Creamy Potato Salad

This recipe is taken from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise (I used Best Foods Olive Oil mayo, 2 c)

1 ½ c light sour cream (I actually used less sour cream, 1 cup instead of 1 ½ c)

1 ½ t prepared horseradish (I used a little less than that, 1 ¼ t)

1 t salt

½ t celery seeds

1 c chopped fresh parsley (I used about half that much, ½ c)

1 bunch green onions, finely chopped

Cook potatoes in boiling water (I steamed them) to cover in a Dutch oven 30 minutes. Drain and cool. Thinly slice potatoes (I cut ½ to ¾ inch chunks).

Stir together mayonnaise and next 5 ingredients. Gently stir into potatoes

Cover and chill. Top with green onions. (I actually stirred the onions into the dressing and sprinkled some more parsley on top.)

Butternut Shot Glass Soup -Susan Branch

When I was at Jacque's in the fall of 2013, she told me about this fabulous soup recipe. Now I make it all the time.

3 T butter
1 lg onion, chopped
2 carrots, sliced
2 med potatoes, peeled and cubed
2.5 lbs butternut squash, peeled and cubed
6 c chicken stock
1.5 t curry (I use 1 t)
pinch of each: nutmeg and ginger
Garnish with sour cream or croutons or grated asiago cheese.
You may want to also include a turnip and parsnip in the soup too.

Melt butter in soup pot, sauté onion and carrots until soft, stir in potatoes and squash.  Add stock and bring to a boil, reduce heat and simmer, partially covered 40 min. Add curry, nutmeg, and ginger. Puree soup and add salt and pepper to taste.

Lemon Lentil Soup by Mama Pea

Emily C. Barker made this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014. It was excellent! Try it!!!! - Dolly  I thought I'd post this again now that it is labeled.

4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley

Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.

Add broth and red lentils and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.

Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.

When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform.  Adjust salt and pepper to taste.

Recipe by Peas and Thank You

Posted by Emily at 9:09 AM

 

Sweet Potato Fries

2 good sized sweet potatoes
2 Tbs olive oil
Kosher salt

Peel and cut sweet potatoes into the size of fries and place in a pile on baking sheet.  Drizzle the 2 Tbs olive oil over them.  With hands mix them with the oil and spread around the pan, having them not touch as much as possible.  Sprinkle salt on top.

Bake at 425 for 15 min. Pull out and flip fries over.  Spread again as much as possible.  Bake again for another 15-20 min. until golden brown.

Funeral Potatoes

9 x 13 pan
Boil and grate (or cube) 6 - 8 potatoes - when cool
Grease bottom of pan

1 can cream of chicken soup
1/2 c melted butter
1/2 pt. sour cream
1/4 c green onions
1/2 grated cheese

Mix all ingredients in bowl, top with parsley if desired.  Bake at 350 degrees for 20 to 25 minutes.

Oven Roasted Potatoes

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs all-purpose potatoes, cut into large chunks
1/3 c olive oil or vegetable oil

Preheat oven to 450 degrees.
In large plastic bag or bowl, add all ingredients.  Close bag and shake,m or toss in bowl, until evenly coated.
In 13 x 9 inch baking pan, arrange potatoes, discard bag.
Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Makes 4 servings.

Sweet Potato Casserole

 

This Thanksgiving I decided to try something different from the old sweet potatoes, brown sugar, butter, and marshmallows recipe.  I looked through my All New-ultimate Southern Living Cookbook and on page 472 I found Belle's Sweet Potato Casserole.  What I did was use the recipe for the sweet potatoes and then used a recipe from Prevention Magazine (November 2008, page 88) for the topping.  A perfect combination! I will surely make it again.

Bell's Sweet Potato Casserole (yields 10 servings)  After making it, I think it yields more like 12-16.

8 medium-size potatoes (6 lbs.)
1 c milk
1/4 c butter
3 T sugar (I used white)
1 t vanilla extract
1 T orange juice
1/4 t salt
1/4 t ground cinnamon
1/4 t ground nutmeg

Bring sweet potatoes and water to cover to a boil and cook 30 to 35 minutes, or until tender; drain.  Peel potatoes and place in a mixing bowl

Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts and sugar dissolves.  Do not boil.  Stir in orange juice, salt, and spices.

Beat potatoes at medium speed with an electric mixer until mashed.  Add milk mixture, beating until smooth.  Turn into 9 x 13 pan.  It will be quite full.


Brown Sugar-Pecan Topping  (I doubled it for Bell's Sweet Potato Casserole) 

This recipe is for 2 1/2 lbs. sweet potatoes

3/4 c chopped pecans
3 T brown sugar
1/4 t ground cinnamon

Mix together and spread on top of sweet potato casserole.  Place in 350 degree oven (uncovered) for 10 minutes and serve.

Roasted Broccoli

Brad's wife Alicia swears by this.

Cut [broccoli] into the florets (I like them smaller so the huge florets I cut in half). Drizzle with a little olive oil. Season with pepper and kosher salt. Roast in 425 or 450 oven for about 12-15 minutes. SO good-it will change the way you eat broccoli!