Liz’s Potato Salad

5 pound bag potatoes (hold back about 4)
1 c Miracle Whip
8 oz sour cream
4 inches peeled cucumber (cut slices in half and then in half again)
1 tsp yellow mustard
2 tsp red wine vinegar
1/4 cup sugar
1/2 tsp dried dill weed
2 hardboiled eggs, sliced into ovals
few shakes of paprika

1. Put the potatoes (whole and unpeeled) in a big stock pot and cover with water.  Boil for about 20 minutes, then start checking to see if done with fork.  When tender, drain and set aside to cool slightly
2. In a small bowl, combine Miracle Whip, sour cream, cucumber, mustard, red wine vinegar, sugar and dill weed
3. When potatoes are still warm, peel them and cut into cubes and place in a large bowl
4. Combine the potatoes with the mayo mixture.  If too dry add more of mixture (minus sour cream), if too wet add a couple more potatoes. Remember it will thicken when sitting in fridge.
5. Add sliced hardboiled eggs on top with a dusting of paprika from high up

Autumn Roasted Vegetables

1 pound carrots, peeled and cut into chunks
1 butternut squash, peeled and cut into chunks
3 sweet potatoes, peeled and cut into chunks
3 red onions, peeled and quartered
5 garlic cloves, unpeeled
2 TB olive oil
Salt
Pepper

1. Preheat the oven to 400
2. Cut up vegetables and put in large bowl.  Add olive oil, salt and pepper
3. Tip veggies onto large baking sheet lined with parchment paper
4. Roast for 35 minutes or until tender

Corn Casserole

1 (15 1/4 oz) can drained whole kernel corn
1 (14 3/4 oz) can cream-style corn
1 cup sour cream
1/2 cup (1 stick) melted butter
1 (8 oz) package corn muffin mix

1. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. 
2. Pour into a greased casserole. 
3. Bake uncovered at 350 °F for 45 to 60 minutes, or until golden brown. 

Paula Deen

Roasted Carrots

12 carrots

3 TB olive oil

1. Cut carrots diagonally into 1-1/2" thick slices
2. Drizzle with olive oil
3. Roast at 425 for 30 minutes

from the Barefoot Contessa, The Barefoot Contessa Cookbook

Parmesan Potatoes

1 medium onion, sliced

1 stick of butter
1-1/2 c half and half
30 oz frozen shredded hash browns, thawed completely
4 oz parmesean cheese, shredded
2 tsp salt
½ tsp pepper
paprika

1. Preheat oven to 350
2. Spray a 9x13” baking pan
3. In a dutch oven, sauté onions in butter
4. Add cream and heat
5. Add potatoes and heat, stirring until cream is absorbed and thickens slightly
6. Add ½ of the cheese and stir until cheese melts
7. Season with salt and pepper
8. Spread into the pan and top with the rest of cheese
9. Sprinkle lightly with paprika
10. Cover with foil and bake for 30 minutes

from Quivey’s Grove

Broccoli, Cheese & Rice Casserole

1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10-3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

1. Preheat oven to 350°.
2. Combine all ingredients in a large bowl, and spoon into a 2-quart casserole.
3. Bake at 350° for 45 minutes.

from Cooking Light, November 1999

Twice Baked Potatoes

4 large baking potatoes
1 cup half and half
1/2 stick butter, softened
salt
pepper

1. Bake potatoes at 375F until tender, 60-90 minutes (if you just don’t have the time to bake the potatoes for 60-90 minutes, you can cook them in the microwave on high for 9 minutes and then bake them in a 375F oven for 20 minutes)
2. Let cool on counter ~ 10 minutes
3. Split potatoes in half
4. Scoop out potato, leaving a thin shell and add to bowl with remaining ingredients. Mix well.
5. Add potato mixture back into shells
6. Bake at 375F for ~20 minutes more
7. Garnish with chives and serve

from Jill Passow

Sweet Potato Souffle

4 pounds cooked sweet potatoes
2/3 c melted butter
7 eggs
1 1/4 c evaporated milk
2 c sugar
1/2 tsp salt
1/4 c flour
2 TB butter, softened
1/2 c brown sugar
1/4 c chopped pecans

1. Whip cooked sweet potatoes in a large mixing bowl until smooth.
2. Add butter, eggs and evaporated milk. Mix thoroughly.
3. Add sugar and salt. Mix thoroughly.
4. Pour into a 9x13" baking dish.
5. In a seperate bowl, mix flour, butter and brown sugar until consistency of sand. Add pecans and mix thoroughly.
6. Pour pecan mixture on top of sweet potatoes.
7. Bake at 300 for 1 1/2 hours

from The Fireside Theater