Cheese Scalloped Potatoes

Ingredients

• 1/2 cup chopped onion
• 4 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups milk
• 2 cups grated Cheddar cheese
• Salt and pepper
• 6 potatoes, peeled and thinly sliced, not rinsed

Directions

Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 1 1/2 cups of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender. *Serves 8

Source: Recipe courtesy of Emeril Lagasse

Mexican Rice

Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).   

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.

Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro (if desired) and serve with lime wedges.  

Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004

Seasoned Squash

Squash and seasoning

*salt

*pepper

*garlic

*onion powder

*chicken bouillon

Steam.  Blend without water, then add tiny amount of lowfat milk.

Source: Cliss Ercanbrack

Scalloped Potatoes

16 oz. sour cream

2 cans cream of chicken soup

2/3 cube butter

Heat in a sauce pan

Thinly slice potatoes.

Layer in order in a 9x13 pan

Bottom sauce

potatoes

sauce

green onion

potatoes

sauce

cheese

green onion

etc.

Cook at 350 degrees at least 1 hour.

Source: Dione Seegrist

Candied Yams

8 cups yams cooked, peeled, cubed, (boil then mash)

1 cube butter

1 cup brown sugar

3 eggs

1 cup milk

2 tsp. salt

2 tsp. vanilla

Melt butter and mix with potatoes.  Beat eggs, add milk to eggs.  Beat both well.  Add all ingredients to potatoes.  Butter or spray 9x13 pan.  Cook at 350 degrees for 45 min.

Source: Cliss Ercanbrack

Fresh Cranberry Sauce

1 lb. fresh cranberries

1 medium orange

3 large Braeburn Apples

3 cups sugar

Finely chop cranberries and fruit (grandma uses an old fashioned grinder)

Combine fruit with sugar.  May serve immediately but flavors meld and are greatly enhanced with time.  Will keep in the refrigerator 5 or 6 months.

Source: Grandma Julia Miller

Spinach Casserole

3 pkg. chopped spinach cooked and drained well

While hot add 1 pkg. cream cheese

1/4 onion minced

1 cube butter

few dashes of mace

salt and pepper to taste

Topping

melt 1 stick of butter, mix with pepperidge farm seasoned stuffing mix.

Bake at 325-350 degrees for 30 min.

Source: Sue Nuhn

Pineapple Rice

1 cup long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained
1 tsp. grated fresh ginger

Lime wedges, for serving (optional)

Cook rice according to package directions. Once cooked, mix in the scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve the kebabs with rice and lime wedges.

Source: adapted from Martha Stewart Living