Grandma Neuenswanders Cranberry Sauce

1 cup cranberries
1 cup sugar
1/2 cup water

Cover berries in a saucepan with water. Bring to a boil and add sugar. Boil again for 4-5 minutes. Berries will pop when it is done.

If scum comes up remove it.

Submitted by Juli

Classic Creamed Corn Au Gratin

12 oz.  whipping cream
1 lb. frozen kernel corn
1 1/2 TB melted butter
1 1/2 TB flour
2 TB sugar
1/2 tsp. salt
Pinch of white pepper
3 TB Parmesan cheese

Combine corn, cream, salt and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add corn mixture, mix well and remove from heat. Transfer corn mixture to casserole dish, sprinkle with Parmesan cheese and brown under broiler. Serves 6.

Submitted by Juli

Augratin Potatoes

White Sauce:
1 qt. milk
1/2 cup flour
1/2 cup butter
1 tsp. salt
1/2 tsp. onion salt
1/2 lb. cheese
11 potatoes

Boil 11 potatoes with skins. Peel and cube or slice and put in a baking dish. Pour sauce over potatoes. Top with cheese. Bake to melt cheese.


Submitted by Juli courtesy of Grandma Sara

Potato Casserole

2 lbs. frozen country style potatoes
2 cans cream of potato soup
1 cup sour cream
1/2 tsp garlic salt
2 cups cheddar cheese, grated
1/2 cup parmesan cheese

Combine everything and place in a baking dish. Bake in 350 degree oven for 1 hour. Make sure the potatoes are cooked through since they started frozen.

Spanish Rice

1 large onion, chopped
4 stalks celery, chopped
1 small can green chilies, diced or chopped
1 small can black olives
1/2 cube butter
1 8oz. can tomato sauce
2 TB tomato paste
3 tsp chili powder
1 tsp cumin

Saute onions and celery until until tender, add chiles and olives, sauce and paste, stir until smooth, add spices. Let sit.

Cook 2 cups uncooked rice in rice cooker.
Mix together rice and all other ingredients.

Serve hot.

Serves 8-10

El Torito Mexican Corn Cake

1/4 cup butter, softened
1/4 cup masa harina
10 oz. frozen corn
2 TB whipping cream
3 TB cornmeal
2 tsp shortening
3 TB cold water
1/4 cup sugar
1/4 tsp baking powder
1/4 tsp salt
boiling water

8x8 or 9x9 glass pan. You will also need a 9X13 pan. Preheat oven to 350 degrees. Whip butter and shortening until creamy. Continue to beat and gradually add masa harina followed by cold water. Set aside. Place corn in a food processor coarsely chop. Stir into masa mixture and set aside. In large bowl, mix cornmeal, sugar, cream, baking powder, and salt. Stir in masa mixture. Mixture will be quite thick. Pour into smaller greased pan and cover tightly with foil. Place pan in larger pan and fill half way with boiling water. Bake at 350 degrees for 45 minutes.

Shrimp Cocktail Gazpacho Salad

shrimp
olive oil
salt pepper

Drizzle shrimp with oil and season with salt and pepper.
Grill shrimp until cooked through.
Cut into pieces.

cucumber, diced
tomato, chopped
jalapeno, minced
onion, diced
cilantro, chopped
avocado, chopped
cocktail sauce

Mix all ingredients in a bowl and season with salt, pepper and lime juice. Add cocktail sauce to taste. Add grilled shrimp. Eat as is or serve with grilled bread or tortilla chips.

Summer Vegetable Potato Salad

1 lb. Small red new potatoes, sliced

2 fresh ears of sweet corn, cooked (don't over cook)

4 roma tomatoes, sliced in thin wedges

1/4 c. fresh basil leaves, torn

1/4 c. olive oil

3 Tbsp balsamic vinegar

1 Tbsp. finely diced red onion

1/2 tsp. dijon mustard

1/4 tsp. sugar

1/2 c. crumbled feta cheese

1. In med. saucepan cook potatoes, covered in enough boiling salted water to cover for 5 min. or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and the basil.

2. For dressing, in screw-top jar combine oil, vinegar, minced onion, mustard, sugar, salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese. 8-10 servings

Picnic Rice

2 c. rice
5 chicken bouillon cubes
1 stick butter
4 c. water
parsley flakes

In a large saucepan or dutch oven add all ingredients. Bring to a boil and cover. Reduce heat to low and simmer until rice is tender. Stir before serving.

Submitted by: Heidi

Zorina's Spanish Rice

Brown 1 c. rice in 2 TB. oil on med-high heat.
Then add:
3 1/2 c. water
2 cloves garlic, minced
salt and pepper
1/3 onion
2 TB chicken bouillon
1 can Mexican Style tomatoes
1 can green chilies, optional

Combine with rice and cover. Cook over medium heat until done. May need more water.

Submitted by: Heidi

Spicy Herb Roasted Sweet Potatoes

4 medium sweet potatoes, peeled and diced into 1" chunks
3 TB. olive oil
1 TB. fresh thyme
3 garlic cloves, minced
1/2 tsp. red pepper flakes

Heat oven to 400 degrees.
In a zip lock bag toss the potatoes, oil, thyme, garlic and pepper flakes.
Transfer to a rimmed cookie sheet, and bake until tender, approximately 45 minutes.
Serve hot.

Submitted by: Kamdyn

Corn with Chimichurri Butter

2 TB. sherry vinegar (have also used red wine vinegar and was great)
1 TB. fresh lemon juice
3/4 c. fresh parsley, chopped
3 TB. fresh oregano leaves
2 garlic cloves, roughly chopped
pinch of red pepper flakes
2 sticks butter, room temperature
salt
6 ears corn, husked
cotija cheese, grated, optional
lime wedges, optional, for serving

Place vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and add the butter and combine.

If not using the butter right away you can transfer the butter to plastic wrap, make into a log, and refrigerate until you are ready to use it or you want the butter hard for the corn.

Boil or grill the corn until done. I always grill mine. It has a lot more flavor.
Serve as corn on the cob with hardened butter, or cut the corn off the cob and toss with some of the butter. You will have some left over. Freeze it and use it later.

Add cheese and lime if desired. I usually don't, but yummy if you do.

Submitted by: Kamdyn

Orange Rice

1/4 butter
1/2 c. celery, chopped
1/4 c. green onion, chopped
1 c. rice
1 c. orange juice ( I squeeze a couple oranges)
1 c. water
1 orange, zested, and cut into pieces
1/4 c. almonds, toasted
1 tsp. salt

Melt butter and add celery and saute a few minutes. Add in rice and saute a few minutes. Can add the green onions now and saute or add at the end, uncooked. Add salt, water and orange juice. Bring to a boil, then cover and simmer until done. Usually about 20-30 minutes. Put in bowl and add almond, orange zest and pieces, and green onion if you chose not to cook them.

Submitted by: Kamdyn

Company Carrots

2 1/2 lbs. carrots, peeled and cut into 4" segments
1/2 c. mayonnaise
1 TB. minced onion
1 TB. prepared horseradish
1/4 c. saltine crackers, crushed
2 TB. butter
1-2 TB. fresh parsley, minced
salt and pepper

Cook peeled carrot segments in salted water until tender, but don't overcook. Drain and save 1/4 c. of the cooking water. Cut the carrots lengthwise into narrow strips. Arrange them in rows in a buttered 9x9 baking dish.
Combine cooking liquid (1/4c.) with the mayo, onion, horseradish, salt and pepper. Sauce should be pretty thin (you should be able to pour it, if not add a little more water). Pour sauce over carrots, sprinkle cracker crumbs on top, dot with butter and sprinkle with parsley. Bake at 375 degrees for 20 minutes. Serves 8.
*even people who hate carrots love these!

Submitted by: Lisa

Pecan Yams

4 c. yams, cooked and mashed
1 c. sugar
1/2 c. melted butter
1 tsp. vanilla
2 eggs

Topping:
1 c. brown sugar
1/3 c. flour
1/3 c. melted butter
1 c. pecans, chopped

Combine the first 5 ingredients. Mix well and turn into a greased 9x13 pan. Combine brown sugar and flour, mix well. Stir 1/3 c. melted butter and nuts together. Crumble over the top. Bake at 30-45 minutes at 350 degrees or until set.

Submitted by: Jane