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From: TigMode
Potato Onion Cakes

This is a wonderful way to have potatoes as a side dish or use them as the entree and serve with a big salad.  I always have sour cream on the table as garnish for these.

*  3 pounds white potatoes (about 6 large)
*  12 green onions (white and green parts), chopped
*  2 eggs
*  2 teaspoons ground cumin
*  3 tablespoons (about) olive oil

Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes.  Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)

Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper.

Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.  Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.

My sister came up with this salad years ago and it is the best. I love it in the summer time especially and everywhere I have taken this salad I always come home with an empty bowl and a request from many for the recipe. And it is so very easy and cheap to make, people always think I have slaved in the kitchen when I make this. The trick is the sweet red onion and letting it sit overnight in the fridge.
 
* 1 head of broccoli, washed and cut up( I prefer small pieces)
* 1 head of cauliflower, washed and cut up
* 1 red onion cut up-(I prefer this to chopped up small as well, because I do not like stringy cut onions)
*DO NOT SUBSTITUTE THE RED ONION*
* 1 large (or 2) bottles of ranch salad dressing-any brand
 
Mix all of this up and put in a covered bowl in the fridge overnight. The next day when you are ready to serve, mix up well and maybe add alittle more dressing-I love ranch, so adding more just does more for the flavor and serve!

My dad is a corn fritter eating fool, and I still love these things!  I have made this same recipe substituting finely chopped apples
for the corn and served it with pork.

 * 1 cup fresh or whole kernel canned corn (chopped and drained)
*  1 egg
*  1/2 cup plus 2 tbsp. flour,
*  1/2 tsp baking power,
*  1/2 tsp salt.
*  1 egg white beaten stiff.

Add one egg to the drained corn.    Sift together the dry ingredients, then stir it into corn mixture.  Lastly, fold one egg white beaten until stiff into the mixture.

Drop from a tablespoon into fat heated to 370 degrees.  Cook until lightly  browned.  Drain on paper towel.  (I usually pan fry these in a little vegetable oil instead of dragging out the fryer)

As a kid, this was a staple at my house, and it was always my alltime favorite, even over the usual pizza and burgers...I have passed this love onto my family and when I break out a box of Kraft because I'm in a hurry, I always get the dirtiest looks......
this is enough to feed a family of four.

* 1 1/2-2 cups of macaroni cooked and drained well
* 2 eggs
* 1/2 cup milk
* 1 block of cheddar cheese, sliced in fairly thick slices
* 1/2 stick of margarine
* salt/pepper to taste

Beat the eggs and milk. Add salt and pepper to the mixture. Put the macaroni in a bowl that can go in the oven, like Pyrex, and mix the eggs well with the macaroni. Cut the butter into pats and mix in with the macaroni. Then take the chunks of cheese and break into pieces (save some for the topping) and mix the cheese in well. Then cover the top of the macaroni with the rest of the cheese. I usually cover the entire top with cheese. Bake in oven at 425 degrees for 45 minutes.

When I saw Tig's recipe for Potato cakes I knew I must share this one! My mother, being a child during the depression, never wastes anything and she always could find a use for leftovers...here is one of her specialities.

With your left over mashed potatoes...maybe enough to fill a medium size butter bowl...add the following:

* 1/2 cup milk
* chopped onions to taste
* 1 egg, slightly beaten
* 2 Tbsp of all purpose flour

Mix everything together and pat out the potato mixture, like you are making a hamburger patty. Place in a skillet, with melted butter and fry until the sides are brown.

I made this for dinner tonight so I am sending it out while I am thinking of it!

* 1 1/2 pounds new potatoes (about golf ball sized)
* 1 1/2 pounds fresh peas
* 3 tablespoons butter
* 2 tablespoons flour
* 11/4 cup milk or Half-and-Half
* salt
* freshly ground pepper
* 1 dash cayenne pepper
* 1/3 cup chopped dill
* 2 tablespoons lemon juice

Scrub the potatoes well but do not pare them. Halve them and cook in lightly salted boiling water 10 to 15 minute, or until just tender.  Drain and keep warm.

Shell the garden peas.   Place them in a large skillet with water to half-cover them. Cover with a tight-fitting lid and cook 3 to 10 minutes, or until just tender.  Drain and keep warm.

Meanwhile, melt the butter in a saucepan and stir in the flour. Cook over low heat, stirring constantly, for 5 minutes. Stir in the milk or cream and cook over low heat for about 10 minutes. Season with salt, pepper, and cayenne. Stir in the dill and lemon juice.

Combine the peas, potatoes, and sauce in a large skillet and heat through over a medium heat. Adjust seasoning and serve hot.

This is beyond good and well on the way to fabulous.

*   cooking spray
*   4 tablespoons Dijon-style mustard
*   2 teaspoons paprika
*   1 teaspoon cumin
*   1 teaspoon chili powder
*   1/8 teasspoon cayenne pepper
*   16 baby red potatoes

Preheat oven to 400 degrees.  Spray a roasting pan 3 times to coat with the vegetable oil.  Put the mustard, paprika, cumin, chili powder, and cayene pepper in a large bowl.  Whisk to blend.

Prick the potatoes several times with the tines of a fork and add them to the bowl.  Toss to coat the potatoes evenly.  Pour the coated potates into the prepared roasting pan, leaving a little space between them.

Bake for about 45 minutes to 1 hour, until the potatoes are fork tender.

This can be made either outside on the grill or under the stove broiler depending on what time of year it is when you make it.....either way it's delish!

* 3 or 4 large portobello mushrooms
* 1 cup olive oil
* 1 cup red or white wine vinegar
* 2 tablespoons soy sauce
* 1 tablespoon sugar
* 1/2 cup fresh herbs, finely chopped (savory, thyme, oregano, basil)

Cut the stems from the caps of the mushrooms. Slice each stem in half lengthwise.

Combine the olive oil, vinegar, soy sauce, sugar, and herbs in a bowl and blend well with a whisk. Let the marinade sit for 30 minutes.

Prepare a charcoal grill or preheat the broiler.

Place the mushroom caps and sliced stems in a shallow dish and pour the marinade over. Let marinate for up to 10 min, turning occasionally to ensure uniform coating.

Remove the mushrooms from the marinade and place them on the hot grill or in the broiler. Grill on each side for about 2 min. Remove from the grill, slice caps, and serve immediately.

This is a good one for serving with beef.

* 3 cups sliced onions
* 3 tablespoons butter
* 1/4 cup dry sherry
* 1/2 teaspoon sugar
* 2 tablespoons grated parmesan cheese

In a large covered skillet cook onions in butter about 10 minutes or until tender but not brown, stirring occasionally.  Add sherry, salt, dash of pepper and sugar.  Cook, uncovered, 2 to 3 minutes.  Turn into serving dish. Sprinkle with parmesan cheese.

This recipe adds a little pizzaz to boring old broccoli.

*  4 tablespoons water, divided
*  1 tablespoon butter or margarine, melted
*  1 tablespoon brown sugar
*  1 tablespoon Dijon mustard
*  1 pound broccoli, cut into florets (4 cups)
*  1 tablespoon vegetable oil

In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside.  In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water.  Reduce heat; cover and cook for 3-4 minutes or until crisp-tender.  Add mustard sauce and toss to coat.

The basil and lemon pepper really come through for this speedy way to dress up frozen green beans.

*  2 cups frozen french-style green beans
*  2 teaspoons butter or margarine
*  1/2 teaspoon dried basil
*  1/2 teaspoon lemon-pepper seasoning
*  salt to taste, optional

Combine all ingredients in a saucepan. Cover and bring to a boil.  Reduce heat; simmer for 6-8 minutes or until beans are tender.

Here's a great dish if you want rice with a little more pizzazz but not too overpowering......this is a great chicken accompaniment and serves 4ish.

* 1 cup uncooked rice
* 2 cups water
* 1 tablespoon butter or margarine
* 1 1/2 teaspoons parsley flakes
* 1/2 teaspoon salt
* 1/4 teaspoons oregano leaves
* 1 tablespoon lemon juice

Place rice, water, butter and herbs in saucepan. Bring to a boil.  Simmer 20-25 minutes. Stir in lemon juice. Serve.

Dave loves cooked carrots so I am always looking for interesting new ways to make them.  This is a good one!

* 6 medium carrots, sliced (this is about 3 cups)
* 1/4 cup sugar
* 2 tablespoons margarine or butter
* 1 teaspoon finely chopped crystallized ginger

Heat l inch water (salted if desired) to boiling in 3-quart saucepan; add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.

Cook sugar, margarine and ginger in same saucepan over low heat, stirring constantly, until bubbly; add carrots. Cook over   low heat 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

Wanna give mashed potaoes a little kick?  Just make them however you always do but add an envelope of Hidden Valley Ranch dressing mix.  For best flavor, the ratio should be what is listed here.  I also add a large dollop of sour cream to my mashed potatoes for super creamy consistency and to give the dressing mix something to "grab onto".

4 cups prepared mashed potatoes
1 packet Hidden Valley Ranch Dressing mix

Sweet potatoes rule, and make the best fries on the planet!  This is a baked version to cut down on fat that is wonderful......just serve these instead of the potato you were going to serve and stand back as they get gobbled up.

* Nonstick spray coating
* 4 small sweet potatoes (about 1 pound)
* 1 tablespoon butter or maragine, melted
* 1/4 teaspoon seasoned salt
* Dash ground nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges.  Arrange potatoes in a single layer in pan. Combine butter or maragine, salt, and nutmeg. Brush onto potatoes. Bake in a 450° F oven 20 minutes or until brown and tender.

I strongly believe that there is no bad way to eat lima beans, but this way is very, very good!

* 1 package lima beans (10 oz frozen)--Ford Hook Limas work best, IMO
* 1 tablespoon butter (or margerine)
* 1 small onion,  minced
* 1 pinch sugar
* 1/2 teaspoon dreid, crushed basil leaves
* 1/4 teaspoon savory
* 1 cup sour cream

Cook lima beans as directed on package; drain. Melt butter in a small saucepan; add onion, and sute over low heat until tender (about 5 minutes).

Add sugar, basil, savory, and limas to onion; heat thoroughly. Stir in sour cream. Heat well, but do not boil. Serve hot.

These flavorful potatoes look oven-browned, but they're cooked in the microwave oven. Teriyaki sauce is responsible for both the color and flavor.

* 1-1/2 pounds tiny new potatoes (about 15 to 18) or medium red potatoes (about 5)
* 1 tablespoon butter, cut up
* 1 tablespoon teriyaki sauce
* 1/4 teaspoon garlic salt
* 1/4 teaspoon dried Italian seasoning, crushed
* Dash ground black pepper
* Dash ground red pepper
* Fresh snipped rosemary (optional)
* Dairy sour cream (optional)

Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes in a 1-1/2-quart microwave-safe casserole. Add butter or margarine, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine.

Cover; micro-cook on 100% power (high) for 11 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving.  Garnish with snipped rosemary and serve with sour cream, if desired.

For the spinach lovers or for those trying to get people to eat spinach, this is a great recipe........

*  2 packages frozen chopped spinach, thawed and well drain
*  1/2 cup Monterey Jack cheese
*  1/2 cup Parmesan cheese
*  1/2 cup Cheddar cheese
*  1 cup (8 oz.) sour cream
*  dark Italian herbs
*  grated nutmeg - optional
*  2-3 green onions - optional

Save a small amount of the grated cheeses to be used for topping.  Mix all ingredients together in a bowl;  then pour into a treated baking dish (I suggest spraying with PAM for easy clean up).  Sprinkle with reserved grated cheeses.  If desired, sprinkle with nutmeg.  Bake in a preheated 350 degree oven for 25 - 30 minutes.

I know this sounds like dessert but if you're eating bbq ribs the cinnamon is a wonderful compliment to the spicy ribs.

Ingredients:
3 tb Butter or margarine
2 tb Lemon juice
2 tb Honey
1/4 ts Ground cinnamon
 4 md Cooking apples; unpeeled, cored, and cut into 1/2" rings

Place butter in a 12" x 8" x 2" baking dish.  Microwave at HIGH for 50 seconds or until butter melts.  Stir in lemon juice, honey, and cinnamon.

Place apple slices in butter mixture, turning to coat both sides. Cover with heavy-duty plastic wrap.  Microwave at HIGH for 5 to 6 minutes or until apples are tender, giving dish a half-turn after 2 minutes. Let stand 2 minutes before serving.

Ingredients:
2       cups Bisquick(r) Baking Mix
2/3     cup Milk
1/2     cup shredded cheddar cheese (2 ounces)
1/4     cup margarine or butter, melted
1/4     tsp. garlic powder

Preheat oven to 450.  Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds.  Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.  Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet.  Serve warm.  (10 to 12 biscuits)

Because yams (or sweet potatoes) require much longer cooking time than apples, this recipe calls for pre-baking them. This step can be done a day or so ahead if desired.

Ingredients
2 large yams or sweet potatoes
2 Golden Delicious apples, cored and sliced crosswise into rings
1/4 cup firmly packed brown sugar
1 teaspoon cornstarch
1/8 teaspoon ground cloves
1/2 cup orange juice
2 tablespoons chopped pecans or walnuts

1.Heat oven to 400 degrees F. Bake yams 50 minutes or until soft still retain their shape.  (This step can also be done in the microwave; microwave yams on high (100 percent) 8 to 10 minutes, rotating halfway through cooking.) Cool yams until they can be handled. Reduce oven heat to 350 degrees F.

2.Peel yams and slice crosswise. In shallow 1-quart baking dish, alternate apple rings and yam slices, overlapping their edges slightly. In small saucepan, combine sugar, cornstarch, and cloves; stir in orange juice and blend. Heat orange juice mixture, stirring, until thickened; pour over apples and yams. Top casserole with nuts and bake 20 minutes or until apples are tender.

These are great to make on the grill, and the mushrooms are to die for when you baste them in this delicious lemony sauce!

*  1/4 cup lemon juice
*  3 tablespoons minced fresh parsley
*  2 tablespoons olive or vegetable oil
*  3 garlic cloves, minced
*  pepper to taste
*  1 pound large fresh mushrooms

In a small bowl, combine the first five ingredients; set aside.  Grill mushrooms, covered, over medium-hot heat for 5 minutes.  Brush generously with lemon mixture.  Turn mushrooms; grill 5-8 minutes longer or until tender.  Brush with remaining lemon mixture before serving.

These are very filling, rich, cheesy and zippy potatoes!! They make an awesome side dish.

*  4 medium potatoes, baked
*  1/2 cup sour cream
*  1/2 cup diced fully cooked ham
*  3 tablespoons grated parmesan cheese
*  2 tablespoons mayonnaise
*  1 to 2 tablespoons chopped green chilies
*  salt and pepper to taste
*  1 cup (4oz) shredded sharp cheddar cheese

Place potatoes in a 13x9 baking dish.  With a sharp knife, cut and X in the top of each potato.  Bake uncovered, at 350 for 10 minutes or until warm.  Meanwhile, combine the sour cream, ham, parmesan, mayonnaise, chilies, salt and pepper; mix well.  Fluff potato pulp with a fork.  Top with ham mixture; sprinkle with cheese.  Bake uncovered, 10-15 minutes longer or until cheese is melted.

Yet another sweet potato recipe.....no, I am not getting paid by the American Sweet Potato Council!  I just really like them!  This makes about 6 servings.

* 3 medium sweet potatoes, peeled and quartered
* 1/4 cup maple syrup
* 2 teaspoons margarine or butter
* 1/4 teaspoon salt
* 1/4 c Or 1/3 c half-and-half, light cream, or milk

In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; drain. Mash with a potato masher or beat with an electric mixer on low speed.

Add maple syrup, margarine or butter, and salt. Gradually beat in enough half-and-half, light cream, or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates.

Here's a new way to fix cauliflower that is a nice change from the "usual" treatment it gets.  This makes about 6 healthy portions as a side dish.

* 1 medium head cauliflower
* 2 large carrots, sliced
* 1 medium onion, sliced
* 2 teaspoons salt
* 1 cup cream
* 2 tablespoons butter
* 1/4 teaspoon paprika
* 1/2 cup grated American cheese

Cover cauliflower with warm, salted water.  Let stand 30 minutes.  Drain and cut into florets and arrange with carrots and onion in a greased 2-quart casserole.  Add salt, cream and butter.  Sprinkle with paprika and cheese.  Cover and bake in a preheated 350 degree oven for 45 minutes.  Uncover and continue baking for 15 minutes longer.

When most people hear the word TORTILLA they think of the flat round things used in Mexican cooking.  In Spain, and consequently in Argentina where my mom is from, TORTILLA is more like a frittatta.  I grew up with my grandma making me the tortilla I have posted here, but I have also made it with peas, asparagus and swiss chard.  (not all together, mind you!)

You need a large skillet to make this.  My grandma uses one of those black cast iron frying pans but since I don't have one of those, I've found that a regular skillet or frying pan works fine.

*  4 eggs
*  1 small onion
*  3 potatoes
*  olive oil
*  2 cloves of garlic
*  a pinch of paprika
*  salt, pepper, two filaments of saffron

Beat the eggs with salt, pepper, paprika and saffron.

Peel the onion and cut it in slices. Peel and cut the potatoes. Crush the garlic.

In a frying pan,  put a large quantity of olive oil and heat on medium heat. Cook the potatoes, onion and garlic in this oil until tender.

Strain the cooked vegetables ; the oil can be retrieved and used for other tortillas. Mix the vegetables and eggs. Heat the pan on high heat and pour the mixture in the pan. When the edge is cooked solid, slip the tortilla onto a plate. Using this plate, flip the tortilla over and back into the frying pan and cook the other side.

This rice dish is a good one to serve with any kind of meat.

* 1/4 cup chopped onion
* 1 tablespoon olive oil
* 1 cup long grain rice
* 2 cups chicken broth ( I use veggie broth instead)
* 2 ounces crumbled feta cheese (1/2 cup)
* 3 tablespoons snipped fresh mint
* 1/2 teaspoon pepper

In a large saucepan cook onion in hot oil till tender but not brown. Add uncooked rice; cook and stir for 1 minute. Slowly add chicken broth.  Bring to boiling; reduce heat. Cover; simmer for 15 to 20 minutes or till rice is tender and liquid is absorbed. Stir in feta cheese, mint, and pepper. Serve warm.

This is a favorite of Richard's, his granny makes this for him every year at Christmas...it is really good

2 cups of sweet potato pulp
1/2 tsp salt
1 egg beaten
marshmallows
cornflakes

Cream the potato pulp, salt, and egg together. Roll into balls and place 1/2 of a marshmallow in the center of each ball. Roll in cornflakes and fry in oil or you bake in the oven around 350 degrees for about 15 minutes.

Another good one!

3 medium size sweet potatoes
2 eggs, beaten
1/2 cup sugar
1 cup canned milk
1/2 tsp nutmeg

Grate the potatoes. Add the eggs, sugar, milk and nutmeg. Bake at 375 degrees for 30-45 minutes.

2 boxes of frozen broccoli
1 egg
1/2 mayonnaise
1 can cream of mushroom soup undiluted
shredded cheddar cheese about 2 cups
1/2 stick of margarine

Cook and drain the broccoli. Combine the egg, mayo, and soup and 1 cup of cheese with the broccoli. Place in a baking dish and dot with pats of margarine. Cover the top with the remaining cheese. Bake at 350 degrees for 30 minutes.

This is the best carrot recipe I have found other than Carrot Raisin salad. I could eat the whole bowl of this, if you like French salad dressing you will love this-although it does not have that salad dressing in it, it certainly tastes like it does...

2 lbs medium carrots, sliced (this is your "penny")
1 can of tomato soup, undiluted
1 cup sugar
3/4 cup vinegar
1/2 cup oil
1 tsp dry mustard
1 tsp worcestershire sauce
1 medium onion diced
1 medium green pepper diced

Cook carrots until tender and drain. Combine the soup, sugar, vinegar, oil, mustard and worcestershire sauce in a bowl. Mix the soup mixture with the carrots, peppers and onions. Mix well and refrigerate 6 hours or overnight. Serve cold.

This is quick and so good...my kids love this!

1 can of carrots, drained
1/2 stick of margarine
1/2 cup of pancake syrup
1/3 cup of brown sugar

Mix all ingredients and warm on the stovetop just enough to melt the brown sugar. Or this can be microwaved for about 5 minutes on high.

This is such a great casserole, our favorite part  is the crunchy nutty, sweet topping...

3 cups of sweet potatoes mashed
3/4 cup sugar
1/2 tsp salt
2 eggs
5 Tbsp margarine melted
1/2 cup milk
1 tsp vanilla

Mix all of this and bake at 350 degrees for 30 minutes

Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1/3 cup margarine melted

Mix all of this and spread on top of the potatoes and put back in the oven at 350 degrees for 15 minutes

1 cup rice (uncooked)
1 can beef boullion soup
1 can French Onion soup
1 stick of margarine

Put first three ingredients into a 2 qt covered casserole dish. Stir. Put butter on top. Cover, bake at 350 degrees for 1 hour or until rice is done.

To kick it up a notch (To quote Emeril) add some fried crumbled sausage to the dish, that is the Southern version of Dirty Rice...

I love this simple dish-it is great as a side dish or all alone!

5-6 medium potatoes, peeled and sliced
4-5 turnips, peeled and diced
1 stick of butter
salt and pepper to taste

In boiling water combine the potatoes and turnips. Once the potatoes are semi-soft (not to mashing point), drain some of the water and add the stick of butter and salt and pepper and cook until the potatoes and turnips are soft. This is good the day you cook them but much better the next day, the turnips soak up the butter overnight and they are wonderful heated the next day!

This is a tempting side dish or can be used as the base of a light meal if you add a salad.  Either way, it's really good.

*  1 8" prebaked quiche shell
*  7 tablespoons unsalted butter
*  2 pounds sliced onions
*  2 tablspoons safflower oil
*  2 tablespoons flour
*  3 large eggs
*  1 cup heavy cream
*  3 ounces grated Gruyere cheese

Preheat the oven to 375 degrees.  Dice 3 tablespoons butter and refrigerate. In a large saute pan, cook the onions in the remaining butter and oil, starting over medium heat and gradually reducing to low heat, for about 1 hour, until the onions are very tender, golden, and reduced considerably in size.   Stir continuously for the last 15 minutes and be very careful not to let
them burn.  They will be extraordinarily sweet and delectable.  Discard any burned parts.  Sprinkle the onions w/the flour, using a strainer or sifter, and saute another 2 or 3 minutes.

 Beat the eggs and cream in a bowl with a third of the cheese.  Stir in the onions, then pour the mixture into the quiche shell.  Sprinkle with remaining cheese and dot with the diced butter.  Bake 25-30 minutes or until browned and set.

*  2 cans (15oz) butter beans, rinsed and drained
*  3/4 cup packed brown sugar
*  1/2 cup ketchup
*  1/2 cup chopped onions
*  3 bacon strips, diced

In a bowl, combine the beans, brown sugar, ketchup ad onion.  Transfer to a geased 1-1/2 qt. baking dish.  Sprinkle with bacon.  Bake uncovered at 350 degrees for 1-1/2 hours

These are so so simple and they taste great!

*  4 medium russet potatoes
*  2 to 3 tablespoons mayonnnaise
*  1 to 2 teaspoons seasoned salt

Cut the potatoes in half lengthwise; cut each half lengthwise into three wedges.  Place a single layer on a greased baking sheet.  Spread mayonnaise over cut sides of potatoes; sprinkle with season salt.  Bake at 350 degrees for 50-60 minutes or until tender.

Stuffed tomatoes are a tasty and pretty way to dress up a meal.  This recipe calls for a simple pasta stuffing that is very filling.

* 4 large tomatoes, halved and hollowed
* 3 cups cooked orzo pasta
* 1/4 cup chopped olives
* 1 teaspoon garlic, finely minced
* 3 tablespoons basil or parsley, chopped
* 3 teaspoons pine nuts, toasted
* 1 tablespoon olive oil
* 1/4 cup parmesan cheese

Preheat oven to 350 degrees or preheat grill.  If you are using your grill, wrap your baking dish in aluminum foil to protect it.
 

Halve and hollow tomatoes, place in a baking dish.  Mix the rest of the ingredients except the cheese together in a small bowl and season with salt and pepper to taste.  Carefully stuff the tomatoes and sprinkle with cheese.  Bake for 20 minutes and serve.

Here is a quickie to spruce up broccoli.

*  3-1/2 cupsbroccoli florets
*  3 tablespoons dry bread crumbs
*  2 tablespoons grated parmesan cheese
*  1 tablespoon butter or maragrine melted
*  2 to 3 garlic cloves minced

Place broccoliand a small amount of water in  microwave and broiler safe 1/2 qt. dish.  Cover and microwave on high until crisp tender about 6 minutes;drain.  Combine remaining ingrediemts; sprinkle over brocoli.  Broil 4-5 minutes or until lightly browned.

I love green beans. This recipe really gives the beans a tasty herb flavor from the rosemary and basil.  Throw in some toasted almonds to add crunch.

*  1 package (9oz) frozen French-style green beans
*  1 jar (4-1/2oz) sliced mushrooms, drained
*  3 tablespoons butter or margarine, melted
*  1/4 teaspoon dried rosemary, crushed
*  1/4 tespoon basil
*  Toasted slivered almonds

Cook green beans according to package directions; drain.  Add mushrooms and keep warm.  Combine butter rosemary and basil; drizzel over bean mixture and toss to coat.  Sprinkle with almonds.

4    Vidalia onions (about 1 1/2 lbs.)
2 tb Water
1/2 c  TVP granules or flakes
1/2 c  Hot water
1/2 ts Marjoram
1/2 ts Cumin
1/2 ts Salt
pn Cayenne pepper
1/2 c  Fine bread crumbs
1/2 c  Vegetable stock
1/2 c  Varietal grape juice or white wine

Peel onions, then slice off tops and hollow out, leaving about a 1/2-inch shell.  Reserve center of onions.  Place shells in a baking dish, cover with plastic wrap and microwave on high for 5 minutes.  (Or place shells in a steamer basket and steam for 6 minutes after water boils.)  Measure 1/2 cup of reserved onions and finely chop.  In a small skillet,  heat 2 Tbs. water and saute onion until soft.  (Or microwave in water until onion becomes soft.)

Stir together TVP, water and seasonings.  Combine TVP mixture with onions and stir in bread crumbs.  Place hollowed out shells in a microwave-safe pan and spoon in filling.  Place remaining onion scraps, coarsely cut, around stuffed onions.  Pour vegetable stock and  juice or wine into the pan.

Cover tightly and microwave on high for 6 minutes (or bake in oven uncovered at 375 degrees for 30 to 35 minutes.)  Remove and let stand 5 minutes.

2 ea Acorn Squash -- Md
1 lb Lean Ground Beef
1 1/2  ts Salt
1/2  ts Cinnamon
2  c Apples -- Pared & Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar -- Packed
2 tb Margarine Or Butter -- Melted

Heat the oven to 400 degrees F.  Cut each of the squash in half and remove the seeds and fibers.  Place the squash, cut sides down, in an ungreased baking pan.  Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.  While the squash is baking, cook and stir the meat in a large skillet until it is brown.  Drain off the excess fat.  Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.  When the squash is cooked, turn them so that the cut side is up and remove them to a platter.  Drain off any remaining liquid in the pan and dry.  Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.  Season the shells with salt to taste.  Mash the pulp and mix in the meat mixture.  Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.  Drizzle with the melted butter.  Bake uncovered until the apple is tender, about 20 to 30 minutes.  Serve hot.
NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for
the 1 lb of lean ground beef.

4 lg Spanish onions
3    Slices bacon, chopped
1 tb Butter
1    Whole head fresh garlic, peeled and chopped
1 cn (8 oz.) water chestnuts, drained and chopped
1/4 c  Bread crumbs
1/2 ts Salt
1/4 ts Black pepper
1 c  Apple cider

Put the unskinned onions in boiling water for about 5 minutes.  Remove and cool.  Cut of tops, peel, and scoop out the insides.  Chop the insides of onions.  Set aside.  In frying pan cook bacon until crisp. Drain off fat, add butter and saute the bacon bits, chopped onion, and the chopped cloves of garlic until just lightly brown.  Add the water chestnuts and bread crumbs and continue to brown for another 3 minutes.  Add salt and pepper. Fill each onion with the mixture.  Place in casserole.  Pour apple cider over and bake at 375 degrees for 45 to 50 minutes.

3 pounds carrots -- cut into 3" x 1/2"-- sticks
3 tablespoons honey
2 tablespoons unsalted butter
1 tablespoon finely chopped, peeled fresh gingerroot

In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes.  While carrots are cooking, cook honey, butter and gingerroot over moderate heat, stirring, until butter is melted.  Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.

2 1/2 tb Margarine
2 lb Carrots, sliced
1/4 c Apple juice
1 tb lemon juice
2 tb Chives
1/2 c Almonds, sliced
Salt

Heat margarine in a large skillet.  Add carrots &  saute over moderate heat, stirring frequently, until tender-crisp & beginning to turn golden, about 10 to 15 minutes.  Add apple juice & saute, stirring until it is all absorbed. Stir in the remaining ingredients, then transfer to a serving container.