Scalloped Potatoes (Shiloh)

Scalloped Potatoes
(from "Better Homes and Garden New Cookbook," c. 1989, pg. 403)
¼ c. chopped onion
2 Tbsp. Margarine or butter
2 Tbsp. all-purpose flour
1 ¼ c. milk
3 medium potatoes, peeled and thinly sliced (3 cups)

For sauce, cook onion in margarine till tender.   Stir in flour, ½ tsp.
salt, and 1/8 tsp. pepper.  Add milk all at once.  Cook and stir till
thickened and bubbly.  Remove from heat.  Place *half*  the sliced potatoes
in a greased 1-quart casserole.  Cover with *half *the sauce.  Repeat
layers.
Bake, covered, in a 350 degree oven for 35 minutes.  Uncover; bake 30
minutes more or till potatoes are tender.  Let stand for 5 minutes.  Serves
4.

*Cheesy Scalloped Potatoes:*  Prepare as above, *except* reduce salt to ¼
tsp.  Stir ¾ cup shredded *American cheese* into thickened sauce till
melted.  If desired, sprinkle ¼ cup shredded American cheese over top before
serving.

Cheesy Corn on the Cob (Kristi H)

Cheesy Corn on the Cob

Boil corn on the cob for about 10 minutes
Right out of the hot water spread cream cheese all over the corn... as thick as you like.
Then, roll the corn in shredded mozzarella until it's covered.
Last of all, drizzle Taco Bell Mild Hot Sauce (or El Pato or your favorite) all over. It's YUMMY!

This is a Hansen family recipe. I'd never had it before I was married and Adam requested it one day. You could eat this with some grilled polish sausage or hot dogs or hamburgers... etc., but we get filled up just on the corn because we like it so much we each eat 2... even the kids (without the hot sauce).

Ultra Creamy Mashed Potatoes (Kimberli D)

Ultra Creamy Mashed Potatoes

3 1/2 cups chicken broth

5 large potatoes, cut into 1 inch pieces

1/2 cup light cream

2 Tablespoons butter

Salt and pepper to taste

Heat broth and potatoes in a large saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain; reserving broth. Mash potatoes with 1/4 cup broth, cream, and butter and pepper. Add additional broth if needed. If desired, add 1/2 cup sour cream, 3 slices of crumbled bacon, or 1/4 cup chopped fresh chives into hot mashed potatoes.

Busy Day Barbecued Beans (Shiloh)

Busy Day Barbecued Beans

1 lb. ground beef

½ c. onion

½ tsp. salt

¼ tsp. pepper

¼ tsp. Tabasco

1 large can pork and beans

½ c. catsup

1 Tbsp. Worcestershire sauce

2 Tbsp.vinegar

Brown beef and onion and pour off fat. Add remaining ingredients. Mix well. Pour into 1 ½ quart casserole. Bake in a moderate oven (350 degrees) for 30 minutes. Makes 6 large servings. Can be done in an electric skillet or just on your stove top.

Candied Yams (Karina Andersen)

Candied Yams

-2-3 cans of yams
-brown sugar
-cinnamon
-butter
-marshmallows

Drain all liquid from yams and cut into small pieces. Place yams in 9x13 dish. Cut up pieces of butter and place throughout yams. Sprinkle LOTS of brown sugar over top of yams-be VERY generous. sprinkle cinnamon over brown sugar. Bake Yams in oven at 350 for about 45 minutes to 1 hour, or until they are bubbling. Take yams out of oven, spread marshmallows over yams, place back in oven and bake about 15-20 minutes or until marshmallows are browned and melted.

Green Rice (Lori Oldham)

Green Rice

1 C. uncooked rice- prepare first
½ of medium onion chopped finely
½ to 1 C. chopped parsley
1 C. grated cheddar + a handful of mozzarella
1/3 C. oil
One egg
3/4 C. milk
Salt if desired

Cook rice, set aside. Beat egg well, add oil. Add onion, parsley, cheese, mix well. Add rice, milk and salt. Put in baking dish. Bake at 350 degrees for 20-25 minutes to heat through.