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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
Hot water
1/2 ts Freshly ground pepper

Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with vegetable pan coating. Pare potatoes; slice potatoes crosswise in 1/8-inch slices: if potatoes are large, cut slices in half in half.

Mix together flour, salt, and pepper. Place half of the potatoes in prepared casserole. Dot with half the margarine, sprinkle half the seasoned flour on top, then half the onion.

Repeat with remaining potatoes, margarine, seasoned flour, and onion. pour in milk then pour enough hot water in, at one corner only, so that the water barely comes to the top of the potatoes.

Cover and bake 50 minutes; then uncover and bake for another 25-30 minutes or until potatoes are 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 onion
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.


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 refrigerator.p> 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 juice
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 pierced.
4. Bring Glaze ingredients to a boil, stirring until butter melts.
5. Heat oven to 450°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.

Serves: 6

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.


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" greased pan.
Mix topping ingredients together and sprinkle over filling.
Bake in 350 degree preheated oven for 35 to 45 minutes.

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