Ingredients:
8 medium potatoes (about 2 1/2 to 3 lb. total) peeled and cut into 1 inch chunks
1 cup evaporated milk
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese
6 slices bacon cooked and crumbled
sliced green onions
Directions:
Preheat oven to 350 degrees and grease a 3 quart casserole dish.
Place potatoes in large saucepan. Cover with water, bring to boil. Cook over medium high heat for 15-20 minutes or until tender, drain. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with mixer until smooth. Stir in 1 1/2 cups of cheese and half of bacon. Spoon mixture into prepared dish.
Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
Buttery Apples, Cabbage & Carrots
Ingredients:
2 cups sliced ½” carrots
4 cups cubed 1” cabbage
2 cups unpeeled, cubed ½” tart red apples
¼ cup butter
1 tbsp sugar
½ tsp salt
½ tsp nutmeg
½ tsp dried thyme
Directions:
In a 2 qt saucepan, add carrots and enough water to cover. Bring to a boil, then reduce to medium and cook until carrots are crisply tender (about 8-12 minutes). Drain and reserve carrots. Rinse saucepan and add 1 cup water. Bring to a boil. Add cabbage and blanch for 2 minutes, drain. Stir in all ingredients except apples. Cook over medium heat, stirring occasionally until butter is melted. Stir in apples. Cover, continue cooking, stirring occasionally, until apples are crisply tender (3 to 4 minutes).
Mindie's Tomato Pesto Delights
Ingredients:
Large Red Tomatoes
Olive Oil
Dried Oregano
Salt
Black Pepper
Pesto
Grated Parmesan Cheese
Directions:
Preheat the over to 425. Core the tomatoes and slice them across into 1/2 to 1 inch thick slices. Arrange the slices in a single layer on a sheet pan (I lined the pan with parchment paper and I think that really helped - I also sprayed the parchment paper with a little bit of cooking oil to help prevent sticking). Drizzle the tomatoes with a little olive oil and sprinkle with the dried oregano and some salt and pepper
Bake the tomatoes for 10 minutes. Remove from the oven. Spread each tomato slice with pesto and top with parmesan cheese. Return the tomatoes to the oven and bake for 7 to 10 minutes more, or until the parmesan is melted and begins to brown.
Use a flat spatula to remove the tomatoes to a serving dish. Sprinkle with extra salt and pepper if desired.
These can be served hot, warm or room temperature.
Mix Mayo with garlic, lemon juice, salt and pepper
Funeral Potatoes
Ingredients:
Mindie's Tomato Pesto Delights
Ingredients:
Large Red Tomatoes
Olive Oil
Dried Oregano
Salt
Black Pepper
Pesto
Grated Parmesan Cheese
Directions:
Preheat the over to 425. Core the tomatoes and slice them across into 1/2 to 1 inch thick slices. Arrange the slices in a single layer on a sheet pan (I lined the pan with parchment paper and I think that really helped - I also sprayed the parchment paper with a little bit of cooking oil to help prevent sticking). Drizzle the tomatoes with a little olive oil and sprinkle with the dried oregano and some salt and pepper
Bake the tomatoes for 10 minutes. Remove from the oven. Spread each tomato slice with pesto and top with parmesan cheese. Return the tomatoes to the oven and bake for 7 to 10 minutes more, or until the parmesan is melted and begins to brown.
Use a flat spatula to remove the tomatoes to a serving dish. Sprinkle with extra salt and pepper if desired.
These can be served hot, warm or room temperature.
Roasted Root Vegetable "Fries"
Ingredients:
Root vegetables of your choosing (I use carrots, parsnips, sweet potatoes [used in the recipe above], also works for regular potatoes)
Good quality olive oil
Cumin (or any other spice you want)
Course sea salt
Black pepper
Root vegetables of your choosing (I use carrots, parsnips, sweet potatoes [used in the recipe above], also works for regular potatoes)
Good quality olive oil
Cumin (or any other spice you want)
Course sea salt
Black pepper
Directions:
Cut root vegetables into match stick lengths.
Toss in olive oil and seasonings.
Roast in oven at 425 deg until desired crispiness (note they will never get as crispy as french fries - but close enough to be satisfying in my opinion).
Can be served with ketchup or any aoili creations.
Cut root vegetables into match stick lengths.
Toss in olive oil and seasonings.
Roast in oven at 425 deg until desired crispiness (note they will never get as crispy as french fries - but close enough to be satisfying in my opinion).
Can be served with ketchup or any aoili creations.
Dipping Sauces
Mix Greek Yogut with dijon mustard, pepperMix Mayo with garlic, lemon juice, salt and pepper
Funeral Potatoes
Ingredients:
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
Directions:
Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.
