This is a recipe that needs no intro.
Want a side dish that goes with meat, fish and poultry?
Look no further.

Noodle my Noodles

8oz egg noodles, cooked
2 tbls. butter
2/3 cup cream
1/4 cup grated parmesan (or Romano)
fresh cracked pepper and Kosher salt
1 tbls. Good Seasons Italian dry salad mix

Cook pasta and drain.
Stir in butter to coat.
Add cream, parmesan and dressing mix to taste.

Now and then, I butter a casserole dish, add the noodles and sprinkle with more parmesan. (ritz crackers work too)
Broil until a light brown.
Great as a side dish, almost as good as a meal.

~Dad

One thing that never goes to waste around here is mashed potatoes.
Meals have been had with just a warm bowl of them and a ladle of gravy.
It’s comfort food of the highest order but no one in this house ever makes them except me.
(that’s intentional, I think)
There’s no great mystery to mashed potatoes and I welcome any ideas you readers may have.
This is a basic recipe folks and I expand on them whenever I feel the need to be creative.
(serves 5-6)

You will need:

4lb. Idaho or Russet potatoes
1 stick of butter (I never said they were healthy)
1/2 – 3/4 cup sour cream
2 tbls. salt (celery salt is  nice for a change)
1 tsp fresh cracked pepper
1/2 tsp grated nutmeg
1/2 cup of milk or light cream

Peel potatoes and quarter.
Place in large pot with cold water and heat on high.
When water comes to a boil, turn down slightly and put timer on 20 minutes.
Make sure the spuds don’t boil over.
Drain and add back to pot.
Add butter and spices and mash for 2-3 minutes.
Add sour cream and milk (or light cream)
and mash to desired consistency.
Sample for taste and sample again.
Ask spouse or children to taste. (Everyone will be glad to lend a hand here)
Adjust spices according to your preference.

Enjoy,

Dad

Doesn’t get much simpler than this.
I’m making these tonight with my Italian Meatloaf
You will need:

Potatoes (Russett’s or Idaho’s do nicely)
Bay Leaves
Butter
Salt & fresh cracked black pepper
Aluminum foil

Slice spuds lengthwise.
Place one bay leaf, a pat of butter and sprinkle with salt & pepper
Wrap each spud with foil and bake @425 for 45 minutes or until done.
That was easy. 

~Dad

I promised to post this so here it is in all its simplicity.

You will need:

1lb- bag of coleslaw
(ready shredded, if you want to go through all the work of shredding cabbage, carrots and everything else, be my guest)
4 tbls sugar
3 tbls white vinegar
4 tbls mayo
dash of caraway seed

Mix sugar, vinegar, mayo & caraway seed in a bowl and pour over coleslaw.
Toss and refrigerate for 45 minutes.
Done.
*awesome with Pulled Pork!

~Dad