1 lb medium size red potatoes
¾ cup sour cream
2 tablespoons mayonnaise
1 tablespoon chopped fresh dill
Salt and pepper to taste
1 small Granny smith apple, chopped
1 small onion
In large saucepan, cook potatoes in boiling salted water until tender. Drain; rinse under cold water. Peel and cube potatoes.
Dressing: combine sour cream, mayo, dill, salt and pepper in small bowl. In large bowl combine potatoes, apple and onion.
Add dressing to potato mixture and toss.
Sheril Walker
Elbow macaroni
1 green bell pepper, seeded/chopped
1 small red onion, chopped fine
Hellmann’s mayonnaise
Salt and pepper to taste
COOK then drain macaroni
ADD other ingredients, with a reasonable eye for quantity.
EAT .
Sonya Ferguson
1/2 cup butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
2 cups half and half
2 cups milk
2 (10oz) blocks sharp cheddar cheese, shredded and divided
1 (10oz) block extra sharp cheddar cheese, shredded
1 (16oz) package elbow macaroni, cooked
MELT butter in a large skillet over med-high heat. Gradually whisk in
flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt
and next 3 ingredients. Gradually whisk in half and half and milk; cook,
whisking constantly, 8-10 minutes or until thickened.
STIR in half of sharp cheese. Stir in extra sharp cheese until smooth.
Remove from heat.
COMBINE pasta and cheese mixture, and pour into a lightly greased 13×9
baking dish. Sprinkle with remaining sharp cheese.
BAKE at 350 for 20 minutes (bake 15 minutes longer for a crusty top)
Prep: 35 min. Bake: 35 min.
Danielle Counts
Sliced firm (green) tomatoes
1 cup flour
1 tsp. salt
2 eggs
1 cup milk
bread crumbs (6-8 slices of dry bread blended in processor)
Dip into flour mixture (flour and salt), then into egg mixture (eggs & milk), then into bread crumbs.
Deep fry in hot oil until brown.
Jennifer Evangelista
2 medium garlic cloves
1 T. olive oil
6 bacon slices
1bunch green onions-chopped
4 lbs red potatoes
1 16 oz sour cream
1 1/2 c. shredded sharp cheese (reserve some for topping)
1/3 c. butter
1/4 c. milk
salt & pepper
Cook bacon and reserve 2T. drippings to sauté onions in. Crumble bacon and stir into onions. Boil potatoes and cube leaving some skins on. Combine all ingredients and mash together. Top with reserved cheese and place in 2 casserole dishes. (Freezes well)
Tiffany Clark
Ingredients-
5 lbs. potatoes, peeled
½ c. butter
1 c. sour cream
1 Tbls salt
½ c. parmesan cheese
8 oz cream cheese
½ tsp. pepper
Directions-
Boil potatoes until tender (20 minutes). Mash while hot. Using a mixer, stir in butter and cream cheese. Add remaining ingredients and stir just to combine. Makes one large casserole dish or two small ones. Bake at 350° about 30 minutes to eat. I’ve made this to bring over to Thanksgiving dinner. You can do everything except cook it the day before and refrigerate, and cook it the day of.
Shannon Williamson
1 C rice
1 can french onion soup
1 can water
1/4 cup butter
1 small can mushroom with juice
Combine in baking dish, 1 hour 350 degree oven.. or microwave 20 minutes on high.
Lisa Baldridge
1 can black beans, rinsed/drained
2 cups frozen corn kernels
1 red bell pepper, seeded/chopped
1/2 red onion chopped
1 1/2 tsp. ground cumin
2 tsp. hot sauce (Louisiana© brand)
1 lime, juiced
2 tbsp. olive oil
salt~n~pepper
COMBINE all ingredients in a bowl. Let stand for 15 minutes (at least) for the corn to fully defrost, toss and serve. If made with frozen corn, it should cause the rest of the ingredients to chill as it defrosts, unless you’re unlucky, then it just won’t.
Sonya Ferguson
2 cans whole green beans (drained)
1 can artichoke hearts (drained)
1/3 cup parmesan cheese
1/3 cup Italian breadcrumbs
mayo until gooey
Spray a casserole dish. Mix all of this together and spread into dish. Top with more breadcrumbs and bake at 350 for 45 min.
This is a single batch.
For a crowd I usually double it and put it in a large casserole dish
Krystee Edwards
In my family, Turkey and Ham is not the center of Thanksgiving or Christmas, it is Cornbread Dressing, this is my Grandma’s recipe she got from her mother, who got from her mother, etc.. It is a southern classic. It can be doubled or tripled for big holiday gatherings
Cornbread recipe:
Shortening
2 C self rising cornmeal (white cornmeal is best)
1/2 C buttermilk
1 egg
1 T sugar
1/4 C plus 2 T butter or margarine, melted
Use shortening to grease muffin tin or baking pan. Preheat oven to 350. Combine cornmeal, buttermilk, egg, sugar, and the 1/4 cup butter in a mixing bowl. Mix gently with a whisk (do not beat) pour mixture into pan. Bake 15 minutes or until golden brown, remove from pan, brush with remaining butter.
If you are fortunate to have a cast iron skillet, you can use the same recipe, but melt butter into cast iron skillet until bubbling, pour batter into skillet and then place into 350 degree oven until golden brown. You can do this a day or so before making the dressing.
Dressing recipe:
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup butter or margarine
4 cups cornbread crumbled
2 cups biscuit crumbled
4 eggs, beaten
2 hard boiled eggs, shelled
1/2 cup chopped chicken
1 t sage
2 C chicken broth
Sautee onions and celery in butter in a small skillet (cast iron preferred) until the onions are soft. Preheat oven to 350.
In large bowl, mix onions, celery and butter with the cornbread and biscuit crumble, beaten and hard boiled eggs, chicken and sage. Mix well, add chicken broth and mix well again.
Pour into greased casserole or baking dish.
Bake for 35 to 40 minutes or until golden brown. (this serves about 8-10).
Lisa Baldridge
