5 medium potatoes – peel, cut up and parboil
Drain and put in greased dish.
Cook until onions are clear:
4 T. butter or oleo
4 T. chopped onion
4 T. flour
1 t. salt
1 t. mustard
1 t. Worcestershire
Slowly blend in until thick:
2 c. milk
Cut up and stir in till almost melted:
½ lb. cheese
Pour over potatoes
Put crushed corn flakes, crackers,
or shredded wheat on top.
Bake 350 for 20 minutes. Serves 10-12.
CREAMY SCALLOPED POTATOES
(Gratin Dauphino’s of Kansas City)
1 ½ lb potatoes
2 ½ cups milk / grated nutmeg, salt, pepper
1 ¼ cups heavy cream
1 ½ oz swiss or gruyere cheese
1 garlic clove
Melted butter for baking dish
Peel and slice potatoes. Do not soak them in water. Cover with a damp towel to store.
Put the potatoes in a saucepan with milk. Season with nutmeg, salt, pepper and bring to a boil. Stir frequently until tender (10-12 minutes).
Drain potatoes (can save milk for soup)
Return potatoes to pan and add cream. Bring to a boil.
Cut garlic in ½ and rub it on the bottom and sides of the baking dish. Brush the dish with melted butter.
Arrange the potatoes and cream in the dish and sprinkle with the grated cheese.
Bake in preheated oven at 375 degrees for 20-25 minutes Should brown nicely. If it gets too brown cover with foil.
HARVEST POTATOES (Funeral Potatoes)
32 oz. frozen hash brown potatoes, thawed
1 can cream of chicken soup
8 oz. sour cream
8 oz. American cheese, shredded
½ cup margarine, melted
1 ½ t. salt
1 medium onion, diced
2 c. corn flakes, crushed
¼ c. margarine, melted
Combine all ingredients in a greased
13X9 pyrex baking dish.
Top with cornflake mixture.
Bake at 350 for 45 minutes.
BAKED GARLIC MASHED POTATOES
5# potatoes (with garlic cloves)
Mash and add:
8 oz. cream cheese
8 oz. sour cream
Salt & Pepper
Put in greased 9x13 pan, cover and refrigerate overnight.
Drizzle ¼ c. butter over top
Sprinkle with paprika.
Bake 30 minutes – 1 hour at 325 – 350
Variations: Stir in 1 can French-fried onions and top with grated cheese before baking. Or add 1 ½ t. garlic salt, or onion salt, or beau monde. Or boil garlic cloves (up to 15) along with the potatoes.
Can be put into casserole and frozen ahead of time. Thaw overnight and cook for about 1 hour.
CREAMED CORN WITH RED BELL PEPPER
1 ½ c. fresh corn kernels (cut from about 2 large ears)
1 T. olive oil
½ c. finely chopped red bell pepper
3 T. heavy cream or half-and-half
In a heavy skillet cook the corn in the oil over moderately high heat, stirring, for about 3 minutes.
Add the bell pepper and cook the mixture,
stirring for 3 to 4 minutes more, or until vegetables are tender. Add the cream and salt and pepper to taste. Simmer the mixture until the cream is almost evaporated. Serves 2
BROCCOLI RICE CASSEROLE
I box frozen chopped broccoli,
cooked according to package directions
1 can cream of chicken soup
1 can water
1 stick oleo
Mix together, bring to boil and add:
2 c. minute rice (uncooked)
Turn off heat, cover and let set
15-20 minutes until rice is tender.
1 small jar Cheese Whiz
Stir till cheese is melted in. Serve Warm
5-6 squash, sliced, parboiled, drained (or large bag frozen sliced squash)
1 can cream of mushroom soup
1 T. dried onion flakes
1 jar jalapeno Cheese Whiz (or mix with plain Cheese Whiz)
Spread Cheese Whiz in bottom of 9X13 baking dish.
Spread squash over top. Mix soup and eggs and pour over squash. Sprinkle onion flakes on top. Bake 350-375, 30 minutes or until bubbly and somewhat brown on top.
GREEN BEAN BUNDLES WITH HOT BACON VINAIGRETTE
2 lbs. fresh (or frozen VIP brand) green beans
2 large carrots, peeled into thin ribbons
1 lb. bacon, cut into 1/2 inch pieces
2 green onions, minced
1/4 cup firmly packed brown sugar
2/3 cup balsamic vinegar
1/2 cup olive oil
Parboil green beans by putting into 2 quarts boiling water for 5 minutes then draining and plunging into ice water.
Line a rimmed baking sheet with aluminum foil.
Wrap 5 or 6 green beans with 1 carrot ribbon. Place seam side down on prepared baking sheet. Repeat with remaining green beans and carrot ribbons.
Preheat oven to 350 degrees.
In a large skillet, cook bacon pieces over medium heat until crispy. Remove from pan with a slotted spoon and drain on paper towels; set aside. Reserve 3 tablespoons bacon drippings in skillet; heat over medium heat. Add green onion and cook for 2 minutes, stirring occasionally. Add brown sugar; cook for 1 minute. Stir in balsamic vinegar and cook for 6 minutes. Remove from heat and stir in olive oil. Drizzle hot mixture evenly over green bean bundles. Bake for 20 – 25 minutes or until green beans are tender and have started to roast. Sprinkle with bacon before serving.
Makes 10 – 12 servings.
LOEWEN BAKED BEANS
16 - 18 oz. can pork & beans
1/4 c. catsup
2 T. brown sugar
1 T. molasses
1 T. worchestershire
1 t. liquid smoke
1 small onion (or less)
2 slices bacon, cut up
53 oz. can pork & beans
3/4 c. catsup
1/3 c. brown sugar
3 T. molasses
3 T. worchestershire
1 T. smoke
1 medium onion
6 slices bacon
1 gallon can pork & beans
2 c. (16 oz) catsup
1 c. brown sugar
½ c. (4 oz.) molasses
½ c. worchestershire
3 T. (1.5 oz.) liquid smoke
3 large onions
14 slices bacon
Fry onion & bacon.
Mix other ingredients together.
Add onion & bacon.
Bake uncovered 350 for 45 minutes.
(The gallon size serves at least 25)
(We have found that Van Camp’s Pork and Beans and Heinz catsup give best results.)
EASY-BAKE HERBED STUFFING
1 c. celery, finely chopped
1 stick salted butter, melted
Toss celery with 1 T. of the butter, set aside
Combine the following in food processor to form smooth paste:
8 oz. shallots or onions, peeled
1/3 c. fresh sage leaves, lightly packed
2 T. fresh thyme leaves, lightly packed
1 1/2 t. Kosher salt
1 t. black pepper
(and remaining butter)
Place in large bowl and combine with:
1 1/2 pounds bread, cut into 3/4” cubes
Fold in celery, divide mixture between 2 rimmed baking sheets
Bake 50-60 minutes in 325 oven
Stir, switch and rotate pans halfway thru
2 c. chopped mushrooms
Continue to cook until celery is tender and bread is crisp and golden
Let cool slightly.
At this stage the bread mixture can be bagged and stored for a day.
When ready to proceed increase oven temperature to 400
Transfer bread mixture to large bowl
3 c. chicken broth, low-sodium
1/2 c. heavy cream
1/2 c. fresh flat-leaf parsley
Let set for 10 minutes stirring occasionally
Transfer to a 13X9 baking dish and spread evenly.
Bake until well browned on top, 40-45 minutes, rotate dish halfway through
Let sit for 20 minutes before serving
JOHN’S FUNERAL GREEN BEANS
2 16oz cans green beans, drained
1 can mushroom soup
4 slices bacon, diced and browned
1 small onion, diced and browned
½ c. shredded cheese
½ c sour cream
1 t. Tabasco
Bake 45 minutes @ 325
1 gallon can green beans
3 cans mushroom soup
12 slices bacon
2 medium onions
1 ½ c. shredded cheese
1 ½ c. sour cream
1 T. Tabasco
Might need to cook this large quantity longer
BACON-WRAPPED ROASTED GREEN BEANS
Wrap small bunches in bacon
Roast in shallow, foil-lined pan
TURKEY WITH STUFFING: ALTON BROWN
1 (10-12 pound) turkey with giblets removed
Place turkey into a deep, high-sided bowl on its end with the stuffing side up
Preheat oven to 400
Cook the following in a skillet:
1 c. onion, chopped
1 c. celery, chopped
1 T. vegetable oil
1 T. Kosher salt
After vegetables have partly cooked,
add and continue cooking for about 5 minutes:
2 c. mushrooms, chopped
In large bowl combine above ingredients with:
1 package stuffing mix
1 quart chicken broth, heated in microwave
1 c. dried apricots, chopped
1/2 c. pecans, chopped
2 eggs, beaten
2 t. dried sage
1/2 t. dried parsley
1/2 t. pepper
Heat stuffing in microwave
Rub turkey with oil.
Place hot stuffing into cavity of turkey.
Place turkey into a roasting pan and
season with salt and pepper.
Place roasting pan in middle of oven.
Roast for 45 minutes
then reduce heat to 350 degrees and
cook for another 60-75 minutes
or until bird reaches an internal temperature
of 170 degrees.