Corn Casserole

1 can creamed corn
1 can kernel corn*
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
1 stick butter

1. Mix first four ingredients and spread in pan.
2. Sprinkle cornbread mix on top.
3. Drizzle with melted butter, and then marble slightly by dragging a spoon through.**
4. Bake at 350 degrees for 45 minutes to 1 hour.

*Can substitute frozen corn or fresh corn off cob.
**For a different texture, mix the butter with the cornbread mix and drop by spoonfuls over top of casserole.

Garlic-Roasted Cauliflower

Alternate title: The Best Cauliflower I Ever Ate

I got this recipe from a new cookbook (yea for Christmas gifts that keep on giving!), Ina Garten's "How Easy Is That?" -- this is actually the first thing I've made from the book. When I read it, I immediately knew it would be good. I was wrong -- it was amazing.

1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets (or two small heads)
4 1/2 T good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 minced fresh parsley
3 T pine nuts, toasted
2 T freshly squeezed lemon juice

Preheat the oven to 450F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds, then drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt and 1 t pepper. Spread the mixture out in a single layer (I line a jelly roll pan or large rimmed baking sheet with foil for easy clean-up). Roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the caulfilower into a large bowl with the garlic and any juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 t salt, toss well, and serve hot or warm.

Note -- I used less salt, preferring to add more at the table if necessary. I hate oversalted food! I can't show you the picture from the book, but my dish came out looking exactly like the photo...to me, that means the recipe was well-written and I was able to follow directions. Will definitely make this one again! While the kids would not touch it, Art and I almost ate a whole head of cauliflower ourselves...

Mom's Warm Potato Salad

I searched online for a warm potato salad recipe (no time to cool the potatoes) and found this one on SimplyRecipes.com. So it's not from my mom, although I'm pretty sure she would like it! The adults in our house loved it with the Weeknight Baby Back Ribs.

Ingredients:

• 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
• 1/2 C chopped celery
• 1/2 C chopped red onion
• 1/3 C chopped flavorful olives -- green or Kalamata
• 1/4 C chopped fresh parsley
• 1/4 C seasoned rice vinegar
• 1/4 C olive oil
• kosher salt and freshly ground pepper to taste

1. Put potatoes into a saucepan and cover with an inch of cold water. Add salt (about 1 1/2 teaspoons to 2 quarts of water).
2. Bring to a boil. Reduce to a simmer and cover.
3. Simmer for 10 minutes or until potatoes are tender when pierced with a fork. Drain well.
4. Put warm potatoes in serving bowl with the celery, red onion, olives and parsley. Add the rice vinegar and olive oil while potatoes are still warm so that they absorb the dressing.
5. Salt and pepper to taste.

Note--I used 1 pound of red potatoes instead of the 2 pounds Yukon Gold. We liked the extra vegetables and flavor, but our version wasn't exactly like the recipe called for!

Greek Green Beans

1 Tablespoon butter or olive oil (or a mix)
half of a medium onion
2 cans cut green beans, drained (or equivalent amount of steamed fresh beans)
1 can Italian-style diced tomatoes (with oregano, basil, garlic)

1. Cut the onion in thin slices and then cut the slices into quarters.
2. Saute the onion on medium-high heat in the butter or olive oil, separating into strips. Cook for ten minutes or so, until tender and lightly browned.
3. Add the drained green beans and the tomatoes and cook through.*

*If you have time, simmer for an hour or so, or cook on low in the slow cooker. This gives the flavors time to blend.

We had this for Easter today, and it was so good and so easy. I'd like to try it with steamed green beans, but the canned beans were great! I noticed that the green beans tasted even better after sitting on warm in the slow cooker for several hours, so I think I'll make them that way on purpose next time. --Sarah

Western Beans

2 cans red beans
2 cans pinto beans
2 cans Great Northern beans
2 cans kidney beans
2 (4 ounce) cans chopped green chilies (mild)
4 cups sharp cheddar cheese, grated

1. Combine all ingredients in slow cooker. Do not drain liquid from cans.
2. Cook on high until bubbly--about two hours--then on low until ready to serve. Total cook time should be three hours or longer.
   
3. Serve over tortilla chips or corn chips. Top with avocado and sour cream if desired.

This recipe doesn't sound like much, but it is incredibly good and so easy to make. It's enough to feed twelve or so, (as long as they are bean lovers).

Apricot-Glazed Carrots

16-ounce package baby carrots
1/3 cup apricot preserves
1 tablespoon butter
1 teaspoon grated orange rind (optional)
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

1. Steam carrots for 15 minutes or until tender; drain.
2. Combine preserves and butter in a small saucepan. Cook over medium heat until preserves and butter melt.
3. Stir in orange rind, orange juice, salt, and nutmeg. Reduce heat and simmer for 5 minutes.
4. Add carrots and toss to coat.

Makes five 1/2-cup servings.

This is a Weight Watcher recipe. It's very easy to make, and the carrots are so sweet that Allyson (2 years old) calls them candy carrots. I make these with freshly grated nutmeg using my Microplane rasp grater. Delicious!

Carrot Souffle

2 pounds baby carrots, boiled and mashed
1 stick butter
1/4 cup flour
1/2 tsp cinnamon
3 eggs
1 cup sugar
1-1/2 tsp baking powder

1. In a mixing bowl, mix carrots with butter and rest of ingredients.
   
2. Bake at 350 degrees for 45 minutes.
   

I make this every Thanksgiving. It tastes almost like a dessert, but not too sweet. The first time I had it at Jenny's house, I was embarrassed because I couldn't stop eating it, even after we'd finished all the rest of the meal. -- Sarah

Calico Bean Casserole/Picnic Bean Casserole

1 (15 OZ) can kidney beans, undrained
1 (16 OZ) can baked beans with pork
1 (15 OZ) can butter beans, undrained
1 (15 OZ) can lima beans, undrained
½ cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
¾ cup packed brown sugar
1 pound ground beef
4 ounces bacon, chopped – I use the thick slice bacon
½ cup chopped onion
Salt to taste
Ground black pepper to taste

1. Preheat oven to 350 degrees F (unless using a crock pot).
   
2. In a large skillet over medium heat, fry ground beef and onion together until beef is no longer pink. Drain fat. (After draining, add to crock pot, if using.)
   
3. Fry bacon and set aside until all the other ingredients are in pot.
   
4. In a large mixing bowl, combine the kidney beans, baked beans, butter beans, and lima beans. *
5. Stir in the ketchup, white vinegar, dry mustard, brown sugar, and browned beef mixture. *
   
6. Mix thoroughly, adding salt and pepper to taste.
7. Crumble the cooked bacon, add to mixture, and mix in. Pour the bean and meat mixture into a 9 X 13 inch baking dish. Bake in preheated oven for 30 to 40 minutes. (If using a crock pot, turn it to high until beans are very hot, then turn to low for about 1 hour.)
   

*I just empty all ingredients into the crockpot with the cooked beef/onion.

This recipe serves about 6. If you double make sure you double the ground meat and bacon as well.

This is good as a main dish; just cook up some cornbread and you have a nice hearty meal. It's also a great side dish for barbecues.

Fran Crawford

"Boston Market" Squash Casserole

4-1/2 cups zucchini, diced (about 1.5 lb, or 3 zucchinis)

4-1/2 cups yellow squash, diced (about 1 pound, or 2.5 squashes)

1-1/2 cups chopped yellow onion

1 box Jiffy corn muffin mix (prepared as directed on box)

3/4 cup (1-1/2 sticks) butter

8 oz American processed cheese, diced (not Velveeta)

3 cubes chicken bouillon, crushed between two spoons

1 tsp garlic, minced

1 tsp salt

1/2 tsp ground pepper

1/2 tsp thyme

1 Tbs parsley, chopped

1. Prepare cornbread as directed and set aside to cool.
   
2. Place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash, reserving 1 cup water for casserole.
3. On medium-low temperature, place all of the butter in a large saucepan and saute the onions until they turn clear.
   
4. Add salt, pepper, thyme, parsley, chicken bouillon, and garlic to onions. Stir.
   
5. Add drained squash and diced cheese; stir. Crumble cornbread into squash and add reserved cup of water. Mix well.
6. Spray a 9 X 13 baking pan with non-stick spray and pour the squash mixture into it. Cover with foil and bake in a preheated oven at 350 for 50-60 minutes. Remove cover for the last 20 minutes of baking time.

This is a great recipe for Thanksgiving. You can make it ahead and freeze it, and it turns out great. Put it in a disposable foil pan and cover with heavy duty foil. Allow 24-32 hours to thaw in refrigerator and then bake as directed.

This tastes at least as good as Boston Market's squash casserole.