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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: Real Simple

Ingredients
4 carrots large carrots
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon curry powder or
1 teaspoon dried thyme

Directions
Preheat oven to 350. Peel carrots and cut them into 2 inch sections. Toss them with the olive oil, salt, and selected spice. Place them in a cookie sheet and roast them for 30 minutes or until tender.

from: Martha Stewart Kids Magazine

Ingredients
1 pound butternut squash peeled and cut into ¾ inch dice
5 to 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth
2 tablespoons unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese

Directions
In a medium saucepan, combine stock and squash, bring to a boil over medium high heat. Reduce heat to low; keep at a simmer (squash will not cook completely).

Meanwhile, heat the oil in a medium saucepan over medium-low heat. Add the onion; cook, stirring until it is soft and translucent, about 8 minutes. Add rice, and raise heat to high; continue stirring until rice is just beginning to turn translucent around the edges, 3 to 4 minutes.

Reduce heat to medium-high. Using a ladle, add 1 cup of hot stock and some squash. Cook, stirring until almost all of the liquid has been absorbed. Continue adding stock and squash, about ¾ cup at a time, letting each be nearly absorbed before adding the next until the mixture is creamy but rice is still a bit firm in the center, 20 to 25 minutes. Stir in butter and cheese and season with salt and pepper. Serve immediately.

from: Martha Stewart

Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper

Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.

from: Ron Kafer

Ingredients
2 lbs potatoes (about 6 of mediums size)
1/3 to ½ cup whole milk
¼ cup soft butter or margarine
½ tsp salt
dash pepper

Directions
Clean and peel potatoes. Boil until soft. Drain off excess water and mash. Use mixer to whip the potatoes until smooth. Add milk, butter, salt and pepper and mix again.

from: Martha Stewart

Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper

Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.

from: Martha Stewart

Ingredients
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh rosemary
1 ½ pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil

Directions
Preheat oven to 400. Heat a large ovenproff gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.

Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven and serve ot with additional seasoned salt on the side.

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.

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.

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.