Recipe Box

Garlic-and-Herb Mashed Potatoes

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From the kitchen of: Unknown.

  • 4 pounds (about 6) baking potatoes, peeled and quartered
  • 8 cloves garlic, peeled
  • 3 tablespoons unsalted butter
  • 3/4 cup milk or heavy cream, or a combination of both
  • Kosher salt and freshly ground white pepper to taste
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped herbs (any combination basil, thyme, chervil or chives).

1. Place the potatoes and garlic in a large saucepan and cover them with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.

2. While they are still warm, pass the potatoes and garlic through a ricer or mash with a potato masher. Return the potatoes to the pan and stir in the milk or cream and the butter. (Add more milk or cream if they seem too stiff.) Stir in the parsley and herbs. Season to taste with salt and pepper and serve.

Yield: 6 servings.

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Green Bean French Fried Onion Casserole

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From the kitchen of: Durkee French Fried Onions.

  • 2 1 pound cans cut grean beans, drained
  • 1/3 cup milk
  • 1 cup condensed cream of mushroom soup
  • 2.8 ounce can Durkee French Fried Onions

Combine all ingredients except 1/2 can onions, put in 1 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes. Top with remaining onions, bake 5 minutes. Serves 6.

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Hash Brown Casserole

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From the kitchen of: unknown.

  • 2 pounds hash browns
  • 1 pound velveeta cheese
  • 1/2 package vidalia onions frozen or 3/4 cup onion
  • 2 cups Hellmans or Kraft mayo
  • 3/4 jar of Bacos

Break up hash browns. Cube Velveeta cheese, dice onion. Add bacon and mayo. Combine all in large bowl. Bake uncovered at 350 degrees for 45 minutes or 1 hour, until brown on top.

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Matt’s Garlic Cheese Biscuits (Like Red Lobster’s)

From the kitchen of: Matt Purcell.

  • 2 cups of Bisquick Mix
  • 2/3 cup of Milk
  • 1 cup shredded Cheddar Cheese (or substitute jalpeno, mozzarella, or swiss)
  • 1 teaspoon of Parsley Flakes
  • dash garlic

Heat Oven to 450 degrees. Grease cookie sheet. Mix all ingredients until soft dough forms; spoon and drop heaping tbsp of dough onto cookie sheet. Bake for 10 minutes until golden brown.

  • 1/2 teaspoon garlic
  • 1/2 stick margarine

Brush with butter and granulated garlic mixture over biscuits right out of the oven and serve hot!

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Pineapple Fried Rice

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From the kitchen of: Unknown.

  • 1 ripe pineapple, for serving rice (optional)
  • 4 cups cooked longgrain rice, such as jasmine, chilled
  • 3 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 5 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 1 cup blanched, sliced Chinese long beans
  • 1/2 cup seeded, diced tomatoes
  • 1 cup finely chopped fresh pineapple
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon sugar
  • 3 green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

Yield: 4 to 6 servings

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Sage Dressing

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From the kitchen of: Katie Mineart.

  • 4 cups dry bread crumbs
  • 1 package pepperidge farm sage dressing crumbs
  • 2 or 3 eggs
  • 1 can chicken broth
  • 1 bouillion cube – dissolved in broth
  • melted butter.

Cook with turkey, or in dish at 350 degrees for 1 1/2 hours.

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Spinach Casserole

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From the kitchen of: Renee (Dallas, TX).

  • 2 bags frozen whole leaf spinach
  • 16 oz (large) tub sour cream (or lite sour cream)
  • 2 pkgs Lipton’s onion soup mix
  • Large can Durkey’s Fried Onions
  • Parmesan cheese
  • Butter

Preheat oven to 350 degrees. Cook spinach per directions on package. Mix onion soup mix with sour cream until well blended. Add spinach to sour cream mixture and blend well. Sprinkle and stir in some Parmesan cheese
Put spinach mixture into small (non-greased) casserole dish. Drizzle melted butter over top. Sprinkle Parmesan cheese over top. Cover top with fried onions.
Bake at 350° for 1/2 hour

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White Almond-Garlic Soup with Grapes

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From the kitchen of: "The Great Garlic Book," by Chester Aaron, Ten Speed Press, 1997)

  • 1 3/4 cups (about 8 ounces) blanched, ground almonds
  • 3 slices white bread, crusts removed, diced
  • 10 cloves garlic, peeled
  • 6 cups milk
  • 2 teaspoons sherry vinegar
  • 2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 36 white seedless grapes, halved, for garnish.

1. In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 2/3 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.

2. Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves. Yield: 6 servings.

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Chicken Rollatini

  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

1. Preheat oven to 325 degrees F (165 degrees C).

2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Original recipe yield: 4 servings.

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Garlic Chicken

From the kitchen of: Julia Green.

  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt – then sautee and enjoy. Couldn’t be easier! Great recipe for quick and easy meal, even for the pickiest eater!"  Original recipe yield: 4 servings.

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