1 lb Potatoes, (about 3 md)
2 tb Margarine
2 tb All-purpose flour
3 tb Onion, finely chopped
1/2 ts Salt
1/2 cup milk mixed
1/2 ts Freshly ground pepper
Preheat oven to 400 F degree. Prepare a 1 1/2 qt
with vegetable pan coating. Pare potatoes; slice
crosswise in 1/8-inch slices: if potatoes are
slices in half in half.
Mix together flour, salt,
Place half of the potatoes in prepared casserole.
half the margarine, sprinkle half the seasoned
flour on top,
then half the onion.
Repeat with remaining
margarine, seasoned flour, and onion. pour in milk then pour enough
in, at one corner only, so that the water barely
comes to the
top of the potatoes.
Cover and bake 50 minutes;
and bake for another 25-30 minutes or until
browned and tender.
1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup minced ham
1/2 cup fresh parsley leaves
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
Preparation Preheat oven to 350° F. Remove stems from mushrooms and chop stems. Melt butter. With a pastry
brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large
baking sheet. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered. Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.
GLAZED ACORN SQUASH
Planning Tip: Roast squashes
up to 3 days ahead. Cool,
cover and refrigerate in roast
ing pan. Glaze may be made 1
week ahead; store in
6 small acorn squashes (1 to
11/4 lb each)
1/2 stick (1/4 cup) butter or margarine
1/4 cup mild (unsulfured) molasses
1 Tbsp each finely chopped fresh ginger and lemon
1/2 tsp each salt and pepper
Garnish: lemon wedges and parsley sprigs
1. Heat oven to 400°F. Line a large roasting pan or
two 13 x 9-in. baking pans with foil (for easy
cleanup); coat foil with nonstick spray.
2. Cut ends off squashes with a heavy knife (see
Tip). Cut squashes in half crosswise; scrape out seeds
with a spoon. Cut each half in half crosswise (each
yields 4 rings). Arrange in pan(s), overlapping as
needed. Cover tightly with foil.
3. Bake 40 minutes or until squash is tender when
4. Bring Glaze ingredients to a boil, stirring until
5. Heat oven to 450Â°F. Brush glaze on top of squash
slices. Bake uncovered 15 minutes or until hot and
glazed. Remove to a large serving platter; garnish
with lemon and parsley. Serve hot or warm.
GOLDEN POTATO ROUNDS
1 c. crushed cornflakes
1-1/2 tsp. seasoned salt
4 medium potatoes, peeled and sliced 1/2-in thick
1/4 c. butter or margarine, melted
In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with
cornflake mixture. Place on a greased foil-lined baking sheets. Bake at 350-F for 55-60
minutes or until tender.
SWEET POTATO PUDDING
3 cups mashed sweet potatoes
1 cup sugar
2 eggs, beaten
1/2 stick of butter or margarine, melted
1 pinch nutmeg
1 cup of brown sugar
1/3 cup of flour
1 cup chopped pecans
1 stick of butter or margarine, melted
Mix filling ingredients and pour into 9" x 13"
Mix topping ingredients together and sprinkle
Bake in 350 degree preheated oven for 35 to 45
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