Cheesy Scalloped
Potatoes
4 Potatoes, peeled
& boiled
15 oz Evaporated Milk, Skim
1 cn Cream Of Chicken Soup
14 c Onions,Raw,Chopped
1 c Cheddar Cheese,Shredded
Boil peeled and cubed potates until tender. Drain. Add evaporated milk, soup
and onion and cook until onions are tender. Add cheese and cook over low heat
until melted.
Baked Yams with Red Onions
3 md Red onions, sliced thinly
3 md Yams, thinly sliced
2 c Apple cider
2 ts Brown sugar
1/2 ts Salt
1/4 ts Pepper
1 tb Fresh thyme
1 tb Olive oil
Preheat oven to 350F.
Arrange the onion and yam slices in alternating layers in a 9-inch round or
oval gratin dish.
Pour the apple cider into a small saucepan, add the brown sugar, salt and
pepper, and stir over medium heat until the sugar dissolves.
Pour the hot cider over the onions and yams and sprinkle with thyme. Dot
with Olive oil, cover the dish with foil, and bake for 1 hour. Remove the foil
and continue baking, basting often, until the onions and yams are tender, about
30 mins.
Divide among plates and serve.
Brown Rice Royal
2 c Sliced fresh mushrooms
1/2 c Finely chopped green onions
-- including tops
1 tb Vegetable oil
3 c Cooked brown rice
-- cooked in beef
broth
Cook mushrooms and onions in oil until tender. Add rice. Toss lightly. Heat
thoroughly.
Caribbean Rice
2 c Hot cooked rice
11 oz Canned mandarin oranges
-- drained,
coarsely chopped
8 oz Canned crushed pineapple
-- drained
1/2 c Chopped red pepper
1/2 c Slivered almonds; toasted
1/2 c Unsweetened grated coconut
-- toasted*
1/3 c Sliced green onions
2 tb Mango chutney
1/4 ts Ground ginger
*To toast coconut, spread grated coconut on an ungreased baking sheet and bake
at 300 degrees F. for about a minute.
Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green
onions, chutney and ginger in large skillet over medium-high heat. Stir and
cook until ingredients are blended and thoroughly heated.
Cauliflower-Broccoli Medley
1 Cauliflower head
1 bn Broccoli
2 sm Onions; sliced and separated
-into rings
1/2 c Mayonnaise
1/3 c Vegetable oil
1/3 c Vinegar
1/4 c Sugar
1/2 ts Salt
1/4 ts Pepper
2 sl Bacon; cooked and crumbled
Wash cauliflower, and remove green leaves. Separate the cauliflower into
flowerets, slicing the large ones into bite-size pieces.
Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash
broccoli thoroughly. Cut into bite-size pieces.
Combine broccoli and cauliflower in a large bowl. Add the onions, mayonnaise,
oil, vinegar, sugar, salt, and pepper, tossing gently. Chill several hours or
overnight.
Garnish with the bacon.
Diced Pepper & Tomato Salad
3 lg Green bell peppers, grilled
-- & skinned
6 ea Tomatoes, skinned & seeded
2 ea Garlic cloves, chopped
Salt
Dice the peppers and tomatoes and add to a bowl. Add the garlic. Season with
salt to taste. Chill.
Drain off excess liquids before serving.
Roasted Sweet Onions with Balsamic
Vinegar
4 md Sweet onions; peeled halved
3 tb Olive oil
Salt
White pepper
1 tb water
1/3 c Balsamic vinegar
2 tb Brown sugar
2 tb Butter
Preheat over to 350 degrees F.
Rub onion halves with olive oil. Sprinkle salt and pepper on both halves.
Place onions, cut side down, in a large skillet that is oven-proof.
Bake onions until soft; about an hour or so.
With a spatula, scoop up onions and place them in a serving dish, cut side up.
Place water, vinegar, brown sugar and butter in same skillet that onions
were roasted in. Scrape skillet to dissolve brown, baked-on juices from onions.
Heat to boiling. Boil a minute to reduce, then spoon mixture over each
onion.
Serve piping hot.
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