Gourmet Cheese Potatoes

12 medium potatoes
4 cups shredded cheddar
1 stick butter
3 cups sour cream
1/2-2/3 cup chopped onion
2 tsp salt
1/2 tsp pepper
4 tsp butter, paprika

Cook potatoes in skins until just fork tender;
do not overcook. Peel and shred in food processor.
Melt cheese and stick butter; remove from heat and add sour cream, onion, seasonings.
Fold potatoes into pan and spread all into greased casserole. Dot with butter and paprika.
Bake 45 minutes at 350 degrees.

Pumpkin Waffles

Mix:

2 1/2 cups flour
1/3 cup brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves

Beat 4 egg whites until fluffy. Set aside.

Mix:

4 egg yolks
2 cups buttermilk
1 cup pumpkin (maybe a bit more)
3/4 stick (6 Tbsp butter, melted)

Pour wet ingredients into dry, stir, then add egg whites.
Bake on hot waffle iron.

Peanut-Raisin Granola Bars

2 1/2 cups rolled or quick oats
1 cup dry-roasted unsalted peanuts
1 cup raisins
1 cup sunflower seeds
1 1/2 tsp cinnamon
1 14 oz can sweetened condensed milk
1 stick butter, melted

Preheat oven to 325 degrees. Line a 10 X 15 inch jelly roll pan with foil and coat with cooking spray. Mix oats, peanuts, raisins, seeds, cinnamon, milk and butter in a bowl. Spread evenly on baking sheet and bake about 45 minutes, until golden. Cool slightly, then lift off pan using the foil and invert onto a cutting board (or back onto the pan). Peel off the foil and break into bars. Store in a covered container.

Midwestern Chowder

Cook 4-5 chicken breasts with onion, carrot, celery, bay leaves two hours. Drain, keeping broth. Pull chicken off bones, around 4 cups. To broth, which should be around 4 cups, add:

8 cups diced potatoes
1 tsp. pepper
1 Tbsp. salt

Cook until tender. Make a white sauce in double boiler: 1 stick butter, 1/2 cup flour, 2 cups milk. I usually double for a thicker broth.

Stir white sauce into potatoes, to which chicken has been added. Add:

1-2 cup grated carrots
3 cans creamed corn
2-3 cups grated sharp cheese

Sprinkle with parsley, serve and enjoy!

Baked Beans

1 very large can Great Northern Beans
1 cup brown sugar
1/2 cup maple syrup
2 Tbsp. dried onion flakes
Mix above and place in 2 9 X 13 pans, or one large equivalent pan
Cut into 1/2 inch slices 1/2-1 lb. bacon(I use 1 lb)
Place on top and sprinkle with pepper.
Bake 2 hours at 350 degrees without stirring.

Blue Cheese Dressing

Mix:
1 cup crumbled blue cheese
2 cups mayonnaise
1/4 cup vinegar
2 Tbsp sugar
1/2 cup sour cream
2-3 cloves garlic, minced
Beat until fluffy. Chill.

Butterbaked Carrots

6-7 carrots, peeled and chopped into 1/2 inch pieces
3/4 cup water
1/4 cup butter
3 Tbsp. chopped onion
1/4 cup celery
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cup liquid (carrot juice and milk to equal 1 1/2 cups)
3 Tbsp. flour

Topping-1/2 cup dry bread crumbs mixed with 3 Tbsp. melted butter

Cook carrots in water until just tender-do not overcook. Drain and save liquid. Remove carrots to a casserole dish. Melt butter in saucepan, saute onion and celery until tender. Add flour, salt and pepper, mixing well. Add carrot liquid and milk gradually, stirring constantly until smooth and thick. Pour sauce over carrots; sprinkle buttered bread crumbs on top. Bake 30-45 minutes until crumbs are brown. Serves 6. I always double recipe.

Mike's Very Own Granola

10 C old-fashioned oats
2 C quick oats
1 C whole wheat flour
1 C wheat germ
1/2 C sesame seeds
Mix well. Add-
1/2 C walnuts and/or sunflower seeds
1 C (scant) brown sugar
Mix well. Add-
1/2 C nuts and/or seeds
1 C (scant) brown sugar
Mix well. Add-
1/2 C nuts/seeds
1 C (scant) brown sugar
Mix well. In a glass bowl, microwave 1 1/2 cup water until warm.
Add 1 1/2 cup veg oil , 2 Tbsp vanilla, 3 Tbsp cinnamon, 1 Tbsp salt,
2 Tbsp ginger (opt).Add to dry ingredients, mix with fork, then
knead with hands. Place into four cake pans very evenly.
Bake @ 250 degrees for 2 hours, stirring every 30 minutes.