Sidedishes

Make-Ahead Mashed Potatoes---wonderful recipe

Yields: Makes 12 to 15 servings
Prep time: 20 min Oven cook time: 40 min Crock Pot cook time: 3 hr

15 medium (5 pounds) potatoes, peeled and quartered
8 ounces cream cheese, room temperature
1 cup sour cream
2 teaspoons onion powder
Salt and freshly ground black pepper to taste
2 egg whites, slightly beaten
4 tablespoons butter
1/3 cup chopped chives (optional)


Spray a large casserole dish or crockpot dish with vegetable-oil cooking spray.

In pot of boiling watert, cook potatoes; remove from heat and drain.

In the same cooking pan, mash potatoes with a potato masher,


Add cream cheese, sour cream, onion powder, salt, pepper, egg whites, and chopped chives (if desired); blend well. Dot with butter.

Cool mashed potatoes slightly, cover, and then refrigerate. The prepared mashed potatoes may be made up to a week ahead of time.

When ready to heat the potatoes: Preheat oven to 350 degrees F.

Take potatoes out of the refrigerator 30 minutes before baking.

Bake, loosely covered, 40 minutes or until steaming hot in center.


Crock-pot (Slow Cooker) Variation:

Take prepared mashed potatoes out of refrigabout 3-1/2 hours before serving time.

Place in crock-pot. cook on low heat for approximately 3 hours, stirring once or twice.

After potatoes are cooked, stir, and then add some additional dollops of butter just before serving.




Butter Corn

2 (16 ounce) bags frozen corn
2 teaspoons salt
1/2 cup butter , cut up
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch

Directions:
1Add corn to large sauce pan along with all ingredients except water and cornstarch
.2Stir corn mixture over medium heat until butter is melted.
3Combine water and cornstarch and stir until cornstarch is disolved.
4Slowly add water to corn in sauce pan, stirring constantly
.5Reduce heat to simmer and stir until sauce thickens.
6Let simmer, stirring occasionally, until corn is tender, about 10 minutes.


Crock-pot corn


2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water

Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10. (We just cooked this on low for 4-5 hours)



Breakfast Casserole

keep forever

12 slices bacon, cooked and crumbled
4 cups cubed bread
1/2 cup butter, melted
2 cups cheese, grated
8 eggs
1 1/2 cups milk
1/2 cup sour cream
salt and pepper to taste

additions, to taste-onions muchrooms whatever

cook bacon set aside
cube bread put in greased cake pan
pour butter over bread
top w cheese
mix milk sour cream salt pepper. pour over all.
top w bacon
cover w foil and
bake for 45 min at 325
uncover and bake 15 min longer

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use UNCOOKED macaroni


Oven Baked Macaroni and Cheese

Melt 1 stk. margarine in a 2 quart baking dish

Add 2 1/2 cups UNCOOKED elbow macaroni (mix together)

Add 1/2 tsp. salt, pepper to taste

3 cups shredded cheese..toss lightly together

Pour in 1 quart of milk

DO NOT STIR...DO NOT COVER

could add diced cooked ham or chicken

Bake at 350 degree for 1 hour

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Amy's Mac n Cheese

1 8 oz pkg elbow mac
1 8 oz pkg shredded sharp cheddar
1 12 oz container small curd cottage cheese
1 8 oz sour cream
1/4 c grated parmesan
salt / pepper
1 cup dry bread crumbs
1/4 cup melted butter

oven to 350

Bring a large pot salted water to a boil,
add pasta, and cook until done; drain.

In 9x13 inch baking dish, stir together macaroni,
shredded Cheddar cheese, cottage cheese,
sour cream, Parmesan cheese, salt and pepper.

In a small bowl, mix together bread crumbs and melted butter.

Sprinkle topping over macaroni mixture.

Bake 30 to 35 minutes, or until top is golden.

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Greenbeans and Tomatoes with Bacon and Onions

3 cans greenbeans -drained
2 cans undrained whole tomatoes
1/3 pkg bacon diced in 1 inch pieces
1 large onion
1/4 t cayanne pepper (red pepper)

Fry up diced bacon and onions to skillet.
Add drained greenbeans and undrained tomatoes
.Add the cayanne pepper.

Put a lid on and cook for about 40-45 min


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Ricotta Gnocchi

this is GOOD STUFF so easy too

Buy a tub of Ricotta
(does not matter either small or large),
Empty it into a bowl


Refill the empty ricotta container
with an equal amount of flour.


That's it.
Equal parts of Ricotta to equal part flour,


Add 1-2 egg yolks only (no whites) until dough
feels like soft play doh

(start with 1 egg yolk only add second if needed).


and 1/4 -1/2 teaspoon salt .



Form into "ropes" 1/2 to 3/4 inch diameter.

Cut ropes into 1/2-1 inch slices and

boil a few at a time until the
Gnocchi floats to the top.then
Let boil 30-60 seconds more.

Drain Gnocchi in strainer.

Serve buttered or with desired sauce.

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Crustless Spinache Quiche

An easy to make spinach quiche with eggs,
onion and plenty of cheese."

INGREDIENTS:

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat.
Add onions and cook, stirring occasionally,
until onions are soft.
Stir in spinach and continue
cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese,
salt and pepper.
Add spinach mixture and stir to blend.

Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set,
about 30 minutes.
Let cool for 10 minutes before serving.

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Crispy Smashed Roasted Potatoes

12 to 15 baby red or yellow potatoes
2-3/4 tsp. salt
1/2 cup extra-virgin olive oil

Boil the potatoes:

Put the potatoes in a large saucepan
cook the potatoes until they
can be easily pierced .
Make sure they are cooked through but don’t overcook.

As the potatoes finish cooking,
remove them individually from the water
and let them drain and sit for
just a minute or two on the dishtowels.

Flatten and cool the potatoes:

Fold another dishtowel into quarters,
and using it as a cover,
gently press down on one potato with
the palm of your hand to
flatten it to a thickness of about 1/2 inch.

Repeat with all the potatoes.
Don’t worry if some break apart a bit;
you can still use them.

Cover a large rimmed baking sheet with aluminum foil.

Transfer the flattened potatoes
carefully to the baking sheet
and let them cool completely at room temperature.

Roast the potatoes

Remove the pan of potatoes from the refrigerator,
if prepared ahead.

Heat the oven to 450°F

Sprinkle the potatoes with about 3/4 tsp.
salt and pour the olive oil over them.
Lift the potatoes gently to
make sure some of the oil goes
underneath them and that they are
well coated on both sides.

Roast the potatoes until
they’re crispy and deep brown around the edges,
40 minutes,

turning over once gently with a spatula or
tongs halfway through cooking.

Serve hot.

Make Ahead Tips

Do the busy work—boiling and flattening
the potatoes—up to 8 hours ahead.
Let potatoes cool completely,
and store them on the pan,
lightly covered, in the fridge.
Then all you have to do at the
last minute is coat with oil and salt and roast.

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OVEN BAKED POTATOES
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

4 large potatoes, peeled and cubed

DIRECTIONS

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine oil,
garlic, basil, marjoram, dill weed, thyme, oregano, parsley,
red pepper flakes, and salt.
Stir in potatoes until evenly coated.
Place potatoes in a single layer on
a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven,
turning occasionally to brown on all sides

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Corn with Chive Sauce

32 oz bag frozen corn
8 oz pkg Philadelphia Cream Cheese with Chives, softened
1 small (2 or 3 oz I think) jar pimientos, drained
1/4 tsp salt
1/4 tsp white ground pepper

Cook corn according to pkg directions, drain all water.
Immediatly stir in cream cheese and stir until melted.
Mix in pimientos, salt and pepper.
6-8 servings.

Tips: Don't substitute canned corn, it's not nearly as good.
This recipe can be easily doubled or halved.

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Broccoli and Cheese Casserole
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 tsp. butter, melted

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Broccoli Almond

2 (10 oz.) pkgs. frozen chopped broccoli
1/4 c. chopped onion
1/4 c. butter
2 Tb. flour
1/2 c. milk
1 (8 oz.) jar pasteurized process cheese spread
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
1/2 c. bread crumbs
2 Tb. melted butter
1/4 c. toasted slivered almonds

Cook broccoli in boiling salted water. Drain thoroughly.

Cook onion in 1/4 c. butter 'til soft.
Blend in flour, them milk.
Cook. stirring constantly, 'til thickened.

Stir in cheese spread, salt and pepper '
til thoroughly blended. Remove from heat.

Add cheese mixture to eggs, a little at a time,
stirring constantly. Stir in broccoli.

Place in greased 1 1/2 qt. casserole.
Toss crumbs with melted butter and sprinkle on top.
Top with almonds.
Bake in slow oven, 325º 'til set, 40-45 min.
Makes 6 servings

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Fried Green Beans
1 can of green beans, I prefer green beans with shell beans.
1 small green bell pepper,diced
1 small onion, diced
1-2 slices of bacon, diced
1 -2 tbsps of olive oil
1 tbsp butter or margarine

In a large skillet add the olive oil and butter,
when the butter is melted,
add the onions, green peppers, and diced bacon.

Saute until the onions are almost clear.
Do not brown the onions.

Drain the can of green beans and add to the skillet.

Cook until heated thoroughly.

Serves 2-4.

I add a can of diced, sliced,
or whole cooked potatoes, drained,
to the green beans.

This recipe gives the green beans a whole new taste.

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Country Fried Cabbage
1/2 lb. bacon, chopped
1 medium cabbage, chopped
1/2 green pepper, finely diced
1/2 medium onion, finely diced
3 TB butter or margarine
4 fresh mushrooms, sliced
1 cup celery, finely diced
1/2 cup water
Salt and pepper, to taste

In a deep skillet saute bacon pieces until crisp.
Add the remaining ingredients and the water.
Bring to a boil, cover, and reduce heat;

simmer for about 30 minutes, stirring occasionally.


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Ranch and Bacon Noodles

1 pkg. egg noodles, cooked, drained, and cooled slightly (10-12 oz.)
8 oz. sour cream
1 cup real mayo
1/4 cup milk
1 pkg. dry ranch dressing mix
1/2 to 1lb. bacon cooked and crumbled (jarred real bacon is a fine sub),
optional 2 cups shredded cheddar

Mix noodles with sour cream, mayo, milk, and dressing mix.
Pour into greased 9x13 pan.
Top with cheese and bacon.
Bake at 300 for 30- 40 minutes.

It can be baked at a higher temp for a shorter time.
I just like to bake it low and slow.
I sometimes add frozen veg., chopped onion,
or mushrooms to the mixture.
This makes a wonderful pasta salad.
Just mix it together minus the milk and chill.


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Stove Top Stuffing
XTRA special--easy

1 or 2 boxes Stove Top Chicken Stuffing
Celery,diced
Onion, diced
Chicken broth
Granny Smith apple, diced
sage

I put chicken broth in a pan and simmer diced onion
and celery until soft.

Add apples for the last 10-15 minutes.

When done, strain the veggies from the broth.

Add water to equal the amount of water per the Stove Top directions.

Add stuffing and seasoning packet and extra sage, crumbled.

Put in a glass baking dish, cover and back until brown on top.



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Homemade Noodles
3 egg yolks
1 whole egg
3 T. water
1 t. salt
1 T. vinegar
2 cups flour

Mix all together, roll out thin.
Let dry several hours; cut.
Drop in boiling chicken broth and cook till tender.




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Carrot Casserole
4 cups sliced carrots
1/4 cup powdered sugar
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 cup chopped onion
2 teaspoons horseradish
2 teaspoons mustard

Ritz crackers Combine all ingredients
(except crackers) and pour into casserole.

Top with crushed crackers.

Bake at 350 for 25-30 minutes.

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Special Party Potatoes

Cook 8-10 potatoes til soft and mash.
Beat together 8oz cream cheese,
8oz caron of French Onion Dip
1/2 teas. salt,
1/8 teas. pepper
1/2 teas. garlic salt

Add your hot mashed (with hand mixer)
potatoes and cream mix together.

Put in 2qt. bowl and dot with butter.

Warm in oven or micro.

I put mine in slo-cooker on low to
keep warm til we are ready to eat.

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Million Dollar Broccoli Casserole

You may also cut this recipe in half.

2 packages of frozen broccoli
1 8 ounce package of cream cheese
1 envelope of Lipton dry soup onion soup mix
1 8- ounce package of sour cream
1 small can of water chestnuts, sliced and drained
Sharp grated cheese
Ritz cracker crumbs

Cook broccoli until tender drain well.
Have cream cheese out to soften.
Mash the cream cheese, sour cream and soup mix.
Add to drained broccoli stirring to mix well. add chestnuts.

Place in lightly buttered casserole dish
top with grated cheese, cracker crumbs and dot with butter.

Bake at 350 for 20 minutes
if topping is not browned place under broiler. Server 8 to 10.

It's one of my most requested recipes and at
potlucks there is never any left.

I also like to use frozen cauliflower and broccoli mix.
It's very easy and simply delicious.

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Green Bean 'n' Corn Bake

INGREDIENTS :

1 can (14-1/2 ounces) French-style green beans, drained
1 can (11 ounces) shoepeg corn, drained
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter, melted

SERVINGS 6 DIRECTIONS

In a large bowl, combine the first 10 ingredients.
Transfer to a greased 1-1/2-qt. baking dish.

Combine the cracker crumbs and butter;
sprinkle over vegetable mixture.

Bake, uncovered, at 350° for 30-35 minutes
or until topping is golden brown.

Yield: 6 servings.