3 lb. butternut squash, peeled, seeded, cubed*
¾ cup milk
6 Tbsp. butter, melted
3 eggs, beaten
½ tsp. vanilla
¾ cup sugar
3 Tbsp. flour
½ tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
½ cup graham cracker crumbs
¼ cup packed brown sugar
2 Tbsp. butter, melted
Place squash in large saucepan; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a mixing bowl; beat just until smooth. Add milk, butter, eggs, and vanilla; mix well. Combine the dry ingredients; add to squash mixture and mix well. Transfer to a greased, 2-qt. baking dish. Cover and bake at 350 degrees for 45 minutes. Meanwhile, in a small bowl, combine the topping ingredients until crumbly; sprinkle over squash. Bake uncovered for 12-15 minutes or until heated through.
Yield: 10-12 servings
*Note: Frozen squash may be substituted.
2 cans French string beans
2 cans artichoke hearts, drained and mashed*
1 large onion, chopped or thinly sliced
3 cloves of garlic, minced
½ cup olive oil
1 cup bread crumbs, divided
1 cup Parmesan cheese (freshly grated)
Salt and pepper
Sautee onions in oil; add garlic. Drain beans and add the beans and mashed artichoke hearts to the onions and garlic. Cook until well mixed and soft. Remove from stove and add half of the bread crumbs, cheese, salt, and pepper. Put into a casserole dish with reserved, buttered bread crumbs on top. Bake at 350 degrees for 20-25 minutes.
*Note: May use seasoned or unseasoned artichokes.
2 large bunches of raw broccoli, cut into flowerets
1 lb. bacon, cooked and crumbled
2 cups grated cheddar cheese
½ sweet onion, finely chopped (optional)
1/3 cup brown sugar
4 Tbsps. vinegar
1 1/3 cup mayonnaise
Mix mayonnaise, sugar and vinegar together well. Pour over broccoli, onion, bacon and cheese and stir until broccoli is lightly coated. Chill for a few hours.
1 cup water
2 Tbsp. margarine or butter, softened
3 ¼ cups bread flour
¼ cup sugar
1 tsp. salt
3 tsp. bread machine yeast (additional margarine or butter, melted, if desired)
Measure carefully, placing all ingredients except the melted margarine in bread machine pan, in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use Delay cycle.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease large cookie sheet. Divide dough into 18 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30-40 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375 degrees. Bake 12-15 minutes or until golden brown. Brush tops with melted margarine, if desired. Serve warm, or cool on wire rack. (If there are any left over, they make great sandwiches the next day.) This is hands-down the favorite side dish of my family and all guests we have ever had.
1 yellow cake mix (two-layer)
1 box vanilla instant pudding
½ cup oil
1 pint of blueberries
Mix together one yellow cake mix, vanilla instant pudding, eggs and oil. Fold in one pint of blueberries (I get frozen blueberries from the freezer section but thaw them before you use them in this recipe). Bake at 325 degrees in greased Bundt pan for one hour. Cool for 15 minutes before serving.
I like to coat the Bundt pan with sugar after greasing it. It adds a nice touch to the surface of the cake.