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CONTENTS DISK 60                                  (97 kb)

ALABAMA SPOON BREAD                                              03

ARTICHOKE CASSEROLE                                             03

BAKED CRANBERRY RELISH                                          04

BROCCOLI AND RICE                                                     04

BROCCOLI CASSEROLE                                                         04

CHEESE SAUCE FOR VEGGIES                              04

CHEESY BROCCOLI BAKE                                     05

CHEESY SPINACH                                                                  05

CORN ON THE COB                                                      05

CORN SOUFFLE                                                                 06

CREAMY PASTA                                                                       06

CRISPY FRIED CARROTS                                        07

CRISPY FRIED EGGPLANT                                      07

DILLED CUCUMBERS                                                         08

DILLY BEANS                                                                      08


FRIED CORN FRITTERS                                                    09

FRIED CUCUMBERS                                                         09


HARVARD ONIONS                                                        10

HERBED POTATOES                                                  10

HONEY ROASTED VEGETABLES                               11


KENTUCKY STYLE GREEN BEANS                                  12

LATKES                                                                                12

LEMON DILL RICE                                                                12

MARINATED VEGETABLE POTPOURRI                        13

ORANGE RICE                                                              13

PASTA STUFFED TOMATOES                                      14

PEA and BROCCOLI BAKE                                     14

PERFECT SPANISH RICE                                      14

PINE NUT PILAF                                                             15

POTATO CASSEROLE                                                         15

POTATO STUFFED PEPPERS                                         16

POTATOES AU GRATIN                                                  16

RAZORBACKS                                                                  16

RICH MASHED POTATOES                                      17

SALSA FROM MOM                                                  17

SAVANNAH RED RICE                                                     17

SESAME ASPARAGUS                                                         18

SKILLET SAUERBRAUTEN                                     18

SOUR CREAM CUCUMBERS                                             18


SPINACH AND RICOTTA POTATOES                          20

SWEET POTATO BALLS                                                           20


VEGETABLE MEDLEY                                                    21

VEGETABLE MEDLEY SAUTE                                              21











































This baked pudding-like side dish made with cornmeal is a cross between corn bread and a soufflé. It's usually soft enough to eat with a spoon.

1 1/2 cups buttermilk
1 cup solid-pack pumpkin (not pumpkin-pie mix)
4 large eggs, separated
3 tablespoons chopped fresh chives
4 tablespoons margarine or butter (1/2 stick)
1 1/2 cups yellow cornmeal
1 tablespoon brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper

Preheat oven to 350 degrees F. Lightly grease shallow 2 1/2-quart ceramic baking dish. In medium bowl, with fork or wire whisk, mix buttermilk, pumpkin, egg yolks, and 2 tablespoons chopped chives.

In 4-quart saucepan, heat margarine or butter and 1 1/2 cups water to boiling over high heat. Remove saucepan from heat. In small bowl, with wire whisk, mix cornmeal, brown sugar, baking soda, salt, and pepper. Gradually whisk cornmeal mixture into hot liquid in saucepan until blended. Then whisk in pumpkin mixture.

In small bowl, with mixer at high speed, beat egg whites just until stiff peaks form. Gently fold egg whites, one-third at a time, into cornmeal mixture until blended. Spoon batter into baking dish and sprinkle with remaining 1 tablespoon chives. Place baking dish in roasting pan on oven rack. Pour boiling water into roasting pan until it reaches halfway upside of baking dish. Bake spoon bread 50 to 55 minutes until lightly
browned and puffed and knife inserted 2 inches from center comes out clean.


1 or 2 cans artichokes hearts (rinsed well) squash thru fingers
3 - 4 cloves garlic minced (more if you like)
1 small onion minced
salt & pepper to taste
1/2 tsp. lemon juice
Italian bread crumbs (enough as not to be too wet but still moist like if you form a ball

     with mixture it won't fall apart easily)

Mix all ingredients together; adjust seasonings;  if you need more garlic, add it now.   Put in a greased 8x10 baking dish bake at 350 until top is browned.
(approx. 30 - 45 minutes)


4-1/2 cups cranberries
1-1/2 cups sugar
1 cup chopped walnuts, toasted
1 cup orange marmalade
2 tablespoons lemon juice

T cranberries and sugar; place in a lightly greased 2-qt. baking dish.  Cover and bake at 350o for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.    6-8 servings

1 package (10 oz) frozen chopped broccoli
1 cup cooked rice
1/2 teaspoon celery salt
1-1/2 cups cubed process American cheese

Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.  Yield: 4 servings


2 - 8oz boxes of frozen broccoli or 4 cups fresh, chopped
                         (You can also use other vegetables, if you wish.)
2 cans cream of mushroom soup
2 cups grated cheddar cheese
2 cups crushed crackers, cheese Ritz are great
Margarine (about 1/4 cup) or butter
2 cups mayonnaise
2 eggs, lightly beaten
salt and pepper to taste

In a casserole dish or small roaster, combine vegetables, soup, cheese, eggs
and salt and pepper. Mix well. Smooth out the mixture and layer crackers on top. Place about 6 or 8 small pats of margarine on top of the crackers. This helps to brown them. Bake in oven at 350 for about 45 minutes or until the casserole feels firm to the touch.


4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb Cheddar cheese, grated
Melt butter in a saucepan. Add flour, salt and pepper. Gradually stirring milk. Simmer 2 to 3 minutes, or until thickened. Add cheese, stirring to melt. Blend thoroughly.


1 package (10 ounces) frozen chopped broccoli
1 can condensed cream of chicken (or mushroom) soup, UNDILUTED
1 jar (8 ounces) of process cheese spread. (I use Cheez Whiz)
3/4 cup uncooked instant rice
3 tablespoons seasoned bread crumbs
1 tablespoon of butter, melted

In a bowl, combine the broccoli, soup, cheese spread and rice. Transfer to a greased 1-1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over top. Cover and bake, in a preheated oven, at 350 degrees for 30 minutes; uncover and bake 15 minutes longer to brown the bread crumbs. This recipe will make 4 servings.


2 packages (10 oz each) frozen chopped spinach, thawed and well drained
2 cups (16 oz) small-curd cottage cheese
1-1/2 cups cubed process American cheese
3 eggs, lightly beaten
1/4 cup butter or margarine, cubed
1/4 cup all-purpose flour
1 teaspoon salt

In a large bowl, combine all ingredients. Pour into a greased slow cooker.  Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted near the center comes out clean.  Yield: 6-8 servings.


6 ears fresh or frozen corn
6 tablespoons butter at room temperature
1 tablespoon orange juice
1 tablespoon honey
1 tablespoon chopped fresh or teaspoon dried basil
2 tablespoons grated orange zest
3/4 teaspoon salt
1/4 teaspoon pepper

If using fresh corn, pull off strip of husk from each ear; remove silk.  Place ears in a bowl of cold water. Prepare grill for direct heat. Drain corn; pat dry with paper towels. smooth husks over exposed surface of corn. Grill corn , turning occasionally, until tender, 6 - 8

minutes.  Meanwhile, in bowl combine butter, juice, honey basil, zest, salt and pepper. Serve with corn.  Yield: 6 servings.


1 - 8.5 oz. box corn muffin mix (Jiffy is good)
1 - beaten egg
1 - stick butter or margarine
1 - can corn, drained
1 - can creamed corn
2 - T. sugar (or honey, if you prefer)
1 - c. sour cream

Melt butter. Pour into large bowl, adding all other ingredients in order.  Stir until blended. Pour into 9 X 9" baking dish sprayed with Pam (or lightly greased). Bake at 350F. for 1 hour.


4 tbs butter
1 large onion, finely chopped
1 lb uncooked ribbon pasta (or hearty egg noodles)
1 lb broccoli, broken into florets
5/8 cup boiling vegetable stock
1 tbs all-purpose flour
5/8 cup light cream
1/2 cup grated Mozzarella cheese
Salt and ground white pepper to taste
Fresh apple slices for garnish

Melt half of the butter in a large saucepan over medium heat. Add the onion and sauté for 4 minutes. Add the broccoli and pasta to the pan and cook, stirring constantly, for two minutes. Add the boiling vegetable stock, bring back to a boil, and simmer for a further 12 minutes. Season well with salt and ground white pepper. Meanwhile, melt the remaining butter in a saucepan over medium heat. Sprinkle in the flour and cook,
stirring constantly, for 2 minutes. Gradually stir in the cream and bring to a simmering point, but do not boil. Add the grated cheese and season with salt. Drain the pasta and the broccoli mixture and pour in the cheese sauce. Cook, stirring occasionally for about 2 minutes. Transfer the pasta and broccoli mixture to a warm, large, deep serving dish, and serve garnished with fresh apple slices. Serves 4.






3/4 cup cornmeal
3/4 cup all-purpose flour
1 tsp onion powder
1 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp ground white pepper
2-1/2 tbs chopped fresh parsley
1 egg white
2/3 cup buttermilk
1/2 tsp hot sauce
4 large carrots, scraped and cut into thin strips
Vegetable oil

Combine first 7 ingredients, set aside. Beat egg white until foamy; stir in buttermilk and hot sauce. Dip carrot in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture. Pour oil to depth of 1 inch into a Dutch oven; heat to 350 degrees F. Fry carrots 2 minutes or until lightly browned. Serve immediately. Yield: 4 servings.


1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired

Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges. Serves 2 as a side dish or first course.

NOTE from the person who submitted this recipe: The Italians use eggplant in many of their dishes because beef is rare and very expensive in Italy. When cooked properly it can almost have the taste of meat. I once had a casserole when I was there which I thought was made from beef and was pleasantly surprised when I was told that the main ingredient was EGGPLANT!!!


2 medium cucumbers, seedless
1 tablespoon salt
1/2 cup sour cream
1/4 cup chopped fresh dill
Salt, pepper

Slice the cucumbers paper thin and place in a colander. Sprinkle with salt and weigh the cucumbers down with a plate and some canned goods for additional weight. Allow cucumbers to drain for 30 minutes to 1 hour. Turn the cucumbers out onto paper towels and press dry, eliminating as much moisture as possible. Combine the cucumbers with the remaining ingredients and serve chilled. Yield: 4 servings


Clean and stem string beans. 


5 cups vinegar (usually use white or cider)
5 cups water
1/2 cup pickling salt



1/2 t crushed red pepper

1/2 t mustard seed

1/2 t fresh dill

fresh peeled garlic

In each pint jar, crushed red pepper, mustard seed, fresh dill and at least one clove garlic. (I use about 4-5)  Fill jars with upright, cleaned, and stemmed fresh green beans; pour simmering brine over beans and spices. Seal with scalded tops and process 5 minutes in boiling water bath. Ready to eat in about 30 days for full flavor.


1 (11 oz) can Green Giant Super Sweet Yellow and White Corn, undrained
2 cups milk
3 tbs butter or margarine
1/2 tsp salt, if desired
1/8 tsp ground black pepper
2 cups Hungry Jack Mashed Potato Flakes
1/2 cup sour cream
2 tbs grated Parmesan cheese
2 tbs real bacon bits

In medium saucepan, combine corn, milk, margarine, salt and pepper; mix well. Cook over medium heat until mixture is hot and bubbly. Remove from heat. Stir in potato flakes and sour cream until well blended. Sprinkle with Parmesan cheese and bacon bits. Yield: 4 to 8 servings.


1 cup corn meal
2/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup melted margarine
1 egg beaten
1/2 cup cheese(grated)

Mix together in small bowl: corn meal, flour, baking powder and salt. Set aside.
Mix in main bowl: milk, melted margarine, egg and cheese, just until moistened. Put about 1/4 cup on hot, slightly greased, grill or skillet. Cook like pancakes until
brown on both sides. Add a little milk if batter gets too thick. Serve with butter and honey. Eat like pancakes.


1 large egg
1 cup milk
2 cucumbers
2 cups cracker crumbs, finely crushed
Butter or vegetable oil
Salt and ground black pepper

Beat the egg and add the milk. Peel and slice the cucumbers, and dip them into the cracker crumbs. Lay the cucumber slices out to dry a little, then dip them into the egg mixture and then again into the cracker crumbs. Fry them in butter or vegetable oil until golden brown, drain on paper towels, and season with salt and pepper to taste.

Yield: 6 servings.  (Editor’s note:  I think this would work with zucchini, as well.)


Many heartland cooks claim that parsnips give standard mashed potatoes a hint of sweetness. If you use the parsley root, mince the tops and add them to the dish when the instructions call for minced fresh parsley.

1 1/2 pounds potatoes, peeled, cut into 2-inch pieces
1 pound parsnips, peeled, cut into 1 1/2-inch pieces
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (opt)
1 large garlic clove, halved
3 cups (or more) water
1 14 1/2-ounce can low-salt chicken broth
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
2 tablespoons minced fresh parsley or parsley root tops
Additional minced fresh parsley

Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.

Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature.  Re-warm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

4 medium onions, cut into 1/2" slices
1/2 cup water
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup vinegar
2 tablespoons butter or margarine
1/2 teaspoon dried parsley flakes

Place onions and water in a saucepan. Cover and cook over medium heat until tender, about 12 minutes. Meanwhile, in another saucepan, combine sugar, flour, salt and vinegar; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Stir in butter until melted. Drain onions and add to the sauce; sprinkle with parsley. Heat through.
Yield: 5 servings. (Editor asks whether the onions actually graduated from Harvard?)


4 small new potatoes
2 tsp minced fresh parsley
2 tsp minced chives
2 tsp reduced-calorie margarine

Peel a 1/2-inch strip around center of each potato. Cook, covered, in boiling water 20 minutes or until tender. Drain potatoes; add remaining ingredients, tossing to coat.


1/2 cup olive oil
1/2 cup honey
1/4 cup red wine vinegar
1/2 tsp salt
1 tbs chopped fresh thyme
2 acorn squash, cut into wedges
2 red bell peppers, cut into 2-inch pieces
2 green bell peppers, cut into 2-inch pieces
2 small purple onions, sliced
1 fennel bulb, sliced

Combine first 5 ingredients in a large bowl; add squash and remaining ingredients, stirring to coat vegetables. Pour vegetable mixture into an aluminum foil-lined roasting pan. Bake at 425 degrees F. 40 to 45 minutes or until tender and lightly browned, stirring occasionally. Serve with a slotted spoon. Yield: 8 to 10 servings.


Any mashed potato recipe can be convert with Instant Mashed Potato Flakes. I have discovered that the following the directions on the package screams  "Instant Mashed Potatoes". By substituting more milk, adding more salt and pepper, and butter, they are closer to home made tasting. One time I only had one red potato in the house, cleaned it, leaving some of the skin on, cubed it up, cooked it in the microwave, mashed it with a fork and added it to a batch of Instant Mashed Potatoes and every one complimented me on the wonderful mashed potatoes, insisting that they had to be real because there were bits of peel in them. (I've done that more than once since) Another trick is to let them have plenty of time to absorb the liquids, even resorting to letting them sit in a water bath for 10 or 15 minutes, or just let them sit and reheat in the microwave just before serving. I add garlic, cheddar cheese, green onions, Philly cheese, bacon, anything I feel like adding that my family likes with potatoes. Sorry I don't have any
real recipes.


(Editor’s note:  Instant mashed potatoes seem to have several different designations.

I had some with no designation other than “Instant Mashed Potatoes.”  The only directions given on the side of the package were for apparently written for the operator

of a cafeteria or perhaps a prison kitchen.  I learned the hard way that substituting those

I.M.P. granules for “buds” or “flakes” was a big mistake.  When you buy I.M.P. in a box,

be certain that the recipes written on the boxes are for a family; not a population.  In

the various cookery files on this site, there are several recipes using I.M.P., and they

are usually referred to as “buds” or “flakes.” )





2 cans cut green beans
1/8 teaspoon onion powder
4 slices bacon
Shake garlic powder

In medium saucepan, place green beans and turn on medium heat. Meanwhile, in skillet, fry bacon until crisp. After bacon is done, pour bacon grease on green beans. Take bacon, let cool, then crumble. Add bacon to green beans along with onion powder, salt, pepper, and shake of garlic powder. Cook beans till liquid is almost gone. Add 1/2 cup of water, cook beans down again. Remove from heat. Let stand 5 minutes; serve.


(Editor, Spike the Grate, does it a little differently.  I drain the beans, and rinse them to remove high sodium; cut the bacon with scissors into 1/4-inch pieces.  Saute the bacon

snippets until about half-done, add the beans to the bacon and drippings, add minced red onion, minced green pepper slice, shake of black pepper, and shake of garlic  powder.  Cover and cook for about 10 minutes or so.  Watch it so it doesn’t scorch.)


6 Potatoes
2 Eggs
1 teaspoon salt
1/4 teaspoon pepper
1 small onion grated
2 Tablespoons flour

1/4 tsp.  baking powder
1/4 cup oil for frying

Peel and grate potatoes. Mix all ingredients together except oil. Pour oil into frying pan and heat. Drop potato mixture by tablespoon onto frying pan. Fry latkes until golden brown and then turn and cook other side. Serves 6. Perfect with applesauce.


1 tablespoon vegetable oil
1 cup white or long-grain brown rice
1 cup finely chopped red onion
1 stalk finely chopped celery
1 large clove garlic, minced
1 (13-oz) can chicken broth
1/3 cup water
1/4 cup minced fresh dill OR 1 tablespoon dried dill

Heat oil over medium-high heat. Add rice, onion, celery and garlic. Saute about 5 minutes. Add chicken broth, water and lemon juice. Bring to a boil, reduce heat and simmer, covered 20 to 30 minutes. Stir in minced dill and pepper. Remove from heat. Cover and let stand 10 minutes.  Garnish with fresh dill sprigs or lemon wedges if desired. Serves 4.


3 cups cauliflowerets
3 cups broccoli flowerets
1 cup mushrooms, halved if large
1 cup carrot coins
1 red onion, thinly sliced
1/2 cup red pepper strips
1 cup corn oil
1/2 cup red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried dillweed
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/8 teaspoon pepper

Combine all vegetables in a large salad bowl. Combing remaining ingredients in a jar with a tight-fitting lid. Shake well and pour over vegetables. Marinate 3-4 hours before serving. Makes 8 cups.


2/3 cup diced celery
1/4 cup butter or margarine
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
2 tablespoons grated orange peel
1 tablespoon dried minced onion
1 teaspoon salt
1/8 teaspoon dried thyme

In a saucepan, saute celery in butter until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender.  Yield: 4-6 servings.


5 tbs olive oil, plus extra for greasing
8 large round tomatoes
1 cup dried ditalini (or other very small pasta)
8 black olives, pitted and finely chopped
2 tbs chopped fresh basil
1 tbs finely chopped fresh parsley
2/3 cup freshly grated Parmesan cheese
salt and ground black pepper

Brush a cookie sheet with olive oil. Slice the tops off the tomatoes and reserve to make "lids." If the tomatoes will not stand up, cut a thin slice off the bottom of each tomato. Using a teaspoon, scoop out the tomato pulp into a strainer, but do not pierce the tomato shells. Invert the tomato shells onto paper towels, pat dry, and then set aside to drain thoroughly. Bring a large saucepan of lightly salted water to a boil. Add the ditalini and 1 tbs of olive oil and cook until tender, but still firm to the bite. Drain pasta thoroughly and set aside. Put the olives, chopped basil, parsley, and Parmesan cheese into a large mixing bowl and stir in the tomato pulp. Add the pasta to the bowl. Stir in the remaining olive oil, mix together well, and season to taste with salt and ground black pepper. Spoon the pasta mixture into the tomato shells and replace the "lids." Arrange the tomatoes on the cookie sheet and bake in a preheated oven at 375 degrees F. for 15 to 20 minutes. Allow to cool slightly before serving. Yield: 4 servings.

1 package (16 oz) frozen peas, thawed
1 package (16 oz) frozen chopped broccoli, thawed and drained
1 can (10-3/4 oz) condensed cream of mushroom soup
1 jar (8 oz) process cheese sauce (or toss a few slices of cheddar into the soup)
1 cup seasoned salad croutons

In a bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. sprinkle with croutons. Bake, uncovered, at 350o for 12-17 minutes or until bubbly.  Yield: 4-6 servings.


1 1/2 tbsp of oil
1 cup raw rice
1 4 oz can tomato sauce
1 small onion
2 cups water
1 tsp pepper
1 1/2 tbsp garlic salt.
1 tsp chili powder (op)

Warm the oil in a skillet.  Add rice, and brown it for 10 to 15 minutes over medium heat.

Cut the onion into slices or wedges, and put them into the skillet while the rice is browning.  Add pepper, chili powder, and garlic salt, mixing it thoroughly.  When the ride starts to change color, pour in the water and half a can of the tomato sauce.  Cover  and reduce heat to low.  Simmer for 30 minutes WITHOUT PEEKING. 


1 tablespoon olive oil
1 medium red onion, minced
2 to 3 cloves garlic, minced
1 1/4 cups long-grain rice
1/3 cup pine nuts OR slivered almonds
2 1/4 cup chicken broth
1/4 cup lemon juice
1 to 2 tablespoons chopped fresh mint
Freshly grated rind of 1 lemon

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic. Saute until soft, about 5 minutes. Add rice and nuts, stir until golden brown. Add broth and lemon juice, bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, 20 to 25 minutes. Just before serving, add mint, lemon rind and pepper. Fluff with two forks. Serves 4.


8 med. potatoes
1/4 cup butter
1 can cream of mushroom soup
3 chopped green onions
2 cups grated cheddar
1 1/2 cups sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup crushed corn flakes

Cook potatoes in skins until barely tender, cool, peel and grate. Blend soup, butter, sour cream, spice, onion and 1 1/2 cups of the cheese. Mix with potatoes and put in buttered 2 1/2 qt. casserole.

Bake uncovered at 350 degrees for 30 min. Combine remaining cheese and corn flakes and sprinkle over top and return to oven for 10-15 min. longer.


4 medium potatoes (about 1 1/4 pounds)
6 medium red or green peppers
4 tablespoons butter
1 medium onion, chopped
1 small chili or jalapeno pepper, seeded and chopped
2 teaspoons curry powder
2 teaspoons lemon juice

Preheat oven to 350* F.  Grease a large, shallow casserole or baking dish; set aside.
In a medium saucepan in 1/2-inch water, cook potatoes until just fork-tender. Peel and cut into cubes, set aside. Cut tops off peppers, remove seeds and membrane. If desired, blanch, rinse and drain well. Set peppers aside.

In a large skillet over medium heat, melt butter. Add cubed potatoes, onion and chopped chili pepper. Cook, stirring often, about 5 minutes or until potatoes are a golden brown. Stir in curry powder. Cook 2 minutes more. Sprinkle with lemon juice. Divide evenly and spoon into the peppers. Place in the prepared pan. Bake 20 minutes. Serves 6.


6 potatoes
1 1/2 cups plain yogurt
1 cup grated cheese (your choice)
Salt and pepper

Peel and slice potatoes thinly. Pour a thin layer of yogurt into a 9- x 12-inch casserole dish. Add a layer of potatoes, a layer of cheese, salt and pepper. Repeat layers until potatoes are used up. Finish with a layer of yogurt.  Cover with aluminum foil. Place dish in a pan of hot water. Bake at 350* F until potatoes are cooked, about one hour. Check after 30 minutes and add yogurt or cream if the mixture appears too dry.
Remove pan from water, uncover and continue baking until top is golden.  Add cheese and return to the oven until the cheese is melted and golden.



6 baking potatoes, uniform size
1/2 cup butter
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
Paprika, for garnish

Preheat oven to 450* F. Generously grease a large shallow baking dish. Set aside.
 Peel potatoes. Starting at one end, cut 1/4-inch slices without cutting all the way through to the bottom of the potato. Slices will fan out slightly. Place potatoes in the baking dish, cut side up. Sprinkle with salt and pepper to taste, dot with butter.

Bake for 20 minutes, basting occasionally with butter from the bottom of the dish.
In a small bowl, mix Parmesan cheese and bread crumbs. Remove potatoes from the oven and sprinkle the bread-cheese mixture between the slices and over the top. Bake 25 to 30 minutes longer without basting, or until golden brown and tender. Sprinkle with paprika. Serves 6.


3 (14 1/2 oz.) cans diced tomatoes
1 (14 1/2 oz.) can tomato sauce
1 Large onion (chopped)
3-5 fresh jalapeno peppers, chopped (use less if you
prefer milder salsa)
1/2 cup lemon juice
5 clove garlic, minced
salt to taste
1/2 bunch fresh cilantro (chopped)

Place two cans of diced tomatoes in blender and process just a few seconds. In medium-size saucepan, add partially blended tomatoes and the third can of diced tomatoes, tomato sauce,  onion, jalapeno peppers, lemon juice,garlic and salt. Cook
10-20 minutes, or until salsa comes to a boil. Let cool. Add fresh cilantro. Place in sealed container and refrigerate until serving time.


2 (16 oz) cans whole tomatoes, undrained
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups long-grain rice, uncooked
2 tsp salt

1 tsp sugar
1/4 tsp ground black pepper
1/8 tsp hot sauce

Place tomatoes in container of an electric blender; process until smooth, and set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 1-1/2 tbsp. drippings in skillet. Crumble bacon and set aside. Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in pureed tomatoes, rice, and remaining ingredients. Cook mixture over medium heat 10 minutes. Spoon into a
lightly greased 3-quart baking dish. Cover and bake at 350 degrees F. for 1 hour.

 Yield: 8 servings.


6 fresh asparagus spears, trimmed
1/4 teaspoon salt, optional
1 teaspoon butter or margarine
1 teaspoon lemon juice
3/4 teaspoon sesame seeds

Place asparagus in a skillet; sprinkle with salt if desired. Add 1/2 inch of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Meanwhile, melt butter; add lemon juice and sesame seeds. Drain asparagus; drizzle with the butter mixture.  Yield: 1 serving.


2 tablespoons vegetable oil
8 ounces thinly sliced round steaks
1 large onion, chopped
2 tablespoons crushed gingersnap cookies
1/4 teaspoon ground allspice
1 cup canned beef broth
1 to 2 tablespoons red wine vinegar

Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and sear until brown, about 1 minute per side. Transfer steaks to plate. Add onion to skillet. Reduce heat to medium and sauté onion until brown, about 8 minutes. Add cookies and allspice and stir 1 minute. Add broth. Whisk sauce until thick, about 3 minutes. Season with vinegar, salt and pepper. Return steaks and any juices to skillet; simmer 1 minute.


2 large cucumbers, peeled and sliced
1 large onion, sliced into rings
3/4 c. sour cream
3 T. apple cider vinegar
2 T. sugar
salt and pepper to taste

Combine the cucumbers and onions in a bowl. Mix remaining ingredients in a separate bowl and pour over cucumbers and onions. Mix well and chill. Makes 6 to 8 servings.

Editor’s note:  There seems to have been some controversy over this recipe!  This is

quoted from Jamie’s files:

The ingredients I have for it is as follows:

1-2 thinly sliced cucumbers
1/2 cup of vinegar
2-3 tbsp sugar
1/2 cup sour cream
1 medium thinly sliced onion

Mix together and chill a few hours before serving.

Cucumbers (sliced thin)
Onions (sliced thin)
Sour Cream
Garlic powder (optional)
salt and pepper

That's it! Use enough sour cream to coat the cucumbers and onions. I use a mandolin to slice the veggies thin enough. The water content of the cucumbers and onions will thin the sour cream when you let it rest and mingle together in the refrigerator (at least an hour before serving).

I have the recipe for Linda for the cucumbers. Take a pint of sour cream and add a teaspoon of red wine vinegar and stir together. Add thinly sliced cucumbers and a small amount of thinly sliced onions. Salt and pepper to taste. Its delicious! My great grandmother used to make it for us all the time.  The white sauce she is referring to is either heavy cream or buttermilk, with dill, onion, salt and pepper and a dash of lemon, that's how my granny made it in the Black Forest of Germany!


1/4 cup butter
1 tablespoon flour
1 teaspoon prepared horseradish
1/2 teaspoon parsley flakes
1 cup sour cream
2 tablespoons reconstituted lemon juice
6-8 medium potatoes, baked

In a small saucepan, melt butter and stir in flour. Cook until smooth and bubbly. Stir in horseradish and parsley. Remove from heat, stir in sour cream and lemon juice. Chill. Serve on baked potatoes. This topping is also delicious served over asparagus or broccoli.

4 med. baking potatoes
1 pack. 10oz. chopped frozen spinach - thawed and squeezed dry
1 cup part-skim ricotta cheese
1/3 cup 1% milk
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 Tbsp. grated Parmesan cheese

Poke, wrap in paper towels, and microwave potatoes until tender.  Combine all except cheese and mix until smooth (electric mixer for 1 min.)  Split potatoes, fill equally and top with cheese Microwave for 2 minutes. 4 servings


4 sweet potatoes (peeled, cooked, and mashed)
24 large marshmallows
2 cups crushed corn flakes
1 stick of butter
1 cup dark brown sugar packed
4 Tbls. milk

Mold small amount of sweet potatoes around each marshmallow.  Roll in crushed corn flakes and place in 9 X 13 baking pan. In a saucepan, melt butter, brown sugar and milk until smooth. Pour mixture over balls and bake for 15 to 20 minutes at 375 degrees until brown and bubbly.



 Bake a bunch of your potatoes. If they are large, cut them in half; if small, just slit open. Scoop out the pulp into a bowl (being careful not to tear the skins) and mash it.  Add butter, crisp bacon, chives, sour cream, shredded cheddar cheese, and salt & pepper to taste (whatever you like in a potato). Stir this all together and re-stuff the skins. Wrap each separately in foil and freeze. 

 When ready to use, bake in foil (or unwrap and Micro-cook) to reheat. These make great afternoon snacks or a quick side dish for dinner.


A helpful (freezer) tip applies to the things you make to freeze, such as scalloped or au gratin potatoes.  When you cook them, line the baking dish with heavy duty foil.  Once frozen in the foil-lined container, you can remove the casserole from the pan thereby  saving some space in your freezer and not tying up your dish. Simply unwrap and return it to the dish when ready to cook.


1/4 cup vegetable oil
1 clove garlic, quartered
1 cup carrot sticks
1 cup sliced celery
1 cup cauliflowerets
1 cup broccoli flowerets
1/3 cup chicken stock
1/2 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper

In a large skillet or wok, stir-fry garlic in oil for 2 minutes. Remove garlic and discard. Add carrots and celery and stir-fry for 2 minutes. Add cauliflower and broccoli, stir-fry 5 minutes. Combine chicken stock, dillweed, salt, mustard and pepper. Pour over vegetables. Continue to cook until vegetables are just tender crisp. Serves 4.


2 (16-oz) cans green beans
2 (16-oz) cans small, whole onions
2 (16-oz) cans new potatoes
1 (16-oz) can small carrot pieces
2 (2 1/2-oz) jars mushrooms
1 head cauliflower, broken into flowerets
1/2 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce (recipe is in the same file)

Drain all vegetables and combine in a buttered 9- X 13- X 2-inch baking dish. Stir in cheese sauce and sprinkle top with paprika. Bake in a 350* F oven for 1 hour. Serves 6.


2 teaspoons vegetable oil
2 cups chopped Vidalia or other sweet onion
2 large garlic cloves, minced
1-1/2 cups uncooked Arborio or other short-grain rice
2 (14-1/2-ounce) cans vegetable broth
1/2 cup (2 ounces) crumbled feta cheese, divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated Parmesan cheese
Freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.

Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper. Yield: 5 servings (serving size: 1 cup).


 1 can Mixed Vegetables -- (16 oz.)
1 can Hominy -- (16 oz.)
1 can Mushrooms, chopped -- (6 oz.)
1 can Green Beans -- (16 oz.)
2 cans Cream of Mushroom Soup -- (10 oz. each)
8 ounces Cheddar Cheese -- dairy free
16 ounce bag Tater Tots
2 cloves Garlic -- minced
1 teaspoon Lemon Pepper
1 teaspoon Basil
1 teaspoon Oregano
Salt & Pepper -- to taste

Using a large colander, drain and rinse all vegetables. Mix the mixed vegetables, hominy, green beans, mushrooms, and cream of mushroom soup together in a large bowl. Add spices to the mixture and mix thoroughly. Place this mixture in a greased 8 x 8 inch baking dish. Shred cheese, and place on top of mixture. Place tater tots on top of cheese layer (you may need to work to fit them all on). Bake at 375 degrees F 15 - 20 minutes, or until tater tots crisp and brown at the top. Cool 3-5 minutes, then serve
by cutting into squares.  Notes: Hominy is corn that has been soaked in lye.  The process enlarges the kernel considerably. Grits are a fine cornmeal made from dry ground Hominy.  Tater Tots are small frozen potato puffs that have been fried, you can
purchase them at most grocery stores.