Cheese Crowned Cauliflower

Published July 1, 2016 | By admin

Submitted by: Marlene Hocevar Lot # 2518

Ingredients

1 head cauliflower
Cheese Sauce (I double this)
2 Tbs. butter
2 Tbs. flour
1 tsp. dry mustard
1/4 tsp. salt
dash pepper
1 cup milk
1 cup cheddar cheese shredded
5 drops red pepper sauce

Servings:

Units:

Submitted by: Marlene Hocevar Lot # 2518

Ingredients

1 head cauliflower
Cheese Sauce (I double this)
2 Tbs. butter
2 Tbs. flour
1 tsp. dry mustard
1/4 tsp. salt
dash pepper
1 cup milk
1 cup cheddar cheese shredded
5 drops red pepper sauce

Servings:

Units:

Instructions

Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
Place cauliflower in casserole dish.

Sauce

In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
Pour sauce over cauliflower.

Baked Tomatoes, Squash & Potatoes

Published June 29, 2016 | By admin

Submitted by: Eva Cropp Lot # 1942

Ingredients

2 Tbsp. olive oil
1 onion sliced thinly
2 small tomatoes sliced 1/4" thick
1 medium yellow summer squash sliced 1/4" thick
1 medium Yukon Gold potato sliced 1/4" thick
salt & pepper to taste
1 Tbsp. fresh thyme leaves
2 Tbsp. Parmesan freshley grated

Servings:

Units:

Submitted by: Eva Cropp Lot # 1942

Ingredients

2 Tbsp. olive oil
1 onion sliced thinly
2 small tomatoes sliced 1/4" thick
1 medium yellow summer squash sliced 1/4" thick
1 medium Yukon Gold potato sliced 1/4" thick
salt & pepper to taste
1 Tbsp. fresh thyme leaves
2 Tbsp. Parmesan freshley grated

Servings:

Units:

Instructions

Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.

Potatoes for a Crowd

Published June 29, 2016 | By admin

Submitted by: Nancy Rotert Lot # 2314

Ingredients

2 lb. bag hash brown potatoes thawed
1/2 pint (8 oz.) sour cream
1 can cheddar cheese soup
1 can cream of chicken soup
1/2 cup onions chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 stick oleo
Topping
1/4 cup oleo melted
1 cup potato chips crushed

Servings:

Units:

Submitted by: Nancy Rotert Lot # 2314

Ingredients

2 lb. bag hash brown potatoes thawed
1/2 pint (8 oz.) sour cream
1 can cheddar cheese soup
1 can cream of chicken soup
1/2 cup onions chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 stick oleo
Topping
1/4 cup oleo melted
1 cup potato chips crushed

Servings:

Units:

Instructions

Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.

Topping

Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.

Recipe Notes

Can be frozen.

Roasted Asparagus

Published June 29, 2016 | By admin

Submitted by: Rick Brothers Lot # 403

Ingredients

Servings:

Units:

Submitted by: Rick Brothers Lot # 403

Ingredients

Servings:

Units:

Instructions

Preheat oven to 400 degrees.
Put oil and garlic powder in plastic gallon storage bag. Add asparagus; toss to coat. Arrange in single layer on cookie sheet. Bake until brown, stirring once (about 12 minutes). Remove from oven. Salt & pepper to taste. Sprinkle with a little lemon juice and parmesan cheese.

Bud’s Microwave Pickles

Published May 31, 2016 | By admin

Submitted by: Carolyn Tharp Lot # 1441

Ingredients

2 large cucumbers
1 small onion
1/2 tsp. salt
3/4 tsp. mustard seed
1/2 cup sugar
3/4 cup white vinegar
1/2 tsp. Celery Seed

Servings:

Units:

Submitted by: Carolyn Tharp Lot # 1441

Ingredients

2 large cucumbers
1 small onion
1/2 tsp. salt
3/4 tsp. mustard seed
1/2 cup sugar
3/4 cup white vinegar
1/2 tsp. Celery Seed

Servings:

Units:

Instructions

Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.

Creamed Spinach

Published April 5, 2016 | By admin

Servings	2-4
Cook Time	Total time - 30 minutes

Ingredients

1 cup milk
1 tsp. peppercorns
2 - dried bay leaves
4 - whole cloves
2 Tbs. butter split
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg this is an essential ingredient, dont skip
2 Tbs. half & half
1 - medium onion diced
1 bag baby spinach
- splash olive oil

Servings:

Units:

Ingredients

1 cup milk
1 tsp. peppercorns
2 - dried bay leaves
4 - whole cloves
2 Tbs. butter split
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg this is an essential ingredient, dont skip
2 Tbs. half & half
1 - medium onion diced
1 bag baby spinach
- splash olive oil

Servings:

Units:

Servings	2-4
Cook Time	Total time - 30 minutes

Instructions

To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.

Brussel Sprouts with Bacon, Garlic and Shallots

Published April 5, 2016 | By admin

Servings	2
Cook Time	Total time: 30 minutes

Ingredients

3 slices center-cut bacon
1/4 cup sliced shallot about 6 shallots
12 - Brussel sprouts trimmed and halved
3 cloves garlic thinly sliced
1/2 cup chicken broth
1/16 tsp salt
1/16 tsp freshly ground black pepper

Servings:

Units:

Ingredients

3 slices center-cut bacon
1/4 cup sliced shallot about 6 shallots
12 - Brussel sprouts trimmed and halved
3 cloves garlic thinly sliced
1/2 cup chicken broth
1/16 tsp salt
1/16 tsp freshly ground black pepper

Servings:

Units:

Servings	2
Cook Time	Total time: 30 minutes

Instructions

Heat a large nonstick skillet over medium-high heat.
Add bacon, and saute' for 5 minutes or until bacon begins to brown.
Add shallots and Brussel sprouts; saute' 4 minutes
Add garlic; saute' for 4 minutes or until garlic begins to brown, stirring frequently.
Add the chicken broth and bring to a boil. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
Remove from heat; stir in salt and pepper.

Orzo with Roasted Vegetables

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

Servings:

Units:

Instructions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Homemade Cheesy Potatoes (no canned soup in this recipe)

Published January 14, 2016 | By admin

Servings	6-8
Cook Time	1hr 15min

Submitted by: Carrie Morris Lot # 2451

Ingredients

3 lbs Russet Potatoes peeled
4 tbsp butter divided
1/2 c Yellow Onion diced small
1 garlic clove minced
2 1/2 tbsp All-Purpose Flour
1/2 c chicken broth
1/2 c whole milk
1 c sour cream
3 green onions sliced
3/4 tsp salt
1/2 tsp black pepper
1 c Sharp Cheddar shredded

Servings:

Units:

Submitted by: Carrie Morris Lot # 2451

Ingredients

3 lbs Russet Potatoes peeled
4 tbsp butter divided
1/2 c Yellow Onion diced small
1 garlic clove minced
2 1/2 tbsp All-Purpose Flour
1/2 c chicken broth
1/2 c whole milk
1 c sour cream
3 green onions sliced
3/4 tsp salt
1/2 tsp black pepper
1 c Sharp Cheddar shredded

Servings:

Units:

Servings	6-8
Cook Time	1hr 15min

Instructions

Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
Remove the pan from the heat and stir in the cup of cold sour cream.
In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!

Creamed Spinach

Published January 14, 2016 | By admin

Servings	2-4
Cook Time	30

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 c milk
1 tsp peppercorns
2 bay leaves dried
4 cloves whole
2 tbsp butter split
2 tbsp flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg (this is the essential ingredient, don’t skip it)
2 tbsp half-and-half
1 onion medium, diced
1 bag baby spinich

Servings:

Units:

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 c milk
1 tsp peppercorns
2 bay leaves dried
4 cloves whole
2 tbsp butter split
2 tbsp flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg (this is the essential ingredient, don’t skip it)
2 tbsp half-and-half
1 onion medium, diced
1 bag baby spinich

Servings:

Units:

Servings	2-4
Cook Time	30

Instructions

To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
To make béchamel sauce: Melt 1 tbsp butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered.
To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, saute until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until leaves wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.