Fran's Mashed Potatoes

This is how you make perfect mashed potatoes. This is my grandmothers recipe from rural Virginia that mom made all the time.  I never understood why people always complimented these until I tasted how other people make them.  Water?  Really?

5 lbs regular baking potatoes
1 stick butter
1 12 oz can evaporated milk
salt
pepper

Fill large stock pot with water and about 2 tablespoons salt and bring to a boil.  Peel potatoes and cut in half, quarter each half, then place in pot.  Drain when soft and tender, about 30 minutes.

 In a large bowl mash the potatoes with a hand mixer until creamy.  Add butter and milk and beat until smooth.  Add pepper to taste.

Shrimp stuffed Bell Peppers

4 medium red bell peppers, tops cut off and seeded
3 slices white bread, torn into pieces
1 cup water
1/2 cup butter
2 cups chopped onion
2 cloves minced garlic
3 tablespoons oil
1 lb small shrimp, peeled and deveined
1 large egg
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon cajun seasoning
1/4 teaspoon black pepper
3 tablespoons panko crumbs

Heat oven to 350

Bring a large pot of water to boil.  Add peppers, reduce heat to simmer and cook 10 mins,  Drain and set peppers aside.

Combine bread and water.   Let stand for 5 mins then drain bread and squeeze dry. 

In a medium skillet, melt butter over medium heat.  Add onion and garlic, cook until onion is tender and stirring so it doesn't burn.  Remove from heat.

In a medium skillet, heat oil over medium-high heat.  Add shrimp and cook until pink and firm (abt 5 mins), stiring occasionally.

In a large bowl, stir together on the onion mixture, bread, egg, ketchum, Worchestershire, Cajun seasoning and pepper.  Add shrimp and stir until evenly combined.  Divide among the bell peppers and placed on a baking sheet.  Sprinkle with breadcrumbs and bake for 30-35 mins.

**you can sub the shrimp with chicken or any protein that appeals to you**

Bow-Tie Pasta side dish

I honestly don't know what to call this.  The only thing that is ever consistent in it is the pasta.  Like BaconSlut, I eyeball the dressing ingredients because it's good no matter what.  I know it looks gross by the ingredients, but it really is good.  I use things from the garden so I add whatever is growing.

1 Box BowTie Pasta (I prefer the small size pasta)

1-2 cups of Mayo or Miracle Whip
1/3 cup Parm cheese
1/2 cup white sugar
a small handful of chopped up basil or about a tablespoon of dry

1 cut up green pepper
1 cut up red pepper
a pint of cherry tomatoes, halved;  or tomatoes from the garden, diced up
1/2 a diced onion
1/2 cup chopped celery
1/2 cup peas
12 oz chopped up broccoli

Make the pasta according to directions and drain.  Chop up the peppers, onion and broccoli and mix with the pasta.  Mix up the mayo, cheese, sugar and basil until the sugar dissolves and add to the pasta/veggies.  Fold in the tomatoes and refrig for a few hours before serving.  Goes great with steaks.

Cajun Mac and Cheese

It's almost tailgating season at the Ray household, so I've been trying out some new recipes.  This one comes from Louisiana Cookin magazine.  My mom is too ill to cook (or even read for that matter) so every month dad just hands them off to me.  This is a definite keeper for the LSU game.






14 oz Andouille sausage, cut into chunks
1 cup chopped red pepper
1 cup chopped green pepper
1/2 cup all-purpose flour
1 1/2 teasp Cajun seasoning
1 quart whole milk
16 oz American Cheese (I get the Kraft brand and peel the plastic off each slice)
3 cups shredded mild cheddar cheese
16 oz elbow pasta, cooked.

In a large skillet, brown the sausage over medium heat.  Add red and green peppers and cook until tender.  Sprikle the flour and cajun seasoning and stir constantly.  (this makes a Roux for you non-cajun cooks).

Gradually add milk while still stirring.  Add the cheeses letting them melt before adding more.  Dump in the pasta and stir till all mixed and creamy.  Serve immediately.

Roasted Brussel Sprout

Remember that party I went to that was nothing but amazing "old lady food"?  Well, old church ladies make the most awesome food EVER.  I grew up being forced to eat brussel sprouts that were drowned in water and oil and were just plain NASTY.  Why wasn't Kandiss my mom because these are amazing!  You can substitute almonds for the pinenuts.

2 pounds brussels sprouts (trimmed and halved)
1/2 a carton of mushrooms

1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup pinenuts (toasted)

Directions:
1. Toss the brussels sprouts and mushrooms in the oil along with the salt and pepper.
2. Arrange in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussel sprouts and pinenuts in the maple dijon vinaigrette.

Caramelized Onion and Cornbread Stuffing

I stole this from Tyler Florence.  It's the best ever!!

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat.

Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

**I make it a day in advance and keep it in a ziplock bag.  It gets all mooshy and the flavors meld together.  The only reason I don't eat it raw is because of the egg.**

Crunchy Cabbage Casserole

If making a day ahead, don't top it off with the crumbs.  Wait until it goes into the oven.

This is a great casserole to make at Thanksgiving, Christmas or St. Patrick's Day.  Being from the South, all good casseroles use Cream of something soup.

2 1/2 cups Panko crumbs (original recipe calls for corn flakes but I like to mix it up)
1/2 cup butter, melted
4 1/2 cups shredded cabbage
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1/2 cup mayonnaise (no substitutions)
2 cups shredded cheddar cheese

Preheat oven to 350; grease a 13x9 pan, set aside.  I actually use a smaller oval casserole dish that is taller so it's not as flat after it cooks.

Toss Panko crumbs & butter; sprinkle half into pan.
 
Layer cabbage, onion, salt & pepper.   I really pile it up because it will  cook down.

In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining Panko mixture.

Bake, uncovered for 45-50 minutes (golden brown).

Great-Aunt Ginny’s Awesome Potato Filling by QBK

2 ½ pounds white or yellow potatoes
2 tablespoons butter
½ cup of milk or heavy cream
Another 2 tablespoons butter
One medium white or yellow onion, chopped fine
Two cloves garlic, chopped fine
Two stalks of celery, chopped fine
Six medium button mushrooms, chopped fine
Half a bag of unseasoned bread cubes
½ teaspoon freshly ground pepper
½ teaspoon rosemary
¼ teaspoon ground sage
¼ teaspoon ground thyme

Preheat oven to 350 degrees.  Grease large casserole dish.

Peel potatoes and cut into ½” thick slices.   Place in large pot of water, place pot on high heat and bring to the boil.  Cook potatoes till they are easily pierced with a knife or fork, 15 – 20 minutes.  Drain, then place back on burner and cook off any remaining water from the potatoes.  Place potatoes in a large bowl.  Heat milk or heavy cream till just steaming, dump it and 2 tablespoons butter on top of cooked potatoes and mash till creamy.  Set mashed potatoes aside.

In large skillet, melt additional 2 tablespoons butter.  Saute onion, garlic, celery and mushrooms till mushrooms release their liquid, approximately 10 minutes.  Add bread cubes, pepper, rosemary, sage and thyme and stir till incorporated.  Heat for 5 minutes then shut off heat and cover; let sit till cubes are softened, approximately 10 minutes.  

Stir bread cube mixture into mashed potatoes till blended.  Dump this concoction into prepared casserole dish, spread so it fills the dish and looks pretty, cover and place in oven.  Bake for half an hour; remove cover and bake for 15 additional minutes.

Eat till your stomach is about to burst.

(Cook’s note:  I make this every Thanksgiving – it goes well with turkey – and it is to die for.  If there are any leftovers, they are better the second day.)

Greek Pasta Salad

1/2 a box of sea shell pasta (or small penne)
1 or 2 cans of diced tomatoes
a handful of fresh basil, chopped
Fresh oregano (however much you like)
Fresh Thyme (however much you like)
a carton of Feta cheese

Cook the pasta according to the directions.  I like mine al dente, but whatever.

Rinse the pasta to cool it off a bit and put it in a bowl (or in tupperware).  Add the fresh herbs so the heat open up the flavor.

Drain about half the liquid from the tomatoes and mix in.  Add salt and pepper if you like.

When cooled, add the Feta and mix it up.

This is served at a restaurant around town, Zoe's, and I studied it to death til I figured out everything in it.  Now it's a summertime salad staple in Casa de Terri.  I grow my own herbs so add however much I have of the oregano and thyme.  I have left it out and it's great...because the basil and feta are the stars.  I'm making it right now and will post a photo later (memory permitting).

Polenta With Mascarpone

Polenta con mascarpone
From: "Giuliano Bulgialli's Foods of Italy" (1984)
Serves 8

3 qts. beef broth (preferably homemade)
1 lb. coarse or stone ground Italian yellow cornmeal*
2 tblsp. sweet butter (1 oz.)
8 heaping  tblsp. mascarpone
Coarse grained salt

Optional:  1 med. fresh or canned white truffle

Heat broth in large part over medium heat; when it boils, add salt to taste.  Begin pouring in cornmeal in a very slow stream, stirring continuously with flat wooden spoon [carefully, otherwise polenta will quickly become lumpy].  Stir slowly for 45-50 min,* w/o stopping.  If lumps form, push them against side of pot to crush with spoon.

Use the butter to lightly butter the dinner plates.  Put 1 heaping tblsp. of mascarpone in center of plate.  Refrigerate until needed.

When polenta is cooked, taste it for salt** and then remove pot from heat.  Immediately ladle polenta over the cheese on the prepared plates.  The polenta should cover the cheese completely.

Optional:  If fresh truffle, clean carefully with brush to remove sand.  Use truffle cutter [Foxxy: *eyeroll*] to slice truffle over the polenta on the plates.  "The dish is most beautiful when it is cut through to reveal the different colors of the white and yellow layers and the soft tan of the truffles."

Serve immediately.

______________________________________


Notes not in original recipe:

* You can shortcut by using a "quick" polenta cornmeal -- just as there are quick grits and regular grits.  If you are reducing the recipe the cooking time is accordingly reduced.  Constant stirring still required, though.

** You could also add fresh herbs, garlic, chopped spinach, etc. to the polenta immediately before plating

/goes to Goodwill to look for a "truffle cutter"  -- at my house they are called "knives"

Queenie's Mac and Cheese

8 ounces macaroni or similar pasta concoction (I use gemelli or small shells to switch things up)
2 tablespoons butter
2 tablespoons flour
8 ounces heavy cream, room temperature
¼ cup milk, room temperature
Splash of white wine (optional)
At least 1 ½ cups shredded/cubed cheese, as you prefer (I usually use sharp cheddar and blue cheese crumbles, but tonight it’s cheddar, blue cheese and Italian 6 cheese Sargento shred)
4 ounces cream cheese, room temperature
Salt and pepper to taste
(Optional for panko crust: 1 cup panko crumbs, additional 2 tablespoons butter)


Preheat oven to 350 degrees.
Prepare an ice bath to shock the pasta. Cook
pasta 2 minutes less than al dente instructions on package. Drain in colander and place the colander in the ice bath just long enough to chill it (if you leave it in too long the cheese sauce won’t stick). Drain again and set aside in the fridge.
Grease medium-sized casserole dish.
Melt 2 tablespoons butter over medium heat. Stir in the flour till smooth (don’t overcook), then whisk in the heavy cream, milk, and wine. Stir this till mixture is smooth and slightly thickened. Add shredded/cubed cheese and cream cheese, and stir till melted. Add salt and pepper. Stir in chilled pasta, then dump mixture into prepared casserole dish.
(Optional: Melt additional 2 tablespoons butter in a medium saucepan. Add panko and stir till toasted, approximately 5 minutes. Sprinkle crumb mixture atop pasta and cheese mixture in casserole dish.)
Cover casserole and place in oven for 30 minutes, then remove cover and bake for 10 additional minutes.

Submitted by QueenieBK

Johnnysgirl's Curried Sweet Potato Bake

I made this up on the fly so I'm not sure of the amounts. So play with it!

Ingredients (organic if possible):

2-3 large sweet potatoes
1 medium shallot, minced
2 cloves garlic, minced
1 tablespoon coconut oil (or olive oil, or butter)
Heavy whipping cream (not sure how much, maybe 1 cup but no more)
Sour cream (again, not sure how much, maybe 2 - 3 tablespoons)
1 tablespoon of flour
1/4-ish of your favorite cheese, grated (optional)
Salt and fresh-ground pepper
Curry spice mix: 4-5 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon Garam Masala (<-----to
     your liking)
Panko bread crumbs
French-fried onion topping (like Durkee or French's) optional

Peel the potatoes and cut in half. Par-boil until JUST tender, remove from boil water and let cool.

In a sauce pot, sautee the garlic and shallot in the coconut oil until translucent.

Add the heavy cream and sour cream, stir until heated through.

Gradually whisk in the flour (i use a flour-sifter when adding flour to anything), cook and stir til just bubbly.

Add the cheese (if opting), stir til melted. (You can add some more cream, or just milk, if it looks too thick)

Add the salt, pepper, and curry mix, stir and cook til heated through. Remove from heat.

Slice the cooled potatoes, about 1/4 inch slices.

Grease or spray-oil a casserole dish.

Line the bottom of the dish with a layer of the sliced potatoes.

Pour some of the curried cream mixture over the potato layer.

Repeat this layering until the dish is almost full.

Top with the Panko bread crumbs and french-fried onions.

Cook in the oven, covered, 350 degrees for 20-30 minutes.

Uncover and cook 10 or so minutes more to brown the top.

Remove and let stand 10 minutes.

Hope ye likey!