“Orange” (Carrot) Mashed Potatoes

Ingredients

1–1½ lb. Carrots, peeled and cut into ¼-½” coins

1–1½ lb. Potatoes, peeled and cut into 1” cubes

 4-6 T. Butter

¼-1/2 C. Milk or Cream

Salt and Pepper, to taste

Johnny’s Garlic Bread Seasoning, to taste, optional

 

Directions

1.     Fill a large saucepan half full with water, and bring to a boil over med-high heat.

2.     Add potatoes and carrots and cover.  Boil until tender, about 15-20 minutes.

3.     Drain well, and return to pan.  Add butter and milk or cream and mash well.

4.     Season as desired and serve! 

Submitted by: Ruth Elam

Potato Bleu Cheese Bake

Layer in a 13 x 9 inch glass pan:

Olive oil,

Boiled or steamed Yam, Cut in slices

Saute’d onion and thin potato slices

Bleu cheese

Rosemary, Thyme, Salt and Pepper

 

Bake at 350 degree 40-60min.

Covered for all but last few min

Submitted by: Christina Hilton

Baked Beans

6 sm. cans pork and beans                    1 1/2 tsp. Worcestershire sauce

1 lb. bacon fried crisp                           1 c. Ketchup

1 lg. onion, chopped                             3/4 c. brown sugar

2 green peppers, diced                         1/4 c. molasses

1 tsp. garlic powder

  

Combine all of the ingredients. Bake at 325 degrees for 30 minutes. Uncover and bake an additional 30 minutes.

Tip: Drain 3 or 4 cans of the pork and beans.

Submitted by: Lacey Anderson

Sarah's Salad

1 Head of lettuce

1 bag frozen peas

1 celery stalk

1 bunch green onion

bacon bits

grated cheese

Cut up all ingredients and put into a large bowl. Mix altogether.

Dressing:

1 c. mayonnaise

1 T. sugar

In a small container mix mayo and sugar together. When you are ready to serve put dressing on salad and mix well.

  Tip: I don't add the dressing until I am ready to serve it. I also let people put the bacon bits on themselves rather that put it on the salad.

Submitted by: Lacey Anderson