This is a recipe from my past. My Aunt Juanita gave this recipe to my Mom between 40-50 years ago. Losing my handwritten recipes was heartbreaking but I knew I had put the recipe in a school or church cookbook. My dear Aunt didn’t remember the recipe. I sure remembered it. You have two options, use sweet potatoes or yam patties. I used yam patties because that’s what my Mom always used. This old vintage recipe is a keeper.
Ingredients for Glaze:
2 big navel oranges, zest only
2 cups orange juice, I used pulp free
1/3 cup white granulated sugar
1/3 cup brown sugar, packed
3 Tablespoons butter, melted
1/4 teaspoon salt
2 Tablespoons corn starch
Combine all ingredients in a small saucepan and cook until thickened.
You may use raw sweet potatoes or frozen patties (if you buy or use frozen patties, thaw them before using in this recipe). It’s easy to find the patties at your grocery store during the holiday season. They freeze well too if you want to make this recipe for Easter.
Preheat oven to 350 degrees.
For raw sweet potatoes, cook in boiling water for 20 minutes or until tender. Cool, peel and slice. Place sliced in a baking pan that has been sprayed with nonstick cooking spray. Pour the glaze over the slices and bake for 30 minutes.
For prepared patties, place patties in baking dish. Pour the glaze over the patties, bake for 30 minutes.
You are probably asking why almost. This difference between this recipe and my Mom’s is that I used my food processor (but it’s not required) and I left the skins on my potatoes. I grew up eating these potatoes, loved it when she made them. It was usually holiday time like Christmas or Easter.
1 cup milk
1 cup heavy cream
1 Tablespoon butter, plus more for baking dish
1 teaspoon salt
1 Tablespoon corn starch or flour
5 average size potatoes, I used Russet
1/2 cup onion, diced very fine (I used my food processor)
Pepper to taste
4 cups sharp cheddar cheese, or whatever cheddar you prefer
Preheat oven to 350 degrees. Prepare baking dish (I used a long shallow pan) by rubbing the bottom and sides with butter. This will add more flavor to the potatoes as they are baking.
Make your white sauce by combing milk, cream, butter, salt and corn starch. Stir to blend in pot and bring to a boil over medium heat. Continue keeping it at a low boil for 5 minutes, stirring to prevent scorching. Set aside.
I used my Kitchen Aid Food Processor which has a slicing preference to how thin or thick you slice things. I kept mine in thin, like potato chip thin. That can also be obtained by using a mandolin but if you aren’t able to slice thin, I suggest you parboil the potatoes so they will be done and not undercooked in the casserole dish.
Working quickly, potatoes do discolor, lay a layer of potatoes in your casserole dish. Sprinkle pepper, add onions, white sauce and cheddar cheese. Repeat each layer, I made 4 layers in my pan. Tent with foil and bake for 55 – 60 minutes until hot and bubbly. I removed the foil the last five minutes of baking. Enjoy!
I love spaghetti squash. You can dress it up like pasta once it’s cooked. There are many ways to prepare this squash. Bake, microwave and even in the pressure cooker. I typically microwave mine but this time I baked it. This recipe is delicious, low carb and can be served as a meal or side dish.
Once you cut open the squash, scoop out the seeds and pulp just like you would do with a pumpkin.
Preheat oven to 375 degrees. In a baking pan, spray or oil bottom of pan. Drizzle olive oil over squash. Salt and pepper prepared squash, I used garlic salt. Place cut side down in your baking dish. Bake for 35 to 40 minutes until done.
Salt and pepper inside of prepared squash. Fill baking dish with one inch of water with squash inside. Microwave on high for 10 minutes.
Olive oil, if baking
Garlic butter, I used Shamy’s
Parmesan Cheese, grated
Salt and Pepper, I used garlic salt and fresh cracked pepper
Once your spaghetti squash is cool enough to handle, scrape the inside of the squash. Spaghetti like strands will begin to form. Continue to scrape the inside until strands are no longer coming from the sides and bottom of your squash. Add garlic butter, salt and fresh ground pepper, and top with Parmesan or your choice of Italian cheese. I did not add amounts for the ingredients because each squash will yield different amounts of squash depending on the size. Use what you prefer as far as butter, salt, pepper and cheese.
I chose to eat my squash on a plate like spaghetti but you can load it back into the empty squash shell if you prefer. This is a delicious low carb meal or side dish. Mangia mangia! Enjoy!
I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!
3 eggs, beaten
1 can of creamed corn, 14.75 ounce can
1 can of kernel corn, 15 ounce can, drained
3 or more pieces of bacon, crumbled
4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more
1 8 ounce container of sour cream
1 cup of Sharp Cheddar Cheese, grated
1 box of Jiffy Corn Mix
1 stick of butter, melted and cooled, you don’t want to scramble your eggs
Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!
This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up. She called her recipe Corn Soufflé.
These are not your standard deviled eggs by any means. My challenge was red, white and blue food for our theme. I do like to think out of the box and I think I really did this time. The bleu cheese and celery really make these devil eggs eggcellent!
8 hard boiled eggs, I used jumbo
2 Tablespoons Wing Sauce, I used Sweet Baby Rays
1/4 cup mayonnaise
Salt and pepper to taste
McCormick’s Salad Supreme for garnish (found in spice isle at the grocery store)
Bleu cheese crumbles
Celery hearts and celery leaves
Split peeled hard boiled eggs in half. Remove yolks and put in a separate bowl. Mash yolks and add salt and pepper. Put the wing sauce in first. You may want to adjust your mayonnaise amount. Scoop egg yolk mixture back into the egg white halves. Sprinkle the Salad Supreme on top of the eggs. Add bleu cheese crumbles. Snip celery hearts and and celery leaves on top of eggs. Enjoy.
This is the potato salad I grew up on. There are no hard boiled eggs or pickles in this salad. It is more or a savory potato salad with a zip to it. I cut this recipe down some. I am not feeding a crowd. It can be doubled easily. I hope you enjoy it!
2 1/2 pounds of potatoes
1 cup of celery, chopped
1 small Vidalia onion, chopped
1/4 cup Wishbone Deluxe French Dressing
I tsp salt, or more to taste
1 tsp pepper or more to taste
1 Tbsp of celery seed, or more to taste
1 1/2 cups mayonnaise or Miracle Whip, whatever you like
1/2 cup yellow mustard
Green onions for garnish, optional
McCormick’s Salad Supreme for garnish
In a large pot, bring potatoes to a boil with skins on in salted water. Cook until tender. Remove from water and let cool until you can handle them. They should still be a little warm. Cut potatoes into chunks, not too small. Toss in French dressing. This should just be enough to lightly coat your potatoes. This is not your potato salad dressing! This French dressing takes the starchy taste away.
Add salt and pepper. Add celery seed. Add onion and celery. Taste the salad to see if you need to add more seasoning. Everyone’s taste buds are different.
In a separate bowl, mix together mayonnaise and mustard. Add this to your potato salad and gently mix to combine. Refrigerate and garnish before serving.
I had dinner at my friends house the other night. I never show up empty handed so I made a very tasty casserole to take with me.
3 large heads of cauliflower
2 8 ounce containers of whipped chive and onion creamed cheese
1/2 cup grated Parmesan cheese
2 cups of sour cream
3 cups grated sharp cheddar cheese, divided
2 Tablespoons of butter
2 teaspoons salt*
2 teaspoons pepper*
1/4 cup to 1/2 cups of chicken broth
1 pound of bacon cooked crispy
About 5-6 green onions
Additional chicken broth for steaming if desired
Preheat oven to 350 degrees. Wash cauliflower and steam pieces of cauliflower for about 10 minutes. You want this to be soft enough to mash. Repeat into all cauliflower has been steamed. I steamed mine in the microwave in a microwave steamer using 1/4 cup of broth for each steaming. Water can be used too. You can do it on the stove top if you like. Once cauliflower has been steamed. Place it in a colander and let it rest for 5 minutes. This will redistribute the water and you will be able to remove big pieces of stem. I mostly used the florets and de-stemmed them before mashing.
Cook your bacon crisp. I used thick cut bacon. While bacon is cooking, mash cauliflower with potato masher. In a large bowl, I used my Kitchen Aid mixer. Blend mashed cauliflower with butter, sour cream, and cream cheese. Add salt and pepper. This is when you decide how thick or thin you want the consistency. Add chicken broth to get your desired consistently. Next add 1 cup of sharp cheddar cheese and one half of the bacon mixture. Mix to combine. I used a deep dish 9 1/2 by 11 1/2 heavy duty aluminum pan. Place in pan and top with remaining cheese and bacon. Bake for 30 minutes until hot. Top with scallions.
This recipe serves 10 people easily. You can cut it in half for smaller quantities. *To taste. Enjoy!