Carrot Souffle

Carrot Souffle

You'll need 1 lb carrots peeled & chopped, 3 large eggs lightly beaten, 1/2 cup sugar, 1/2 cup melted butter, 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract.

Directions:

Bring carrots & enough water to cover to a boil.  Cook 45 mins or until very tender then drain.  Process carrots in a food processor until smooth.  Stir together carrot puree, eggs, & remaining ingredients.  Place in a 1 quart baking dish and bake at 350 degrees for 45 minutes.

[from CB}

Green Beans Parmesan

Green Beans Parmesan

Take note this serves 12 (serving size 1/2 cup)

6 ounces bacon--diced
3/4 cup onions--finely chopped
6 cups green beans--cut
1/4 tsp--salt (you might want more or less. If you are using canned green beans, you might want less since they have salt)
1/2 cup cornflake crumbs
1/2 cup Parmesan cheese 

Fry bacon until crisp. Remove from fat and drain.

Cook onions in bacon fat until tender, stirring constantly.

Drain off most of bacon fat.

Heat green beans (or cook if fresh). Drain well.

Add bacon, onions, salt, cornflakes, and cheese to green beans. Toss lightly until completely mixed. Serve immediately.

[from Valerie]

Butternut Squash with Polenta

Tonight we had butternut squash w/ polenta (the butternut squash alone is a great side dish if you want meat as your main course)


Here's the squash recipe:

Preheat oven to 400 degrees

• 1 large butternut squash
• 1-2 garlic cloves, minced (depending on the size of the squash)
• olive oil (enough to coat)
• parm cheese (as much as you like!)

1. Peel, seed, and cut the squash into 1-inch pieces
2. In a large bowl, toss the squash with enough olive oil to coat to squash, then add garlic and toss to mix well.
3. Put squash mixture into a baking dish (I use 9X13) and sprinkle with parm cheese. (Use more if you like a crunchy top, less if not)
4. Bake uncovered for 45 min.-1 hour, until soft but not mushy.

I serve it on top of a bed of polenta, but again it's great alone as a side dish.

 
[from Maryea]

Sauteed Spinach

Here is simple sautéed spinach, but super yummy!




INGREDIENTS

1 1/2 pounds baby spinach leaves

2 TBS oil

2 TBS chopped garlic (6 cloves)

2 tsp sea salt

3/4 tsp freshly ground black pepper

1 TBS unsalted butter

Lemon



DIRECTIONS

Rinse spinach well in cold water and dry. In a large pot or Dutch oven, heat the oil and saute the garlic over medium heat for about a minute. Add all the spinach, the salt, and pepper. Toss with the garlic and oil. Cover the pot and cook for 2 minutes. Uncover, turning the heat on high and cook for another minute, stirring until completely wilted. Using a slotted spoon, put spinach in a serving bowl and top with butter, a squeeze of lemon, and a dusting of sea salt.



I save this as the last thing to prepare before serving dinner and it's yummy! I just love the garlic.

 
[from Tracy]

Slow Cooker Sweet Potatoes with Applesauce

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes


1 1/2 cups applesauce

2/3 cup packed brown sugar

3 tablespoons butter or margarine, melted

1 teaspoon ground cinnamon

1/2 cup chopped nuts, toasted

 
Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.


2.Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3.Sprinkle with nuts.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
 
[from Kristin]

Pineapple Casserole

i am making pineapple casserole. it may sound gross, but it is soooo good. i made it for DH's pot luck last week and it was the first thing to go. people were fighting over it. well, not physically, but there were some hurt feelings.




2 cans pineapple chunks & 1 can crushed pineapple drained and put in a casserole dish.



Mix 3 cups shredded chedder cheese, 6 TB flour, 1 cup sugar in a bowl. Sprinkle over pineapple chunks



Melt 2 sticks of butter. Combine butter with 2 sleeves of crushed Ritz crackers. Sprinkle crackers over top of casserole



Bake at 350 for 30 minutes.



[from Molly]

Aunt Cindy’s Cheesy Potatoes

Total Time: 35 min
Cook Time: about 45 min


Ingredients:

• 1 pint sour cream
• 2 C shredded cheddar cheese
• ½ C margarine
• 1 can cream of chicken soup
• ½ C onion, chopped
• 1 t salt
• ½ t pepper
• 32 oz. bag of southern style hash browns, thawed
• 2 C corn flakes, crushed
• 1/2 C margarine, melted

Directions:

Over medium-low heat mix and melt together first 7 ingredients (sour cream to pepper)

Arrange thawed hash browns in 9x13 dish.

Pour melted mixture from #1 over hash browns and mix until coated.

Top with corn flakes and ½ C melted butter.

Cover with foil and bake at 350° for 25-30 min.

6. Uncover and bake for 15-20 min or until bubbling in center.
 
[from lubbersfam]

Baked Apples

Baked apples: peal and slice thin. Put small amount of butter in covered sauce pan, add apples, cook on low. I add a little cinnimon/sugar or stevia mixture I pour over the apples.Let them cook for about 30 minutes. They are delicous!

[from Ada]

Plowman Salad

We make salad a whole lot. We tend to put in it whatever is in season, but here is what we strive for:


Green leaf lettuce

Spinach

Cheese cut into small cubes

Tomatoes

Broccoli

Carrots, sliced

cucumber

mushrooms



Mix together and eat with your favorite dressing.



You could also add grilled chicken, onions, boiled eggs...whatever sounds good to you.

[from Valerie]

Pea Salad

16 ounces frozen peas, thawed

1 cup lite mayo

1 small onion, finely diced

1 tsp black pepper

1 cup shredded 2% Cheddar cheese

½ cup grated Parmesan cheese




*Place peas in a colander and run under cold water until thawed but still cold. Allow to drain.

*Stir peas and mayo together. More or less, according to taste.

*Add the onion, pepper and cheeses. Mix well with the peas.

*Cover and refrigerate for at least 4 hours.

[from doodiebug30]

Mostaccioli Salad

1 box Mostaccioli pasta

1 tsp yellow food color

1 tbsp oil

1 ½ cups sugar

1 ½ cups white vinegar

2 tbs mustard

1 tsp garlic powder

1 tsp salt

1 tsp ground black pepper

1 tsp Accent (optional)

1 tbs parsley flakes

1 medium onion

1 cucumber-whole


1. Cook pasta as directed on pkg. Add yellow food color to cooking water. Drain and mix with the oil.

2. Place all other ingredients in blender and mix.

3. Pour over pasts and refrigerate 6 - 10 hours to set/blend.
4. Serve cold.



*It will seem like you’ve made too much sauce, but it absorbs into the pasta



This is so very tasty!!

[from Doodiebug30]

Katrina’s Broccoli Salad

1 head broccoli, cut into florets
( I often use 1/2 cauliflower & 1/2 broccoli)

½ pound bacon, fried and crumbled

½ cup onion, diced

3/4 cup Mayo

2 tbs Vinegar

1 tbs sugar




*Optional: raisins, craisins, sunflower seeds, slivered almonds
*Mix sauce ingredients together and toss with veggies until coated.
*Stir in bacon and chill completely.

[from Doodiebug30]

Fruit Slaw

1 lb shredded cabbage
½ pint raspberries
½ pint blueberries
½ pint blackberries
1 pineapple, cored and cut
1 qt strawberries, sliced or chunked
1 can mandarin oranges
1 cup Marzetti’s slaw dressing (lite)



Wash berries and pat dry. Combine cabbage and dressing, gently stir in fruit. Chill.


*approx. 12 ½ cup servings. Less than 2.5 Weight Watcher points per serving

[from Doodiebug30]

Carrot Salad

1 bag shredded Carrots

1 can Mandarin Oranges, drained

1 can Pineapple tidbits, drained

½ cup Coconut

1 cup Sour Cream




*Mix all ingredients together and chill.



(This salad breaks down because of all the fruit. Does not make good leftovers.)


Really good in the summer as a side dish.

[from Doodiebug30]

Pasta Salad with Spinach

Mix up your favorite pasta salad recipe. Let chill. Toss with fresh spinach before serving.


Here is what I use:

Bow tie pasta-cooked & drained, diced red bell pepper, chopped red onion, chopped cucumber, a small can of mandarin oranges-drained, slivered almonds, Feta cheese, black pepper, and tossed with Kraft Mandarin Orange Dressing. Chill for several hours. Toss with fresh spinach and extra dressing when ready to serve.



*Serve with fresh bakery bread or crescent rolls.

[from Doodiebug30]

Anna's Salad

Dressing:


•1-2 large cloves of garlic

•pinch of salt

•pepper

•a squeeze of grey poupon mustard or dijon mustard

•4 tbsp olive oil

•11/2 tbsp sherry wine vinegar (substitue red wine vinegar)

•11/2tbsp balsamic vinegar

Salad:

•Mixed greens

•dried cranberries

•pecans

•feta cheese

•grape tomatoes cut in 1/2

Directions

Mash the salt and garlic to form a paste. Combine with pepper and mustard. Wisk in oil and vinegar to finish dressing. Store in closed container.

Add cranberries, pecans, feta and grape tomatoes to mixed greens. Toss with dressing when ready to serve. (be sure to shake derssing well before tossing in the salad)

[from Molly]

Parmesean Potatoes

My mom made this up when they were poor and first married:

Parmesean Potatoes
Potatoes

butter

onion

parmesean cheese

salt and peper to taste
You will also need aluminum foil


Grease a piece of aluminum foil (large enough to hold enough for one person). Peel potatoes and slice them up like french fries. Put on foil. add salt and pepper, parmesean cheese, onion, and chunks of butter. Seal foil.


Bake at 350-375 for at least one hour. The longer they cook, the crispier they will be.


Sorry for the lack of measurements. My mom doesn't do measurements. I do about one regular sized potato per adult. I wouldn't put more than that in each foil--it will take longer to cook that way. Then add other stuff to your preference.

[from Valerie]

Spinach a la Charisa

My husband and I love this spinach recipe. I don't use measurements which makes it hard to share, but I can tell you ingredients.

• Sour Cream
• Onion Soup Mix (to taste)
• Spinach
• Shredded Mozzerella.

Just mix sour cream and some of the onion soup mix together. Then mix it in with the spinach. I use fresh spinach and microwave it for a bit so it's a bit wilted so it doesn't take up too much volume. Then put it into a dish and top with cheese. Bake until bubbly and cooked. I prefer it with cheddar cheese, but hubby likes it better with mozzerella.
Oh man, I'm going to make it tomorrow night.

[from Charisa]

Carrots

Ive mentioned this but we cook carrots (boil them) in wassail or apple cider. Honestly, its more mild if its done in apple cider so Id recommend that. Its really good that way.

[from Kristin]

Roasted Red Potatoes

Along the lines of roasted potatoes, I love using red potatoes, drizzle with olive oil like you said and I also throw in chopped garlic and fresh rosemary. Yummy!

And if you really want to make those roasted potatoes good and fattening, add a cup of ranch dressing, a cup (or more) of shredded cheddar cheese and about 5 slices of cooked, crumbled bacon. Mix it up and spread it in the dish, then bake. Yummy!

[from Molly]