Hot Bacon Dressing

3 eggs
¾ cup sugar
¾ cup water
½ cup cider vinegar
½ lb bacon, cut small (I use 1 lb)
2 tablespoons flour
Beat eggs – stir in sugar, water and vinegar. Fry bacon until crisp, stir in flour, cook until bubbly. Stir in egg mixture. Cook and stir until thickened. Pour over potatoes or lettuce.

by: bewitched

Crockpot Bacon Cheese Potatoes

Serves: 6
Ingredients
¼ pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
1 small onion, thinly sliced
6 – 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve)

½ pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Instructions
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 4-6 hours.

Notes
Do not use as much onion if using green onions. I only used a ½ an onion.

Linda in Colorado Springs

Yams/Sweet potato Casserole

(Adjust recipe for the amount of yams you have)

3 large cans of Yams-drained

1/2 cup raisins

1/2 cup pecans - chopped

Mix these in a baking pan

Sprinkle a little bit of brown sugar over the top according to personal taste of sweetness.

Melt 1/2 cup butter in 3/4 cup water. Pour over yam mixture.

Bake in 350 degree oven until water is absorbed and heated through.

This is sweet and I realize not all people enjoy that, but for people who do, maybe you will enjoy.

Retha

Squash Casserole II

Ingredients
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed butter-flavored crackers
2 tablespoons butter or margarine


Directions
1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes

by: Ozzysmom

Watermelon feta cheese salad

One bag spring mix salad fixin's
Watermelon, cut into bite-size pieces
a red onion, chopped
one smallish container, feta cheese (I prefer the one without the herbs, but you can experiment)

Toss all the ingredients together.
Dress with balsamic vinegar.(the original recipe called for the dark balsamic, but, for looks' sake, I use golden balsamic. Brown splotches on watermelon look funny.


You may want to put a card telling what this is if you are serving it at a cookout. People have told me they thought it was tomatoes. They still like it, I think they like it more when they taste it, but you gotta warn people.

by: Rachel

Sauerkraut salad

I have not tried this 1 but intend to I ran across it the other day
1 lg can sauerkraut drain well
1 cup celery chopped
1 lg onion chopped
1 green pepper chopped
1 can pimientos chopped
1+1/4 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
Mix sauerkraut, celery, onion, green pepper,and pimientos, set aside. Mix sugar, vinegar and oil. Mix all ingredients stir and let stand 2 days stirring occasionally.
Refridgerate and it will keep for weeks

Kathy

Rice Salad

1 can 4oz. sliced mushrooms drained
1 tomato chopped
2 cups minute rice Not cooked
1 cup Italian dressing
1 cup water
1 cup diced cucumbers
1/2 cup chopped green onions
1 16oz can green peas drained

Boil 1 cup Italian dressing and 1 cup water. Remove from heat add the 2 cups rice, cover let stand 5 to 10 minutes. Stir rice put in a large bowl. Add drained peas and toss, let cool. Then add mushrooms, cucumbers, green onions and tomatoes, toss refrigerate till ready to serve.

by: sweetums

Grape Salad

2 lbs green grapes
2 lbs red grapes
8 oz sour cream
8 oz cream cheese
1/2 cup sugar
1 teaspoon vanilla

Wash grapes--remove from "stems". Set aside
Cream cream cheese, sour cream and sugar together. Add vanilla. Gently mix together.

You can add finely chopped pecans.

By: irene69

Rachaels Layered Salad

Basic ingredients:

Iceberg lettuce
Bacon
Red onion
Califlower
Peas
Mayonnaise
Romano or Parmesan cheese (if using an entire head of lettuce, use entire container of good quality cheese in dressing. If using 1/2 head lettuce, use 1/2 container of cheese.)
Salt & pepper (to taste) but allow that cheese and bacon will add saltiness to the salad.

Optional ingredients: hard boiled egg, green onions, fresh spinach, broccoli etc... Perhaps some sunflower seeds or pine nuts.
For a main dish add layers of cooked chicken, turkey, pancetta etc...

Directions:

Arrange in serving bowl, lettuce, red onion, cauliflower, peas and any other choices in layers.
Mix mayonnaise and cheese together, spread over top of salad, cover and place in refrigerator.

Cook bacon, chop and set aside to top salad before tossing.

Enjoy!

Georgia

Pasta Shell Salad

Key Ingredients – as much or as little as you like

Pasta shells
Frozen peas
Cherry tomatoes
Mayonnaise
Ranch buttermilk dressing
Shredded mozzarella cheese
Bacon bits

1. Cook pasta, drain and lightly coat with mayonnaise. Set aside.
2. Mix rest of ingredients together.
3. Gently toss all together.
4. Can eat right away or chill. Flavors blend better if chilled first before serving.

AbbieIA

Baked Beans

1 large can baked beans
1 can chili beans
1/4 or 1/2( original recipe calls for 1/2 cup) brown sugar. I use 1/4
1/4 cup mustard
1/2 cup ketchup
1 onion chopped
1+1/2 Lbs. ground beef
4 slices bacon

Brown ground beef and onion together with salt, pepper to taste (drain).
Mix and pour all ingredients except bacon into 9x13 lightly sprayed pan. Place bacon on top and bake 350 45-60 minutes.

by: sweetums

Corn Bread Salad

Layer these in a dish:

Crumbled corn bread
pinto beans (I use Luck's right out of the can)
tomatoes, chopped
green pepper, chopped
onion, chopped
corn (right out of the can; I omit this because I don't care for corn)
cheddar cheese, shredded
ranch dressing

Very good, especially the next day.

Robin - NC

Oven-Roasted Corn on the Cob

3 PointsPlus points
4 servings

2 tbsp cilantro, finely chopped
2 tbsp lime juice
1 tbsp olive oil
1 tbsp water
4 ears corn on cob, shucked

preheat oven to 450F. 4 sheets aluminium foil.

In shallow bowl, combine 1st four ingredients. Roll corn in mixture, place on foil. Brush each ear with remaining cilantro oil, wrap and place in hot oven. Bake for 25 min. turning occasionally. (Also great on the Grill)

Potato pancake wedges

3 medium potatoes about 1 lb.
1/4 cup milk
2 tablespoons all purpose flour
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs beaten
2 tablespoons margarine or butter

Peel and shred potatoes on a grater or food processor, shred enough to measure 2 cups. Rinse well, drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 servings; 195 calories per serving.

by: Mary!

Party Mashed Potatoes

12 medium potatoes, cooked
8 oz. cream cheese
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs, slightly beaten
1/4 cup minced onion
1 tsp. salt
dash pepper

Mash potatoes. Add cream cheese and butter in small pieces. Beat until
melted and completely absorbed. Blend in sour cream. Add eggs, milk,
onion and seasoning. Beat until fluffy. Put in greased casserole and
refrigerate several hours or overnight. Bake at 350 for 45 minutes
until lightly brown. Serve in the casserole dish.

Michael's Best Button Mushrooms

6 Tbs. extra virgin olive oil
1-1/2 lbs. whole small button mushrooms, cleaned
3 Tbs. butter
Sea salt or coarse salt
1 Tbs. minced garlic
1-1/2 tsp. fresh chopped thyme leaves
2 Tbs. lemon juice
1/2 cup white wine
1 Tbs. chopped fresh Italian flat-leaf parsley

In a large skillet over high heat, heat the olive oil. When the olive
oil is hot, sprinkle the mushrooms in a single layer on the olive oil.
Do not move or stir the mushrooms until they have caramelized on the
bottom, approximately 2 minutes. If you toss them too soon, they will
release their liquid and begin to steam. When the bottoms are
caramelized, toss them and continue to cook for approximately 5
minutes.

Add the butter and continue to cook and toss for and additional 3 to 5
minutes, until beautifully browned. Season with salt and pepper and
add the garlic; saute another 2 minutes. Reduce heat to medium; add
thyme leaves, lemon juice, and white wine. simmer to evaporate the
liquid and until the mushrooms are glazed with the sauce.

Toss in the parsley, transfer to a warm bowl, and serve immediately.
Makes 4 servings.

Asparagus Gratin

1 lb asparagus,stemmed and peeled 1 inch from bottom
6 slices prosciutto or thin sliced ham
3 tbls butter
1/2 cup fresh breadcrumbs
1/2 cup shredded Gruyere cheese

1. Cook asparagus in pot of simmering water until tender, 7 to 9 minutes. Drain

2. Divide asparagus into 6 equal bundles. Wrap each bundle with slice of prosciutto or ham; place in shallow flameproof dish.

3. Melt butter in small saucepan over medium-low heat. Add breadcrumbs; cook, stirring, 1 minute. Pour mixture over each bundle. Top with Gruyere cheese.

4. Heat broiler. Run bundles under broiler until cheese slightly browns, about 1 minute.

by: Georgia

Rustic Winter Vegetable Tarts

7 ½ C winter vegetables, peeled, seeded, cut into bite-sized chunks (think winter squash, turnip, sweet potatoes, red onion, parsnips, carrots, rutabagas; I also used whole cloves of garlic)
4 slices thick-sliced bacon, bite sized pieces, yes: RAW.
3T olive oil
2T fresh thyme (I just sprinkled on dried thyme to my liking)
1 pkg. rolled refrigerated unbaked pie crusts (both crusts)
1C crumbled feta cheese
1T balsamic vinegar
4 cloves garlic, minced (I did not omit this even though I put whole cloves in, too)

DO NOT pre-heat oven; the veggies roast quicker if they warm up with the oven.
In a large bowl, toss veggies with bacon, 2 T of oil, thyme and salt & pepper to your liking. Spread evenly on a 15x10x1 baking pan. Place pan on lowest rack of cold oven. Turn oven to 450*F. roast 35 minutes, stirring veggies every 10 minutes. (I roasted for closer to 40 minutes). i thought bacon would be too soft but it does crisp up when you bake the tarts.

Meanwhile, roll each crust to ~12x12 square and cut into 4 equal squares (8 total-doesn’t need to be exact). Divide between 2 cookie sheet lined with parchment (I just sprayed with Pam).

Remove veggies from oven, stir in ¾ C cheese, vinegar and minced garlic. Set aside. Leave oven on, adjust racks to lower center and upper positions.

Divide veggies among dough squares, leaving generous 1” borders; pleat as necessary to form tart edges. Sprinkle with remaining cheese (I just used the ¾ C cheese and no springs of fresh rosemary).

Bake 20 minutes or until tarts are golden brown; swap sheets if necessary. Drizzle with remaining oil and sprigs of fresh rosemary (I didn’t do this).

by: :)udi

Mayonnaise Biscuits

3 c. sifted flour
6 tsp baking powser
1 tsp salt
6T Mayonnaise
1 1/4 c. milk

Mix ingredients and place on lightly floured board and knead lightly until smooth on one side. Roll to 1/2" thickness. Cut with floured cutter. Bake at 425 degrees for 12 minutes.

By: Lynette

Corn Casserole

Here's the Corn Casserole recipe I use. I grabbed this one off the Net. The one I make has cheese in it and on top of it. Roughly 1 to 2 cups. You put half in the mixture and 1/2 on top ... about 5 minutes before it's done cooking.

Ingredients

* 1/2 cup butter, melted
* 2 eggs, beaten
* 1 (8.5 ounce) package Jiffy corn bread mix
* 1 (15 ounce) can whole kernel corn, drained
* 1 (14.75 ounce) can creamed corn
* 1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

By Kathie B