Elsie’s Potatoes

A must with turkey dinner or any dinner for that matter……can be made ahead and frozen

Elsie’s Potatoes
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Ingredients
  1. 5 lbs. potatoes or 9 large 2.5kg
  2. 8 oz. low-fat cream cheese 250g
  3. 1 cup fat-free sour cream 250ml
  4. 2 tsp. onion salt 10ml
  5. 1 tsp. salt 5ml
  6. pinch of pepper
  7. 2 Tbsp. butter 30ml
Instructions
  1. Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F (180C) for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
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Schwarties Hash Browns

Great for buffets! Freezes well. Serves 8-10.

Schwarties Hash Browns
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Ingredients
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
Instructions
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
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Many a woman marries a man for life and then finds out he doesn’t have any.

Roasted Tomato Basil Soup

Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner

Roasted Tomato Basil Soup
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Ingredients
  1. Roasted Tomato Basil Soup
  2. Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.
Ingredients
  1. 3 lb. ripe Roma tomatoes, cut in half lengthwise
  2. 1/4 cup olive oil
  3. 1 Tbsp. salt
  4. 1 1/2 tsp. ground pepper
  5. 2 Tbsp. olive oil
  6. 2 cups chopped onions
  7. 6 garlic cloves, minced
  8. 1/4 tsp. red pepper flakes
  9. 1 – 28 oz. (798 ml) can plum tomatoes and juice
  10. 2 cups torn fresh basil leaves
  11. 1 tsp. thyme
  12. 4 cups chicken stock
Instructions
  1. Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
  2. In large pot over medium heat, heat oil and saute onions,garlic and red pepper flakes until onions start to brown.
  3. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.
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Curried Cauliflower

There’s nothing wrong with teenagers that reasoning won’t aggravate

Curried Cauliflower
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Ingredients
  1. Make ahead and freeze.
  2. 4 cups cauliflower (1 head) 1 L
  3. 1 tbsp milk 15 mL
  4. 1 can (10 oz/284 mL) cream of 1
  5. chicken soup (reduced sodium)
  6. 1⁄4 cup mayonnaise 60 mL
  7. 1⁄2 cup shredded Cheddar cheese 125 mL
  8. 1 tsp curry powder 5 mL
  9. 2 tbsp butter, melted 30 mL
  10. 1 cup cracker crumbs 250 mL
  11. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
  12. There’s nothing wrong with teenagers that reasoning won’t aggravate!
Instructions
  1. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
Notes
  1. There’s nothing wrong with teenagers that reasoning won’t aggravate!
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Hot Artichoke Dip

If you love it – serves 1! Otherwise serves 6

Hot Artichoke Dip
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Ingredients
  1. Hot Artichoke Dip
  2. If you love it – serves 1! Otherwise serves 6
Ingredients
  1. 1 – 14 oz. can artichoke hearts 398ml
  2. drained & chopped
  3. 1/2 cup freshly grated Parmesan
  4. cheese 125ml
  5. 1 cup mayonnaise 250ml
  6. 1 garlic clove, minced
  7. dash lemon juice
Instructions
  1. Mix all ingredients. Bake at 350F (180C) for 10 minutes. Serve with crackers
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Tolerable Brussel Sprouts

These brussel sprouts are more than tolerable…. they’re delicious! This dish can be made a day ahead and stored in the fridge

Tolerable Brussel Sprouts
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Ingredients
  1. Tolerable Brussel Sprouts
  2. Serves 6.
Ingredients
  1. 4 cups (2 lb) fresh brussels sprouts
  2. 1/2 cup chopped onion
  3. 2 Tbsp. butter
  4. 1 Tbsp. flour
  5. 1 Tbsp. packed brown sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. dry mustard
  8. 1/2 cup milk
  9. 1 cup fat-free sour cream
  10. 1 Tbsp. parsley
  11. I
Instructions
  1. Wash and trim sprouts, cook until tender. Saute onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving.
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