Potatoes Supreme

Potatoes Supreme          

Vegetable        

7 boiled whole medium sized potatoes          

2 c. melted butter  

2 c. grated cheese 

1/3 c. green onions (cut in circles)

1 pint sour cream  

1/2 tsp salt       

1/4 tsp. pepper                                    

Boil potatoes until tender, but still firm.  (May be done the night before)  Cover & refrigerate.  Potatoes need to be completely cold to grate.  About an hour before serving, grate potatoes coarsely & mix with remaining ingredients.  Bake in 1 ½  qt. baking dish for 35 min. @ 350.                

Serves 6-8      

 Mom & Audrey Miller

Vegetable Soup

Vegetable Soup

 

Soup   

 

8 cups water    

1 can (1lb.12 oz)tomatoes     

6 beef bouillon cubes  

1 c. chopped onion   

1 c. thinly sliced carrots 

1c.diced raw potatoes          

10 oz. pkg. frozen peas           

10 oz. froz. gr. beans  

10 oz. pkg.  frozen baby lima beans       

10 oz. pkg. frozen corn (white shoe peg is best)

1 Tbsp. salt,

1 bay leaf,

1/2 tsp basil,

(I add any leftover veggies from refrig.  I also add 1 pkg. froz. okra.)

1/4 tsp pepper 

 

                       

Combine ingredients in a large heavy pot Over meduim heat bring mixture to a boil.  Reduce heat and simmer for about 1 hour, or until vegetables are tender. Add meat as desired (shredded beef roast, chunks of baked chicken, or browned ground beef)    

 

PF Secret Valentine

Potato Filling

Potato Filling   

 

vegetable         

 

7 or 8 potatoes, mashed

1 med. onion chopped            4 slices bread, cubed   

parsley

1 stalk celery, chopped          

2 eggs, beaten 

1 c. milk          

4 Tbsp. butter              

                                   

 

Sauté celery & onion in butter. 

 

Add eggs to milk & mix with bread.  Add to potatoes.  Add parsley to taste.  Bake 30 – 40 minutes @ 400 (or 350 for 45-50 minutes)

 

Serves 8-10    

 Mom & Grammy

Medley of Vegetables

Medley of Vegetables      

 

Vegetables

           

1 small can button mushrooms      

1 c. sliced onions (leave in rings or long strips)  

2 c. cubed celery  

1 c. sliced carrots 

3/4 c. green peppers (longer strips)  

2 cans green beans w/ liquid (or cook frozen ones)   

2 c. canned tomatoes         

3 Tbsp. tapioca           

salt & pepper to taste

                                   

Cook carrots & celery in salted water until tender. 

Combine all ingredients & dot W/ butter.  Bake in 13 inch casserole pan for 1 hour @ 350.                

 

Serves 6-8      

 Mom & Aunt Frankie

Squash Casserole

Squash Casserole        

 

Vegetable

           

2 lbs. yellow squash (4-5 med. squash)   

4 T. butter       

1/2 tsp. salt      

1/2 tsp. Accent seasoning         

pepper to taste

1 slice bread crumbled         

2 eggs 

1/4 c. finely diced celery     

2 Tbsp finely diced onions    

1/3 c. slivered almonds           

1 1/2 c. grated cheese 

           

 

Mix all this well.  Save some cheese to go on top.  Place in buttered casserole.  Bake @ 350 for 30 minutes, or until firm.                 

Serves 6          

 Mom & Friend at Matthews, N.C. school

Sweet Potato Casserole

Sweet Potato Casserole        

 

Vegetable        

 

6-8 large sweet potatoes  (I think)   

1/2 c. sugar     

2 eggs 

1 tsp. vanilla    

1/2 c. milk       

1/2 c. butter

                          

 

Topping           

 

1 c. brown sugar   

1 c. chopped nuts     

1/3 c. flour       

1/3 c. butter

                       

 

Boil or bake sweet potatoes at high temperature until soft.  If bake, put in big pan with an inch or two of water.  Mash the potatoes so that there are 3-4 cups. Mix all ingredients with mixer until smooth.  Pour into greased casserole dish.  Sprinkle topping on casserole and cook @ 350 for 30 minutes.  Potatoes can be cooked in microwave.                  

Serves 8-10    

SPINACH BALLS

SPINACH BALLS           

 

veggie/appetizer          

 

2 pkg. chopped frozen spinach  

4 eggs 

1/2 cup margarine        

2 c. Pepperidge Farm Herb stuffing 

1 med. chopped onion 

1/2 c. parmesan cheese (shaker can)     

garlic powder, salt, pepper to  taste    

                                                           

 

Cook spinach and drain.  Squeeze all water out.  Mix all ingredients like for meatballs.  Roll or drop (1 1/2 tsp. or larger) and bake @ 350 for 12-18 minutes, depending on size.  Serve warm or cold.  I make tablespoon size & bake 18 to 20 min.                        

 Mom

Baked Beans (Pennsy. style)

Baked Beans (Pennsy. style) 

 

vegetable         

 

1 can buttered lima beans (Goya)

1 can kidney beans  

2 large cans of pork & beans  

2 onions-diced or sliced in thin wedges

1/2 lb. bacon- diced   

1 cup brown sugar   

1 small bottle of ketchup           

2 tsp. Worcestershire sauce   

Dash of hot sauce if desired

Add salsa  to taste.

                                   

 

Mix together in large baking pan (like a small roasting pan, (15×10x5″ disposable aluminum pan) and bake in the oven @ 325 for 3 hours.                              

 Mom & Amy (PF music teacher) served at Mahoney wedding rehearsal

Zucchini Casserole

Zucchini Casserole        

 

Vegetables      

 

4 large fresh tomatoes, sliced or 1 large can tomatoes   

5-6 small summer zucchini sliced  

1 green pepper, sliced    3-4 Tbsp. chopped onion   

1 c. grated cheese 

1 c. dry bread crumbs

4 Tbsp. butter or marg.          

1 tsp. salt         

1/8 tsp. pepper

                                   

 

Melt butter in casserole.  Put layers of squash, onion, tomato, g. pepper, cheese, crumbs, salt & pepper on top of butter.  Repeat until ingredients are used.  Cover & bake in 350 to 400 degree oven for 30 min.  Uncover & continue to bake another 30 min. or until done.   

 Grandmother

Mashed Potatoes with Spinach & Chives

Mashed Potatoes W/Spinach & Chives 

Vegetables      

 

6 lbs. russet potatoes          

3/4 c. (1 1/2 sticks) butter    

1 1/2 10-oz pkg. frozen chopped spinach

3/4 c. sour cream  

1/2 c. chopped fresh chives                                                                                          

 

Peel potatoes & cut into 1-inch pieces. Cook in large pot of boiling salted water until tender(approx. 25 minutes).  Drain.  Return potatoes to pot and mash.  Add butter and mash again. Thaw spinach & squeeze dry.  Add spinach, sour cream, & chives to potatoes.  Season to taste w/ salt & pepper.  Transfer mixture to prepared buttered 9×13 glass baking dish.  Cover w/ foil.  (Can be prepared 1 day ahead; refrigerate. Let stand 2 hr. at room temperature before continuing) Bake until heated through, about 30   minutes @ 350.                                    

Meredith & WCU Catering