Yorkshire pudding! Always a must for our family. I like to make it in muffin tins. Delicious!

Duane

Spinach Artichoke Bake, Butternut Squash, Green Beans with roasted onions, Broccoli casserole

Hmmm, care to share the spinach artichoke bake recipe? Maybe the green beans and casserole recipe too???? TIA

We always have ratatouille, green beans with almonds, stuffing, baked sweet potatoes and of course cranberry sauce. This year I am planning on adding a savoy cabbage gratin that I made a few days ago. It was wonderful.

-Robin

Green Beans with Roasted Onions

6 med. onions (2 1/2 Lb.) peeled, cut vertically through root end into 12 - 14 wedges
3 lb. green beans, trimmed
2 cans low sodium chicken broth
6 T butter 3 T. sugar
2 T red wine vinegar
Spray 2 large cookie sheets with pam. Arrange onions in single layer. Dot each with 2 T. butter. Season with salt and pepper. Bake 450 until onions are brown (dark) on bottoms (35 min.) Boil broth in heavy skillet over high heat until reduced to 1/2 C. (6 min.) Add sugar and vinegar whisking until sugar is dissolved and mixture comes to boil. Add onions, reduce to med. low. Simmer about 5 min. Season with salt and pepper. This can be prepared a day or two ahead. Cook beans until crisp tender.Reheat onion mixture. Drain beans. Add remaining 2 T. butter. Toss to coat and mound beans in large shallow blow. Top with onion mixture.

Spinach Artichoke Bake

2 10 oz. pkg. frozen chopped spinach
1/4 C butter
1/2 C finely chopped onion
1 14 1/2 oz. can artichokes uartered and drained
1 16 oz. carton sour cream
1/4 tsp. salt
1/ tsp. pepper
1/2 C. freshly grated parmesan cheese

Cook spinach-drain well with towel. Melt butter in large skillet. Add onions cook till tender. Gently fold in spinach, artichokes and next three ingredients. Stir in 1/4 C parmesan. Spoon into lightly greased casserole. Top with remaining cheese. Bake 350 25 - 30 min. 6 servings

Broccoli Casserole

2 pkg. frozen chopped broccoli cooked and drained
1 can cream of mushroom soup
2 eggs
4 oz. cheddar cheese grated (sharp)
3/4 C mayo
1 med. onion, diced
1/2 C ritz crackers crushed

Mix all ingredients except cracker crumbs. Pour into well buttered baking dish. Sprinkle top with cracker crumbs. Dot with butter. Bake at 350 30 min.

Peas with pearl onions, candied yams, mashed potatoes, dressing, onion pudding and jello salad.

Becky

* Exported from MasterCook *

Onion Pudding

Recipe By :Parents Magazine November, 1995
Serving Size : 8 Preparation Time :0:50
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
2 tablespoons butter
2 pounds onions -- thinly sliced
1 teaspoon sugar
1/4 cup flour, all-purpose
2 cups milk
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1 slice bread
1 tablespoon parsley

1. Lightly grease a 9" or 10" (1-quart) shallow casserole or pie plate with nonstick cooking spray. In large non-stick skillet heat oil and butter over medium heat. Add onions and sprinkle with sugar. Cook until golden and softened, stirring occasionally, about 20 minutes, reducing heat to medium-low if onions are burning.

2. Stir flour into onions and cook 1 minute. Increase heat to medium-high. Using wire whisk or fork, gradually add milk, stirring constantly to prevent lumps. Stir in salt, pepper and nutmeg. Bring to a boil; reduce heat to medium-low and simmer 4 to 5 minutes until thickened. Pour mixture into casserole.

3. In small food processor, process bread and parsley, if desired, to make bread crumbs.

4. Preheat oven to 350F. Sprinkle top of pie with bread crumbs. Bake uncovered about 30 minutes or until heated through.
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* Exported from MasterCook *

Cherry Blossom Mold

Recipe By :Betty Crocker's Cookbook - 1972
Serving Size : 10 Preparation Time :0:00
Categories : Jello Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiling liquid (water or syrup)
1 package (6 ounces) cherry-flavored gelatin
2 cups sour cream
2 cups pitted dark sweet cherries or 1 can (1
lb), drained
1/3 cup slivered blanched almonds

Pour boiling liquid over gelatin in small mixer bowl, stirring until gelatin is dissolved. Cool. Add sour cream; beat until smooth. Chill until slightly thickened but not set.

Stir in cherries and almonds. Pour into 6-cup ring mold or into 10 individual molds. Chill until firm. If desired, garnish unmolded salad with additional cherries.
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Robin, would you mind sharing the recipe for the savoy cabbage gratin you made? I would like to try it.

Judi

Scalloped oysters....always! Recipe from the Boston Cooking School.
Often this is on the menu

Salad, pear, apple and raspberry

Peel and cut up 2 firm but ripe pears
And 2 granny smith apples
Dice 2 small ribs celery or 1 large
And add ¼ cup walnut pieces
Dress with the following dressing

2 T seedless raspberry preserves
melted with
2 T rice vinegar.
Sprinkle a little of this mix over the cut up fruit and toss until all is uniformly pink
Cool the rest of the mix and whisk in 1/4 cup EVOO
And ½ tsps celery seed.
And dress the salad until all is moist.

I always like to try something different. I saw Sara Moulton make this several years ago. I really like it.

Tracey

Scalloped Onions, Leeks, and Shallots

Recipe courtesy of Gourmet Magazine

Ingredients

* 3 pounds onions, cut into 1/4-inch-thick slices
* White and pale green parts of 2 pounds (about 6) leeks, split lengthwise, washed well, and
* chopped
* 1/2 pound shallots, cut into 1/4-inch-thick slices
* 1/2 stick (1/4 cup) unsalted butter
* 1/4 cup heavy cream
* 1 cup coarse fresh bread crumbs
* 1 cup grated extra-sharp Cheddar (about 1/4 pound)
* 1/4 teaspoon paprika

Directions

In a heavy kettle cook the onions, leeks, and shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.

Preheat the oven to 375 degrees F. Transfer the onion mixture to a 2-quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle the mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.

What about some greens? Collards, kale or mustard simmered for a good bit with a nice peice of smoked ham hock, a few dashes of hot sauce and a good grind of pepper go very nicely with a turkey. Just be sure to simmer the hock in the water or chicken stock for a about a half hour and then add the greens.

I may not be from the south, but this is one recipe my Mother brought from Germany. The world is getting smaller.

Peppi

Thanks to everyone for your ideas and recipes, I appreciate it.

I made a wonderful dish "creamed corn gratin with fried onion rings and bacon" last year that is from the epicurious website. I am making it again this year. Most of it can be made a day ahead too.

Acorn squash (cooked with butter and maple syrup), corn muffins (for my sister who has celiac disease), roasted veggies (carrots, parsnips, turnips).