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Golden Pilaf

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
4 tablespoons unsalted butter
1 cup flour
1 cup cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
¾ cup milk
1 cup frozen corn

Directions
Put the butter in an 8-inch square baking pan or a 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together the rest of the ingredients, except the corn, until just combined. Stir in the frozen corn. Spoon batter into a prepared pan and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

from: Everyday Food, Jan/Feb 2003

Ingredients
1 tablespoon vegetable oil
1 chopped onion
1 cup rice
½ teaspoon salt
½ teaspoon turmeric
1 dried bay leaf
1 pinch cinnamon
2 cups chicken stock or canned broth
1/3 cup raisins

Directions
In a saucepan, heat the oil over medium heat. Add chopped onion and cook until soft. Stir in rice, salt, turmeric, cinnamon, stock or broth. Bring to a boil; cover and simmer 15 minutes.

Stir in raisins with a fork an simmer until stock is absorbed, about 5 minutes.

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Skillet Potato cake

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
1 ½ pounds baking potatoes (2 or so) peeled and cut into chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including the green parts, thinly sliced (about ½ cup)
salt and pepper

Directions
Preheat oven to 425. Put the potatoes in a medium sauce pan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender – about 10 minutes. Drain.

In a 10-inch cast-iron skillet (or any oven proof frying pan) heat butter and olive oil over medium heat. Stir in the potatoes, scallions, ¼ teaspoon salt and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.

Bake the potato cake until the edges are golden-brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.

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Carrot Mashed Potatoes

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

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Mark' s Risotto

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

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Applesauce Muffins

from: Paula Kafer

Ingredients
1 cup applesauce
¼ cup milk
1 tsp lemon juice
½ cup oil
2 tbsp molasses
¼ cup brown sugar
1 egg
1 cup flour
1 tbsp baking soda
1 apple, chopped
1 cup bran cereal

Directions
Preheat oven to 400. Combine ingredients and fill muffin cups 2/3 of the way full. Bake for about 25 minutes.

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Baked Hashbrowns

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

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Roasted Squash Soup

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

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Baked Beans

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

from: Dorothy Nichols

Ingredients
4 slices of bacon, diced
¼ cup chopped onion
2 cans (16 oz) baked beans
2 tsp brown sugar
1 tsp Worcestershire sauce
dash garlic powder

Directions
Preheat oven to 375. Sauté bacon until almost crisp. Add onion; continue to sauté until bacon is crisp and tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1qt casserole.
Bake, uncovered, for 50 to 55 minutes or until beans are hot, stirring occasionally.

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Corn on the Cob

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

from: Dorothy Nichols

Ingredients
4 slices of bacon, diced
¼ cup chopped onion
2 cans (16 oz) baked beans
2 tsp brown sugar
1 tsp Worcestershire sauce
dash garlic powder

Directions
Preheat oven to 375. Sauté bacon until almost crisp. Add onion; continue to sauté until bacon is crisp and tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1qt casserole.
Bake, uncovered, for 50 to 55 minutes or until beans are hot, stirring occasionally.

from: Ron Kafer

Ingredients
Ears of corn, shucked
lemon juice
sugar

Directions
Fill pot full of cold water. Add 1 tsp lemon juice and 1 tsp sugar for each gallon of water. Place corn in pot. Bring to a boil. Boil for 2 minutes, uncovered. Remove from heat and let stand 10 minutes.

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Garlic & Cheese Biscuits

from: Red Lobster

Ingredients
2 Cups Bisquick
2/3 cup milk
½ cup shredded cheddar
½ cup butter, melted
¼ tsp garlic powder

Directions
Preheat oven to 450. Mix bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop spoonfuls of dough onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder. Brush mixture over biscuits before removing them from the cookie sheet. Server warm.