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Lou’s
Mashed Potatoes
(Mother-in-Law's
friend, Lou, gave this recipe to the family years ago and it is still one of our favorites!)
8 to 12 medium baking potatoes, (about 3 to 4 lbs)
8 ounces cream cheese, softened
8 ounces sour cream
6 to 8 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 to 1 cup shredded Cheddar cheese
Peel and quarter
potatoes. In a large saucepan, cook potatoes in enough water to cover for 20 to 25 minutes or until tender. Drain off liquid.
In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper. Beat the mixture
with an electric mixer till fluffy. Turn mixture into a buttered 2-quart casserole or baking dish. Top with the shredded Cheddar
cheese.
Cover and
bake in 350° oven for 45 minutes. Uncover and bake for 15 minutes longer.
Serves 8 to 10.
Stuffed
Acorn Squash
3 medium acorn squash
1/2 teaspoon salt
3 cups chopped apple
1/4 cup melted butter
1 medium orange, peeled and diced
1/4 cup brown sugar
Cut acorn squash in half crosswise; remove seeds and pulp. Place cut side down in shallow
baking pan. Bake at 350° for 35 minutes. Turn cut sides up; sprinkle with salt. Combine remaining ingredients; fill squash
with mixture. Continue baking 25 minutes or until acorn squash is tender.
Twice Baked
Potatoes with Mushrooms
(A slight variation
on one of my Mom's best recipes!)
4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping
Scrub potatoes; arrange
in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes,
or until tender. Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact. Add milk
and beat until fluffy. season with salt and pepper. In a skillet, melt butter over medium heat. Sauté mushrooms until tender;
stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and
sprinkle with chives. Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.
Marinated Vegetable Platter
2 (10 oz. each) pkgs. of an assortment of the following
frozen vegetables:
asparagus spears,
Cauliflower, whole green
Beans, cut yellow wax
Beans, artichoke hearts,
Whole
baby carrots
1 (16 oz.) bottle Italian-style oil and vinegar dressing
3 hard-cooked eggs, chopped
Cooking each
type separately, cook vegetables according to package directions. Drain and place in rows in shallow dish. Pour salad dressing
over vegetables while they are warm. Cover and refrigerate for several hours or until thoroughly chilled. When ready to serve,
lift vegetables from marinade with a slotted spoon and arrange in rows on a serving platter. Garnish top with chopped eggs.
Note: When you're expecting a crowd, frozen vegetables speed up preparation because they're cut, cleaned and ready to use.
Blanched fresh veggies could also be used.
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