Augratin Vegetables

OK 

This is a little time consuming

 but so worth it..

Probably my favorite vegetable dish.

4 ½ c. fresh broccoli cut into i-inch pieces (pre-steamed for 3-5 minutes)

I like the bottom of my dish covered with broccoli.

1 ½ c. carrots, cut into julienne strips (pre cook separately 3-5- minutes)

1 c. diced celery ( I saute these in garlic butter first)

1 jar pimentos (or not)

2 cans cream of chicken soup

2 TB. minced onion

2 TB parsley flakes

1 stick butter

1 c. sour cream

1 ½ c. shredded cheese (Colby jack)

1 TB. milk

Once your broccoli and carrots have been steamed separately,

 BUT NOT COOKED THROUGH

drain. In a greased 13X9 dish layer broccoli first on the bottom, then carrots on top, celery and pimentos.

In a sauce pan combine and heat the soup, butter, minced onions, and parsley. Once heated add sour cream then cheese. If too thick to pour add milk to thin. Pour over vegetables, and sprinkle with cheese on top.

Cover with foil and bake at 350 until heated through 4-50 min.

Seriously the sauce is soooooo good. A great way to get your kids to eat veggies.

Creamed corn

1 can corn drained

1 can creamed corn not drained

4 Tbls. flour

4 Tbls. sugar

½ c. butter melted

1 c. milk

2 eggs beaten

½ tsp. salt

pepper to taste.

Mix ingredients together bake at 350 degrees for 1 hour and 15 min.

Can be tripled or doubled.

Senator Russels sweet potatoes

 

 

 

1 lg. can of yams

1/4 c. brown sugar

1 egg

1 tsp. vanilla

1/4 c. butter

mix all together.

Topping:

1/4 c. brown sugar

1/4 c. flour

1/4 c. nuts

1/6 c. soft butter

mix with fork until crumbly. Sprinkle on top of yams.

Bake at 350 for 30 min.

easy scalloped zuchinni

EASY ZUCCHINI SCALLOPED POTATOES

3 medium potatoes

2 medium or small zucchini

1/4 to 1/3 cup reduced-fat margarine

2 tablespoons dried onion flakes

Salt to taste

Pepper to taste

1 pint fat-free half-and-half

1/4 cup shredded cheddar cheese (reduced-fat if desired)

1/4 cup bread crumbs

Peel and slice potatoes and zucchini into thin slices. Layer 1-3 of the potatoes and zucchini in an 8-inch square, or 2-quart round casserole dish. Sprinkle salt, pepper and onion flakes. Dot with a third of the margarine. Repeat layers. Pour the half-and-half over the potatoes and zucchini. Microwave on high for 10-12 minutes, stopping to stir once or twice to make sure they are immersed. Sprinkle with cheese and bread crumbs, then bake at 350 degrees for 30 minutes, or until potatoes are tender and topping is crunchy.

Restaurant style smashed potatoes

Restaurant Style Smashed Potatoes

Ingredients:

5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping

Preparation Instructions:

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

spaghetti Squash restaurant style.....

use a 4-6 lb. spaghetti squash (this one is from our garden)
cut in half and put a little water in bottom
cook in microwave until very tender-about 20 min. or so

let squash cool a bit and then scoop out squash..(it looks like spaghetti)

Then put in pan on stove and add 1 sq of butter and about 1/2 c. brown sugar. Simmer

until butter is melted.

salt and pepper to taste.

can put in oven proof dish and keep warm until dinner. Can reheat in microwave.

♥

This is a Heugly Favorite

♥

This recipe comes from TIBURON a fancy restaurant in Sandy Utah

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I've always enjoyed cooking,

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