Four Side Dish Recipes

Coconuts Tropical Grill Pineapple Slaw, Courtesy of Coconuts, Joplin


4 cups sugar
2 ½ cups vinegar
5 teaspoons celery seed
3 cups pineapple tidbits
1 large bag cabbage mix


Mix together sugar, vinegar, and celery seed. Pour over pineapple and cabbage. Toss. Refrigerate until serving. Serves 10.

Wild Herb Dip, Courtesy of Pat French


1 tablespoon butter
¼ cup fresh wild herb leaves: dittany, sorrel, dan­delion, watercress, or any mixture of wild greens 2 tablespoons wild onions, chopped (or chives or domestic onions tops)
½ cup sour cream
½ cup cottage cheese, low-fat or regular
Salt (optional)
Crackers, small toast squares, or potato chips for dipping


In a small skillet, melt butter over medium heat.

Add wild herb leaves and onions or chives, stir­ring for about 3 to 5 minutes or until well wilted.

Cool the mixture.

Place sour cream and cottage cheese in blender or food processor and blend until smooth.

Stir herbs into cream mixture. Taste, and add salt if needed.

Makes about 1 cup. Serve this as a snack or appetizer with crackers, small toast squares or potato chips for dipping

Note: If you use watercress for this recipe, do not saute it with the onions. Just chop it finely, and add it raw.

Perry Foster’s Baked Beans Courtesy of Perry Foster’s Barbecue, Warrensburg


1 gallon baked beans
1 pound sliced bacon, chopped
10 ounces brown sugar
1 onion, chopped
3 ounces light honey
3 ounces liquid smoke


Mix all ingredients together thoroughly so that honey does not settle at the bottom, and bake at 300 degrees for 1 ½ hours.

Fried Green Tomatoes Courtesy of Kehde BBQ Sedalia


Cooking oil
4 green tomatoes
1 can of beer
2 cups store-bought onion ring batter
Roasted garlic and herb seasoning
Parmesan cheese
House dressing, see below


Heat oil to 350 in fryer or pan fry on medium to high heat.

Cut tomatoes into 3/8-inch slices.

Pour beer into a bowl, and place dry batter on a plate.

Dip tomatoes into beer then into dry batter. Drop into the oil. Cook tomatoes to golden brown.

Drain on a paper towel.

Arrange tomatoes on a serving dish, and sprinkle with roasted garlic and herb seasoning and Parmesan.

Serve hot with Kehde’s house dressing or a ranch dressing of your choice.