Savory Corn on a Stick
4 ears fresh corn
eight 6” bamboo skewers
2 Tbsp. zesty Italian dressing
2 Tbsp. shredded fresh Parmesan cheese
Husk corn, remove silk and cut each ear in half. Use metal skewer or ice pick to make a hole through center of one end of each piece of corn. Insert bamboo skewers through corn. Brush corn with Italian dressing. Place in 11x7” microwavable dish. Cover with plastic wrap, folding back one corner to vent. Microwave on High 9-14 minutes, rotating dish 1/4 turn every 5 minutes, until tender. Let stand 5 minutes. Sprinkle with Parmesan before serving. Serves 4.
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Savory Grilled Potatoes in Foil
from Michelle
1/2 cup Miracle Whip
3 cloves garlic, minced
1/2 tsp. paprika
1/4 tsp. each salt and pepper
3 baking potatoes, cut 1/4" thick
1 large onion, sliced
Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among six 12" square pieces of heavy-duty foil. Seal each to form pockets. (Those Reynolds Bags work well.) Place foil pockets on grill over medium-hot coals. Grill, covered, 25-30 minutes or until potatoes are tender.
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Scalloped Corn
10-oz. pkg. frozen whole kernel corn, cooked and drained
3 Tbsp. butter
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
2 Tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
dash white pepper
3/4 cup milk
1/2 cup Cheddar cheese, shredded
1 egg, lightly beaten
1/3 cup cracker crumbs
Preheat oven to 350ºF. Melt 2 Tbsp. butter in medium skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat. Gradually stir milk into flour mixture. Heat to boiling, stirring constantly. Then boil and stir 1 minute longer. Stir in cheese, egg and corn. Pour into ungreased 1-quart casserole dish. Melt remaining butter in saucepan. Remove from heat. Toss cracker crumbs in butter. Sprinkle evenly over corn mixture. Bake, uncovered, 30-35 minutes. Serves 4.
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Scalloped Corn & Tomatoes
from "Casseroles," by Christie Katona and Thomas Katona
two 14-oz cans whole tomatoes, drained and chopped
15 oz can creamed corn
14 oz can whole kernel corn, drained
2 eggs, slightly beaten
1/4 cup flour
1 Tbsp. sugar
1 tsp. pepper
1/3 cup butter
1 medium chopped onion
clove garlic minced, or 1/2 tsp. garlic powder
2 cups soft breadcrumbs
1/2 cup parmesan cheese
Heat oven to 350ºF. Spray a 2-quart casserole with nonstick cooking spray. Stir together tomoates, corn, cream corn, eggs, flour, sugar and pepper. Pour into casserole. In skiller over medium-high heat, melt butter and saute onion until soft. Combine with garlic powder, crumbs and Parmesan. Sprinkle on top of casserole. Bake one hour. Serves 8-12.
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Scalloped Tomato Casserole
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Ann Magner, New Port Richey, FL
6 slices bacon, diced
1/2 cup celery, chopped
1/2 cup onion, chopped
28-oz. can tomatoes, undrained and broken up
4 slices bread, torn into pieces
1 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. summer savory
1/4 tsp. pepper
2 Tbsp. butter
2 Tbsp. Parmesan cheese, grated
In large skillet, cook bacon until crisp. Set aside and drain all but 2 Tbsp. of drippings. Stir in celery and onion, sauté until tender. Add remaining ingredients, except butter and cheese, blend well. Place mixture into lightly oiled, 1-1/2 quart baking dish. Dot with butter and sprinkle with cheese. Bake 30 minutes at 350ºF.
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Scottish Skillet Potatoes
from "Betty Crocker's International Cookbook"
2 Tbsp. butter
6 medium potato, thinly sliced
2 medium onions, thinly sliced
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh parsley, chopped
3/4 cup water
Melt butter in a large skillet. Layer half each of the potato and onion slices. Sprinkle each half with salt and pepper and parsley. Add water. Cover and simmer over a low heat until potatoes are tender and water is absorbed, about 30 minutes.
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Shirley's Fruit Dip
from Autumn
3/4 cup sugar
2 Tbsp. flour
1 cup pineapple juice
2 eggs, separated
2 Tbsp. butter
1/2 pint whipping cream
Add sugar, flour with a fork. Beat egg yolks and blend into flour mixture. In a separate bowl, beat the egg whites till stiff. Add the flour and yolk mixture together. Heat the pineapple juice and butter in a large sauce pan till the butter is melted. Add white egg mixture (a little at a time). Cook till thick and bubbly. Cool at room temp for a few hours. Cover with plastic wrap and refrigerator over night. The next day, beat the whipping cream till stiff peaks form. Add to pineapple dip mixture. Place in refrigerator for another 2 hours. Enjoy!
NOTE: Use only fresh whipping cream, not frozen cool whip
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Skillet Corn Frittata
3 Tbsp. butter
1-lb. pkg. frozen whole kernel corn
1/4 cup sliced green onions
10 eggs
1/2 cup half-and-half
1 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
2 tomatoes, peeled and sliced
1 green bell pepper, cut into rings
4 oz. (1 cup) shredded Swiss cheese
Melt butter in large skillet over medium heat. Add corn and onions; cook and stir 5 minutes or until vegetables are crisp-tender. Reduce heat to low. In large bowl, beat eggs well. Add half-and-half, basil, salt and pepper; blend well. Pour over vegetables. Cook over low heat 6 minutes. As edges set, run spatula around edge of skillet, gently lifting vegetable mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 6 minutes or until top is almost set (will be moist). Arrange tomato slices and bell pepper rings around out edge of skillet; sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Remove from heat; let stand 5 minutes. Cut into wedges to serve. Serves 8.
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Slow Cooker Mashed Potatoes
from Carrie
5 pounds red potatoes, cut into chunks
1 Tbsp. minced garlic, or to taste
3 cubes chicken bouillon
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup butter
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes, garlic and bouillon; cook until tender but still firm, about 15 minutes. Drain, reserving a little of the flavored water. Mash potatoes with sour cream and cream cheese, adding reserved flavored water, as needed to reach desired consistency. Transfer to a slow cooker and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
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Slumber Party Potatoes
from "Prime Cut," by Diane Mott Davidson
4 large baking potatoes
2 Tablespoons butter beans, 1/4 stick
3 Tablespoons all-purpose flour
1 Tablespoon chicken broth granules
1-1/2 cups milk
1 cup grated Cheddar cheese
1 pound fresh broccoli, trimmed of stems and separated into florets, lightly steamed
1 pound thick-sliced bacon, cooked until crisp, drained and chopped
Preheat the oven to 400ºF. Scrub and prick the potatoes in 3 or 4 places with a fork. Bake them for about 1 hour, or until flaky. While the potatoes are baking, melt the butter in a large skillet over low heat. Stir in the flour; cook and stir just until the flour bubbles, 2 or 3 minutes. Add the chicken broth granules, stir and then gently whisk in the milk. Heat and stir constantly over medium heat until the sauce thickens, about 10 minutes. Add the cheese and stir until it melts, 2 or 3 minutes. Split each of the hot potatoes in half and place them on a platter. Place the steamed broccoli florets and chopped bacon into bowls. Pour the cheese sauce into a large gravy boat. Diners serve themselves assembly-line style, ending with the cheese sauce. Makes 4 to 8 servings.
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Smokey Cheddar Potatoes
4 medium potatoes, cut into 1” chunks
1/2 tsp. salt
2 Tbsp. butter or stick margarine
1 cup shredded smoked or regular Cheddar cheese (4 oz.)
2 Tbsp. bacon flavor bits or chips
2 medium green onions, sliced (2 Tbsp.)
Heat coals or gas grill for direct heat. Place potato chunks on 30x18” piece of heavy-duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon bits. Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6" from medium heat 45-60 minutes or until potatoes are tender. Sprinkle with onions.
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Spinach Cabrini
from Happy Cook Recipe Exchange, shared by Linda W.
9 oz spaghetti, broken into pieces, cooked al dente and drained
1/2 cup butter, melted
2 pkg. frozen cut-leaf spinach, cooked and drained
4 cups shredded Monterey jack cheese
1/4 lb mushrooms, sliced
2 cups sour cream
1/4 cup diced onion
dash dried oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
In a large bowl, stir together all ingredients. Place in a 9x13" casserole dish. Bake uncovered at 350ºF. for 45 minutes. Makes 8-10 servings.
09/20/00: LLW Notes: I halved the recipe and baked in a 8x8" square pan. I sprinkled top with about 1 tsp. garlic/herb seasoning and 1/4 cup seasoned bread crumbs. VERY good!
09/03/01: LLW Notes: Did the same as last time, but sautéed some cut up chicken and minced garlic in butter and mixed that in to mixture prior to baking.
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Spinach Casserole
two 10 oz. pkgs. frozen spinach, thawed and drained
1 pint sour cream
1 pkg. dry onion soup mix
2 Tbsp. butter or margarine
1/2 cup dry bread crumbs
Mix sour cream and soup mix together in casserole dish. Add spinach and bread crumbs. Dot with butter and sprinkle top with bread crumbs. Bake at 350ºF. until bubbly 20-30 minutes.
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Spinach Souffle
9-oz. frozen chopped spinach, thawed
3 Tbsp. all-purpose flour
1/2 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup shredded Cheddar cheese (4 oz.)
5 large eggs
Heat oven to 350ºF. Grease bottom and side of 2-quart casserole with shortening. Squeeze spinach to drain; spread on paper towels and pat dry. Mix flour, dill weed, salt, pepper and milk in 2-quart saucepan. Cook over medium-high heat, stirring constantly, until thickened; remove from heat. Stir in cheese and spinach. Separate eggs; set egg whites aside Beat egg yolks in large bowl with wire whisk. Gradually stir in spinach mixture. Beat egg whites in large bowl with electric mixer on high speed until stiff Gently fold egg whites into egg yolk mixture. Spoon spinach mixture into casserole. Bake uncovered 30 to 35 minutes or until golden brown and puffed.
Corn Soufflé: Omit dill weed. Substitute 1-1/2 cups frozen whole kernel corn, thawed, for the spinach.
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Strawberry-Apple Bake
3 Empire or other firm apples, peeled, cored and thinly sliced
2 cups fresh or frozen unsweetened whole strawberries
4 Tbsp. sugar
1 tsp. cinnamon
1-3/4 cups flour
1 Tbsp. baking powder
1/2 cup milk
1/2 cup unsweetened applesauce
2 egg whites
Preheat oven to 400ºF. Spray 10x6" baking dish with Pam. Arrange apples and strawberries in dish. Sprinkle evenly with 2 Tbsp. of the sugar and the cinnamon. In medium bowl, combine flour, baking powder and remaining 2 Tbsp. sugar. Add milk, applesauce and egg whites. Stir until flour is just moistened. Spread batter evenly over apple mixture. Bake until top is golden and fruit is bubbling, 35-40 minutes. Cool on rack 20 minutes; serve warm. Serves 6.
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Strawberry Dip
1/2 cup powdered sugar
8 oz. cream cheese
2 tsp. lemon juice
8 oz. Cool Whip
With mixer, blend sugar and cream cheese until fluffy. Add lemon juice, them Cool Whip. Beat until creamy. Add enough milk to make creamy and "dippable". Use fresh strawberries and Enjoy!
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Stuffed Baked Potatoes
8 baking potatoes
vegetable oil
1/3 cup butter, softened
2 Tbsp. dried chives
1 tsp. salt
1/4 tsp. pepper
1/3-1/2 cup evaporated milk
paprika
Rub potato skins with oil; pierce with fork. Bake at 400ºF for 1 hour or until tender. Allow to cool. Cut thin slice off top of each potato. Scoop out pulp, leaving thin shell. In large bowl, mash pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika. Place on ungraded baking sheet. Bake at 325ºF for 30 minutes or until heated through. Serves 8.
NOTE: Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.
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Sugar-Snap Pea & Strawberry Salad
1 Tbsp. extra-virgin olive oil
2 tsp. raspberry vinegar
1/4 tsp. Dijon mustard
1/4 lb. (1 cup) sugar-snap peas, including pods, strings removed
1 lb. (4 cups) ripe strawberries, thickly sliced
Combine oil, vinegar and mustard in small bowl; whisk thoroughly and set aside. Steam sugar-snap peapods for 30 seconds or until bright green but still crunchy. Remove from heat; drain, then quickly run cold water over them to stop the cooking. Drain again. Combine peas with strawberries. Whisk dressing again and drizzle over salad. Serve immediately or chill for no more than one hour. Serves 4.
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Summer Salad
from Jane
Romaine and leaf lettuce cut into small pieces
fresh sliced strawberries
fresh blueberries
fresh or canned pineapple drained
canned mandarin oranges drained
poppy seed dressing, regular or fat free
Toss everything together and sprinkle crushed pecans over top.
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Sunny Fruit Fiesta
1 cantaloupe melon, halved (in a zigzag pattern) and seeded
1/2 honeydew melon, seeded
1/4 cup superfine or granulated sugar
1/4 cup fresh lime juice
2 Tbsp. fresh lemon juice
1 Tbsp. orange-flavored liqueur, optional
1-1/2 tsp. grated lime peel
1 cup sliced fresh strawberries
1 cup black or red seedless grapes
Using a melon baller, scoop flesh from cantaloupe and honeydew into balls; set aside. In large glass or ceramic bowl, combine sugar, lime juice, lemon juice, orange liqueur and lime peel. Stir well to dissolve sugar. Add cantaloupe and honeydew balls, strawberries and grapes. Toss gently to combine. Cover bowl with plastic wrap and refrigerate at least 1 hour to blend flavors, stirring once or twice. Spoon fruit mixture into serving bowls or hollowed out melon halves, dividing evenly. Serve immediately. Makes 6 servings.
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Sunshine Dressing
1/4 cup orange juice
1/4 cup honey
2 Tbsp. cider vinegar
1/4 tsp. salt
1/8 tsp. ground cinnamon
2/3 cup salad oil
1 Tbsp. poppy seed
Good on any kind of sliced fruit or fruit salad. In small bowl, combine orange juice, honey, vinegar, salt and cinnamon. Slowly add oil, beating constantly with electric mixer. Stir in poppy seed. Cover and store in refrigerator up to 2 weeks. Makes about 1-1/3 cups.
NOTES: You can vary this by substituting white vinegar, white wine vinegar or balsamic vinegar for the cider vinegar. ***To keep fruits such as pears, apples, peaches, apricots, nectarines and bananas from turning brown once they're sliced, dip the slices into lemon juice, or a mixture of lemon juice and water.
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Swiss Fried Potatoes, aka Roesti
1/4 cup butter
1 onion, chopped, optional
6-8 russet potatoes, boiled, peeled and shredded
1/2 cup shredded Swiss, Gruyere or Emmentaller cheese, plus more if desired
salt and pepper to taste
In skillet, melt butter over medium heat. Add onion and saute until translucent. Add potatoes and cheese; stir until well mixed. Cook without stirring 5-10 minutes, until a golden crust has formed on the bottom. Turn over with large spatula, pressing down slightly. Cook other side; season with salt and pepper. Add additional cheese, if necessary, and cook until melted. Serve immediately. Serves 8-12.
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Swiss Potato Kugel
1 cup finely chopped onion
2 Tbsp. butter
4 cups shredded or diced cooked peeled potatoes (about 4 medium)
2 cups (8 oz.) shredded Swiss cheese
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 eggs
3/4 cup half-and-half
tomato slices and fresh thyme, optional
In large skillet, saute onion in butter until tender. Remove from heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In small bowl, combine eggs and cream. Stir into potato mixture. Spoon into greased 9" square baking pan. Bake, uncovered, at 350ºF. for 20-30 minutes or until golden brown. Cool 5 minutes; cut into squares. Garnish with tomato and thyme if desired. Serves 9.
NOTE: This can be prepared the day before, covered and refrigerated overnight. Remove from refrigerator 30 minutes before baking. Bake 30-40 minutes.
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Swiss Vegetable Casserole
2 Tbsp. butter
6 green onions, cut into 1/2" pieces (1/2 cup)
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
4 oz. (1 cup) shredded Swiss cheese
1-lb. pkg. frozen broccoli, carrots and cauliflower, cooked, drained
1/4 cup crushed Ritz or Townhouse crackers
Heat oven to 350ºF. Grease 1- or 1-1/2-quart casserole. Melt butter in medium saucepan over medium heat. Add onions; cook and stir 2-3 minutes until tender. Stir in flour, salt and pepper; mix well. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon into greased casserole. Sprinkle with crushed crackers and remaining cheese. Bake 25-30 minutes or until topping is golden brown and casserole is bubbly. Serves 8.
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Tater Wedges
from Christy
When I make my tater wedges, I take 4 taters unpeeled, cut into wedges. I then make a mixture of flour, salt, pepper, parmesan cheese, chili powder, garlic powder or salt, and paprika. I place my taters and flour in a bowl with a lid and shake the daylights out of it, making sure they are well covered. Then I place them in cookie sheet lined with foil. I melt a stick of margarine, and then I pour over taters soaking them. I bake in 350ºF oven till they are golden brown and crisp! Very yummy; sometimes I don’t add the cheese if I don’t have it and they are just as yummy!!
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The First WASP Latkes
4 large or 8 small russet potatoes (about 2 lbs.), peeled
2 Tbsp. butter
2 Tbsp. olive oil
salt and pepper to taste
Grate potatoes onto large clean kitchen towel that can be stained. Roll potatoes up in towel and wring to remove moisture. (It is best to do this over the sink, since it will produce a surprising amount of liquid.) Melt butter with olive oil on large griddle. Form grated potatoes into four pancakes. Cook over medium heat about 10 minutes, until bottom is golden brown, then flip pancakes. Cook another 5 minutes. Season with salt and pepper. Serve plain or with sour cream and applesauce. Serves 4.
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Thyme au Gratin Potatoes
5 oz. (1-1/4 cups) finely shredded Cheddar cheese
1/2 cup sour cream
10-3/4-oz. can condensed cream of celery soup
1/4-1/2 tsp. dried thyme leaves
1/4 tsp. pepper
6 medium russet potatoes, cooked, peeled and diced
1/4 cup sliced green onions
1/2 cu seasoned croutons, crushed
Heat oven to 350ºF. Grease 11/2-quart casserole. In greased casserole, combine 1 cup of the cheese, sour cream, soup, thyme and pepper; mix well. Stir in potatoes and onions; cover. Bake 45 minutes. In small bowl, combine crushed croutons and remaining cheese. Uncover casserole; sprinkle with crouton mixture. Bake uncovered an additional 10-15 minutes or until bubbly and golden brown. Serves 12.
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Tiny Chocolate Cakes & Fruit Kabobs
Kabobs:
2 cups (12 oz.) semisweet chocolate chips
2 Tbsp. vegetable shortening
24 bite-size pieces pound cake
24 bite-size pieces fresh fruit or berries (pineapple, banana, melon, strawberries)
Strawberry Sauce:
10 oz. frozen strawberries in syrup, thawed
3-4 Tbsp. granulated sugar
Line baking sheet with waxed paper. Microwave chocolate chips and vegetable shortening in medium microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Dip cake pieces into chocolate mixture; gently shake off excess. Place on prepared baking sheet; drizzle tops with additional chocolate. Refrigerate until set. On skewers, alternately thread coated cake pieces with pieces of fruit; refrigerate. Serve with Strawberry Sauce. Serves 8.
Strawberry Sauce: Puree strawberries and sugar in blender until smooth.
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Tomato & Broccoli Bake
4 oz. (1-1/2 cups) elbow macaroni
1 medium onion, thinly sliced
1 clove garlic, minced
2 Tbsp. butter
5 medium tomatoes, peeled, seeded and chopped
2 cups fresh chopped broccoli
1 cup snipped parsley
1 tsp. instant chicken bouillon granules
1/4 tsp. dried oregano, crushed
1/4 tsp. dried basil, crushed
1 cup (4 oz.) shredded Cheddar cheese
In large kettle or Dutch oven, cook pasta, uncovered, in boiling salted water for 8-10 minutes or until tender; drain. Set aside. In 3-quart saucepan cook onion and garlic in hot butter. Add tomatoes, broccoli, parsley, bouillon granules, oregano, basil and 1/4 tsp. salt. Bring to boiling; reduce heat. Cover; simmer 3 minutes. Stir in pasta and 1/2 cup of the cheese. Transfer to 8" square baking dish. Bake, covered, at 375ºF for 15 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6-8 side dish servings.
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Tomato Bread Salad
from Taste of Home magazine
3 large tomatoes, seeded and chopped fine
1 medium cucumber, seeded and chopped fine
1/2 large sweet onion, chop fine
1 cup loosely packed fresh basil
1/4 cup olive oil
1 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 large loaf white bread, or French bread loaf
In a large bowl, combine tomatoes, cucumber and onion. In a small bowl comb basil, oil, vinegar, garlic, salt and pepper. Pour over tomatoes and toss. Refrigerate for at least 1 hour. Before serving, allow salad to come to room temp. Cut bread into thick slices; toast under broiler until lightly browned. Top with salad and serve immediately. Yield 18 servings:
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Tomatoes with Parsley Dressing
from Taste of Home magazine
6 medium tomatoes, sliced
2/3 cup vegetable oil
1/4 cup vinegar
1/4 cup green onion, sliced
1/4 cup fresh parsley, minced
1 Tbsp. sugar
2 tsp. fresh marjoram, minced OR 3/4 tsp. dried marjoram
1 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
Place tomatoes in a large bowl. Combine remaining ingredients in a container with a tight-fitting lid. Shake well. Pour over tomatoes. Chill for several hours or overnight, spooning dressing over tomatoes at least twice.
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Tracy's Basil & Tomato Green Beans
from Carmen
1 large onion, chopped
1 Tbsp. dried basil
4 Tbsp. butter
four 14-1/2 oz. cans cut green beans, drained
1-1/2 cups chopped tomato
1-1/2 cups diced turkey ham
salt and pepper, to taste
In a large pot, sauté the onion and basil in the butter over medium heat until onion is tender. Stir in the green beans, tomato, turkey ham, salt and pepper. Cover and simmer over low heat for 20 to 30 minutes. Serve hot.
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Tracy's Potatoes
from Tracy
1/2 cup water
6 large potatoes
1 package instant onion soup mix
1/2 cup butter
Pour water into casserole dish, slice potatoes with skins on and place in dish. Melt margarine in microwave and add instant soup mix. Pour over potatoes and bake covered at 350ºF for one hour.
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Triple-Apple Applesauce
recipe by Linda W.
8 large tart apples, peeled, cored and cut into thin slices or small chunks (Braeburn, Pink Lady, Granny Smith, Macoun or Stayman-Winesap apples are excellent)
1/2 cup dark brown sugar
1/2 cup apple cider, up to 3/4 cup
3 Tbsp. applejack brandy
Combine all ingredients into a 4-quart Dutch oven. Bring to a boil, then turn heat down to simmer. Cover, and simmer, stirring often, for about 45 minutes or until apples cook down but aren't a complete mush. Remove from heat and let cool for about 15-20 minutes with cover off. If you want smooth applesauce, run through a food processor or blender until smooth. If you want chunky, the stirring you did while cooking should have given you a good enough blend, or slightly mash with the back of a wooden spoon or potato masher. Serves 6 as a side dish.
Linda's Notes: The dark brown sugar and apple cider give this applesauce a deeper, richer flavor. Add a tsp. or two of lemon juice if your apples aren't tart enough, although if you use Granny Smiths or Brae burns, you shouldn't have a problem.
Per Serving (excluding unknown items): 161 Calories; trace Fat (1.0% calories from fat); 1g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 1/2 Fruit; 1 Other Carbohydrates.
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Twice-Baked Garlic Potatoes
4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 tsp. pepper
1/4 cup grated Parmesan cheese
paprika
Heat oven to 425ºF. Pierce potatoes several times with fork; place on baking sheet. Wrap garlic in foil and place alongside potatoes. Bake until potatoes are tender and garlic is browned and softened, 50-60 minutes. Let cool until comfortable to handle, about 15 minutes. Halve potatoes lengthwise; scoop pulp into large bowl, leaving skins intact. Cut garlic bulb in half; squeeze out pulp and add to potato. Add broth, sour cream and pepper. Stir and mash with fork to desired texture. Spoon stuffing back into skins; sprinkle with cheese and paprika. Return potatoes to baking sheet; bake until heated through and lightly browned, about 15 minutes. Serves 8.
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Twice-Baked Potatoes
6 large potatoes
1/4 cup onion
2/3 cup cheddar cheese, lowfat, shredded
2/3 cup Monterey Jack cheese, shredded
3 Tbsp. margarine
1/4 cup sour cream, light
1/4 cup mayonnaise, imitation, no cholesterol
1/4 tsp. salt
1/4 cup milk, 1% lowfat
10 oz. frozen spinach, pressed dry
Scrub and bake potatoes at 400ºF. for 1 hour. While they’re still hot, slice each potato in half lengthwise. Carefully scoop pulp into a large mixing bowl, leaving a thin shell. Mash potatoes adding salt, pepper, margarine and milk to taste (can add sour cream and mayonnaise if desired). Stir in onion, spinach and cheeses. Spoon potato mixture back into the shells. To serve immediately, bake 20 minutes or until lightly browned. To freeze: Place on cookie sheet until frozen and store in zip lock bags. To serve, thaw and bake, can be microwaved.
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Twice-Baked Potatoes #2
8 medium potatoes
2 Tbsp. margarine
1/4 tsp. salt
1 can Campbell's cheddar cheese soup
1 Tbsp. chopped dried chives
paprika
Bake potatoes until done. Cut in half lengthwise and scoop out insides leaving a thin shell. With electric mixer, mash potatoes with butter and salt. Gradually add soup and chives. Beat until light and fluffy. Bake in shallow dish at 450ºF for 15-20 minutes or until hot
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Ultimate Scalloped Potatoes
from Taste of Home magazine
1 tsp. butter or margarine, softened
1 cup whipping cream
1/3 cup milk
1 tsp. salt
1/2 tsp. pepper
2 garlic cloves, crushed
6 medium potatoes
1 cup (4 oz.) shredded Swiss cheese
1/4 cup shredded Parmesan cheese
Grease a shallow 1-1/2 quart baking dish with the butter; set aside. In a saucepan, combine cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. Peel and thinly slice the potatoes; pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses. Repeat layers. Bake, uncovered, at 350ºF. for 55-65 minutes or until potatoes are tender. Let stand for 5-10 minutes before serving.
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Vegetable & Stuffing Bake
3/4 cup Miracle Whip
1/2 cup milk
6 oz Stove Top Stuffing Mix
1 cup shredded cheddar cheese
16 oz frozen broccoli cuts, thawed
Mix dressing milk and contents of vegetable seasoning packet from stuffing mix. Stir in stuffing crumbs, vegetables and cheese; toss to coat. Spoon into11x7" baking pan. Bake at 350ºF 20-25 minutes or until thoroughly heated. Serves 6.
VARIATION: Add 2 cups chopped, cooked turkey or chicken for an easy one-dish meal.
To Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, at 350ºF for 25-30 minutes or until thoroughly heated.
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Vegetable Casserole
from "Recipe Hall of Fame Quick and Easy Cookbook"
16-oz. can French-cut green beans, drained
1 can shoepeg corn
1/2 cup onion, chopped
1/2 cup sour cream
1 can cream of chicken soup
1/2 cup cheese, shredded
salt, pepper to taste
Topping:
1 stack Ritz crackers, rolled fine
1/2 cup margarine
1/2 cup slivered almonds, optional
Mix beans, corn, onion, sour cream, soup, cheese and seasonings together and pour in buttered baking dish. Place crackers, margarine and almonds in fry-pan and stir until margarine is melted. Do not brown. Spread on top of vegetables and bake at 350ºF. for 45 minutes. Serves 6.
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Vegetables with Lemon Butter
three 10-oz. pkgs. frozen whole green beans
1-1/2 lbs. Brussels sprouts, halved
1 lb. carrots, peeled and cut into julienne strips
1/2 cup butter, melted
1 Tbsp. grated lemon peel
1 Tbsp. lemon juice
Cook green beans according to package directions; keep warm. Heat 1" water to boiling in large saucepan. Add Brussels sprouts. Cover and heat to boiling; reduce heat. Cook 8-10 minutes or until stems are tender; keep warm. Heat 1" water to boiling in large saucepan. Add carrots. Cover and heat to boiling; reduce heat. Cook 6-8 minutes or until tender; keep warm. Combine butter, lemon peel and juice. Arrange cooked vegetables on platter; pour butter mixture over all. Serve immediately. Serves 12.
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Very Berry Melba
1/2 gallon vanilla ice cream, softened
1/4 cup orange juice concentrate
1-1/2-2 tsp. ground cinnamon
3 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
1 Tbsp. lemon juice
1/2 cup sugar
2 Tbsp. cornstarch
In bowl, combine ice cream, orange juice concentrate and cinnamon. Cover and freeze 2-3 hours or until firm. Meanwhile, combine berries and lemon juice in saucepan; cover and cook over low heat 10 minutes, stirring occasionally. Combine sugar and cornstarch; stir into pan. Bring to boil over medium heat; boil 2 minutes, stirring constantly. Remove from heat. Cool; cover and refrigerate. To serve, spoon ice cream into bowl or parfait glass; top with berry sauce. Serves 8-10.
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Vicki's Pineapple Dressing
from Nan
1 cup sugar
1 Tbsp. flour
1 egg, beaten
3/4 cup pineapple juice
1/4 cup lemon juice
1 Tbsp. butter
Fruit (fresh sliced bananas, cubed cantaloupe, sliced peaches, seedless grapes and strawberries, and drained canned pineapple chunks and mandarin orange segments)
In a saucepan, combine sugar and flour, stirring until well blended. Gradually blend in egg and juices. Add butter. Over medium heat, cook mixture, stirring constantly, until thickened, about 10 minutes. Combine fruit in a glass serving bowl. Pour desired amount of dressing over fruit and mix well.
NOTE: Remaining dressing can be refrigerated in a tightly covered container for up to a month.
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Weight Watchers' Oven Fries
from "Weight Watchers Complete Cookbook"
20 oz. russet potatoes, pared and cut 3x1/2"
3/4 tsp. salt
1/2 tsp. granulated sugar
4 tsp. vegetable oil
1 tsp. paprika
Preheat oven to 450ºF. Spray nonstick baking sheet with nonstick cooking spray; set aside. In large bowl, combine potatoes, 1/4 tsp. of the salt and the sugar; pour ice water over them to cover. Soak 15 minutes; drain well and blot dry. In large bowl, toss potatoes with oil and paprika. Place on a baking sheet. Bake, turning potatoes over as they brown, 45 minutes, until cooked through and crisp. Sprinkle with remaining 1/2 tsp. salt.
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Whipped Potatoes Paprika
6 medium potatoes, cubed
3 oz. cream cheese
1/4 cup butter
salt, pepper to taste
milk
paprika
Cook the potatoes in boiling salted water until tender then drain. Add the cream cheese, butter, salt, pepper, and enough milk for desired consistency. Beat with an electric mixer until it's smooth and fluffy. Place in a serving dish and sprinkle with paprika. Serve immediately
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