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| HOME | BREADS | CASSEROLES | DESSERTS | MEATS | STIR FRY | VEGETABLES |
Buck's Taters
Broccoli-Cheese Bake
Broccoli Salad
Broccoli Sauté
Chili Hashbrowns
Hurry-Curried Pork and Potatoes
Mashed Potato Salad
Overnight Slaw
Pepperoni Caesar Salad
Potatoes Elegante
Roasted Onion Salad
Santa Fe Stuffed Peppers
Stuffed Green Peppers
Twice Baked Potatoes
6 large baking potatoes
4 small onions, thinly sliced
Seasoned salt
Pepper
6 tablespoons butter or margarine
Peel potatoes, if desired. Slice each potato crosswise at 1/4 intervals, cutting to, but not through, opposite side. Carefully insert onion slices into cuts.
Sprinkle each potato with seasoned salt and pepper; dot each with 1 tablespoon butter or margarine.
Wrap each potato in aluminum foil. Bake potatoes at 400 degrees for 1 hour. Serves 6. (Southern Living)
1 1/2-pound bunch fresh broccoli,
or two 10-ounce packages frozen broccoli spears
1/4 cup butter or margarine
2 tablespoons vegetable oil
1 cup chopped onion
6 hard-cooked eggs, sliced
one 11-ounce can Cheddar cheese soup
1 cup milk
1 cup packaged coarsely crushed herb stuffing mix
Wash fresh broccoli under cold running water. Trim off and discard coarse stems; cut top into large sprigs. Place in large skillet with 1/2 inch salted water; cover and simmer until tender, about 15 minutes. Drain. Or cook frozen broccoli according to label directions.
Heat 2 tablespoons of the butter or margarine and the oil in small skillet over medium heat; add onion and sauté until tender and golden, about 5 minutes.
Arrange broccoli over bottom of lightly greased 13 x 9 x 2-inch baking dish. Sprinkle onion over broccoli and arrange egg slices on top of vegetables.
In large glass measure, beat together cheese soup and milk; pour mixture over broccoli and eggs. Sprinkle with crushed stuffing mix; dot with remaining 2 tablespoons butter or margarine. Bake at 350 degrees F for 3 minutes or until hot and bubbling. Serves 4. (Thrifty Main Dishes)
1 large head of broccoli
1 red onion
1 cup of grated cheese (Cheddar)
1 to 10 strips of bacon (fried crisp)
1/4 cup of red wine vinegar
1 cup of mayonnaise
1/4 cup of sugar
Mix mayonnaise, red wine vinegar, and sugar together and let blend while preparing other ingredients. Cut up broccoli and onion. Crumble bacon. Mix broccoli, onions, bacon, and cheese with the dressing. Chill before serving.
2 pounds fresh broccoli
1/2 cup water
1/4 cup peanut oil
2 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
Wash broccoli; split ends of large stalks lengthwise into halves or quarters, depending on size. Place in large skillet; sprinkle with water, peanut oil, garlic, salt and pepper. Cover tightly; cook over very low heat 20 to 30 minutes, or until stalks are tender, turning broccoli several times during cooking. Serves 4. (Fabulous Italian Recipes)
1 pkg (1 lb) frozen hash browns
1/4 teaspoon chili powder
Salt
Pepper
Cook 1 pkg (1 lb) frozen hash browns according to package directions. Sprinkle with 1/4 teaspoon chili powder,. Salt and black pepper to taste. Serves 4. (Working Mother)
Hurry-Curried Pork and Potatoes
3 medium potatoes (about 1 pound
total)
3/4 pound boneless pork, cut into bite-size pieces
1 small apple, cored and chopped
1 green onion, sliced
1 to 2 teaspoons curry powder
1 tablespoon cooking oil
1 (7 3/4 oz) can semi-condensed cream of mushroom soup
1/2 cup dairy sour cream
1/3 cup milk
1 tablespoon snipped parsley
Scrub potatoes. Cut each potato lengthwise into 6 slices. Cook potato in boiling salted water about 10 minutes or until tender; drain. Keep warm.
Meanwhile, in a small skillet cook pork, apple, green onion, and curry powder in hot oil for 3 to 4 minutes or until pork is no longer pink. Stir in soup, sour cream, milk, and parsley. cook and stir until heated through. Do not boil.
To Serve, arrange potato slices in spoke fashion on 3 dinner plates. Spoon pork mixture over the potatoes. Sprinkle with raisins or peanuts, if desired. Makes 3 servings. (Better Homes and Gardens On-The-Go- CookBook)
3 lb russet potatoes (about 6 large)
1/2 cup reduced-fat sour cream or plain low-fat yogurt
1 1/4 teaspoon salt
1/2 cup olive oil
2 tablespoons cider vinegar
1/4 teaspoon black pepper
4 thinly sliced scallions
1/4 cup chopped fresh Italian parsley
Peel 3 lb russet potatoes (about 6 large) and cut into 1-inch chunks. Place in large saucepan; cover with salted warm water. Cover pan; bring to a boil and cook about 10 minutes, or until tender. Drain; return potatoes to pan and cook over medium heat about 30 seconds, shaking pan, until excess liquid evaporates. Remove from heat; stir in 1/2 cup reduced-fat sour cream or plain low-fat yogurt and 3/4 teaspoon salt. While still hot, mash with a potato masher. In jar with tight-fitting lid, shake 1/2 cup olive oil, 2 tablespoons cider vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined. Stir vinaigrette into potatoes, along with 4 thinly sliced scallions and 1/4 cup chopped fresh italian parsley. Serves 6. (Working Mother)
4 cups shredded cabbage
1/4 cup chopped purple onion
3/4 cup sugar
3/4 cup white vinegar
3/4 cup water
2 tablespoons salt
Combine cabbage and purple onion in a large bowl. Combine sugar and remaining ingredients, stirring until sugar dissolves. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon. Makes 4 servings.
8 cups romaine lettuce, torn into bite-sized
pieces
1 cup sliced Hormel Pepperoni
3/4 cup shredded Parmesan cheese
1/4 teaspoon cracked black pepper
1 1/2 cups croutons
In a large bowl, combine ingredients and toss with Caesar dressing. Serves 4.
Caesar Dressing
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon mayonnaise
2 cloves garlic
1/2 teaspoon Dijon mustard
1/4 teaspoon Worchestershire sauce
Potatoes
Elegante
6 medium potatoes, peeled, thinly sliced
1/3 cup Squeeze Parkay Margarine
1 cup (4 ozs) Kraft Grated Parmesan Cheese
Rinse potatoes; dry thoroughly. Brush 1 tablespoon margarine on bottom and sides of 9-inch pie plate; sprinkle with 1 tablespoon cheese. Toss potatoes with remaining margarine. Layer half of potatoes on bottom and sides of pie plate; sprinkle with half of cheese. Repeat layers. Bake at 400 degrees F. for 1 hour or until potatoes are tender. Invert immediately onto serving plate. Makes 4 to 6 servings.
5 medium onions, unpeeled and cut into
1/2-inch-thick slices
1/4 cup olive oil
8 cups mixed baby lettuces
1/2 cup walnuts, toasted
1 (4-ounce) package blue cheese, crumbled
Garlic Vinaigrette
Arrange onion slices in a lightly greased roasting pan. Drizzle evenly with olive oil.
Bake at 500 degrees for 10 minutes or until onion slices are lightly charred; cool. Remove and discard outer skin on onion slices. Set slices aside.
Combine lettuces, walnuts, and blue cheese; toss gently. Top with roasted onion slices; drizzle with Garlic Vinaigrette. Serves 8. (Southern Living)
4 large bell peppers
1 15-oz can corn
1 15-oz can black beans
1 cup shredded reduced-fat Cheddar cheese
1 cup salsa
1/3 cup chopped cilantro or scallions
Heat broiler and spray broiler-pan rack with nonstick cooking spray. Halve 4 large bell peppers lengthwise and core. Place cut side down on prepared rack and broil 7 minutes until lightly charred. Meanwhile in a bowl, mix 1 drained 15-oz can corn, 1 rinsed 15-oz can black beans, 1 cup each shredded reduced-fat Cheddar cheese and salsa, and 1/3 cup chopped cilantro or scallions. Turn peppers over, fill with corn mixture and broil 2 minutes or until filling is hot. Serves 4. (Woman's Day)
3 large green peppers
1/2 pound ground beef
1 cup dry bread crumbs
1 tablespoon chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 ounces) tomato sauce
Heat oven to 350 degrees. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Heat 1 cup water and 1/2 teaspoon salt to boiling. Add peppers; cook 5 minutes and drain.
Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in ungreased baking dish, 8 x 8 x 2 inches. Cover; bake 45 minutes. Uncover; bake 15 minutes longer. Makes 2 to 3 servings. (General Mills)
1. Cut 4 baked potatoes in half, lengthwise; scoop out centers. Mash potatoes and 1 cup (4 oz.) shredded Kraft Natural Cheddar Cheese, 1/3 cup milk, 1/2 teaspoon salt and dash of pepper. Stir in 1/4 cup sliced green onions.
2. Spoon into shells. Sprinkle with 1 cup (4 oz.) Kraft Natural Cheddar Cheese.
3. Bake at 350 degrees F. for
20 to 25 minutes. (Kraft Creative Kitchens)