Beth님의 프로필Family Recipes & Tips블로그리스트방명록기타  |  도구 도움말 |
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11월 20일 Baked Butternut SquashThis is the ultimate autumn side dish. Unfortunately, not many in my family like this. I make it at least once a year anyways because I like it. This is the recipe written out. In actuality, I don't measure any of this, I just eyeball the ingredients. Baked Butternut Squash Serves: 4 1 pound butternut squash, medium dice salt and pepper, to taste 1/4 teaspoon cinnamon 1/8 teaspoon ground cardamom 2 tablespoons brown sugar 2 tablespoons lemon juice 2 ounces whole butter, melted Place the squash in a buttered pan. Season with salt, pepper, cinnamon, cardamom and brown sugar. Drizzle the lemon juice and butter over the top of the squash. Bake, uncovered, in a 350 degree oven until tender, approximately 50 minutes. 10월 28일 Broccoli CasseroleThanksgiving will be here soon. I am part of a very large, very loving family. We love to celebrate around food. Unfortunately, a lot of us are overweight, we like food too well! However, because there are so many to feed on Thanksgiving (close to 70 in the immediate family), this meal is treated as a potluck. The following recipe is my contribution to the Thanksgiving tradition. My mother was given this recipe by a friend of hers when we lived in Portsmouth, Ohio in the late 1960s. This is one of the only ways I will eat broccoli.
Broccoli Casserole
Recipe By: Marilyn Nibert
Serves: 12 3 boxes frozen broccoli (3 to 4 bags)
2 teaspoons salt 1 tablespoon sugar 1 stick butter, divided 1 tablespoon flour 1 pinch garlic powder 1/2 teaspoon pepper 1/2 pint sour cream 8 ounces American cheese slices 2 cups crushed corn flakes Cook broccoli as directed on package, adding 1 tsp salt and 1 Tbsp sugar to water as it cooks. Drain. In saucepan, melt 1/2 stick butter. Stir in flour, 1 Tsp salt, garlic powder, pepper and sour cream. Set aside. In a 13 x 9 pan, alternate layers of broccoli, sauce, cheese, broccoli, sauce, cheese, etc. End up with cheese layer. Melt remaining 1/2 stick butter. Combine it with crushed corn flakes. Place on top of casserole. Bake in 400* oven for 35 minutes. NOTE: This is good prepared hours before baking. This can be frozen ahead of time. Omit the cornflake crumbs until ready to bake, thaw completely, then add the cornflake crumbs before baking.
9월 11일 Mac & CheeseThis is another one of those not-written-down recipes from my mother. It is not fancy, nor difficult, but I loved it as a child and so do my children. I prefer this to the mac & cheese in the blue and yellow box and it is just a simple to make.
Stove-Top Macaroni & Cheese
2 cups elbow macaroni, uncooked
Velveeta cheese
milk
salt
white pepper
Cook the macaroni as directed on the package, being careful to liberally salt the macaroni as it cooks. Drain in a colander and set aside. In that same saucepan, melt a chunk of Velveeta cheese and a splash of milk until the cheese is melted, stirring constantly. The amount you use depends on how cheesy you want this to be. I use about 1/3 of a loaf of the Velveeta, give or take, and about 2 tablespoons of milk. Season with salt and white pepper. (I think my mother used the white pepper for the flavor and so my brother and I would not "see" that there was pepper in the mac & cheese. It doesn't taste "right" without the pepper.) Once it is melted, stir in the cooked macaroni and heat through, stirring carefully. This will brown and burn quickly if the burner is turned up to high. Serves 4-6. 9월 9일 Parsley PotatoesMy mother used to make this side dish for us when my brother and I were kids. There really was no recipe, so to speak, she just made it off the top of her head. One day I made her sit down and write out what she did when she made these so I could make them for my family. I was amazed at how simple this dish is! The key is to not spare the salt while the potatoes are cooking.
Parsley Potatoes
Serves : 6
3 cups potatoes, peeled and diced 1/2 cup chopped onions 1/2 stick butter or margarine 1/4 cup dried parsley flakes salt, to taste Place potatoes, onions and margarine in saucepan. Add water just until potatoes are covered. Salt as desired. Bring to a slow boil. cover and simmer until potatoes are cooked (approx. 15 minutes). Add parsley flakes just before serving. This is not a recipe that can be prepared ahead of time. It really is not very good as a leftover either. But it comes together so quickly and simply that it is not necessary to make it up early. |
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