Fruit Medley

2 c. Fresh Blueberries
2 c. ripe raspberries
2 c. plump blackberries
2 c. pineapple tidbits

Rinse berries and drain pineapple tidbits. toss together and drizzle with glaze.

Other Fruit Combinations: Strawberries, bananas, and red seedless grapes.

Fruit Glaze:
4 Tbsp. cream cheese
2 Tbsp. lime juice or juice of 2 limes.
1 c. marshmallow whip

Warm cream cheese in microwave for 10-12 seconds to soften. Fold together with marshmallow whip and fresh lime juice. Chill.

I just poured this over my fruit mixture and chilled everything together several hours before dinner.

This recipe came from the Gather of Friends recipe book Vol. 2.

Nutrition Facts: Makes 4 servings
Amount per serving

Calories:
364.8 kcal

Water 278.53 g
Carbohydrate* (83%) 79 g
Protein (4%) 4.23 g
Total Fat (13%) 5.55 g
Monounsaturated 1.38 g
Polyunsaturated 0.75 g
Saturated 2.78 g
Cholesterol 13.5 mg
Dietary Fiber 10.82 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 434.81 IU
Thiamin 0.15 mg
Riboflavin 0.12 mg
Niacin 1.59 mg
Pantothenic acid 0.5 mg
Vitamin B6 0.18 mg
Folate 42.72 mcg
Vitamin B12 0.06 mcg
Vitamin C 47.26 mg
Vitamin E 1.94 mg ATE

Minerals
Calcium 68.15 mg
Iron 1.62 mg
Magnesium 48.29 mg
Phosphorus 67.1 mg
Potassium 402.61 mg
Sodium 144.76 mg
Zinc 0.95 mg
Copper 0.37 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

2 c. Fresh Blueberries
2 c. ripe raspberries
2 c. plump blackberries
2 c. pineapple tidbits

Rinse berries and drain pineapple tidbits. toss together and drizzle with glaze.

Other Fruit Combinations: Strawberries, bananas, and red seedless grapes.

Fruit Glaze:
4 Tbsp. cream cheese
2 Tbsp. lime juice or juice of 2 limes.
1 c. marshmallow whip

Warm cream cheese in microwave for 10-12 seconds to soften. Fold together with marshmallow whip and fresh lime juice. Chill.

I just poured this over my fruit mixture and chilled everything together several hours before dinner.

This recipe came from the Gather of Friends recipe book Vol. 2.

Nutrition Facts: Makes 4 servings
Amount per serving

Calories:
364.8 kcal

Water 278.53 g
Carbohydrate* (83%) 79 g
Protein (4%) 4.23 g
Total Fat (13%) 5.55 g
Monounsaturated 1.38 g
Polyunsaturated 0.75 g
Saturated 2.78 g
Cholesterol 13.5 mg
Dietary Fiber 10.82 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 434.81 IU
Thiamin 0.15 mg
Riboflavin 0.12 mg
Niacin 1.59 mg
Pantothenic acid 0.5 mg
Vitamin B6 0.18 mg
Folate 42.72 mcg
Vitamin B12 0.06 mcg
Vitamin C 47.26 mg
Vitamin E 1.94 mg ATE

Minerals
Calcium 68.15 mg
Iron 1.62 mg
Magnesium 48.29 mg
Phosphorus 67.1 mg
Potassium 402.61 mg
Sodium 144.76 mg
Zinc 0.95 mg
Copper 0.37 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Sherry Potatoes

1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch thick slices
1/4 c. butter, melted
1/4 c. dry sherry
Salt
Freshly ground black pepper
1 Tbs. chopped parsley

Preheat oven to 375. Arrange potato slices in layers in a gratin pan or baking pan. Sprinkle salt and pepper over each layer. Pour sherry over potatoes. Pour the melted butter over potatoes ensuring potatoes are well coated.
Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped parsley.
Serves 4.

1 lb russet potatoes, scrubbed clean, sliced into 1/4-inch thick slices
1/4 c. butter, melted
1/4 c. dry sherry
Salt
Freshly ground black pepper
1 Tbs. chopped parsley

Preheat oven to 375. Arrange potato slices in layers in a gratin pan or baking pan. Sprinkle salt and pepper over each layer. Pour sherry over potatoes. Pour the melted butter over potatoes ensuring potatoes are well coated.
Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped parsley.
Serves 4.

Simple Sage Stuffing

1 loaf of bread, cubed and dried (or baked in oven to create crouton texture)
4 Tbs. butter, room temp, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 c. dry white wine
1/2 cup fresh parsley leaves, chopped
1/8 cup fresh sage, chopped
3 large eggs, lightly beaten
2 cans (14.5 oz.)reduced-sodium chicken broth

Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp, but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, Sage, and eggs. Season with 1 1/2 tsp. salt and 1/4 tsp. pepper; stir to combine. Mix in half of broth. Continue to add more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
Just before roasting turkey, Stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, about 15 minutes more.

1 loaf of bread, cubed and dried (or baked in oven to create crouton texture)
4 Tbs. butter, room temp, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 c. dry white wine
1/2 cup fresh parsley leaves, chopped
1/8 cup fresh sage, chopped
3 large eggs, lightly beaten
2 cans (14.5 oz.)reduced-sodium chicken broth

Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp, but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, Sage, and eggs. Season with 1 1/2 tsp. salt and 1/4 tsp. pepper; stir to combine. Mix in half of broth. Continue to add more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
Just before roasting turkey, Stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, about 15 minutes more.

Roasted Brussels Sprouts

2 small red onions, sliced into 1/4 inch wedges
3 Tbs. olive oil
Coarse salt and ground pepper (I use sea salt)
2 pints Brussels sprouts, trimmed and halved

Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 Tbs. olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In the same bowl, toss Brussels sprouts with remaining 2 Tbs. olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

2 small red onions, sliced into 1/4 inch wedges
3 Tbs. olive oil
Coarse salt and ground pepper (I use sea salt)
2 pints Brussels sprouts, trimmed and halved

Preheat oven to 425 degrees. In a medium bowl, toss onions with 1 Tbs. olive oil; season with salt and pepper. Spread onions on a rimmed baking sheet, and roast until translucent, 15 to 20 minutes.
In the same bowl, toss Brussels sprouts with remaining 2 Tbs. olive oil; season with salt and pepper. Add to baking sheet with onions, and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, 25 to 30 minutes.

Corn and Bean Salsa

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

Crunchy Slaw

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Salad:
1 head green cabbage, finely chopped
8 green onions, finely chopped
1/2 c. sliced almonds
1/2 c. sesame seeds
1/4 c. butter
2 3 oz packages ramen noodles, flavor packets discarded

Dressing:
2 Tbsp sugar
1/2 cup vegetable oil
3 tbsp red wine vinegar
1 tsp. salt
1/2 tsp pepper


Mix cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. Serves 10 to 12.

Cafe Rio Style Sweet Lime Rice

2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!

2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!

Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus (about 30 large)
2 Tbs. good olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. freshly grated parmesan cheese
2 lemons cut into wedges, for serving

Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or until tender. Sprinkle with parmesan and return to the oven for another minute. Squeeze half lemon over asparagus. Serve with lemon wedges.

2 1/2 pounds fresh asparagus (about 30 large)
2 Tbs. good olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. freshly grated parmesan cheese
2 lemons cut into wedges, for serving

Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or until tender. Sprinkle with parmesan and return to the oven for another minute. Squeeze half lemon over asparagus. Serve with lemon wedges.

Shrimp Dip

8 oz. cream cheese
5 oz. can evaporated milk
1 can devained bay shrimp
1/4 tsp. garlic powder
1/4 tsp. onion salt

Warm cheese and add shrimp. Stir in evaporated milk and season with onion salt and garlic powder. Serve with ruffles or your favorite vegetables.

8 oz. cream cheese
5 oz. can evaporated milk
1 can devained bay shrimp
1/4 tsp. garlic powder
1/4 tsp. onion salt

Warm cheese and add shrimp. Stir in evaporated milk and season with onion salt and garlic powder. Serve with ruffles or your favorite vegetables.

Mexican Rice

1 Tbs vegetable oil
1 c. long grain rice
2 1/2 c. cold water
2 tsp. walt
2 tsp. garlic salt or 1 tsp. garlic powder
1 (6 oz) can tomato sauce
1-2 tsp chili powder or to taste.

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to boil. Cover and simmer until rice is tender.

1 Tbs vegetable oil
1 c. long grain rice
2 1/2 c. cold water
2 tsp. walt
2 tsp. garlic salt or 1 tsp. garlic powder
1 (6 oz) can tomato sauce
1-2 tsp chili powder or to taste.

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to boil. Cover and simmer until rice is tender.

The Best Baked Beans Ever!

2 lrg cans Bush's baked beans
1 lb Jimmy Dean "sage" sausage browned and drained
2 apples, peeled and diced
1/4 cup brown sugar
1 large onion, chopped
1/2 cup BBQ sauce
1 tsp. mustard
1 tsp liquid smoke.
1 cup shredded or cubed cheese

Brown sausage and drain grease. Place all ingredients in crockpot. Cook for 1-2 hours on low. Top with shredded cheese or cubed cheese. A favorite at family gatherings!

2 lrg cans Bush's baked beans
1 lb Jimmy Dean "sage" sausage browned and drained
2 apples, peeled and diced
1/4 cup brown sugar
1 large onion, chopped
1/2 cup BBQ sauce
1 tsp. mustard
1 tsp liquid smoke.
1 cup shredded or cubed cheese

Brown sausage and drain grease. Place all ingredients in crockpot. Cook for 1-2 hours on low. Top with shredded cheese or cubed cheese. A favorite at family gatherings!

Funeral Potatoes

6-8 potatoes, peeled and cubed
1 can cream of mushroom or cream of chicken soup
1 pt sour cream
2 cups cup grated cheese
1/4 c. onion
4-8 Tbs butter
salt and pepper to taste
1-2 cups crushed corn flakes

Boil potatoes for about 30 minutes depending on size of potato. Cook all other ingredients and only 1 cup cheese in a pan until cheese melts. Add this to the potatoes and mix well. Top with crushed corn flakes and the other 1 cup shredded cheddar cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

6-8 potatoes, peeled and cubed
1 can cream of mushroom or cream of chicken soup
1 pt sour cream
2 cups cup grated cheese
1/4 c. onion
4-8 Tbs butter
salt and pepper to taste
1-2 cups crushed corn flakes

Boil potatoes for about 30 minutes depending on size of potato. Cook all other ingredients and only 1 cup cheese in a pan until cheese melts. Add this to the potatoes and mix well. Top with crushed corn flakes and the other 1 cup shredded cheddar cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

Garlic Mashed Potatoes

10 lrg. russet potatoes, peeled and quartered
1/2 cup warm milk
1 square margarine or butter
1 pkg. Lipton Herb and Garlic

In a large saucepan, bring potatoes to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain, mash and add warm milk; butter, and Lipton Her and Garlic. Whip. Serve while hot.

10 lrg. russet potatoes, peeled and quartered
1/2 cup warm milk
1 square margarine or butter
1 pkg. Lipton Herb and Garlic

In a large saucepan, bring potatoes to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain, mash and add warm milk; butter, and Lipton Her and Garlic. Whip. Serve while hot.

Glazed Carrots

1 pound bag baby carrots
3 Tbs unsalted butter
1/4 cup water
1/4 cup maple syrup
2 Tbs orange juice
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt

Place all the ingredients in a medium, heavy saucepan. Bring to boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze (about 15 minutes). Using an oven mitt or pot holder, remove from the heat and serve.

1 pound bag baby carrots
3 Tbs unsalted butter
1/4 cup water
1/4 cup maple syrup
2 Tbs orange juice
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt

Place all the ingredients in a medium, heavy saucepan. Bring to boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze (about 15 minutes). Using an oven mitt or pot holder, remove from the heat and serve.

Candied Sweet Potatoes or Yams:

6 large bright orange sweet potatoes
1 lb dark brown sugar
1 stick butter
2 c miniature marshmallows
¼ c white sugar
2 tsp. salt

Wash and peel potatoes. Chunk potatoes into 2” disks. Put potatoes in a pan and cover with water. Add 2 tsp of salt and ¼ c of white sugar to the potatoes and water. Cover. Boil until potatoes are fork tender (approx 30 min) Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 min at 350 degree. Sprinkle marshmallows and continue to bake until marshmallows are brown.

6 large bright orange sweet potatoes
1 lb dark brown sugar
1 stick butter
2 c miniature marshmallows
¼ c white sugar
2 tsp. salt

Wash and peel potatoes. Chunk potatoes into 2” disks. Put potatoes in a pan and cover with water. Add 2 tsp of salt and ¼ c of white sugar to the potatoes and water. Cover. Boil until potatoes are fork tender (approx 30 min) Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 min at 350 degree. Sprinkle marshmallows and continue to bake until marshmallows are brown.

Green Bean Casserole:

1/3 stick butter
½ c diced onions
½ c sliced fresh mushrooms
2 c sliced green beans
3 cups chicken broth
1 (10 ¾ oz) can cream of mushroom soup
1 (2.8 oz ) can French-fried onion rings
Pinch House seasoning, recipe follows
1.5 cup grated Cheddar cheese

House Seasoning: (Amount is for storage later)
1 c salt
¼ c black pepper
¼ c garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 350. Melt butter in large skillet. Sauté the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 min and drain. Add the green beans, mushroom soup, onion rings, and pinch of House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 ½ qt baking dish. Bake for 20 min, then top the casserole with cheese and bake for 10 min longer, or until casserole is hot and cheese is melted.

1/3 stick butter
½ c diced onions
½ c sliced fresh mushrooms
2 c sliced green beans
3 cups chicken broth
1 (10 ¾ oz) can cream of mushroom soup
1 (2.8 oz ) can French-fried onion rings
Pinch House seasoning, recipe follows
1.5 cup grated Cheddar cheese

House Seasoning: (Amount is for storage later)
1 c salt
¼ c black pepper
¼ c garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 350. Melt butter in large skillet. Sauté the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 min and drain. Add the green beans, mushroom soup, onion rings, and pinch of House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 ½ qt baking dish. Bake for 20 min, then top the casserole with cheese and bake for 10 min longer, or until casserole is hot and cheese is melted.

Potato Salad:

4 c diced cooked potatoes
1 ½ c sliced celery
2 t snipped parsley or 1 tsp dried parsley
1 t vinegar
1 ½ -2 tsp salt
1 c mayonnaise
1/8 tsp pepper
2 tsp prepared mustard
½ c green onions, chopped
4 to 6 hard boiled eggs

Mix all above ingredients and serve cold.

4 c diced cooked potatoes
1 ½ c sliced celery
2 t snipped parsley or 1 tsp dried parsley
1 t vinegar
1 ½ -2 tsp salt
1 c mayonnaise
1/8 tsp pepper
2 tsp prepared mustard
½ c green onions, chopped
4 to 6 hard boiled eggs

Mix all above ingredients and serve cold.