Main Sides and Vegetables

A Better Mac & Cheese

Ingredients:

1-1/2 c. small elbow macaroni

1 T finely chopped onion

3 T butter or margarine

2 T flour

1/2 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. pepper

dash of cayenne pepper

2 c. milk

2 c. sharp American chese, cut into small cubes

Topping:

6 - 8 slices of ripe tomato

1-1/2 c. soft bread crumbs

2 T butter or margarine, melted

Directions:

Cook macaroni as stated on package, drain and set to the side.

Saute onion in butter or margarine until tender (transparent) Add flour, mustard, salt and pepper. Stir to a paste then add milk all at once to the flour paste mixture. Stir constantly while cooking until the mixture is thickened.

Now add the cubed cheese and keep on stirring until the cheese is completley melted. Pour the mixture over the macaroni and fold in. Place this combined mixture into a greased (buttered) casserole dish. Bake for 15 minutes in 350 degree oven.

Remove and add tomato slices on top. Toss the bread crumbs with the 2 T of melted butter and sprinkle over the top of mac/cheese and tomato slices. Return to the oven and bake for an additional 15 - 20 minutes in the 350 degree oven.

Serve with a mixed salad, celery sticks with cheese and Jell-o! Great home cooked meal.

All-day Macaroni and Cheese

8 ounces elbow macaroni, cooked and drained

4 cups (16 ounces) shredded sharp Cheddar cheese, divided

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that

has been coated with nonstick cooking spray. Reserve 1 cup of the cheese,

add the remaining cheese and the other ingredients to the macaroni, mix

well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the

low setting for 5 to 6 hours or until the mixture is firm and golden

around the edges. Do not remove the cover or stir until the mixture has

finished cooking.

Serves: 4 to 6

Apple Dressing for Turkey

2 quarts diced bread

1 cup chicken bouillon or stock

salt, pepper to taste

1 teaspoon garlic powder

1 teaspoon poultry seasoning

2 chopped apples

2 beaten eggs

Stuff turkey and bake.

Au Gratin Potatoes

1/2 cup milk

1 teaspoon Italian seasoning

1 teaspoon onion powder

3/4 teaspoon salt

1/4 teaspoon white pepper

6 medium potatoes, cut into 1/4-inch slices

3 tablespoons butter

1/2 cup (2 ounces) shredded Cheddar cheese

2 tablespoons grated Parmesan cheese

paprika for sprinkling

Preheat the oven to 350 degrees F. Coat a 7" by 11" baking dish with

nonstick cooking spray. In a small bowl, combine the milk, Italian

seasoning, onion powder, salt, and pepper. Arrange the potato slices in

the casserole dish. Pour the milk mixture over the potatoes and dot with

the butter. Cover and bake for 1 hour or until the potatoes are tender.

Uncover and sprinkle evenly with the Cheddar and Parmesan cheeses then the

paprika. Bake, uncovered, for 8 to 10 minutes more, or until the Cheddar

is melted. Serve immediately.

Note: If you want to go heavier on the seasonings, that's fine. Make it as

flavorful as your gang likes.

Serves: 4 to 6

Au Gratin Stuffed Potatoes

6 potatoes

1/2 pound cheese, grated

Scrub and dry potatoes. With an apple corer remove a cylinder from each potato.

Fill each cavity with cheese. Seal ends with tiny pieces of cylinders which you

removed. Bake in a moderate oven about 350 F until tender, about 45 to 50

minutes. Instead of cheese you can use crisp bacon.

Baconed Potato

Ingredients

Large Potato

Slices of Bacon

Head of Cauliflower (or Frozen florets)

Mushrooms

Milk & cheese

Paprika

Bake a potato (in the microwave and Crisp in oven)

While baking potato chop a few slices of bacon and fry it.

Boil or steam some cauliflower.

Slowly heat milk and cheese to make cheese sauce (6 oz per potato),

add mushrooms and bacon to the cheese sauce and simmer until all is hot.

Open potato and add butter.

Place potato on plate with Cauliflower, pour sauce over all and

sprinkle with Paprika.

Baked Beans Plus

1 pound ground beef or ground turkey

1 large onion, chopped

1 large green bell pepper, chopped

3 cans (16 ounces each) pork and beans or vegetarian beans

1 1/2 cups salsa

1/4 cup firmly packed light or dark brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with

nonstick cooking spray.

In a large skillet, brown the ground beef, onion, and bell pepper over

medium-high heat until no pink remains in the meat, drain off the excess

liquid. Add the remaining ingredients and stir until well combined, bring

to a boil. Pour the mixture into the baking dish and bake for 1 hour, or

until heated through and bubbly.

Serves: 10 to 12

Baked Chicken

1/2 cup Flour

2 Beaten eggs

1/2 cup Buttermilk

1 tb Dijon mustard

2 cups Crushed cornflakes

6 Chicken legs or thighs

Dip chicken pieces in flour then beaten eggs

and then in crumb mixture. Bake in hot oven

425 F about 25 minutes.

Baked Chicken Italian Style

4 Chicken Breasts or Thighs

15 Oz. Can Tomato Sauce

1/2 Tsp. Garlic Powder

1/2 Tsp. Oregano

1 Tsp. Salt

1/4 Tsp. Pepper

Heat oven to 350 degrees. Wash chicken and dry on paper towels. Place tomato

sauce and spices in baking dish, mix until blended. Roll Chicken in tomato

sauce, leaving chicken skin side down. Bake one hour at 350 degrees. Turn

chicken over and bake for anothr 30 minutes, or until tomato sauce is

absorbed by chicken.

Oven Baked Chicken

1 T margarine

2/3 c Bisquick

1 1/2 t Paprika

1/2 t salt

1/4 t pepper

3 1/2 lb assorted chicken parts

Heat oven to 425 degrees.

Melt margarine in 13x9x2 inch baking dish Mix bisquick, paprika, salt, and

pepper in a zip lock bag. Coat chicken by spraying with vegetable spray (Pam)

and placing the chicken in the bag. Shake the bag well and then place thechicken

in the baking dish. Repeat with all the chicken pieces.

Bake for 35 minutes; turn chicken and bake for an additional 15 minutes or until

chicken is done.

Baked Fries

Ingredients:

5 meduim baking potatoes

1/4 cup vegetable oil

salt and pepper

Directions: Slice potatoes into a 1/8-in.to1/16-in.

thickness; place in ice water.Drain;pat dry with paper

towels.Pour oil in a 15-inx10in baking pan. Arrange

potatoes in a single layer, turning to coat. Season with

salt and pepper. Bake at 450 degrees for 15 minutes or

until potatoes are tender.

(Bake at same time as meat or fish)

Servings: 4

Baked Pinto Beans

2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

6 sliced bacon, cooked and crumbled

1. Preheat oven to 350 degrees.

2. Pour entire contents of the can of pinto beans into a casserole dish

(with a lid).

3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of

water. Add this solution to the beans and stir.

4. Add the remaining ingredients to the dish, stir well and cover.

5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.

After removing the beans from the oven, let the beans cool for 5 to 10

minutes before serving.

Serves 6

Baked Potato Skins

6 Potatoes

1/4 cup of butter, melted

Coarse Salt

This is one of my kids favourites. Scrub potatoes and pat dry. Pierce in several

places with fork. Bake potatoes about 45 to 60 minutes or until tender. Cool

slightly and then cut in half Scoop out flesh leaving in 1/8 to 1/4 inch shell.

[Keep flesh for recipes calling for mashed potatoes]. Turn oven up to 500F or

260C. Using a kitchen shears cut the shells in half and then in half again

giving you 8 sections for each potato. Brush both sides of skins with melted

butter and sprinkle with coarse salt. Place on a baking sheet. Bake about 10 to

12 minutes or until crisp.

Garlic Dip for Potato Skins

This is really for the adults.

6 cloves garlic, finely minced

4 teaspoons Dijon-style mustard

2 egg yolks, slightly beaten

1/2 cup vegetable oil

1/2 cup olive oil

1 tablespoon lemon juice

salt and pepper to taste

In a small bowl, combine the garlic, mustard, and egg yolks and stir until well

blended. Combine the vegetable and olive oils and slowly add the oils , a drop

at a time at first, beating constantly. As the mixture begins to thicken, add

oil a little faster and beat until the mixture is smooth. Add the lemon juice,

salt and pepper

BBQ Chicken

Pre-cooked in the microwave and saves on the grilling time.

3 whole chickens cut into serving pieces

(I split each half breast again)

stab each piece for marinating purposes

soak in one-half the BBQ sauce above for 1 day if possible Place in

glass dish, cover with plastic wrap, and microwave on high for 10-15

mins for each chicken.

BBQ on the grill until done (approx 25 mins.)

Baked Meatballs

(No Browning Necessary)

1 1/2 Lbs. Ground Beef

3/4 Cup Oatmeal (Quick)

1 Cup Milk 1 Cup Catsup

2 Tblsp. Sugar

1/2 Cup Water

1 Tsp. Worcestershire Sauce

Bake covered in 375 degree oven until heated through

(20 minutes). Remove cover and continue baking at 350.

Total baking time - 1 1/2 hours. Very good with baked

or scalloped potatoes.

Best Meatloaf

1-1/2 lb. ground beef

1 egg

1/2 cup bread crumbs

1/2 cup chopped onions

1/2 cup chopped celery

1 teaspoon salt

1/2 teaspoon pepper

4 oz tomato sauce

Mix well and shape, placing in baking dish

Sauce:

12 oz tomato sauce

3/4 cups water

3 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons mustard

2 teaspoons Worcestershire sauce

Blend all of sauce ingredients and pour over the mold of meatloaf

Cook in a preheated, 350 degree oven for 1 hour 20 minutes to 1-1/2

hours

Optional - add in small can of mushroom pieces to sauce mixture

Optional - add in a thickly sliced onion to sauce mixture

Enjoy!

Bread Stuffing

Ingredients:

9 cups soft bread cubes

3/4 cup minced onion

1 1/2 cups chopped celery (stalks and leaves)

1 cup butter or margarine

2 teaspoons salt

1 1/2 teaspoons crushed sage leaves

1/2 teaspoon pepper

Instructions:

In a large skillet cook and stir onion and celery in butter

until onion is tender. Stir in about 1/3 of the bread cubes.

Turn into deep bowl. Add remaining ingredients and toss. Stuff

turkey just before roasting.

Broccoli Casserole

I Large Pkg frozen Broccoli Pre-cooked

1 Can Cream of Mushroom or Chicken Soup

1 Large Pkg Shredded Cheese

1 Large Can French Fried Onions

Salt and Pepper

Place Broccoli in casserole. Add soup Cream of Mushroom

or Cream of Chicken. Then add Shredded Cheese. Top

with French Fried Onion and bake in 350 degree oven

about 25 or 30 minutes.

Buffalo Cheese Fries

Serves: 4 to 6

1 package (32 ounces) frozen french fries

1/3 cup cayenne pepper sauce

1/3 cup blue cheese salad dressing

Vegetable oil for frying

1. In a large deep skillet, heat 2 inches of oil over high heat until hot

but not smoking.

2. Place the french fries in the skillet in batches and fry for 5 to 6

minutes, or until golden and crisp.

3. Drain on a paper towel-lined tray, then place in a large bowl; add

cayenne pepper sauce and toss to coat.

4. Transfer to a serving platter and drizzle with the blue cheese dressing

before serving.

Option: If you prefer to bake these, preheat the oven to 450 degrees F.

Place the french fries on 2 large rimmed baking sheets and bake for 15 to

20 minutes, or until crisp, turning occasionally. Remove from the oven,

toss with cayenne pepper sauce, then drizzle with blue cheese dressing

before serving.

Burrito Bake

1 Cup Bisquick

1/4 Cup Water

1 16 oz. Can Refried Beans

1 Medium Onion, Chopped

1 Lb. Hamburger (I've used Ground Turkey before)

1 12 oz. Jar Taco Sauce

1 - 8 Oz. Package Shredded Cheddar Cheese

Saute onion and hamburger until cooked. Drain and cool. Set aside. Grease

10 inch pie plan. Mix Bisquick, water and refried beans. Spread in pie

plate. Layer remaining ingredients. Bake 30 minutues at 375 degrees. Serve

with sour cream, chopped lettuce & tomato, if desired.

Fried Apples

2 cups Apple juice

4 large Golden Delicious apples with -- peel, 1/2" wedges

1/2 cup Apple juice

3 tablespoons Cornstarch

1 teaspoon Apple pie spice

4 tablespoons Sugar

Combine apple juice and apples in a medium skillet.

Simmer gently and turn apples often with spatula until fork tender but not mushy.

Remove with a slotted spoon to oven dish. In blender pur 1/2 c apple juice,

cornstarch, spice and sugar.

Blend a few seconds until smooth.

Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles

and becomes thickened and smooth. Turn heat off. Pour over apples.

Serve warm as side dish or dessert.

Refrigerate to use in a few days or freeze.

Serving Size : 6

Cabbage Rolls

1-2 heads of cabbage, raw

1 pound cooked, ground pork sausage

1 cup chopped carrots

1 cup chopped celery

1/2 cup chopped Swiss cheese

1/2 cup chopped Cheddar cheese

1/2 cup chopped American cheese

Unroll leaves from the cabbage head and cut off the hard bottom part of the stem

on each leaf to make it easier to roll. Mix the rest of the ingredients

together in a large bowl. Take about one-half cup of the sausage mixture

(depending on the size of the leaf) and place on the leaf. Roll the leaf around

the meat. Place the rolls in a nonstick skillet and cover. Cook on medium heat

for about 5-7 minutes, or until cabbage is

tender and soft.

(optional) Pour a can of tomato sauce over the rolls before cooking.

Place rolls on serving plate.

Beer-simmered Cabbage Rolls

1 head cabbage -- (12 leaves)

5 quarts boiling water

1 pound lean ground beef

1 cup cooked rice

1/4 cup chopped onion

1/2 cup finely chopped celery

2 eggs -- well beaten

1 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces (canned) tomato sauce

1/4 cup cider vinegar

1/2 cup firmly packed brown sugar

2 cups beer (or condensed beef broth)

Core cabbage and carefully remove large outer leaves; wash leaves. Place in a

large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or

until leaves are flexible. In large bowl, combine ground beef, rice, onion,

celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture

evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1

ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends

with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar,

and 1-1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer slowly

about 1 hour, adding more beer as needed.

Yield: 6 servings

Caesar Vegetable Medley

2 tablespoons olive or vegetable oil

2 packages (16 ounces each) frozen cauliflower,

carrots and snow pea pods

1 envelope (1.2 ounces) Caesar salad dressing mix

Heat oil in 10-inch nonstick skillet

over medium-high heat. Add vegetables and dressing mix.

Cover and cook 5 to 7 minutes,stirring frequently,

until vegetables are crisp-tender.

Makes 6 servings

Calico Beans

Brown together:

1 pound hamburger

1 large onion

In large casserole add together with:

2 cans pork & beans, with juice

1 can butter beans, drained

1 can kidney beans, drained

1 teaspoon salt

1/2 cup catsup

3/4 cup brown sugar

3 tablespoons vinegar

1 tablespoon mustard

Bake in covered casserole for one hour at 350 degrees.

Cheese Potatoes

8 hot boiled potatoes

1/4 cup melted butter

1/2 cup grated cheese

1/2 teaspoon salt

1/8 teaspoon pepper

Roll hot potatoes melted butter and then in cheese mixted with salt and pepper .

Place on a baking sheet and bake in a hot oven 400 F for 15 minutes or until

brown.

Cheeseburger Bake

Serves: 4 to 6

1 1/2 pounds lean ground beef

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/3 cup ketchup

1 1/2 cups (6 ounces) finely shredded sharp Cheddar cheese

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)

Preheat the oven to 450 degrees F. Coat an 8-inch square baking dish with

nonstick cooking spray. In a large skillet, brown the ground beef with the

onion powder, garlic powder, and pepper over high heat, stirring to break

up the beef. Drain off any fat, then add the ketchup and cheese; mix well

and pour into the baking dish. Place the biscuits over the top and bake

for 8 to 10 minutes, or until the biscuits are golden and cooked through.

Cheeseburger Pasta

Prep/Cook Time 20 min.

1 lb. ground beef

1 can Cheddar Cheese Soup

1 can (10 3/4 oz.) Tomato Soup

1 1/2 cups water

2 cups uncooked medium shell pasta

COOK beef in skillet until browned. Pour off fat.

ADD soups, water and pasta. Heat to a boil. Cook over medium heat 10 min.

or until done, stirring often. Serves 4.

Cheesy Potato and Corn Chowder

1 cup chopped celery

1 cup chopped onion

2 tablespoons margarine

2 (14.5 ounce) cans chicken broth

3 cups peeled and cubed potatoes

1 (15 ounce) creamed corn

1 (4 ounce) can diced green chiles

1 (2 ounce) package country style gravy mix

2 cups milk

1 cup shredded cheese

In large saucepan, melt butter or margarine over medium high heat. Add

celery and onion; cook and stir until tender, about 5 minutes.

Add chicken broth; bring to a boil. Add potatoes; cook over low heat for

20 to 25 minutes or until potatoes are soft, stirring occasionally.

Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk;

stir into boiling mixture. Add cheese; cook and stir over low heat until

cheese is melted.

Chicken Cabbage Stir Fry

Here's a quick dinner that can be made in less than 20 minutes and served with either brown rice or a flavored rice like Uncle Ben's Natural Select Chicken and Herb Rice.

3 Chicken breast halves, skinned and boned (you could also use boneless, skinless chicken tenders - approx. 1 Lb.)

1 t Bertolli Olive Oil

3 C Green cabbage, cut in 1/2" slices

1 T Cornstarch

1/2 t Ground ginger

1/4 t Garlic powder

1/2 C Water

1 T Laura Lynn soy sauce

Cut chicken breast halves into strips. Heat oil in frypan. Add chicken strips and stir-fry over moderately high heat, turning pieces constantly until lightly browned (about 2-3 minutes). Add cabbage; stir-fry 2 minutes until cabbage is tender-crisp. Mix cornstarch and seasonings; add to water and soy sauce, mixing until smooth. Stir into chicken mixture. Cook until thickened and pieces are coated, about 1 minute.

Makes 4 servings

Irish Chicken and Dumplings

2 cans (10.75 Ounces each) cream of chicken soup

3 cups water

1 cup chopped celery

2 med. onions, quartered

1 teaspoon salt

½ teaspoon poultry seasoning

½ teaspoon ground black perrer

2 whole chicken breast (4 halves) boneless

5 med. carrots, sliced

1 package (10-12 oz) frozen peas

4 medium potatoes, quartered

3 cups baking mix (e.g. Bisquik)

1 1/3 cups milk

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt,

poultry seasoning, and pepper. Cover and cook over low heat about 1 ½ hours.

2. Add potatoes, carrots; cover and cook another 30 min.

3. Remove chicken from the pot, shred it, and return to pot. Add peas and cook 5

min. longer.

4. Add dumplings: Mix baking mix and milk until a soft dough forms. Drop by

tablespoons onto BOILING Stew. Simmer covered for 10 minutes, then uncover and

simmer an additional 10 minutes.

Chicken Parmesan

1 3/4 c Spaghetti sauce

1/2 c Shredded mozzarella cheese

1 tb Grated parmesan cheese

1/4 c Chopped fresh parsley

4 Boneless and skinless chicken breast halves

1 Egg, slightly beaten

1/2 c Seasoned bread crumbs

2 tb Butter or margarine

Using palm of hand flatten chicken to even thickness.

Dip chicken into egg then into crumbs to coat. In

skillet over medium heat, in hot margarine, brown

chicken on both sides. Add sauce. Reduce heat. Cover;

simmer 10 minutes. Sprinkle with cheeses and parsley.

Cover; simmer 5 minutes or until cheese melts.

Makes 4 servings.

Chicken Pot Pie

2 can Cream of broccoli soup

1 cup Milk

1/4 t Dried thyme

1/4 t Pepper

4 cups Cooked cut-up vegetables

2 cups Cubed cooked chicken

1 can Refrigerated flaky biscuits

In a 3 qt baking dish, combine the soup, milk, thyme,

and pepper. Stir in the vegetables and chicken or turkey.

Bake at 400F 15 minutes or until mixture begins to bubble.

Meanwhile, cut each biscuit into quarters. Remove dish

from oven; stir. Arrange biscuit pieces over hot chicken

mixture. Bake 15 minutes or until golden brown.

VARIATION: Top with melted cheddar or swiss cheese (grated)

for the last 5 minutes of baking. Turkey can be substituted

for chicken. The vegetables which can be used include

carrots, broccoli, potatoes, cauliflower, frozen or fresh.

Chile Con Carne with Kidney Beans

1 onion, diced. 1 tablespoon fat

2 cups cooked tomatoes

1 pound ground or minced beef

2 cups cooked red kidney beans

1/2 teaspoon chili powder

1 teaspoon salt

Brown onion in fat, add remaining ingredients, cover and simmer 20 minutes. Add

water if mixture becomes too dry. Serves 6

Chunky Cooked Apples

6 tart apples, such as Macintosh or Granny

Smith, cored, peeled and cut into large chunks

4 Tbsp. unsalted butter

3 Tbsp. sugar

1/2 tsp. cinnamon

Pinch of salt

Water as needed

Place apples in saucepan. Add butter, sugar, cinnamon and salt. Add just

enough water to cover bottom of pan. Cover and simmer over low heat until

apples are mushy, adding more water if needed or removing cover to

evaporate excess moisture. Taste for seasoning and add more butter, sugar

and/or cinnamon if desired. Mash the apples to the desired consistency; I

prefer to keep it chunky. Serve slightly warm or at room temperature.

Classic Mashed Potatoes

5 pounds potatoes, peeled, sliced 1/4-inch thick

1/2 cup (1 stick) butter, softened

3/4 cup milk

2 teaspoons salt

1 teaspoon black pepper

Place the potatoes in a large soup pot and add just enough water to cover.

Bring to a boil over high heat and cook for 12 to 15 minutes, or until

tender; drain well and place in a large bowl. Add the remaining

ingredients and beat with an electric mixer until smooth and creamy.

Serve immediately.

Serves: 6 to 8

Variation 1: Garlic Mashed Potatoes

Add a small onion, quartered, and 10 peeled, whole garlic cloves to the

pot along with the potatoes before bringing to a boil; beat with the

remaining ingredients.

Variation 2: Cheddar Potato Casserole

Beat 1 finely chopped onion along with the other ingredients. Coat a 9- by

13-inch casserole dish with nonstick cooking spray. Spoon the potatoes

into the casserole dish and sprinkle with 2 cups shredded sharp Cheddar

cheese; pour 1 1/2 cups heavy cream over the top. Bake in a preheated

350-degree F oven for 35 to 40 minutes, or until heated through and the

edges are golden.

Variation 3: Loaded Mashed Potatoes

Prepare Classic Mashed Potatoes, reducing the milk to 1/4 cup and the salt

to 1/2 teaspoon. Add a 16-ounce container of sour cream, 1 cup finely

shredded Colby or sharp Cheddar cheese, 1/4 cup real bacon bits, and 1

thinly sliced scallion. Beat as directed above.

Variation 4: Red Mashed Potatoes

Prepare the Classic Mashed Potatoes, reducing the milk to 1/4 cup. Add two

well-drained 15-ounce cans of sliced beets. Beat as directed above.

Variation 5: Green Mashed Potatoes

Prepare the Classic Mashed Potatoes, then add two 10-ounce packages of

frozen chopped spinach that have been thawed, drained, and squeezed dry.

Beat as directed above.

Cola Roast

Serves: 8 to 10

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

One 4- to 5-pound boneless beef bottom round roast

1 can (12 ounces) cola

1 bottle (12 ounces) chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons hot pepper sauce

1. Preheat the oven to 325 degrees F. In a small bowl, combine the salt,

pepper, and garlic powder; mix well. Place roast in a roasting pan and rub

mixture over the surface of the roast.

2. In a medium bowl, combine the remaining ingredients; mix well and pour

over the roast.

3. Cover with aluminum foil and roast for about 3 hours, or until tender.

Slice and serve topped with the sauce.

Corn Bake

2 eggs, beaten

2 c.(1 can) cream style corn

1 c.Minute Rice

1/2 c.finely chopped onions

1/2 c.finely chopped green peppers

1 can Rotel tomatoes and peppers

Cheese slices (enough to cover top of casserole)

Butter a casserole dish. Mix the ingredients, except cheese, and

bake covered at 350 degrees for about 1 hour. Remove cover and top

with cheese slices; bake for 10 more minutes.

Corn Bread Dressing

1 cup chopped onion

1 cup chopped celery

1/4 cup butter

4 cups corn bread, broken up

4 cups biscuits or stale bread, broken up

1 teaspoon salt 1/4 teaspoon black pepper

1/2 teaspoon poultry seasoning

1/2 teaspoon sage

2 eggs

1 cup turkey broth

Slowly cook onion and celery in butter until lightly brown. Remove

from heat and place in large mixing bowl. Add other ingredients,

except turkey broth. Mix; put in a large casserole or baking dish.

Bake at 350 degrees for 90 minutes. Pour turkey broth over dressing

while baking.

Corn on the Cob

Buy fresh corn. If the husk is still on, simply peel it back without removing

it, and then peel off the silk. Put the husk back to cover the kernels.

Microwave on high, using 3 minutes per each ear. Serve with butter, salt, and

pepper. It is so good that you may want to try it without anything on it.

To grill the corn, remove the husks and silk. Brush with olive oil lightly.

Place on a hot grill and grill it until the kernels start to turn brown. It is

so good this way, and can also be removed now from the cob and tossed with fresh

tomatoes and cilantro for a quick and tasty salsa.

Corn Pudding

Servings: 12

1 can regular corn, drained

1 can creamed corn

1 stick butter, softened

16 oz. sour cream

1 box (8 1/2 oz) cornbread mix

2 eggs

Mix above together with electric mixer and

place in greased 2 quart casserole dish. Bake uncovered

at 400 degrees for one hour or until golden brown.

Corned Beef Hash

1/3 cup minced onions

1 tablespoon bacon drippings

1/8 teaspoon pepper

3 cups diced cooked potatoes

2 1/2 cups chopped cooked corned beef

2 tablespoons fat.

Brown onions in drippings in skillet, add pepper, potatoes and beef and mix

thoroughly. Shape into patties and saute in hot fat. Serves 6.

Cottage Fried Potatoes

1/4 cup oil (use 1/2 butter and 1/2 oil)

4 cups uncooked sliced potatoes

1 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a heavy skillet until a drop of water sizzles, then add potatoes,

salt, and pepper. Cover and cook 10 minutes, stirring occasionally. Reduce the

heat, uncover, and cook about 15 minutes, or until crisp and golden.

Cottage Potatoes

10 large potatoes, boiled,diced,and salted

1 green pepper, (diced)

1 jar pimentos (sliced)

1 onion

1 cup butter melted

8 oz. Velveeta Cheese (cubed)

2 slices bread (cubed)

Mix together and put in large dish.

Sprinkle with 1/3 cup milk. Top with crushed corn

flakes. Bake at 350 degrees for 35-40 minutes

Country Pork Ribs

One slab pork ribs

Worchestshire sauce {excellent quality}

fresh grated or powdered garlic

freshly ground pepper

Deeply pierce ribs in several places

Hand rub the above ingredients into them

Let marinate for the day or overnight

Bake at 375 degrees for approximately 25 minutes per pound.

1 1/2 hours usually does it. The backs of the slab should be crispy.

Tear apart and enjoy.

Country Style Potatoes

Preparation Time: 18-21 minutes

Number of Servings: 6

Ingredients:

5 medium potatoes, peeled and shredded about 6 cups

1/4 cup water

1-1/2 cup whole milk

1 tsp. salt

1/4 cup chopped chives

1/4 cup butter/margarine cut up

1/4 cup parmesan cheese

Directions: Place potatoes in 2 quart casserole with

water. Cook covered, on HI for 10-12 minutes, or until

steaming hot. Drain. Add milk, salt, chives, and butter.

Stir carefully, then stir in parmesan cheese and sprinkle

with paprika. Simmer uncovered 8-9 min. or until tender.

Creamy Chicken Lasagna

This originally called for a can of tomato bisque soup, but I've made it with both

chicken and mushroom soups.

1 can cream of chicken with herbs soup

1 1/3 cups milk

4 tsp Italian seasoning, crushed.

3 cups cooked chicken, ½ inch dice

1 box (10 oz) frozen corn, thawed

1 (15 oz) ricotta cheese

2 cups shredded mozzarella cheese

1 package (8 oz) no-cook lasagna noodles

1 can cream of mushroom or chicken with herbs soup

1/4 cup grated Parmesan cheese

Heat oven to 375. Coat baking dish with nonstick cooking spray.

Combine chicken soup, 2 tsp Italian seasoning and 2/3 cup milk

in large bowl. Spoon 1/4 cup of milk mixture over bottom of

prepared baking dish. Add chicken and corn to remaining soup

and milk mixture in bowl. Stir together the ricotta and mozzarella

cheeses in another large bowl. To assemble: Place 3 noodles over

soup mixture in bottom of baking dish. Top with half the ricotta

mixture, another 3 noodles, the chicken mixture, another 3 noodles,

the remaining ricotta mixture and another 3 noodles. Mix together

the second can of soup, 2 tsp Italian seasoning and the remaining

2/3 cup milk in a small bowl. Pour over the lasagna noodles in baking

dish. Sprinkle with Parmesan. Cover baking dish with aluminum foil.

Bake at 375 for 30 minutes. Remove foil. Bake 15 minutes longer or

until bubbly around the edges. Let stand 15 minutes before serving.

Creamy Herb Vegetables (Peas & Carrots)

1/4 Cup Butter or Margarine (low fat's okay)

1/2 Cup All Purpose Flour

2 Cups Half & Half Cream (I use Low Fat Milk & it's just fine)

1/4 Cup Chicken Broth

1/2 Tsp. each of Rubbed Sage, Dried Thyme,Parsley Flakes, Garlic Powder,

Salt, and Pepper

1/2 Tsp. Dried Rosemary, crushed

1 16 Oz. Can Pearl Onions - drained

1 16 Oz. Package Frozen Peas

1 14 Oz. Package Frozen Baby Carrots

Melt butter or margarine in a large saucepan; stir in flour until smooth.

Gradually add milk, broth, and seasonings. Bring to a boil, stirring

constantly until thickened and bubbly. Add onions, peas, and carrots.

Cover and simmer for 30 minutes, stiring occastionally. Yield: 12-14

servings. Can be halved, or does last for reheating.

Creamy Mashed Potatoes

2 cups mashed potatoes

1 (8oz) cream cheese

1 small onion chopped

2 eggs, beaten

2 tablespoons flour

Salt and pepper

1 can (3-1/2oz) French fried onion rings.

Mix all of the above thoroughly and then sprinkle onion rings on top.

Place in a buttered 9-inch square dish and bake at 300-degrees for 40

minutes.

NOTE: I like to make this dish ahead of time, cover and refrigerate; and

then cooking it just before serving.

Creamy Scalloped Potatoes

6 medium boiling or baking potatoes (2 pounds)

3 tablespoons margarine or butter

1 small onion, finely chopped (1/4 cup)

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups milk

1 tablespoon margarine or butter

Heat oven to 350°.

Grease bottom and side of 2-quart casserole.

Scrub potatoes; peel if desired.

Cut into 1/8-inch slices to measure about 4 cups.

Melt 3 tablespoons margarine

in 2-quart saucepan over medium heat.

Cook onion in margarine about 2 minutes,

stirring occasionally, until tender.

Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and

bubbly; remove from heat.

Stir in milk.

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in casserole.

Pour sauce over potatoes. Dot with 1 tablespoon margarine.

Cover and bake 30 minutes.

Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are

tender.

Let stand 5 to 10 minutes before serving.

Creole Peas

2 teaspoons oil

1 chopped onion

1 green chopped pepper

1 can tomatoes

1 can English peas

1 can mushrooms

2 Tablespoons butter

2 chopped hard-boiled eggs

1 teaspoon vinegar

1 teaspoon sugar

salt and pepper, to taste

grated cheese, as needed

In a small skillet, sauté the chopped onion and pepper in two teaspoons oil.

Drain the tomatoes and break them up well with a wooden spoon.

Drain the peas.

In a large bowl, combine all ingredients, except the grated cheese.

Pour into a lightly greased casserole dish and bake at 350º for 30 minutes.

Top with grated cheese. Return to oven until cheese melts.

Creole Tomatoes

3 tablespoons butter or oil

1 large green pepper, chopped

1 onion, chopped

6-7 medium tomatoes, quartered

1/8 teaspoon cayenne pepper, or Zip

1 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried

1/4 teaspoon fine sea salt

2 tablespoons finely chopped parsley

Melt the butter in a large skillet, add the green pepper and onion,

and cook slowly over medium heat stirring occasionally, for about

10 minutes, or until the onions are lightly colored. Add the tomatoes,

cayenne, and thyme. Cook for 5-6 minutes, stirring frequently.

Add salt and sprinkle with parsley.

Note:

Can be served as a sauce with cheese souffle.

Crispy Baked Potatoes

Irish Potatoes

Cooking Oil or Bacon Drippings

Salt

Pepper

Peel potatoes and cut in quarters depending on the size.

I have had some small potatoes that I just cut in half.

Place on baking pan, I usually put aluminum foil on a cookie

sheet with sides so that the oil won't run off and put the

potatoes on it. Pour 1 teaspoon oil over each potato

(or enough to coat the outside) and then salt/pepper to taste.

If your diet restricts the use of salt they are also great without it.

Bake at 350 in oven.

Baste with the oil from the pan every 20-30 minutes until done.

Dare-Deviled Eggs

Ground red pepper gives this classic appetizer its "devilish"

look and taste. The yolks are removed to make these snacks

especially low in fat.

6 hard-boiled eggs

1 tsp. sugar

1 tbsp. white vinegar

1 can (16-oz) chickpeas, rinsed and drained

2 tbsp. nonfat mayonnaise

2 tbsp. nonfat sour cream

2 tbsp. yellow mustard

1/4 tsp. ground red pepper

2 tbsp. minced green onion

1 whole clove (or 1/4 tsp. ground)

*paprika (optional)

Remove shells from eggs. Halve eggs lengthwise; remove and

discard the yolks.

In a small bowl, dissolve sugar in vinegar. Rinse the

chickpeas and drain thoroughly. In the bowl of a food

processor combine chickpeas, sugar mixture, mayonnaise, sour

cream, mustard, pepper, onions and clove. Blend until smooth.

Fill a fluted pastry bag with chickpea mixture and pipe into

egg-white halves (mixture can be inserted with a teaspoon if a

pastry bag is unavailable). Sprinkle with paprika, if desired,

and refrigerate until ready to use.

Easy Deviled Eggs

12 hard boiled eggs

1/4 cup mayonnaise

2 tablespoons sweet pickle relish

paprika

Cut in half lengthwise and remove yolks. Put yolks in a small bowl and mash with

a fork. Add mayo and relish and stir until pasty, adding more mayo as needed.

Fill egg halves with yolk mixture and top with paprika.

Deviled Eggs

6 hard-cooked eggs 1 tsp. vinegar sweet paprika

1/4 c. mayonnaise salt fresh parsley

1 tsp. prepared mustard pepper

Steps:

1. Halve hard-cooked eggs lengthwise and remove the yolks.

2. Place yolks in a bowl and mash with a fork.

3. Add mayonnaise, mustard and vinegar. Mix well.

4. Season with salt and pepper.

5. Stuff egg white halves with yolk mixture, dividing yolk mixture

evenly among the eggs.

6. Garnish with paprika or parsley.

Tips:

Lighten this dish up by using either fat-free mayonnaise or

reduced-fat mayonnaise. Deviled eggs can be quite individual.

Include more mustard or a couple of shots of Tabasco for more kick.

You can also add chopped sweet pickles or cornichons.

Dinnertime Pasta

1 pound tortellini or ravioli

3/4 cup (1 1/2 sticks) butter

1/2 pound fresh mushrooms, sliced

3 cups fresh broccoli florets

6 minced garlic cloves

1/2 teaspoon salt

1/2 teaspoon black pepper

1. Cook the pasta according to the package directions; drain.

2. Meanwhile, in a large skillet, melt the butter over medium heat and add

the remaining ingredients; sauté for 5 to 6 minutes, or until the broccoli

is tender.

3. Stir in the cooked pasta and reduce the heat to low.

4. Simmer for 4 to 5 minutes then serve.

Note: Just about any fresh or frozen vegetables will work here. As for the

pasta, fresh or frozen, cheese- or meat-filled will work. Have some

leftover cooked chicken or seafood? Throw it in!

Serves: 4 to 6

Down Home Macaroni & Cheese

1/4 cup (4 Tbsp.) butter or margarine, divided

1/4 cup flour

1 tsp. salt

2 cups milk

1/4 lb. (4 oz.) Velveeta, cut up

1 pkg. (8 oz.) Shredded Cheddar Cheese, divided

2 cups (8 oz.) elbow macaroni, cooked, drained

2 Tbsp. seasoned dry bread crumbs

MELT 3 tablespoons of the butter in saucepan on low heat. Blend in flour and

salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly,

until thickened. Add process cheese spread and 1-1/2 cups of the shredded

cheese; stir until melted.

Stir in macaroni.

POUR into 1-1/2-quart casserole. Melt remaining 1 tablespoon butter; mix with

bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb

mixture.

BAKE at 350°F for 20 minutes or until thoroughly heated

Drive 'Em Wild Potatoes

3 cups warm mashed potatoes

2 cups (12 ounces) shredded mozzarella cheese, divided

1/2 cup sour cream

2 tablespoons real bacon bits

2 tablespoons dried chives, divided

1/4 teaspoon black pepper

Preheat the oven to 350 degrees F. Coat a 3-quart casserole dish with

nonstick cooking spray. In a large bowl, combine the mashed potatoes, 1

1/2 cups mozzarella cheese, the sour cream, bacon bits, 1 tablespoon dried

chives, and the pepper; mix well. Spoon into the casserole dish and top

with the remaining 1/2 cup mozzarella cheese. Bake for 25 to 30 minutes,

or until heated through and the cheese is golden. Sprinkle with the

remaining 1 tablespoon chives and serve.

Serves: 6 to 8

Note: To lighten this up a little, use a reduced-fat cheese (and a little

less than the amount called for), a reduced-fat sour cream, and pass on

the bacon.

Easter Ham

7 to 8 pound fully cooked smoked ham shank

Glaze:

1 cup sugar or syrup

2 tablespoons vinegar

1 tablespoon mustard

whole cloves

Directions:

Combine sugar or syrup, vinegar and mustard.

Place ham, fat side up, on rack in roasting pan.

Spread 1/2 cup glaze over ham and bake, uncovered, in a

preheated 325 degree oven for 1-1/2 hours.

Baste every 30 minutes with remaining glaze.

Remove ham from oven and score fat in wide crisscross pattern.

Place 1 clove in center of each crisscross.

Bake ham 30 minutes more.

Cool ham for at least 15 minutes before carving.

to be continued.........