Creamy Au Gratin Potatoes

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Angela's Potato Salad Recipe

7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
1 stalk celery, diced
1 jar (2 oz) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
*Dressing

The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bolw. Dice onions, celery, pickles and with pimientos add to potato-egg mixture;blend lightly but thoroughly.

*Dressing
1 cup mayo
1 T vinegar
1 T sweet pickle juice
1 t. salt
1/4 t. garlic salt
1/8 t. pepper
1 T. prepared mustard
1/4 t. celery seed

Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.

Angela's Cranberry Fluff Salad

2 cups raw cranberries, ground
1/2 cup sugar (you have 3/4 cup sugar? written next to this)
2 cups diced apples pared or unpared as desired
1/2 cup chopped walnuts
3 cups miniature marshmallows
1/4 t. salt
1 cup heavy cream, whipped

Combine cranberries, marshmallows and sugar; cover and chill
overnight. Add apples, walnuts and salt. Fold in whipped cream. Chill.
Serve as a salad or as dessert. Makes about 12 servings.

Meat Loaf {via Better Homes and Gardens}

2 eggs, beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoons snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried leaf sage, basil, or oregano, crushed

1/8 teaspoon black pepper

1 1/2 pounds lean ground beef, lamb, or pork

1/4 cup ketchup

2 tablespoons packed brown sugar

1 teaspoon dry mustard

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

Angela's Hashbrown Casserole

6 eggs, well beaten

1 (12 oz) can evaporated milk

1 t. salt

½ t pepper

1 (30 oz) pkg frozen shredded has browns (if using O’Brian style omit onion and green pepper)

2 c. (8 oz) shredded cheddar cheese

1 medium onion, chopped

1 small green pepper, chopped

1 c. diced ham (optional)

Preheat oven to 350 degrees. Grease a 13x9 in. baking dish. Beat eggs in a bowl until well blended. Stir in evaporated milk, salt and black pepper. Add other ingredients, mix well. Pour into baking dish. Bake for 60-65 minutes or until set.

Alison's Black Bean Soup

1 yellow onion, chopped

1 green and 1 red pepper chopped

Saute until softened – then add:

1 can chicken broth

3 cans black beans

1 can stewed tomatoes

Simmer for 25 minutes

Serve over brown rice

Top with sour cream and salsa

White Chicken Chili {via Our Best Bites}

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.