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CHEESY
HASH BROWNS
a la MaryCarol 2 lbs frozen hash brown potatoes - sometimes I use O'Brian style hash brown cubes - sometimes regular hash browns 1 can cream of chicken soup 8 oz [or less] of sour cream salt & pepper to taste - maybe a little garlic powder 10 oz shredded extra sharp cheddar cheese 1/2 stick of butter 1 cup diced onions Thaw potatoes combine soup - sour cream and melted butter in big bowl add potatoes, onion and cheese stir to mix up Put into 9x12 glass baking dish - pyrex Bake 325 for 1 hour. Keeps well in refrigerator - warm up servings in micro - I add a little shredded Kraft Mexican 4 cheese on top.- ------------- HASH
BROWNS & EGGS CASSEROLE
*1 bag O'Brien hash browns, frozen *3 tbsp. oil Bake 15 minutes at 400 degrees in 9 x 13 inch pan. *1/2 lb. browned sausage or bacon or ham or mushrooms- or could use cooked up hamburger meat *shredded cheddar cheese or Kraft Mexican 4 cheese 8 oz or whatever you like Spread meat and cheese over potatoes. *6 eggs - beaten with whisk or fork *Salt & pepper to taste -sprinkle of Parsley flakes *Stir spices into beaten eggs. Pour over potatoes, meat and cheese. *Bake 30 minutes more at 400 degrees. ---------- TATER
TOT CASSEROLE
Fast - don't have to defrost the Taters first 8 oz Cheese Whiz 1 carton sour cream - 8 oz 2 pounds frozen tater tots 1/2 stick real butter chopped onions Saute onions in butter, mix in cheese whiz and sour cream. Put frozen tater tots into greased baking dish Pour cheese mixture over tots. Bake 350 for 30 min. |
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HEAVENLY
HASH BROWNS
Frozen hash brown
potatoes with a homemade cheese sauce topped with soft buttered bread
crumbs.
• 1 pound frozen Southern style hash brown potatoes, thawed (these are diced, like O'Brian style) • 5 tablespoons butter, divided • 4 to 6 green onions • 4 tablespoons flour • 3/4 cup chicken broth • 3/4 cup whole milk or half-and-half • 1/2 teaspoon salt • freshly ground black pepper • 1 cup shredded sharp Cheddar cheese • 1/2 cup soft bread crumbs *If you can't find the diced "Southern-Style" hash browns, shredded can be substituted. Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns. In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and cheese. Spoon into the prepared baking dish. Put bread crumbs in a bowl. Melt remaining 1 tablespoon of butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned. |
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MASHED
POTATOES
like twice baked potatoes - keeps well in refrigerator for several days Mashed potatoes - fresh or flakes butter spices - salt -pepper - garlic powder milk cream cheese sour cream mayo shredded cheese Make either fresh potatoes - boil until soft, mash OR use potato flakes according to directions on box add canned milk, cream cheese, a couple of spoonfuls of sour cream, spoonful of Mayo to taste. Beat with spoon to blend everything to right thickness Put into pyrex dish - top with shredded cheese Heat in Micro or oven |
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MASHED
POTATOES - Make ahead and freeze
Make mashed potatoes ahead then freeze in serving size portions - perfect for the busy holidays. • 5 or 6 medium potatoes, cooked and drained • 1/4 cup melted butter • 1/2 teaspoon salt • dash pepper • 2 egg yolks, slightly beaten • 1/3 cup cream • 1 egg, beaten • 2 teaspoons water Mash hot potatoes with butter, salt, pepper, egg yolks, and cream. Beat until light and fluffy. Form into mounds by tablespoons on a baking sheet (individual serving size portions). Freeze until solid then package for storage. To serve, place frozen potato mounds on lightly greased baking sheet. Mix 1 beaten egg with water; brush potato mounds with beaten egg mixture. Brown at 425° for 10 minutes, or until potatoes are browned and cooked through. Serves 4 to 6. |
MASHED
POTATOES - reheat in crock pot
5 pounds (10 cups) potatoes, peeled, cut into 1-inch pieces 1/2 cup or more of butter softened Salt & pepper to taste 1/2 cup milk Place potatoes in 6-quart saucepan. Cover with water; add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes until fork tender (15 to 18 minutes). Drain well. To mash potatoes, add butter, salt & pepper - beat at low speed. Increase speed to medium. Add milk - Beat until smooth. Place potatoes in resealable plastic food container. Cover; refrigerate for up to 2 days. To reheat, spray slow cooker with no-stick cooking spray. Place potatoes in slow cooker. Pour 1/2 cup milk over potatoes. Cook, stirring halfway through cooking, on High for 3 to 4 hours or Low for 5 to 6 hours or until heated through. |
SMASHED
RED POTATOES - with garlic
• 6- 8 red potatoes whole, with skins left on • 6 cloves garlic, peeled • 1/2 cup milk • 4 tablespoons butter • 1/2 teaspoon salt • 1/8 teaspoon pepper Optional - add a handful of shredded cheese Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. I cut up each potato with most of skin left on into pieces on a paper plate - dump into mixing bowl. Add the garlic. Add remaining ingredients; Smash with fork or potato masher - add more milk if too thick. Serves 6 to 8. ------- SMASHED
RED POTATOES #2
2 lbs or so of small red potatoes quartered 1/2 cup butter or more 1/2 cup milk - or more 1/4 or so cup of sour cream....some cream cheese salt and pepper to taste....Garlic powder to taste optional |
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POTATOES - LYONNAISE - cooked in skillet Lyonnaise potatoes are sliced cooked potatoes, onions and butter cooked with seasonings and parsley. • 1 cup chopped onion • 6 tablespoons butter • 3 cups cooked sliced potatoes • 1 teaspoon salt • 1/8 teaspoon pepper • chopped fresh parsley In a large heavy skillet, heat butter over low heat; add onions and saute until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley. |
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GREEN BEAN CASSEROLE 1 Can cream of chicken soup 2 or 3 cans french style cut green beans dash of pepper Spoonful of mayo Optional - 1/2 cup whole milk or cream 1 large can french fried onions - use 1/2 to 2/3 of can in casserrole - save rest for the top Mix soup, drained green beans, mayo, pepper and onions - put into glass baking dish Bake 350 degrees for 30 minutes. Stir mixture. Put remaing onions on top - bake 5 minutes more. |
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ROASTED
SWEET & WHITE POTATOES
a la Auntie Ellie 1/4 cup each butter & olive oil 2 pounds each sweet potatoes and russet potatoes, peeled and cut into 1 inch chunks 1 large onion - cut into 8ths 8 cloves of garlic - cut into halves 1/2 cup hazelnuts, coarsely chopped - or any nut - Pinenuts are good Salt Put melted butter, oil, sweet potatoes, russet potatoes, onion and garlic in a 10 x 15 inch baking pan at least 2 inches deep. Spread veggies evenly. Bake on bottom rack of a 475 oven for 30 minutes Stir with a wide spatula after 15 min - veggies near rim of pan begin to brown quickly. Mix nuts with potatoes - continue to bake and stir occasionally until potatoes are very tender when pierced and are tinged with brown - about 15 min. Salt and pepper to taste. Serve. |
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CHEESY
GRITS SOUFFLE
6 servings 2 cups milk 1/2 cup instant grits 1 teaspoon salt 1/2 teaspoon baking powder 2 Tablespoons butter - melted 1/2 teaspoon sugar 3 eggs - separated 1/2 cup grated sharp cheddar cheese Dash of Tobassco sauce Preheat over 375 degrees Grease a 1 1/2 quart cassarole or 1 1/2 quart souffle dish. Scald the milk add the grits and cook until thick, stirring constantly Add salt, baking powder, butter and sugar - mix well Beat the egg yolks and add to grits. Add grated sharp cheddar cheese and tobassco sauce. Beat the egg whites until they hold soft peaks then fold into grits mixture Pour into greased dish Bake 375 for 30 minutes Grits are like |
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SPOON
BREAD
Virginia ladies know how to make good spoon Bread!! abt 8 servings Spoon bread is a light, custardy corn bread served hot from the oven, baked in shallow earthenware or glass pan. 1 1/2 cups water 2 cups milk 1 1/2 cups cornmeal - use fine ground maybe half white half yellow OR all white 1 1/4 teaspoons salt 1 1/2 teaspoons sugar 2 Tablespoons butter 5 eggs 1 Tablespoon baking powder Preheat oven to 350 degrees Grease a large shallow baking dish Combine water and milk - heat to simmer on stove top. Add cornmeal, salt, sugar, and butter - stir over medium heat until the mixture is thickened - about 5 min. Remove from heat. Beat the eggs with the baking powder until they are very light and fluffy, then fold them into the cornmeal mixture - mix well. Pour the batter into baking dish Bake 350 degrees for 45 to 50 min Serve hot. |
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BRUSSEL
SPOUTS GRATIN
1 1/2 lb brussel sprouts 8 slices bacon - cut in 1/2 inch pieces 1 onion - thinly sliced - about 2 cups 2/3 cup heavy cream 3/4 teaspoon salt - 1/2 teaspoon pepper 1/2 teaspoon thyme 1/4 teaspoon ground nutmeg 1/2 cup plain dry bread crumbs 2 Tablespoons grated parmesean Cheese 3 Tablespoons butter - diced Cook brussel sprouts until tender - cool cut brussel sprouts in quaters - set aside cook bacon until lightly brown - about 4 min - drain on paper towel - pour of fat from pan Add onion - cook until soft - 3 to 4 min preheat oven to 450 Stir sprouts and bacon in pan with onions Transfer to 1 1/2 qt baking dish In bowl - combine cream, salt, thyme, pepper, and nutmeg Pour over sprouts Top with bread crumbs soaked in melted butter Bake until lightly brown - 20 to 25 min. |
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OKRA
AND TOMATOES
2 c. tender, young okra, sliced crosswise in 1/4 inch slices 2 c. tomatoes, peeled and chopped 1 onion, finely chopped 2 tbsp. bacon drippings Salt and pepper to taste Simmer the onion and okra in the bacon drippings for about 5 minutes. Slide okra to side of pan, add chopped tomatoes on other side of pan; continue to simmer, covered, until okra is tender. Stir together and serve. |
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FRIED
GREEN TOMATOES
FRIED GREEN TOMATOES 1 4 to 6 green tomatoes salt and pepper - little garlic powder if you like it cornmeal bacon grease or vegetable oil Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve right away as a side dish. --------- FRIED GREEN TOMATOES 2 4 to 6 green tomatoes, sliced 1/4-inch thick salt and pepper flour for dusting - self rising 2 eggs, beaten cornmeal bacon grease or vegetable oil Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with cornmeal Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches - best to serve as soon as possible. ------------- |
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SALSA
- CANNING
Roma
tomatoes best
You will need a canner or pressure cooker, jars, lids, etc 20 lbs of tomatoes = abt 9 pints of salsa Remove skins and seeds Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough) Plunge them into a waiting bowl of ice water. This makes the skins slide right off of the tomatoes! After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess water. Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing just most will do. Toss the squeezed tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! Next chop them up - I like 1/2 inch size cubes. I use an electric chopper (food processor) to dice the seasonings fairly fine, about 1/8 inch cubes. 3 cups chopped onions 1 Tablespoons of oregano 2 cloves of garlic, minced 1 cup diced assorted mild peppers (red, yellow, orange, banana, whatever you have) 1/4 cup diced, fresh cilantro 1/2 teaspoon black pepper 1/4 cup diced celery 1 to 4 diced jalapeño peppers - I only use one because I like it mild. 1 tablespoon salt (optional - I don't put any in!) 3 (6 oz) cans of tomato paste - if you like a richer thicker flavor and texture 1 cup 5% apple cider vinegar (or 2 cups of lemon juice) Optional: 1 Tablespoon ground cumin Mix ingredients in the pot and bring the sauce to a gentle simmer ***Start with the chopped tomatoes in the pot... ***Add the seasonings and bring to a gentle simmer, just to get it hot - there's no need to cook it; only to get it hot enough to ready it for water bath processing to kill any bacteria and enzymes.. ***Taste it as it cooks. If you like the sauce hotter, add 1 Teaspoon of chili powder. And if you like your salsa thick, add 4 Tablespoons corn starch, dissolved in the vinegar before adding to the mix. --- ***Fill the jars with salsa and put the lid and rings on ***Fill them to within 1/4 inch of the top, seat the lid and hand-tighten the ring around them. ***Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal! Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pints and 20 minutes for quarts. If you have a pressure canner, use it and process the sauce for 10 minutes for pint jars and 15 minutes for quarts, at a pressure of 10 to 11 pounds. Remember to adjust the time if you are at a different altitude other than sea level! I prefer a pressure canner or a taller water bath canner, Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) |
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BABY
LIMA BEANS in CREAM
16 ounces fresh or frozen baby Lima beans 1/2 to 3/4 cup heavy whipping cream 1 1/2 to 2 tablespoons butter salt and freshly ground black pepper, to taste Cook the Lima beans in boiling salted water as directed on package. I sometimes add about 1/2 to 1 teaspoon of sugar to the cooking water. Drain well. Add the cream and butter. Taste and add salt and pepper as desired. Heat thoroughly. Serve hot. |
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MaryCarol’s
PINK EYED, PURPLE HULL PEAS
Hulled them, blanched them, put up in freezer 1 qt of frozen fresh purple hull peas leftover scrapes of ham (I save them from spiral hams or whatever and freeze) chopped sweet onion garlic powder - garlic pepper - salt 2 or 3 T of real butter enough water to cover peas in pot cook uncovered for about 30 minutes or until peas are tender...cooking down the liquid - put on low covered - continue to cook down for about another 30 min. Stir every so often. Turn off heat - keep lid on until ready to serve. Add some cornbread and a fresh pie for a filling supper. |
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CROCKPOT
PARTY BEANS
Use whatever combination of beans you like Day before party: 1/2 lb bacon cut up and fried 4 big onions chopped and fried in bacon grease 2 cups leftover honey baked ham pieces 1 really big can Bush’s baked beans 2 reg size cans Kidney, Lima, Pinto - *added 1 can of lima and white beans after 2 hours 1 Can black beans 3/4 to 1 cup dark brown sugar splash of corky’s BBQ sauce spices - garlic pepper Put in crockpot - 30 min on high 1 1/2 hours on low *Added more beans - onions Check - maybe one more hour on low. - last 1/2 hour take lid off. Let stand 2-3 hours. Put in anothr container - refrigerate. Clean out crock pot for 2nd day use. 2nd day - Day of event 30 min on high 2 hours on low - check - maybe 1 more hour. |
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CORN
PUDDING
3 Lg. Eggs 1 1/8 cups eveporated milk 3 cups creamed corn - Walmart carries the frozen creamed corn McKenzie brand - I use the white corn. 3 tblsp. Butter 3 tblsp. Brown sugar 3 tblsp. corn starch mixed in 3 tblsp water 3/4 tsp. ground nutmeg 3/8 tsp. salt 3/8 tsp. pepper Pre-heat oven to 350°. Butter a 2-quart baking dish. Beat eggs and milk in a large bowl; stir in remaining ingredients and pour mixture into the prepared baking dish. Bake 45 minutes, or until slightly browned and a knife inserted near center comes out clean. |
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CORN
PUDDING CASSEROLE
1/2 c. butter (1 stick)3 eggs, beaten 1 (18 oz.) can corn 1 (18 oz.) can cream style corn 1 (8 oz) container sour cream 1 (8 1/2 oz.) box Jiffy cornbread mix In a mixing bowl, combine butter, eggs, cans of corn and sour cream. Add the cornbread mix and stir well. Pour into a long shallow baking dish. Bake in a 350 degree oven for 45 minutes. Serves 8. |
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CORN
CASSEROLE
a la Sue 1 can cream style corn 1 cup evaporated milk 1/2 cup salted soda crackers - fine crumbs 3 eggs beaten 1 medium onion - minced Salt & Pepper to taste 1 1/2 cup shredded cheddar cheese In large bowl, combine corn, milk, crumbs, eggs, onion, salt and pepper. Stir until blended. Spoon half the corn mixture into well greased 8 inch square pyrex dish Sprinkle with half the cheese Evenly spoon remaining corn mixture Top with remaining cheese. Bake at 350 degrees oven until mixture is set and cheese is golden - about 35 min. |
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MEXICAN
CORN BREAD CASSEROLE
2 boxes Jiffy cornbread mix 1 can cream style corn - or frozen creamed corn 2 lbs. hamburger 2 sm. onions 13-16 oz. jar salsa 1 lb. bag shredded Kraft Mexican 4 cheese Prepare the 2 boxes of Jiffy cornbread mix according to package directions (I always add 1 more egg per box) and add 1 can cream style corn; set aside. Brown 2 pounds hamburger and 2 small onions, chopped. Drain and add salsa. Simmer 15 minutes. Grease 9x13 inch pan. Put half of cornbread mix in bottom of pan. Put hamburger on top. Spread 1/2 of cheese next. Add rest of cornbread mix. Bake at 400 degrees for 15 minutes......take out, add other 1/2 of cheese - bake another 15 min. |
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MEXICAN
RICE
a la MaryCarol 2 + cups Rice - brown rice or Uncle Ben’s Converted Rice 1 can chicken broth 2 jars Old El Paso Medium Salsa - or homemade canned Chili powder - garlic powder - few dashes crushed red peppers 2 1/2 cups water + 1 1/2 soup can of water Liquid from canned beans Mix well in rice cooker - cook - when done add: 1 can garbanzo beans 1 or 2 cans black beans 1 can kidney beans Mix well with rice, let stand covered for 30 min to 1 hour for flavors to blend. |
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FRIED
DILL PICKLES
1 egg, beaten 1 c. milk 1 tbsp. flour 1 tbsp. Worcestershire sauce 6 drops hot sauce 3/4 tsp. salt 3/4 tsp. pepper 3 1/2 c. flour 1 qt. sliced dill pickles Wesson oil for deep frying *Combine first 5 ingredients, stirring well. Set aside. *Combine 3 1/2 cups flour, salt and pepper, stirring well. *Dip pickles in milk mixture and dredge in flour mixture, repeat process. *Deep fry in hot oil, 350 degrees until pickles float to surface and are golden brown. *Drain on paper towels. Fried
Pickles - 2
1 (16-ounce) jar sliced dill pickles 1 cup buttermilk 2 tablespoons hot red pepper sauce 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons Essence, plus more for dusting 4 cups vegetable oil, for frying Salt *Drain the pickles in a colander, then spread on paper towels to drain completely. *Combine the buttermilk and hot sauce in a bowl. *In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence. *Heat the oil in a medium pot to 350 degrees F. *Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. *Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients. Serve hot. -------------- |
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ORANGE
JUICE SWEET POTATOES
3 lbs sweet potatoes3/4 cup light brown sugar - hold out 2 T. 1/2 stick butter - at least 1/2 t. cinnamon 1/2 t. nutmet dash of salt 1 cup orange juice - or canned milk if don’t like orange juice Butter a 1 1/2 qt cassarole dish Cook sweet potatoes in boiling water until well done -drain - peel off jackets - mash them Stir in all other ingredients except 2T sugar Put mixture into cassarole dish and spinkle with remaining sugar Bake 400 for 30 min. * can add marshmellows on top instead of sugar *can sprinkle brown sugar-butter mixture on top *can spinkle with cinnamon sugar |
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Sweet
Potatoes a la MaryCarol
Not overly sweet - just the topping abt 3-4 cups cooked sweet potatoes - 3 big ones Splenda - 1/3 to 1/2 cup 1/2 cup real sugar 1 stick butter 3 eggs slightly beaten 1 t. vanilla 1/2 t. nutmeg 1/2 t. cinnamon dash of pumpkin pie spice [could use some nutmeg and cinnamon] dash of salt 1/2 cup evaporated milk Stir and mash all ingredients well - used a hand masher - sweet potoatoes cooked well done with jackets on - slipped jackets off - mashed with other ingredients Put into greased pyrex baking dish - I used 7x9 TOPPING abt 1 cup brown sugar abt 1/2 cup flour little more than half a stick of butter - microwaved to melt 1 cup chopped nuts - pecan or walnuts Mixed with granny fork: Sugar, flour, and nuts. Add melted butter and stir well until all blended. Put on top of sweet potatoes Bake 350 oven for 25-30 min Makes a crunchy top - even when reheated in microwave. ---------- Caramel Pecan topping Sweet potatoes Cook about 6 cups of sweet potatoes - while still warm - mash with 1 stick of butter - dash of salt and 1/2 cup of half and half or milk or cream. Beat in mixer until fluffy Sauce: 1 cup dark brown sugar 4 T. half and half = 1/4th cup 1/2 stick of butter 1/2 to 1 cup of pecans Let sugar, milk and butter boil 2 -3 min Put potatoes in dish, place pecans over the potatoes and pour sauce over potatoes and bake in 350 oven about 20 min. |
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JIM
BEAM SWEET POTATOES
6 sweet potatoes - boil in jackets until well done - slip off jackets - mash and add: 1 cup hot milk 1/2 cup brown sugar 1/2 stid of butter - or a little more - softened dash of salt 1/2 cup broken pecans 4 Tablespoons Jim Beam - (1/4th cup) Mix well and put into buttered pyrex baking dish Top with marshmellows or favorite topping Bake 325 until marshmellows are golden brown |
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SUGARED
SWEET POTATOES
a la Lee Cate The secret for good chewy sweet potatoes is to use only the Puerto Rican Red variety of sweet potato. They hold together and do not "mush" up. Peal and cut your sweet potatoes in chunks or wedges. Melt real butter in a 9" X 13" baking pan. Dip each chuck into the butter until covered. When the pan is covered (1 layer) add about four cups of granulated sugar. (This sounds like alot but it takes this much to get them chewy.) Bake at about 400 degrees for about 15 minutes and then turn the temperature down to 350 degrees. Bake until sugar turns to syrup and the sweet potatoes caramelize. Then I add pecans and white currants (or raisins). RETURN to the warm oven and let pecans and currants absorb the syrup. As you might guess, these are low calorie!!!!!!!!!!!!!!!! |
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SQUASH
CASSEROLE
2 cups cooked, drained, and mashed yellow summer squash 1/2 cup mayonnaise 1/2 cup chopped onion 2 eggs, beaten 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup melted butter, divided 3/4 cup shredded Cheddar cheese, divided 2 tablespoons butter, cut into small pieces 2 tablespoons melted butter 1/2 cup soft bread crumbs - OR crumble soda or ritz crackers salt and pepper Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned. for a bigger crowd you might want to double recipe. |
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SQUASH
SOUFFLE
2 pounds sliced yellow summer squash 1 large sweet onion, chopped 1 teaspoon salt 1 cup milk 2 eggs, lightly beaten 3 tablespoons melted butter 3 tablespoons flour 8 ounces or more shredded cheddar cheese -sometimes use Jack cheese seasoned salt and pepper, to taste buttered bread crumbs - or buttered soda cracker crumbs which can be put on souffle before baking Combine squash, onion, and salt in a large saucepan; cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper to taste. Preheat oven to 350°. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered bread crumbs and bake for about 10 minutes longer. Serves 4. |
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SQUASH
PATTIES
2 cups grated yellow squash 1/4 cup self - rising flour 1/3 cup self - rising cornmeal 1 small onion, chopped 1 egg, beaten salt / pepper to taste Mix all ingredients together. Spoon out into hot greased frying pan. Brown both sides. Drain on paper towel. Sometimes I make them real crispy, other times I make them like potato pancakes and have apple sauce with them. |
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SQUASH
PUFFS
3/4 pound yellow squash, about 2 medium, cubed 1 egg, beaten 1/3 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 medium onion, grated vegetable oil Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once. Makes about 2 dozen. |
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SQUASH
BALLS
a la pj cook up summer squash slices with spices and chopped onion - garlic, salt/pepper - all season - creole - whatever. cook down until well cooked drain off most of the juice laddle out - use slotted spoon Mash squash Add: 1 egg 2 handfuls soda crackers crumbs -maybe a little more roll into balls - roll in seasoned flour fry in thin layer of oil - canola turn when brown serve immediately |
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SQUASH
- STUFFING MIX CASSEROLE
You can use zucchini or yellow summer squash to make this squash
casserole.2 pounds squash thickly sliced (7 cups) 1 chopped onion 1 10 3/4 ounce can cream of chicken soup 1 cup sour cream 1 cup shredded carrot 1/4 cup butter 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package) Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes. Makes 6 servings. |
HARVARD
BEETS
1/2 c. sugar 1 tbsp. cornstarch 1/4 tsp. salt 1/4 c. cider vinegar 1 (16 oz.) can or jar crinkle cut style or dried beets, drain, reserve 1/2 c. liquid 1 tbsp. butter Combine sugar, cornstarch and salt in 1-quart casserole dish. Stir in vinegar and reserved beet liquid. Cook in microwave oven 3-4 minutes on HIGH or until mixture boils and thickens slightly. Stir well. Add beets and butter to thickened sauce. Stir. Cook in microwave oven 2-3 minutes or until thoroughly heated. Stir once. Serves 4. ------- |
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SWISS
CHARD
Swiss Chard is so easy to grow - very mild green - good for stir fry dishes 2 lb. Swiss chard 2 cloves garlic, chopped 1 c. chopped green onion 1/4 c. butter or olive oil 1/4 c. & 1 tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. celery salt Pinch of nutmeg Wash Swiss chard thoroughly; drain. Remove leaves from stalks. Tear leaves into small pieces. Set aside. Cut stalks into inch size pieces. In large saucepan saute cut up stalks, onion, garlic in butter or olive oil. Add salt, pepper, celery salt, nutmeg and lemon juice to pan. Reduce heat. Add Swiss chard leaves. Cover. Simmer 15 minutes, stirring occasionally. |
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ACORN
SQUASH IN CROCKPOT
Cook Time: 7 hours Ingredients: • 2 acorn squash, cut in half and seeded • 1 1/4 teaspoons salt • 1/4 teaspoon pepper • 1/2 cup water • 4 tablespoons butter • 1 heaping tablespoon brown sugar • 2 slices bacon, diced Preparation: Season acorn squash with salt and pepper. Sprinkle with remaining ingredients. Pour water into slow cooker. Add acorn squash to the crockpot, arranging so they do not rest directly on top of each other. Cook squash on HIGH 1 hour. Reduce to low and cook for about 6 hours longer, until tender. ----------- ACORN
SQUASH-apple raisin stuffing
Baked acorn squash stuffed with
chopped apples,
cinnamon, and raisins or dried cranberries, along with melted butter.
Easy side dish to make, and goes well with chops, steaks, pork
roasts, poultry, and sausages - love it with duck!• Boiling water • 2 acorn squash • 2 large cooking apples, peeled, cored, chopped • 2 to 4 tablespoons raisins or coarsely chopped dried cranberries • 3 to 4 tablespoons butter, melted • 1/2 teaspoon cinnamon • 4 tablespoons brown sugar Heat oven to 375°. In a large baking dish or jelly roll pan, pour in about 1/4-inch of boiling water. Cut squash in half lengthwise; with a spoon, remove all pulp and seeds. Place each half cut-side down in the baking dish. Bake for 30 minutes. Combine remaining ingredients. Remove squash from the oven; turn halves over. Stuff the center or each squash half with the apple mixture. RETURN to the oven for 30 to 35 minutes longer, or until apples and squash are tender. Stir each center lightly before serving. Serves 4. |
ASPARAGUS
CASSEROLE
made with mushroom soup • 1 can asparagus, large, drained • 2 hard-boiled egg, chopped small • 1 teaspoon salt • dash pepper • 1 cup cracker crumbs • 1 1/2 cups shredded cheese • 1 can (10 3/4 ounces) cream of mushroom soup Place layers of half of the asparagus and sliced eggs in a buttered casserole; sprinkle with half of the salt, pepper, and cracker crumbs. Top with half of the shredded cheese. Spoon half of mushroom soup over this. Repeat layers and spoon remaining soup over the casserole. Bake 45 to 60 minutes at 325°. Double recipe for a "gathering". ------- ASPARAGUS
CASSEROLE #2
If you don't want to use soup • 6 tablespoons melted butter • 6 tablespoons cornstarch • 2 cans (about 10 to 14 ounces each), asparagus spears, drained, liquid reserved • milk • 4 hard cooked eggs, thinly sliced- or chopped small • 2 cups shredded Cheddar cheese • buttered bread crumbs Combine melted butter and cornstarch in a saucepan; stir over low heat until smooth and bubbly. Add enough milk to reserved asparagus liquid to measure 3 cups. Add milk mixture to saucepan, stirring constantly over low heat until mixture begins to thicken. In a buttered 2-quart baking dish or casserole, make layers with half of asparagus, half of egg slices, half of shredded cheese and half of the sauce. Repeat layers and top asparagus casserole with buttered bread crumbs. Bake at 350° until hot and bubbly, about 20 to 25 minutes. Asparagus casserole serves 8. |
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BROCCOLI - CAULIFLOWER casserole • 4 cups broccoli flowerets • 4 cups cauliflower flowerets • 1 large red bell pepper, chopped • 1 large onion, chopped • 2 teaspoons salt • Sauce: • 3 tablespoons butter • 3 tablespoons flour • 1 1/2 cups milk • 1/8 teaspoon freshly ground black pepper, or to taste • 1 cup shredded sharp Cheddar cheese, plus more for topping, if desired • French fried onion crumbs for topping Heat oven to 350°. Lightly butter a 7-x11-inch baking dish. In a large saucepan combine the broccoli and cauliflower with peppers and onion; cover with water and add the 2 teaspoons of salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender. Drain well. In another saucepan, melt butter over medium-low heat. Add flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in the pepper and 1 cup cheese. Arrange the broccoli and cauliflower mixture in the prepared baking dish. Pour sauce evenly over the vegetables. Top with French fried onions. Bake for about 30 minutes, until browned and bubbly. Sprinkle with more cheese, if desired, and cook for 5 minutes longer. Serves 4 to 6. |
BROCCOLI
with Garlic butter & Cashews
• 1 1/2 pounds fresh broccoli, cut into bite size pieces • 1/3 cup butter • 1 tablespoon brown sugar • 3 tablespoons soy sauce • 2 teaspoons white vinegar • 1/4 teaspoon ground black pepper • 2 cloves garlic, minced • 1/3 cup chopped salted cashews 1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. - or cook in microwave 2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. |
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BUTTERNUT
SQUASH - BAKED
This butternut squash is easy and flavorful -- just split the squash, scoop out the seeds, season, and bake. • 2 small butternut squash • melted butter • cinnamon sugar Brush a jelly-roll pan with butter and heat oven to 350°. Carefully cut each squash in half lengthwise and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter; sprinkle with cinnamon sugar. Place squash halves, seasoned cut side down, in the prepared pan. Add about 1/2 cup water to the pan. Bake for 1 hour to 1 hour and 20 minutes, or until the squash is tender. Serve halves immediately or scoop the squash out into a serving dish and discard the skin. Serves 4. ----------- BUTTERNUT
SQUASH - garlic
• 2 tablespoons minced fresh parsley • 2 tablespoons olive oil • 2 garlic cloves, minced • 1 teaspoon salt • 1/2 teaspoon pepper • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes • 1/3 cup grated Parmesan cheese 1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. 2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. |
CARROTS
- with brown sugar glaze
Carrots are cooked with brown sugar and butter, resulting in a sweet, flavorful brown sugar glaze. • 16 ounces baby carrots • 2 tablespoons butter • 1/3 cup brown sugar, packed • 1 cup water • dash salt • pepper, to taste - maybe a hint of nutmeg In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated. Serves 4 to 6. ----------- CARROTS
- candied with marmalade, brown
sugar, butter and a little rum
Cook Time: 15 minutes Ingredients: • 2 pounds carrots, scraped, sliced diagonally • 2/3 cup orange marmalade • 2 tablespoons brown sugar • 2 tablespoons butter or margarine • 2 tablespoons rum • 1/2 cup toasted pecans, coarsely chopped In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted. Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently. Serves 8......can cook carrots and sauce in microwave. ------------ CARROTS - Spiced
Ingredients:Carrots cooked with orange juice, chicken broth, allspice, ginger and lemon peel. • 4 cups diagonally sliced carrots • 1 cup orange juice • 1/2 cup chicken broth • 1/4 teaspoon allspice • 3/4 teaspoon ground ginger • 1 1/2 teaspoons grated lemon peel • 3 tablespoons sugar Preparation: Directions for spiced carrots In a medium saucepan combine carrots, orange juice, chicken broth, allspice, ginger, and lemon peel. Bring to a boil. Stir in sugar, cover, and simmer for 25 to 30 minutes, or until carrots are tender. Spiced carrots serves 6. --------------- |
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CREAMED
ONIONS
Cut this recipe in half for a smaller family dinner. • 3 pounds small white onions, peeled • 1 teaspoon salt, divided • 1/4 cup butter or margarine • 5 tablespoons flour • 2 cups low-fat milk • few drops hot sauce Place onions in saucepan. Add 1/2 teaspoon of the salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes. Drain and set aside. For the sauce: In a medium saucepan, melt butter in saucepan; blend in flour and remaining 1/2 teaspoon salt. Gradually add milk; cook, stirring constantly, until mixture thickens and comes to a boil. Stir in hot sauce. Drain onions and add to the sauce; heat through and serve. Serves 10 to 12. |
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GREEN
PEAS - CREAMED
Easy creamed peas with onions and a seasoned white sauce. • 3/4 cup thinly sliced onion rings • 1 1/2 cups water • 1 teaspoon salt • 1 1/2 to 2 cups frozen peas • 2 tablespoons butter • 1 tablespoon flour • dash salt • dash pepper • dash nutmeg • 1 tablespoon diced pimiento...optional • 1/2 cup heavy cream Combine onion rings, water, and 1 teaspoon salt in saucepan. Bring to a boil and boil for 7 minutes. Add peas and cook for 5 minutes longer, or until peas are just tender. Drain and reserve 3/4 cup of the cooking liquid. In a saucepan, melt butter over medium-low heat. Add flour and seasonings, stirring until smooth and bubbly. Add the pimiento, cream and reserved liquid from vegetables. Cook, stirring constantly, until thickened. Add the vegetables and heat through. Serves 4. |
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CREAMED SPINACH This
creamed spinach recipe is made with heavy cream, a dash of nutmeg, a
little finely grated onion, and butter, topped with sliced hard cooked
egg.
• 2 cups chopped, cooked spinach • 2 teaspoons finely minced onion • 1 teaspoon salt • dash nutmeg • 1 cup heavy cream • 1 tablespoon butter • 1 hard-cooked egg, sliced Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Spoon onto serving dish and top with hard-cooked egg slices. |
MUSHROOM SAUTE • 2 tablespoons butter • 1/2 tablespoon olive oil • 1/2 tablespoon balsamic vinegar • 1 clove garlic, minced • 1/8 teaspoon dried oregano • 1 pound fresh button mushrooms, sliced Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender. |
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PUMPKIN - POTATO & Pepita Patties a little different • 2 cups instant Idaho Potato flakes • 1-1/2 cups milk • 1 cup canned pumpkin • 2 eggs • 3/4 cup pepitas (pumpkin seeds), shelled, roasted and salted • 1 teaspoon Cajun or Creole seasoning • 1 teaspoon salt • 1 teaspoon ground white pepper • canola oil 2 or 3 eggs beaten for dipping 1 cup potato flakes for dipping Directions: 1. In a medium bowl, using a whisk or wooden spoon, combine 2 cups of the potato flakes with the milk, pumpkin, 2 eggs, the pepitas and the seasonings. Mix until well blended; set aside. 2. Put eggs for dipping in a bowl. Put 1 cup of potato flakes into a pie plate. 3. Heat a 10-inch skillet over medium-high heat. add a little oil. 4. Using a 1/4 cup measuring cup, scoop the reserved potato-pumpkin batter into your clean hands and form into 2 1/2-inch wide patties. Dip each patty into the egg, then into the potato flakes, coating both sides. Repeat until you have enough to fill the skillet. 5. Fry the patties in the hot skillet, cooking until golden brown on each side. Transfer cooked patties to a platter. Continue to form and fry patties until all the batter is used. Serve patties warm or at room temperature, topped with a little whole berry cranberry sauce, if desired. |
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SWEET
POTATOES - CANDIED - BOURBON
Here's a sweet potato
recipe using cooked sweet potatoes, maple syrup and other syrups, and
bourbon.
• 6 to 8 large sweet potatoes • 1/4 cup light corn syrup • 1/4 cup dark corn syrup • 2 tablespoons maple syrup • 1/4 cup Kentucky bourbon, good quality • salt and pepper, to taste • chopped fresh parsley Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. combine remaining ingredients except parsley and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling. Garnish with parsley. ------------- SWEET
POTATOES - CANDIED #2
with honey, apple juice, butter, raisins and apples. • 4 medium sweet potatoes, peeled and sliced • 4 Granny Smith apples, peeled, cored, and sliced • 1/2 cup raisins • 2 tablespoons honey • 3 tablespoons apple juice or cider • 3 tablespoons melted butter Preparation: Arrange sliced sweet potatoes, apples, and raisins in a buttered 2-quart baking dish. Mix together honey, apple juice, and butter. Pour over sweet potato mixture. Cover and bake candied sweet potatoes at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed. Recipe for candied sweet potatoes serves 6. |
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YELLOW
or SUMMER SQUASH RECIPES
This casserole would be
a delicious addition to the Thanksgiving menu, or bake it to go with an
everyday family meal.
Yellow or Summer Squash #1• 2 cups cooked, drained, and mashed yellow summer squash • 1/2 cup mayonnaise • 1/2 cup chopped onion • 1 large egg, beaten • 1 teaspoon sugar • 1/2 teaspoon salt • 1/8 teaspoon pepper • 1/4 cup melted butter, divided • 3/4 cup shredded Cheddar cheese, divided • 2 tablespoons butter, cut into small pieces • 2 tablespoons melted butter • 1/2 cup soft bread crumbs • salt and pepper Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. In a bowl, blend mashed squash with mayonnaise, chopped onion, beaten egg, salt, pepper, 2 tablespoons of melted butter, and the 1/2 cup of the Cheddar cheese. Spoon the mixture into prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the bread crumbs with the remaining 2 tablespoons of melted butter; spread over the casserole. Bake for 30 minutes, or until bubbly and lightly browned. ----------- SQUASH
CASSEROLE #2
You can use zucchini or
yellow summer squash to make this squash casserole.
• 2 pounds squash thickly sliced (7 cups) • 1/4 cup chopped onion • 1 10 3/4 ounce can cream of chicken soup • 1 cup sour cream • 1 cup shredded carrot • 1/4 cup butter • 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package) Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes. Makes 6 servings. ----------------- SQUASH
CASSEROLE WITH BACON #3
• 4 strips bacon • 5 medium yellow summer squash, or 32 ounces frozen sliced summer squash • 1/2 cup chopped onion • 1 tablespoon butter • 2 eggs, beaten • salt and pepper to taste • 1/2 to 3/4 cup shredded Cheddar cheese Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted. ---------- TEXAS
SQUASH CASSEROLE #4
• 2 pounds yellow summer squash or zucchini • 1 medium onion, chopped • 1 can (4 ounces) chopped mild green chiles, with liquid • 2 small jalapeno peppers, seeded and chopped • 8 ounces shredded Monterey jack cheese • 1 cup sour cream • 1 1/2 cups tortilla chips, crushed Slice squash 1/4-inch thick. Place squash and onions in a 3-quart casserole. Cover and microwave on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed. Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining tortilla chips. Microwave on 70% (MEDIUM-HIGH) 10 minutes, or until heated through, rotating dish once. Serves 8. Recipe may be halved. |
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