Lou's Mashed Potatoes

Lou's Mashed Potatoes

10 pounds potatoes
24 oz sour cream
1 pound of butter
8 oz cream cheese
milk, as needed
Salt, as needed

Boil potatoes in salted water until soft.  Mash with a potato masher.  Add sour cream, butter, cream cheese, and mix (whip) until desired consistency.  Add milk to thin as necessary to desired consistency.  Add salt and pepper as desired.

Serve.

From Louis Oliphant, Thanksgiving tradition 1998-2006

Mashed Sweet Potatoes

Mashed Sweet Potatoes

6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste

Place the sweet potatoes in a large pot.   Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes).  Drain.  Return to pot, and mash with a potato masher until smooth.  Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved.  Season with salt.  Serve hot.

OR cover and reheat later in a preheated 350*F oven for 15-20 minutes.  May be refrigerated a day or two before serving.

Serves 8

Per serving:  310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.

Green Bean Casserole

Green Bean Casserole

What You'll Need

1 can (10 3/4 ounces) cream of mushroom doup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

How to Make It

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
  
• Bake for 5 minutes or until the onions are golden brown.

Cranberry Salad

Cranberry Salad

14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip

Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts.  Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.

From the files of Lorraine Olsen

Pumpkin Pie

I am personally not a fan of pumpkin pie, but many of the children and my husband are.  So we made pumpkin pie.  I started out using the recipe in my trusty Better Homes and Gardens New Cookbook, but eventually switched to the recipe on the Libby's pumpkin can.  Someone said they liked it better.

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Instructions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note:  I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.