Steamed Veggie Medley

This will fill a plate for a veggie lunch for one person.

Ingredients:
1 potato
handfull of fresh green beans
1 small onion
Fresh ground Multi Colored Peppercorns

Directions:
Rinse  the potato and beans. Quarter potato lengthwise and rinse. Slice onion and divide into rings. Place potatoes in bottom of steamer. Place green beans on top of potatoes. Top with onions.  Cover and steam until potatoes are tender, green beans will still have a crunch to them, about 20 minutes.  Sprinkle with pepper, serve and Enjoy!

Sour Cream Potatoes (Funeral Potatoes)

My sister-in-law Joanne contributed this recipe to our family celebrations.  We serve them at celebrations, but locally they are called funeral potatoes because they are a standard dish at funerals.

Ingredients:
(1) 2 lb. bag of shredded hash browns
1/2 cup melted butter
2 small cans cream of chicken soup
1 cup grated cheddar cheese
1/3-1/2 cup chopped onions
1 pint sour cream
salt and pepper to taste


Topping:
2 cups corn flake crumbs mixed with 2 tablespoons melted butter


Directions:
Mix all ingredients and place in a 13x9 baking dish. Top with cornflake/butter topping. Cover with foil. Bake at 350 degrees for 30 minutes, until baked through, garnish with parsley.


Note:
I have cut this recipe in half, used raw potato slices, and placed in a lidded casserole, with good results. Bake longer to cook the potatoes through.

Donna's Thanksgiving Apple Stuffing

Ingredients

2-6oz bags of Mrs. Cubbins Seasoned Dressing
1/4 cup melted butter
1 cup chopped celery
1 cup chopped yellow onion
1 3/4 cup chicken or turkey broth (may substitute 1 Knorr double bullion cube in water)
4 apple diced and cored, but not peeled
Optional: chicken or turkey bits

Directions

Sauté onions and celery in butter, until celery is bright green.
If bullion is used, dissolve bullion in water.
Mix all ingredients together.
Bake at 350 degrees for 30 minutes. Serve with gravy.

Brown Rice

Ingredients:

2 1/4 cup water
1 teaspoon salt
1 tablespoon butter
1 cup brown rice


Directions:

Bring water, salt and butter to a boil. Add rice. Cover and turn heat to medium low (one notch below medium). Simmer 50 minutes. Serve.

White Long Grain Rice

Ingredients:

2 cups water
1 cup rice (we use Jasmin Rice)
1 teaspoon salt
1 tablespoon butter

Bring two cups water to a boil, add 1 tablespoon butter (the rice will be lightly coated with butter as they drop into the boiling liquid, this will both flavor and keep rice separate), one teaspoon salt. Add one cup rice, cover and reduce heat just below medium. Cook 20 minutes with lid on.

Note:
Cold left over rice can be used with veggies, teriyaki sauce, and left over meat for a one dish meal.

Chicken Garden Harvest Rice Pilaf

8 servings; 1/4 servings

Ingredients:

4 cups boiling water
1 double Knorr chicken bullion cube (you can substitute other bullions, but it won’t taste the same)
2 tablespoons butter (I use butter, never margarine– the taste will be different if you use margarine)
2 teaspoons salt

2 cups Par Excellence– Garden Harvest Long Grain and Rice Pilaf (must order from the company Par Excellence, comes in case of 6).

Directions:

Bring water to boil with bullion, butter, and salt. Add rice mix and stir into water. Cover with lid and simmer on medium-low heat for 20 minutes or until liquid is absorbed. Fluff with a fork and serve.

Optional:

I have tossed leftover frozen vegetables into this rice with great results. Peas are especially good!

Ranch Mashed Potatoes

makes 6 servings

Ingredients:

6 medium potatoes
2 tablespoons Ranch Dressing and Dip mix (dry powder, not mixed up into a dressing yet)
1 stick of butter
Milk as needed for creamier potatoes

Directions:

Start with 6 medium potatoes. Peel them. Wash potatoes and remove eyes and blemishes. Quarter the potatoes and then cut lengths into 1-2 inch lengths. Place in a pan and cover with water. Bring to a boil and then turn down the heat to simmer. Simmer until tender; about 20 minutes. Potatoes should pierce easily with a fork. Drain the water. Mash potatoes. Mix in one dry package of ranch dressing mix. For creamier potatoes, add milk or sour cream while beating. Add 1 stick of butter and whip the potatoes. Serve hot.