BACON SMOTHERED PEAS
3 slices bacon, diced
1/2 onion, finely chopped (about 3/4 cup)
1 teaspoon minced garlic
1 1/2 pounds frozen green peas
2 cups chicken broth
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a medium saucepan cook the bacon until crispy and all of the fat is rendered, about 4 minutes. Add the onion and cook, stirring frequently, until very soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the peas and chicken broth and cook, stirring occasionally, until flavorful and cooked to the desired degree of doneness, 5 to 10 minutes. Add the Worcestershire sauce, salt, and pepper, cover, and let sit for 5 minutes longer. Serve hot.
These were such a hit on Sunday. I didn't have leftovers. Enjoy
GLAZED CARROTS WITH PISTACHIO NUTS
2 to 3 cups carrots, sliced diagonal pieces
3 Tbsp packed brown sugar
1 Tbsp butter
1/3 cup chicken broth
Pinch kosher salt, pepper
1/4 cup chopped pistachio nuts
Saute over medium heat, Bring to boil then simmer on med low for 10 minutes. add 1/4 cups pistachio nuts, and continue cooking until tender. Sprinkle with parsley and serve.
*I boiled the carrots in water for a few minutes to get soft then i used some of that water and made chicken broth and then continued cooking for 10 minutes then added nuts then cooked until done.
By: Kirsten W.
CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. 8oz cream cheese, cubed
1 can (15 1/4 oz) whole corn, drained (i used 1 3/4 cup frozen corn)
1 can (14.75 oz) cream style corn
1 pkg. (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted.
Add cream cheese ; continue micro waving 15 sec. or until softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9 baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
*Variation: Make this Mexican-style by using Mexican corn instead of whole corn.
By: Kirsten W.
PARMESAN POTATO STICKS ***
prep time: 10 minutes bake:20-30 min. serves 6-8
4 medium russet potatoes (about 1 ½ lbs) peeled
2 Tbsp olive oil
½ tsp salt
coarsely ground black pepper
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
sour cream and chive dip (**below)
1- preheat oven to 450. Lightly grease 2 15x10x1 inch jelly roll pans. Cut potatoes in sticks, about 3x1/4x1/4 inches.
2-place potato sticks in a medium bowl. Add oil, s/p; toss to coat. Combine parmesan and bread crumbs in a small bowl; mix well. Add parmesan mixture to potatoes; toss to coat well. Arrange potato sticks in a single layer in prepared pans.
3-bake potato sticks, turning once, until they are lightly golden and tender when pierced with a fork, 20-30 minutes. Cool slightly in pans. Serve warm with sour cream and chive dip.
**Sour cream and chive dip
combine 1 cup sour cream, 1/4 cup mayo, 2-4 Tbsp fresh snipped chives and pinch of salt.
RED POTATOES
makes (1) 9 x 13 pan
3 lbs red potatoes slices, or cubed
boil for 2 minutes then drain and pour in 9 x 13 pan
mix together (approx.)
1/4 cup melted butter
½ pt heavy whipping cream
salt pepper
1 cup evap milk
1 small onion sliced
pour over potatoes and add cheese
bake at 350̊ for 30 minutes
by Vicky B.
SCALLOPED POTATOES
1 teaspoon unsalted butter
4 cups heavy cream
2 teaspoons salt, divided 1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated
1. Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot
YUMMY POTATOES ( Funeral potatoes)
12 medium potatoes boiled, chilled, peeled and grated 2 cups grated cheddar cheese
2 cans cream of chicken soup ½ cup green onions (w/greens)
½ cup melted butter ½ cup bread crumbs or crushed
2 cups sour cream Corn flakes
mix potatoes, soup, 1 ½ cups cheese, and sour cream. Place in 9 x 13 pan top with green onions, ½ cheese, ½ cup butter and the corn flakes or bread crumbs. Bake at 350̊ until bread is brown. About 15 minutes.
By Katrina S.
