1 head cauliflower, cut into bite size pieces
2 tablespoons extra virgin olive oil
Salt & pepper to taste
Preheat oven to 425 degrees F. On a baking sheet, toss the cauliflower with the olive oil; season with salt & pepper and arrange in an even layer. Roast until tender and browned, about 20-25 minutes.
4 pounds baking potatoes, peeled and sliced 1/4-inch thick
1/2 small onion, diced
3 tablespoons butter
1 teaspoons salt
1/2 teaspoon white pepper
2 cups half n half or light cream
Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch glass-baking dish.
Layer potatoes, sprinkling each layer with some diced onion, a few pieces of butter, salt, and pepper. Pour the cream over the potatoes. Sprinkle the top with cheese. Cover and bake 1 hour. Uncover; bake 30 minutes more or until potatoes are tender. Makes 10 servings
4 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. In a large bowl, combine broccoli, cheese, bacon and onion. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve. Prepare at least two hours before serving. Serves 12
Some red onions can over-power the taste of the salad, so you can use less of the onion if desired.
I make this recipe for many family holiday dinners. We’ve swapped having plain veggies for this recipe!
1 (16oz bag) frozen vegetable combination, thawed & drained
1 (10 1/4 oz can) condensed cream of mushroom soup
1 cup or 4oz package shredded Swiss cheese
4 ounces cream cheese, softened
1/4 teaspoon black pepper
1 (2.8 oz can) Durkee French Fried Onions
Preheat the oven to 350°. In a large bowl combine the vegetables, soup, 1/2 cup of the Swiss cheese, cream cheese, black pepper and 1/2 can of the French Fried onions. Pour mixture into a medium size casserole. Bake, covered for about 30 minutes. Sprinkle the remaining Swiss cheese and onions on top, and bake uncovered for 5 minutes. Serve warm.
Serves 6