Onion Roasted Potatoes

Ingredients
2-pounds potatoes
1 (1 oz.) packet dry onion soup mix
1/3 C olive oil

Directions
1. Preheat oven to 400 degrees
2. Wash and peel potatoes and cut into chunks. Pour all ingredients into a large ziplock bag. Close bag and shake until potatoes are well coated.
3. Place potatoes in sprayed 9×13 baking pan and bake for 40 minutes or until tender and golden brown. Stir occasionally. Serves 4-6

Italian Herb Roasted Potatoes

Ingredients
2-pounds potatoes
2 Tbsp. vegetable oil
1 packet dry Italian dressing mix

Directions
1. In a bowl, toss potatoes with dressing mix and oil until evenly coated.
2. Place in foil-lined 9×12 baking pan. Bake at 450 degrees for 20-25 minute. or until potatoes are tender. Stir occasionally.

Gooey Butter Cake

Ingredients
1 box yellow cake mix
1 egg
1 stick butter melted
1 (8oz.) package cream, softened
2 eggs
1- pound powdered sugar, reserve ¼ C to use later

Directions
1. Mix cake mix, egg and butter together.
2. Place cake mix in bottom of a greased 9×13 cake pan. Pat batter to cover bottom of pan.
3. Mix together cream cheese, eggs, and powdered sugar (minus ¼ C). Pour over cake mixture and bake at 350 degrees for 35-40 minutes, until golden brown.
4. Cool for about 10 minutes. Sprinkle top of cake with ¼ C powdered sugar.

Frog Eye Salad

Tanya Delisle

Ingredients
1 (11 oz.) can mandarin oranges
1 (15 oz.) can pineapple tidbits
1 (15 oz.) can fruit cocktail
1 heaping cup of Acini de Pepe pasta
2 eggs
1 C sugar
3 Tbsp. flour
1 container Cool Whip
Note: the can sizes of fruit are approximate. Any weight close to that is fine.

Directions
1. Drain juice from fruits into a saucepan and set fruit aside in fridge until next morning.
2. In saucepan combine juice, eggs and sugar and whisk together. Slowly add flour so it does not clump. Cook stirring continuously on medium heat until the sauce is the consistency of pudding (this take approx. 10 min).
3. In another saucepan cook pasta according to directions. When done cooking, drain through a mesh strainer, not a colander. The pasta is so small it will go through the holes.
4. Combine sauce and pasta in a large bowl and cover and leave in fridge overnight.
In morning, add fruit to mixture. Once combined, stir in Cool Whip.

Farmers Breakfast Casserole

Ingredients
Non-stick cooking spray
3 C frozen shredded hash brown potatoes
¾ shredded pepper jack or cheddar cheese
1 C diced cooked ham or Canadian bacon
¼ C sliced green onions
4 beaten eggs
1 ½ C milk or one 12-oz can evaporated milk
Salt and pepper to taste

Directions
1. Coat a 2-quart baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onions.
2. In bowl combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture.
3 Bake, uncovered, in a 350-degree oven 40-45 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes before serving.

Crunchy Pea Salad

Ingredients
1 (16 oz.) package frozen green peas, thawed
½ head cauliflower, cut into bite-size pieces
1 C celery, chopped
1 (8 oz.) can sliced water chestnuts
1 tsp salt
½ C mayonnaise
¼ C Italian dressing
1 C pecans, chopped

Directions
1. Combine peas, cauliflower, celery, water chestnuts and salt in a large bowl.
2. Mix mayo and Italian dressing in separate bowl. Combine with salad mix, cover and refrigerate.
3. When ready to serve, add pecans and toss well. Serves 6-8.

Creamy Carrot Soup

Ingredients
1 C chopped onion
¼ butter, cubed
4 ½ C sliced fresh carrots
1 large potato, peeled and cubed
2 (14 ½ oz.) cans chicken broth
1 tsp. ground ginger
2 C heavy whipping cream
1 tsp. dried rosemary, crushed
½ tsp. salt
¼ tsp. pepper

Directions
1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer to blender or food processor in small batches; cover and process until smooth. Return to pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through.
3. Serves 10. (2 ½ quarts)

Creamed Baked Brussel Sprouts

Janet Ingle

Ingredients
4 Tbs. unsalted butter
2 cloves garlic, minced
1 large shallot, chopped
2-pounds Brussel sprouts, shredded
½ tsp. crushed red pepper flakes
1 tsp. Kosher salt
8-oz. shredded Monterey Jack cheese (about 2 ½ C)
1 ¼ C heavy cream
½ C shredded parmesan cheese
1/3 C plus 3 Tbsp. Miracle whip
¾ C Panko breadcrumbs
2 Tbsp. chopped fresh flat-leaf parsley

Directions
1. Preheat oven to 375 Degrees
2. Melt the butter in a large high-sided skillet or a wide pot over medium-high heat. Add garlic and shallot and cook until softened.
3. Add half of the Brussel sprouts, salt and ¼ tsp. of red pepper flakes. Cook, stirring often, until sprouts are softened and wilted. About 1 minute. Add remaining sprouts and continue cooking until tender and bright green, about 5 minutes.
4. Stir in Monterey cheese, cream, parmesan, and 1/3 C of the Miracle Whip until combined. Transfer to a 9×13 baking dish.
5. Stir remaining 3 Tbsp. Miracle Whip with the panko, parsley and remaining ¼ tsp red pepper flakes in a small bowl. Sprinkle on top of the casserole.
6. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30-35 minutes.
7. Let sit 10 minutes before serving.

Cream of Wild Rice Soup

Ingredients
1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
¼ C butter
½ C all-purpose flour
8 C chicken broth
3 C cooked wild rice
1 C cubed chicken breast
¼ tsp. salt
¼ tsp. pepper
1 C evaporated milk
¼ C chives

Directions
1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper.
2. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. 3. 3. Stir in milk: cook over low heat until heated through; 3-5 minutes.
4. Serves 10 (2 ½ quarts).