Potato Squash Casserole

 Potato Squash Casserole

 

• 4 small potatoes, peeled and thinly sliced
• 1 small butternut squash, peeled, seeded and thinly sliced
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound uncooked bulk pork sausage
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1-1/2 cups heavy whipping cream, divided
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. Baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.
• In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Peppery Potato-Tomato Soup

Peppery Potato-Tomato Soup

6 tomatoes, washed and cored
8 med potatoes, washed and peeled
2 yellow onions, sliced
1 qt water
1/2 small red chili pepper, crushed
1 green pepper, washed and sliced (include seeds)
1 sprig parsley
1 T salt

Place tomatoes, potatoes, onions and water in a large heavy kettle.
Simmer for about 1 hour or until the potatoes are tender. Break up
the potatoes with a fork into bite-sized pieces and slightly mash the
tomatoes. Add the remaining ingredients and simmer 20-25 minutes or
until the peppers are tender. Serve hot.

Makes 8-10 servings.

Carmel Corn

Carmel Corn

Ingredients

• 8 cups popped popcorn
• ³/4 cup brown sugar, packed
• 6 tablespoons butter
• 3 tablespoons light corn syrup
• ¹/4 teaspoon baking soda
• ¹/4 teaspoon vanilla
• ¹/4 teaspoon salt

Instructions

1. Remove all unpopped kernels from popped corn. Put popcorn in a 13 x 9 inch pan. In a 1-1/2 quart saucepan, combine butter, sugar, corn syrup and salt.
    
2. Cook and stir over medium heat until butter melts and mixture comes to boiling. Cook on low heat, without stirring, for 5 minutes more. Remove from heat.
    
3. Stir in baking soda and vanilla. Pour over popcorn. Gently stir to coat.
    
4. Bake in 300 degree F oven for 15 minutes, stir.
    
5. Bake 5-10 minutes more, stir. Remove to a large cookie sheet and let cool. Store in tight container.