|Boston Baked Beans|
|Cauliflower Italian Style|
|Cranberry Apple Dressing|
|Hot Tuna or Crab Soufflé|
|Onion Garlic Potatoes|
|Rice and Green Chili Cheese Bake|
|Scalloped Potatoes (variation 1)|
|Scalloped Potatoes (variation 2)|
|Sour Cream Potatoes|
|Spinach and Artichoke Au Gratin|
|Sweet Potatoes (with Cinnamon)|
|Sweet Potatoes Twice Baked|
|Teala (Potato & Zucchini Casserole)|
|Turkey Stuffing (variation 1)|
|Turkey Stuffing (variation 2)|
|Twice Baked Potatoes|
|Twice Baked Potatoes (Casserole Style)|
|Vermicelli with Anchovies|
Cut broccoli into bite-sized pieces. Par boil slightly until crunchy.
Layer the following in a 9x13 baking dish:
1 can soup
imitation crab meat
1 can soup
cheese (grated and mixed together)
Bake at 325° until cheese melts.
|Nana's Note: Recipe contributor, Joyce Ricketts, tells us that everyone likes this dish -- even those who don't usually like broccoli!|
Slower Cooker (Crock-Pot) Method
Soak beans in water in slow cooker overnight. Do not drain. Cover and cook on high 2 to 3 hours, until tender. Drain beans and reserve the liquid.
Add remaining ingredients and sufficient reserved liquid (about 3/4 cup) to barley; cover beans. Cover and cook on low setting in slow cooker 10 to 12 hours. Serve hot.
Place beans in large saucepan, add water. Bring to a boil for 2 minutes. Remove from heat, cover loosely and let sit for 1 hour.
Return to heat, bring to a boil; cover and simmer over low heat for 1 hour until beans are tender. Drain beans and reserve the liquid.
Place beans into a 2 1/2 quart bean pot or casserole; add onion and mix. Submerge the pork (or ham) into the bean mixture. Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans.
Cover and bake in a 300° oven for 5-6 hours. Check beans about once an hour and add bean liquid or water if beans are dry. At start of cooking time beans should be covered with liquid. At end of cooking beans should be moist and covered with syrupy liquid
Prepare head of cauliflower by removing outer leaves and as much of the core to keep head intact. Wash thoroughly. Place in deep sauce pan.
Slice 1 large onion and 1 bell pepper in thin rounds, then lightly saute in oil. Pour your choice of sauce over top of cauliflower and season to taste with garlic powder, oregano, and basil.
Cover and cook on medium heat until tender. Cooking time will depend on the size of the cauliflower. Serve cauliflower whole on a platter.
|Nana's Tip: I found 1 teaspoon of oregano and 1/2 teaspoon basil to be about right for my taste.|
|Nana's Note: As an option it's possible to cook this recipe in a covered casserole dish for about 1/2 hour at 350°F. Do not overcook or the head will fall apart.|
Place bread crumbs into a roasting pan. Bake uncovered, in a 350° oven for 10 minutes or until dry, stirring once. Transfer bread crumbs into a very large mixing bowl; set aside.
In a skillet, cook bacon until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Add onion and garlic to drippings. Cook over medium heat until onion is tender, stirring frequently. Remove from heat. Stir in apple, cranberries, cider, parsley, thyme, pepper and salt.
Add apple mixture and bacon to bread crumbs. Toss gently to mix. Drizzle with enough broth to moisten, toss lightly. Place stuffing in a three quart casserole. Bake covered in a 325° oven for 30 to 40 minutes or until heated through (for in-the-bird stuffing, skip this step).
Prepare ahead directions: Prepare stuffing as directed and turn into the 3
quart casserole, but do not bake. Cover and chill up to four hours. Bake, covered,
in a 325° oven for 45 to 55 minutes or heated thoroughly.
|Nana's Note: This dressing can do double duty as a stand alone side dish or turkey stuffer.|
On medium heat, in a three quart pan, cook onion, bell pepper, garlic and margarine until onion is limp; stir frequently. Cook about 10 minutes.
Add rice and stir an additional two or three minutes. Add broth and continue stirring. Bring mixture to a boil, reduce heat to simmer. Cover and cook 25 minutes.
Stir cheese and chopped parsley into rice mixture. Let stand about 2 minutes.
|Nana's Tip: This dish can be prepared before serving and re-heated in a 350° oven for about 45 minutes.|
Cut four slices of the bread into 1/2 inch cubes. Layer the bottom of a 8x8 baking dish with bread cubes. Mix the tuna or crab, onion, green pepper, celery and mayonnaise together. Spread mixture over diced bread. Trim crust from remaining four slices of bread and place on top of tuna or crab mixture.
Mix beaten eggs and milk together and pour over the top of the bread, being careful to cover all of the bread. Cover with plastic wrap. Place in refrigerator over night. Remove from refrigerator and warm to room temperature.
Remove plastic wrap, bake at 325° for 20 minutes. Remove from oven and
sprinkle cheese and paprika on top. Return to oven and bake for 15 minutes more
at 325°. Serves 4 to 6. Let stand 10 minutes before serving.
Preheat oven to 350°F. Use a sharp knife to puncture potatoes several times. Microwave potatoes on high for 13-14 minutes, or until they are tender when poked with a knife or fork (microwave oven cooking times vary).
Cube the potatoes into small bite sized pieces. Put the cubed potatoes into a large ziplock (re-sealable) plastic bag.
In a small bowl, mix oil and soup mixes. Mix until lumps are dissolved. Pour the mixture over the potatoes in the bag. Seal bag and rotate the potatoes around in the bag so that the oil mixture coats the potatoes.
Pour the potatoes into an 8x8 or a 9x9 pan. Bake for 30 minutes.
| Nana's Tip: For a variation add bell peppers,
or put cheese on top. Recipe contributor Patti Seebode uses 1/3 cup of
oil for the basic recipe and increases the oil by 1 to 2 tablespoons depending
on how much extra ingredients are used.
If you don't like garlic, use two onion soup mixes. Conversely, if you don't like onions, use two garlic herb mixes.
|Nana's Note: Recipe contributor Patti Seebode tells us that this easy and versatile recipe is great with BBQ chicken or steak -- and also for breakfast with omelets or eggs.|
Squirt water from a garden hose into ice tray. (It's best if the hose has sat in the sun for at least 2 weeks.) Use a shop towel to clean any over-spray.
Place the tray into the garage freezer (32° or less). (A kitchen freezer will ruin the ice's delicate flavor.) Check ice every 30 minutes with your thumb. The ice is done when you can leave a greasy thumb print on the surface.
If your thumb does not leave a mark on the ice simply grab a beer and check back in 30 minutes. Patience is a virtue...this step is kinda like watching paint dry.
Use a hammer to make crushed ice. Use a wood plane to make shaved ice.
Optional: Spray the ice tray with a light coating of WD-40 all-purpose oil. This will make the cubes pop out much easier. Be sure to wear safety goggles -- the cubes will become airborne missiles!
|Recipe History: This recipe has been handed down father-to-son for countless generations.|
Cook rice according to package directions. Cook zucchini in a small amount of water until crisp. Drain and set aside.
In a three-quart buttered casserole place cooked rice, cover with chopped chilies. Sprinkle with 1/2 of the cheese, arrange zucchini over cheese, add tomato slices, sprinkle with salt.
Combine sour cream, oregano, garlic salt, green pepper and onions. Spoon evenly over tomato layer. Scatter remaining cheese over all.
Bake covered at 350° for 45 to 50 minutes or until heated through. Sprinkle with parsley and serve.
|Nana's Note: This recipe freezes well for later serving.|
Heat corn and milk, gradually stir in egg. Add one cup cracker crumbs salt and pepper. Mix well.
Pour into a greased medium size casserole dish. Top with buttered cracker crumbs. Bake at 350° for 20 minutes.
|Nana's Tip: As an option add 1/4 cup chopped onion and/or 1/4 cup chopped green pepper.|
|Recipe History: This recipe, created by Erma Welton, was always part of her Thanksgiving and Christmas dinners. Through the years I added the onion and bell pepper as an option.|
Mix corn starch with small amount of the cold milk, add to the remaining milk. Cook in the microwave, in a quart size Pyrex measuring cup, stirring a couple of times until it thickens. Add butter, salt, pepper and cheese.
Place sliced potatoes in a two quart casserole, mix with cheese sauce. Bake
at 350° for one hour, uncovered.
|Nana's Tip: For scalloped potatoes without cheese,
substitute cheese and corn starch mixture with a can of cream of mushroom
soup, 3/4 cup of milk, 1/2 bell pepper chopped, 1/2 onion chopped and salt
As an option, place small amount of grated cheese on top for the last 15 minutes.
Always peel and slice the potatoes as the last step. If the peeled potatoes
sit too long they will turn black.
Combine potatoes, butter, salt and pepper. Add soup, sour cream, cheese and onion. Bake at 350° for 30 minutes.
Top with topping (2 cups crushed cornflakes mixed with 1/2 cup melted butter)
and bake additional 15 minutes.
Melt margarine stir into defrosted potatoes. Add remaining ingredients and
blend together. Cover with bread crumbs. Bake 1 hour uncovered at 350°.
Peel potatoes and quarter. Boil in water until soft; drain well. Mash potatoes; mix in the cream cheese and sour cream. Continue mashing and mixing until potatoes are fluffy. Salt and pepper to taste.
At this point the potatoes can be stored in the refrigerator. To serve,
place potatoes in a greased Corning casserole dish (or equivalent), dot with
butter. Cover and bake at 350° for 20-30 minutes or until warm.
|Nana's Tip: To add extra zest to this dish add: chopped onions (to taste) and/or chopped ham and 1/2 cup grated sharp cheddar cheese.|
|Nana's Note: These potatoes will keep in the refrigerator for several days. Prepare and use as needed.|
Drain marinade from artichokes. Set aside a few artichokes for garnish. Distribute remaining artichokes over the bottom of a shallow 1-1/2 quart casserole or a 9 inch square backing dish.
With a mixer, beat cream cheese and butter until smooth and fluffy; gradually blend in milk.
Arrange 1/2 of the thawed and drained spinach over artichokes. Spread 1/2 of the cream cheese mixture over the first layer of spinach. Add a final layer of the remaining spinach.
Spread the remaining cream cheese over the last layer of spinach. Sprinkle lightly with pepper. Dust with Parmesan cheese. At this point you may cover and refrigerate until next day.
Bake uncovered at 375° for 40 minutes (50 minutes if refrigerated) or
until top is lightly browned. Garnish with reserved artichokes. If the finished
artichokes are large, cut in half. Makes about six servings.
Place defrosted and drained spinach (squeeze out all water until spinach is dry) in a 1 3/4 quart casserole dish. Mix in canned creamed corn.
Pour beaten egg and milk over spinach mixture. Push egg mixture into spinach and creamed corn mixture until all the egg has disappeared from the top. Dot with butter, sprinkle with paprika. Bake for 1 hour at 350°.
|Nana's Tip: If you make a half recipe, bake for 30 minutes at 350°|
Scoop out the inside of zucchini to leave half inch rim. Chop the scooped zucchini into bits and cook in butter with onions and garlic until onions are soft.
Combine sautéed ingredients with flour, cheeses, herbs and eggs. Salt and pepper to taste.
Fill each zucchini with mixture and dust with paprika. Bake at 375° for
30 minutes until solidified.
Cut carrots into julienne strips. Cover and cook in boiling salted water until
just tender. Combine next four ingredients in small sauce pan. Add orange juice,
cook stirring constantly, until mixture thickens. Boil 1 minute, stir in butter.
Pour over hot carrots to coat evenly.
Add drained pineapple, brown sugar, ground cinnamon and hot cinnamon candies. Add pineapple juice; mix well to blend all ingredients.
Let potatoes sit at room temperature for 1 hour to allow cinnamon candies to partially melt. Bake 30 minutes at 350°
Remove from oven, spread marshmallows on top and bake 5 minutes more or until
marshmallows are lightly browned.
|Nana's Tip: This recipe can be cooked in a microwave oven for 15-20 minutes at power level high (depending on your microwave power). Remove from microwave place in oven set at 350°, bake another 5 minutes to lightly brown marshmallows.|
Wash potatoes then blot dry. Prick potatoes with a fork to allow steam to escape. Rub a light coating of vegetable oil onto potato skins.
Bake in 375° oven until tender, 35 to 45 minutes. Cut a thin lengthwise slice from the top of each potato. Scoop out inside being careful to leave a thin shell.
Mash potatoes in a mixing bowl until no lumps remain. Add butter, brown sugar, raisins, nuts, drained pineapple and cinnamon. Fill potato skins with mixture.
For the second baking step, increase oven to 400°. Place potatoes in an oven-proof dish. Bake for about 20 minutes. Remove dish from oven.
Set oven to broil. Place several miniature marshmallows on top of each potato, then place under broiler. Marshmallows will brown quickly, so observe until marshmallows are soft and slightly brown.
|Nana's Note: The above ingredients are for three potatoes. Double the recipe to prepare six potatoes.|
| Nana's Tip: Potatoes can be cooked and stuffed,
then refrigerated overnight. The second baking step can be completed just
before they are served the next day. Increase baking time to 30 minutes
(or until potatoes are warm).
Place a sheet of aluminum foil on lower rack of oven to catch drippings from potatoes while they are baking.
Oil casserole dish (sides and bottom) with about 3 tablespoons of vegetable oil. Layer potatoes on bottom of casserole dish, sprinkle with 1/3 of bread crumbs and cheese. Repeat layers of zucchini bread crumbs and cheese, onions and sliced peppers.
Pour tomato sauce over layers, add water, salt and pepper. Add two slices of bacon to top.
Bake covered at 350° for 30 minutes, or until potatoes are soft when pierced with a fork. Stir occasionally, add water if needed.
|Nana's Tip: I added to the tomato sauce to Mary's original recipe 1/4 teaspoon granulated garlic, 1/4 teaspoon oregano, 1/8 teaspoon basil and 1/2 teaspoon chili powder. This recipe could easily be made into a complete dinner by adding leftover chicken; browned and drained ground beef; sausage of any kind; or leftover pork chops.|
|Recipe History: This recipe was given to us by Helen Basile. I have never seen the name of this recipe written -- this spelling is from Helen and may not be an accurate spelling of this Italian dish.|
Boil potatoes gently until tender (do not over cook), drain and let cool. Peel and coarsely shred.
In a large bowl, combine shredded potatoes, cheese, onions and sour cream. Salt and pepper to taste. Butter a shallow 2 quart casserole, pour in mixture. Cover and chill in refrigerator until next day.
Bake uncovered in 350° oven until hot and top is golden brown, about 1
hour and 15 minutes. Sprinkle with paprika.
And now a glass of wine for the cook!!
Peal and cook potatoes, mash with butter or margarine. You can do this a day before making the dressing. Put onions and bread cubes separately through grinder or food processor. Onions should be a watery pulp like form. Chop bread cubes until a fine powder.
Add onion and bread mixture to mashed potatoes along with seasonings, egg,
meat, etc. Mix with feet. Oh no, no!! Mix with hands. It is best to use a dishpan
or large container. I use about 1/2 box of Bell Seasoning and 1/4 can of sage
and thyme. If it doesn't turn out--go to McDonalds.
|Nana's Tip: I cook 14 small potatoes for 10 guests.|
|Recipe History: As you can see, this recipe was written by June in good humor. I have eaten this dressing at June's home on Thanksgiving and it is delicious.|
Prepare Stove Top Dressing according to directions. Sauté celery and onions; add to dressing mixture. Prepare turkey for roasting and stuff bird.
Place any extra stuffing in a small casserole dish and bake with bird during
the last 30 minutes.
Scrub potatoes, make a small slit with a sharp knife in each potato. Bake at 350° until soft when pierced with a fork, 45 minutes to one hour, depending upon the size of the potato. Remove from oven.
While potatoes are still hot, slice off a small portion of the top of the potato, leaving 1/4 to 1/2 of the skin surrounding the opening. Carefully remove the inside of the potato, leaving enough potato to support the skin. Set potato skins aside.
Place scooped out potatoes into a 3 quart sauce pan. With a potato masher or an electric hand mixer, mash potatoes with a small amount of warm milk, add cheese and butter. Continue mashing adding just enough of the warm milk to make the potatoes soft enough to fill the empty potato skins.
Fill each potato skin with the mashed mixture. Place potatoes in a 9x12 baking
dish. In a 350° oven twice bake the potatoes for 25-30 minutes. Remove from
oven, sprinkle with small amount of grated cheese. Serve immediately.
| Nana's Tip: For an option you can add about
1/4 cup fresh salad size shrimp to each potato. The potatoes can be cut
in half to serve many guests. Sprinkle the top of the potatoes with bacon
bits. Add 1/4 cup of leftover chopped ham to each potato.
These potatoes can be made in advance then placed in the oven just before being served.
Scrub potatoes and make a small slit with a knife in each potato. Bake at 350° until soft when pierced with a fork, about 45 min.
Remove from oven, cut each potato in half and scoop the potato out of the skins into a three quart saucepan. With potato masher mash the potatoes with a small amount of milk, add cheese and butter. Continue mashing and adding enough of the warm milk until the potatoes are soft enough to easily spread into a small 8 1/2 x 6 casserole dish.
Place casserole in a 350° oven until potatoes are thoroughly warm. Remove
from oven and sprinkle with grated sharp cheddar cheese. Return to oven until
cheese has melted.
| Nana's Tip: To dress up this recipe for guests
you may want to add some of the following, chopped green onions, or yellow
onions, chopped green peppers, bacon bits or chopped ham bits on top of
potatoes along with the sprinkled cheese.
This recipe can be adapted by increasing the ingredients appropriately to serve more people. It is a good busy day recipe as it can be made ahead and twice baked just before serving time.
Fry garlic in heated oil about three minutes or until browned. Discard garlic.
Dice anchovies and add to hot oil, including the anchovy oil. Cook for two minutes stirring constantly. Set aside.
Cook vermicelli according to package directions. Drain. Arrange on platter or in bowl. Pour the garlic and anchovy mixture over the vermicelli and toss lightly.
Sprinkle with sweet crushed pepper and Parmesan cheese. Provide extra cheese
if desired. Serves 4 to 6.
|Recipe History: Nana received this recipe -- originally created by Maria Perri (Norma Welton's Nana) -- from Shoney Gustafson. This recipe most likely came from Italy from Maria Perri's Mother. Shoney put the recipe into exact measurements so that others could prepare it. Shoney sent the recipe to the Richmond Independent newspaper where it was printed in the food section.|
Drain yams, mash well. Drain pineapple. Reserve juice, add juice to yams, sugar and butter, beat well. Stir in pineapple and pecans.
Coat inside of 1 1/2 qt casserole with Pam. Spoon in mixture. Bake 20 min.
at 350°. Remove from oven, sprinkle with marshmallows, bake 10 min.
longer. Serves 8.
Adapted from a recipe appearing in the Good Housekeeping Magazine