Au Gratin Potatoes

7 POTATOES, boiled in skins until crispy tender
1 (16 oz) container SOUR CREAM
1 (10.75 oz) can CREAM OF CHICKEN SOUP
1/4 cup BUTTER, melted
1 cup CHEESE, grated (I like Colby-jack or Medium Cheddar)
1/4 cup ONION, minced

Preheat oven to 375 degrees F (190 degrees C).
Boil potatoes in water until a fork can pierce through the potatoes. I like them a little crisp.
Peel and grate the potatoes. Put in a mixing bowl.

In a separate microwavable dish, add minced onion and butter. Microwave until onion is tender (it will burn easily, so keep an eye on it).

Mix together and add to grated potatoes: sour cream, cooked onion & melted butter, cream of chicken soup and cheese; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish or casserole dish and sprinkle top with corn flake crumbs.

Bake in the preheated oven or microwave until the casserole is warmed through and bubbling.




Apple Crumble

8 cups Apples, peeled and sliced
1/3 cup Sugar
2 Tbsp Flour
1/2 Tsp Cinnamon
Mix sugar, flour and cinnamon together. Add flour mixture to peeled apples. Place apple mixture in a buttered 9x13 cake pan. Set aside.

1 1/2 cups Flour
3/4 cup Sugar
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
2/3 cup Butter
Mix together the flour, sugar, cinnamon and nutmeg. Add butter. Cut butter into flour mixture. place flour mixture on top of thd apples. Bake at 450 degrees for 12 minutes then at 350 degrees for an additional 40 minutes or until the apples are soft. Serve with ice cream.

Good Eats Roast Turkey

Alton Brown on foodnetwork.com

Ingredients:

1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

German Apple Pancakes

1 cup sifted FLOUR
1/2 teaspoon SALT
1 teaspoon BAKING POWDER
2 tablespoons SUGAR
2 EGGS, beaten
2/3 cup MILK
1/3 cup WATER
1-2 cups APPLE, peeled and thinly sliced

Sift dry ingredients. Combine liquids and add to dry ones. Combine swiftly, but do not beat. Add the apples. Fry in a mixture of lard and butter. Serve with syrup and sausage.

*note: I come from Swiss Heritage. My mom saved this recipe. On it she wrote "mom made these for my grandmother".

Dorothy Morris's Enchiladas

Preheat oven to 350 degrees
1 package Corn Tortillas
1 pound Ground Beef
1/2 cup chopped Onion
1/4 Green Pepper, chopped
1 can Enchilada Sauce (she uses Little Pancho brand)
1/2 pound cheese

Brown hamburger and onion, add green pepper whe meat is almost browned. Drain.
Fry tortillas one at a time, drain. Place a healthy portion of meat on tortillas, top with cheese, roll up. Pour 1/2 can of enchilada sauce in a casserole dish. Place rolled enchiladas in pan. Pour remaining sauce over enchiladas, top with cheese. Place in oven to warm and melt cheese.

Grandma Leavitt's Pineapple Upside Down Cake

1 cup Sugar
3 Eggs
1/2 cup Water
1 cup Flour
1 1/2 teaspoon Baking Powder
Pineapple Slices
1 cup Brown Sugar

Place pineapple slices in the bottom of the baking dish, as close together as possible. Cover the pineapple with brown sugar. Pour batter over the top of brown sugar and pineapple.
Bake at 350 degrees.
Serve warm with whipped cream.

* Note: Apricots or peaches may be substituted for the pineapple.

Sue's Oven Barbecue Ribs

Pork Ribs
Lemon Juice
1 Small Onion, sliced
1 cup Catsup
1/4 cup Brown Sugar
1/4 cup Vinegar
1 teaspoon Dry Mustard
1 teaspoon Chili Powder
1/2 teaspoon salt
1/2 teaspoon Paprika
2 tablespoons Worchestershire Sauce

Place Pork Ribs in a baking dish. Douce with lemon juice. Place slices Onion on top. Cover and bake for one hour.

While meat is cooking, mix remaining ingredients on a bowl to make BBQ mixture.

Remove pan from oven. Discard juices from meat. Pour BBQ mixture over meat, cover and bake for one more hour.

Whole Roasted Crockpot Chicken

1 Whole Chicken (rinsed)

Salt & Pepper to taste

A few tablespoons of butter

1/2 medium yellow onion

Optional seasonings:

Lemon slices

Paprika

Poultry Seasoning

Carrots / Celery

Lift skin on breast of chicken and place a couple of TBSP of butter under skin. Place a couple of crumpled tin foil pieces on bottom of crock pot. Season top and bottom of chicken with desired (librally season) seasonings and place breast down in crock pot. You can also place chicken on a bed of chopped potatoes and carrots instead of tin foil. If chicken is frozen, cook on high for approximately 6 hours until juices run clear. This chickin was seriously so delicious and fell right off of the bone!

Zuppa Toscana

1 lb. spicy Italian Sausage – crumbled
(3) 14.5 oz. cans (about 6 cups) Chicken Stock or Broth
3 lg. Russet Potatoes – scrubbed clean, sliced with the skin on
2 Garlic Cloves – peeled, crushed or pressed
1 med. White Onion – peeled, chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy Whipping Cream
salt and pepper – to taste

     In a frying pan, brown sausage over medium to medium-high heat, breaking up into small pieces as it cooks. Drain and rinse sausage. Set to the side.
     Meanwhile, in a large pot, place chicken broth, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender.
     Add sausage and simmer for 10 minutes. Add kale and cream, simmer (do not boil) until Kale wilts. Heat thoroughly. Serve with your favorite bread.
    
Notes:
1.  If you are looking for a milder flavor, use Mild Italian Sausage and add crushed red pepper flakes to your taste.
2.  In the case that you don't have chicken broth or stock, you may substitute 6 qts water and chicken bouillion. This of course, is not preferred.
3. For the Kale, I always cut out the center stem. I like the Kale in large, approx. 2" square, chunks. You decide.
4.  If using a crock pot for preparation, add all ingredients to the crockpot except the cream and kale. Add them just before serving.

Ham & Cheese Sliders

I had never had sliders before until my friend Mary made them for a Relief Society breakfast.  As soon as I ate one, I was sold!  They are so yummy, and not what I expected at all.  If I would have ever seen the list of ingredients before eating them, I probably would have thought they would be gross.  But they're not, they are delicious!  And the best part?  You make them the night before then all you have to do in the morning is throw them in the oven.

You need:

2 dozen sweet rolls 

1 1/2 pounds thin sliced ham

8 oz. sliced Swiss cheese

2 cubes butter

2 Tbsp Worcestershire sauce

1 1/2 tbsp dry mustard 

1 Tbsp sesame or poppy seeds

1 Tbsp onion flakes 

1 tsp garlic salt

Slice the tops off the rolls and place the bottoms in a 9x13 pan. You will need 2 pans. Put meat & cheese on each roll and replace the tops. Mix the remaining ingredients and bring to boil in the microwave. Pour the mixture over the sandwiches. Cover with foil and refrigerate over night. Bake at 350 for 10-20 minutes, 15 minutes covered with tinfoil and the remaining time without the tinfoil off (until the tops are golden brown and crunchy).

Note – Can use any type of deli meat with a favorite cheese.

FYI: I make half of the recipe (12 rolls) because 24 is way too much for my little family.  Also, I have made them without letting them sit overnight and they are still really good.