BUTTERNUT SQUASH CASSEROLE

BUTTERNUT SQUASH CASSEROLE
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings

2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla

Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.

NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.

* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.

Corn Pudding

Corn Pudding

3 cups corn kernels (about 6 ears)
1/4 cup chopped fresh chives
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups 1% low-fat milk
1/2 cup egg substitute
2 tablespoons 1/3-less-fat cream cheese
1 large egg, lightly beaten
Cooking spray

Preheat oven to 350F. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350F for 55 minutes or until top of pudding is golden brown.
Serves 8.

Best Ever Corn

Best Ever Corn Casserole

Ingredients
1 can cream corn
1 can whole corn with the juice
8 oz. sour creme
1 box of Jiffy corn bread mix
1/2 stick of butter

Directions
Mix all ingredients together & pour into well greased square pan{8"}

Servings: 9

Virginia Butterfield
Cranberry Twp., Pa
By Peppermint patti

http://www.eversave/ .com/recipes

Sagaponack Corn Pudding

Sagaponack Corn Pudding

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Pumpkin Gingerbread

Pumpkin Gingerbread

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2.In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

3.In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4.Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN CAKE ROLL

PUMPKIN CAKE ROLL

Cake

3 eggs
1 cup sugar
2/3 cup canned or fresh pumpkin
1 tsp. lemon juice
3/4 cup. flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts

Filling
1 cup powdered sugar
2 3 oz. pkgs. cream cheese
4 Tbsps. butter
1 tsp. vanilla

Cake: Beat the eggs for five minutes; gradually beat in the sugar. Add pumpkin and lemon juice. Combine the dry ingredients and fold into the pumpkin mixture. Spread onto a greased and floured 15-by-10-by- 1-inch jelly roll pan. Top with finely chopped nuts. Bake at 375 degrees for fifteen minutes. Carefully turn hot cake out onto a tea towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let it cool. Unroll.

Filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth and spread over pumpkin cake. Carefully roll up cake. Chill.

-- Phyllis Ackerman, Red Hill

Chocolate Chip Pumpkin Bread

Taste of Home -- recipe submitted by Lora Stanley
Chocolate Chip Pumpkin Bread

3 cups flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups vegetable oil
1 1/2 cup (6 ounces) semisweet chocolate chips

Preheat oven to 350 F. Grease two 8 x 4 inch loaf pans. In a large bowl, combine the flour, cinnamon, salt, and baking soda.
In another bowl, beat the eggs, sugar, pumpkin, and oil.
Stir into the dry ingredients just until moistened.
Fold in the chocolate chips.
Pour into prepared loaf pans.
Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves
** or makes 7 small loaves (bake for 30-35 minutes)
Recipe source: Make_it_All_ Recipes yahoo group, submitted by Jennifer Jean

Grandma's Corn Pudding

Grandma's Corn Pudding
By: lisa cohen

"This corn pudding is definitely comfort food."

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

Directions

Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

Bake for 1 hour.

Virginia Butterfield

Boston Market-Style Squash Casserole

Boston Market-Style Squash Casserole

4 1/2 cup zucchini, diced
4 1/2 cup yellow squash, diced
1 1/2 cup sweet onion, chopped
1 box Jiffy corn muffin mix, prepared as directed on box
3/4 cup butter, 1 1/2 sticks
8 ounce non-Velveeta American processed cheese, diced
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped

Prepare Jiffy mix as directed and set aside to cool.

Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.

On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.

Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.

Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.

Vegetable Noodle Casserole Recipe

Vegetable Noodle Casserole Recipe

If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York

* 12-14 Servings
* Prep: 15 min.
* Bake: 45 min.

Ingredients

* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
* 1-1/2 cups milk
* 1 cup grated Parmesan cheese, divided
* 3 garlic cloves, minced
* 2 tablespoons dried parsley flakes
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 1 package (16 ounces) wide egg noodles, cooked and drained
* 1 package (16 ounces) frozen California-blend vegetables, thawed
* 2 cup frozen corn, thawed

Directions

* In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 12-14 servings.

Vegetable Noodle Casserole published in Taste of Home October/November 1995, p39

Chicken Macaroni Casserole Recipe

Chicken Macaroni Casserole Recipe

Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great- grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
10 Servings

Ingredients

3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted

Directions

In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.

Chicken Macaroni Casserole published in Simple & Delicious November/December 2006, p15
Beth Layman :)

Funeral Potatoes with Ham

Funeral Potatoes with Ham

4 lbs. russet potatoes, scrubbed
2 T. vegetable oil
1 pound white mushrooms, sliced thin
Salt
1 onion, minced
2 T. flour
1 1/2 cups whole milk
1/2 t. minced fresh thyme
1/2 t. pepper
1 1/2 cups shredded sharp cheddar cheese
8 T. unsalted butter, 1 stick
1 pound ham steak, cut into 2 inch matchsticks
1 cup sour cream
1 1/2 cups cornflakes, crushed fine

Adjust oven rack to middle position. Heat oven to 350. Grease a 13 x 9 inch baking dish and set aside. Bring potatoes and 4 quarts water to a simmer in large pot and cook until just shy of tender. A paring knife should glide through the flesh with slight resistance, 10 to 15 minutes. Drain potatoes and set aside. When potatoes are cool enough to handle, peel them, then grate flesh lengthwise on large holes of box grater.

Return grated potatoes to pot. While potatoes cook, heat oil in large skillet over medium heat until shimmering. Add mushrooms and 3/4 t. salt and cook until mushrooms have released their juices and are brown around the edges, 7 to 10 minutes. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes.

Stir in flour land cook for 1 minute. Whisk in milk, thyme, and pepper, bring to a simmer and cook,stirring frequently, until thickened slightly, about 1 minutes. Stir in cheese and 6 T. of the butter and cook until
melted, about 1 minute. Off heat, stir in ham and sour cream. Pour mixture over potatoes and toss to mix. Transfer mixture to prepared baking dish.

Melt remaining 2 T. butter in bowl in microwave. Stir in cornflakes, then sprinkle evenly over the top of the potato mixture. Put baking dish on foil lined rimmed baking sheet and bake until potatoes are bubbling and top is golden brown, 35 to 45 minutes. Cool for 10 minutes before serving. Serves 8 to 10

Source: Cook's Country Best Lost Suppers

Pine State Biscuits' Reggie Deluxe

Pine State Biscuits' Reggie Deluxe
The Oregonian Newspaper
Makes 6 servings

6 3-inch Sharon's Flaky Buttermilk Biscuits, split in half
Southern Buttermilk Fried Chicken
6 slices thickly cut bacon, cooked until crisp and broken in half
Savory Sausage Gravy
6 eggs, cooked over-easy
6 slices cheddar cheese

Instructions- Top each biscuit bottom half with a piece of the fried chicken. Place two half-slices of bacon over the chicken and smother in sausage gravy. Place one egg over the gravy and top with a slice of cheddar cheese. Place biscuit half on top and serve immediately.

Oatmeal-Raisin Cookies

Oatmeal-Raisin Cookies
By: Tracey Seaman

Fragrant, raisin-studded cookies strike just the right balance of chew and crunch. Serve them with a glass of milk or a cup of tea for dunking.
30 Servings

3/4 cup walnuts
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
3 cups rolled oats
1 1/2 cups raisins

Directions:
Using a food processor, coarsely grind the nuts. In a bowl, combine the ground nuts, the flour, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and granulated sugar at high speed until fluffy, about 4 minutes. Add the eggs and vanilla and mix at medium speed until incorporated. Add the flour mixture at low speed. Stir in the oats and raisins; let stand for 30 minutes.

Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat to 350°. Line 4 cookie sheets with parchment paper. Drop the dough in 1/4 cupfuls onto the prepared pans, approximately 8 cookies to a pan. In 2 batches, bake the cookies until deep golden, 12 to 14 minutes. Transfer the cookies to racks to cool completely.

From http://www.rachaelraymag.com/

Southern Corn Pudding

Southern Corn Pudding

3 eggs
1/2 cup melted margarine
1/2 cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
1/2 cup milk
1 teaspoon vanilla extract

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.

Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.

Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

Down Home Macaroni and Cheese

Down Home Macaroni and Cheese

SERVES 6

1/4 cup butter, divided
1/4 cup flour
1 teaspoon salt
2 cups milk (for a more rich taste use evaporated milk for part of the milk)
1/4 lb Velveeta cheese, cut up
2 cups sharp cheddar cheese, shredded
2 cups elbow macaroni, cooked, drained
2 tablespoons seasoned dry bread crumbs

Melt 3 tablespoons of the butter in large saucepan on low heat.  Blend in flour and salt; cook and stir 1 minute.  Gradually add milk; cook, stirring constantly, until thickened. 

Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
Pour into lightly greased 1-1/2-quart casserole.

Melt remaining 1 Tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture. Bake at 350 degrees F for 20 minutes or until thoroughly heated.

Chicken Macaroni Casserole Recipe

Chicken Macaroni Casserole Recipe


Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great-grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
10 Servings

Ingredients

3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted

Directions
In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.

Chicken Macaroni Casserole published in Simple & Delicious November/December 2006, p15

Beth Layman :)

Apple Meatloaf

Apple Meatloaf

2 1/2 lb lean ground beef
1 1/2 cups herb seasoned stuffing mix (Pepperidge Farms, not cubes)
2 cups finely chopped apples
3 eggs
1 tsp salt
2 Tbsp prepared mustard
2 Tbsp horseradish
1 onion, finely chopped
3/4 cup ketchup

Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together well in a large bowl. Shape into two loaves and place in two loaf pans.

Bake about 1 hour and 15 minutes, or until cooked through. Let rest for 10 minutes before slicing.

Sweet Potato Puff

Sweet Potato Puff

6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar

Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.

Three-Cheese Mini Macs

Three-Cheese Mini Macs

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Directions

1. Preheat the oven to 425 F. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
2. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
3. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
4. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
Make Ahead-The recipe can be prepared through Step 4 and refrigerated overnight.