Saucy Scalloped Potatoes Recipe – Slow Cooker Style

Yield: 8 Servings

Photo by Taste of Home©

Ingredients: 

• 4 cups thinly sliced peeled potatoes (about 2 pounds)
• 1 can (10-3/4 ounces) condensed cream of celery soup or mushroom soup, undiluted
• 1 can (12 ounces) evaporated milk
• 1 large onion, sliced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups chopped fully cooked ham

 

Directions: 
In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

 

NUTRITIONAL FACTS
1/2 cup: 555 calories, 10g fat (5g saturated fat), 36mg cholesterol, 831mg sodium, 101g carbohydrate (9g sugars, 9g fiber), 17g protein.

 

 
Originally published as Saucy Scalloped Potatoes in Quick Cooking May/June 1998, p45

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Slow-Cooked Broccoli Recipe

Yield: 10 Servings

 

Photo by Taste of Home©

Ingredients:

• 6 cups frozen chopped broccoli, partially thawed
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 cup crushed butter-flavored crackers (about 25)
• 2 tablespoons butter

 

 

Directions:

1. In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.
2. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

 

NUTRITIONAL FACTS
1/2 cup: 159 calories, 11g fat (6g saturated fat), 25mg cholesterol, 431mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 6g protein.

 

Originally published as Slow-Cooked Broccoli in Taste of Home February/March 1999, p39

Marzetti© Creamy Potato Gratin

This creamy, cheesy potato dish pairs nicely with poultry or beef.

Yield: 8 Servings

Photo by Marzetti© Kitchens

Ingredients:

• 1 cup Marzetti® Ranch Dressing
• 1 tbsp. butter
• 1 medium onion
• 4 large baking potatoes, peeled and sliced into 1/4-inch slices
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1-1/4 cup Parmesan cheese

 

Directions:

1. Pre-heat oven to 375 degrees F.
2. In a microwave safe-bowl combine butter and onions. Microwave 3 minutes to soften onions.
3. In a large bowl combine all ingredients except ¼ cup Parmesan cheese.
4. Lightly mist a 9 x 13 baking dish with non-stick spray. Arrange potatoes in pan. Sprinkle top with remaining Parmesan cheese.
5. Bake for 30 minutes or until the potatoes are tender.

 

Spice-Roasted Cauliflower and Jerusalem Artichokes

Recipe courtesy of Anne Burrell for Food Network Magazine

Photo by Kana Okada for Food Network

Ingredients:

• 1 head cauliflower, cut into bite-size florets
• 1 pound Jerusalem artichokes, cut into 1-inch dice
• Extra-virgin olive oil
• Kosher salt
• 1 tablespoon cumin seeds, toasted and ground
• 1/2 teaspoon cayenne pepper
• Finely chopped fresh chives, for sprinkling

 

Directions:

1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
3. In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
4. Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
5. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
6. Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.

Lemony Almond-Feta Green Beans Recipe

Photo by Taste of Home

When you find a vegetable recipe that demands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas

Yield: 6 Servings

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons butter
• 1 small onion, halved and sliced
• 3 garlic cloves, sliced
• 1/2 cup sliced almonds
• 1 teaspoon grated lemon peel
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup crumbled feta cheese

Directions: 

1. In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry.
2. In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
3. Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.

Originally published as Lemony Almond-Feta Green Beans in Simple & Delicious June/July 2014

Betty Crocker’s Creamy Potato Salad

Ingredients:

Photo by Betty Crocker.com

• 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
• 1 1/2 cups mayonnaise or salad dressing
• 1 tablespoon white or cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium stalks celery, chopped (1 cup)
• 1 medium onion, chopped ( 1/2 cup)
• 4 hard-cooked eggs, chopped
• Paprika, if desired

Directions:

1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips:

• For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
• Trim fat grams by using fat-free mayonnaise and just 2 eggs.
• Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Mama’s Cornmeal Hushpuppies

Recipe courtesy of Trisha Yearwood, adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Ingredients:

Photo by Food Network.com

• 2 cups self-rising white cornmeal
• 3/4 cup finely chopped onion
• 1 large jalapeno, chopped fine
• Kosher salt
• 2 cups buttermilk
• 8 cups peanut oil, for frying

Directions:

1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
4. Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

Quick Grilled Barbecued Beans recipe

Yield: 5 servings

“A simple, classic recipe, but cooking it on the grill introduces a subtle flavor. This dish features a nice blend of beans and preparation time is minimal.” —Millie Vickery, Lena, Illinois
Photo – Taste of Home©

Ingredients:

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) pork and beans
• 1/2 cup barbecue sauce
• 2 tablespoons brown sugar
• 2 teaspoons prepared mustard

 

Directions:

1. In an ungreased 8-in. x 8-in. disposable foil pan, combine all ingredients.
2. Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally.

 

Originally published as Barbecued Beans in Reminisce© June/July 2010, p42

Tangy Tzatziki Pasta Salad

Yield: 10 Servings

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

• 1 (16-oz.) container low-fat plain Greek yogurt
• 1/4 cup olive oil
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 3 garlic cloves
• 1 (16-oz.) package penne pasta
• 1 cup pitted kalamata olives, sliced
• 2 cucumbers, peeled, seeded, and diced
• 3/4 cup sun-dried tomatoes in oil, drained and chopped
• 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
• 1 1/2 cups crumbled feta cheese

Directions:

1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
2. Cook pasta according to package directions; drain and rinse with cold water.
3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.

Grilled Sweet Potato Wedges Recipe

Photo by Taste of Home©

Yield: 8 Servings

Ingredients:

• 4 large sweet potatoes, cut into 1/2-inch wedges
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

DIPPING SAUCE:

• 1/2 cup reduced-fat mayonnaise
• 1/2 cup fat-free plain yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder

 

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
2. Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.

 

 

 

Originally published as Grilled Sweet Potato Wedges in Tailgating 2013 2013, p57