6 small potatoes
1/4 cup (half stick) butter or margarine
1/2 cup Parmesan cheese
1 Tbsp. dried parsley
Other herbs or spices, as desired (I suggest garlic flakes)
Preheat oven to 400 degrees farenheit. Put the butter in a 9×13 inch baking pan and place in oven while preheating. When butter is melted, spread it to cover the entire bottom of baking pan.
Sprinkle Parmesan cheese evenly over the butter, then sprinkle the parsley and any other herbs over the Parmesan cheese.
Wash potatoes and slice them lengthwise. Place cut side down in the baking pan and place in oven. Bake for 45 to 50 minutes. Allow to cool at least 5 minutes after removing from oven. If you don’t wait, the cheese might not stick as well.
Serve with a sour cream type of dip.
These potatoes are very easy to make . . . . no peeling!!! They will be great to have at any cookout. They would also be a great potato dish to take to a pot luck dinner.
Here’s how they looked first put into the oven:
You can see the layer of grated parmesan and herbs on the bottom of the pan. Also notice that six small potatoes fit nicely in a 9×13 pan.
Here’s a picture just out of the oven:
Remember, you have to wait a few minutes to take them out of the pan so the cheese will stick to them.
Here they are on the fancy platter. 😉 Those are my every day dishes – paper plates!
8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk
Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.
1/4 cup butter or margarine
2 cups chopped onions
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 Tbsp. chopped fresh thyme leaves
5 to 6 cups chicken broth
1 1/2 cups uncooked long-grain brown rice
2 cups chopped celery (about 4 medium stalks)
2 cups shredded carrots (about 3 medium)
6 slices bacon, cooked and crumbled
1 tsp. salt
1/2 tsp pepper
In 4 quart pan, melt butter over medium heat. Add onions and garlic; cook for 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 10 minutes.
Stir in brown rice and celery. Cover and continue to simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed. Add more broth, if necessary to prevent scorching.
Stir in carrots, bacon 1 tsp. salt and 1/2 tsp. pepper. Remove from heat. Cover and let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
Put any extra stuffing in a greased casserole dish and keep in refrigerator until time to heat up. This casserole can be baked uncovered in a 375 degree oven for 15 to 20 minutes or until heated through.
5 lbs. potatoes, peeled
1 8 oz. package cream cheese
1 small carton sour cream
1 teaspoon. salt (put in water while cooking potatoes)
1 Tablespoon salt (add while mashing)
1/4 Tablespoon pepper
1/2 stick margarine or butter
Cook potatoes in salted water until done.
Drain and mash until smooth.
Add ingredients to mashed potatoes and beat until light and fluffy.
Put in casserole and cover. Put in refrigerator.
Use any time within two weeks or freeze to keep longer.
When ready to use, place in oven at 250 degrees and heat until heated completely. When heating frozen potatoes, let thaw partially before placing in oven. It takes quite a while to get them heated thru.
Very good, and the mess is cleaned up weeks before the party!
1 can (10 3/4 oz.) cream of chicken soup
1/2 cup milk
1 can (16 oz.) whole kernel corn, drained
1 package (8 oz.) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 oz. or about 1 1/3 cups) French fried onions
Heat oven to 35 degrees F. Spray non-stick spray in a 1 1/2 qt. casserole dish.
Beat together soup, milk and eggs in medium bowl using a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup of the onions. Pour the soup mixture into the casserole.
Bake for 30 minutes or until the mixture is hot. Top with remaining onions and back for another 5 minutes or until the onions are golden brown.
12 medium sweet potatoes
1 1/2 sticks butter or margarine
3/4 cup brown sugar
3/4 cup flour
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat oven to 400 degrees F. Spray a sheet pan with no-stick cooking spray.
Scrub sweet potatoes thoroughly. Prick each them with a fork in a couple of places, and place on the sheet pan. Bake at 400 degrees F. for about 45 minutes, or until a knife inserted in the center of the potato goes in easy.
In a large bowl, mix butter, brown sugar, and flour together. Add the cinnamon, salt, pecans and marshmallows and stir to combine.
Cut a slit in the sweet potatoes lengthwise down the center, not going all the way through. Push the ends toward the middle, which will cause the potato to open up. Fill each potato with the marshmallow mixture and put back in the oven. Back for another 20 minutes or until the topping is bubbly and brown.
3/4 cup sugar
3/4 cup white vinegar
1/3 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes, optional
1 package (16 ounces) coleslaw mix
2 medium tomatoes, peeled, seeded and chopped
1 large onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/2 cup sweet pickle relish
In a large saucepan, combine the sugar, vinegar, oil, water, salt,
pepper and pepper flakes if desired. Cook and stir over medium heat
until mixture comes to a boil. Cook 2 minutes longer or until sugar
is dissolved. Cool to room temperature, stirring several times.
In a large salad bowl, combine the coleslaw mix, tomatoes, onion,
peppers and pickle relish. Add the dressing and toss to coat. Cover
and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12
4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can Ro-tel tomatoes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, Ro-tel tomatoes, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.
4 cups sweet potatoes, cubed (or large can of cooked sweet potatoes, drained)
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
(If using canned sweet potatoes, omit this step) Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.