Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp salt
2 cups milk
1 1/2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Country Corn Bake

1 (15 oz) can cream-style corn
1/2 cup butter
1 (8.5 oz) pkg. dry corn muffin mix
1 (8 oz) pkg. prepared French onion dip
3 eggs, beaten
1 tsp salt
1 tsp celery salt
1 tsp ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole.
2. In a mixing bowl, combine corn, butter, corn muffin mix, French onion dip, eggs, salt, celery, salt and pepper. Transfer the mixture to the prepared casserole dish.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 60 minutes.

Twice Baked Potato Mummies

These cute little mummy twice baked potatoes make a spooky compliment to any Halloween meal.

3 (8 or 10 oz.) baking potatoes

12 frozen ready-to-eat Italian style meatballs

1 cup tomato pasta sauce

6 slices mozzarella cheese

12 small pimento-stuffed olives

1 dill pickle, sliced and cut into twelve 1 1/4-inch pieces

Directions

Preheat oven to 375 degrees.

Wrap individual potatoes in aluminum foil. Bake 1 hour, or until fork tender.

Let stand 10 - 15 minutes.

In a medium saucepan, cook meatballs and pasta sauce over MEDIUM HIGH

heat for 5 - 7 minutes, stir frequently.

Cut each baked potato in half lengthwise. Scoop out the pulp, leaving about

1/4-inch of potato inside the shell. Discard or save pulp for some other use.

Place 2 meatballs inside of each potato shell. Spoon 2 tablespoons of sauce

over meatballs. Place potato halves onto an ungreased 15x10x1-inch

pan.

Cut cheese into 1/4-inch slices. Layer cheese over each potato half in a

criss cross fashion to resemble bandages. Tuck extra cheese inside of shell.

Bake shells 2 minutes, until cheese melts slightly. Arrange two olives at top of potato shell to create eyes and two pickle pieces at the other end to create

feet.

Cheesey Hash Brown Potato Casserole

2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)

Mix above ingredients and put in a 9"x13" pan.

TOPPING:

2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

Cabbage-Broccoli Salad

1 pkg. shredded cabbage
1/2 bunch broccoli - sm. pieces
1 1/2 c. celery - chopped
6 green onions - chopped
1 c. raisins
1 1/2 c. green grapes - halved
1/4 c. slivered almonds

DRESSING:

1/2 c. sour cream
1/2 c. Miracle Whip salad dressing
1/3 c. sugar
1 tsp. vinegar
1 (8 oz.) bottle creamy cucumber dressing

This serves at least 12 persons. Can be put together ahead of time. Add dressing 30 to 60 minutes before serving. Good with turkey or ham.

Creamy Cucumber Salad with Dill

3 med. cucumbers, sliced
1 med. sweet onion, thinly sliced
1 tbsp. sugar
1 c. sour cream
1/2 c. white wine vinegar
5 tbsp. fresh dill, chopped
1/2 tsp. salt
Dash pepper

In a bowl make alternating layers of cucumbers and sliced onion, sprinkling with chopped dill. Combine sour cream, sugar, white wine vinegar, salt and pepper. Pour over cucumbers. Let chill at least 4 hours.

Potato Salad for a Crowd

10 lbs potatoes (peeled, cubed, and boiled)
1 lb bacon (fried and crumbled)
6 eggs hard boiled (peeled and chopped)
1 quart real mayonnaise
salt and pepper, to taste
1/2 teaspoon celery seed (optional)

Mix all ingredients and enjoy!!

Sweet Potato Apple Bake

6 med. sweet potatoes
2-3 apples
1/2 c. butter, melted
2/3 c. brown sugar
2 tbsp. flour
4 tbsp. orange juice
Sprinkle of salt

Makes 4 servings. Bake at 350 degrees for 1 hour.

Easy Stuffed Baked Potatoes

5 med. baking potatoes
1/2 c. dairy sour cream
1 (3 oz.) pkg. softened cream cheese
2 tbsp. milk
2 tbsp. softened butter
1 tsp. onion powder
1/8 tsp. white pepper
Snipped chives; optional

Bake potatoes in a 375 degree oven for 70-80 minutes or until done. Cut a slice from top of each. Scoop out insides; mash, add remaining ingredients and beat until smooth and fluffy but still hot. Fill potato shells. Return to oven and bake 15 minutes more or until heated through.

Makes 5 servings. Set oven at 375 degrees.

NOTE: Can be made ahead and refrigerated, but warm to room temperature before placing in oven. Easy to double but to only 5 potatoes at a time.

Potato Skins with Corn Salsa

• 2 large baking potatoes
• 3/4 cup chopped tomatoes
• 1/2 cup corn kernels, cooked, fresh or frozen
• 1/3 cup canned black beans, rinsed and drained
• 2 tablespoons finely chopped cucumber
• 2 tablespoons thinly sliced green onions
• 2 tablespoons olive oil
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped jalapeno chile pepper, without seeds
• pinch salt, or to taste
• 1 teaspoon olive oil
• 2 tablespoons shredded Cheddar or Monterey Jack cheese

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool.

Make Salsa. In a bowl, combine the chopped tomato, corn kernels, black beans, cucumber, green onion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno pepper; add salt to taste.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing evenly. Sprinkle with the shredded cheese, dividing it evenly. Broil just until the cheese is melted. Serve immediately.
Serves 2 to 4

French Fries

• Potatoes
• Oil for deep frying

Peel and cut potatoes into even strips. Soak potatoes in cold water for 1 hour. Fry in deep fat at 325° for 5 minutes. Drain. Increase heat to 375° and fry until French fries are tender and

Mashed Potato Pie

• 1 unbaked 9-inch pastry shell
• 2 cups mashed cooked potatoes
• 1/2 cup half-and-half
• 1 tablespoon butter
• 3/4 cup cream-style cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 8 ounces crisp cooked bacon, drained and crumbled

Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil and bake for about 5 to 7 minutes longer, until almost done.

Remove from oven; reduce oven to 425°.

Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.
Serves 6 to 8.

Scalloped Potatoes with Cheese

• 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

Scalloped Potatoes and Chicken

• 4 cups sliced raw potatoes
• 1 cup sliced celery
• 3 cups cooked diced chicken
• 2 1/2 cups chicken gravy
• salt and pepper to taste
• 1/4 teaspoon nutmeg
• buttered soft bread crumbs

Cook potato and celery in small amount of salted water until tender. Drain potatoes and celery; mix with chicken and gravy then season with salt and pepper and nutmeg. Pour mixture into a 2-quart casserole; top with buttered bread crumbs. Bake at 400° for 25 to 30 minutes.
Serves 4 to 6.

Scalloped Potatoes

• 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

Corn Casserole with Tomatoes and Bacon

6 slices bacon, cut in halves crosswise
2 cups fine dry bread crumbs
1/2 cup chopped green bell pepper, about 1 medium pepper
1 can (approximately 15 ounces) diced tomatoes
2 cups fresh or frozen corn kernels
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar

Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.

Easy Creamed Peas

• 3/4 cup thinly sliced onion rings
• 1 1/2 cups water
• 1 teaspoon salt
• 1 1/2 to 2 cups frozen peas
• 2 tablespoons butter
• 1 tablespoon flour
• dash salt
• dash pepper
• dash nutmeg
• 1 tablespoon diced pimiento
• 1/2 cup heavy cream

Combine onion rings, water, and 1 teaspoon salt in saucepan. Bring to a boil and boil for 7 minutes. Add peas and cook for 5 minutes longer, or until peas are just tender. Drain and reserve 3/4 cup of the cooking liquid.

In a saucepan, melt butter over medium-low heat. Add flour and seasonings, stirring until smooth and bubbly. Add the pimiento, cream and reserved liquid from vegetables. Cook, stirring constantly, until thickened. Add the vegetables and heat through.
Serves 4.

Cucumber Salad

3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion

1. Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
2. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

New Potatoes and Peas with Cream Sauce

• 1 1/2 to 2 pounds small new potatoes
• 1 to 1 1/2 c. fresh new peas or frozen
• 8 ounces small white onions, fresh peeled or frozen
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons. all purpose flour
• 1 cup milk or half-and-half

Scrub potatoes and cut in half if a little large. Peel the onions, if not using frozen. Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil. Reduce heat to medium low and continue cooking for 10 to 12 minutes.

Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat. Add flour and stir until blended. Add milk and continue cooking, stirring, until thickened. Add the drained vegetables to the sauce and gently stir to combine.
Serves 4.

Broccoli Pudding

• 10 to 12 ounces frozen chopped broccoli, cooked and drained
• 2 tablespoons butter
• 2 tablespoons finely minced onion
• 2 tablespoons all-purpose flour
• Dash pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups half-and-half or light cream
• 1 1/2 cups shredded sharp Cheddar (6 ounces)
• 3 large eggs, beaten

Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.

Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean.
Serves 6.