SWEET POTATO HASH

2 sweet potatoes, peeled and cubed

2 red or russet potatoes, peeled or cleaned and chopped

1 red onion, chopped

2 cups corn, fresh off cob or frozen & thawed

2 jalapeno peppers, diced (opt.)

sea salt to taste

pepper to taste

2 sprigs fresh rosemary

Place aprx. 1 T. oil in saute pan on medium-high heat (enough oil to cover bottom). Put potatoes, rosemary and onion in pan. Let potatoes start to crisp before stirring. Season to taste and add more oil or butter if needed. After 5 minutes (or when potatoes are about half-cooked), add corn and peppers (if don't want the heat of jalapenos, can add a diced green bell pepper). Saute until potatoes and corn are cooked and starting brown. Garnish with fresh parmesan cheese.

PEAR SALAD

This is so easy, I'm almost embarrassed to write it down...but the kids love it!

Ingredients:

canned pear halves

grated cheddar cheese

maraschino cherries

lettuce (for garnish)

Directions:

layer lettuce on serving plate (if using lettuce). Place pear halves face up on top of lettuce. Sprinkle center cavity with grated cheddar cheese (take the time to grate your own for these...don't use the store-bought, pre-shredded). Top with a cherry. Or two.

Mark's family used to place a little Miracle Whip under the cheese...so if you're into that, go for it.:)

STRAWBERRY JELLO

Granny always had this in the refrigerator during family gatherings. She didn't make it one year...made orange carrot jello instead...and never heard the end of it!

Ingredients:

6 oz. pkg. strawberry jello
1 ½ c. boiling water
2 10 oz. pkg. frozen, sliced strawberries
13 ½ oz. can crushed pineapple
¼ tsp. salt
8 oz. pkg. cream cheese
½ C. sour cream

Directions:

Dissolve jello in boiling water, add strawberries (partially defrosted), pineapple and salt. Pour half of mixture into 8 C. ring mold (or pyrex dish) and refrigerate until firm. Keep remaining jello at room temperature. Beat cream cheese until soft, add sour cream and beat until smooth. Spread over firm gelatin in mold, add remaining jello over cream cheese layer. Chill at least 4 hours. Serves 8-10.

BROCCOLI AND CAULIFLOWER SALAD

Ingredients:

1 bunch broccoli flowerettes
½ head cauliflower flowerettes
bacon, cooked and crumbled (about ½ pkg.)
¾ C. light mayonnaise
½ C. sugar
3 T. vinegar (red wine, white or apple cider)
cashews

Directions:

Mix dressing (can adjust amounts according to taste). Pour over broccoli, cauliflower and bacon just before serving. Add cashews, toss and serve.

ITALIAN SALAD

Ingredients:

Iceberg lettuce
Romaine lettuce
Slivered almonds, toasted
Sesame seeds, toasted
1 C. finely grated Swiss cheese
¼ C. grated Parmesan cheese
1 pkg. Good Seasons Italian dressing (mix as directed)

Directions:

Tear or chop lettuce leaves into bite-sized pieces. Add cheeses, almonds and sesame seeds (can substitute sunflower seeds). Pour dressing over salad, toss and serve.

from Aunt Joy

ASAIN GREEN BEANS

Ingredients:

1 ½ lb. green beans, washed and trimmed
3 T. soy sauce
1 T. oriental sesame oil
1 tsp. sugar
6 garlic cloves, minced

Directions:

In large pot of boiling water, cook green beans for 4-5 minutes, until just tender. While beans are cooking, combine soy sauce, oil and sugar. Set aside. Drain beans and set aside. Spray 10” wok or skillet with cooking spray. Add garlic and stir until softened (20-30 seconds). Add beans, stir until well coated (2 min.). Add sauce mixture and stir until most of liquid is absorbed, about 2 minutes.

GREEN BEANS

Ingredients:

2 cloves garlic
¼ med. onion, chopped (opt.)
½ T. butter
dash of olive oil
1 lb. green beans, washed and trimmed
1 C. chicken broth

Directions:

Sauté onion in butter and olive oil on medium-high heat until onions are just tender. Add garlic and green beans and sauté for about 2 minutes. (beans should just start to slightly blister). Add chicken broth, stir and cover pan. Let steam for about 10 minutes on medium heat, or until beans are tender and the liquid is absorbed. Add salt and pepper to taste.

GREEN BEAN BUNDLES

Ingredients:

1 lb. fresh green beans, washed and trimmed
½ pkg. bacon, each piece cut in half
garlic and salt to taste
¼ C. buter, melted
3 T. brown sugar
drizzle of real maple syrup (opt.)

Directions:

Blanch green beans by dropping into a pot of boiling water for about 2 minutes. Remove and quickly cool down (put in colander and run cold water over them or ice them). Wrap a bundle of 6-8 beans with a half piece of bacon. Place seam-side down in 8 ½ x 11” baking pan. Repeat until used all beans. Mix butter sugar and syrup together and drizzle over beans. Bake at 375 degrees for 20-30 minutes (until bacon is done).

shared by Sammi Dean

BAKED MUSHROOMS

Ingredients:

1 lb. fresh mushrooms
2 T. flour
1 tsp. Dijon mustard
½ tsp. nutmeg (opt.)
1 tsp. salt
1 tsp. pepper
1 T. parsley
dash garlic powder
1 T. dry onion flakes
½ tsp. curry powder
1 C. cream

Directions:

Scrub mushrooms. Mix flour, mustard and all seasonings together. Add cream and stir. Pour cream mixture over mushrooms in baking dish. Bake uncovered for 1 hour at 350 degrees. Dish goes well with steak and salad.

CARMELIZED CARROTS

Ingredients:

2 T. olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
¼ tsp. salt
4 cloves garlic, thinly sliced
2/3 C. whipping cream
1/8 tsp. cayenne pepper
snipped Italian flat leaf parsley

Directions:

In an extra large skillet (iron skillet works great!), cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for about 10 more minutes or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.

Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots and serve immediately.

Makes 8 (1/2 C.) servings.

CHILE RELLENOS

This is a family favorite and often requested by Little Red!

Ingredients:

10 whole green chiles (3 or 4 (4 oz.) cans)
½ lb. Monterey Jack cheese, cut into 10 strips
1 C. cheddar cheese, grated
3 eggs
¼ C. flour
¾ C. milk
¼ tsp. slat
black pepper to taste
dash of liquid hot pepper sauce

Directions:

Spread chiles on paper towel and pat dry. Slip jack cheese into each chile and lay them side by side in a greased 9x13 pan. Sprinkle cheddar cheese on top. Beat eggs, add flour, beating until smooth. Add milk and seasonings. Beat thoroughly. Pour egg mixture over chiles and bake uncovered at 350 degrees for 45 minutes (or until knife inserted into casserole comes out clean.)

GERMAN POTATO SALAD

Ingredients:

3 lb. red potatoes, cleaned
½ lb. bacon, cooked and crumbled
1 C. chopped red onion
½ C. vinegar
¼ C. sugar
1 med. carton sour cream

Directions:

Cut potatoes into bite-sized pieces. Place in boiling water and cook until tender. Drain water off. Mix together sugar and vinegar. Put potatoes and onion in a large bowl and pour vinegar mixture over, gently stirring together. Add bacon and stir in sour cream just before serving. Serve warm or room temperature.

GRANNY'S FRUIT SALAD

A Granny classic...simple, but SO good!

Ingredients:

1 qt. pkg. fresh, frozen peaches
1 lb. strawberries, fresh or frozen
3 bananas

Directions:

Place almost thawed peaches, strawberries (if fresh, remove stems and slice), and sliced bananas in bowl. Stir and serve cold. (Best if use fresh peaches that have been peeled, sliced and frozen, but can use store bought).

CHEESY APPLES

Ingredients:

7 Granny Smith apples
6 T. water
1 T. lemon juice
¾ C. sugar
¼ tsp. salt
½ C. flour
¼ C. butter or margarine
1 C. sharp cheddar cheese, grated

Directions:

Peel and slice apples, and place them in a 9x12” dish sprayed with Pam. Combine water and lemon juice and pour over apples. Combine sugar, salt, and flour in a separate bowl. Cut butter and cheese into dry mixture. Spoon mixture over apples. Dot the top with butter, if desired. Bake at 350 degrees for 30 to 40 minutes. Really good with ham.

SESAME BROCCOLI

Ingredients:

1 lb. fresh broccoli
1 T. soy sauce
1 ½ tsp. vegetable oil
1 T. sesame seeds, toasted
1 T. vinegar
1 tsp. sugar
1 ½ tsp. water

Directions:

Prepare and cook broccoli until crisp-tender. Combine soy sauce, oil, sesame seeds, vinegar, sugar, and water in a small saucepan; bring to a boil. Pour sauce over broccoli and toss.

ROASTED VEGETABLES

Ingredients:

1 eggplant
1 red bell pepper
1 yellow pepper
1 red onion
1/3 C. fresh lemon juice
1/3 C. olive oil
¼ tsp. salt
1 ½ C. orzo, cooked (opt.)*
4-5 green onions, sliced
feta cheese
5-6 fresh basil leaves, chopped
pine nuts, toasted

Directions:

Chop eggplant, red and yellow pepper and onion and place in bottom of large, shallow baking tray. Drizzle with olive oil, salt and pepper. Bake at 425 degrees for 45 minutes.

While vegetables are roasting, make a dressing with the olive oil, lemon juice and salt. (Can cut back on oil if desired). When vegetables are done, remove from oven. Place them on top of cooked orzo. Pour dressing over veggies and top with green onions, crumbled feta, basil and pine nuts. Good warm or room temperature.

Variations: I change up the vegetables depending on what I have or what is in season. Other veggies I often use: zucchini, squash, asparagus. *Also, you can substitute pasta, rice, or couscous for the orzo…or omit the starch entirely. Can also use Parmesan instead of feta cheese.

ROASTED SQUASH AND PEPPER TART

Ingredients:
3 C. squash (yellow, pattypan or zucchini), cut up
2 red and/or yellow peppers, cut in wide strips
1 lg. sweet onion and/or fennel bulb, cut in wedges
2 T. olive oil
Salt and freshly ground pepper
2 oz. Parmesan cheese
½ of a 17.3 oz. pkg. frozen pastry sheets (1 sheet), thawed
½ C. cherry tomatoes
2 T. balsamic vinegar
3 tsp. fresh thyme, snipped
1 C. creamy parmesan dressing (we like jalapeno ranch)
¼ C. sweet onion, finely chopped

Directions:
Preheat oven to 450 degrees. Coat sides and bottom of 13x9x2” baking pan with nonstick cooking spray. Spread squash, peppers, onion wedges in pan. Toss with olive oil; sprinkle with salt and pepper. Roast, uncovered, 20-25 minutes or until tender, stirring once.

Meanwhile, using a vegetable peeler, cut Parmesan cheese in thin strips. Set aside. On lightly floured surface, roll puff pastry to 13x9” rectangle. Remove baking pan from oven. Add tomatoes to pan. Toss vegetables with balsamic vinegar and half of the parmesan cheese. Spread vegetables evenly in pan. Lay pastry over vegetables, tucking in edges. Return pan to oven; bake for 15 minutes or until pastry is puffed and golden.

Remove pan from oven; cool 5 minutes. Invert a 15x10x1” pan over pan with pastry. Carefully invert pans together; remove 13x9 pan. Transfer any vegetables that stick to finished tart. Sprinkle tart evenly with remaining cheese and 2 tsp. of the thyme. In small bowl, stir together dressing, onion and remaining thyme. Cut in squares. Serve tart warm or at room temperature with dressing.