Cheese Mashed Potatoes

Loi Palmer, 2007 MMCW
9 Idaho baking potatoes peeled and quartered, 12 oz. sour cream, 1 stick butter, 1 cup shredded cheddar cheese, 1/4 cup milk or more if needed depending on how thick you like your potatoes. 1/2 package of dry Ranch dressing.
Boil the potatoes in salted water until tender. Pour off the water. Whip the potatoes with a mixer, adding all the above ingredients. Serve warm.

Baked Macroni and Cheese

Loi Palmer
4 teaspoons butter, 2 cans condensed Cheddar cheese soup, 1 cup milk, 1 (8 oz) cream cheese, 2 cups shredded mild cheddar cheese, 6 cups cooked elbow macaroni.

Melt butter over medium heat in large sauce pan. Add onion, saute for 2 minutes until tender. Whisk in soup, milk, cream cheese and half of cheddar cheese, stirring just until cheese melts. Stir in macaroni and pour into casserole dish. Top with remaining cheese.

Bake at 350 degrees for 45 minutes.

Baked Potatoes

Loi Palmer, June 2005 MMCW
Using a fork, puncture each potato in a few places. Rub each potato with oil and salt then wrap in foil. Bake in the oven. Top with your favorite toppings.

Baked Beans

Loi Palmer, July 2005 MMCW
1 large can baked beans,  1/2 cup brown sugar, 1/4 cup ketchup, 1 tablespoon spicy mustard, 1 small can pineapple rings, five slices of uncooked bacon. Stir brown sugar, ketchup, and spicy mustard into the baked beans. Pour into a 9 x 13 glass dish. Top with pineapple rings and bacon slices. Bake at 350 degrees for 45 minutes.

Honey and Cardamom Sweet Potatoes

Loi Palmer

2 large sweet potatoes peeled and cubed, 1/4 cup honey, 1/4 cup fresh grated ginger root, 1 stick melted butter, 1 tablespoon cardamom, 1 teaspoon black grated pepper.

Preheat oven to 400 degrees. Toss cubed sweet potatoes, fresh ginger, cardamom, honey, black pepper, and melted butter in a large mixing bowl. Spread sweet potatoes single layer, on a large baking pan. Bake for 45 minutes, stirring every 15 minutes. This is a different twist to the traditional candied sweet potatoes at Thanksgiving.

Mashed Potatoes

Loi Palmer, November 2005 MMCW
8-10 medium red potatoes–skin on, 1/2 cup hot milk, 1 stick butter, 1/2 cup sour cream, salt and pepper to taste.

Slice potatoes. Cook in boiling water for 15 mintues or until potatoes are tender. With an electric mixer whip unpeeled potatoes with hot milk, butter, and sour cream until desired consistency. Salt and pepper to taste. Don’t worry about a few lumps.

Mediterranean Pilaf

Vicki Webb, January 2008 MMCW
3 cups chicken broth, 1 1/2 cups uncooked long grain rice, 4 tablespoons oil, 1/2 cup seedless golden raisins, 1/2 teaspoon turmeric, 1/2 teaspoon curry powder, 1 1/2 tablespoons soy sauce.

In a medium saucepan mix rice, oil, raisins, turmeric, curry powder, and soy sauce. Pour in chicken broth. Bring to a boil and reduce heat. Cover and cook over low heat 20 minutes or until all liquid is absorbed and rice is tender.

Poor Man’s Potatoes

Loi Palmer, November 2006 MMCW
1 white potato, 1 sweet potato, 1 large onion, 1/3 cup olive oil, 1 package dry Italian or Ranch salad dressing.

Slice all the potatoes and onion very thinly. Toss with olive oil and dry salad dressing. Bake in 400 degree oven for 30 minutes or until crispy and brown.

Roasted Root Vegetables

Loi Palmer
8 carrots peeled and sliced, 4 parsnips peeled and sliced, 1 rutabaga peeled and diced, 1 (10 oz) bag pearl onions peeled, 1/4 cup olive oil, 2 tablespoons chopped thyme, 1 and 1/2 teaspoons salt, 1/2 teaspoon ground black pepper.
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and set aside. In a large bowl combine all vegetables tossing to coat evenly. Pour onto baking sheet. Bake for approximately 1 hour or until tender, stirring halfway through cooking time

String Beans

Loi Palmer, April 2007 MMCW
1 large can Swanson’s Chicken Broth, 2 large cans green beans, 1 finely chopped onion, 1/4 cup olive oil plus 1 tablespoon.

Saute’  chopped onion in 1 tablespoon of oil until tender. Dump all remaining ingredients into a crock pot and simmer for three hours. Drain the broth and serve.

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