Cooking with Mary
March 14, 2018

10 medium Potatoes
1 package Cream Cheese (8 oz) softened
1 cup Sour Cream
1 cup Half n Half (may use fat free)
3/4 tsp Salt
Pepper to taste
1 Tbs chopped Chives
2 tbs Butter or Margarine

For toppings:
1 cup Cheddar Cheese
1 cup Bacon, crisp and crumbled
Green Onion

Peel potatoes and cook, drain and mash. Stir in cream cheese, sour cream, Half n Half, chives, salt and pepper. Gradually beat until fluffy. Add butter and place in a 1 1/2 quart baking dish. If too stiff add a little milk. Dot with butter. Bake 25 minutes at 350 degrees.
Take out of oven and sprinkle with cheese, bacon and onion. Put back in oven for a few minutes or until cheese melts.

Suggested by Ryan McGuire

2 medium Leeks, white and light green parts only
3 tsp Butter, divided
1 oz finely cubed Pancetta or Bacon
1/4 tsp Salt, divided
1/4 tsp freshly ground Pepper, divided
1/2 cup reduced-sodium Chicken Broth or water, divided, plus more as needed
6 cups thinly sliced Savoy Cabbage
8 oz Shitake Mushrooms, stems removed

1 Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again
2 Heat 2 teaspoons butter in a 12 inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.
3 Add the remaining 1 teaspoon butter and the leeks to the pan. Season with 1/8 teaspoon each salt and add 1/4 cup broth (or water); simmer covered until tender, about 5 minutes.
4 Add cabbage and the remaining 1/4 cup broth (or water); season with the remaining 1/8 teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).

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Printed from EatingWell.com 10/23/2017

1 medium Onion, finely chopped

1/4 cup Butter, cubed

1/4 cup All Purpose Flour

1 tsp Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Dried Thyme

3 cups Milk

1 cup Cream of Mushroom Soup, undiluted

1 cup Sour Cream

8 cups thinly sliced peeled Potatoes

3 1/2 cups fully cooked Ham, cubed

2 cups White Cheddar

In a large saucepan, saute onion in butter until tender. Add in flour, parsley, salt, pepper and thyme, stirring until blended. Gradually add milk. Bring to a boil, cook and stir 2 minutes or until thick. Stir in soup. Remove from heat and blend in sour cream. In a large bowl combine potatoes and ham. In a 13 x 9 baking dish, layer half the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 40 to 50 minutes until potatoes are tender.

Yields: 6 to 8 servings

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.

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.

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.

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.

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.

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.

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.