Veggies
Cream Cheese Ball
From The Kitchen of Diane Marston
2 8oz packages cream cheese
1 can curshed-drained pineapple (8 1/2 oz)
2 Tbsp chopped onion
1/4 cup chopped green bell pepper
1 tsp seasoning salt
chopped walnuts
Mix ingredients well. Make into a ball and roll into chopped nuts. Refrigerate and serve cold.
Christmas Dip
From The Kitchen of Diane Marston
2 small avocados-peeled and cut up
1 tomato-peeled and cut up
1/2 cup real may or sour cream
1/2 small onion
2 to 4 Tbsp chopped green chilies drained
2 Tbsp lemon juice
1 tsp salt
Place ingredients in blender and cover. Blend until smooth. Cover and chill 1 hour. Serve with raw veggies or chips.
Special Scalloped Potatoes
From The Kitchen of Diane Marston
32 oz. frozen hashbrowns
1 1/2 sticks of margarine
1 tsp. salt
1 c. sour cream
2 c. grated cheddar cheese
1/2 c. chopped onion
1/2 tsp. pepper
2 c. crushed corn flakes
1 can cream of chicken soup (undiluted)
Mix potatoes with 1 stick of melted margarine, add onion, cheese, soup, salt, pepper and sour cream.
Pour into a 9x13 greased pan. Mix corn flakes with remaining 1/2 stick of melted margarine and spread over top of potatoes. Bake at 350 for 60 to 90 minutes. Serves 6-8.
Baked Sweet Onions
From The Kitchen of Michelle Marston
4 large sweet onions peeled (Vidalia, Walla Walla, or Maui)
Salt and Pepper
4 teaspoons butter
Preheat oven to 250 degrees. Place onions into a baking dish with approximately 1 inch of water. Bake, uncovered, 2 hours or until onions are soft when you squeeze them. Remove from oven and place onto a cutting board. Pull back brown skins and cut them off at the roots. Transfer onto a serving platter and season each with salt, pepper and 1 tsp butter.
Makes 4 servings
Tropical Sweet Potatoes
4 large sweet potatoes (3 1/2 lbs)
1 can (8 oz) crushed pineapple, undrained
6 T. butter or margarine, melted, divided
3/4 t. salt
pinch of pepper
1/2 c crushed saltines
2 T. brown sugar
pinch of cloves
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel the potatoes and place in a mixing bowl; mash.
Add the pineapple, 2 tablespoons of butter, salt and pepper; mix well. Transfer to a greased 2-qt. baking dish. Combine saltines, brown sugar, cloves and remaining butter; sprinkle over potatoes. Bake, uncovered,at 370 degrees for 30 minutes. Serves 8-10.