Sunday, December 25, 2011


1. Turkey, baked in a bag.

2. Mashed potatoes, red, skin on, mashed with butter and some roasted garlic.

3.  Grandma’s Green Bean Casserole from

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/4 cup onion, diced
  • 1 cup sour cream
  • 3 (14.5 ounce) cans French style green beans, drained
  • 2 cups shredded Cheddar cheese
  • 1/2 cup crumbled buttery round crackers
  • 1 tablespoon butter, melted
Preheat oven to 350 degrees F
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven until the top is golden and cheese is bubbly.

4. Darlene’s Buttered Squash 

Preheat oven to 350
Combine in large saucepan over low heat:
1 package frozen squash
3 T. butter
6 T. sugar
2 eggs
½ c. milk
½ t. ginger
¼ t. coconut flavor
¼ t. salt
Bake in casserole dish for 30 minutes, until set in center. Or, set it up in a crock pot to save room in your oven.

5. Cranberry Sauce

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Mash if desired.

6. Rolls Rhodes Multi-Grain heat and serve.

Thursday, December 8, 2011

Another Vegetable Soup

I should start by stating that I like hearty soups.  I don't tend to cook flavored water.

So, for dinner tonight, we're having vegetable soup and grilled cheese.

For the vegetable soup,  I dumped the following ingredients into the crockpot, and turned it on:
3 cans of diced tomatoes (with these flavors: fire roasted, basil, garlic, rosemary and oregano)
2 cans of beans, drained
1 package of mixed vegetables
probably about 1/2 can of water

My verdict:  very good!