white, so that�s another variation to try.

• 1 stick margarine

• 1 med onion, chopped

• 1 tsp leaf oregano

• 1 - 4 oz can sliced mushrooms, drained

• 1 cup long grain rice

• 1 - 14 1/2 oz can beef broth

• 1 cup water

melt the margarine in a skillet. brown the onion, rice, mushrooms and oregano. simmer 20 minutes, then add the beef broth and water. bake in an uncovered greased casserole for one hour at 400� f., or until rice is cooked. the mixture will be very runny, but the rice will absorb the liquid as it cooks.

wild rice pilaf

stephen verner hayward

mom�s friend, dodo (dorothy) smith, used to come down from minneapolis and stay for several days or a week or so at a time. dodo was an accomplished artist and had numerous one-woman shows. her husband, ross, was director of the fine arts theatre at the u. of minn. dodo always did some sketching while visiting, and usually left some samples for us. i still have one or two hanging, and i know that libby has one yet in her house in entiat, washington. ross had arranged for the metropolitan opera company from new york to visit minneapolis on an annual basis, for a series of operas, and always sent tickets to the folks. went with them for a show one time, and it was one of those �once in a lifetime� experiences!

dodo also got us started on a wild rice kick that has lasted for going on 30 years now (2003 reference). showed up one trip with a very large container of minnesota wild rice, and the rest, as they say, is history. i purloined a healthy quantity of mom�s supply and took it back to my grad school kitchen in albuquerque, and have been hooked ever since.

this was one of those "let's throw some stuff in a pot and see what happens" sort of endeavors. well, it was a little more organized than that�but not much. this is pretty versatile, and i use it with about any kind of fowl or pork dish.

• 1/3 cup minnesota wild rice

• 1 1/3 cup water

• 1/2 stick butter

• 1 tbsp dehydrated parsley

• 1 tbsp chicken bouillon (or 2 or 3 cubes)

• 1 tsp minced garlic

• 1 tsp minced onion

• 1 tsp salt

• 1/8 tsp fines herbs

• 1/8 tsp dill

• 1/3 cup brown rice

• 2/3 cup water

• 1/2 cup long grain white rice

• 3/4 cup water

• 1 small can sliced water chestnuts

• handful sliced mushrooms

wash the wild rice and put on to simmer with 1 1/3 cups water, butter, and the herbs and other seasonings. after 15 minutes add the brown rice and 2/3 cup water. after another 30 minutes (45 total) add the white rice to the wild rice mixture, plus another 1 cup of water. after another 15 minutes add the water chestnuts and mushrooms, toss, and cover. turn off the heat. let stand for 5 minutes, uncover, and serve.

total elapsed time should be about one hour, if my math is correct.

wild rice stuffing

adelia woodward hayward

if you're getting tired of pepperidge farm, or whatever else you happen to use for stuffing, try this wild rice mixture. the nutty flavor of the wild rice combined with the other flavor accents goes well with fowl or pork or game. you might also want to experiment with adding apples or raisins or nuts to it. pass the gravy!

• 1/2 stick butter

• 2 tbsp chopped onion

• 1 tbsp chopped celery

• 1 tbsp minced parsley

• 1 tbsp minced chives

• 2 cups cooked wild rice

• 1/2 tsp poultry seasoning

• salt & pepper

brown the onions, celery, parsley and chives in the butter, add the rice and seasonings, mix lightly, and stuff the poultry, pork chops, or whatever. bake as usual. makes three cups stuffing.

yummy yams and apples

a holiday inspiration by suzanne lynne hayward, r.n.

when the haywards and bombinskis gathered for christmas, 1990, at lynne and greg�s roomy klamath falls horse property, the holiday dinner chores got divided up among volunteers. sue trucked on down from seattle for the event, laden with yams and apples, and wowed everyone with this great side dish. of course she didn't use a recipe so i had to nag her to re-create it when she got home. this is what she came up with. she says that it serves about four this way (the original was larger). it's easy enough to double for a woodward-size gathering.

• 1 1/2 lbs yams, diced (about 4 cups)

• 2/3 cup water

• 3 tbsp margarine

• 1/2 tsp salt

• 1 med apple, diced

• 1/4 cup brown sugar

• 1 tsp cinnamon

put the diced yams, water, margarine and salt into a 2-qt. saucepan. bring to a boil, reduce the heat to medium, and cook, covered, for about 10 minutes, stirring occasionally.

add the apples, cover, and cook another 15 minutes, stirring occasionally.

add the brown sugar and cinnamon. cover and cook another 10 minutes, stirring frequently this time.

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