Country Potato Bake

20-oz. pkg. frozen shredded hashbrowns
10-3/4 oz. can cream of chicken soup
1 c. sour cream
1/4 c. margarine, melted
1 c. shredded Cheddar cheese
6 slices bacon, crisply cooked and chopped
2.8-oz. can French fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; spread over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 10 servings.

Found at Gooseberry Patch

Old Fashioned Scalloped Potatoes

Old Fashioned Scalloped Potatoes

A recipe from  Comfort Foods cookbook

2 T. all-purpose flour
1 t. salt
1/4 t. pepper
4 c. potatoes, peeled and thinly sliced
2/3 c. sweet onion, thinly sliced
2 T. butter, sliced
1-1/2 c. milk
Garnish: paprika

Mix together flour, salt and pepper; set aside. In a greased 2-quart casserole dish, layer half each of potatoes, onion, flour mixture and butter. Repeat layering with remaining potatoes, onion, flour mixture and butter. Set aside. Heat milk just to boiling and pour over top; sprinkle with paprika. Bake, covered, at 375 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serves 8.

Acorn Squash Souffle

Acorn squash is a great source of beta carotene and is full of nutritional benefits. It is also a great side dish for autumn meals!

3/4 lb acorn squash (about 2 small ones)
4 T. brown sugar
4 tsp. ground cinnamon
dash of nutmeg
1 large egg, separated, plus one egg white
1/8 teaspoon salt
dash of ground black pepper

Preheat oven to 400. Wash squash and cut in half. Using a spoon, scrape out seeds. Place squash halves skin side down in 1/2 inch water in baking dish and bake for 30 minutes. Remove from oven and carefully turn over. Place 1 tablespoon butter in each half. Bake again for 30 minutes or until tender. Cool for 30 minutes.
Remove from baking dish and pour butter out into mixing bowl. Carefully scoop out flesh from each squash and place in same bowl. Puree the squash with reserved butter, sugar, spices and egg yolk in blender or with mixer. Whip egg whites (2) with the salt until stiff peaks form. Fold into puree. Pour souffle mixture back into squash skin halves and bake for 25 minutes or until golden brown. Serve immediately.

Super Summer Supper

When the weather is so hot, it's hard to think of a supper that is good. Here is a light, tasty dish and super easy!
Ranch & Bacon Pasta Salad with Ham

Take 1 box of ranch/bacon Suddenly Salad and make according to directions. You simply boil the pasta, mix mayonnaise with seasoning mix which is included.

I added chopped ham and mixed in and served over a bed of lettuce. You could add chicken or tuna also.

Twice Baked Potatoes

Wrap desired number of potatoes in foil and bake until tender.

Unwrap and let cool about 30 minutes. Slice each potato in half and scoop out pulp, leaving the potato skin intact. Mash potato pulp with butter, salt and pepper, sour cream, milk, shredded cheese, bacon bits and green onions. Use as much of these ingredients as you like and omit the ones you don't like.

Spoon potato mixture into the potato skins and bake for 10 to 15 minutes at 350.

Hot Pineapple Casserole

This is one of those dishes that is not just "good", it is melt in your mouth delicous! It is a perfect compliment to any meal.

1 lg. can chunk pineapple
1/2 c. sugar
2 tbsp. flour
1 c. shredded Cheddar cheese
1 c. bread crumbs
2 tbsp. butter
Cook juice from pineapple, sugar and flour to boiling. Boil 1 or 2 minutes. Add chunk pineapple and cheese. Put in 8 x 8 inch baking dish. Melt butter, mix with bread crumbs, sprinkle on top. Bake at 350 degrees for 20 to 25 minutes.

Sweet Potato and Apple Bake

Here is a perfect side dish for fall:

Ingredients:
2 medium apples peeled and thinly sliced
3 sweet potatoes peeled and thinly sliced
1/2 cup orange juice
1 cup quick oats
1/2 cup brown sugar
1/4 tsp cinnamon, nutmeg & ginger
1/4 cup maple syrup
2 Tbs. butter melted

Layer the apples and sweet potatoes in a baking pan. Pour orange juice over them and sprinkle some cinnamon on top. Mix other ingredients together and spoon on top. Cover and bake at 350 for 40 minutes. Remove cover and bake an additional 15 minutes until tender.

Ranch Potatoes

These are a delicious and easy side dish to compliment any meal.

Ingredients:

1 packet of ranch dressing
1 cup sour cream
1 cup mayonnaise
5 or 6 potatoes - peeled and cubed
garlic salt
salt/pepper
1 cup cheddar cheese
milk/cream or half and half (whichever you have handy)
2 Tablespoons butter

Mix ranch mix with sour cream and mayo.
Boil potatoes until fork tender and drain. Return to pan and mash with potatoe masher. Add butter to potatoes and milk or cream. Add ranch dressing. Use some salt and pepper and mix in. Put into baking pan. Sprinkle seasonings on top and then add cheese last. Bake until cheese is bubbly in 350 oven.