Serves: 6 Ingredients: 3 each Mild (or Sweet) Italian sausage links 4-6 medium russet potatoes, peeled and chopped 1 onion, chopped 2 teaspoons salt 1 Tablespoon garlic powder (or about 3-4 cloves, minced) 32 ounces chicken broth 1 teaspoon cayenne pepper (optional) 2 cups (about ½ of a standard 8 ounce package) green leafy vegetable,
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Serves: 6 Ingredients: 6 cups summer squash, sliced ¼ cup chopped onion 1 can condensed cream of chicken soup, 1 cup sour cream 1 cup shredded carrots 8 ounces herb-seasoned stuffing mix 1 cup butter, melted Preparation: Preheat oven to 350° In a large saucepan, boil squash and onion for 5 minutes and drain. In
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Serves: 8-10 Ingredients: 5 pounds Yukon Gold potatoes 1 pound fresh green beans, trimmed and cut into 1 inch pieces 4 quarts of salted boiling water, divided, for cooking the potatoes and beans 4 ounces cream cheese, softened 1 ¼ cup light mayonnaise 1 bottle (8 ounces) light blue cheese dressing ½ teaspoon salt ½
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Serves: 8 Ingredients: 2 eggs 1 cup sour cream 1 can (14 ounces) creamed corn 1 can (14 ounces) whole kernel corn, undrained 1 can (4 ounces) chopped green chiles, drained ½ cup (1 stick) butter, melted 1 package (8 ounces) Jiffy cornbread mix 1 cup shredded cheddar cheese, divided Preparation: Preheat oven to 350°
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Serves: 12 Ingredients: 2 Tablespoons dehydrated onion flakes ⅛ cup wine vinegar ¼ cup sugar ⅔ cup apple cider vinegar ½ teaspoon ground black pepper ⅓ cup salad oil ½ cup finely chopped green pepper ½ cup chopped celery 5 cups zucchini, sliced into paper thin rounds chopped pimento, for garnish Preparation: Soak onion flakes
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Serves: 2 Ingredients: 1 medium sized zucchini, cut into thin round slices 1 Tablespoon Olive Oil 1 Tablespoon Sea Salt Dash Black Pepper, fresh ground preferred 2 Teaspoons ground Paprika Preparation: Preheat oven to 450° Toss the sliced zucchini in olive oil, sea salt, and pepper. Spread in a single layer on a large baking sheet.
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Serves: 6 Ingredients: 5 small zucchini 3 tomatoes 2 onions Salt and pepper to taste Basil to taste ¼ stick butter Preparation: Preheat oven to 375° Cut zucchini, skin left on, length-wise into 4 pieces each. Cut tomatoes and onions into wedges. Arrange the vegetables in a 12″ x 7″ baking dish, alternating zucchini, tomato,
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Serves: 6 Ingredients:1 cup flour1 teaspoon baking powder1 teaspoon salt3 large eggs, separated¼ cup whole milk1 can corn, drained2 teaspoons salad oil or butterAdditional butter for serving Preparation:Mix flour, baking powder and salt in a small bowl, set aside. In separate medium sized mixing metal or glass bowl (NOT PLASTIC), whip egg whites until foamy
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Serves: 4 Ingredients:1 cup fresh or canned corn, drained1 egg yolk, lightly beaten½ cup plus 2 tablespoons flour½ teaspoon salt½ teaspoon baking powder1 dash paprika1 egg white, beaten stiffshortening, melted Preparation:Chop the corn, drain and put in a medium sized mixing bowl. Add the beaten egg yolk. In a small bowl, sift the flour with
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Serves: 4-6 Ingredients: 2 cups chicken stock 4-5 large red potatoes, cubed 1 medium Vidalia onion, chopped ½ pound carrots, diced (or about 2 cups) 2 ribs celery, sliced across the grain 1 cup diced ham (or a leftover ham bone with some meat left on) ½ teaspoon garlic salt ½ teaspoon ground thyme 1
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