Category: Vegetable

Sweet Potatoes/Judi

~ Robbie Gladmon ~ Leave a comment

From: Judy Melendick

  • 3 lbs. sweet potatoes  cooked, skinned,cubed
  • 2 eggs
  • 1 c. sugar
  • 1 teaspoon vanilla
  • 1/3 c. milk
  • Topping
  • 1 c. brown sugar
  • 1/3 c. flour
  • 1/3 c. butter
  • 1 c. pecans – chopped
  • cinnamon to taste 2 teaspoons
  1. Pre heat oven 350
  2. Spray 9 x 13 baking dish
  3. Large Bowl: mash/beat cooked sweet potatoes
  4. Add: eggs, sugar, vanilla & milk
  5. Beat till blended
  6. Pour into baking dish
  7. Topping:
  8. Mix all ingredients spread on top of potatoes
  9. Bake uncovered 30 minutes

 

  • 5 lbs. sweet potatoes cooked, skinned,cubed
  • 3 eggs
  • 1 c. sugar
  • 1 1/2 tea. vanilla
  • 1/2 c. milk
  • Topping
  • 1 2/3 c. brown sugar
  • 3/4 c. flour ?
  • 1 stick butter
  • 2 c. pecans
  • cinnamon to taste 2 teaspoons

Tri Color Macaroni Salad

~ Robbie Gladmon ~ Leave a comment
  • 12 oz. tri color rotini pasta
  • 2 c. broccoli florets
  • 1/4 c. balsamic vinegar
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper
  • 3/4 c. olive oil
  • 1 c. shredded carrots
  • 3/4 c. fresh chopped basil – divided
  • 3/4 c. red/or yellow/or green bell pepper finely chopped – divided
  • 1 c. kalamata olives
  • 3/4 c. fresh grated parmesan cheese
  • 1/2 c. green onions – sliced
  1. Cook rotini according directions on box   add broccoli last few minutes
  2. Whisk together: vinegar, salt & pepper, oil
  3. Combine: dressing with rotini, broccoli
  4. Add: carrots, 1/2 c. each of basil – red pepper – olives
  5. cheese & onion
  6. Mix well
  7. Garnish with 1/4 c. basil – red pepper

Heavenly Potatoes Breakfast

~ Robbie Gladmon ~ Leave a comment

From: Night B 4

  • 6 cook & grated peeled potatoes
  • 2 pints whipping cream
  • onion salt & pepper to taste
  1. Preheat oven 350
  2. Grease 9 x 13 glass baking dish
  3. Layer 1/2 the potatoes in dish
  4. Pour 1 pint cream over top
  5. Sprinkle with onion salt & pepper
  6. Repeat Layers Cover refrigerate overnight
  7. Cook 1 hour

You can subsitute real chopped onions for onion powder & fresh grated potatoes in diary isle

Hashbrown Breakfast Bake

~ Robbie Gladmon ~ Leave a comment
  • 2 pound package frozen shredded hashbrowns
  • Salt & pepper to taste
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 10 3/4 oz. cream of chicken soup
  • 3 cups cheddar cheese
  • 1/2 cup butter
  1. Pre heat oven 350
  2. Grease 9 x 13 pan
  3. Place hashbrown in pan and season with salt & pepper
  4. Combine: onion, sour cream, soup POUR over potatoes
  5. Sprinkle cheese Dot with butter
  6. Bake 1 hour until top is golden