Autumn Squash Casserole

Ingredients

Instructions

  • 3 c. butternut squash, cooked and smashed
  • 1/4 c. butter
  • 2 tbls brown sugar
  • 1/2 tsp. salt
  • dash white pepper
  • 1 1/2 tbls butter
  • 6 c. Jonathon apples, sliced
  • 1/4 c sugar
  • 1/2 c crushed corn flakes
  • 1/2 c. pecans
  • 1/2 c brown sugar
  • 2 tbls melted butter
Season squash with 1/4 c butter, 2 tbls brown sugar, salt, and pepper. Heat 1 1/2 tbls butter in skillet. Add apple slices. Sprinkle with 1/4 c sugar. Cover and simmer over low heat for five minutes. Spread in 3 quart casserole. Spoon squash over apples. Mix flakes, pecans and 1/2 c brown sugar and melted butter. Sprinkle over squash. Bake at 350 for 15 minutes. Can be made ahead and refrigerated. Let come to room temperature before baking or cook until heated through. Serves 8 - 10

Baked Beans

Ingredients

Instructions

  • 31 oz. can pork and beans
  • 1/2 green pepper, minced
  • 1 tbls. prepared mustard
  • 3 slices bacon
  • 1/2 onion, minced
  • 8 tbls. brown sugar
  • 1/3 c. ketchup
Mix all and top with bacon strips. Bake at 350 for 1 hour.

Brandied Mushrooms

Ingredients

Instructions

  • 3 lbs. fresh mushrooms, any kind, sliced lengthwise
  • 8 tbls. butter
  • Seasoning salt (Jane's Krazy Mixed-up salt)
  • 1/4 tble. Worchestershire sauce
  • 1/2 cup brandy
In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worchestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender. Serve with steak or roast beef.

Breakfast Potatoes

Ingredients

Instructions

  • 2 1/2 lbs. red potatoes, roughly chopped/diced
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/8 cup olive oil
  • 1/4 stick butter, melted
  • 1/2 tsp seasoned salt
  • dash cayenne
Preheat oven to 350.

In a large bowl, toss together the potatoes, garlic, onion, bell peppers, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Pour onto large sided baking sheet. Bake for 25 minutes, stirring or shaking twice.

Raise the heat to 500 and bake until crips and brown, about 15 minutes.

Sprinkle with a little more salt and pepper before serving.

Broasted New Potatoes

Ingredients

Instructions

  • 10-15 new potatoes
  • 2 tbls. lemon juice
  • 1/4 tsp. paprika
  • 1 tbls. chives
  • 1/4 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. pepper
Peel new potatoes. Wash in cold water. Pat dry. Mix all and bake at 425 for 45 minutes stirring every 15 minutes.

Buffet Potato Casserole

Ingredients

Instructions

Casserole

  • 1 large bag diced frozen hash browns, thawed
  • 1/2 c. chopped onion
  • 1 can cream of chicken soup
  • 1/2 c. melted butter
  • 1 c. sour cream
  • 2 c. shredded cheddar cheese
  • 1 tsp. salt
  • 1/2 tsp. pepper

Topping

  • 1/4 cup butter, melted
  • 2 c. crushed cornflakes
Mix all except corn flakes and 1/4 c. melted butter. Cover with the cornflakes and 1/4 c. melted butter. Cover with foil and bake at 350 for 25 minutes. Uncover and bake for 25 minutes more.

Can be made ahead and refrigerated. Bring to room temperature before cooking or allow 10 minutes more cooking time. 12 – 15 servings.

Butternut Squash

Ingredients

Instructions

  • 2 medium butternut squash (4 -5 pounds total)
  • 6 tbls. unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
Preheat oven to 400.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 - 55 minutes, until the squash is tender and glaze begins to carmelize. While roasting, turn the squash a few time with a spatula, to be sure it browns evenly. Taste for seasoning and serve hot.

Carrot Bundles

Ingredients

Instructions

  • 2 lbs. carrots, peeled
  • 2/3 c. fresh lemon juice
  • 4 tbls. sugar
  • 10 green onions
  • 6 tbls. butter
  • 12 tsp. salt
Cut carrots into 3 inch sticks. Steam until tender but crunchy. Rinse immediately in cold water. Dry on paper towels and separate into 10 bundles. Remove white bulbs from green onions and save another use. Dip green stems into boiling water for 30 seconds and tie around each carrot bundle while still limp. Double knot and trim. (Can refrigerate at this point). Combine lemon juice, butter, sugar, and salt in large pan and bring to boil. Simmer until sugar and salt have dissolved. Carefully add carrot bundles and cook until just heated through. Spoon lemon mixture over carrots often. Carefully remove each bundle from pan with spatula and serve hot. Serves 10.

Carrots With Glaze

Ingredients

Instructions

  • 1 large bunch carrots, cut julienne
  • 1/4 c. brown sugar
  • 1/4 c. white sugar
  • 1 tbls. butter
  • 1 tbls. lemon juice
  • 1/2 c. orange juice
  • 1 tsp. grated orange rind
Cook carrots in boiling water until just crisp-tender. Drain. Add all ingredients and stir and heat through.

Creamed Potatoes And Peas

Ingredients

Instructions

  • Several new potatoes
  • 2 tbls. melted butter
  • 1/2 tsp. salt
  • 1 c. milk
  • 1 (10 oz.) pkgs. of frozen peas
  • 2 tbls. flour
  • dash pepper
Boil potatoes with skin on until just tender. Cook frozen peas and drain. Melt butter and mix well with flour. Add salt, pepper and milk and heat until thick, stirring constantly. Remove skin from potatoes and cut into cubes. Add potatoes and peas to sauce.

Crispy Potato Quiche

Ingredients

Instructions

  • 1 – 24 oz. pkg. frozen shredded hash browns, thawed
  • 1 c. shredded Swiss cheese
  • 1/2 c. half and half
  • 1/4 tsp. seasoned salt
  • 1/3 c. melted butter
  • 1 c. shredded hot pepper cheese
  • 1 c. diced cooked ham (optional)
  • 2 eggs
Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased quiche pan or 10 inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425 for 25 minutes. Remove from oven. Sprinkle cheeses and ham evenly over bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheeses and ham. Bake uncovered at 350 for 30 to 40 minutes or until knife inserted in center comes out clean.

Do Ahead Mashed Potatoes

Ingredients

Instructions

  • 8 - 1- medium potatoes
  • 1 cup sour cream
  • butter
  • ¼ tsp pepper
  • 8 – oz. cream cheese
  • 1 Tbls. chopped onion
  • ¼ tsp. salt
  • ¼ tsp garlic salt
Boil and drain potatoes. Beat cream cheese and sour cream. Mash potatoes into cheese. Add onion. Season with salt, pepper, and garlic. Add milk if too stiff. Place potatoes in a buttered dish. Brush top of potatoes with butter and paprika. Refrigerate. Bake at 350 for 30 minutes or until warm.

Duchess Potatoes

Ingredients

Instructions

  • 2 c. firm mashed potatoes
  • 3 tbls. butter
  • salt, pepper, nutmeg
  • 3 egg yolks
  • 2 tbls. heavy cream
  • 1/2 c. grated Swiss cheese
Warm the mashed potatoes, if necessary. Stir in the egg yolks one by one. Add butter, cream and seasonings to taste. While still warm, pipe the potato mixture onto buttered and floured baking sheets; sprinkle lightly with cheese. Set aside. Half an hour before serving, brown lightly in a 400 oven.

Garlic Roasted Potatoes

Ingredients

Instructions

  • 3 lbs. small red or white potatoes
  • ¼ cup olive oil
  • 1 ½ tsp. kosher salt
  • 2 tbls. minced garlic, (6 cloves)
  • 1 tsp. pepper
  • 2 tbls. minced fresh parsley
Preheat oven to 400. Cut potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic. Toss until the potatoes are well coated. Dump the potatoes on a lightly greased baking sheet and spread out into one layer. Roast in oven 1 - 1 1/2 hours or until brown and crisp. Flip with spatula during cooking to ensure even browning. Remove potatoes from oven, toss with parsley, season to taste and serve.

Ginger And Honey Glazed Carrots

Ingredients

Instructions

  • 3 lbs. baby carrots
  • 2 tbls. honey
  • 4 tsp. minced fresh ginger
  • 3/4 tsp. salt
  • 2 tbls. butter
Cook carrots until just tender. Melt butter, honey, and ginger stirring constantly. Add carrots and toss gently 2-3 minutes until carrots are thoroughly coated and heated through. Carrots can be cooked, covered and refrigerated one day ahead. Bring to room temperature (about one hour). Heat carrots in glaze for 4-5 minutes.

Green Bean Casserole

Ingredients

Instructions

  • 1/2 c. butter
  • 1 large can mushrooms
  • 1 chopped onion
  • 1/4 c. flour
  • 1/4 c. milk
  • 1 large jar Cheese whiz
  • salt and pepper
  • 1/4 tsp. Worcestershire
  • 2 tsp. soy sauce
  • 5 boxes, frozen French style beans, cooked and drained
  • 1/2 c. slivered almonds
  • 1 can water chestnuts, sliced
Melt butter in saucepan; add mushrooms and onion. Cook until soft. Add flour, stir. Add milk; cook until thick, stirring constantly. Add Cheese Whiz, Worcestershire, soy sauce, water chestnuts and beans. Add seasonings. Place in a 3 quart casserole; top with almonds. Bake at 325 for 30-40 minutes or until hot and bubbly.

Hawaiian Beans

Ingredients

Instructions

  • 1/2 lb. diced bacon, browned
  • 1 diced onion
  • 1/2 c. ketchup
  • 3/4 c. brown sugar
  • 2 tsp. mustard
  • 1 tsp. salt
  • 1 tsp. vinegar
  • 1 can (15 oz.) pinto beans
  • 1 can (15 oz.) lima beans
  • 1 can (15 oz.) kidney beans
  • 1 can (15 oz.) butter beans
  • 1 can (16 oz.) pork and beans
  • 1/4 c. pineapple juice
  • 1 tbls. BB sauce
Drain beans, and mix all ingredients together. Bake 1 hour at 350 or in crock pot on low for 7 hours. Serves 10-12.

Lemon Broccoli

Ingredients

Instructions

  • 2 tsp. butter
  • 1/2 tsp. grated lemon rind
  • 1/8 tsp. pepper
  • 1 lb. broccoli spears, cooked a dente and drained
Combine butter, lemon peel, and pepper; pour over hot broccoli.

Lemon Carrots

Ingredients

Instructions

  • 2 c. diagonally cut carrots
  • 2 1/2 tbls. fresh lemon juice
  • 1/4 c. sugar
  • 4 tbls. butter
Boil carrots in salted water until crisp-tender. Drain. In saucepan, mix sugar, lemon juice and butter and heat to boiling. Boil 2-3 minutes, or until thickened. Stir in carrots. Coat well. Serve warm. 4 servings.

Lemon Green Beans

Ingredients

Instructions

  • 1 lb. trimmed green beans
  • Zest of 1 lemon
  • 1 1/2 tbls. lemon juice
  • 1 1/2 tbls olive oil
  • 3/4 tsp.salt
  • pepper
Cook green beans in salted boiling water for 10 minutes or until tender. Drain, return to pan, and remove from heat. Toss with olive oil, lemon juice, salt, pepper. Serve sprinkled with lemon peel.

Mary Ann's Potato Casserole

Ingredients

Instructions

  • 8 blocks hash browns
  • 2 cups half and half
  • 1 stick melted butter
  • 1/2 cup parmesan cheese
  • salt and pepper
Spray a 9 x 13 pan with pam. Layer potatoes, butter, 1/2 and 1/2, and parmesan. Bake at 325 for one hour.

Oven Roasted Potatoes And Vegetables

Ingredients

Instructions

  • 1 lb. new potatoes, quartered
  • 1 turnip, peeled and cubed
  • 2 stalks celery, 1/2 inch pieces
  • 1/4 c. basalmic vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 carrot, 1 1/2 inch pieces
  • 2 parsnips, 1 1/2 inch pieces
  • 1 red onion, cut into wedges
  • 3 tbls. olive oil
  • 1 tsp. fennel seed, crushed
  • 1/4 tsp. pepper
Lightly grease a 9 x 13 pan. In pan, combine potatoes, carrots, turnips, parsnips, celery and onion. In small bowl, stir together basalmic vinegar, olive oil, sugar, crushed fennel seed, salt, and pepper. Drizzle over vegetables. Bake uncovered in a 450 oven for 45-50 minutes or until potatoes and onion wedges are tender, stirring twice during baking. If desired, garnish with fresh rosemary.

Potato Fennel Gratin

Ingredients

Instructions

  • 2 small fennel leaves
  • 1 yellow onion, thinly sliced
  • 2 tbls olive oil
  • 1 tbls unsalted butter
  • 2 lbs russet potatoes (4 large)
  • 2 cups plus 2 tbls heavy cream
  • 2 1/2 cups grated gruyere cheese(1/2 pound)
  • 1 tsp kosher salt
  • 1/2 tsp pepper
Preheat oven to 350. Butter a 10x15x2 inch baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyere, salt and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes in the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tbls of cream and 1/2 cup gruyere and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Potatoes Anna

Ingredients

Instructions

  • 3 large Idaho potatoes (russet)
  • 1 tbls. clarified butter
  • salt and pepper
Peel russets, slice and put in cold water. Dry well with paper towels. Line skillet with overlapping potatoes. Dribble with butter and salt and pepper. Repeat layers twice. Bake at 425 for 45 minutes. Press the potatoes down now and then. Turn oven up to 500 for 10 more minutes. Flip onto a round platter.

Potatoes Gratin

Ingredients

Instructions

  • 1 clove garlic, smashed
  • butter, room temperature for baking
  • 3 lbs. russet potatoes, peeled and sliced 1/8 inch thick.
  • 2 1/2 c. heavy cream
  • 1 1/2 tsp coarse salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme (optional)
  • ground nutmeg
  • Gruyere cheese
Preheat oven to 375. Rub a 2 quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly.

In a medium saucepan, combine cream,
salt, pepper, and a pinch of nutmeg, bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 - 50 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Top with gruyere cheese last ten minutes of baking. Let rest 15 minutes before serving.

Potatoes Parmesan

Ingredients

Instructions

  • 3 lbs. new potatoes
  • 1/3 c. grated parmesan
  • 3/4 c. melted butter
  • parsley
Peel potatoes and place in baking dish. Toss potatoes with butter and sprinkle with parmesan. Bake uncovered at 350 for 45 minutes tossing every 15 minutes. Toss with snipped parsley and serve. Can use 2 cans whole potatoes, drained.

Refried Beans

Ingredients

Instructions

  • 1/2 c. chopped onion
  • 1 can (4 oz.) diced green chiles
  • 1 c. Monterey jack cheese
  • 2 tbls. butter
  • 1 can refried beans
  • 1 c. cheddar cheese
Saute’ onion in butter until tender. Mix all and bake at 350 for 15 minutes.

Roasted Cabbage

Ingredients

Instructions

  • 1 head green cabbage
  • 3 tbls olice oil
  • salt/pepper
  • caraway or fennel seeds.
Preheat oven to 400.

Brush a rimmed baking sheet with one tbls olive oil.

Place cabbage slices in a single layer on sheet and brush with remaining oil. Season with salt and pepper and sprinkle with the caraway or fennel seeds.

Roast until cabbage is tender and edges are golden, 40- 45 minutes.

Serves 6

Sandra's Scalloped Potatoes

Ingredients

Instructions

  • 1 - 5 lb bag Yukon gold potatoes
  • 2 shallots, minced
  • 2 tsp. salt
  • 1 - 8 oz package shredded, six cheese, Italian blend
  • 2 cups heavy whipping cream
  • 3/4 cups water
Preheat oven to 350. Lightly grease a 13x9 inch baking dish. Place on a rimmed baking sheet.

Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes.

In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 1 1/2 hours. Uncover, and bake 20 - 30 minutes or until lightly browned. Let stand 15 minutes before serving.

Can be prepared one day ahead. Complete method to baking stage; cover and refrigerate. Bring to room temperature before baking.


Scalloped Corn

Ingredients

Instructions

  • 2 cans (12 oz.) whole kernel corn
  • 1 can (16 oz.) creamed corn
  • 1 small can evaporated milk (2/3 c.)
  • 4 tbls. butter
  • 2 eggs
  • 2 tbls. instant minced onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. coarsely – crushed soda crackers
  • 12 oz. grated Swiss cheese
Drain liquid from whole kernel corn, reserving about 1/2 c. liquid. Beat eggs; stir in corn and 1/2 c. of liquid, cream style corn, milk, melted butter, onion, salt and pepper; fold in crackers and cheese. Spoon into a greased baking dish. Bake, uncovered at 325 for 1 hour. Let stand 5-10 minutes before serving.

Sliced Potato Casserole

Ingredients

Instructions

  • 3 red potatoes, sliced
  • 3 tbls. butter
  • 1/8 tsp. garlic powder
  • 1/8 tsp. salt
  • 1 small onion, sliced thin
  • 1/4 c. parmesan
  • 1/8 tsp. pepper
Layer 1/2 potatoes in casserole, onions and rest of the potatoes. Sprinkle with rest of ingredients. Bake uncovered at 450 for 25-30 minutes.

Spinach Or Broccoli Souffle

Ingredients

Instructions

  • 8 eggs, well beaten
  • 2 – 10 oz. pkgs. frozen spinach or broccoli, drained
  • 1 tsp. garlic salt
  • 2 tbls. dried minced onion
  • 2 - 16 oz. cartons cottage cheese
  • 4 c. mild cheddar cheese, shredded
  • 6 tbls. flour
  • 1/2 tsp. salt
Mix well in blender. Pour into a 9 x 13 casserole and bake at 325 for 1 hour and 15 minutes.

Sweet And Sour Cabbage

Ingredients

Instructions

  • 1 head red cabbage
  • 1 c. brown sugar
  • 1 c. basalmic vinegar
Slice cabbage into shreds. Bring large pot of water to boil. Add cabbage and cook till tender crisp (about 8 minutes). Drain. Sprinkle sugar over cabbage and add vinegar. Stir until sugar is dissolved.

Swiss Cheese Mushrooms

Ingredients

Instructions

  • 2 lbs. fresh mushrooms
  • 2 ps. Lemon juice
  • 1/2 tsp. salt
  • 2 tbls. flour
  • 1 1/2 c. shredded Swiss cheese
  • 4 tbls. butter
  • 2/3 c. sour cream
  • 1/4 tsp. pepper
  • 1/4 c. chopped parsley
Slice mushrooms through stems into 1/4 inch slices. In a large skillet, saute’ mushrooms in butter. Cover and cook until juices exude and mushrooms are just tender; drain. Sprinkle mushrooms with lemon juice. In a small bowl, mix together sour cream, salt, pepper, and flour. Stir into mushrooms, and blend well. Place mixture in 9 x 12 x 2 inch casserole. When ready to serve, place in preheated 450 oven for 10 minutes or longer at lower temperature to heat thoroughly.

Swiss Corn Bake

Ingredients

Instructions

  • 1 (16 oz.) can whole kernel corn
  • 1 (5 oz.) can evaporated milk
  • 1 c. shredded Swiss cheese,(4 oz.)
  • 2 tbls. butter, melted
  • 2 beaten eggs
  • 2 tbls. finely chopped onion
  • dash pepper
  • 1 c. soft bread crumbs
Combine corn, evaporated milk, 3/4 c. of the shredded cheese, beaten eggs, chopped onion and pepper. Turn mixture into a 1 quart casserole. Toss bread crumbs with the melted butter and the remaining cheese. Sprinkle over corn mixture. Bake at 350 for 25-30 minutes. 4-6 servings.

Swiss Potatoes

Ingredients

Instructions

  • 3 large Idaho potatoes (russet)
  • 1 tbls. oil
  • 4 tbls. butter
Peel potatoes and put in cold water. Warm oil and butter in heavy frying pan. Working quickly, dry potatoes and grate in food processor. Put in colander and squeeze out as much water as possible. Dry on lots of paper towels. Dump into frying pan, patting down with spatula. Cook on medium heat for 15 minutes. Flip and cook for 5 more minutes.

Tarragon Carrots

Ingredients

Instructions

  • 1 –2 lb. bag carrots, peeled and sliced in rings
  • 1 stick butter
  • 1 tsp. tarragon
Steam carrots until crisp-tender (10-20 minutes). Toss with butter and tarragon.

Whipped Roasted Garlic Potatoes

Ingredients

Instructions

  • 10 baking potatoes
  • 2 c. heavy cream
  • 1/2 c. parmesan cheese
  • 7 large cloves garlic, peeled
  • 2 c. unsalted butter
  • salt and white pepper to taste
Peel potatoes and boil until tender. While potatoes are boiling, roast garlic, coated with a small amount of oil, in 400 degree oven or on top of stove until browned evenly on all sides. Remove garlic from pan and let cool; mash cloves. Drain potatoes and add garlic. Whip together. Add cream and butter a bit at a time until all incorporated. Add parmesan cheese, whipping continuously. Potatoes should have semi-smooth texture when finished.