Sage and White Cheeder Mashed Tatters

This was made for thanksgiving and was an excellent complement to Turkey, but would be great with most meats!

Ingredients 

4 pounds russet potatoes - cut into cubes
1/4 cup butter
2 tbsp minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cup (9oz) grated sharp white chedder
1 tsp minced sage

Directions 

1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. 
2. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer. 
3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. 
4. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. 
5. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. 
6. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes

Can be made 2 days ahead. Cover with plastic; chill.  If you do this, make sure to get it out at least 5 hours prior to make sure it gets to room temperature before it is put into the oven.

Cashew Chicken Stir-Fry

Simple yet yummy stir-fry. You could use the sauce on any number of veggi/meat stir-fries. To give credit where credit is due, this recipe is from an Asian cookbook Peter’s sister gave us for Christmas. Thanks Ruthanne!!

Ingredients

1 ½ lb chicken – cut in sml strips (emphasis on small)
1 md onion cut in strips
1 red pepper cut in strips
2 smallish heads of broccoli cut in small pieces

2 egg yokes – slightly beaten
½ cup corn flour

2 tblsp soy sauce
2 tblsp sherry
1 tblsp oyster sauce

Roasted cashews
4 spring onions – sliced

Directions
- Heat a good amount of olive oil in a pan
- Dip chicken strips into egg whites and then cover with corn flour
- Immediately put into hot oil and cook for 3-5 min (till golden brown)
- Remove chicken from oil and drain on paper towels
- NOTE: it is best to do the chicken in shifts so it all gets done well. After the chicken is done you may want to quickly wipe out the excess flour with a paper towel.

- In same pan heat up more oil and cook onion, pepper, and broccoli till slightly tender
- Pour in Sauce and toss veggies
- Bring sauce to a boil
- Put chicken to reheat and toss in sauce
- Sprinkle spring onions and as many cashews as desired on top

NOTE: I doubled the sauce due to using a bit more chicken. Peter and I both like sauces though so it may not actually be necessary.

Nancy's Mexican Rice

Courtesy of a coworker who is also an amazing cook! Yum, and thanks, Emy!

3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste

Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.

Mom's Stuffed Shells Florentine

I [Leeann] grew up on this recipe and wanted to share... soooo good!

1 pkg jumbo shells
1 - 10 oz pkg frozen spinach
2 lbs. ricotta cheese
1 egg
2 T parmesean cheese
1 jar marinara sauce
1/2 t salt and oregano

Bring 5 qts water to boil, add shells and parboil ~ 9 minutes. Drain and rinse in cold water immediately, draining again. Arrange on a flat surface, allowing to dry.

Cook spinach and mix with ricotta, egg and parmesean. Spoon mixture into each shell. Combine marinara with salt and oregano. Simmer about 2 minutes.
Using two 2-qt baking dishes, spread 1/2 cup sauce into each dish. Arrange shells on sauce and bake at 350 degrees for 15-20 minutes. Be careful not to allow them to cook too long, getting dried out on top.

Serve shells with remaining heated sauce.

Sweet Potato Casserole

After a way-too-long sabbatical, we’re back – just in time for the holidays!
This is a family favorite of Sarah’s.

SENATOR RUSSELL'S SWEET POTATO CASSEROLE

3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs

Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:

1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans

Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.

Acorn Squash Soup

What do to with the left over baked acorn squash? Wonder no longer. This soup recipe is great for the left overs. It is rather rich so you will want to have something to go with it! It also can be made in a vegetarian style by making it with veggi both instead of chicken broth.

INGREDIENTS

1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled

DIRECTIONS

In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.

In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Makes approximately six servings.

Creamy Alfredo Sauce

A quick easy recipe that can either be used with or without meat. No question on that it is yummy - how can it NOT be with butter, garlic, and cheese all mixed together!

Ingredients

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

NOTE: I used garlic cloves instead of garlic powder. I also put in more parmesan cheese (probably a cup and a little more).

"Healthy" Option: OK, so nothing really about this recipe is healthy (i.e. butter, cheese, more cheese), but I have found that you can use fat free cream cheese without any taste or consistency difference. It will take it longer to melt, but otherwise no one is the wiser. :-D

Stuffed Grape Leaves

A Screen on the Green staple, excellent when paired with grapes and white cheeses. Spices can be added or subtracted quite easily to taste. Proper care of the grape leaves themselves (blanching, rolling, etc.) takes some practice, but worth the effort!

In a medium bowl, combine:
1 ½ cup uncooked sushi rice
2 bunches finely chopped green onions
3 large, extra-ripe tomatoes, grated
½ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 teaspoons cumin

Cover and let rest for two hours. While mixture is resting, drain 10 oz. can of grape leaves in colander and rinse thoroughly. Bring a large pot of water to a rolling boil. Blanch the grape leaves, in batches if necessary for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim tough stems if necessarily.

One mixture has rested, mix in:
1 cup fresh snipped dill (dried works okay too)
½ cup chopped fresh mint

To create the dolmathes:
Place a heaping teaspoon of filling in the bottom center of each grape leaf. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam-side down in a medium saucepan, snugly next to each other, in layers. Pour lemon juice over them (the juice of 1 large lemon, or more to taste), then fill the pot with just enough water to barely cover the surface of the dolmathes. Cut a piece of parchment (wax) paper to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Summer until the pot juices are absorbed, about 50 minutes. Can be served warm or chilled.

Basil Spaghetti

A refreshing summertime dinner – especially with basil straight out of your potted herb garden!

Sauté 1 large chopped onion in olive oil. Then add:

8-10 chopped fresh plum tomatoes, or 28 oz. can
1 cup white wine (water can be substituted, but not as good)
6 cloves garlic (or more to taste)
1 T garlic powder
1 batch finely chopped fresh basil

Cook for 15 minutes; serve over thin noodles.

Mom Walker's Veggie Medley

A great dish year-round: warm fall vegetables are perfect for cold days, but it also makes a good "light" meal for summer evenings on the patio! Works well all by itself, or served over rice or pasta for a heartier meal.

Ingredients:
2 sliced zucchini
1 chopped onion
8 oz sliced mushrooms
1 cup frozen corn
2 chopped tomatoes
3 oz cream cheese
4 oz grated parmesan cheese
Garlic, Mrs. Dash and paprika to taste

Preparation:
Saute zucchini, onion and mushrooms in oil till almost tender. Add remaining ingredients and summer until cheese is melted. Mix well.

Huevos Rancheros

This is a favorite Saturday morning brunch at our house, bringing a little So-Cal flavor to Virginia!




Ingredients
1 lg. onion
1 clove crushed garlic
1 Tbs oil
1 24-oz. can chopped tomatoes
1 cup water
3 Tbs minced canned green chilies
2 chicken bullion cubes
¼ tsp oregano

Preparation
Sauté onion and garlic in oil till tender. Add remaining items, bring to boil; simmer, covered, for 30 minutes. Cook eggs over low heat, covered, for 5 minutes. Serve over corn tortillas and top with cheese and avocados.