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Garlic Parmesan Scalloped Potatoes

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
Author: Karina - Cafe Delites
Serves: 6 (as side dish)

4 tablespoons butter
1 tablespoon minced garlic (or 4 large garlic cloves, minced)
4 tablespoons all-purpose (or plain) flour
4 cups milk (skim, 2% or full fat -- more if needed)
1 teaspoon chicken bullion powder (or Kosher salt)
Salt, to taste
½ teaspoon black pepper
4 pounds | 2 kgs potatoes, peeled and sliced into ⅛-inch rounds
2 cups shredded mozzarella cheese

Smashed Red Potatoes

6 large red potatoes
1/4 cup milk
4 oz. cream cheese
4 oz. sour cream

Wash, cut into pieces and boil potatoes. Drain and place back into pot. Add milk, cream cheese and sour cream and mash with a potato masher.
You may make this a day ahead, refrigerate and bake the next day.

Cheesy Herbed Potatoes

1 1/2 tbsp. butter
1 onion, chopped
1/2 cup milk
1/4 cup heavy cream
Salt and Pepper
4 oz cream cheese
1/2 cup grated Parmesan cheese
1/8 cup parsley, chopped
1/2 tbsp. thyme
1 1/2 pound potatoes, peeled, cut into pieces

Heat oven to 350 degrees.
Butter a baking dish. Melt butter in a skillet. Add onion, cook until beginning to soften.
Add milk, cream, salt and pepper, bring to a simmer. Add cream cheese, cook until melted. Stir in 1/4 cup Parmesan.
Remove from heat, stir in parsley and thyme. *PLACE potatoes in baking dish, pour milk mixture over top.

Grilled Cabbage

1 head cabbage
4 teaspoons butter
4 slices bacon
Spice mix
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese


Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.

Southern Fried Cabbage

1 pound ground beef
1 head of cabbage, chopped
1 onion, chopped
1/2 green pepper, chopped
1 teaspoon salt and pepper, or to taste
2 tablespoons butter
1 pinch white sugar
3 slices of bacon, cut into thirds (optional)
1/2 teaspoon oregano
1/2 teaspoon garlic powder

Fry ground beef just until done.
Add remaining ingredients and cook until vegetables are tender.

Marinated Cucumbers,Onions & Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water*
2 teaspoons salt
1teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.

Creamed Corn Fritters

1 cup creamed corn
1 cup flour
2 teaspoons granulated sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Sift dry ingredients together then add egg to milk and mix with dry ingredients.
Fold in corn then drop spoonful's into hot fat and fry until brown on both sides.

Drain well on paper towels

Bacon Cheddar Potato Cakes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder (I like real chopped onion in mine)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside.
Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Baked Potatoes (Crockpot)

10 to 12 potatoes
Aluminum foil

Prick potatoes with fork and wrap each in foil. Fill slow cooker/Crock Pot with potatoes.
Cover and cook on low 8 to 10 hours. (High 2 1/4 to 4.)

Do not add water.

Cheddar Potato Slices (Crockpot)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes (about 1 1/4 pounds), sliced 1/4-inch thick
1 C. shredded cheddar cheese (4 ounces)

Mix soup, paprika and pepper. In greased 2-quart shallow baking dish arrange potatoes in overlapping rows.
Sprinkle with cheese.
Spoon soup mixture over cheese.
Cover and bake at 400°F. for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender.

Serves 6.

For the slow cooker/Crock Pot:

Cheesy Cauliflower & Broccoli (Crockpot)

1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 C. shredded cheddar cheese, if desired

Fry bacon until crisp; drain well on paper towels then crumble.

Place broccoli and cauliflower in crockery pot. Top with soup, sprinkle with bacon. Season with salt and pepper.
Cover and cook on low for 4 to 5 hours.
About 20 minutes before done, top with cheddar cheese if used.

Serves 6 to 8.

Artichokes (Crockpot)

5 artichokes, remove stalks and tough leaves
1 1/2 tsp. salt
8 peppercorns
2 stalks celery, cut up
1/2 lemon, sliced
2 C. boiling water

Combine all ingredients in crockpot.

Cook on High 4 - 5 hours

Italian Green Beans

1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese

Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix.

Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours

Creamy Scalloped Carrots (Crock Pot)

3 cups Thinly sliced carrots
3 tablespoons Butter or margarine
2 cups Water
3 tablespoons Orange marmalade
1/4 teaspoon Salt
2 tablespoons Chopped pecans

Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to 3 hours or until the carrots are done.
Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes.

Makes 5 to 6 servings.

Amish Scalloped Corn Casserole

1 can creamed corn
2 eggs, beaten
2 tablespoons sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch

Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture.
Put into greased casserole dish.
Bake at 350 degrees for 45 minutes.

Just Like Stuffed Baked Potatoes

1 package frozen cauliflower* (16 ounce)
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika - optional

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up florets a bit with a spoon (it's also very good if the
cauliflower is still a little chunky).

Put in a greased 8 x 8" baking pan or 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon.

Roasted Potatoes with Red Onions- Olive garden

2 lbs small red potatoes
1 red onion, large – cut in 1” pieces
8 garlic cloves, chopped
2 Tbsp fresh rosemary, chopped
6 Tbsp olive oil
2 Tbsp butter, melted
1 tsp Kosher salt
1/2 tsp black pepper
Parsley, chopped
Fresh rosemary sprigs, as needed

Pre-heat oven to 350ºF.
Wash potatoes and cut into quarters.
Combine potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.

Chicken Bites with Sautéed Vegetables

1 chicken, cut into bite sized pieces
2/3 cup fine corn flake crumbs
2/3 cup Italian style bread crumbs
¼ cup sesame seeds
1 Tbs. dry oregano
¼ tsp garlic powder
2 eggs, beaten
½ cup flour
salt & pepper
1 small zucchini
½ pound button size mushrooms
1 medium onion, cut in wedges
2 tomatoes cut, in wedges
8 Tbs. olive oil
¼ cup grated Romano or Parmesan cheese
1 lb linguini, cooked

Shake chicken pieces, a few at a time, in a bag with flour and salt & pepper to taste. Set aside.
Mix corn flake and bread crumbs with oregano, garlic powder and sesame seeds.

Green Tomato Soup

3C. Tomatoes; green-peeled & Chopped fine
2 C. -Water 1/4 tsp. -Pepper
1 Onion; chopped 1/4 tsp. Baking soda
1/4 tsp. Cinnamon 3Tblsp. Butter
1/8 tsp. Cloves; ground 3 Tblsp Flour; all purpose
1 tsp. Sugar 4 C. Milk

Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.

Amish Broccoli Bake

1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided

1.Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2.In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.

Garlic Roasted Cauliflower

3 cups cauliflower florets
1/4 cup olive oil
1 tsp organic sea salt
1 tsp fresh milled black pepper
6 cloves minced garlic
1 Tbsp parsley

Preheat oven to 400 degrees Fahrenheit.
Chop florets into small pieces. Toss with olive oil, salt, pepper, garlic and parsley.
Spread on a jelly roll pan/cookie sheet with sides. and bake for 45-60 minutes, stirring every 15 minutes, until browned and crisp.
Makes 6, 1/2 cup servings.
Store leftovers in the refrigerator, assuming there are leftovers. Which there likely won’t be.

Broccoli Casserole

10 oz Chopped Broccoli
4 oz Velveeta Cheese
1 sleeve Ritz Crackers
1/4 cup Milk
1/4 cup butter

Cook Broccoli in microwave 5 minutes. Drain. Melt Cheese in milk in Microwave.
Crush Ritz Crackers
To assemble, spray 8 inch casserole dish with spray oil.
Layer 1/2 of each mixture in following order:
Ritz Crackers
Repeat layers. Melt Butter in microwave, pour over casserole.
Bake uncovered at 350F for 30 minutes.

"From Our Home to Yours"
Ozark First Church of the Nazarene"

Sweet Potatoes with Cinnamon Butter

4 medium Sweet Potatoes
1/4 cup butter or Margarine
1 teaspoon Powdered Sugar
1/2 teaspoon Finely chredded Orange Peel
1/4 teaspoon Ground Cinnamon
3 Tablespoons Chopped Pecans

Scrub potatoes with a vegetable brush. Pat dry, Prick the potatoes with a fork.
Place in a shallow baking pand and bake at 425F for 40 to 60 minutes.
Meanwhile, in a small bowl, stir together butter, powdered sugar, orange peel, and cinnamon. Stir in chopped Nuts.
Cut cooked Sweet Potatoes in half, Top each half with a dollop of the butter mixture.

"From Our Home to Yours"

Growing Fresh Celery


Zucchini Fingers

Olive oil cooking spray
2 tsp. Garlic powder
1/2 tsp. Pepper
2 Med Zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat.
Cut each finger strip in half, cross-wise. Place all strips peel side down on a baking sheet.
Mist with cooking spray and sprinkle with seasonings.
Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.

Sweet and Spicy Coleslaw- The Neeley's

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core.
Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor.
Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate.
In a large bowl, toss vegetables together.

Fried Green Tomatoes

6 cups canola oil, for frying
1 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
2 cups Japanese bread crumbs (panko)

In a large, deep, heavy pan, heat the oil to 350F. In a medium bowl, whisk the flour and the milk together.
Mix in the salt, black pepper, paprika and cayenne pepper.

Slice the tomatoes into 1/2-inch slices. Dip the tomato slices into the batter, making sure they are coated thoroughly.

Crispy Sauteed Potatoes

1 lb. sm. round red-skinned potatoes
1 Tbsp. butter)
1 plump fresh garlic clove, minced
Sea salt to taste

Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. Set aside.
In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene.
Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all.

Onion Roasted Potatoes

1 env. Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into lg. chunks
1/3 C. olive or vegetable oil

Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag.
Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.

Makes about 8 servings.

Marinated Mushrooms & Vegetables

2/3 C. vinegar
2/3 C. oil
1/4 C. chopped onion
2 cloves garlic, minced
1 tsp. each: sugar, salt, basil,oregano
1/4 tsp. pepper
Combine in saucepan, bring to boil. Simmer, uncovered, 10 minutes.

8 oz. fresh mushrooms, sliced
1 (16 oz.) can carrots, drained
1 (14 oz.) can artichoke hearts, drained and quartered
1 C. ripe pitted olives, halved
1 C. sliced celery
1/4 C. chopped pimiento

Stir to coat, cover and chill several hours. Drain and serve.

Makes 7 cups