Caramel Apples
2 large apples
24 caramels, unwrapped
2 tsp. water
chopped peanuts or other nuts
Heat coals or gas grill. Fold four 18x14” pieces heavy-duty foil crosswise in half; spray with Pam. Cut apples in half; remove cores. Cut each half into 4 wedges. Place 6 caramels on center of each piece of foil. Place 4 apple wedges over each mound of caramels. Sprinkle each serving with 1/2 tsp. water. Wrap securely. Grill foil packets, seam sides up, 5-6” from medium heat 15-20 minutes or until caramels are melted. If you wish, sprinkle with chopped peanuts or other nuts before serving. Serves 4.
Back to the top
![[IMAGE]](line03.gif)
Carrot-Potato Bake
6-8 potatoes
1-1/2 cups shredded carrots
1/2 cup finely chopped onion
2 cups half-and-half or whipping cream
1-1-1/2 tsp. salt
dash pepper
1 Tbsp. butter
1/2 cup soft bread crumbs
2 Tbsp. chopped fresh parsley
Heat oven to 325ºF. Lightly grease 12x8" baking dish. Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly. Pat dry with paper towels. In large bowl, combine potatoes, carrots, onion, half-and-half, salt and pepper; mix well. Spoon into greased baking dish. Melt butter; stir in bread crumbs and parsley. Sprinkle over potato mixture. Bake 60-70 minutes or until vegetables are tender. Let stand 5 minute before serving. Serves 8.
Back to the top
Cheddar Potato Casserole
1 cup milk
4 Tablespoons melted margarine
1 tsp. dried onion flakes
1/2 tsp. salt
1/2 tsp. pepper
24 oz. frozen hash brown potatoes, thawed
1 tsp. paprika
3/4 cup shredded cheddar cheese
In small bowl, combine milk, butter, onion flakes, salt, and pepper. Add potatoes and cheese; mix well. Spread in large deep casserole. Cover loosely. Microwave on high for 12 - 15 minutes or till bubbly.
Back to the top
Cheese-Scalloped Potatoes & Carrots
2 tsp. salt
2 lb. potatoes, pared and thinly sliced (about 5 cups)
1-1/2 cups sliced onion
5 medium carrots, pared, sliced diagonally 1/4" thick (2 cups)
Cheese Sauce:
3 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
dash cayenne pepper
1-1/2 cups milk
1-1/2 cups grated sharp Cheddar cheese
Preheat oven to 375ºF. Lightly grease a 2-1/2-quart shallow baking dish. In 2 cups boiling water in large skillet, cook 2 tsp. salt, the potato, onion and carrot, covered, 5 minutes, or just until partially tender. Drain. Make cheese sauce: In small saucepan, melt butter; remove from heat. Stir in flour, salt, pepper and cayenne. Stir in milk, blending well. Over medium heat, bring just to boiling, stirring until thickened and smooth. Stir in 1 cup grated sharp Cheddar cheese. Cook, stirring, over low heat until melted. In prepared casserole, layer half the potato, onion and carrot mixture; top with half of the cheese sauce. Repeat with remaining half of vegetables and sauce. Sprinkle top with remaining cheese. Bake, covered with foil, 30 minutes or until potato is tender when pierced with fork. If desired, uncover top during last 10 minutes of baking to brown top. Serves 6.
Back to the top
Cheesy Garlic & Chive Smashed Potatoes
4 medium russet or Idaho baking potatoes (about 1-1/2 lb.), peeled, cut into quarters
2 garlic cloves, quartered
1/2 cup warm buttermilk or milk
1-1/3 oz. (1/3 cup) shredded Cheddar cheese
1 Tbsp. chopped fresh chives or 1 tsp. freeze-dried chopped chives
1/4 tsp. salt
Place potatoes and garlic in large saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15-20 minutes or until potatoes break apart easily when pierced with fork. Drain well. Return potatoes and garlic to saucepan; shake gently over low heat 1-2 minutes to evaporate any excess moisture. Mash potatoes and garlic with back of spoon or potato masher, leaving some potato pieces in chunks. Add all remaining ingredients; mix gently. Serves 8.
Back to the top
Cheesy Hash Brown Potatoes
from Quick Cooking magazine
2 cans condensed cheddar cheese soup, undiluted
1-1/3 cups buttermilk
2 Tbsp. butter or margarine, melted
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
32 oz pkg. frozen cubed hash brown potatoes
1/4 cup grated parmesan cheese
1 tsp. paprika
In a slow cooker, combine the first 6 ingredients; stir in hash browns. Sprinkle with Parmesan cheese and paprika. Cover and cook on low for 4-5 hours or until potatoes are tender.
Back to the top
Cheesy Mashed Potatoes
from Better Homes And Gardens magazine
9 medium baking potatoes
2 cups shredded cheddar cheese
1/4 cup margarine
8 oz. sour cream
1 Tbsp. chopped green onions
1/2 tsp. salt
1/4 tsp. pepper
paprika, to taste
In a Dutch oven add water to unpeeled potatoes just to cover; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes, or until almost tender. Drain; cool slightly. Peel and shred potatoes with a grater. In a large mixing bowl combine potatoes, cheese and margarine; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 tsp. salt and the pepper. Transfer to a greased 2-quart casserole. Bake, uncovered, in a 325ºF. degree oven for 45 to 50 minutes, or until heated through. Before serving, sprinkle with paprika.
Back to the top
Cheesy Pasta & Vegetables
2 cups rotini
16-oz. pkg. frozen mixed vegetables
8-oz. jar Cheez Whiz
1/2 tsp. Italian seasoning
Cook pasta as directed on package, adding vegetables during last 6 minutes of cooking time. Drain. Meanwhile, microwave Cheez Whiz as directed on package. Toss with rotini, vegetables and seasoning until thoroughly coated. Serves 4.
Back to the top
Cheesy Potato Sticks
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. salt
dash pepper
1 cup milk
1 cup shredded Cheddar cheese, divided
16-oz. pkg. frozen French fries
Melt butter over low heat. Blend in flour, salt and pepper. Add milk all at once. Cook quickly, stirring constantly until thickened and bubbling. Add half the shredded cheese. Stir until cheese melts. Place potatoes in 10x6” casserole dish. Pour milk mixture over top. Top with remaining cheese. Bake at 350ºF. for 45 minutes. Serves 4.
Back to the top
Cheesy Potatoes
from Quick Cooking magazine
6 medium potatoes
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 small onion, chopped OR 1 Tbsp. dried minced onions
7 Tbsp. butter or margarine, melted, divided
1 tsp. salt
1 tsp. pepper
1 cup sour cream
2 cups seasoned stuffing cubes
Peel potatoes and cut into 1/2" strips. Toss the potatoes and cheese; place in a 5 quart slow cooker. Combine soup, onion, 4 Tbsp. butter, salt and pepper; pour over potato mixture. Cover and cook on low for 8 to 10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes.
Back to the top
Cherry Tomato Gratin
from "The All New Good Housekeeping Cookbook"
1/4 cup plain dried bread crumbs
1/4 cup freshly grated Parmesan cheese
1 garlic clove, crushed with garlic press
1/4 tsp. coarsely ground black pepper
1 Tbsp. olive oil
2 pints ripe cherry tomatoes
2 Tbsp. chopped fresh parsley
Preheat oven to 425ºF. In small bowl, combine bread crumbs, Parmesan, garlic, pepper and oil until blended. Place cherry tomatoes in shallow 1-1/2-quart casserole or 9” deep-dish pie plate. Top with bread crumb mixture and sprinkle with parsley. Bake until heated through and crumbs have browned, about 20 minutes. Makes 6 side-dish servings.
Each serving: 72 calories, 3g protein, 7g carbohydrate, 4g total fat (1g saturated), 3mg cholesterol, 121mg sodium
Back to the top
Chocolate-Covered Strawberries
from www.allrecipes.com
16 ounces milk chocolate chips
2 Tbsp. shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
Back to the top
Chocolate-Dipped Coconut Chips
1 coconut, about 1-1/2 lbs.
1/4 tsp. ground cinnamon
8 oz. (1-1/3 cups) semisweet chips
Line several cookie sheet, jelly roll pans or trays with waxed paper. Place coconut directly on gas or electric burner on medium-high heat 4-5 minutes, turning several times, until burnt in spots and shell starts to crack (brown fibers may spark and smolder). Using oven mitts, remove coconut to sink. Hit shell with hammer until it breaks in pieces (the larger the better) and coconut milk runs out into sink. Lift off brown outer shell. With vegetable peeler, peel off brown skin. Using sharp knife, slice coconut meat into long half-moon-shaped chips, about 1/4" thick. Melt chocolate as directed on package. Stir in cinnamon. Dip about 1/3 of each chip into chocolate mixture; let excess drip off, then place on lined cookie sheets until set. Reheat chocolate as it cools. Store in refrigerator in airtight container. Makes about 45 chips.
NOTE: To toast coconut chips, spread in single layers on cookie sheets. bake at 350ºF for 25-35 minutes, turning once, until golden brown. Cool before dipping.
Back to the top
Chocolate-Drizzled Oranges in Strawberry Cream
1 cup strawberries
1 Tbsp. sugar
1 Tbsp. orange liqueur
1 Tbsp. Cool Whip
2 tsp. cornstarch
2 navel oranges, peeled and sliced 1/4" thick
1 tsp. chocolate syrup
mint sprigs
In blender or food processor, puree strawberries, sugar, liqueur and Cool Whip. In small saucepan, combine cornstarch with 3 Tbsp. cold water. Stir in strawberry mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2-3 minutes. Remove from heat; cool slightly. Refrigerate, covered, until chilled, 1-2 minutes. Pour onto 2 dessert plates. Arrange orange slices on top. Drizzle with chocolate syrup and serve, garnished with mint. Serves 2.
Back to the top
Chocolate-Stuffed Bananas
aka "Banana Boats" by many Girl Scouts!
6 firm bananas, unpeeled
1/2 cup semisweet chocolate chips
miniature marshmallows, optional
Preheat grill to medium-high heat. Make lengthwise slit (about half of the way through) down the center of each banana and stuff it with chocolate chips and marshmallows, if using. Wrap each banana tightly in foil. Grill bananas 10-12 minutes or until chocolate chips are slightly melted. Unwrap bananas and remove skins. Slice bananas into 2" pieces and serve immediately. Serves 6.
Back to the top
Company Potatoes
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Alice Monaghan, St. Joseph, MO
1/2 cup milk
1/2 lb. American cheese
1/2 cup shortening
12 medium potatoes, boiled in jackets then sliced
1 green pepper, diced
1 onion, diced
4-oz. jar pimientos, diced
1 Tbsp. parsley flakes
salt and pepper to taste
In medium saucepan, combine milk, cheese and shortening. Stir until melted and smooth. Place potatoes, green pepper, onion and pimientos in large bowl. Add parsley flakes, salt and pepper. Add cheese sauce to this mixture and gently mix together. Place in 3-quart baking dish. Cover with foil and bake 40-50 minutes in 400ºF. oven.
Back to the top
Copycat Cracker Barrel Fried Apples
from Gail
2 cups apple juice
4 large Granny smith apples, peeled, cored, sliced
1/2 cup apple juice
3 Tbsp. cornstarch
1 tsp. apple pie spice
4 Tbsp. brown sugar
In a large skillet place 2 cups apple juice and apple slices. Cook until apple slices are soft and tender. In a bowl whisk together the 1/2 cup apple juice, cornstarch, spice, and brown sugar. Remove apples from juice with a slotted spoon and set aside. Bring juice to the boil and add cornstarch mixture. Cook, stirring until thickened and smooth. Pour over cooked apples, toss lightly to coat and serve.
NOTES: This is a great side dish with pork but an even better dessert, especially when paired over vanilla ice cream or nonfat frozen vanilla yogurt!
Back to the top
Corn Amandine
two 10-oz. pkgs. frozen whole kernel corn
1/2 cup slivered almonds
1 medium clove garlic, chopped
2 Tbsp. butter
1/4 cup dry white wine
1 tsp. instant chicken bouillon
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. snipped parsley
Rinse corn under cold running water to separate; drain. In 10" skillet over medium heat, cook and stir almonds and garlic until almonds are golden, about 8 minutes. Add corn, wine, bouillon, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer until corn is tender, about 5 minutes. Sprinkle with snipped parsley. Serves 6.
Back to the top
Corn & Tomatoes
from "Gooseberry Patch: A Pinch of This, A Dash of That"
LaRayne Cummons, Lakeview, OH
6 large tomatoes
2 cups fresh corn
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. chives, chopped
1/4 tsp. dried basil
Pour boiling water over tomatoes. Cool slightly. Slip off tomato skins and chop tomatoes. Combine corn and tomatoes in a saucepan. Add salt, pepper, chives and basil. Simmer over low heat for 20 minutes or until vegetables are tender. Serves 6.
Back to the top
Corn Casserole
2 eggs beaten
1 can creamed corn
1 can whole kernel corn, drained
1 cup sour cream
1/3 cup sugar
1/2 cup melted butter
1 cup Jiffy cornbread mix
6 saltine crackers
1 cup shredded cheddar cheese
Mix together. Pour into greased dish. Crumble saltine crackers and sprinkle on top. Spread cheese on top. Bake at 325ºF for 1 hour or until firm in the center.
Back to the top
Corn-Filled Tomatoes
8 medium tomatoes
12 oz. frozen corn souffle, thawed
4 slices bacon, crisply fried and crumbled
1/4 cup dry bread crumbs
2 Tbsp. chopped green onions, with tops
Remove stem ends from tomatoes. Scoop out pulp, leaving 1/2" walls. Place tomatoes in 9" pie plate. Mix remaining ingredients. Fill tomatoes with corn mixture. Bake, uncovered, at 350ºF until filling is hot, 20-25 minutes. Serves 8.
Back to the top
Corn Fritters
I got this recipe from my mom, who made it for my brother and I many, many times when we were growing up. Thanks, Mom!
2 cups flour
2-1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 cup milk
2 Tbsp. melted butter
2 cups corn kernels (see note)
Sift together flour, baking powder, salt and pepper. Combine egg, milk and butter; blend into dry mixture. Stir just enough to moisten dry ingredients. Stir in corn. Fry in hot deep fat (375ºF) until golden and no longer doughy inside.
NOTES: If using fresh corn, cook slightly before using; if using frozen, thaw first; if using canned, drain well. * * Instead of frying in hot fat, you can bake fritters on well-greased griddle, as for pancakes.
Back to the top
Corn 'n' Swiss Cheese Bake
3 cups fresh corn cut from cob
1 cup sour cream
1 egg, well-beaten
2 Tbsp. onion, finely chopped
1/2 tsp. salt
dash white pepper
4 oz. (1 cup) Swiss cheese, shredded
1/2 cup soft bread crumbs
1 Tbsp. butter
HPreheat oven to 350ºF. Place 1/4 tsp. salt and 1 cup water in saucepan. Bring water to boil and cook fresh corn in it for 2-3 minutes, or until just tender. Drain corn well. Combine corn, sour cream, egg, onion, salt, pepper and 3/4 of the cheese in a mixing bowl. Turn into 10x6" baking dish. Melt butter in small pan; remove from heat. Toss bread crumbs and remaining cheese in butter. Sprinkle over corn mixture. Bake 25-30 minutes. Serves 4-6.
NOTE: Two 9-oz. pkgs. frozen corn or two 1-lb. cans whole-kernel corn may be substituted for fresh corn.
Back to the top
Corn on the Cob with Taco Butter
1/3 cup butter, melted
2 Tbsp. chopped fresh cilantro
1 Tbsp. taco seasoning mix (from 1-1/4-oz. pkg.)
6 ears corn, husks removed, cleaned and dried
Heat grill. In small bowl, combine melted butter, cilantro and taco seasoning mix; mix well. Brush each ear of corn with butter mixture. When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4-6" from medium-high coals. Cook 15-18 minutes or until tender, turning and brushing frequently with butter mixture. Serves 6.
NOTE: To broil corn, place on broiler pan; broil 4-6" from heat using times above as a guide.
Back to the top
Corn Pudding
2 cups canned, whole-kernel corn, drained
8 Tbsp. flour
8 Tbsp. sugar
4 eggs
1 tsp. salt
1 quart milk
4 Tbsp. butter, melted
Preheat oven to 450ºF. Stir flour, sugar and salt into drained corn. Beat the eggs and combine with milk and butter. Add corn mixture and combine well. Place batter in a 2-quart glass baking dish sprayed with Pam. Bake for 45 minutes, stirring 3 times during baking to keep from sticking. Stir with a long-handled fork and be careful not to break the top of the pudding. Spread flat with a knife if needed. This can be served piping hot from the oven, or just warm if you prefer. It's great heated up the next day too, if you need to prepare it ahead of time.
NOTE: Because the baking dish will be very full, either tip a bit out first or place a pan or piece of foil on the oven shelf below it before baking, in case it spills over while you are stirring it.
Back to the top
Corn Pudding #2
1 can creamed corn
1 can corn, drained
8 oz sour cream
1/2 cup butter, melted
1 egg
1 package Jiffy corn bread mix
salt and pepper
Add all of the ingredients together and put in a greased or sprayed 9X13 baking dish. Bake for 1 hour at 325 ºF covered. Uncover for the last 10-15 minutes to brown as desired.
Back to the top
Cracker Barrel's Hash Brown Casserole
from Diane
2 lbs frozen country style hash browns, thawed
salt, to taste
pepper, to taste
2 cups sour cream (lowfat ok)
1 can cream of chicken soup (lowfat ok)
1/2 cup butter or margarine, melted
1/2 cup chopped onion, chopped pretty small
2 cups grated cheddar cheese (lowfat ok)
Place potatoes in a greased 9x13” pan. Season with salt and pepper. In a bowl, combine onion, sour cream and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with cheddar cheese and melted butter. Bake in 350ºF. oven for 1 hour, or until all is completely warm and the cheese begins to melt.
Back to the top
Cranberry Baked Apples
4 large cooking apples
1/3 cup packed brown sugar
1/4 cup dried cranberries
1/2 cup cranapple juice cocktail
2 Tbsp. butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
chopped nuts or shredded Cheddar cheese, optional
Core apples. Fill centers with brown sugar and cranberries. Place in 5- to 6-quart crockpot. Mix juice and butter; pour over apples. Sprinkle with cinnamon and nutmeg. Cover and cook on Low 4-6 hours or until apples are tender. To serve, spoon apples into dessert dishes. Spoon sauce over apples. Sprinkle with nuts. Serves 4.
NOTE: Good apples to use are Jonagold, Rome Beauty, Golden Delicious, Beacon, San Rose and Wealthy.
Back to the top
Cranberry Sauce
2 cups sugar
4 cups cranberries
2 cups water
Wash and clean cranberries. Boil water, sugar and cranberries until all skins have popped open. (Do not stir). This takes approximately 5 minutes. Cook longer if a thicker sauce is desired. Cool and refrigerate. This stuff will keep *forever* so you can make enough at Thanksgiving for Christmas if you like.
Back to the top
Creamy Corn & Bacon Casserole
1 lb. bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
two 16-1/2-oz. cans cream-style corn
Fry bacon until lightly browned. Remove; set aside. Pour 1/8- 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 Tbsp. remaining drippings. Preheat oven to 350ºF. Sauté onion and green pepper in drippings until tender. Stir in corn and bacon. Spoon into 1-quart baking dish; sprinkle with crumbs. Bake 20-25 minutes or until bubbly and heated through. Serves 6.
Back to the top
Creamy Hash Brown Casserole
32 oz frozen Southern-style hash browns shredded
2 cups shredded Cheddar cheese
10-3/4 oz can condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
3/4 cup butter, melted, divided
3 Tbsp. chopped green onion, green part included
2 cups cornflakes, slightly crushed
In a large bowl, combine hash browns, cheese, soup, sour cream, 1/2 cup butter and onion. Spread into a greased 13x9" baking dish. Combine cornflakes and remaining butter; sprinkle on top of casserole. Bake, uncovered, at 350ºF, for 50-60 minutes or until heated through. Yield: 8-10 servings.
Back to the top
Creamy Mashed Potato Bake
1-1/3 cups french-fried onions
3 cups hot mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 tsp. garlic powder
1 cup shredded Cheddar cheese
Preheat oven to 350ºF. Combine potatoes, sour cream, milk and garlic powder in large bowl; mix well. Spoon half the mixture into 2-quart baking dish. Sprinkle with 2/3 cup fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes until hot. Top with remaining onions and cheese. Bake 5 more minutes, until onions are golden. Serves 6.
Back to the top
Creamy Scalloped Potatoes
6 medium boiling or baking potatoes (2 lbs.)
3 Tbsp. butter
1 small onion, finely chopped (1/4 cup)
3 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk
1 Tbsp. butter
Heat oven to 350ºF. Grease bottom and sides of 2-quart casserole. Scrub potatoes; peel if desired. Cut into enough thin slices to measure about 4 cups. Melt 3 Tbsp. butter in 2-quart saucepan over medium heat. Cook onion in butter 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. Do with 1 Tbsp. butter. Cover and bake 50 minutes. Uncover and bake 60-70 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving. Serves 6.
Back to the top
Crispy Parmesan Zucchini
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 large zucchini (about 1-1/2 lb.)
1/3 cup melted butter
1/2 cup grated Parmesan cheese
seasoned salt
minced fresh herb, like marjoram or basil, optional
Preheat broiler. Cut zucchini into 1/2” thick diagonal slices. Dip one cut surface of each slice into melted butter, then cheese, coating well. Place slices, cheese-side up, on greased pan(s) with shallow sides. Sprinkle with seasoned salt and herb, if desired. Broil 4-6” from heat until crisp and golden, about 6-8 minutes. Serve immediately. Serves 6-8.
Back to the top
Crispy Potato Pancakes
4 large baking potatoes (about 1 lb.), peeled and shredded
1/2 cup beer or milk
1/4 cup flour
1/4 cup finely chopped onion
2 Tbsp. finely chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2-3 Tbsp. vegetable oil
Mix all ingredients except oil until well blended. Heat oil on griddle or in large skillet until hot. Spread about 1/4 cup batter on griddle for each pancake. Cook on medium-high heat 2 minutes on each side until crispy; keep warm. Add more oil to griddle, if necessary. Makes 1 dozen.
Back to the top
Crispy Potato Wedges
4 medium russet potatoes, cut into large wedges
1 Tbsp. vegetable oil
1/4 tsp. pepper
1/8 tsp. salt
2 cloves garlic, minced, optional
Place potatoes in large bowl; add cold water to cover. Let stand 15 minutes. Preheat oven to 425ºF. Spray nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on a double layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to clean large bowl. Sprinkle with oil, pepper and salt; toss gently to combine. Arrange seasoned potatoes in single layer on prepared baking sheet. Bake potatoes for 20 minutes. Using spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately. Makes 4 servings.
Back to the top
Crispy Zucchini Spears
3 medium zucchini
1/3 cup yellow cornmeal
1/3 cup flour
1/4 cup grated Parmesan cheese
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. seasoned pepper
1 beaten egg
2 Tbsp. milk
3 Tbsp. butter, melted
Preheat oven to 450ºF. Lightly grease 3-quart rectangular baking dish; set aside. Cut off and discard ends of zucchini. Cut each zucchini in half horizontally. Slice each half into lengthwise quarters to make 24 spears. In shallow dish or pie plate, stir together cornmeal, flour, Parmesan, onion powder, salt and pepper until well mixed. In another shallow dish or pie plate, stir together beaten egg and milk. Roll each spear into cornmeal mixture, dip into egg mixture, then roll again in cornmeal mixture. Spears should be completely coated with cornmeal mixture. Arrange spears in single layer in prepared dish. Drizzle with melted butter. Bake 15-20 minutes or until golden and just tender. Serves 6.
Back to the top
Crockpot Applesauce
from Carrie
4 to 6 Granny Smith apples, peeled, cored and cut
one 12-oz. can ginger ale
1/4 cup brown sugar
1 cinnamon stick
Place all ingredients in a slow cooker and cook on low for five to six hours, depending on desired consistency. When ready to serve, stir with a fork to gain the applesauce texture. Substitute allspice or nutmeg for cinnamon, or add spices to taste.
Back to the top
Crockpot Au Gratin Potatoes
from Carrie
32 oz. pkg. frozen hash brown potatoes (partly thawed)
two 10 oz. cans cheddar cheese soup, undiluted
13 oz. can evaporated milk, undiluted
3 oz. can French fried onion rings, divided
salt and pepper to taste
Spray inside of crockpot with cooking spray. Add potatoes, soup, milk and onion rings, reserving 1/4 cup of the onion rings. Add salt and pepper to taste, stir a little to combine. Cover and cook on Low for 7 to 9 hours or High about 3 hours. Sprinkle reserved onion rings over top just before serving.
Back to the top
Crockpot Baked Apples
from Carrie
2 Tbsp. water
4 small apples
2 Tbsp. sugar
1 tsp. apple pie spice
2 Tbsp. raisins
2 Tbsp. reduced-calorie margarine
Pour water into a slow-cooker container. Core out center of apples in a small bowl, combine sugar, apple pie spice and raisins. Evenly spoon mixture into center of apples. Place 1/2 tsp. margarine on top of each. Arrange stuffed apples in slow-cooker container. Cover. Cook on low 8 hours.
Back to the top
Crockpot Baked Potatoes
6 baking potatoes
aluminum foil
Scrub potatoes, prick with fork and wrap individually in foil. Place in crockpot and cook on low for 8-10 hours, or on high for 2-1/2 to 4 hours.
NOTE: This is a great way to prepare potatoes for a large family gathering or picnic.
Back to the top
Crockpot Broasted New Potatoes
from "The Lazy Gourmet"
4 lb. new red potatoes, unpeeled
2 tbsp olive oil
1 pkg. Zesty Italian dressing mix (Good Seasons)
Combine oil and potatoes in crockpot. Stir to coat. Sprinkle with salad dressing mix and stir until all potatoes are evenly coated. Cover and cook on low 8 hours until potatoes are fork-tender.
Back to the top
Crockpot Potato Casserole
from Carrie
1 package frozen hash browns
1 small carton ranch dip
1 can cream of potato soup
Salt, to taste
Freshly-ground black pepper, to taste
Dried onions, to taste
4-5 oz. grated Cheddar cheese
Mix all ingredients except cheese. Put into crockpot. Place grated cheese on top. Cook on HIGH for about 4 hours.
Back to the top
Crockpot Scalloped Potatoes
from Carrie
6-8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup Velveeta cheese
1-1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes. Layer 1/2 can of soup, 1/2 cup Velveeta cheese, chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste. Layer remaining ingredients in same order. Cook on high about 6 hours. You need to check for you may need to add more milk. You can preboil the potatoes for quicker cooking.
Back to the top
Cucumber & Tomato Salad
from Southern Living magazine
2 cucumbers
1 large tomato
1 sm. green bell pepper
1 small purple onion
1/3 cup vegetable oil
3 Tbsp. sugar
3 Tbsp. red wine vinegar
3/4 tsp. salt
1/8 tsp. pepper
Cut cucumbers and tomato in half and remove seeds. Chop cukes, tomato, bell pepper, and add onion and olives. Whisk together remaining ingredients in a large bowl until sugar dissolves. Add cucumber mixture and toss gently to coat. Cover and chill 3 hours.
NOTE: I suggest you taste dressing as it is written and adjust sugar and/or vinegar to your liking. I don't care for it too sweet.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Fruits & Vegetables, page 1
Fruits & Vegetables, page 3
Fruits & Vegetables, page 4
Fruits & Vegetables, page 5
Fruits & Vegetables, page 6
Fruits & Vegetables, page 7
|
![[FAVORITE RECIPES]](recipeshead.gif)