Light and Lemony Fruit Salad

Ingredients

1 (3 1/2 ounce) packages instant lemon pudding
1 (10 ounce) bottles maraschino cherries, halved,drained...
1 (8 ounce) containers Cool Whip, thawed
1 (21 ounce) cans chunk pineapple, do not drain
1 (12 ounce) cans mandarin oranges, drained
2 cups mini marshmallows

Directions

In serving bowl, dump can of undrained pineapple.
Pour pudding mix over and mix into juices.
Set aside for 5 minutes to slightly set.
Meanwhile drain oranges and cherries, patting dry if necessary.
Mix into pineapple mixture along with marshmallows.
Gently fold in cool whip.

Cracker Barrel Meatloaf

Ingredients

2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard

Directions

Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping.
Spoon half of the topping over the meatloaf after 30 mins of baking.
Return loaf to oven for 10 more mins of baking.
Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 minutes more.

Hamburger Potato Cheese Casserole

Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment) 

Directions

1. Use 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
2.Preheat oven to 350.
3.Brown hamburger and onion.
4.Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5.Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
6.Make Cheese sauce:.
7.Melt 3 T butter in saucepan over med-high heat.
8.Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9.Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10.Reduce heat, stir till thickened and bubbly.
11.Remove from heat and add shredded cheddar. Stir until cheese melts.
12.Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13.Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14.Even with the leanest ground beef, this can get little pools of grease on top - Spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Bulk Mashed Potatoes

Freezable, Holdable Mashed Potatoes for 25 with Garlic variation

Ingredients:

25 servings

No extra butter, yet great flavor and good texture. Use Yukon Gold potatoes for best flavor. Use Russets if you must; I never try to mash or freeze red potatoes. If potatoes look watery before freezing, don't worry; the liquid will be absorbed as the dish reheats. 
Preheat 3 gallons water (20-40 minutes).

12 pounds Yukon Gold potatoes 
1 tablespoon oil added to cooking water to reduce foaming 
24 ounces neufchatel or cream cheese* 
4 cups buttermilk or plain yogurt 
1/4 teaspoon cayenne, parsley flakes or dried chives, salt and pepper to taste

Directions:

Peel potatoes and cut into 2-inch chunks. Remove any gray spots; they may be carcinogenic (cancer-causing) fungus. Likewise any green just under the peel; it's mildly toxic. 
Place in 8 to 12 quart pan; add preheated water to cover, bring to a boil over high heat. Then reduce heat to a steady simmer. 

Cover and simmer until the potatoes are very tender, about 20 to 25 minutes. Drain well, you need warm, dry potatoes to avoid lumps. 
If you are not going to mash immediately, you have to keep them hot and dry. Place colander into the cooking pan to keep draining, and place pan lid on top the colander to help keep in the warmth. If it will have to set a few minutes, place a paper towel in between the lid and the potatoes, to absorb steam. 

Return potatoes to the pan. Mash potatoes with a potato masher until light and dry. Add no liquid until the potatoes are as smooth as you like! 

Stir in cream cheese and milk, mash until smooth. 
* garlic-flavor Boursin or Rondele brands soft cheese or other herbal soft cheese,is delicious, or 4 tablespoons crushed roasted garlic, or 1 tablespoon garlic salt adds even more flavor. 
Add parsley flake or chives, salt, pepper to taste.

Cool potatoes to room temperature. Divide potatoes into 2 oiled 9x13" pans or 3-4 9" to10" pie pans oven safe casserole dishes. Cover with foil; freeze. Or, place prepared mashed potatoes in freezer bags in meal sized portions, squeeze out all the air and seal.

May be heated frozen or thawed overnight in the refrigerator. For the oven, reheat covered at 375 degrees, 40 minutes for thawed potatoes, 90 minutes straight from freezer.

Heat thawed mashed potatoes in the microwave,covered, stirring every 2 minutes.As the potatoes get hot, they will thicken and return to their original texture.

Higher protein variation. You can also use these in place of the cream cheese and buttermilk: substitute 4 cups of cottage cheese beaten smooth with 1 dozen eggs. Slightly grainier texture, but high enough in protein to act as an entree by itself. I often use this for non-vegan vegetarians.

Grilled cheese sandwich with optional zuchinni

Directions

• 1 tablespoon olive oil
• 1 small zucchini, cut into 1/4-inch coins
• Salt
• 1/2 stick (4 tablespoons) butter, softened
• 1/2 cup finely grated Parmesan
• 4 slices bread
• 4 ounces Gruyère, cut into 1/4 inch- or 1/8 inch-thick slices
• 1/4 cup fresh basil leaves

 Ingredients 

1. Add the olive oil to a large skillet set over medium-high heat. Add the zucchini coins in an even layer on the bottom of the pan. Sprinkle the zucchini with salt and let them fry in the oil until deep golden, about 3 to 5 minutes. Flip and fry the other side the same way as the first.
2. Transfer the zucchini to a plate and set aside.
3. In a small bowl, combine the soft butter and Parmesan, mixing together with a rubber spatula until well combined.
4. Slather the Parmesan-butter on one side of each piece of bread. (Leftover butter can be wrapped and refrigerated for up to 1 week.)
5. On the unbuttered side of two pieces of bread, add a couple pieces of Gruyère followed by half of the zucchini coins. Top with fresh basil and a couple more pieces of Gruyère. Add the two remaining pieces of bread to the tops of the sandwiches, butter side up.
6. Sear the sandwich in a skillet set over medium-low heat. Cook until the cheese is melted and the bread is deep golden.
7. Remove from the pan, slice in half, and serve warm

Zucchini boats

Slice 2-4 Zucchinis in half lengthwise.  Scoop out insides.
Drizzle with oil, salt, pepper.
Place on baking sheet.  Line sheet with foil

Chop zucchini scooped out.

Fry 4-5 slices of chopped bacon.

Add 1/2 Onion, chopped

4 chopped garlic cloves.

Saute till browned.  Use Olive oil as needed

Mix in a bowl

1 egg

1/2 cup parmesan cheese, grated

1/2 cup bread crumbs

Chop zucchini saved from above and add.

fill each zucchini with above.

Bake at 425 for 12 to 15 min, or brown.  

Top with Mozzarella cheese, and broil.  Top with chopped scallions.

(modified from a recipe, modified from another recipe, and untried.)

Corn Bacon and Potato Chowder

Ingredients

1 medium uncooked Yukon gold potato(es)

1 spray(s) cooking spray

4 piece(s) yellow corn on the cob, kernels removed with a knife (or w can of whole kernel corn)

1 small sweet red pepper(s), diced (Sub broccoli)

1/2 cup(s) uncooked celery, chopped

1/4 cup(s) uncooked onion(s), chopped

 4 oz uncooked Canadian-style bacon, diced

 2 cup(s) fat free skim milk

 1/2 tsp table salt

 1/4 tsp black pepper

 1/8 tsp hot pepper sauce, or to taste

 2 medium uncooked scallion(s), thickly sliced

Directions

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. 

Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. 

Season with salt, pepper and hot pepper sauce; stir to combine. 

Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions. 

1 1/2 cups per serving.