Old Fashioned Scalloped Potatoes You can’t go wrong making this for the next big family feast. INGREDIENTS: 3 tbs butter or margarine 2 tbs flour 1 tsp salt 1/8 tsp pepper 1/8 tsp paprika 1 3/4 cup milk 1 tsp salt 1 1/2 cup onions, thinly sliced 4 1/2 cup potatoes, thinly sliced 1/2 cup water 2 tbs parsley, minced DIRECTIONS: 1. Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. 2. Gradually add milk and cook on a medium heat until thickened. 3. Combine 1 tsp salt, onions, potatoes and water in saucepan. … Continue reading →

Oakhill Potatoes A nice change from just plain baked potatoes. INGREDIENTS: 1 1/2 lbs potatoes, peeled & diced 1/2 tsp salt 3 tbs butter or margarine 2 tbs flour 1 pinch salt and pepper 2 cups milk 2 large hard-boiled eggs, peeled & sliced 2 tbs chopped onion 3 tbs dried bread crumbs DIRECTIONS: 1.Place potatoes in large saucepan. Cover with cold water. Add 1/2 tsp salt and bring to a boil. 2. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. 3. Melt 2 tbs butter in medium saucepan. Add flour, … Continue reading →

Nacho Cheese Potato Slices You’ll never want plain old potatoes after trying this recipe! INGREDIENTS: 6 medium potatoes 1 large onion, chopped 1 medium green pepper, chopped 1 bunch green onions, chopped 1 cup barbecue sauce 1 cup water 1 tsp garlic powder 1 tsp parsley flakes 4 tbs taco seasoning 1/4 tsp black pepper 2 cups grated cheddar cheese DIRECTIONS: 1. Preheat oven to 400F. Line cookie sheet with aluminum foil and coat with non-stick cooking spray. 2. Peel and slice potatoes. 3. In a large bowl, combine potatoes, green peppers, and both onions; mix, then turn onto baking … Continue reading →

Mushroom Risotto Don’t be intimated by making risotto. It’s easier than it sounds and though it involved alot of stirring, you’re not shackled to the stove! INGREDIENTS: 4 tbs butter 2 cups mushrooms, cleaned, trimmed, and cut into half inch pieces 2/3 cup cognac 3/4 cup heavy cream 7 cups vegetable or chicken stock 1 tbs extra-virgin olive oil 4 medium shallots, peeled and minced 1 3/4 cups arborio rice 1/3 cup freshly grated Parmesan cheese 1 pinch Salt and freshly ground black pepper 2 tbs chopped fresh parsley DIRECTIONS: 1. Melt 2 Tbsp butter in a medium skillet over … Continue reading →

Moussaka With Rice A traditional Middle Eastern eggplant dish. Ghee is unsalted clarified butter. INGREDIENTS: 1 cup rice 1 large eggplant 1 pinch salt 2 large potatoes 14 oz tomatoes 4 cloves garlic, chopped 1 medium onion, chopped 1 pinch pepper 1 cup olive oil 2 tbs ghee 2 tbs flour 2 1/2 cup soy milk 1 pinch nutmeg 1 pinch salt & pepper 1 tsp allspice DIRECTIONS: 1. Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. 2. Peel & cut potatoes into rounds. Put rice in a pan with the … Continue reading →

Moroccan Chickpeas A great recipe for healthy chickpeas. If you are vegetarian you may substitute veggie broth and canned tomatoes for the chicken broth. INGREDIENTS: 2 cans chickpeas 2 quarts chicken broth 1 whole bay leaf 2 cloves garlic, crushed 1 cup chopped onion 2 tbs chopped parsley 1 stick cinnamon stick 1 tsp ground ginger 1 tsp ground turmeric 1/4 tsp ground pepper 1/2 cups raisins DIRECTIONS: 1. Saute onions in water with 1/4 tsp chicken broth. 2. Place garbanzos in large soup pot and add remaining broth to cover. 3. Bring to boil. Add bay leaf, and all … Continue reading →

Mississippi Rice Can be served with almost anything. INGREDIENTS: 1 cup long grain rice 1 can mushrooms 1 can beef consomme soup 1 stick margarine 1 can french onion soup DIRECTIONS: 1. Put ingredients in a 2 1/2 qt casserole dish. Cover and bake at 350 degrees for one hour. Prep: 5 minutes Cook: 60 minutes Serves: 6

Mexican Rice Compliments any mexican or southwestern meal. INGREDIENTS: 2 tbs cooking oil 1 cup long grain rice (not instant) 2 cloves pressed garlic 1 medium finely chopped white onion 3 medium finely chopped tomatoes 1 green chili pepper, finely chopped 2 cups chicken broth 1 tsp salt DIRECTIONS: 1. In a large skillet, heat the oil and saute the rice over medium high heat until golden brown. 2. Stir in the garlic and the onions and saute until onion is golden yellow. 3. Stir in the tomatoes, broth and season with salt. 4. Bring to a boil uncovered, reduce … Continue reading →

Mexican Penne Great last minute, “we need to eat now” dish. INGREDIENTS: 1 lb penne pasta 1 cup chunky salsa 1 cup velvetta cheese, cubed 4 oz cream cheese, cubed DIRECTIONS: 1. Cook pasta according to package directions. 2. Meanwhile, combine remaining ingredients in large bowl and microwave on high for 2 minutes or until melted. 3. Stir to combine cheeses and salsa. Drain pasta and toss with cheese-salsa mix. Prep: 5 minutes Cook: 15 minutes Serves: 6

Melt in Your Mouth Mac and Cheese So good, you’ll want to have this as the main dish instead of a side! INGREDIENTS: 1 cup Elbow Macaroni, cooked 1/8 tsp Cayenne Pepper 1 1/2 cup Milk 2 tbs Light Cream 1 1/2 tbs Butter 1/4 cup Canned Tomatoes 1 1/2 tbs Flour 1/2 tsp Sugar 1 1/2 cup Cheddar Cheese 1 pinch Salt to taste 1 pinch White Pepper to taste DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Combine milk and cream in a small saucepan and bring to a simmer over moderate heat. 3. While the milk warms, … Continue reading →