Wild Rice

Sourdough Corn Bread

Potato Puffer

Ham & Potato Bake (Crock Pot)

Green Chile Casserole

Cheese Souffle

Baked Beans

Apple Butter

Brown Sugar Glazed Carrots

I loved Mom's sweet baked crispy carrots for Sunday dinners.  I still make them in a small baking dish.

 I dump the mini carrot bag or my favorite the cut on the angle circle carrots into the pan.  I then add a few spoonfools of soft butter and stir to coat the carrots and the bottom of the pain.  Sprinkle the carrots with salt and pepper.  Bake at 375 until just softened.  Add about 1/8 cup brown sugar or a few tablespoons and stir into the carrots.  Bake for another 10 minutes until carrots are crispy and almost carmelized. 

I tried a carrot recipe that tastes similar but you make it in a pan on the stove.  It was quick and easy and delicious!

BROWN SUGAR GLAZED CARROTS

Ingredients:


•16 ounces baby carrots

•2 tablespoons butter

•1/3 cup brown sugar, packed

•1 cup water

•dash salt

•pepper, to taste

Preparation:

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

Cauliflower Mashed Potatoes

My new favorite way to make my kids eat vegetables! 

1/2 head of cauliflower cut up small
4 potatoes peeled and chopped

Boil seperately until softened.  Drain cauliflower and mash then drain again.  Drain potatoes and mash.  Add cauliflower to potatoes and season as you like for mashed potatoes.

PRETZEL SALAD

Ingredients:


2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons white sugar



1 (8 ounce) package cream cheese,

softened

1 cup white sugar 1 (8 ounce) container frozen whipped

topping, thawed



2 (3 ounce) packages strawberry or raspberry

flavored gelatin

2 cups boiling water

2 (10 ounce) packages frozen

strawberries or raspberries



Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

3. Bake 8 to 10 minutes, until set. Set aside to cool.

4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Make sure your cream cheese is all the way to the edges of the pan & sealed (to keep the jello from seeping under the cream cheese & making the crust soggy).



5. Dissolve gelatin in boiling water. Stir in still frozen strawberries or raspberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Roasted Vegetables

Clean, slice or cube (if needed) any vegetable of your choice, or a variety of veggies. Here are a few of our favorites:
-Cauliflower
-Broccoli
-Asparagus
-Bell Pepper
-Onion
-Carrots
-Red Potatoes (need microwaved or steamed for a few minutes first to cook evenly with other veggies.)
-Zucchini or other squash
-Etc

Toss your veggies in a large bowl with a little bit of olive oil, and seasonings. We like any of the following: salt/pepper, lemon pepper, seasoned salt, dry ranch seasoning, parmesan cheese, fresh lemon juice, garlic salt, the list goes on and on.

Dump it onto a foil-lined cookie sheet and bake on the top rack at 425 degrees for about 15 minutes, or until barely done.

YUMMMM!

Brocolli Brown Rice Casserole

cook 2 cups brown rice, steam 1 crown of fresh broccoli

In a bowl mix:
2 eggs
1/2 c. onion
1/2 c. water
3/4 c. mayonnaise
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper

Mix all above ingredients and then add the rice to the mixture. Spray a casserole pan and pour in rice mixture. Line broccoli around the edge of the rice in a square. Bake at 375 degrees for about 20 minutes or until egg is cooked and rice is fluffy. Sprinkle middle of casserole with grated cheese and bake about 2 minutes more until cheese is melted.

(I love this rice with Fish for dinner)

Funeral Potatoes

(Natalie Jones)

12 potatoes, boiled and peeled, or 2 lb package of frozen shredded hash browns
2 Tbs melted butter
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can evaporated milk
1 (16 oz.) container sour cream
2 cups shredded cheese
1/4 tsp. garlic and onioin salt
dried chives or green onions
1/4 tsp. dried parsley
1/2 tsp. salt & 1/4 tsp pepper
Topping:
2 cups Corn Flakes
2 Tbs melted butter
2 Tbs. Shredded Cheese

Layer pan with frozen hash browns or boiled potatoes shredded or cubed (food processor is the ultimate shredder).
Pour melted butter over potatoes.
In bowl, mix cream soup, milk, sour cream, cheese, onions/chives, and seasonings.
Pour mixture over potatoes in pan and gently stir together with fork.
Bake at 375 for 20 min or until mixture bubbles.
In new bowl combine topping ingredients.
Sprinkle over top of potatoes and bake another 20 min or until bubbly and toasted on top.

I love to make mom's baked chicken with this!

Posted by Natalie

Cauliflower Marranca

1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
garlic and basil per preference
Salt and pepper

Saute mushrooms and onion in butter then add lemon juice. Next add cauliflower with garlic, basil, salt and pepper and saute. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.



(added by Heather Kelsey)

Vegetarian meal Mom used to make. Really healthy unless you go crazy with your cheese!