Butternut Squash Casserole

1 (20 oz.) pkg. butternut squash or 1 medium sized squash
1/4 cup onions, chopped
1 can cream of chicken soup
1-1/2 cup carrots, shredded
1 (8 oz.) pkg. seasoned stuffing mix
1/2 cup butter, melted





Directions:
Cook butternut squash and onions in boiling salted water for 3 minutes. Drain and combine with the next 3 ingredients. Mix stuffing with melted butter and spreada one half in 12 x 7 x 2 inch baking dish. Add vegetable mix and sprinkle remaining stuffing on top. Bake at 350 degrees for 25- 30 minutes.

Green Bean Casserole

1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1- 1/3 cups French fried onions



Directions:
Mix soup, milk and pepper in a 1-1/2 quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. Serves 6.

Broccoli Cheese & Rice Casserole

2 cups minute rice
2 tablespoon butter
1/2 cup diced onion
1/2 cup chopped green peppers
1/2 cup chopped celery
2 cups shredded cheddar cheese, divided
2 pkgs frozen broccoli (10 oz. each)
1 can cream of mushroom soup
1 can cream of celery soup


Directions:
In a heavy skillet, saute onion, peppers, and celery in butter until tender. Combine rice, sauteed vegetables, 1 cup Cheddar cheese and soups. Transfer to a greased casserole dish.

Cover and bake at 350 degrees for 30 minutes, or until hot and bubbly. Take off cover, top with remaining cup of cheddar cheese, and bake about 5 mintues longer, until top is lightly browned and cheese is melted. Serves 6 to 8.

Cheese and Chives Potato Casserole

4 cups cubed potatoes
1 teaspoon salt
1 cup milk
1 (8 ounce) package cream cheese, softened
1 tablespoon chopped chives, fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon instant dried minced onion
Paprika to taste
Fresh or frozen chives for garnish

Directions:
Cook potatoes with 1 teaspoon salt in boiling water to cover 15 minutes or until tender; drain. Place cooked potatoes in a shallow, lightly greased 2-quart casserole. Heat milk and cream chesse in a medium saucepan, stirring until cheese is melted. Add chives, salt, pepper and dried onion; pour over potatoes. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with paprika and more chives, if desired. Serves 4 to 6.

Classic Southern Macaroni and Cheese Bake

6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire
3 cups milk
1 small onion, grated
3 cups shredded sharp Cheddar cheese
8 ounces elbow macaroni, cooked and drained
3/4 cup soft bread crumbs

Directions:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually sitr in milk; cook and stir until thick and smooth Stirin grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Poutr sauce over macaroni and gently mix to blend. Melt remaining tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375 degrees for 30 minutes, or until golden brown. Serves 4-6.

Creamy Spinach Casserole

Ingredients:

3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 package softened cream cheese
8 ounces sour cream
1 can cream of mushroom soup or cream of chicken soup
parmesan cheese

Directions:

Mix together spinach, cream cheese, sour cream and soup. Pour mixture into an oven proof casserole. Sprinkle liberally with parmesan cheese. You can also subsitite buttered bread crumbs.
Bake at 350 degrees F for 30 -45 minutes. Serves 4-6.

Carrots with Ginger and Lime

1 lb. peeled carrots, cut into 2" pieces (can substitute baby carrots)
1 cup chicken stock
2 inch piece of fresh ginger, leave whole
zest of 1 lime
1/2 of zested lime
1/4 cup honey
1/4 butter
1/2 teaspoon salt


Directions:
Place carrots, stock, ginger, and 1/2 of lime in a stockpot. Bring to a boil. Cook about 10 - 15 minutes until carrots are tender. Drain and toss with lime zest, honey, butter and salt. Serve warm. Carrots can be cooked ahead of time and then reheated wit the zest, honey, butter and salt just before serving.

Curried Sweet Potatoes

Ingredients:
4 - 1/2 lbs sweet potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt, plus more to taste
1 cup dried apricots, cut into 1/4 inch slivers
1/2 cup raisins
1 cup boiling water
1 tablespoon canola oil
1 onion, finely chopped
2 teaspoons curry powder
Freshly ground pepper to taste

Directions:
Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until tender but not mushy, 8 to 12 minutes. Drain well.

Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes.

Heat oil in a large wide pot over medium high heat. Add onion and cook, stirring often, until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant, about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit-soaking liquid. Season with salt and pepper to taste. Stir gently over medium-low heat until warmed through.

Makes 10 servings.

Green Beans with Almonds

2 pounds of green beans, washed and trimmed
2 slices of bacon
1/4 cup sliced almonds






Directions:
Remove both ends of beans, break in half, and wash thoroughly.
Place in a large pot and add water 3 to 4 inches from the top. Add bacon and cook until tender. Remove bacon from the cooking water and discard. Remove beans and place in a large bowl, add almonds and toss. Serve hot. Yield 7 servings.

Mashed Potato with Roasted Garlic

1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil

Directions:
Start with the roasted garlic: Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.