Post by MammaMel on Apr 17, 2020 12:04:16 GMT -6
Potato Pancakes
3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying
Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.
Sauteed Squash w/ Tomatoes & Onions
2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes. Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Squash Cakes
1 medium squash grated (about 2 C.)
3 T. onion, grated
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 large egg, beaten
3 T. all purpose flour
1 T. cornmeal
vegetable oil for frying
Put the grated squash in a clean towel and wring out as much liquid as possible. In a bowl, combine the grated squash, onion, salt, pepper and garlic powder. Stir in the egg, flour and cornmeal. Heat about 1/4" veg. oil in a skillet to 325 degrees. Drop by spoonfuls and fry till golden, about 2-3 minutes per side. Drain on a paper towel lined plate.
Candied Sweet Potatoes
4 medium sweet potatoes, peeled and sliced
1 C. white sugar
1 stick butter
1/2 C. water
1 tsp. vanilla extract
Place the sliced potatoes in the bottom of an electric skillet. Cover with the sugar and cut up the butter over the sugar and potatoes. Evenly cover with the water and then add in the vanilla. Cover and cook on simmer until candied (approx. 1 hour). Do not stir the potatoes, use a spatula to check on the potatoes for caramelization by lifting them up from the bottom of the skillet.
Sauteed Squash & Tomatoes
2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes. Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Tomato Zucch Squash Skillet
1 tablespoon salted butter, or more as needed
1 Vidalia onion, cut into bite-size pieces
2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
4 roma (plum) tomatoes, cut into bite-size pieces
kosher salt and freshly ground black pepper to tasteMelt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.
Tomato Cheese Crunch
6 tomatoes, peeled and sliced
1/2 cup thinly sliced onions
1 cup shredded Cheddar cheese
2 cups crushed plain potato chips
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Arrange half of the tomato slices in the bottom of the prepared baking dish. Sprinkle half of the sliced onion, and half of the shredded cheese, then half of the crushed potato chips. Repeat layers. Bake for 30 minutes in the preheated oven, or until top is golden and crispy.
Tomato Cakes
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 onion, chopped
30 saltine crackers, crushed
1 pinch salt and pepper to taste
3 tablespoons vegetable oil
Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste. Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.
Amazing Squash Casserole
3 lbs. yellow squash, thinly sliced
1 small sweet onion, chopped
10.5 oz. can cream of mushroom soup
1 C. mayo
1 large egg
8 oz. shredded sharp cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2 sleeves ritz crackers, crushed
5 T. butter, melted
In a large bowl combine the onions, soup, mayo, egg, cheese, salt and pepper. Add the squash, a little at the time, and stir to combine well. Pour into a lightly buttered 9x13 baking dish. Combine the crushed crackers with the melted butter and spread over the top. Cover with tinfoil and bake in a 350 degree oven for 50 minutes. Uncover and bake for an additional 20 minutes until golden and bubbly.
Homemade Chicken Rice-A-Roni
2 T. butter
1/2 C. vermicelli (broken up pieces of angel hair pasta works also)
1 C. long grain rice
3 C. water
4 tsp. chicken bouillon
1 tsp. dried parsley
1/4 tsp. ground turmeric
1/8 tsp. garlic powder
salt to taste
In a skillet, melt the butter over med. high heat and stir in the vermicelli. Continue stirring till it begins to lightly brown and stir in the long grain rice and water. Stir in the bouillon, parsley, turmeric and garlic powder. Bring up to a boil, reduce the heat to low, cover and cook for 25 minutes, stirring often. Check for tenderness of the rice and season with salt just before serving.
Old Fashioned Macaroni and Tomatoes
1 1/4 C. uncooked elbow macaroni
1 pint canned tomatoes
1 T. butter
1 tsp. bacon grease
salt and pepper to taste
Cook the macaroni in boiling water until tender, drain well. Add the macaroni back to the pot it cooked in and over medium heat stir in the tomatoes, butter and bacon grease. Cook for 5 minutes, season with salt and pepper before serving.
Parmesan Baked Tomatoes
2 large beef steak tomatoes
salt to taste
pepper to taste
1 tsp dried basil
about 1/2 cup freshly grated Parmesan cheese
olive oil
fresh parsley for garnish, optional
Preheat oven to 400 degrees. Wash the tomatoes and dry with a paper towel. Cut the top off of the tomatoes and discard. Slice each tomato into 3 thick pieces. Cover a baking sheet with parchment paper. Place the tomato slices on the pan. Sprinkle tomatoes with salt, pepper and dried basil to taste. Sprinkle tomatoes evenly with the freshly grated Parmesan Cheese. Drizzle the tomatoes with olive oil. Bake for 5-10 minutes or until the cheese is a light golden brown. Remove from the oven and place on a serving plate. Garnish with fresh parsley and serve.
Crack Green Beans
5 regular cans of green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
12 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Put the drained beans in a 9x13 pan. Add the cooked bacon pieces. Mix the remaining ingredients ( the crack sauce). Pour over the beans and bake 40 minutes at 350. Toss and serve.
Fried Green Tomato Casserole
6 medium green tomatoes, sliced in rounds
Salt and pepper to taste
1 cup Ritz Cracker crumbs, divided
1 cup grated Cheddar cheese, divided
6 Tbsp. butter, divided
Layer half the tomatoes in a greased shallow dish. Sprinkle with salt and pepper. Add 1/2 cup cracker crumbs and 1/2 cup cheese. Dot with 3 tablespoons butter (in small pieces). Layer remaining tomatoes. Add seasonings and remaining 1/2 cup cheese. Add remaining 1/2 cup crumbs and 3 tablespoons butter. Bake, covered, at 350 F for 30 minutes. Uncover and bake 10 minutes or until brown. Serves 6.
Ratatouille with Chickpeas
3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 large onion, sliced
2 red bell peppers, seeded and diced
3 tomatoes, cored and diced
1 (13.5 ounce) jar marinara sauce
2 Japanese eggplants, diced
2 zucchini, diced
1 (14 ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
4 sprigs fresh thyme
salt and ground black pepper to taste
Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes. Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper. Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Mammaw's Tomato Dressing
4-6 ripened tomatoes
1 small onion, chopped fine
2-4 leftover biscuits
1 egg
1/2 stick butter
salt & pepper to taste
Peel tomatoes and chop. Cook chopped tomatoes, onion and butter in saucepan until onions are soft. May need to add a little water. After cooking time, pour tomatoes and onions into a 2-quart baking dish. Stir in egg, crumbled leftover biscuits, salt & pepper to taste. Bake in oven at 350 degrees for 30 minutes.
NEW POTATOES with PEAS
12 small new potatoes
3 cups of fresh peas
1½ tsp. salt
1½ cups milk
1½ tsp. flour
2 tblsp. butter
Cook potatoes and peas in separate pans in salted water. Cook until soft and the water is nearly all evaporated. Mix the peas and potatoes together, and then add the milk. Blend butter and flour smooth. Bring the mixture to a boil, and then add butter-flour mixture. Cook until potatoes have thickened. Serve.
Quinoa with Asian Flavors
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
Corn and Rice Casserole
1 (5oz) package yellow rice
1 can Mexicorn, drained
1 cup shredded cheddar cheese
1 can cream of chicken soup
Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray. Cook rice according to package directions. Mix together rice, corn, 1/2 cup cheese and soup. Place in pan, top with remaining 1/2 cup cheese. Bake for 20-30 minutes, until cheese is melted and bubbly.
Copycat Cracker Barrel Hash Brown Casserole
2 lbs frozen southern style hash brown potatoes
salt
2 cups sour cream
1 10 1/2 ounce can cream of chicken soup
1/2 cup butter or margarine
1/2 cup chopped onions
2 cups grated cheddar cheese
Place potatoes in greased 9 x 13-inch pan. Season with salt and pepper. In bowl, combine onions, sour cream, and cream of chicken soup. Pour soup mixture over potatoes. Sprinkle with cheddar cheese and melted butter. Bake in 350°F oven for 45 minutes or until cheese is melted.
Corn Fritters
1 can corn, drained
3 eggs
¼ cup flour
1 tsp sugar
1 Tbsp. melted butter
¼ cup butter and oil for frying
Beat eggs together in a bowl, then add corn, flour, and melted butter, and stir to combine. Add equal amounts of butter and oil to frying pan on medium-high heat. Drop fritters a few at a time into pan and fry until golden on both sides.
Dawn's Famous Green Bean Casserole
2 cans French Style Green Beans, well drained
1 can cream of celery soup
1 large can French fried onions
10 slices of Kraft cheese or Velveeta slices (6 of these torn into small pieces, leave 4 whole)
In a 2 quart casserole dish, combine green beans, soup, 1/2 can of French fried onions, and torn cheese slices. Mix well. Smooth and top with remaining cheese slices. Bake at 350 degrees for 25 minutes. Top with remaining 1/2 can of French fried onions. Bake for 5 minutes, or until onions are golden brown.
German Potato Salad
6 slices bacon
6 potatoes
1 onion, chopped
1-2 tablespoon flour
1-2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper
Cook potatoes- with skins on until tender. Let cool and cut in bite size chunks. Fry bacon in pan- drain and cool bacon on paper towel reserve fat. Saute onion in bacon fat until soft. Add flour sugar, water and vinegar. Boil and then reduce heat- should become a nice thick sauce. When sauce is thick add potatoes back in and crumble bacon over.
Corn Casserole
1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.
Squash Casserole
6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.
Yammy Banana Casserole
4 medium sweet potatoes
6 tbsp. margarine
1/2 cup pecans, chopped
1 cup brown sugar
4 bananas, mashed
orange juice
corn flakes, finely crushed
Cook sweet potatoes until soft. Drain and mash. Beat four tablespoons margarine, nuts, and 3/4 cup brown sugar. If mixture looks dry, add orange juice until soft. Place half the mixture in a casserole dish. Cover with mashed bananas. Add remaining potato mixture. Sprinkle with corn flake crumbs and remaining brown sugar. Bake at 350F for 20 minutes.
Potatoes Magnolia
1 stick margarine
1 pkg. Good Seasons Italian Dressing mix
1/4 cup Parmesan cheese
Pinch of salt
4 medium baking potatoes
Melt margarine in a glass casserole dish. Sprinkle dry dressing mix over margarine. Add Parmesan cheese and sprinkle with salt. Wash potatoes and slice in half lengthwise. Place cut side down in butter mixture. Bake uncovered at 350 F for 45 minutes. Good with steak, chicken or any meat dish.
Quinoa Tex-Mex Casserole
3-4 cups cooked quinoa, according to package directions
1 cup canned corn
1 can black beans, rinsed well
1/2 red pepper, diced
8 oz sour cream
1/2 cup chunky salsa
1 cup grated cheddar cheese
1/2 tsp salt
3-4 grinds fresh pepper
cilantro, parsley or green onions for garnish
Method:
Cook quinoa according to package directions. Allow to cool. Stir in remaining ingredients and stir to combine. Put mixture into a greased casserole and bake at 350º for 30 minutes or until heated right through. Garnish and serve.
Praline Sweet Potatoes
3 cups mashed sweet potatoes
1 cup sugar
3 large eggs
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter
In a greased 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low for 3 hours. Combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potatoes. Cook, covered, on low until a thermometer reads 160°, 1-2 hours longer.
SWEET POTATO APPLE BAKE
4 to 6 Large Sweet Potatoes or Yams
2 to 3 Large Granny Smith apples
3/4 cup of Craisins
4 Tablespoons of butter (completely melted)
1/2 cup maple syrup
1/2 cup brown sugar
3 Tablespoons of Cinnamon
Cut your sweet potatoes in half and boil in water until tender After they are done boiling, peel and slice them up. (I did mine in circle shapes) Lay them in a 9x13 pan. Next peel your apples and slice them up and lay them on top of the sweet potatoes. Mix all sauce ingredients together and pour evenly over your sweet potatoes/apples. Bake uncovered at 350 degrees for 30 minutes. Enjoy!Last sprinkle the cranberries on top.
Ratatouille Casserole
1/2 cup (125 mL) long-grain white rice
1/3 cup (75 mL) olive oil
4 cloves garlic, minced
2 onions, chopped
1 large eggplant, peeled and cut into 1/2-inch (1 cm) cubes
1 pound (500 grams) zucchini, trimmed and cut into 1-inch (2.5 cm) thick rounds
2 red bell peppers, cut into thin strips
4 cups (1 liter) canned diced tomatoes, drained
3 tablespoons (45 mL) fresh parsley, chopped
3 tablespoons (45 mL) fresh basil, chopped
1 tablespoon (15 mL) dried Italian seasoning
2 teaspoons (10 mL) salt
1/2 teaspoon (7 mL) black pepper, freshly ground
1/2 cup (125 mL) vegetable broth
1/2 cup (125 mL) Parmesan cheese, freshly grated
Preheat oven to 350 degrees F. In a medium saucepan, bring 8 cups (2 L) water to a boil over high heat. Add rice, reduce heat to medium and boil, uncovered, for 8 minutes. Drain and rinse under cold running water. Set aside. In a Dutch oven, heat oil over medium-high heat. Sauté garlic and onion for 5 to 7 minutes or until onion is tender. Add eggplant and sauté for 2 minutes. Add zucchini, reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Remove from heat and stir in red peppers, tomatoes, parsley, basil, Italian seasoning, salt and pepper. Place one-third of the eggplant mixture on bottom of greased 10-cup (2.5 liter) casserole dish. Top with half the rice. Layer with the remaining eggplant mixture and the remaining rice. Pour broth over top. Cover and bake in preheated oven for 1 hour. Sprinkle with cheese, cover and bake for 20 minutes or until cheese is melted and casserole is bubbling. Uncover and place under the broiler for 1 minute.
Greek Squash & Feta
2 medium zucchini squash
2 medium yellow squash
2 Tbsp olive oil
1 Tbsp Greek Seasoning
1 cup crumbled feta cheese
Preheat oven to 450ºF. Cut squash in slices and toss with olive oil. Place on a cookie sheet in a single layer. Sprinkle squash with Greek Seasoning and feta cheese. Bake for 20-25 minutes, until lightly browned on top.
Spinach & Artichoke Rice Casserole
4 cups cooked rice
1 (10 to 12-oz) package frozen chopped spinach, thawed and squeezed dry
1 (14-oz) can artichoke hearts, finely chopped
1-1/2 cups shredded parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (15-oz) container ricotta cheese
3 cups shredded mozzarella cheese, divided
3/4 cup milk
1/2 tsp garlic powder
1/4 tsp onion powder
Preheat oven to 325ºF. Lightly spray a 9x13-inch baking dish with cooking spray. In a large bowl, beat together cream cheese, ricotta, milk, garlic powder, and onion powder. Add cooked rice, spinach, artichoke hearts, 1-1/2 cups shredded mozzarella cheese, and 1 cup shredded parmesan cheese. Mix well. Spoon rice mixture into baking dish. Top with remaining mozzarella and parmesan cheese. Bake uncovered for 40 to 45 minutes.
Balsamic Glazed Zucchini
1 tablespoon olive oil
3 medium zucchini, cut into 1/2-inch slices
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup balsamic vinegar
In a large skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.
Parmesan Baked Potatoes
6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.