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Nutty Wild Rice 
- 1 (6-ounce) package long-grain and wild rice mix
- 1 cup dried cherries
- 4 green onions, chopped
- 1/3 cup orange juice
- 1/4 cup olive oil
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon pepper
- 1 cup pecan halves, toasted
Prepare rice according to package directions. Add cherries and next five
ingredients; toss. Cover and chill
at least 2 hours and top with toasted pecan halves before serving.
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Spiced Baked Squash
Cut an acorn or Hubbard squash in half and scoop out the seeds.
Add to each cavity, 2 tablespoons pineapple juice and 1/4 teaspoon pumpkin
pie spice. Wrap in foil and bake at 350°
for 1 hour. Add brown sugar to taste. Serves
4.
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So Easy Potatoes
and Cheese
5 pounds red potatoes
1/2 cup butter
1 pint half-and-half
1 pound Velveeta Cheese
Cook potatoes in skins the day before serving. Refrigerate overnight, then
peel and grate into a 13x9-inch pan; set aside. Combine butter, half-and-half,
and cheese in a saucepan until cheese is melted. Let stand at room temperature
for one hour.
Bake at 375° for one hour or until cheese is golden.
Serves 12.
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Creamy Mashed Potatoes
5 pounds red potatoes, peeled and
cut into 1-inch pieces
1/4 teaspoon salt
1 (10-ounce) container refrigerated Alfredo sauce
1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
Cook potato and 1/4 teaspoon salt in boiling water to cover 15 to 20 minutes
or until potato is tender; drain Stir in remaining ingredients; mash with a
potato masher until mixture is smooth. Serves 6.
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Cumin-Roasted Potatoes
1 1/2 teaspoons whole cumin seed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoons paprika
2 pounds russet potatoes, peeled, cut into 1-inch pieces
Preheat oven to 450°. Stir whole cumin seeds in heavy small skillet over
medium heat just until fragrant, about 45 seconds. Transfer cumin seeds to
13x9x2 inch baking pan. Add olive oil, salt, and paprika and whisk to blend. Add
russet potato pieces and toss to coat well.
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Wild Rice with Almonds
and Cherries
1 box (2 3/4 ounce) quick-cooking
wild rice (1 1/2 cups before cooking)
2/3 cup apple cider or unsweetened apple juice
1/4 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
1/4 cup dried tart cherries
In a medium saucepan, bring cider, 2/3 cup water and salt to a boil. Stir in
wild rice, reduce heat to low and cover pan. Simmer for 5 minutes. Remove pan
from heat and drain excess liquid, if necessary.
Meanwhile in a medium skillet, melt the butter. Add almonds and cherries and
stir. Cook gently for 5 minutes. Transfer wild rice to the skillet, stir and
season to taste. Makes 3 servings.
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Rosemary New Potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon, snipped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground fresh pepper
1 pound whole tiny new potatoes
In a large mixing bowl, combine olive oil, garlic, rosemary, salt and pepper.
Add potatoes and toss to coat.
Tear off a 36x18-inch strip of heavy foil. Fold in half to make a double
thickness of foil that measures 18x18-inches. Place potato mixture in center of
foil. Bring up 2 opposite edges of foil with a double fold. Then fold remaining
ends to completely enclose the vegetables, leaving space for steam to build.
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Mashed
Potatoes with
Sour Cream & Buttermilk
6 pounds russet potatoes, peeled and
cut into 1 1/2-inch pieces
3/4 cup buttermilk
1/2 cup sour cream
1/4 cup butter, room temperature
1/2 teaspoon celery salt
Cook potatoes in large pot of boiling salted water until tender, about 35
minutes. Drain potatoes. Return potatoes to pot. Mash until smooth. Add
buttermilk, sour cream, butter and celery salt; stir over low heat to melt
butter. Season to taste with salt and pepper. Serves 10.
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Easy Corny Casserole
1 cup cream-style corn
1 cup corn
1 tablespoon sugar
2 eggs
1 small package cornbread mix
1 cup butter, melted
Mix all ingredients and bake in a buttered 9x9x2-inch baking dish at 350°
for one hour. Serves 4-6.
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