Friday, January 7, 2011

Parmesan Potatoes, Potato Soup, Squash Casserole


6-8 large potatoes                            
1/3 cup real butter                            
1/4 cup whole wheat flour               
1/4 cup grated Parmesan cheese                                                
3/4 tsp. sea salt
1/2 tsp. ground pepper
A sprinkle of Old Bay Seasoning

Peel and cut potatoes into quarters lengthwise. Melt butter in a 9x13 pan. Combine the remaining ingredients in a bag and shake a few potatoes at a time to coat with cheese mixture. Place potatoes in a single layer on a bar pan. Sprinkle with Old Bay Seasoning.  Bake at 375° for 1 hour, turning once.  Yields 6-8 servings.

(A great resource in finding specific recipes)

A great freezer meal that our family has enjoyed many times!  A tasty way to use an overabundance of squash!  If you have more squash than you know what to do with right now, make a large dishpan full of this dish to freeze in multiple casseroles for easy and carefree meals later!  When freezing, do not bake now, but when removing from the freezer, thaw and bake for a delicious meal.
2 lb. yellow or zucchini squash, cooked with 1 onion - remove from stove before mushy (to be cooked in oven also)
2 carrots, grated fine
2 Tbsp. chopped pimiento
1 can cream of chicken soup (You can use soups without MSG or make your own cream soup with flour, butter and milk)
1 cup sour cream
1 small pkg. Pepperidge Cornbread Dressing
1 stick of butter  (Melt with dressing)

        Drain cooked squash.  Add all ingredients except dressing and butter.  Add salt and pepper.  Put half of dressing in casserole dish, all of squash and onion mixture, and remaining dressing on top.  Bake at 375 degrees for 25 minutes.