Super Galactic Garlic Mashed Potatoes

The recipe this week comes from my youngest brother, Dean. He’s become quite the cook in recent years. When we gave him some of our delicious Cherokee potatoes, he came up with this recipe and calls it: "Super Galactic Garlic Mashed Potatoes"

  • 5 pounds of Potatoes, peeled and cut into chunks
  • Three-fourths cup fresh garlic (about 3 full bulbs) sliced or chopped but large enough to not fit through strainer

Boil these items in water or chicken stock or half and half (I prefer chicken stock or half water half stock)
When done, drain the potato water and keep it

Smash the garlic and the potatoes and add:

  • Three-fourths to one cup of sour cream
  • Stick of softened butter (half cup)
  • Salt and pepper
  • Three-fourths cup of thinly sliced scallions (not onions – they are too strong)
  • Cup of freshly grated parmesan cheese

Preheat oven to 400 .Mix them together so they are slightly mushy but not soupy, adding the potato water to get that consistency. These will firm up with further baking as well raise in the casserole pan. Place in a buttered casserole pan. Drizzle olive oil (EVO is the best) over the top. If you want you can put some cut up chives on top as well. Bake for 30 minutes until the top is golden. Freezes well, comes alive with butter on top (what does not come alive with butter?).

Bow Ties with Creamy Sausage and Tomato

  • 2 Tablespoons extra virgin olive oil
  • 1 10 oz. can of Ro Tel (brand) diced tomatoes & green chilies
  • 1 pound ground seasoned pork sausage
  • one-half tsp. dried red pepper flakes (optional)
  • one and three-quarters cup cream (or half and half)
  • one-half cup chopped onion
  • 3 cloves minced garlic
  • one-half tsp. salt
  • 2 tsp. corn starch
  • Parmesan cheese and parsley for garnish
  • 1 12-oz. box of bow tie pasta

Heat oil in a large skillet over medium heat. Add sausage, pepper flakes, onion and garlic and cook about 6 minutes.
Blend salt with cornstarch in a bowl and add to sausage mix.
Blend together the tomatoes and cream and add to sausage mix.
Simmer for 3-5 minutes, until slightly thickened.
Prepare pasta according to box directions, stirring constantly to prevent sticking. Drain water and add the pasta to the sausage and cream mixture. Top with parmesan cheese and parsley. Serve with your favorite bread and dipping oil, and garden salad.

Hash Brown Egg Bake

I made this yummy breakfast bake last weekend and it was a hit. I used turkey ham for the meat. This was one of those recipes on Facebook with some of my own alterations.

  • 1 package (6 oz) onion and garlic salad croutons
  • 8 oz (2 cups) shredded cheddar cheese
  • 2 cups cubed cooked ham – pork or turkey
  • One-half cup chopped sweet onion (optional)
  • One-half cup chopped green and/or red peppers (optional)
  • 1 cup sliced portabella mushrooms (optional)
  • 5 extra large eggs
  • 2 and three-fourths cup milk (divided)
  • 1 tsp. ground mustard
  • 1 can (10 3/4 oz) condensed cream of mushroom or chicken soup
  • 1 package (26 oz) frozen shredded hash brown potatoes, thawed
  • 1 tsp. paprika
  • One-half tsp pepper

Directions:

Place croutons in a very well greased 3 quart baking dish or cake pan. Sprinkle with the cheese, ham, onion, peppers and mushrooms. Sprinkle the ground mustard evenly over the top. In a large bowl whisk the eggs, and 2 and one-fourth cup milk. Pour over the mixture in the pan. Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Combine the soup and remaining milk until blended. Spread over casserole. Top with hash browns. Sprinkle with paprika and pepper.

Cover and bake at 350° for 30 minutes. Uncover and bake for 40 more minutes. Let stand for 10 minutes before serving. This will serve approximately 8-10 people and is great for left-overs.

Chicken Bacon Casserole

I made this recipe a couple weeks ago and it was really good. It makes a big batch so invite someone over and enjoy!

  • 4-5 boneless, skinless chicken breasts
  • 6 strips of quality thick bacon – cooked and crumbled
  • 2 cans cream of chicken soup (I used one regular and one Heart Healthy)
  • 2 cups shredded Monterrey Jack cheese
  • 1 box (13 ounces) dried spiral pasta
  • 1 tablespoon garlic powder
  • Salt & pepper to taste

Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in some of the bacon drippings. Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese. Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top. Serve with vegetables on the side.

Sweet ‘n Sour Meatballs

  • one and a half pounds ground beef
  • 1 tsp. salt
  • dash of pepper
  • 1 tsp celery salt
  • one-fourth cup ketchup
  • 1 egg
  • one-fourth cup cracker crumbs

Mix all together and form into medium-sized balls. Chop 1 and a half cups of onion into small pieces, spread evenly on lightly-greased baking dish. Arrange meatballs on top of onion.

In a saucepan combine:

  • 1 (12 oz) bottle chili sauce
  • one-half cup grape jelly
  • one-fourth cup water

Heat to dissolve jelly and pour over meatballs. Cover and bake for 1 hour at 375° or until meatballs are done and sauce is thickened.