Scalloped Potatoes

• 4 cups thinly sliced potatoes
• 3 T. butter
• 3 T. flour
• 1 1/2 cups milk
• 1 tsp. salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of the cold milk, stirring with a wisk. Season with salt and cayenne pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the slice potatoes in a lightly greased casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika. Bake uncovered for about 1 hour on 350. 

Garlic-Mustard Green Beans

Better Homes and Gardens New Dieter's Cookbook Copyright 2003

1 pound fresh green beans, trimmed or 16-ounce package frozen whole or cut green beans
2 slices bacon
1/2 cup thinly sliced onion (1 small)
2 cloves garlic, minced
2 teaspoons brown mustard
1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon freshly ground black pepper  I used both1/8 teaspoon salt

1. In a large covered saucepan, cook green beans in a small amount of boiling water for 10 to 15 minutes or until tender-crisp. (Cook frozen green beans according to package directions.) Drain beans; rinse with cold water and set aside.
2. Meanwhile, in skillet cook bacon until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels, crumble and set aside. Cook onion and garlic in drippings over medium heat 3 minutes or until tender. Stir in mustard, seasoning, and salt. Cook about 30 seconds more. Toss beans with onion mixture; heat through. Sprinkle with crumbled bacon.

Pineapple Glazed Carrots

5-7 carrots, peeled
1/2 tsp. salt
1 can pineapple tidbits
1 T. orange rind
1/2 cup sugar (brown)
1/4 tsp. cinnamon
2 T. marg. Cook carrots, drain. Add ingred. Cook 5 minutes.

Green Beans with a Twist

1 16 oz. pkg. frozen french-style green beans
1 cup sliced fresh mushrooms
2 T. butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled

In a skillet, saute the beans and mushrooms in butter. Sprinkle with dressing mix; toss to coat. Just before serving, sprinkle with bacon.

Creamy Mashed Potatoes

5 pounds potatoes, peeled and cubed

1 pkg. 3 oz. cream cheese, softened

3 garlic cloves, peeled

1/2 cup milk

2 Tbsp. margarine or butter

1 to 1 tsp. salt

1/4 tsp. pepper

1/4 cup chopped green onions (opt.)

Place potatoes and garlic in a saucepan: cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. Place potatoes and garlic in a mixing bowl. Add cream cheese, milk, butter, salt and pepper, beat until smooth. Transfer to a serving bowl and sprinkle with onions and paprika if desired.

Rudy's Corn

Sherry Knight shared this recipe with me. I thought it was from a restaurant but she had made it. This is the best!


Butter
½ cup fresh parmesan cheese

2 (16oz) bags frozen whole corn, defrosted

½ tsp salt

8 Tbsp sugar

3 Tbsp flour mixed with 3 Tbsp melted butter

1 ½ c heavy cream

Butter a baking dish. Sprinkle 2-3 Tbsp parmesan cheese over bottom of pan. Bring whipping cream to a boil, reduce heat and add corn. Simmer 5 min. Stir in salt and sugar. Make a paste out of the butter and flour and stir into the corn, cook until thickened. Turn into baking dish. Sprinkle rest of parmesan cheese and dot with butter. Bake @350 for 30 min. Can refrigerate unbaked corn for up to 3 days or freeze for 1 month.

Twice Baked Potatoes

8 medium potatoes
4 strips bacon, diced
3 green onions, finely chopped
2 1/2 cups shredded sharp cheddar cheese
2 T. unsalted butter
1 cup Daisy brand Sour Cream
1/4 cup heavy cream (or milk)
1 heavy pinch salt
1 heavy pinch pepper
1 heavy pinch chili powder

Pierce potatoes with a fork, wrap in foil, and bake at 400 for one hour or until soft. Cool for 10 minutes. Slice off the top third of each potato lengthwise. Hollow skins with a spoon leaving about 1/4 of the potato inside. In a bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. mash until smooth. Stir in bacon and onions. fill each potato skin with the mixture and top with remaining cheese. bake at 350 for 15 minutes or until cheese has melted. Serve immediately.

Potatoes Euphoria

This is from Aunt Pauline and I can't believe it that I have not tried it yet but I will be very soon.

2 cloves garlic, minced

1 tsp salt

1/4 tsp fresh ground black pepper

8 med. potatoes (2 lbs) scrubbed and sliced

8 oz. cream cheese (cut in 1 in. cubes)

4 scallions finely chopped

In one small bowl combine scallions and garlic. In another small bowl combine salt and pepper.

In greased crock, layer 1/4 potatoes.

Sprinkle with 1/4 tsp salt and pepper and top with 1/3 cream cheese, then 1/3 scallion/garlic mix.

Make a second layer of 1/4 potatoes, sprinkle with 1/4 tsp. salt and pepper. Top with 1/2 remaining cheese and scallion/garlic mix. Repeat with third layer of potatoes, sprinkle with 1/4 tsp. salt and pepper, top with remaining cheese and scallion/garlic mix. Make final layer of potatoes and sprinkle with remaining salt and pepper.

Cover, cook on high for 3 hrs. Stir to distribute melted cheese, cover and cook for about an hour longer. Stir well to mash slightly and serve. 

Fantastic Yams

This recipe is from Amber Oldham and we now use it every Thanksgiving. We love it!

3 cups cold mashed sweet potatoes   

½ cup sugar

½ cup margarine, melted                                    

2 eggs, beaten

1/3 cup milk                                                            

1 tsp. vanilla

½ cup coconut (opt.)

Topping:

½ cup brown sugar                                                

½ cup chopped pecans

2 Tbl. Margarine, melted                                   

¼ cup flour

Mix sweet potatoes till fluffy with other ingred. Put in 9x13 baking dish. Combine topping and sprinkle on top. Bake 350 for 35-40 min. till golden brown.