Peppers & Onions French Bread Topper

WOW!  Look what Rebekah made for lunch!  =)

• 1 large onion, sliced/chopped
• 1 green bell pepper, sliced
• 3-4 slices of ham, cut into pieces
• 1 garlic clove, smashed/chopped
  
• 1/4 t. oregano
• 1 t. Italian seasoning 
• 6-8 slices of French bread
  
• 6-8 slices provolone cheese
• 1 large tomato, diced
  

In skillet with a little butter, cook the onions, green pepper, ham, and seasonings.  Spoon onto slices of French bread on a cookie sheet.  Top each with a slice of Provolone cheese.  Bake at 450º for 5-7 minutes until cheese is melted.
Top with diced tomatoes.  Sprinkle with pepper or oregano.  Makes 6-8, yum yum!

We didn't have any French bread, so Rebekah just made theirs with loaf bread.  Mine in the picture has no bread.  (and no, it's not a plateful!  that's a saucer.  =)

Southern Cole Slaw

Why is it called "cole" slaw???  WiseGeek says, “The word 'coleslaw' most likely came from the Dutch word koolsalade, which means 'cabbage salad.' However, in Dutch, koolsalada is often shortened to koolsla. It is easy to imagine how the Dutch koolsla was translated into the English 'coleslaw.'”
When I was a kid, I thought it was 'cold' slaw!  =)  'Cause it is!

• ½ head of cabbage, cut into several chunks
  
• ¾ c. mayonnaise
• ½ t. vinegar (some people prefer more)
• 2 T. sugar
• 1 small carrot, peeled and cut into 1" chunks

Run the cabbage and carrot thru the food processor until the right size you like for slaw.  I prefer not to get mine too small, or it feels "grainy" when I eat it.

Use a spatula to get cabbage off the sides and pour into a bowl that has a lid.

Add mayo, vinegar, and sugar.  

Stir well.  At first, it may seem that it's too dry, but stir a little longer.  Add a little mayo if needed.

If it's too wet, chop a little more cabbage to throw in.

Put the lid on and keep refrigerated until serving.

Serve on hotdogs or hamburgers, with barbeque or fish, or at the next cookout you have.  

Goes great with baked beans and potato salad!  We also like to have it at a meal when I have green beans.  I like slaw when I have green beans!  =)

Creamed Potatoes

What???
Yeah, I know.  Creamed potatoes is one of the most basic things to make.  But I've actually been asked how I make mine, so I decided this time I'd actually measure my ingredients!  lol

• about 5 lbs, or 12 medium potatoes (I fill my colander level to the top - this is what will fit into my cooking pot)
• 1 stick of butter
• ½ c. sour cream
• 2 tsp. salt
• 1 t. pepper

I peel and slice my potatoes, then wash them in the colander.  I gently boil them about 25 minutes, until nice and soft, and when I stir them with my spoon, they break apart easily.  Drain most of the water, using the colander.  Pour all potatoes back into the pot.  Put in the butter, sour cream, salt, and pepper.  Mash with a potato masher.  Stir up the bottom "corners" of the pot to get any unmixed potatoes and mash again.
So easy!  But I'd never actually measured, so here it is.  =)

Easy Oven Potatoes

My sister-in-law brought these at Thanksgiving, and MMMM, they're good!  It's nearly the same as the Easy Oven Fries, except you cube the potatoes, and more will fit in the pan.

• 6 scrubbed, cubed potatoes
• ¼ c. olive oil
• 1 package of (dry) Lipton soup! =)  I like Herb and Garlic; Rebekah likes Onion. 
  

Spray cookie sheet first.  Pile cubed potatoes in the middle of the pan.  Drizzle oil over potatoes, tossing to coat.  Sprinkle dry onion soup mix over potatoes, tossing to coat.   Bake at 450º for 28-30 minutes.  You might want to turn on broil for a couple of minutes, but since they're coated, they'll already look a little brown.

Rebekah made these today. =)

This recipe fills a 7 x 11 baking dish.

Rebekah made these to take to a family gathering this afternoon, but after we'd each sampled a few (and they're sooo good!), Rebekah said she didn't think the rest of the potatoes were going to make it getting there! 
Hmmm... I thought about the endangered potatoes.

"Do you have a smaller dish???"

HA HA HA!!!

Easy Oven Fries

Saw this recipe on Rachael Ray a year or so ago, and not sure which one it is, but she has about 5 pages of recipes for FRIES!  So I'm sure it's one of those.  =) I'm sure I've strayed from the original, tho. 
Here's a few of Rachael Ray's recipes that are similar. Oven Steak Fries, Oven Fries, Red Potato Oven Fries.

• 4 medium potatoes
  
• 2 T. olive oil
• Garlic salt and/or other spices (basil, oregano, etc)
  I love using a packet of dry Lipton Garlic & Herb mix

-Scrub and wash potatoes.  Cut into medium-thin slices.

-Line cookie sheet with parchment paper, and pile the sliced potatoes in the middle.   

-Drizzle oil over the potatoes, tossing to coat, then spread them out on the pan.

Sprinkle on any spices(s) of your choice and/or salt.

►Bake at 450º for 25-27 minutes, then broil for 2 minutes.

This post was made in Dec, 2009.  

It's Jan, 2022, and that is still my favorite knife!  

My MIL's Baked Beans =)

• two 28-oz pork n beans
• 1 celery stalk, chopped, optional
• ½ c. chopped green pepper
• ½ c. chopped onion
• ¾ c. brown sugar
• 1 c. ketchup
• 1 T. mustard
• 6 strips of bacon

Mix all ingredients except bacon.  Pour into 9 inch round dish.  Place strips of bacon across top.  Bake 350º for 1 1/2 hours or until bacon is cooked.

Yum!

My MIL's Yellow Potato Salad =)

about 6-7 lb. potatoes, diced small, cooked (I do 5 lb, with same ingredients below)

2 oz pimentos, drained and squeezed w/ paper towel

1 c. mayonnaise

1 c. finely diced onions

5 chopped boiled eggs

1½ c. drained sweet relish (I use about 20 oz, bc my husband loves it, and usually have to press the relish with paper towels in the colander to get most of the liquid out)

2 T. mustard

salt 1½ tsp (or to taste)

pepper ¼ tsp (or to taste)

Mix all ingredients except potatoes.  Add in potatoes, carefully stirring so as not to end up w/ creamed potatoes!  =)

Squash Casserole

From my MIL, a long-time favorite in our family, ever since I met my husband. 😊

• 1 lb. yellow squash, sliced (I usually do about 1½)
  
• 1 small onion, diced
  
• 1 thinly sliced carrot, or 5 or 6 baby carrots
• 3 T. butter
• 1¼ c. Pepperidge Farm dressing, divided
  
• 1 can cream of chicken soup
• ½ c. sour cream
• salt & pepper to taste

In a pot of water, cook squash, onions, and carrots until tender.
Drain water (but do not drain dry).
Pour back into pot, add butter and stir until melted.  

Then stir in soup, sour cream, and half of the dressing.
Spread in a small casserole dish.  Top with remaining dressing.
Bake uncovered at 350º for 20 - 25 minutes.

Doubling the recipe (using 2 lb of squash) fits easily in a 9x13 casserole dish. Bake for 25-30 minutes.  

Broccoli Cheese Casserole

My family LOVES broccoli!

• 1 32 oz bag frozen broccoli
• 1 can cream of chicken soup
• 4 c. shredded cheese, divided (3, 1)
• 1 tsp salt (or to taste)
• ¼ tsp pepper (or to taste)
• *¾ - 1 stick butter, melted
• *1½ - 2 c. Pepperidge Farm stuffing, not cubed
  
  **If using a deeper dish that has smaller dimensions than 9x13, you may want to use the lesser amount of butter and dressing since you will have less surface area.  Unless you just really like the dressing mix! 😊

Cook broccoli, drain, pour back into pot. 
Stir in 3 cups of cheese until melted. 
Add cream of chicken soup, salt, and pepper
Spread in 9 x 13 inch casserole dish.
Top with remaining 1 cup of cheese.
Mix together melted butter and dressing.  Spread over top of casserole.
Bake uncovered at 375º for 20 - 25 minutes.

Yes, I ended up with cubed dressing here... picked it up by accident.  So before mixing w/ the butter, I put it in a baggie and crushed most of it.  Using cubed will change your measurements.