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

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

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

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

4 large baking potatoes
4 scallions, sliced
2 Tbsp grated sharp cheddar
2 Tbsp crumbled blue cheese
1/2 cup heavy cream or milk
4 Tbsp (1/2 stick) sweet butter, softened
freshly ground pepper

Preheat oven to 400 degrees, bake potatoes.

Cut off 1 inch from the top of each potato. Scoop the potato flesh into the mixing bowl and save the skins. Add the scallions and cheeses. Toss well, until blended.

Add the cream or milk and butter. Hand mash the mixture and season with pepper. Heap the filling back into the potato skins and stand on end. Bake for 10-15 minutes in roasting pan.

Serves 4.

Posted by Becky at 9:48 AM | Permalink
Posted to: Becky , Main Course , Vegetable

1 lb 10 oz hash browns frozen (used to be 2 lbs)
1/4 cup melted butter
1/4 cup chopped onion
2 cans cream of chicken or cream of celery soup
1 cup sour cream (low fat)
1 cup low fat grated cheese

Bake 1 1/4 - 1 1/2 hours at 350 degrees.

Crushed corn flakes on top & some shredded cheese.

Posted by Eldora at 7:21 AM | Permalink
Posted to: Eldora , Main Course , Vegetable