Scalloped Potatoes

6 medium potatoes, peeled and sliced
1 medium onion, sliced
2 tablespoons flour
2 cups whole or evaporated milk
Salt and pepper to taste
3 tablespoons butter or margarine

In a 2-quart greased casserole dish, layer potatoes and onion.  In a jar, combine flour, milk, salt, and pepper.  Screw lid on tightly and shake well until smooth.  Pour milk mixture over potatoes, and dot with butter.  Bake uncovered at 350 degrees for 1 hour.  Makes 6 servings.

(Source:  Utah State Fare, pg. 145)

Oven-Fried Potatoes

I usually half this recipe for our family.

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags.  Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat.  Pour oil into two 15-in. x 10-in. x 1-in. baking pans, pour potatoes into pans.  Bake, uncovered, at 375 degrees for 40-50 minutes or until tender.  Yield: 12-14 servings.

Raw "Oatmeal"

*actually really good! Every kid I give it to snarfs it down!

2 apples
1 banana
1 tablespoon golden flax seed
water

Put the flax seeds in the purified water and let sit overnight.

Peel the apples and cut them in smaller parts (for the blender). Peel the banana and break into parts.

Rinse the flaxseeds well.

Put all ingredients in a blender. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Thank you for the recipe: http://www.thebestofrawfood.com/raw-food-diet-recipe.html

Stuffed mushrooms

Mushrooms, regular 1 1/2 kind, whole
cream cheese, softened to room temperature
bacon
parmesean cheese, shredded

Wash and destem mushrooms and let dry completely, this may take up to an hour. Meanwhile, cook bacon and remove excess fat and chop into bits. (Food processor works great for chopping into bits, or just use the premade real bacon bits.)

Combine and mix well the cream cheese, bacon bits, and parmesean cheese and put into a ziplock bag with the corner snipped off. Or into a frosting bag with just the cupler, no fancy tips.

Squeeze filling into mushrooms and put in dish.

Bake on 350 degrees until cheese is melted and mushrooms are cooked. Takes about 15 min.

Eat!


*add chives, sub bacon for sausage, or get creative, this is the basic recipe, and I think it is the best. It was the first thing to go at Thanksgiving even though no one had them before.

Mexican Brown Rice

2 c. dry brown rice
4 1/2 c. water
3 garlic cloves
2 jalapeno's-red (use seeds for more spice)
juice from 1 lime
2 tomatillo's
3 heads from bulb onions (can use dried onions or regular onions)
3/4 tsp salt

Mince garlic, jalapeno's, tomatillo's, onions. Combine all ingredients in a pot and cook for 45-50 min. or until rice is tender. Tastes great with black beans, avocado's, tomatoes, cheese etc, or with taco's.

*use jalapeno's according to taste. I used two with seeds tonight and it wasn't spicy. Jalapeno's differ greatly in heat from plant to plant.

Oven-Roasted Vegetables

2 medium potatoes, peeled and cut in medium cubes
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1-inch pieces (or1/2 teaspoon dried rosemary)
3 tablespoons olive oil
Salt and pepper to taste

Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non-stick baking pan in one even layer. (Cooking time increases when double layered.)

Roast in preheated oven for 20 to 25 minutes at 450 degrees F. Lower heat to 375 degrees F. for another 15 to 20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6 to 8 servings.

Note: High-temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.

(Source: "The Essential Mormon Cookbook" by Julie Badger Jensen, pg. 79)

Seasoned Potato Wedges and Peas

8-10 yellow potatoes
3 tablespoons olive oil
2 cups snap peas
2 tablespoons Seasoning Mix

Cook potatoes for 8 minutes in microwave then slice like wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Cook until slightly crispy and turn to other side. Toss with snap peas and continue to fry for 1 minute, turning twice. Do not overcook. Peas should be crisp.

Seasoning Mix
Blend together:
1/4 cup sun-dried tomatoes
2 teaspoons dried red chili
1 cup rock salt
2 tablespoons coarse pepper
1/2 cup dried rosemary
1/2 teaspoon dry mustard

And mix separately:
1 teaspoon basil
1 teaspoon lemon peel
2 teaspoons soy oil

Toss the dry ingredients with the oil mix. Bake at 325 degrees F. for 15 minutes on a cookie sheet. Store in an air-tight container to retain freshness.

(Source: "The Gathering of Friends, Vol. 1", Michelle Huxtable and Alyse Christensen, pg. 12)

Potato Casserole (aka Funeral Potatoes)

12 large potatoes or 1 (32-oz.) bag frozen shredded hash browns
2 (10 3/4-oz.) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees F. for 30 minutes. Makes 12 servings.

Cranberry Jello

Family favorite during the holidays!!!

1-6oz. pkg. raspberry or cran-raspberry jello
3 1/2 c. cranberry juice
1/2 c. mayonnaise
1 c. cream

Boil 2 cups of the cranberry juice then add the jello, stir until it is dissolved. Add the rest of the juice then chill until the jello just starts to set up (checking every 15-30 minutes. Whip the cream. Beat the mayonnaise into the jello then fold in the whipped cream. Pour into a jello mold or 9x13 pan refrigerate until set.

Rice Pilaf

2 tablespoons butter or margarine
1 cup uncooked rice
1/4 cup minced onions
1/3 cup minced celery
3 cups hot chicken broth
2 tablespoons chopped parsley
1/4 cup slivered almonds (toasted)

Melt butter in hot fry pan. Add rice, onion, and celery. Stir and cook until slightly brown. Add chicken broth; cover and simmer on low heat until moisture has been absorbed and rice is tender (about 25-30 minutes). Add parsley and almonds just before serving. Toss lightly.

Oven-Fried Potatoes

I usually half this recipe.

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat. Pour oil into two 15x10x1-inch baking pans, pour potatoes into pans. Bake, uncovered, at 375 degrees F. for 40 to 50 minutes or until tender. Yield; 12-14 servings.

Onion-Roasted Potatoes

1 envelope Lipton Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil

1. In a large bowl, toss all ingredients until evenly coated.
2. In 13x9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425 degrees F., uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR ... stir in 1 teaspoon each of garlic powder and soy sauce.

Budget Macaroni and Cheese

1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese

Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.

Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.

Pioneer Scalloped Potatoes

4 cups peeled and thinly sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 tablespoons onion, finely sliced or grated
2 tablespoons butter or margarine
1/8 teaspoon baking soda*
2 cups milk (about)

In a 2-quart baking dish -- layer potatoes, salt and pepper, flour, onion, and bits of butter. Add baking soda to milk, then pour it over the potatoes. Use enough milk so that it can just be seen between the top slices of potato. Cover and bake at 350 degrees F. for about 20 minutes. Remove cover and continue to bake about another 40 minutes, or until potatoes are fork tender and milk is mostly absorbed. Top will brown slightly. 6 servings

*Soda may be eliminated, but it keeps the cooked mixture from looking curdled.

Zucchini Garden Chowder

I try to make this at least once a summer because it is so delicious!

2 med zucchini, chopped
1 med onion, chopped
2 T minced fresh parsley
1 t dried basil
1/3 c butter or margarine
1/3 c all-purpose flour
1 t salt
1/4 t pepper
3 c water
3 chicken bouillon cubes
1 t lemon juice
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg (10 oz) frozen corn, or one can, drained
1/4 c grated Parmesan cheese
2 c shredded cheddar cheese

In a soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in the water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn in tender. Just before serving, stir in cheeses until melted.

Yield: 8-10 servings (about 2 1/2 quarts)

Confetti Zucchini

Necessity is the mother of invention. I came up with this recipe while trying to figure out how to keep up with my prolific zucchini plant.

2 small zucchinis, washed and sliced
1 medium onion, chopped
1 medium carrot, peeled and grated
1 tablespoon olive oil
Parmesan cheese

Pour oil in large skillet on medium heat. Saute onions, add zucchini slices, and grated carrot, stirring occasionally. Let fry about 5 minutes or until veggies are slightly crisp. Sprinkle Parmesan cheese on top. Serve.