recipe project

6 large potatoes (about 3 lbs)
1/4 cup sifted flour
1/4 cup grated Parmesan cheese
3/4 tsp salt (less)
1/8 tsp pepper
1/3 cup butter
chopped parsley

Pare potatoes and cut into quarters. Combine flour, cheese, salt, and pepper in bag. Moisten potatoes with water and shake a few at a time in bag coating potatoes well with cheese mixture.

Melt butter in 13x9 baking pan. roll potatos in butter and placein single layer in pan.

Bake 375° for about 1 hour. Turn once during baking. When golden brown may sprinkle with parsley (not necessary).

Serves 4-5

Eldora's notes:
Very good

Posted by Becky at 8:28 AM | Permalink
Posted to: Eldora , Side Dish , Vegetable

5 Tbsp Grey Poupon Dijon mustard
2 Tbsp olive oil
1 clove garlic, chopped
1/2 tsp Italian seasonings
6 medium red-skinned potatoes (about 2 lbs), cut in chunks

Palce potatoes in greased 13x9x2 pan or on shallow baking sheet.

Toss with mustard mix and bake at 425— for 35-40 minutes, stirring occasionally.

Serves 4.

Posted by Becky at 8:16 AM | Permalink
Posted to: Eldora , Side Dish , Vegetable

1 medium onion, finely chopped
3 Tbsp chopped green pepper
4 Tbsp butter or margarine
1 Tbsp chopped pimiento
2 1/2 Tbsp flour
2 cups milk
salt & pepper
3 cups cubed, cooked potatoes (3/4 inch cubes)
3/4 cup shredded American cheese (or as much as you wish)

Cook onion and green pepper in butter about 5 minutes. Stir in pimiento and flour. Add milk gradually and stir and cook until thickened. Season to taste. Add potatoes. Pour into 1 1/2 qt casserole. Top with cheese (or mix in).

Bake 350° for 30 minutes unless made the day before & refrigerated—then bake 1 hour or so.

Makes 4-6 servings

Eldora's Notes:
Excellent with ham.
Adele likes.
Can use a few more potatoes for this amount of sauce.
I use more cheese sometimes most of the time!!

Posted by Becky at 8:02 AM | Permalink
Posted to: Eldora , Side Dish , Vegetable

1 Tsp. olive oil
1 Cup chopped onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper
2 3/4 cups corn kernels, divided (fresh or frozen)
2 tbs. minced, seeded jalapeno pepper
1/2 tsp. ground cumin
1/4 cup (1 oz.) grated sharp cheddar cheese
Cooking Spray
1/4 cup skim milk
1/4 cup nonfat dry milk
1 Tbs. all-purpose flour
3 large eggs

Preheat oven to 425 degrees. Heat oil in a large nonstkck skillet over medium heat.
Add onions; saute 5 min. or until tender. Add bell peppers, 1/4 tsp. salt and pepper; saute five min. Add 2 cups corn, jalapeno and cumin; saute five min. or until peppers are crisp tender. Remove from heat and stir in cheese.

Spoon 3/4 cups bell pepper mixture into each of four 2 cup gratin dishes coated with
cooking spray.

Combine 3/4 cup corn, 1/4 tsp. salt, milks, flour and eggs in blender and process until smooth. Pour egg mixture evenly over vegetables in each dish.

Place dishes on a baking sheet. Bake at 425 degrees for 25 minutes or until golden. Makes four servings.

note: I made this in one casserole dish.

Posted by Nita at 7:39 PM | Permalink
Posted to: Anita , Side Dish , Vegetable

1 pound elbow macaroni
1 cup dry bread crumbs
1/4 cup fresh flat-leaf parsley, finely chopped (optional)
1/4 cup olive oil
3 teaspoons kosher salt
1/4 teaspoon black pepper
5 tablespoons unsalted butter, plus more for the baking dish
1/2 cup all-purpose flour
6 cups whole milk
3 1/2 cups (about 14 ounces) grated sharp Cheddar

Heat oven to 400° F. Butter a casserole or 9-by-13-inch baking dish.

Cook the macaroni until almost tender but still firm, about 2 minutes less than the package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine the bread crumbs, parsley (if using), oil, 1 teaspoon of the salt, and the pepper; set aside.

In a saucepan, over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump together. Still stirring constantly, add the milk slowly. Cook for 7 minutes. Add the Cheddar and the remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add the macaroni and combine. Transfer to the baking dish and top with the bread crumb mixture. Bake until golden and bubbling slightly around the edges, about 25 minutes.

Tip: You can vary the flavor of the bread crumbs by using a different herb, such as thyme or oregano. Or minimalists can choose to omit it.

Makes 6 to 8 servings

Becky's Notes:
This is Craig's new favorite--ranked right up there with lasagna.

Posted by Becky at 2:27 PM | Permalink
Posted to: Becky , Main Course , Side Dish

4 medium potatoes
1 1/2 cups small curd cottage cheese
1/3 cup sour cream
1 Tbsp minced onion
2 tsp salt
some pepper
2 Tbsp melted butter
1/4 cup toasted slivered almonds

Mash potatoes, add cheese & seasonings. Blend. Put in greased casserole. Brush top with the melted butter. Bake 350 degrees for 30 minutes. Place under broiler to brown top and sprinkle with almonds.

Posted by Eldora at 1:45 PM | Permalink
Posted to: Eldora , Side Dish , Vegetable

5 lbs potatoes (9 large), cooked & drained, mash (I use mixer), then add:

2- 3oz pkg cream cheese
1 cup dairy sour cream
2 tsp onion salt (*or to taste)
1 tsp salt (*or to taste)
1/4 tsp pepper
2 Tbsp butter or margarine

Beat until smooth and fluffy. Store in refrigerator container up to 2 weeks.

Place desired amount in greased casserole. Dot with butter.

Bake 350 degrees for 30 minutes or till heated through.

If you use full amount, use 2 quart casserole and heat longer (45 minutes to 1 hr).

Eldora's notes:
My favorite

Posted by Eldora at 1:44 PM | Permalink
Posted to: Eldora , Side Dish , Vegetable

Baked shredded carrots (could be cooked on top of stove 5-10 minutes)

Shred peeled carrots into buttered casserole

Add salt & pepper (maybe a little sugar) and dot with butter or margerine (no water).

Cover and bake 1/2 hour at 350 degrees.

Goes well with meat loaf & scalloped potatoes.

Posted by Eldora at 1:38 PM | Permalink
Posted to: Eldora , Side Dish , Vegetable

front

back

This is Adele's first recipe--looks delicious!

Posted by Adele at 1:01 PM | Permalink
Posted to: Adele , Side Dish , Vegetable , photo

Take 2 loaves of dried out bread and trim off the outside crust. Then cut the loaves into chunks about hand size. With a fairly course grater, finely crumble the chunks into a large par.

Have someone who does not cry easily chop a medium size onion into very fine particles. This is to give the dressing a certain amount of tang or "oomph". Stir the chopped onion into the grated beef and add just enough salt to tast right.

Then add fresh powdered sage, shaking it lightly as you stir it into the bread. PULEEEEESE, do not use too much sage--just enough to taste tangy, but not to gag you.

Now comes the test of your generosity. If you are stingy or if you like the usual common soggy (if you will excuse the description) dressing ...... stop right here ...... Melt a whole pound of good butter and ahve your helper or husband pour the melted butter slowly over the mass while you stir it in evenly.

That is all there is to it--the dressing is all made and complete. Don't add another solitary single thing. DO NOT MOISTEN WITH WATER. The finished product will be a golden color, still light and fluffy although slightly moistened with melted butter. It's so tasty you can almost eat it as it is.

Now to put the dressing into the bird. Have someone tip the turkey up on the back of its neck and spoon in the dressing. Shake the carcass slightly to settle the dressing. DO NOT PACK THE DRESSING DOWN. Don't even push it down with your spoon. Merely spoon in all the bird will hold and stop there and sew up the incision.

This dressing will not go as far as that soggy dressing because everybody will be hollering for more. If you have some "makins" left after filling the bird, place it in a casserole and on top lay the neck, gizzard, liver and heart. Slide this into the oven toward the end of the roasting period and you will have a bit extra for the "second helpers". It won't be quite as good, but still better than the usual soggy kind.

Posted by Eldora at 7:24 AM | Permalink
Posted to: Eldora , Side Dish