This makes quite a lot so you may want to reduce the amounts down to half if desired, I like to also add in 1/2 teaspoon garlic powder if you are a garlic lover then add it in!…

For more creamier taste use 6 tablespoons 18% table cream or half and half cream with 2 tablespoon of heavy whipping cream…

Do not add in any water to this, use only stated ingredients

Servings 6

Ingredients:

4 cups frozen corn (even better use fresh off the cob)

1/2 cup 18% table cream OR half and half cream

1/4 cup butter

2-1/2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:————————————-

In a large saucepan bring all ingredients to a boil over medium-high heat.

Reduce heat and simmer uncovered for about 6-8 minutes.

Make certain to oven bake the sweet potatoes first do not cook them in water or they will hold too much moisture,  amounts may be adjusted to taste

Servings 6

Ingredients:

3 medium baked sweet potatoes, peeled and cubed

1/2 cup butter

1/4 cup honey (or to taste)

1/2 teaspoon ground cinnamon

salt to taste

Instructions:

Place the cubed hot or warm peeled sweet potatoes in a bowl.

Add in the butter, honey and cinnamon; using an electic mixer on medium speed beat until smooth.

Season with salt to taste.

Transfer to a serving bowl and serve hot.

Only one bowl needed to make this delicious casserole!

After steaming the fresh or frozen broccoli make certain pat dry with paper towels to remove as much excess moisture as possible, I prefer to use fresh broccoli in place of the frozen simply because fresh is always the best flavor and holds up better if baked in a casserole although two 10-ounce packages frozen will work fine,  if you are not a garlic lover then you may omit, to kick this up add in some cayenne pepper

Servings 8-10

Ingredients:

2  fresh broccoli heads, cut into small florets

1 cup mayonnaise (do not use salad dressing)

1/2 teaspoon garlic powder (garlic lovers can increase to 1 teaspoon which is what I use)

1 teaspoon fresh ground black pepper, or to taste

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

2 eggs, lightly beaten

1 cup shredded cheddar cheese (a little more won’t hurt)

2 cup crushed butter crackers (such as Ritz crackers or similar)

3 tablespoons melted butter

Instructions:———————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch or a 13 x 9-inch baking dish.

Lightly steam the small broccoli florets until just fork tender (do not cook until soft).

Remove and place onto a plate then pat dry to remove any excess moisture.

In a large bowl whisk mayonnaise, garlic powder, black pepper, condensed soup and eggs until smooth and well combined.

Mix in 1 cup shredded cheese and steamed broccoli.

Spread into baking dish.

Sprinkle the crushed crackers over the top then drizzle the melted butter over the crackers.

Bake in preheated oven for about 30-35 minutes or until bubbly and the top is browned.

Notes from our test kitchen; cauliflower may be substituted for broccoli, 4 cups water with 2 tablespoons chicken bouillon powder may be used in place of the chicken broth and water or you may use 4 cups chicken broth and omit the bouillon powder

Servings 6

Ingredients:

2 cups water

2 cups chicken broth

4 cups fresh broccoli florets (I just use one broccoli head)

1/4 cup butter (a little more butter won’t hurt)

1 medium onion, chopped

1 small celery rib, finely diced

2 garlic cloves, minced (garlic lovers can use more)

1/3 cup all-purpose flour

2 teaspoons chicken bouillon powder

2-1/2 cups light cream (such as half and half, can use full-fat milk)

1/8 teaspoon ground nutmeg

salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as desired)

Instructions:———————————————-

In a medium saucepan add 2 cups water, 2 cups chicken broth and broccoli florets; bring to a boil, then reduce heat to low cover and simmer for about 4 minutes; drain reserving all the liquid.

In a food processor process half of the cooked broccoli until quite smooth; transfer to a bowl.

Coarsely chop the remaining broccoli then add to the smooth processed broccoli; set aside.

In a saucepan melt butter over medium-high heat; add in onion and celery, cook until soft.

Add in garlic; cook for 2 minutes.

Add in flour and chicken bouillon granules; stir for 1 minute.

Add in reserved water/broth mixture stirring constantly.

Reduce heat and simmer gently until thickened (about 5 minutes).

Stir in light cream, nutmeg and all the broccoli; heat through stirring constantly.

Season with salt and fresh ground black pepper to taste.

Ladle into bowls and top with shredded cheddar cheese.

Now you can make authentic chow mein at home with great results and this is just as good if not even better than any Chinese take-out, you may need to adjust the soy sauce to suit your taste, I most always add some crushed chili flakes in for heat, plan slightly ahead the pork slices needs to marinate for at least 30 minutes or more…

This will also work with beef or chicken strips, and fresh sauteed mushrooms may be used in place of the canned

Servings 4-6

INGREDIENTS:

1-1/2 pounds lean pork (I use center-cut boneless pork chops and partially freeze for easier slicing)

3 garlic cloves, minced(garlic lovers acn use more)

1/4 cup cornstarch, divided

2 teaspoons sugar

5 tablespoons soy sauce, divided

2 tablespoons vegetable oil

2 tablespoons white shortening

1-3/4 cups water, divided

2 celery ribs, diced

1 large onion, chopped

1 tablespoon molasses ( do not omit)

1 (8 ounce) can sliced water chestnuts

1 pound bean sprouts (can use more)

1 (4 ounce) can sliced mushrooms, drained

salt and fresh ground pepper, to taste

2 green onions, chopped (optional)

lightly toasted blanched almonds (optional)

This recipe is courtesy of Charbear01 at Recipezaar.com

Charbear writes…

My Husbands DB brought these to Thanksgiving Dinner and my daughters and I raved so much about these he shared his recipe with me. Since then they have become a family recipe, and a must for any Holiday meal. Let me put my two cents in here by saying that these are the ONLY candied yams I will eat, since I normally don’t care for them at all.

1¼ hours | 25 min prep

SERVES 10 -12

Ingredients:

You may want to double the amount if serving more than 6 people

Servings 6

Ingredients:

2 pounds fresh baby carrots

3 tablespoons cold water

1 tablespoons cornstarch

1/2 cup orange marmalade

2 tablespoons brown sugar

1 tablespoon melted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon white salt

1/4 teaspoon ground nutmeg

1/4 teaspoon fresh ground black pepper

Instructions:

Cook the carrots in boiling water until fork tender; drain.

Place all the carrots onto paper towels and pat dry throughly.

Meanwhile in the same saucepan whisk 3 tablespoons cold water with cornstarch; mix in marmalade, brown sugar, melted butter, cinnamon, salt, nutmeg and black pepper; bring to very light simmer stirring constantly until thickened and combined.

Add in the carrots and toss to coat with the sauce.