Maple Glazed Carrots

8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tbsp Maple syrup
1 ea Pinch of mace or nutmeg
3 tbsp Butter

Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remaining ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.

Mom’s Sweet Potato Casserole

6 c sweet potatoes
2 eggs
1/4 c brown sugar
1/4 c melted butter
1 t. salt
1 t cinnamon
*up to 1 c orange juice***

Topping:
1 c chopped pecans
1/4 c brown sugar
1/4 c melted butter

Mash cooked skinless sweet potatoes equaling 6 cups. Beat in two eggs. Add remaining ingredients and beat until fluffy. If the mixture appears too dry, add orange juice in small amounts not to exceed 1 cup until creamy but not too liquid. Place in 1 ½ or 2 quart casserole dish. Top with pecans, melted butter and brown sugar. Bake for 20 minutes at 375 degrees if potatoes are still hot. If it was prepared in advance you may need to bake longer.

Spanish Rice

(start 45 minutes before serving)

Heat 1 c rice in 1 T of oil or butter, add a clove of pressed garlic, 1 t salt. When rice is hot add 1 can Mexican style stewed tomatoes (picky eater, puree them) or diced tomatoes with chili peppers (don't have to puree) bring to a boil. Add 2 cups hot chicken broth, return to boil, cover and put in preheated oven 350 degrees for 20 minutes. Stir in frozen peas and carrots and cook for another 10 minutes.

Spanish Rice

1 package of Beef hotdogs
2 cups of White rice
2 sticks of celery
1 onion chopped and diced
1 green bell pepper
1 14oz can of Tomato Sauce
2 to 4 cups graded cheddar cheese

1. Fry hotdogs and onions together until a little cooked lightly browned
2. Boil water for rice as package says to prepare it.
3. Add celery, bell pepper and tomato sauce to hotdogs and onions
4. Mix rice with the hotdog/tomato sauce mixture
5. Grade cheese over top and bake in oven until cheese is melted.

Au Gratin Potatoes

6 large potatoes (more if using medium)
1 ½ c. medium or sharp cheddar cheese
1 c. sour cream
1 can cream of chicken soup
¼ c. melted butter
½ tsp salt
1/3 c. finely chopped onions

Boil potatoes in skins until barely tender (they will be barely soft but firm when you stab them with a fork). Cool and grate. Mix in cheddar cheese. Mix sour cream, cream of chicken soup, butter, salt and onions and add to the cheese and potato mixture. Put into a 9x13 baking dish. (Optional: top with 2 c. cornflakes mixed with 3 Tb melted butter. - I've never done this.) Bake at 350° for 30-45 minutes until well heated. Serves 12. Total time: 1 ½ hours.

Cilantro-Lime Rice

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Ambrosia Salad

1 can (8 oz.) crushed pineapple in juice, undrained
Cold water
2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut

DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.

REFRIGERATE 3 hours or until firm.

My Favorite Pasta Salad

1-16 oz. pkg. penne or farfalle pasta, cooked and drained
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled

Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt

Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.

Pour over salad and serve.

Savory Sausage Rice

1 lb. Sausage
1 cup finely chopped green pepper
3/4 cup chopped onion
2 1/2 cup coarsely chopped celery
2 (1 3/4 oz.) packages Lipton chicken noodle soup mix
4 1/2 cups boiling water
1 cup rice, uncooked
1/2 tsp. Salt
1 cup slivered almonds (optional)

Brown sausage in large skillet; add green pepper, onion, and celery; sauté.
Combine soup mix and boiling water in large saucepan; stir in rice and salt. Cover and simmer 20 min. or until rice is tender. Add sausage mixture, and almonds (optional). Stir well.

Scalloped Potatoes

Ingredients:
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups milk
3 cups ham (cubed)
1 large green pepper (chopped)
1 large onion (chopped)
1/2 cup shredded cheddar cheese
5 cups potatoes (pared and sliced thinly)
Additional cheddar cheese (for topping, optional)

Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. Melt ½ cup butter in a large sauce pan over low heat. Mix in flour, salt and pepper. Stir until well blended. Cook while stirring for about 1 minute. Remove from heat and gradually stir in milk. Return to heat and cook until thickened and bubbly.
Step 2: Stir in ham, green pepper, onion and ½ cup cheddar cheese. Stir gently until mixed well.
Step 3: Add potatoes into a well grease 13×4″ baking dish. Pour milk/ham mixture over sliced potatoes and gently mix. Cover with aluminum foil.
Step 4: Bake at 350 degrees for 30 minutes. After 30 minutes remove aluminum foil and continue baking for 1 hour. During the last few minutes of cooking top with additional shredded cheddar cheese (optional).
(Makes 6 Servings)

Grandma’s Simple Mexican Rice or Conchitas

4 cups of white rice (I like jasmine) or 1 bag of small shells (Conchitas)
1-3 Tbsp. of oil
2 small cans of tomato sauce or 1 large can
½ finely chopped white onion
4 cups of water
Salt and pepper to taste

In a large sauce pan place rice and oil. Add only enough oil to coat the outside of the rice to prevent burning. On medium heat brown the rice. Be sure to stir constantly as the rice will burn and scorch the ban. At the last few minutes of cooking place the finely chopped onion in the pan. Cook until translucent. Make sure you don’t burn the onion. If needed, turn the heat down to avoid burning. Add tomato sauce and water. Cover, bring to a boil, and reduce heat to low and simmer until rice is cooked. If needed add more water. Stir occasionally as the rice may burn. You can easily reduce and double this recipe for small or large crowds.
This recipe was given to me by my mother-in-law. She never measured anything or seasoned the rice. After completed get creative, try adding, chili powder for heat, cumin for a smoky flavor or a little garlic powder. Salt and pepper are definitely needed.
Conchitas are made the same way, however; only salt and pepper are needed to flavor. Conchitas are done when the shell shape opens up completely. Little kids love conchitas since they like to stick to fingertips.

Spinich Basi Pasta Salad

1 (16 oz.) package bow tie pasta*
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts

Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.

*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.

Ortange Fluff

1 small carton cottage cheese
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired

Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!

Whipped Potatoes

1 cup Margarine or Butter
1 - 8 oz. cream cheese
1 tsp. seasoning salt
1 tsp. salt
1 tsp. onion salt
1/2 tsp. pepper
5 ob cooked (boiled) potatoes - peeled

While hot put in mixer and whip.

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Prep time: 20 min.
Cook time: 1 hr. 35 min.
Serves: 10

Ingredients

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste

Directions:
1. Preheat oven to 350 degrees . Put garlic in a small ovenproof bowl and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.

2. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.

3. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.

4. Bake for 45 minutes, until heated through and golden on top.

Wonderful Dish!

Baked Beans

1 (1 lb. 15 oz.) can pork and beans
1/2 cup chili sauce
1/3 cup brown sugar
3 Tablespoon chopped onion
2 Tablespoons green pepper, chopped
1/2 tsp. salt
3 slices of bacon, cut in small pieces, ham can be used in place of bacon

Combine all ingredients. Bake at 350 degrees for 45 minutes in an uncovered dish.

Orange Glazed Carrots

2 lbs. baby carrots...boil in salt water until tender crisp and then
drain.
Mix together:
1/4 cup butter
½ cup brown sugar
1/4 cup prepared mustard
1 Tbsp. chopped fresh parsley (optional)
Add to carrots and cook until heated through. Voila!

Roasted Garlic Mashed Potatoes

1 1/2 lbs. red-skinned potatoes, scrubbed, cut in cubes, skins on
6 tbsp. butter
6 garlic cloves, roasted
1/2 c. heavy cream
Salt to taste
Cook potatoes and drain. Mash with remaining ingredients. (Roast garlic cloves in 450degree oven until soft - 15 to 20 minutes).

Ruby Rice

Festive rice! Great to serve during the holidays!

In a large saucepan, heat 1 T. oil, add 1 large onion finely chopped and cook until translucent. Add 1 c. of rice, 1/2 t. ground sage, 1/4 t. of corriander, 1/8 t. of cinnamon, 1/2 t. salt. Stir over medium-hot heat until rice is slightly brown.

Remove from heat, add 2 c. chicken broth. Return to heat and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender.

Stir in 1/4 c. toasted pine nuts (or almonds) and 1/2 c. of dried cranberries, 1/4 c. chives, chopped.

Serves 6

Praline Sweet Potato Casserole

6 lg dark orange sweet potatoes (probably labeled as yams; 5 1/2 lbs), scrubbed
3/4 c milk
1/2 c unsalted butter
3 lg eggs, lightly beaten
3/4 c packed brown sugar

Topping
3 T unsalted butter
3/4 c packed brown sugar
1/2 t salt
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3/4 c heavy (whipping) cream
1 1/2 c pecans, coarsely chopped
2 t vanilla

Heat oven to 350 degrees. Pierce each potato several times with a fork and place in baking pan. Bake until potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool enough to handle.

In small saucepan, heat milk and butter until butter has melted and the mixture is hot but not boiling. Cut potatoes in half, and scoop the flesh into a lg bowl, discarding the skins. Use a potato masher to mash the potatoes. Stir milk mixture into potatoes. Whisk in the eggs and continue to whisking until well combined with potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9x13 dish, spread the sweet potato mixture evenly in dish. Set aside while making topping. Increase oven temp to 375 degrees.

Melt butter in 2 quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter turn down the heat to maintain a simmer. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.

Bake casserole until topping is slightly crusty and set; about 30 minutes. Serve immediately.