CREAMED MUSHROOMS

 4 lbs sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup flour (wonder flour if you have it)

2 cups milk or 1/2 and 1/2

1 cup evaporated milk

2 tsp salt

1.  Place the mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well.

2.  In a Dutch oven, melt butter.  Stir in flour until smooth; gradually add the milks. Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in the salt and add the mushrooms. Cook over medium heat for 3-4 minutes or heated through.

Serves 8

Creamy Garlic Parmesan Brussel Sprouts with Bacon (Very Good)

Ingredients:

10 oz bacon, cut into strips

2 T butter

2 pounds brussel sprouts, washed, trim bottoms and cut in half

salt and pepper to taste

5 cloves garlic finely chopped

1 1/2 C heavy cream to thicken

1 1/2 tsp cornstarch mixed with 1 T water

1/3 C grated mozzarella

1/4 C fresh grated parm cheese

Instructions:

1.  Preheat oven to 375

2.  Fry bacon

3.  Drain most of bacon fat leaving about 1-2 T in the pan.  Melt the butter and add brussel spouts and season with salt and pepper.  Scrape up any brown bits from the bottom of the pan. Cook for about 6 mins.  The edges should start crisping and slightly charring.

4.  Add in the garlic and  stir it through the sprouts for a minutes.  Pour in the cream, reduce heat down to low and allow them to simmer until tender ( 3-4 min)

5.  If the cream is too thin for your liking, add in more corn starch

6.  Add the bacon in and give everything a good mix . Top the sprouts with mozzarella and parm cheese.  Bake until cheese is bubbly and sprouts are done ( about 15 mins)  Broil 2-3 mins to your liking

7.  Season with a little extra pepper if desired. You can also sprinkle with chopped parsley, thyme or rosemary.

Brussel Sprout Parm Bake ( The Kitchen)

Mix together:

1 C Parmesan 

Brussel sprouts, cut in 1/2 if small and 4ths in large

Pre Heat Iron skillet for 20 mins at 450

Remove after pre heat and add olive oil

Add mixture to skillet and bake 20-25 mins

 

Sauerkraut

Pack cut cabbage,  about 3/4 full in Qt jars.
Add canning salt (3 Tsp) and white vinegar (1 T)
Pour hot tap cater over and seal
Stick knife in jar so juice flows through

Don't pack real tight in jars

Oyster Stuffing (Irma Jean Weinberg)

Cook 1/2 C each chopped celery and onion in 1/4 C butter until tender.
Add 6 C dry bread cubes and 1 T chopped parsley.
Mix well
Add 2 beaten eggs, 1 pint raw oysters (chopped) 1 tsp poultry seasoning, 1 tsp salt and dash of pepper.  Add milk to oyster liquor to make 1/4 to 1/3 C.  Add enough liquid to stuffing to moisten (you may need more milk)
This makes enough for a 10lb turkey
Double this for a 12 x 8 flat baking dish.

Scalloped Oysters (Irma Jean Weinberg)

Drain 3 pints oysters
Liquid:
18 T cream
1 1/2 C melted butter


Combine 1 1/2 C dry bread crumbs and 3 C cracker crumbs (set aside)

Grease a baking dish and cover bottom with half of crumbs then layer of oyster mixture. Season with salt and paprika and pour 1/2 the liquid over it.
Layer again then add crumbs over the top.
Dot with butter.

Bake for 20 min. at 400

Cauliflower Fontina Gratin

6 C cauliflower florets ( 2 small heads)
1/4 C butter
1/4 C all purpose flour
2 C half and half, light cream, or milk
1/2 C milk
3/4 shredded Fontina cheese (3oz)
1 T fresh thyme or 1 tsp dried
1/2 tsp. salt
1/4 tsp. black pepper
2/3 C soft bread crumbs or panko
2 T. olive oil


Preheat oven to 375.  Grease a 2 qt square baking dish: set aside

In a dutch oven cook cauliflower in boiling lightly salted water about 5 mins. or just
until tender; drain. Transfer into a bowl of ice water to stop cooking.  Drain again and set aside.

In a medium saucepan melt butter over med-low heat.  Stir in flour.  Cook and stir for 1 min.  Stir in half and half and the 1/2 C milk
Cook and stir over med. heat until thickened and bubbly. Cook and stir 1 min. more.  Remove from heat.  Stir in Fontina cheese, the 1 T. fresh thyme, salt and pepper.

Spread about 1 C of the sauce evenly in the bottom of the prepared dish.  Arrange cauliflower in an even layer in the baking dish. Spread the remaining sauce over the cauliflower.

Sprinkle gratin evenly with bread crumbs; drizzle evenly with olive oil.

Bake for 25-30 mins or until lightly brown and bubbly

Grit Casserole

1 C grits
4 C boiling water
1 tsp. salt
3/4 C grated Cheddar cheese
1 small roll garlic cheese
1/4 stick butter
2 eggs
2/3 C milk
dash tabasco
salt to taste
corn flakes, buttered, crushed
paprika

Preheat oven to 350
Cook grits in boiling salted water until done (about 25-30) Add cheddar cheese, garlic cheese, butter and stir until melted.
Beat eggs with milk, add tabasco and salt and mix together with grit mixture.  Pour into a well greased 2 qt casserole and sprinkle with buttered crushed corn flakes and paprika.

Bake 45 mins.

Mushroom Saute

1 T olive oil
1 T unsalted butter
1 pound mixed fresh mushrooms
(i use 4 oz shiitakes and 6 oz cremini and white mushrooms)
wash, trim and slice 1/4 inch thick, to yield 5 1/2 to 6 cups
2 cloves garlic, minced
1/2 tsp kosher salt
2 T chopped fresh parsley
fresh ground black pepper
2-3 T heavy cream

Heat oil and butter in 12 inch saute pan or skillet over medium heat until butter foams.
Add mushrooms and garlic. Sprinkle with salt and stir with wooden spoon till mushrooms start to release their moisture and begin to shrink, 2-3 min.
Increase heat to med high so that you hear a steady sizzle. stir occasionally.  in about 5 mins stir once ever min for 4 mins.. Don't stir too often.
Turn off heat and toss with parsley and pepper to taste. Add more salt if needed

If using this for side dish, stir in a few T cream.

Cindy's Green Beans

1 1/4 lb green beans (fresh or frozen best)
2 slices bacon
1 small onion
2 T red wine vinegar
2 tsp sugar

Cook green beans in 1 inch simmering water, covered for 6 minutes.  Drain and set aside. Return skillet to stove and set burner to med. heat. Add bacon and brown. When fat begins to render, add chopped onions to the can and cook till tender with bacon.  Add cooked green beans to this pan and mix. When beans are hot and bacon and onions are cooked season with sugar and add vinegar. Heat together 2-3 mins.

Yields 4 servings.

Twice Baked Potatoes

6 Med baking potatoes
Heat oven to 400 and bake potatoes 1 hour.
Remove from oven and cool. Cut only tops off potatoes and scoop potatoes putting this in a mixing bowl.

To this  add and mix together with mixer:

1/3 C Milk or cream
2/3 C sour cream
8 oz cream cheese
1 1/2 salt
3/4 Cheddar cheese
1/4 C chives

Take this mixture and spoon back into skins.
Top with more cheddar cheese
Bake 350 uncovered 15/20 mins.

Grilled Portobello Mushrooms with tomatoes and fresh mozzarella

3 T olive oil

4 large Portobello mushrooms stemmed

Salt and pepper

2 cloves garlic minced

3 small to medium sized vine ripened tomatoes, cut into ½ inch pieces

8 ounces fresh water packed mozzarella drained cunt into ½ inch cubes

¼ cup chopped fresh basil leaves

Heat the barbecue to med-high heat.

Drizzle 3 T of olive oil over brother sides of mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent sticking. Grill until mushrooms are heated through and tender, about 5 minutes on each side. Meanwhile whisk the extra virgin olive oil and garlic in medium bowl. Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad to taste with salt and pepper.  Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon tomato salad on top of the mushroom. Drizzle about 1 T of olive oil on top to finish.

The Best Baked Potato

Wash potato and brush with vegetable oil. Let dry a little. Pour rock salt in baking pan and arrange potatoes on salt and cover potato with salt. Bake 425 for 6-75 minutes. Remove and brush the salt away. Save salt for next time.

Sweet Potato Patties

1 lbs sweet potatoes shredded

2 eggs beaten

1 medium onion chopped

½ tsp salt

Cooking oil

Ring out shredded potatoes then combine all together in a large bowl. Take out small handfuls of mixture and pat out and put in frying pan with hot oil. Brown both sides.

Freezer Corn

4 quarts corn

1 quart water

1 c sugar

4 tsp salt

Boil all above for 10 minutes then completely cool. Pack in freezer zip locks .

Mexican Corn

1 cans corn-drained

8 oz cream cheese

4 oz green chilies

1 T butter

Garlic powder

Melt cheese and butter and add garlic, corn and chilies. Bake 350 for 35 minutes.

Carrot Casserole

1 lbs carrots

½ lbs velveeta cheese

1 stick butter

¾ c buttered bread crumbs

Cook carrots until tender and arrange in casserole dish. Melt cheese and 1 stick butter and pour over carrots. Top with bread crumbs and bake.

Broccoli Casserole

3 pkg frozen chopped broccoli

1 large cheese whiz

1 stick butter

32 ritz-crushed

Melt 1/2 stick of butter in skillet and add 1/2 Ritz, add to cheese and broccoli mixture.

Mix together, top with  1/2 of crackers and bake 350 for 30 minutes.

Mashed Root Vegetables

1 carrot peeled and diced

1 parsnip peeled and diced

1 small sweet potato peeled and diced

1 T olive oil

Salt and pepper

1 ½ Idaho potato peeled and diced

½ c cream

2 T butter

Toss carrot, parsnip and sweet potato with 1 T olive oil. Season with salt and pepper and place on baking sheet and roast in oven about 40 minutes. Place Idaho potato in saucepan and cover with water. Bring to boil then reduce and simmer until folk tender. Drain and place back in saucepan. Add roasted veggies to pot and hand mash. Season with salt and pepper. Add cream and butter, mix well.

Creamed Spinach

¼ c butter

¼ c flour

1 c milk or cream

16-24 oz spinach

Salt and pepper

heat all in saucepan