Criss Cross Potatoes

Ingredients

  • Potatos

Directions

  1. Slice potatoes length wise, then quarter. Butter well. Place in shallow pan. Add salt and pepper and paprika. Cook for 1 hour at 350 degrees Also, could sprinkle with Cajun seasoning for spicy potatoes

Creamy Brussels Sprouts

Recipe adapted from “All About Braising” by Molly Stevens.

Yield

2-4 servings

Ingredients

  • 1 pound Brussels sprouts
  • 3 tbsp unsalted butter
  • Juice of a lemon
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup vegetable broth (or water)
  • Salt and freshly-ground black pepper

Directions

  1. Wash and trim the base and ragged outer leaves of Brussels sprouts. Cut them in half and set aside.
  2. Melt butter in a large skillet over medium heat.
  3. Add Brussels sprouts and cook until they begin to brown (5-10 minutes). Season with salt and pepper.
  4. Pour in the cream, milk and vegetable stock and reduce to a low simmer. Cover with lid and braise over low heat for 10 minutes.
  5. Transfer the Brussels sprouts to your serving dish with a slotted spoon.
  6. Add the juice of a lemon to the remaining sauce in the skillet and reduce, on medium-heat, until it develops a fawn color, about 3-5 minutes.
  7. Pour over the Brussels sprouts, toss and serve hot or warm.

Cranberries with Brandy

Yield

2 cups

Ingredients

  • 1 bag cranberries,
  • 2 cups sugar,
  • ½ cup Brandy.

Directions

  1. In 9 X 13 pan combine 1 bag cranberries, 2 cups sugar, ½ cup Brandy.
  2. Do not stir!
  3. Bake covered for 1 hour at 350º

Cheezy Potatoes

Phil’s favourite

Yield

9×13 pan

Ingredients

  • 2 lbs frozen hash browns
  • 1/2 cup melted butter
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 2 cups grated Cheddar cheese
  • 1/2 cup chopped onion
  • 1 can cream of chicken soup
  • 2 cups sour cream

Directions

  1. Slightly thaw potatoes and combine with 1/2 cup melted butter, salt and pepper, onions, soup, sour cream and cheese. Mix. Pour into buttered pan.
  2. You could top this with 2 cups cornflake crumbs mixed with 1/4 cup butter.
  3. Bake uncovered at 350 degrees for 45 minutes. Serves 16

Carrots el Turco

I think this recipe came from Auntie Muggs.

Yield

6 servings

Ingredients

  • 1 lb. carrots grated
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/4 cup butter
  • 2 tbsp slivered almonds
  • 2 tbsp amaretto
  • 1 tsp lemon juice
  • salt and pepper to taste

Directions

  1. Put first 4 ingredients in a skillet, bring to a boil, cover, cook over low heat for 10 minutes watching that it doesn’t burn.
  2. Combine remaining ingredients, heat gently and stir into carrots just serving.