FoodAskew |

Submitted by Debbie Kruse
Serves 8-10

Ingredients

Directions

1. Preheat oven to 350°F.  Grease a large casserole dish or 9″x13″ baking dish.
   
2. Layer frozen french fries, broccoli & cubed ham evenly on the bottom of your dish/pan.
   
3. Mix soup, mayonnaise & milk together. Pour evenly over other ingredients in baking dish. Spread cheese evenly on top.
   
4. Bake for 30 minutes, or until warmed thoroughly.
   

Chef’s Note: You can use plain or crinkle cut french fries.

Submitted by Stephanie Floyd
Serves 10-12

Ingredients

Directions

1. Grease 9″x13″ baking dish. Preheat oven to 350°F.
2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine.  Sprinkle on top of potato mixture in baking dish.
4. Bake for 30-45 minutes.

Chef’s Note: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.

Submitted by Gary Floyd
Servings Unknown

Ingredients

Directions

1. Boil macaroni in water until al dente.  Reserve ¼ c. cheddar cheese.

2. Beat the 3 eggs.

3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.

4. Cook at Low setting for 3-4 hours.

Chef’s Note: We tried this recently and it was terrific!

Submitted by Joe
Serves 2

Ingredients

Directions

1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.

2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.

3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.

4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.

5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.

6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.

Chef’s Note: Spinach can be substituted for kale if desired.

Submitted by Joe
Serves 2-4

Ingredients

Directions

1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.

2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.

3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.

4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.