baked beans

Baked beans are quick to fix and greatly loved by the homeplace diners!

split pea soup

Split pea soup helps keep the kitchen warma nd makes the house smell good while it is oprepared.

pickle and relish tray

****THIS IS COOK CREATIVE'S 100TH POST***



Buy pickles, olives, pepperocini -- anything you like from the pickle section of the store!

Add a dish or two of chutney or fruity relish for variety.

Arrange beautifully on a platter.

Serve with a tasty meal and enjoy!

cheese and cracker tray

Cheese spread (We like the log-style covered with chopped nuts!)
Carr's water crackers
Triscuit crackers
Triscuit thins
Beautiful platter

Arrange crackers in beautiful pattern on platter.

Serve with tasty beverages and cheese spread.

cranberry orange relish

Side dish
Vegetarian

Serves 8-10



Ingredients:



1 bag fresh cranberries
2 tangerines or oranges
2 skinny slices tangerine/orange skin
1/2 cup raw sugar (or nearest equivalent)

In blender, chop all the ingredients.

Pour into attractive serving dish.

Great with roast turkey!

deviled eggs

Ingredients:

1 dozen eggs
sliced dill pickles
mustard
horseradish
bacon (We like turkey bacon!)
pickles, chopped, with juice from jar


Hard boil the eggs. (Gently simmer 20 minutes.)

Shell eggs. (See very awesome oblong egg shelled below.)

















Slice each shelled egg in half lengthwise.

Take out egg yolks and put them in a separate bowl.

In the separate bowl, combine eggs yolks and all the ingredients listed above.

Fill egg white halves with yolk mixture.

Decorate with a bit of pickle, pimento, paprika, or olive.










Chill until time to serve.

Enjoy!

deluxe mashed potatoes

Serves 10 people.

Peel and quarter:

• 8 lbs russet potatoes

Boil potatoes in very large pot until soft (at least an hour).

Mash with hand-held potato masher.

Add lots of butter (about two sticks). Or add one package cream cheese.

Add milk to make creamier, if desired.

Whip with hand-held or electric beater to desired consistency.

Fold in 1/3 cup chopped parsley or cilantro.

Season with salt and pepper to taste.

***

Review:

5 forks -- totally delicious!

classic artichoke and dip

Serve one artichoke per diner.

Fill large pot with water.

Add artichokes and 1 Tbsp salt

Simmer until artichokes thoroughly cooked (about 1 hour).

Remove artichokes from water. Keep warm, if serving immediately. Otherwise, cover and chill in refrigerator.



Serve one custard cup of dip for every two diners:

In microwave, melt 1 Tbsp butter per custard cup.

Add a splash of lemon juice to each custard cup.


Serve and enjoy!

***

Review:

5 forks -- artichokes are always a hit around here!

mashed sweet carrots with pepper

Serves 6.

Boil in a generous amount of water:
1 lb carrots
2 low-salt beef boullion cubes (optional, may substitute 1 tsp salt)

When carrots are thoroughly cooked (about 40 minutes of simmering), remove from heat. Drain the water from the saucepan.


Mash the carrots with a hand-held potato masher.

Add:
1 Tbsp butter
1/2 tsp freshly ground pepper

***

Review:

4 forks -- tasted good, even to those who don't ordinarily like cooked carrots

**Good reviews for making the plate of food colorful.
(Maybe the bright orange carrot color was the reason every diner chose to eat the mashed sweet carrots first!)

orange rice

Serves 6.

Ingredients:
2 cups rice
4 cups water
1/4 tsp turmeric

Simmer until water completely absorbed and rice cooked thoroughly.

Gently stir in:

1 can mandarin orange slices

Sprinkle with cinnamon.

Bon appetit!

***

Reviews:

4 forks -- consensus after a little discussion among diners

***

Suggested (but untested) variations:

Variation 1:
To the original recipe above, add a zesty flavoring -- maybe cayenne pepper? Or Italian-style hot pepper flakes?

Variation 2:
Omit the cinnamon from original recipe.
Add cheddar cheese to hot, cooked rice and mandarin mixture.
Flavor with finely minced fresh dill

Variation 3:
Cook according to original recipe.
Add 1/2 tsp fresh mint leaves, chopped.
Chill in individual custard cups.
Invert rice from custard cups onto dessert plates.
Serve with dusting of raw sugar.