Cauliflower Casserole (http://food.

com)
Ingredients
o o o o o o o o 1 head cauliflower, broken in florets 1 cup sour cream 1 cup shredded cheddar cheese 1/2 cup corn flake crumbs 1/4 cup chopped green peppers 1/4 cup chopped onions 1 teaspoon salt 1/3 cup grated parmesan cheese

Directions
1. 2. 3. 4. 5. 6. Put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes. Drain. Mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt. Put in greased 2qt casserole. Sprinkle with parmesan. Bake, uncovered at 325* for 30 minutes.

Mom's Potato Salad (http://www.cookingwithk.net)

5 lbs. russet potatoes, peeled, washed, and cubed 1/2-inch Enough cold water to cover potatoes in large stock pot 1 tablespoon salt 1/2 cup dill pickles, diced 1 onion, diced 2 cups Miracle Whip Salad Dressing (or mayonnaise) 1/4 cup Mustard salt pepper 6 boiled eggs, diced paprika In a large stock pot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two. In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. Fold in the eggs last to keep from mashing them to much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve. Note: Depending on how wet or dry you like your potato salad, you may add more salad dressing/mayonnaise and mustard mixture.

Roasted Red Potatoes (http://cgharris.blogspot.com)

4 red potatoes, scrubbed 1 tablespoon olive oil 2 tablespoons Panko Crumbs 2 tablespoons fresh grated Parmigiana Reggino cheese (I buy a wedge at Costco, it last longer if wrapped in foil) Salt, pepper, smoked paprika, Pampered Chefs Crushed Peppercorn and Garlic Rub--or whatever your favorite seasoning is Directions: 1. Preheat oven to 375 degrees. 2. Slice potatoes into wedges and place in bowl. Toss in olive oil until coated and then add all remaining ingredients and toss until evenly coated. Bake in a Pampered Chef Bar Pan that has been drizzled with a little olive oil. Bake in preheated oven 30-40 minutes or until desired degree of crispness, turning wedges over halfway through baking.

Fannie Farmer's Classic Baked Macaroni and Cheese (http://food.com)

1 (8 ounce) package macaroni 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup cream 1/2 teaspoon salt fresh ground black pepper , to taste 2 cups cheddar cheese , shredded good quality 1/2 cup breadcrumbs , buttered

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Preheat oven to 400F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

My G'ma's Best Scalloped Corn (http://food.com)

Ingredients
o o o o o o o o o 2 eggs, beaten 2 (15 1/4 ounce) cans whole kernel corn, drained 1 cup milk 1 cup cracker crumbs 1/2 cup chopped onions 1/2 cup green peppers 1 cup cheddar cheese ( sharp cheddar is the best to use) 1/4 teaspoon salt 1/8 teaspoon pepper

Directions
1. Preheat oven to 350F. 2. Mix all ingredients and spoon into a greased 1-quart casserole dish. 3. Bake uncovered for 35 minutes.

Yummiest Ever Baked Mac and Cheese (http://food.com)

Ingredients
o o o o o o o o 1 lb elbow macaroni 2 (10 3/4 ounce) cans cheddar cheese soup 2 (12 ounce) cans evaporated milk 5/8 cup butter ( 1 1/4 sticks) 1 teaspoon salt 1 teaspoon pepper 6 cups shredded cheddar cheese ( medium or sharp, or a combination) dried parsley ( for sprinkling on top)

Directions
1. Preheat oven to 350. 2. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven. 3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it). 4. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar. 5. Repeat layers twice, ending with the cheese. 6. Bake for 40-45 minutes. 7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier. 8. Let stand for 5 minutes before serving.

Zesty Italian Potatoes Microwave (http://food.com)

Ingredients
o o o o o o 4 -5 medium red potatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 cup zesty Italian dressing ( Kraft) parsley flakes

Directions
1. Wash potatoes well. Leaving skins on (if preferred) and cut into quarters or smaller. 2. Place cut potatoes into a glass dish along with 1/4 cup water. Sprinkle salt, pepper and garlic powder. Pour and coat potatoes well with dressing. 3. Sprinkle parsley flakes on top. 4. Cover with lid and microwave on high for 15 minutes. 5. Enjoy!

Cheesy Smashed Potatoes & Cauliflower (http://food.com)

Ingredients
o o o o 1 lb red potatoes, scrubbed but not peeled, cut into chunks 1 cup cauliflower florets, cut into bite sized 1/4 cup light sour cream 1 cup reduced-fat sharp cheddar cheese, shredded

Directions
1. 2. 3. 4. 5. 6. 7. Place potatoes and cauliflower in large saucepan with enough water to cover. Bring to a boil over high heat. Simmer 20 minutes, or until vegetables are tender. Drain and return to pan. Add sour cream and mash until light and fluffy. Stir in cheese. Serve.

Awful Potatoes (food.com)

Ingredients
o o o o o o o 6 -8 potatoes, peeled water ( to cover) salt 1 (8 ounce) cartons sour cream, to taste 8 ounces cream cheese garlic salt 1/2 cup cheddar cheese, grated

Directions
1. 2. 3. 4. 5. 6. Cook potatoes in salted water until done. Drain and put back into the pan. Add sour cream, cream cheese and garlic salt; mash. Turn into baking dish. Sprinkle cheddar cheese on top. Bake in a 350 degree Fahrenheit oven for 45 to 50 minutes until puffed and golden brown.

Best Baked Potato (food.com)

Ingredients
o o o 1 large russet potatoes canola oil kosher salt

Directions
1. Heat oven to 350F and position racks in top and bottom thirds. 2. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. 3. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. 4. Place in a bowl and coat lightly with oil. 5. Sprinkle with kosher salt and place potato directly on rack in middle of oven. 6. Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings. 7. Bake 1 hour or until skin feels crisp but flesh beneath feels soft. 8. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. 9. It will pop right open. 10. But watch out, there will be some steam. 11. NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

SCALLOPED POTATOES (http://www.busymomsrecipes.com)

1. Place whole potatoes in a large pot, cover with water and bring to a boil for 3-5 minutes. NOTE: The number of potatoes needed depends on the number of people you are serving. A good rule of thumb is one large or two small potatoes per person. 2. Pour water off, put a lid on the pot to hold in steam and let potatoes cool just enough for you to be able to handle them. 3. Rub off potato skins or remove with a sharp knife. 4. After potatoes have cooled completely, slice into well-buttered baking dish large enough to hold the amount of potatoes cooked. Cut a stick of butter into tablespoon-size pieces and place randomly among the potatoes. 5. In a separate bowl, combine and pour over potatoes: 1 cup milk for an 8 inch dish or 1 cups for a 9x13 2-3 tbsp. flour (whisk well to remove lumps) 2-3 cups shredded cheddar cheese (depending on size of pan) Salt and pepper to taste 6. Place slices of American cheese over potatoes, two layers thick 7. Cover dish with foil that has been sprayed with cooking spray (sprayed side in) and bake at 375 degrees for fifteen to twenty minutes. 8. Remove foil and cook until cheese is browned on top and potatoes are fork-tender. Remove from oven and let set for 5-7 minutes. Serve to hungry people.

Buttered Egg Noodles (Best Ever) (food.com)

Ingredients o o o o Directions 1. 2. 3. 4. 5. Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cook until noodles are desired texture. (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter. (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion) NOTE: Make this in skillet so noodles are spread out to cook! 2 Wyler's chicken bouillon cubes 1 1/2 cups water 1/2 cup real butter 8 ounces egg noodles

Creamy Skillet Corn (http://www.cookingwithk.net)

12 ears fresh corn, shucked and silks cleaned off with cool running water 1/4 cup butter 2 tablespoons cornstarch (or flour) 3 teaspoons sugar 3/4-1 cup water (or milk) 11/2 teaspoon salt 1/2 teaspoon pepper

In a large deep bowl, using a sharp knife, cut the kernels off the cob; go back with a spoon, and scrap all that wonderful corn milk off the cob. In a large iron skillet or heavy bottom skillet, melt butter and then add the corn. In a small bowl, whisk together cornstarch, sugar, water, salt and pepper to form a slurry.; pour over the corn and stir until mixed well. Simmer for 35-40 minutes, stirring occasionally.

Note: I grew up with a large family so my Mother's recipes are on a large scale. If the recipe is too big, you can cut it in half. I remember Mother occasionally used milk instead of water.

Mom's Baked Beans (http://www.cookingwithk.net)

3 15.5 oz. canned pork n' beans 1/2 cup onion, chopped 1/2 cup bell pepper chopped 3/4 cup brown sugar 1/2 cup ketchup 2 tablespoons Worcestershire sauce 3 tablespoons mustard 4 slices bacon, cooked, crumbled, and divided (option) Preheat oven 375 degrees F. In a large mixing bowl, combine pork n' beans, onion, bell pepper, brown sugar, ketchup, Worcestershire sauce, mustard, and 1/2 of the crumbled bacon. Mix well and transfer to a 3 quart baking dish. Sprinkle remainder of the bacon on the top. Bake for 35-40 minutes. Note: Depending on how many servings you will need, this recipe may be adjusted to a half recipe or increased to double the recipe.

Copycat Green Giant Niblets Corn in Butter Sauce

(food.com) Ingredients
o o o o o o 2 (16 ounce) bags frozen corn ( yellow "or" shoepeg white, any brand) 2 teaspoons salt 1/2 cup butter, cut up 1 teaspoon sugar 1 cup water 1 1/2 teaspoons cornstarch

Directions
1. 2. 3. 4. 5. 6. Add corn to large sauce pan along with all ingredients except water and cornstarch. Stir corn mixture over medium heat until butter is melted. Combine water and cornstarch and stir until cornstarch is disolved. Slowly add water to corn in sauce pan, stirring constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer, stirring occasionally, until corn is tender, about 10 minutes.

Makes a lot, may want to half the recipe.

Barbecue Baked Beans (http://deepsouthsweets.blogspot.com)

Ingredients: 2 cans (14-ounces each) baked beans, drained (for testing purposes I used Bush's Original Recipe) 1/2 cup brown sugar 1 Tablespoon dry minced onion 1 teaspoon dry mustard 1 cup sweet, thick barbecue sauce 4 slices of bacon, cooked and crumbled, reserve the bacon fat

Directions: Preheat oven to 350 degrees. Mix all ingredients together including bacon fat (this is the only time I will allow you to do this). Make sure your beans are drained as the first time I made this I didn't realize I needed to drain and had some awfully runny beans. Pour bean mixture into a 2-quart, casserole dish coated with nonstick cooking spray. Bake for 30 minutes or until bubbly and heated through.

Country Scalloped Potatoes (allrecipes.com)

Ingredients

1 1 1 5 1 2 1 (10.75 ounce) can Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free) (10.5 ounce) can Campbell's Chicken Gravy cup milk medium baking potatoes, peeled and thinly sliced small onion, thinly sliced 1/2 cups diced cooked ham cup shredded Cheddar cheese

Directions
1. 2. Stir soup, gravy and milk in bowl. Layer half the potatoes, onion, ham and soup mixture in 13x9x2" shallow baking dish. Repeat layers. Cover. Bake at 375 degrees F for 40 minutes. Uncover and bake 25 minutes. Top with cheese. Bake 5 minutes more or until potatoes are tender and cheese melts. Let stand 10 minutes.

Corn Bread Deluxe (http://deepsouthsweets.blogspot.com)

Ingredients:

1 1/2 cups self-rising cornmeal (yellow or white will work fine) 1/2 cup vegetable oil 1 cup sour cream 1 cup cream-style corn 2 Tablespoons onion, chopped (can be left out if you have picky eaters in your house) 2 eggs, gently whisked together 1 tsp. salt

Directions:

Preheat oven to 350. If using a iron skillet, grease and preheat as well. If using any other baking pan, spray with cooking spray to coat the sides and bottom. Gently mix all of the ingredients by hand and pour into prepared pan. Bake in preheated oven for 30 minutes or until a knife inserted into the center comes out clean.

Garlic Mashed Potatoes (http://deepsouthsweets.blogspot.com)

Ingredients:

5 lbs. red potatoes, washed and cubed 8oz block of cream cheese, softened 1 stick of butter 10-15 cloves of garlic, peeled, smashed and coarsely chopped 8 oz heavy cream (I have used milk in a pinch) Salt

Directions:

Place potatoes in a large stock pot and add enough water to cover the tops of the potatoes. Bring potatoes to a boil and boil 15-20 minutes until fork-tender. While potatoes are boiling, melt butter in saute pan and add garlic. Simmer until soft. Drain potatoes and return to stock pot. Add cream cheese, garlic mixture, and heavy cream to potatoes and mix until smooth. Add salt to taste.

Parmesan Roasted Broccoli

(http://deepsouthsweets.blogspot.com)

Ingredients:

4 to 5 pounds of broccoli (2 large bunches), washed, dried VERY well, and chopped into florets 5 Tablespoons olive oil, divided 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 4 garlic cloves, peeled and sliced 1 lemon 1/3 cup freshly grated Parmesan cheese (in a pinch feel free to use the pregrated stuff)

Directions:

Preheat oven to 425. Prepare a baking sheet by lining it with foil. Toss broccoli, 4 Tablespoons of olive oil, salt, pepper and sliced garlic together on baking sheet. Roast for 20 to 25 minutes shaking the pan halfway through. When roasted the broccoli will be crisp-tender with some of the florets being lightly browned. Remove pan from oven and zest lemon over the broccoli. Cut into the lemon and squeeze juice over broccoli. Drizzle remaining Tablespoon of olive oil and sprinkle broccoli with Parmesan cheese. Serve warm.

French Potatoes (Microwave) (food.com)

Ingredients
o o o o o o 1 1/2 lbs potatoes, peeled and very thinly sliced 1 medium onions, sliced into rings 3 teaspoons butter salt and pepper 6 teaspoons milk 1 pinch paprika

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Put the potato slices to soak in cold water. Put the onion rings into a bowl. Cover with plastic wrap, and pierce. Microwave on HIGH for 1 minute. Grease a five cup casserole dish with a little of the butter. Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes. Season each layer with salt and pepper. Pour the milk over the potatoes and dot with the rest of the butter. Sprinkle the top with paprika. Cover with plastic wrap, and pierce. Microwave on HIGH for 13 minutes. Rotate half-way through cooking time. Allow to stand, covered, for 5 minutes before serving.