Rice Stuffing

1 tsp granulated garlic

1 1/2 tsp ground black pepper

1 tsp seasoned salt

2 TB fresh chives, chopped



1 tsp ground black pepper

1 1/2 cups white and wild rice

3 cups vegetable broth


1 stick butter
12 oz herb seasoned stuffing mix
1 apple, chopped
1 cup celery, chopped

6 TB Butter
1 sweet onion, diced
4 stalks celery, diced
1 lb pork sausage

Melt butter in large sauce pan over medium heat.   Add onions and celery. Stir well and cook for 5 minutes.  Add pork sausage  and poultry seasoning.  Cook until sausage is brown and crumbled.  Add chicken broth, increase heat to medium high, and bring to a boil.  Remove pan from heat.  Add stuffing mix and mix well.  Add water and mix well.  Bake in buttered 13 x 9 pan at 350 degrees for 25 minutes.

5 large baking potatoes, sliced thin
2 medium sweet onion, sliced thin
6 TB butter
3 TB flour

In a 5 quart saucepan, heat oil over medium heat.  Add spinach and cook for 5 - 10 minutes.  Add garlic, salt and pepper.  Mix well.  Add rice and Mix well.  Cook for 5 minutes, stirring frequently.  Add broth and bring to a boil.  Reduce heat to medium low, cover, and cook for 30 minutes.

1 medium onion, chopped
2 cups chicken broth
1/2 cup dried cranberries
1 TB poultry seasoning

Apple Cranberry Stuffing

Sausage Stuffing

4 TB butter

2 cups orzo

1/2 cup dry white wine


Parmesan Orzo


In a large saucepan, melt butter over medium heat.  Add orzo and stir until orzo is coated with butter.  Cook for 10 minutes, stirring frequently, until orzo is lightly toasted.  Add wine, stir and cook for 3 minutes.  Add 1 cup of broth and cook until broth is absorbed into orzo.  Repeat with remaining broth, I cup at a time.  Add scallions and parmesan, mix well, and cook for an additional 4 - 5 minutes.

1 TB poultry seasoning
3 1/2 cups chicken broth
24 oz cubed stuffing mix
1 cup water

1 ib 14 oz bag frozen shredded hash browns, thawed

1/2 sweet onion, chopped

8 ounces sour cream

10.75 ounce can cream of celery soup

1/4 cup melted butter


3 lbs baby potatoes

6 TB butter

8 oz sour cream

3/4 cup milk


Scalloped Potatoes

Melt butter in large sauce pan over medium heat.  Add flour, mix well, and cook for 3  minutes, until mixture is smooth and has thickened.   Add garlic and black pepper, stir and cook for 1 minute.  Add milk.  Cook for 4 - 5 minutes, stirring frequently.  Add cheese, mix well, reduce heat to medium low and cook for 5 minutes.  Add noodles and mix until noodles are evenly covered with cheese sauce.

In a large bowl, mix hash brown potatoes, onion, sour cream, soup, melted butter, cheese, salt and pepper.  Place in 13 x 9 baking dish.  In small pan, on medium heat, melt butter.  Add panko and cook until panko is lightly toasted.  Sprinkle toasted panko over potato mixture.  Bake, covered, in 375 oven for 40 minutes.  Uncover and bake for 10 minutes.

Melt butter in large sauce pan over medium heat.  Add flour, mix well, and cook for 3  minutes, until mixture is smooth and has thickened.   Add garlic and black pepper, stir and cook for 1 minute.  Add milk.  Cook for 4 - 5 minutes, stirring frequently.  In a 13 x 9 buttered baking dish, place a layer of sliced potatoes.  Place a layer of onions on top of potatoes.  Repeat 2 more times.  Pour milk mixture over potatoes.  Cover with foil.  Bake at 350 for 45 minutes.  Uncover and bake for another 20 minutes.

Spinach and Rice

4 TB Butter
1 sweet onion, chopped small
2 stalks celery, chopped small

3/4 tsp seasoned salt

Cheesy Noodles

1/2 tsp ground black pepper

2 cups long grain and wild rice blend

3/4 TB poultry seasoning
2 cups vegetable broth

Hash Brown Potato Casserole

12 0z broad egg noodles, cooked

4 TB butter

2 TB flour

1/2 tsp granulated garlic


In 5 qt pan, melt butter on medium heat.   Add onions and celery.  Cook until translucent, 4 - 5 minutes.  Add apples and cook for 3 minutes.  Add chicken broth and cook for 5 minutes.  Add dried cranberries, stuffing mix and poultry seasoning.  Lightly mix.  Place stuffing in 13x9 baking dish and bake at 350 degrees for 35 minutes.

Wash potatoes, cut in half and place in large sauce pan.  Add water until potatoes are covered and bring to a boil over high heat.  Reduce heat to medium and cook, covered for 15 minutes, or until potatoes are fork tender.  Drain potatoes.  Place potatoes in a large bowl and mash.  Add butter, milk, sour cream, garlic, salt and pepper.  Mash until the potatoes have a smooth consistency.  Add chives and mix well.

4 cups chicken broth

1 bunch scallions, chopped

1/2 cup grated parmesan cheese

Sides

2 cups milk
2 tsp salt
1 tsp black pepper

2 cups shredded cheddar cheese

1/2 tsp salt

1/2 tsp ground black pepper

4 TB butter

1/2 cup seasoned panko bread crumbs


2 TB vegetable oil

1 lb fresh baby spinach

2 garlic cloves, chopped

1 tsp seasoned salt


Melt butter in large sauce pan over medium heat.   Add onions and celery. Mix well and cook for 5 minutes.  Add salt  and pepper.  Mix.  Add rice, mix well and cook for 3 minutes. Add poultry seasoning and vegetable broth, stir, increase heat to medium high, and bring to a boil.   Reduce heat to low, cover and cook for 25 - 30  minutes or until rice is done and liquid is absorbed. 

Sour Cream Mashed Potatoes


1 tsp ground black pepper
2 cups milk

3/4 cup grated parmesan cheese