Rosemary Parmesan Potatoes

These potatoes are true comfort food. The recipe comes from my friend Lynda and although it's basically a scalloped potato dish, the seasonings and the cream elevate it to company fare.

Serves 8

• 1/4 cup butter
• 1/4 cup flour
• 2 cups light cream*
• salt and pepper to taste
• 1 large clove garlic minced
• 1 tablespoon fresh minced rosemary
• 1 cup grated parmesan cheese, divided


• 10-12 medium red potatoes, peeled and sliced thin

*you can use milk but the cream makes them very special

1. Melt butter in microwaveable bowl
2. Using a whisk, blend in flour
3. Gradually add cream, whisking until mixture is blended and smooth
4. Microwave on medium high for 2 minutes.
5. Stir well and return to microwave, cooking until sauce is thick, stirring every minute.
6. Add garlic, salt and pepper, rosemary and 1/4 cup of the Parmesan cheese, stirring well.
7. Place potatoes in a large bowl and pour sauce over them. Use a spatula to mix until all the potatoes are coated with sauce.
8. Pour mixture into a 9x13" pan and top with remaining parmesan cheese.
9. Bake uncovered at 350º for 50 minutes or until potatoes are tender.

Garlic Mashed Potatoes

Here's a simple way to add extra flavour to mashed potatoes.

They are a perfect accompaniment for meat loaf or roast beef.

Ingredients:

• 5-6 medium russet potatoes, peeled and cubed
• 3-4 garlic cloves, peeled
• 1 tsp salt
• 2 tbsp fresh parsley, chopped fine
• 1/4 cup butter
• 1/3 cup milk
• 2 tbsp cream cheese
• 2 tbsp sour cream

Method:

1. Boil potatoes together with garlic cloves, in salted water until fork tender. Drain.
2. Heat butter and milk until butter is melted.
3. Pour hot milk mixture over potatoes. Add parsley cream cheese and sour cream. Mash well. Serve immediately.

Tabbouleh Vegetable Side Dish

This is a wonderful healthy side dish that would go well with lamb or any meat you choose to serve it with.

Ingredients

• 1 cup bulghur wheat (substitute Quinoa for Gluten Free Version)
  
• 1 1/2 cups boiling water or chicken broth
  
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper
• 2 green zucchini chopped
  
• 2 yellow squash chopped
• 1/2 yellow onion diced

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

During this sitting time saute the zucchini, squash, and diced onions with a tablespoon of Olive oil till the zucchini and squash are softened.

Add the sauteed vegetables along with the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. It's nice served warm but is also good if it sits in the refrigerator for a few hours allowing the flavors to be enhanced.

Orange Glazed Yams

I use this sauce on my yams at Christmas and Thanksgiving.

However you could also use it to dress up a dish of cooked carrots.

• 2 large yams or sweet potatoes
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 cup orange juice
• 1 teaspoon grated orange rind
• 1 Tbsp. cornstarch

1. Peel and cut yams into serving size pieces
2. Cook in salted water just until tender. Do not overcook or they will fall apart.
3. Make orange sauce:
4. Melt butter and brown sugar in skillet.
5. Mix 1/4 cup orange juice with cornstarch and set aside.
6. Add orange juice and rind to pan. Cook and stir until blended and bubbly.
7. Add cornstarch mixture and continue to stir until mixture boils again.
8. Pour over yams.

This can all be made a day ahead of time, refrigerated and then reheated in the oven or microwave just before serving.

Candied Yams

Today is Thanksgiving in the U.S.A. There would be a revolt at my house if I forgot to make this dish for Thanksgiving. I have a very simplistic way of making it and never really use a recipe but here's one that will work if you've never made these.

6-8 yams or sweet potatoes

1 cup butter

1 cup brown sugar

Enough marshmallows to cover

Boil your yams or sweet potatoes till they are soft. Remove peel. Slice into 1/4 inch round slices and place in a greased 9x13 inch baking dish. I place the rounds side by side not flat. This way the brown sugar and butter coats the slices nicely. Melt the butter with the brown sugar and mix well. Pour this mixture evenly over the top of all the yams. Cover the top with marshmallows. I use the large marshmallows and cut them in half and place them on top. My kids love lots of marshmallows so I totally cover the yams. Place in 350 degree oven until the marshmallows start to brown nicely.

Happy Thanksgiving to all our readers in the U.S.A!

Psalm 79: 13 ~ But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.

Baked Beans

Baked beans are a great make ahead dish and kept in the crock pot to serve to a crowd. Good when you have a BBQ or anytime. It starts with cans of baked beans just spiced up a bit to add more flavor. This recipe has a hint of coffee in it which is subtle but adds a nice taste.

• 1 lb of bacon or smoked sausage
• 1 large onion
• 2 cloves of garlic or a teaspoon of garlic powder
  
• 1 tsp. dry mustard
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1 tablespoon of instant coffee
• 2 tablespoons molasses
• 2-28 oz cans of baked beans

1. Saute the bacon or smoked sausage, drain all the fat.
2. Add the onion, garlic and cook til the onion is softened slightly (my mom always caramelized the onions but I don't have the patience.)
3. Put that and all the remaining ingredients into a crock-pot (slow cooker) and cook on low for four hours.

Tabbouli Egg Salad

When we have our family gatherings everyone is known for bringing their specialty.
If these things aren't regularly brought to a family potluck gathering, people are wondering,
"HEY WHERE IS THE ......."
Helga with her Taco Salad, Mary with Chinese Fried Rice, Irene and her Potato Salad,
Katie it is Asian Cole Slaw, Patty her fabulous Brownies and down the line it goes for every one, but this time it is ,
Charlene with her.........

Tabbouli Egg Salad

• 1 cup chicken broth

• 4 eggs, slightly beaten

• 1 cup couscous

• 2 cups chopped mixed fresh veggies (tomato, cucumber,grated carrot and broccoli)

• 1 green onion or 1/4 cup chopped chives

• 2 tbsp chopped fresh cilantro, mint or parsley

• 1/2 cup Italian salad dressing

• 3 tbsp lime juice, fresh with grated lime peel (peel is optional)
  

• 1 tsp chili powder ( I usually do more and taste as I add and mix)

• Salt and pepper to taste

1. In a sauce pan bring broth to a boil and slowly add eggs while whisking. Cook until eggs are set.
2. Remove from heat and stir in couscous – let stand 5 minutes.
3. Combine remaining ingredients and toss with couscous mixture
4. Refrigerate covered.
5. To make this a gluten free dish, it can easily be made with Rice instead of couscous.
   

This is such a light tasting and refreshing salad, that I don't wait to serve this only in the summer. Sometimes I like to make cold salads for Sunday lunch, so that after church, all we have to do is dig in! This is so good, I always double the recipe.

Spicy Green Beans

Before I move on to the recipe of the day...I would just like to thank all of you...our faithful reader's...for your overwhelming response and encouraging comments on yesterday's post.  Without all of you...there would be no cookbook!  We look forward to whatever the future may hold...and thank you in advance for your continued support.

I would also like to thank our sponsors...whose links are listed on our sidebar...and who have for some time been helping us to 'feed the hungry' with their donations.  One of those sponsors is Lepp Farm Market...a wonderful place to visit if you happen to live in our area.  If you don't...their website is also a wonderful place to visit...especially the recipe section!  Today's spicy green bean dish is from Charlotte Lepp's collection...one we have enjoyed at our table several times now.

Spicy Green Beans

• 1 pound fresh green beans, trimmed  
• ¼ cup olive oil
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Sambal Oelek Asian chili paste (or 2 or 3 teaspoons if you like it hot!)
• 1 clove garlic, crushed

 

1. Steam beans until tender crisp.
2. Combine all remaining ingredients for sauce...and heat until sizzling.
3. Pour sauce over the beans and serve. 
4. These also make a great finger food appetizer.

* Hoisin sauce, chili paste and oyster sauce are all found in the Asian food section of the grocery store.

Spinach with Eggs

This is a unique recipe, of sorts, that my mother served (minus the mushrooms) when I was growing up. It’s the kind of dish that, if you are introduced to it early in life, you don’t have too much of a chance to think about the idea of not liking it because of how it looks. I have always liked spinach and have not kept this delicious vegetable from our kids either.

Ingredients:

2 – 3 Tbsp butter, divided
1 cup sliced mushrooms
10 cups fresh chopped up spinach (about 275 gm)
OR 1 pkg frozen chopped spinach, thawed
4 – 5 eggs
salt and pepper to taste

Method:

1. Butter a small Pyrex dish such as a pie plate.
2. Cook mushrooms in a little butter until juices disappear. Dish into pie plate.
3. Cook spinach in a large pot with a small amount of water, just enough to steam it until it shrinks down (a few minutes). Remove any excess water and spread on top of mushrooms in pie plate. If using frozen spinach, no need to steam if it's thawed completely.
4. Season with salt and dot with butter.
5. Crack eggs on top.
   Bake at 375 F about 15 minutes or until done to your preference. When the egg whites turn white, watch yolks carefully if you want them a little runny.
6. Serve with hashbrowns, or on a toasted English muffin.

Broccoli with Bacon and Breadcrumb Topping

This is a quick way to dress up a vegetable.

I think it would be good with cauliflower or asparagus as well.

1. Steam desired amount of broccoli in microwave.
2. Prepare topping by cutting 2 or 3 slices of bacon into 1/8th inch pieces.
3. Fry in pan until crisp.
4. Remove all but about 1 Tbsp. of bacon fat from the pan.
5. Add 1/2 cup dry bread crumbs to pan.
6. Stir quickly until crumbs have absorbed fat, adding a tsp. of fat or butter if needed
7. Sprinkle topping over prepared broccoli.

Asparagus with Sesame

Our family loves asparagus. When we were dairy farming in the late 80's, meaning, milking cows, our neighbors had an asparagus patch. We traded asparagus for milk. What a delicious treat. To this day, my children love nothing more than melted butter poured over freshly cooked asparagus. I have tried a few new versions and here is one recipe that past my families inspection. They are always asking for more.

Sesame Asparagus

• 2 Cups Asparagus, sliced into half-inches
• 1/2 cup of beansprouts
• 1/2 cup of red bell pepper.
• 1 Tbsp. of soya sauce
• 1 Tbsp. of sesame oil.
• 1 Tbsp. of sesame seeds.
• 1 Tbsp. of ginger, grated
• 1 Tbsp. of garlic, minced
• 1 Tbsp. of shallot/onion greens, minced
• Juice of 1 freshly - squeezed lime.

Instructions.

1. In a frying pan, heat the sesame oil until it is smoking.
2. Quickly add the sesame seeds, asparagus, ginger, shallot, and garlic.
3. Stir-fry about 1 minute.
4. Add the beansprouts and red pepper.
5. Stir-fry for another minute.
6. Remove from heat and add soy sauce and lime juice.
7. Toss thoroughly
   
8. Serve

Always be willing to introduce something new to your family or friends. You might need to double this recipe.

Italian Zucchini and Peppers

This is a tasty side dish that goes with any meal. Low in fat and sodium, but the lemon gives it the kick it needs. Our family really enjoys it.

• 2 zucchini
  
• 1 large red pepper or a combination of colors
• 1 garlic clove minced
• 2 tbsp. Parmesan cheese (more if you like)
  
• 1 tsp. oregano
• freshly squeezed lemon juice to taste, I usually do half a lemon
• 2 tsp. olive oil or 2 tbsp. fat free Italian dressing

1. heat a large pan and add either the olive oil or the dressing
2. add the sliced zucchini, garlic and peppers
3. saute until just starting to soften
4. squeeze over the lemon juice
5. add the oregano and cheese
6. stir and serve

DELISH!!!! Trust me, it will disappear before your eyes.

Tante Suzie's Pork and Beans

Feb.25th, 1912 - Jan.25th, 1990

Awhile back I posted a Pork N Beans Recipe...and received many wonderful comments. However, I received one more exceptional comment in my email box, which blew me away. One of our followers identified herself, telling me that she was the DIL of my Tante Suzie. She sent me the original recipe and gave permissions to post it. I am so honored.

Here's a little story about this bean pot....it will always remain a memory. I remember this pot as a small little girl, somewhere between the ages of 6-10. Every summer the annual Schmidt gathering would meet at Berthusan Park, just across the line, close to Lynden WA. I looked forward to this annual event...Do any of you remember that park? They had swings and merry go rounds.

But no one will ever forget Tante Susie's home-made pork and beans. She would always arrive with her home-made Pork N Beans in exactly the same kind of bean pot. I wanted one like this, and somewhere through the years, my mother gifted me a similar pot. They were the best and we would eagerly wait in line for a stash. "The trick was," Tante Suzie said, "They need to be baked in a bean pot." She has passed on to eternity, but the memory has never faded. Every so often I like to surprise my family with this dish.

Meanwhile I made this recipe this past weekend...and brought it to the Schmidt family for Easter. Someone asked me, "Are the beans dark like Tante Suzie's?" "Yes, they are...the key?" "Use tomato juice instead of water."
The Schmidt Boys dug into those beans. First of all...they could not believe that this was from Tante Suzie's recipe. They were blown away...they agreed that the pot looked authentic, except that her's was much bigger. They smelled them, they tasted them, and dug in for more.
Thank-you for this wonderful recipe from the Doerksen Family.

Tante Suzie's Pork & Beans

• 2 lbs. navy beans (about 5 cups) I could not find navy beans, but Great Northern are the substitute.
  
• 4 cups water
• 2 tsp salt

Soak over night. Drain and rinse.
Add 1 tsp soda and simmer for an hour. Drain and rinse.

Add:

1. 1/2 pound sliced bacon or salt pork and mix between the beans, bottom, middle and top. Layer the bacon at the bottom and spread evenly through the dish.
   
2. 1/4 c. maple syrup
3. 1/4 c. molasses
4. 2 Tbsp. brown sugar
5. 1 large onion chopped
6. 1 tsp. dry mustard
7. 2 C. tomato juice
8. 1 bay leaf
9. 1 clove garlic minced.
   

Cover with 2 Cups tomato juice and bake with cover on for 5-6 hours in slow oven at 275 degrees. I added a bit more tomato juice in the last hour, just so they would not dry out.
Long and slow baking is the secret to good baked beans.

It might look like extra work, but it's all done in stages....the taste is worth it.

Add a few fresh vegetables and freshly baked home-made buns.
The legacy lives on...

Lemon Dill Rice

Lemon dill rice is a wonderful side dish to serve with salmon. I like to use fresh dill and lemon, but you can substitute with dry dill and lemon juice in place of lemon zest.

Ingredients:

1 cup uncooked Basmati rice

1 1/2 cups water

1/2 cup chicken broth

2 tsp fresh dill, chopped fine

1 tsp lemon zest, (or 1 tsp lemon juice)

1. Bring the water and chicken broth to a boil.
   
2. Add the rice and simmer gently until the rice is tender and the water is absorbed.
3. Before serving stir in the dill and the lemon zest.
   

Vegetable Presentation

I needed something extra special to serve with fondue at our 'let the games begin' party.

I give full credit to my friend Jan for this wonderful idea.

Vegetable Bundles

Slice an eggplant or zucchini into 1 1/2" slices.

Using a sharp knife hollow our each slice, creating a ring.

For each bundle I used:

-4 green beans

-3 asparagus spears

-2 strips each yellow and red pepper

-4 thin carrot sticks

-4 long green onion pieces (optional)

-olive oil

-herbs or spices of your choice

-butter

Separately cook beans, carrots and asparagus for 2 minutes in microwave with a few table spoons of water. They will still be crunchy. Do not pre cook the peppers.

Once cool enough to touch, combine bundles of veggies and feed through the ring.

Carefully place them on a parchment lined baking sheet.

If using onions, place on a plate and heat in microwave for 20 seconds, just to soften them enough to tie in a bow. Place bow on top of ring as a garnish.

Drizzle with olive oil and sprinkle with herbs you enjoy.

Give each a grind of fresh pepper and salt.

Bake in 400º oven for 12-14 minutes.

Drizzle with one teaspoon of melted butter and serve.

Broccoli Casserole

I thought that I had lost this recipe for good, but recently found out by accident that I had submitted it to a church cookbook back in 1992. I don't remember where I got it before that. This vegetable dish is a good one to prepare ahead in the day and put into the oven half hour before eating. Very nice for those large family dinners when you don't want an extra pot on the stove, or more last minute work.

Ingredients:

2-4 tbsp butter
1 onion, chopped
1 clove garlic, minced
1 tin sliced mushrooms, drained
1 tin cream of mushroom or cream of chicken soup
1/2 cup Cheez Whiz
1/3 cup chopped almonds
5 cups broccoli, bite size pieces

topping:
1/2 cup breadcrumbs
1/2 cup almonds

Method:

1. Place broccoli in boiling water and cook or steam for a few minutes, until just partly done. Drain and set aside.
2. In large frying pan, saute onion, garlic and mushrooms in butter until soft.
3. Stir in the soup, cheese and almonds and then the broccoli.
4. Spoon into greased 5 cup casserole dish and sprinkle with topping.
5. Bake at 350 F for 30 minutes, uncovered.

For a large group ( 12- 20 people) double the recipe and use a 9 X 13 pyrex dish.

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot...and shared her recipe with me. I used it a few times...and then combined it with the simple Betty Crocker original recipe that I have been making for decades...and have found it to be a great way to make extra stuffing for a large crowd. The steam keeps the stuffing nice and moist...and it stays piping hot until serving time.


Ingredients:

• 1 loaf of firm white bread, cut into 3/4 inch cubes (or 9 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing)

Directions:

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
4. Serves 10.
   

Notes:

• I double the recipe...stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey...add turkey stuffing to crockpot, combine well and keep piping hot until dinner time.
  

Golden Mashed Potatoes

I got a variation of this recipe for make-ahead mashed potatoes from my friend Jean some years ago...and I made it many times over the years. It's nice to have the potatoes mashed ahead of time and ready for the table piping hot at dinner time.

Ingredients:

• 10 Yukon Gold potatoes, peeled and cubed
• 2 Tablespoons butter
• 1/2 cup sour cream
• 1/2 cup herbed cream cheese (we like herb and garlic)
• 1/4 cup milk
• salt & pepper to taste
• crumbled bacon bits and chopped green onions for topping
  

Method:

1. Cook potatoes in a large saucepan of boiling salted water until tender. Drain.
2. Mash potatoes...adding cream cheese, sour cream, butter, milk, chives and salt & pepper.
3. Mash until creamy.
4. Spoon into lightly greased casserole...and allow to cool for 30 minutes.
5. Cover with plastic wrap and refrigerate for up to two days...discard plastic wrap before baking.
6. Bake at 350°F for one hour or until heated through.
7. Sprinkle with bacon bits and green onions.
   
   Optional topping ~ Sprinkle with 1/2 cup grated cheese before baking and omit bacon bits.
   
   
   

Oven Mushroom Rice

I am not sure to whom I can credit the recipe too, but it is a nice change from just a simple rice.
You can stick it in the oven and forget it while you are busy preparing the rest of the meal, or cook it stove top, either way works. You don't want this to be a dry rice, it is nice and moist.
(I apologize for the poor photo quality, the steam, steamed up the camera and I didn't notice, until now, sorry.)

• 1 cup of brown rice (or white)
  
• 3 tbsp of butter
• 1 chopped onion
  
• 1/4 tsp. sage
• 1/4 tsp. basil
• salt and pepper to taste
• 1 1/2 cups chicken broth (I add about 2 cups because we don't like a dry rice)
  
• 2 tbsp. soy sauce
• 1 can of mushroom with the liquid
• fresh parsley (I didn't have any this time)
• Or if you prefer fresh mushrooms, just cook them with the onion and add another 1/2 cup water or broth
  

1. Saute the onion (and fresh mushrooms if using) in the butter, combine remaining ingredients and bring to a boil.
2. Put in a greased casserole dish for 45 minutes in a 350 oven.
3. Or just make it on the stove top in the pot and simmer for 45 minutes. Do not let pot get too dry, add liquid as necessary.
   

Mixed Bean Bake

This is a great dish to serve on a cool autumn evening around a bon fire. Add a weiner roast and smores. . and you have a wonderful October 31st meal.

• 1 pound lean ground beef
• 8 strips precooked bacon. . .diced ( you can prefry the bacon and dice it)
• 1 large onion . . .diced
• 1 cup chopped celery
• 2 bell peppers chopped (colors of your choice)
• 2 cups sliced mushrooms
• 1/2 cup ketchup
• 1/4 cup vinegar
• 680 ml or 23 oz can tomato sauce
• 2 - 14 oz or 2 - 598 ml cans baked beans
• 1 - 14 oz or 1 598 ml can red kidney beans
• 1 - 19 oz or 540 ml can black beans
• 1 - 19 oz or 540 ml can chick peas
• 1 tablespoon country Dijon mustard
• 2 tablespoons chili powder
• 1 teaspoon ground cumin

1. In a large heavy dutch oven . . .brown the ground beef, bacon, onion until it is starting to actually "brown" on the bottom of the pan. I do it quite hot and keep stirring it . . .breaking up the beef. You want it to begin caramelizing. .this gives flavour.
2. Add the vegetables and continue to simmer until they are wilted.
3. Add the tomato sauce and the seasonings.
4. Add the beans and bring to a simmer.
5. Put on the lid and put it in a 350º oven for an hour.

OH. . .and just a reminder. . .

I'll be picking the winning day for the October giveaway. . .

All the comments of "the random day" will be going into the teapot and a comment will be picked tomorrow morning. The winner will be announced on the top of the sidebar in the morning.

You can still comment today on any of the recipes you have made or. . .might like to make.