Broccoli Casserole
2 boxes frozen chopped broccoli, thawed and drained
1 cup mayo
1 can cream of mushroom soup
2 eggs
1 cup cheddar cheese
ritz crackers
Mix all ingredients,except Ritz crackers and spread out in pan, then
crumble crackers and spread over top and bake at 350 degrees for 35 minutes.
Green Bean Casserole
2 T. butter, melted
2 T flour
1 tsp. salt
1/4 tsp. sugar
1 small onion grated
1 cup sour cream
2 pkg. frozen French style green beans
1/2 lb. Swiss cheese
1 cup corn flakes, crushed
Cook and drain green beans. Mix first 7 ingredientsin a bowl. Layer half
the beans, sour cream mixture, and cheese in a 1 1/2 quart casserole. Repeat layers. Top
with corn flake crumbs. Bake @ 400 for 20 minutes. Serves 6
Potato Pancakes
2 large potatoes
2 eggs
1 large onion
1/4 teaspoon baking powder
1/3 cup cracker crumbs
1 T salt
dash of pepper
oil for cooking
Grate potatoes and onions, mix in rest of ingredients. Drop batter from
spoon in heated oil. Cook until brown on both sides. Drain on paper towel.
** serve with butter and sour cream **
Scalloped Oysters
2 cans Standard oysters
1 box saltine crackers
Milk
Salt and pepper
Butter or margarine
Grease bottom of a baking pan, and crumble crackers all over the bottom
of the pan. Layer with oysters. Continue layering crackers and oysters. When layers are
finished, pour milk over top, and let crackers absorb the milk. Add a little more milk,
salt and pepper to taste and add small chunks of butter/margarine over top. Bake @350
degrees for 45 minutes. This is my Grandmothers recipe..served on Thanksgiving and
Christmas every year..in a white round pan.
Savory Squash
10 to 12 yellow squash, sliced
1 Large onion, sliced
1-8 oz. Sour Cream
1 1/2 (6 0z.) grated cheddar cheese
2 cups corn flakes
3 TBL. butter/margarine, melted
salt & pepper
Cook squash and onions in boiling water, covered for 20 minutes. Drain
well, press between paper towels. Stir together squash mixture, sour cream, salt and
pepper. Spoon in lightly greased 13 x -inch baking dish. Top with cheese, stir together
corn flakes and melted butter, sprinkle over casserole. Bake @ 350 for 30 minutes.
Almond-Rice Pilaf
Recipe By : Cooking Light, Sept. 1995, page 76
Serving Size : 4 Preparation Time :0:15
Categories : Grains
Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
4 cups
hot cooked rice
1/4 cup
sliced green onions
2 tablespoons sliced almonds --
toasted
1 teaspoon
low-sodium soy sauce
1/4 teaspoon salt
Combine all ingredients; toss well. Yield: 4 servings (serving size: 1 cup).
-
Dill Potatoes
8 large potatoes
1 pint sour cream
1 stick butter or margarine
1 T dill weed
salt
pepper
Cut potatoes into bite size pieces, boil and drain. In sauce pan, melt
butter and stir in sour cream, mix and add dill weed, salt and pepper to taste. Pour over
hot potatoes. **You may need to add more or less dill weed, depending on taste **
Cream Cheese Mashed Potatoes
10 medium sized potatoes
1 stick margarine
salt and pepper
milk
1 pkg. cream cheese
Cut up potatoes, boil and drain. In large mixing bowl, add potatoes,
margarine, cream cheese, and mix till all lumps are gone. Add some milk, mix some
more..add salt and pepper to taste.
Asparagus With Garlic
2 cloves garlic -- crushed (2 to 3)
4 tablespoons olive oil
2 pounds asparagus
4 tbsp finely grated Parmesan cheese (soy OK)
2 teaspoons fresh lemon juice
1. Mix crushed garlic to tasteplace in oil and set aside.
2. Stand the asparagus spears upright in a tall pan of boiling water
(the tips should not be submerged), cover and cook for 8-10 minutes or
until tender. Lift the asparagus carefully into a colander to drain.
3. Arrange the asparagus on warm plates and spoon the garlic oil over
the tips.
4. Sprinkle with Parmesan and lemon juice, and serve immediately with
warm crusty bread to mop up all the juices.
Cranberry Fluff
1 lb. Cranberries
2 cups Sugar
2 cups seeded and quartered red grapes
1/2 cup Chopped walnuts
1 cup heavy cream (cool whip works good too!)
Grind Cranberries. Sprinkle with sugar and let set overnight. Drain
cranberries, pressing out juice, discard juice. Combine cranberry puree, grapes and nuts.
Fold in whipped cream, serve immediately.
Spice Cranberries
4 cups fresh cranberries
5 whole cloves
5 whole allspice
2 (3 inch) cinnamon sticks
3 cups sugar
Wash cranberries, removing stems. Turn into 3 1/2 quart saucepan, add 3
cups water. Tie spices in a small cheesecloth bag, add to cranberries. Cook covered till
cranberries burst - 10 minutes. Stir in sugar; cook, stirring over low heat 5 minutes. Let
cool. Serve well chilled. |