Butternut Squash Gratin

by seekingsources

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions 3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. I don't know about you but I can't cut a raw butternut very well little along slice thinly. So I baked it first then peeled and sliced thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Tomato & Pesto

Pesto Sauce
Tomatoes

Top sliced tomatoes with Pesto sauce.

Salad

Mixed baby Spring Lettuce
Baby Spinich

Then add and change to liking

Dried fruit Raisins, Cranberries, Apricot

Fresh Fruit: Strawberries, Blueberries, Peaches

Canned Fruit: mandarin Oranges, pears, etc...

Beans: Black, White, Kidney

Veggies, Carrots, Peppers, Onion, Tomatoes, zucchini, squash, Corn, etc...

Cheese: Goat, Feta, Pepper Jack, Cheddar...

Crushed Chips: Wanton, Tortilla, Bagel....

Braised Carrots and Fennel

By Rachael Ray

6 large carrots, peeled

2 large bulbs fennel

1 large onion

1 teaspoon sugar

Salt

2 tablespoons extra-virgin olive oil

3 tablespoons chopped dill

3 tablespoons chopped chives

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Green Beans with Caramelized Red Onions

By eatingwell.com

1 tablespoon extra-virgin olive oil
3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each
1 pound green beans, trimmed
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons light brown sugar
1/4 teaspoon salt
Freshly ground pepper to taste

Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain.

Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted, plus more for the preparing the pan

2 tablespoons packed dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch freshly grated nutmeg

Freshly ground black pepper

1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Garlic Mashed Potatoes

Potatoes

Heavy Cream

Butter

Fresh Minced Garlic

Salt and Pepper

Dill or/ and Basil (fresh if you can)

Cut up potatoes and boil. When they are done, drain and blend with mixer then add butter and heavy cream enough to make them nice and creamy then add seasonings and garlic.

Oven Fries

Thinly chop potatoes

Oil (olive)

Bake 450 until golden brown. Take out and season with Garlic salt and basil.

Hash Brown Potato Casserole

By Grandma Moselle Morey

2 Lb frozen hash browns

¾ c diced onion

1 tsp salt

¼ tsp pepper

1 c cream of chicken soup or mushroom

16 oz sour cream

8 oz shredded sharp cheese

Thaw potatoes. Mix all ingredients together. Put in 9X13 pan. Bake for ½ hour @ 400 or 350 for 1 hr. Freezes well after baking.

Greek Salad

Tomatoes chopped in large wedges

Red onion thinly sliced or wedges

Green peppers chopped in large wedges

Feta cheese

Olives sliced

Capers

Italian dressing

Mix all together.

Asian Slaw

¼ c rice-wine vinegar

2 TBS teriyaki marinade

2 TBS Sugar

1 TBS sesame oil and soy sauce

2 tsp minced hot chile peppers

Whisk together until sugar is dissolved.

6 c finely shredded Napa cabbage

1 red pepper sliced thin

2 cucumbers thinly sliced

3 scallions, chopped

1 c cilantro leaves

2 TBS toasted sesame seeds

Mix everything but cilantro and sesame seeds to dressing. Refrigerate 1 hr. Toss with cilantro and seeds and serve.

Tomato Mozzarella Salad

Cherry Tomatoes

or sliced Tomatoes

Fresh mozzarella balls or sliced

Italian dressing

Fresh Basil

Mix together. Serve.

Gulliver’s Creamed Corn

2 (20 oz) pkg frozen corn

1 c whipping cream

1 c milk

1 tsp salt

6 tsp sugar

pinch of white or cayenne pepper

2 TBS melted butter

2 TBS flour

Combine all ingredients, except butter, in pot and bring to boil. Simmer 5 min. Blend butter with flour, add to the corn, mix well and remove from heat.

Waldorf Salad

¼ c yogurt

1 TBS fresh lemon juice

½ tsp salt

¼ tsp pepper

2 c apple chopped

½ c celery thinly sliced

½ c halved grapes(Can use raisin's or dried cranberries)

¼ chopped nuts

Optional : Honey and Cinnamon

Whisk together yogurt and lemon juice and seasonings then mix with the rest of the ingredients serve on lettuce or eat as is. Can change out fruit to make different flavor.

Steamed Zucchini & Squash

by Granny

Sliced Zucchini
Sliced Squash
Can Rotel tomatoes

Steam them all together.

Grilled Zucchini with Romesco Sauce

From Executive Chef Bobby Flay1998

4 medium zucchini, cut on the bias into ¼”slices

Romesco sauce *

salt

pepper

1. Prepare a grill.
2. Five minutes before grilling, marinate the zuccini slices in 1 cup of the Romesco sauce.
3. Season the zuccini with salt and pepper to taste and grill until tender, about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the side.
Makes 8 servings.
*Romesco Sauce
1/4 cup pure olive oil

1/4 cup peeled garlic cloves

1 red bell pepper, roasted, peeled and seeded

2 plum tomatoes

2 ancho chiles, soaked in boiling water until soft, seeded

1 slice of white bread, crust removed, cut into small cubes

1/4 cup red wine vinegar

1/4 cup red wine

1/4 cup shelled hazelnuts

1 tablespoon honey

salt

pepper

1. Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it's done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.

Steamed Zucchini

slice four zucchinis into 1/4" slices

slice one onion
In Sauce pan steam until tender
drain off juices
season with seasoned salt (Lowries)
cover with grated Monterey Jack cheese (I like a thick covering) microwave just until cheese is melted

Twice Baked Potatoes

By Marsha

Potatoes

Butter

Dried onion

Salt & pepper

Milk

Cheese

Bake potatoes for 1 hr. Let cool a little then cut in half, length wise. Scoop out insides and put in bowl. Add additional ingredients enough milk to make moist. Scoop back into shells. Top with grated cheese and bake for 30 min. Can be warmed in microwave.

Artichoke Mushroom Casserole

• 16 ounces mushrooms, halved

• 1/2 cup sliced green onions, with tops
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• dash pepper
• 1 teaspoon lemon juice
• 3/4 cup chicken broth
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• 1 package (10 ounces) artichoke hearts, cooked, drained
• 1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter

Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.
Artichoke casserole serves 4 to 6.

Asparagus au Gratin

1 pound trimmed asparagus spears, fresh or frozen

• salt and pepper
• 8 ounces sliced mushrooms
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/4 cup milk
• 2 teaspoons lemon juice
• 2 tablespoons grated Parmesan cheese

Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enough o hold them lying flat. Pour enough boiling water in the pan to cover asparagus; add salt, to taste. Cover and simmer gently for 10 to 15 minutes, or until tender. Lift asparagus out carefully with a spatula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce. In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste. Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned. Asparagus au gratin recipe serves 4.

Hot pepper Potatoes

Slice cooked potatoes

Onion

Bit of oil and butter

Hot pepper cheese

Sauté onion in oil and butter. Top on potatoes and then add cheese.

Feuding Potato Salad

By Maggie Wepf’s friend

5 lbs Yukon potatoes

2 or 3 Big White onions

½ jar salad dressing

½ jar mayonnaise

lots of celery seed

Peel and boil potatoes 5 min. Slice potatoes, once cool, and onions as thin as you can get them. Mix everything together.