Ingredient: Butter

Apple Crisp

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 Apple Crisp
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Instructions
  1. Preheat Oven to 350
  2. Butter a 1½ quart baking dish
  3. Spread apples in the baking dish and sprinkle with 1/3 cup water
  4. Combine flour, sugar, cinnamon, and salt in a bowl
  5. Mix in butter (using your fingers)
  6. Make crumbs, and spread them evenly over the apples
  7. Bake 30 minutes

Wild Rice with Carrots and Mushrooms

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 Wild Rice with Carrots and Mushrooms
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Instructions
  1. Bring broth to a boil and add wild rice.
  2. Bring to a boil again and put low flame and cover
  3. Cook until just tender, 35-40 minutes. Do not drain.
  4. Fry bacon and remove all but 3 tablespoons bacon drippings (if there aren't enough, add butter).
  5. Saute carrots and onion until carrots are just tender, about 4 minutes. Add mushrooms and seasonings.
  6. Mix rice, vegetables and bacon.
  7. Bake in a buttered casserole dish at 350 for 25 minutes.
  8. Dot rice with butter, mix and serve.

Spinach Casserole (Kevin’s)

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 Spinach Casserole (Kevin's)
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Instructions
  1. Defrost and chop the spinach
  2. Mix and bake uncovered at 350 for 30 minutes

Spinach Balls

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 Spinach Balls
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Instructions
  1. Shape into balls and bake for 20 minutes at 450

Sweet Potato Souflee

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 Sweet Potato Souflee
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Instructions
  1. Preheat oven to 400
  2. Prick and bake potatoes until soft, about 45-60 minutes.
  3. Remove potatoes, slice in half and scoop flesh until bowl
  4. Using wire wish, whip potatoes until smooth. Measure 2 cups and reserve
  5. Lower oven to 350
  6. Blend the 2 cups potato with cream
  7. Add yolks, nutmeg and sugar. Mix well.
  8. Fold in egg whites
  9. Place in buttered 1 quart souffle and place in preheated oven
  10. Bake for 35-40 minutes

Mac and Cheese (Ann Woodbridge)

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 Mac and Cheese (Ann Woodbridge)
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Instructions
  1. Cook macaroni al dente
  2. Melt butter
  3. Brown onion
  4. Add flour, salt, pepper and milk
  5. Mix all together
  6. Add cheese and seasonings
  7. Mix in noodles
  8. Place in buttered casserole dish and sprinkle with parmesan and bread crumbs
  9. Bake at 350 for 30-35 minutes

Shrimp (or Chicken) and Linguine with Herbs

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 Shrimp (or Chicken) and Linguine with Herbs
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Instructions
  1. In frying pan, melt butter and olive oil with crushed garlic
  2. Add chicken or shrimp and cook until done
  3. Mix above mixture with the linguine, lemon juice and herbs

Red Potato and Red Onion Gratin

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 Red Potato and Red Onion Gratin
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Instructions
  1. Peel potatoes and slice into 1/4 inch thick pieces. Place in bowl with plenty of cold water. Keep covered.
  2. Peel onions and slice 1/4 inch thick
  3. Cook in 3 tbsp olive oil with thyme over very low heat
  4. Cover pan but stir occasionally
  5. Onions should be sweet, slightly softened and still crunchy after 10 minutes
  6. Remove from heat and set aside
  7. Rinse potatoes in colander and pat dry.
  8. Toss with remaining olive oil
  9. Layer a lightly oiled, sallow 2-3 quart eartenware casserole with potatoes slightly overlapping in concentric circles. Salt and pepper lightly
  10. Remove thyme from onions and strew onions lightly over layer of potatoes
  11. Continue layering and seasoning, ending with a layer of potatoes
  12. Dot with 2 tbsp softened butter and bake in a pre-heated 425 degree oven for 25-30 minutes until potatoes are a deep golden brown

Pecans: Hot, Sweet and Spicy

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 Pecans: Hot, Sweet and Spicy
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Instructions
  1. Preheat oven to 275
  2. Lightly butter a jelly roll pan
  3. In small bowl, combine spices and sugar
  4. Beat egg white until light and frothy, add pecans and stir until covered.
  5. Stir in spices, coating nuts evenly
  6. Spread pecans on the pan in a single layer and bake 15-20 minutes
  7. Turn and separate them
  8. Return to over and roast about 20 minutes or until golden in side
  9. Cool and store in airtight jar or freezer
Recipe Notes

Can sub ground pasilla chili with 3/4 tsp of paprika and 3/4 tsp cayenne. Then omit cayenne from recipe if using this mixture.

Baked Mushrooms

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 Baked Mushrooms
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Instructions
  1. Combine oil, vinegar, onion, garlic, herbs, salt and pepper
  2. Add mushrooms
  3. Marinate for 3 hours and baste frequently
  4. Drain and saute in butter over high heat for 1 minute
  5. Reduce heat to low and cook for 10 minutes, stirring frequently
  6. Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
  7. Broil until top is browned
Recipe Notes

Serve as a first course or vegetable accompaniment to meat or fowl