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Great Do Ahead Vegetables For Holidays And Everyday

February 28, 2012 | Comments: 0 | Views: 140

HOLIDAY MASHED POTATOES 3 pounds all purpose potatoes (peeled, cooked and hot) 2 eggs, slightly beaten 1 (8 ounce) package cream cheese 1/4 cup butter 1/4 cup onion (chopped)1/2 cup sour cream 1 tsp salt 1/2 cup heavy cream dash of pepper

In large mixing bowl, mash the potatoes (I use a portable mixer). Add cream cheese (cut in pieces). Beat well until butter and cheese in blender. Add sour cream and mix. Combine heavy cream, eggs onion and add to the potatoes with salt and pepper. Beat until fluffy. Put in buttered casserole, cover and refrigerate for a couple of hours or overnight. Bake uncovered in 350 degree oven for 45 minutes or until golden brown and piping hot.

SUMMER SQUASH CASSEROLE 4-6 medium summer and zucchini squash (sliced) 1 small can sliced water chestnuts 1 medium onion (cut in wedges) 1 8 ounce container sour cream 1 can cream of mushroom soup 1 1/2 sticks butter (melted) 1 package corn bread stuffing mix 1 16 ounce package cheddar cheese (shredded) (can use other flavors)

Mix together stuffing with melted butter and put half in 9x13 casserole dish.

Cook squash and onion in water until tender. Drain completely, then place in dish towel and pat until most of the moisture is gone. Return to the sauce pan. Add water chestnuts, cream soup, sour cream and shredded cheese, mixing well. Spoon squash mixture in casserole dish, cover with remaining stuffing mixture. Cover with aluminum foil. Can be refrigerated now or baked in 350 degree oven for about 40 minutes or until hot and bubbly.

Variation: Use shredded carrots, or a can of sliced mushrooms instead of water chestnuts.

MEME'S CREAMED ONIONS 1 16 ounce bag of frozen baby pearl onions 1/4 tsp nutmeg Heavy cream 1 tsp salt 1/2 stick butter2/3 cup bread crumbs 2 tbsp each, flour and water (to make a slurry)

Cook onions according to package directions. Drain onions, return to sauce pan and add enough heavy cream to almost cove the onions. Heat and when cream is hot, stir in slurry. When onion mixture is thickened, add butter. Cook over low heat for a minute or two so there is no flour taste. Pour into a casserole and sprinkle with bread crumbs. Can be refrigerated until it's time for dinner, then put in oven covered,on low temperature, until rest of dinner is ready and onions are hot.

Source: EzineArticles
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