Tzatziki (cucumber sauce / dip)

Say what?!? No matter how you pronounce this HEALTHY Tzatziki Greek dip, one thing’s for sure – everyone is gonna LOVE it!

Ingredients:

2 cups low-fat plain Greek yogurt
4 garlic cloves, peeled and minced
1 large cucumber, seeded and grated or finely diced
1 tablespoon chopped fresh dill
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper

Directions:

Stir all ingredients together until combined. Taste and adjust seasoning if needed. Serve immediately, or refrigerate in a sealed container for up to 2 days.
Enjoy!

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

Quick Salad

Quick Salad (also known as pink fluff)

1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)

Mix crushed pineapple and jello together.  Add cottage cheese.  Gently add whipped topping and refrigerate.  Serves 8-10 side dishes.

From the files of Gail Baures, acquired by Mie Oliphant 1992

Frog Eye Salad

Frog Eye Salad

1 cup Acini de Pepe pasta                    1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar                                        1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved)       2 11 oz cans mandarin oranges, drained
1 Tbsp flour                                          1 cup whipped cream or topping
1 tsp salt                                                1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice


Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft.  Meanwhile, in separate pan, combine sugar, flour, and salt.  Add egg and mix together well.  Stir in 2/3 cup pineapple juice.  Heat over medium heat, stirring constantly until thickened and bubbly.  Remove from heat, and lemon juice and leave to cool.  Drain and rinse pasta in cool water.  Let stand.  Once pasta is cool, add fruit and stir together.  Stir in cooled sauce and refrigerate.  Just before serving, add whipped topping and mini-marshmallows.  Mix well.  Makes a large batch.  (I have used mini star pasta also, in case you can't find Acini de Pepe.)  Enjoy!

From the Files of Mie Oliphant

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.

Cheese Ball

Cheese Ball

8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans

Bring cream cheese to room temperature.  Mix all ingredients, except pecans into the cream cheese.  Shape into a ball (or two smaller balls), and refrigerate.  Before serving, roll ball in pecans and let stand 15 minutes.  Serve with crackers.

From the files of Mie Oliphant

Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.

Potato Supreme

Potato Supreme (or Cheesy Potatoes or Funeral Potatoes)

2 lbs frozen hash browns, thawed
½ tsp salt
½ tsp pepper
½ cup chopped onion
1 can cream of chicken soup (or mushroom)
8 oz sour cream
1 ½ cup shredded cheddar
ham, chopped (optional)

Mix all ingredients together.  Bake in a 9x13 pan for 30 minutes at 350 F. 

If desired top with 1/4 cup melted butter and 1 cup crushed cornflakes or top with 2 cup crushed butter flavored crackers (Ritz).  Bake an additional 30 minutes.

Spudnuts

Spudnuts

2 cups mashed potatoes
1 cup sugar
½ cup shortening
12 cups flour
3 Tbsp salt
4 eggs
7 pkg yeast (16 tsp or 1/3 cup)
1 qt scalded milk

Mix 8 cups flour, salt, sugar, and yeast.  Cut in shortening.  Add mashed potatoes and eggs, mixing well.  Add scalded (hot) milk and stir all together for 2 minutes. Add remaining flour a cup at a time, until not sticky, and holding together. Let rise (approximately2 hours).  Punch dough down, roll to 1/2 inch thickness, and cut donuts with cutter and let rise again.  Fry in oil at 380* F. Turn over when golden brown.  Dip in glaze, hang on dowel to dry.

Glaze:    2 pounds powdered sugar, 1 cup water, 2 tsp vanilla.  Mix together.

Makes 60 large donuts, plus holes.

From Kim Davidson, 2002


Substitution Note:
 1 ½ cup potato flakes, and 2 cups liquid for mashed potatoes
4 Tbsp powered egg, and 3/4 cup water for 4 eggs

For making a dry mix, mix all dry ingredients (including substitutions above) to make abt 14 cups dry material.  Mix in ½ cup shortening, and store in a cool dry place.  When ready to prepare, mix dry material with 6 -7 cups warm water and 1/3 cup yeast.