Sides

Bacon and Onion Biscuits

Cooking With Mary 4/16/17

4 slices bacon chopped (1/2 cup)
1 medium onion chopped (1/2 cup)
2 cups all purpose flour
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 cup heavy whipping cream
2 TBSP milk, if desired

Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. In ten inch skillet, cook bacon and onion over medium heat for 6 to 8 minutes, stirring occasionally until bacon is crisp and onion is starting to brown. Drain. In large bowl, mix flour, baking powder, sugar, and salt. Stir in bacon and onion. Stir in whipping cream until soft dough form. on cookie sheet, drop dough by heaping tablespoons about three inches apart. Brush tops with milk. Bake 11 to 13 minutes or until golden. Serve warm or cooled.

Fluffy Potato Casserole

Cooking with Mary 11/16/16

2 cups mashed potatoes (instant can be used)
A sprinkling of minced onion
2 eggs18 oz package of cream cheese, softened
2 TBSP flour
Salt and pepper to taste

Add beaten eggs, flour and cream cheese to potatoes. Whip until lite and fluffy. Add onion on top. Bake, uncovered at 300 degrees for about 40 minutes.

If you double the recipe, bake for about an hour and don’t add onion until last 30 minutes.

Twice Baked Potatoes

8 medium baked potatoes
2 TBSP butter1 cup sour cream
2 1/2 cups shredded sharp cheddar
1/4 cup heavy cream
1/2 cup milk
salt and pepper to taste
4 strips bacon, cooked and crumbled
3 green onions finely chopped

Slice off top 1/3 of each potato lengthwise. Hollow out the skins, leaving 1/4 of potato inside. In a bowl, mash together potato interior, butter, sour cream, 1/2 cup cheese, heavy cream, milk, salt, and pepper. Stir in bacon and onions. Fill each skin with mixture and top with cheese. Bake at 350 degrees for 15 minutes.

Mac and Cheese (Crockpot)

3 c shredded cheese, such as cheddar
16 oz uncooked macaroni shells, elbow pastat
8 ox cream cheese (may use the light)
2 1/2 c milk
1/2 tsp salt or more to taste
pepper to taste

Place all items in slow cooker.  Do not stir much, but try to mostly keep pasta wet.  Cover and cook on low 2 1/2 to 3 hours…stirring after 2 hours.  May need to add more milk…depending on type of cheese you use…or is too soupy…take lid off crock pot last half hour and allow moisture to evaporate…serves 6 to 8.  Optional:  Add crumble bacon and stir in  or place on top.

Sweet Potato Casserole

1 lge can sweet potatoes, drained and mashed
2 Eggs
1/3 cup Milk or Orange Juice
3/4 cup white sugar
1 tsp vanilla
salt to taste

Combine beaten eggs, milk or orange juice, margarine, sugar and vanilla.  Add to mashed sweet potatoes and pour into buttered 9 by 13 pan.

Topping
1 cup brown sugar
1/3 c flour
1/3 c melted margarine
pecan havles

Mix brown sugar, flour and melted margarine.  Sprinkle on top and arrange pecans over all.  Bake 350 for 45 minutes or until done.

Salami Pasta Salad

3 c med size tube pasta
1/2 lb hard salami or summer sausage
1/2 c fresh Parsley
4 green onions
1/2 c olive oil
1/4 c red wine or cider vinegar
4 tsps minced fresh oregano or 1 tap dried oregano
4 tsps minced fresh basil or 1 tap dried
2 garlic cloves minced
1 tsp salt
1/4 tsp pepper
1/2 c Parmesan cheese

Cook pasta according to package direction, rinse in cool water and drain.  Place in large bowl, add salami, parsley and onions.  In a small bowl whisk together oil, vinegar and seasonings.  Drizzle over pasta mixture and toss to coat.  Cover and refrigerate…overnight.  Just before serving stir in Parmesan cheese.

 

Grandpa’s Party Potatoes

8 to 9 c peeled potatoes
2 T butter
2 T milk
3/4 tsp salt
1/4 tsp pepper
1 pkg (8 oz) cream cheese, softened
1 carton (8 oz) French onion dip
paprika

Place potatoes in large saucepan and cover with water.  Bring to a boil.  Reduce heat;  cover and cook 15 to 20 minutes or until tender.  Drain.  Mash the potatoes with butter, milk, salt, and pepper, until smooth.  Add cream cheese and onion dip…mix well.  Spread into a greased 2 1/2 qt baking dish.  Sprinkle with paprika.  cover and refrigerate for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 for 50 to 60 minutes or until potatoes are heated through.

Mom’s Scalloped Corn (revised)

1 can whole kernal corn, drained
1 can cream style corn
1/2 to 3/4 cup white Saltine crackers, crushed
2 eggs, beaten (sometime I use 3)
2/3 cup Carnation Evaporated milk
melted butter to taste…3 to 5 T
2 T sugar
salt and pepper to taste

Preheat oven to 350 degrees.  Mix 2 cans corn, 2 well beated eggs, Evaporated milk, sugar, salt and pepper together.  In a pan layer half of corn mixture, 1/2 crushed crackers…dot with butter…then add remainder of the corn, crackers and dot with butter.  Bake for 45 minutes or until golden brown and puffed