Slow Cooked Mashed Potatoes – Nancy F, Wausau

1    Package (3 ounce) Cream Cheese, Softened
½c Sour Cream
¼c Butter Softened
1    Envelope Ranch Salad Dressing
1t   Dried Parsley Flakes
6c  Warm Mashed Potatoes (prepared without milk or butter)

In a bowl combine cream cheese, sour cream, butter, ranch dressing; parsley.  Stir in mashed potatoes.  Transfer to slow cooker.  Cover and cook on low for 2-4 hours

You may also mash the potatoes the night before and put it in the slow cooker for 4-5 hours... Stirring after an hour  

(Note the slow cooker must have the heating unit around the whole unit not just the base)

 

Slow-Cooked Mashed Potatoes – Gail H, Stevens Point

2 pkgs (24oz each) shredded hash browns
1 cup light cream (I used half and half)
1 cup milk
2 tablespoons snipped chives
1/2 tablespoon salt
1/4 cup butter
1/3 cup parmesan cheese
Paprika

Poke holes in the bags the hash browns come in to vent. Microwave hash browns in vented packages 15-17 minutes or until thawed, turning packages over once.

Transfer has browns to slow cooker. Stir in cream, milk, chives, salt, butter and half the parmesan cheese.  Cover.  Cook on low 4-5 hours or until potatoes are tender.  Whip potatoes. Just before serving sprinkle with remaining parmesan cheese and paprika.  Makes10 servings.

Calories: 156; protein 4g; fat 9g; carbs 16g; sodium 460mg; cholesterol 13mg.  Dietary exchange: 1 bread, .5 fat.

 

Parmesan Corn on the Cob - Tricia N, Wausau

1/4 cup butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
4 ears corn, cleaned
1/4 cup water
Salt

Combine butter, cheese and Italian seasoning; set aside. Place corn in microwaveable dish with water. Cook on high for 10-13 minutes turning once. Let stand 5 minutes. Drain. Brush with butter mixture; sprinkle with salt.
Makes 4 servings.

Artichoke Casserole - Tricia N, Wausau

3 cans Artichoke Hearts (Not Marinated) -- drained
15 ounces Bread Crumbs
1 cup olive oil
2 cups reserved artichoke liquid
Salt & cayenne pepper to taste
3 ounces Parmesan Cheese


Quarter hearts, mix together with remaining ingredients.
Pour into non-greased dish. Bake at 350F degrees until bubbly hot, approximately 45 minutes

Blue Cranberry Sauce - Tricia N, Wausau

 

1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

Wash and pick over cranberries. Place in a medium
saucepan with water, and sugar. Bring to a boil, reduce heat,
stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden
spoon to insure all skins are broken. Add the cinnamon,
nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be
afraid to break a few, but don't over mash either). The sauce
will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic
wrap directly on top of sauce to cover. Refrigerate until chilled.

Candied Sweet Potatoes - Tricia N, Wausau

 4 pounds sweet potatoes, quartered
1 1/4 cups butter
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
Ground cinnamon to taste
Ground nutmeg to taste

Preheat oven to 400 degrees F (200 degrees C). Grease
a 9x13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and
boil until slightly underdone, about 15 minutes. Drain,
cool and peel.
In a large saucepan over medium heat, combine
butter, brown sugar, 2 cups marshmallows, cinnamon and nutmeg.
Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring
mash about half of the potatoes, and break the others into
bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from
oven and cover top evenly with remaining marshmallows.
Return to oven and bake until marshmallows are golden brown

Northern White Baked Beans – Sarah P, Wausau

1# northern white beans
Cook until tender & drain.  Save the water.  Put in oven safe bowl.

Cut up ¼ pound side pork (or salt pork or bacon)
Add:  ¼ cup brown sugar
¼ tsp dry mustard
1 tbsp (rounded) salt – do not use salt if using salt pork
2 tbsp salad oil
4 tbsp molasses

Pour mixture over the beans & add enough reserved water to cover.

Bake 350 degrees for 1 hour & then 300 degrees for 5 hours

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