Roasted Cauliflower

1. Preheat oven to 450 degrees.
2. Trim head of cauliflower and cut into 1” stakes
3. Place on a cookie sheet that has been brushed with olive oil.
4. Brush to top of the “stakes” with olive oil  then sprinkle with salt and pepper.
5. You can adjust seasonings according to your personal preferences.
6. Bake for 20- 25 minutes, turning once.
7. Cauliflower should be a dark, golden brown when baking is completed.

Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).

Cafe Rio Cilantro Lime Rice

By Allie Hoopes

• 1 c uncooked rice
• 1 tsp butter
• 2 garlic cloves, minced
• 1 tsp lime juice
• 1 can (15 oz) chicken broth
• 1 c water
  • Combine in a saucepan. Bring to a boil. Cover and cook on low 15 – 20 minutes or until rice is tender.
• 1 Tbs lime juice
• 2 tsp sugar
• 3 Tbs fresh cilantro, chopped
  • Combine in a small bowl. Pour over hot cooked rice and mix.

Cafe Rio Black Beans

By Allie Hoopes

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
  • Cook in a nonstick skillet over medium heat until fragrant.
• 1 can black beans, rinsed & drained
• 1 1/3 c tomato juice
• 1 1/2 tsp salt
  • Add to garlic mixture in pan. Continuously stir until heated through.
• 2 Tbs fresh chopped cilantro
  • Add to beans just before serving.

Zucchini Vegetable Dish

• 1 large onion
• 2 green peppers
• Saute in butter until tender.
• 2 medium zucchini, cubed
• 2 green tomatoes
• Cook until tender.
• 4 peeled red tomatoes
• Right before serving, add red tomatoes and cook just until heated through.
• parmesan cheese
• Sprinkle on top right before serving.

Papa’s Alorno

• 6-7 baking potatoes
• Boil then peel and cut and cool.
• 1/4 onion, chopped
• 1/4 bell pepper, chopped
• 1/2 c Miracle Whip
• 4 Tbs milk
• 2 Tbs red pimentos
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 c grated cheese
• Spray a 9x13 pan and alternate layers of potatoes and sauce, starting with potatoes.
• 1/4 c black olives, sliced
• 1/4 c green olives, sliced
• grated cheese
• Sprinkle on top layer of sauce.

Bake for 25 minutes at 375 degrees.  Let set for 5 minutes before serving.

Marinated Carrots

• 5 c sliced carrots, cooked and drained and cooled
• 1 medium onion, thinly sliced and separated into rings
• 1 medium green pepper, thinly sliced
• 1 can (small) undiluted tomato soup
• 1/2 c oil
• 1 tsp yellow mustard
• 1/4 tsp pepper
• 3/4 c sugar
• 1 tsp salt
• 1/2 tsp basil leaves
• 1/4 c vinegar
• 1 tsp celery seed
• 1 tsp Worcestershire

Marinate carrots, onion, and green pepper in sauce for 12 hours in fridge.  Serve cold and it can keep up to 2 weeks in the fridge.

Funeral Potatoes

• 6 medium potatoes, with skins (we just use a bag of thawed hash browns)
• Cook until tender then peel and grate them into a sprayed 9x13 pan.
• 1 can (small) cream of chicken soup
• 1/4 c butter
• Heat together in a saucepan. Remove from heat.
• 2 c sour cream
• 1/3 c chopped green onion
• 2 c grated cheese
• Pour over potatoes and toss.
• 2/3 c corn flakes (unsweetened), crushed
• Top potatoes with crushed corn flakes.

Bake for 45 minutes at 350 degrees.

Lori’s Potatoes

By Lori Bohnstedt

• 3 large baking potatoes, peeled and sliced in thin wedges
• Place in a single layer on a sprayed cookie sheet.
• onion salt
• celery salt
• pepper
• parmesan cheese
• Sprinkle over potatoes.
• 1/2 stick butter, melted
• Drizzle butter over seasoned potatoes.

Bake for 25 –30 minutes at 350 degrees.

Rosenkohl

By Melitta Patzold

• 1 bag frozen brussel sprouts
• 2 c water
• 1 cube Knorr chicken bullion
• Bring water and bullion cube to a boil and cook brussel sprouts as directed on package.  Drain and save brussel sprout water.
• 1/2 c butter, melted
• 3 Tbs flour
• Mix butter and flour together to form a rue, then add saved water from brussel sprouts.
• 1 dash nutmeg
• Cook until thickened.  Add cooked brussel sprouts into mixture.  Remove from heat.
• 1 egg
• 3 Tbs evaporated milk
• Beat together.  Add to mixture and serve.

Roasted Veggies

• 1 Tbs butter, melted
• 1 Tbs soy sauce
• 1 tsp balsamic vinegar

Melt butter then add other ingredients.  Coat whatever assortment of veggies you want in sauce.  Roast on a cookie sheet for 20 minutes at 425 degrees.

Spanakopita

By Wanda Petropolis

• 3 pkgs chopped spinach (defrosted and drained)
• 3 bunches green onions, finely chopped
• 1/2 bunch parsley, chopped
• 12 leaves fresh mint, chopped
• 1 Tbs dill
• 1 lb feta cheese
• 3/4 large can parmesan cheese
• 1 doz eggs, beaten
• 1 lb cottage cheese
• 1 c peanut oil
• 1 tsp Accent
• Mix all above ingredients well.  Everything should be chopped fine.
• 1 lb filo dough
• 1 lb sweet unsalted butter (do NOT use margarine)

Using a brush, butter the bottom of a 16x11 pan.  Place 10-15 filo sheets, buttering  between layers, in an overlapping method.  Add the spinach mixture.
When you reach the final layer, fold in the overlapping filo sheets, always making sure to brush butter in between each filo sheet.  Cut diamond shapes into top layers only.
Bake for 10 minutes, or until brown, at 450 degrees.  Reduce heat to 300 degrees and continue baking for another 1 1/2 hours.

Yorkshire Pudding

By Clara Dawson

• 2 c flour
• 1 tsp salt
• 4 eggs
• Add milk until thick cream consistency.

Cook roast for 1 1/2 hours at 350 then a 1/2 hour with pudding at 400 degrees.

Cheesy Squash Casserole

By Paula Deen

• 1 Tbs vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 Tbs butter
• 1/2 c grated Parmesan cheese
• 1 c shredded sharp cheddar cheese
• 1/2 c sour cream
• salt and pepper
• 1 sleeve Ritz crackers, crushed medium to fine

Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in cheeses and sour cream. And salt and pepper to taste.
Place in prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes at 350 degrees.

Oven-Roasted Veggies

By Lipton

• 1 env Lipton Savory Herb with garlic (or Ranch Soup Mix)
• 1 1/2 lbs assorted fresh veggies*
• 2 Tbsp olive oil

In 9x13 baking pan, combine all ingredients until evenly coated.
Bake uncovered, stirring once, for 20 – 25 minutes at 450 degrees.
*Use any combination of the following, sliced:  zucchini, yellow squash, red, green, or yellow bell peppers, carrots, celery, onion, and mushrooms.

Onion-Roasted Potatoes

By Lipton

• 1 env Lipton Onion Soup Mix (or Savory Herb with Garlic)
• 4 medium (about 2 lbs) all-purpose potatoes, cut into large chunks
• 1/3 c olive oil

In 9x13 pan combine all ingredients.
Bake uncovered, stirring occasionally, for 40 minutes at 450 degrees.

Stuffing

By Arleen Taft Johnson

• onion
• celery
• carrots
• butter
• Sautee veggies in butter.
• bread
• warm milk
• whipped egg
• Soak bread in warm milk. Add veggies.
• sage
• salt
• pepper
• poultry seasoning
• Add to taste.

Bake.
This recipe is not very precise, but that’s how Grandma Johnson would cook. When we would ask her the measurements of things she would say, “Oh, gad, sister. I don’t know. I just put enough to make it taste good.”

Broccoli Casserole

By Wanda Petropolis

• 2 pkgs frozen chopped broccoli, thawed
• 2 cans (small) cream of celery soup
• 2 c minute rice
• 1 jar (8 oz) Cheeze Whiz
• 3/4 c chopped onion
• 3/4 c chopped celery (optional)
• 1 stick margarine, melted

Combine all ingredients and place in a 9x13 pan.
Bake for 1 hour at 325 degrees.

Breakfast Taters

By Jana Brown

• 1 pkg (26 oz) OreIdaho country style tater tots
• 8 eggs, beaten
• 1 Tbs mustard
• 1/4 c water
• 1 c milk
• 1 onion, finely chopped
• 2 c chopped ham
• Mix together and put in a greased 9x13 pan. Bake for 40 minutes at 350 degrees.
• Top with grated cheese

Baked Beans

Aunt Jolene

• 1 lb hamburger meat
• 1 medium onion, diced
• Sautee hamburger and onion until hamburger is cooked through.
• 2 cans (large) pork & beans
• 1 c brown sugar
• 1 c ketchup
• 3 Tbs BBQ sauce

Bake uncovered for 2 hours at 325 degrees.