Vegetables
PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.
Copied from Kraft Foods.com
HEAT oven to 375°F. Toss potatoes with dressing.
BAKE 30 min. Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.
Copied from Kraft Foods.com
Shared by Gordon Bieberle, brother-in law of Paula Bieberle
TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.
Copied from Kraft Foods.com
COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).
Copied from Kraft Foods.com
REMOVE from heat; stir in mozzarella cheese and basil.
SPRINKLE with Parmesan cheese.
Copied from Kraft Foods.com
Zesty Herbed Carrots
STIR in parsley and walnuts.
Roasted Garlic Twice-Baked Potatoes
Prep Time:
1 hr 10 min |
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This too came from Roxie Rutherford, a friend of
Sherry Coles and she brought it to their Bakery Retiree picnic.
Fresh Corn Relish 8 to 12 servings 8 ears fresh corn, husked (see Option) 1/2 cup vegetable oil 1/4 cup cider vinegar 1-1/2 teaspoons fresh lemon juice 1/4 cup chopped fresh parsley 2 teaspoons salt 2 teaspoons sugar 1/2 teaspoon dried basil 1/4 teaspoon ground red pepper 2 large tomatoes, coarsely chopped 1/2 cup green bell pepper, chopped 2 scallions, thinly sliced 1. Bring a soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil. Remove pot from heat and let stand for 5 minutes. Drain corn and let cool. 2. In a large bowl, combine the oil, vinegar, lemon juice, parsley, salt, sugar, basil, and ground red pepper; mix well. Cut cooled corn off the cob and add to the oil mixture. Add the tomatoes, green pepper, and scallions. Mix well, cover, and chill for at least 2 hours before serving. OPTION: Corn not in season? Substitute 2 thawed packages of frozen corn for the fresh. |
This came from Rosetta Burton,
a friend of Sherry Coles and she brought it to their Bakery Retiree picnic. Very
good!
Quick Cheesy Broccoli
Prep Time:
5 min |
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Copied from Kraft Foods.com |
Easy Creamy Baked Asparagus
Prep Time: 10 min Total Time: 25 min Makes: 4 servings |
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Copied from Kraft Foods.com
Simple Sautéed Asparagus, Peppers & Onions
Prep Time:
15 min
Total Time: 27 min Makes: 6 servings, 2/3 cup each |
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Green Beans and Tomatoes Italian
Prep Time: 10 min Total Time: 10 min Makes: 6 servings, 3/4 cup each |
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Great Substitute
Copied from Kraft Foods.com |
Calico Beans
1-pound lean, pure ground beef
½ teaspoon salt
¼ teaspoon pepper
3 teaspoons dry mustard
1 cup of Ketchup
1 cup of brown sugar
½ pound sliced bacon
½ cup chopped onions
2-tablespoon dark molasses
2 cans- pork & beans
1 can of French style green beans
1 can of Butter beans
1 can of Red beans
1 can of Northern beans
In a large, heavy-bottomed skillet, place the ground beef, salt and pepper. Over medium to medium-low heat, brown the ground beef light. Using a large, metal mixing spoon, break up the ground beef as it browns. Spoon the browned ground beef into a very large mixing bowl; set aside.
Fry bacon and fry onions in the skillet used to fry the bacon: brown lightly in the bacon grease over medium heat. Remove the onions from the skillet and add to the ground beef. Place in Crock-Pot Ground beef.
In a small mixing bowl, place the brown sugar, and dry mustard stir to combine.
Add the catsup and molasses to the sugar mixture; stir until well combined.
Add to ground beef pork & beans, French beans, butter beans, red beans and northern beans. Cook Low 6 to 8 hours.
Shared by Sherry's friend, Jane Moore
SWEET POTATO SOUFFLÉ
3 c. cooked yams (1 lg.
can) dash salt
1/3 c. margarine (melted) 2 eggs, slightly beaten
1/2 c. milk 1 c. crushed pineapple, drained
1 tsp.
vanilla 1 c. sugar
Mix together and beat with mixer until smooth. Put into pyrex dish. Mix the follow ingredients and crumble on top:
1 c. brown sugar
1 c. pecans
1/2 c. self-rising flour
1/3 stick margarine, melted
Bake at 350 degrees for 20 - 30 minutes.
Potato Vereniki
Ingredients:
1 egg
1 large onion
2 cups flour
1/4 cup melted butter
1/2 cup water
6 or 7 medium potatoes
pinch of salt
Directions:
Mix flour, water
and salt in a bowl to make dough. Knead and set aside. Boil potatoes. Mash
potatoes and add some of the onions. Roll dough on cutting board. Take small
ball of dough and roll out to form small circle - about the size that fits will
in your palm. Put small spoonful of potato mixture in the center of the circle -
press sides together around potato. Drop each vereniki into boiling water for 7
to 10 minutes. Drain water and serve vereniki with sauteed onions and melted
butter and you can also
put them in a bowl and pour milk or
cream over them with salt and pepper.
Shared by Gary Huck
from his sister Helen Hanson
TOMATO PIE
4 red tomatoes, peeled and sliced
1/2 cup chopped green onion
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
salt and pepper to taste
1 (9 inch) pre-baked deep dish pie shell
Preheat oven to 350 degrees. Place tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Cut into slices and serve warm. From: Food Network