Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)


Jackie Potatoes

contributed by Shawna Hawkins

1 package of Frozen Hashbrowns

1 can of cream of chicken soup

1 cup of sour cream

2 cups cheddar cheese

1 stick of butter, melted

one sleeve of crushed ritz crackers, or you can substitute crushed cornflakes

mix together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese. Spoon into a greased 9×13 dish.

mix the melted butter with the crushed ritz or cornflakes and top the potatoes with the mixture

Bake one hour at 350.

Corn Pudding

contributed by Carrie-Nell Jessop


1 can whole kernel corn (undrained)

1 can cream style corn

1 stick melted butter

8 oz. sour cream

1 box Jiffy Corn Muffin Mix

1/2 cup sugar

salt and pepper to taste

-Preheat oven to 350

-melt stick of butter

-stir sour cream into melted butter until combined

-mix all ingredients in baking dish

-bake for 1 hour or until golden brown on top


Sausage Stuffing

contributed by Jaime Gregory Cecil


12 ounces bulk pork sausage

3/4 cup finely chopped onion (1 large)

1/2 cup chopped green sweet pepper (1 small)

1/2 cup chopped celery (2 stalks)

1/2 cup butter or margarine

5 cups dry white bread cubes

4-1/2 cups crumbled corn bread

1 teaspoon poultry seasoning

1/8 teaspoon black pepper

3/4 cup chopped pecans, toasted (see tip) (optional) *She did not use Pecans.

1-1/4 to 1-1/2 cups chicken broth


1.In a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside.

2.In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.

3.In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans.

Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through.

4.Or use bread mixture to stuff one 10- to 12-pound turkey. (See stuffing tips.) Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. (For doneness temperatures and roasting times, see roasting chart.) Makes 10 to 12 servings.

5.Quick Sausage Stuffing: Prepare as above, except substitute 3 cups corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit the black pepper. Substitute water for the broth.

Old Fashioned Brown Bread in the Oven

contributed by Mercina Hatjinos-Karbowski

2 1/3 C boiling water
1 C old fashioned oats
1/2 C butter cubed
1/3 cup molasses
5 1/2 C to 6 1/2 cups whole wheat flour
5 tsp. active dry yeast
2 tsp salt

Pour boiling water over oats, add butter and molasses.  Add all other ingredients and knead, rise, knead, bake in 375* for 35 minutes.  Smells wonderful

Cheesy California Veggies

by Beth Bruce

1 lb.California mixed veggies
1 small can drained water chestnuts
 1 can of cream of mushroom soup
 1/4 c. milk
 1 small jar of cheese whiz
1 tsp. minced onion
dash of Tabasco
heat together cream of mushroom, milk, cheese whiz, minced onion, and Tobasco. Pour over prepared veggies and water chestnuts, stir to combine, enjoy!

Braided Bread

contributed by Stacie L.

3 1/4 cups all-purpose flour
1 tablespoon sugar
1 (.25 ounce) package active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons vegetable oil
2 eggs
1 egg
1 teaspoon water
1/2 teaspoon poppy seeds

1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.

4. Beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

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