​SPAGHETTI WITH GARLIC BUTTER

1/2 pound butter
2 tablespoons finely chopped garlic about 4 to 5 cloves
1/2 cup grated Romano cheese, divided
1/4 cup finely chopped parsley

1/2 pound dry pasta, prepare according to package directions
In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe. Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely. Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.
Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.
<><>

CABBAGE WITH SAUSAGE

1 large head of cabbage, cut into chunks
1 and 1/2 cups polish sausage, cut into 1/2-inch pieces
2 cups water
1 clove garlic, chopped
1/4 cup jalapeno peppers, sliced
1/2 tsp. chili powder
1 tsp. salt

Put everything into a dutch oven or large pot. Bring to boil. Turn the heat to low. Simmer, covered, until cabbage is just done. Don't overcook!
<><>

STIR-FRY BROWN RICE WITH VEGETABLES

1 c. brown rice, uncooked
1 tbsp. chicken bouillon granules
3 tbsp. vegetable oil, divided
1 c. thinly sliced carrots
3 green onions, including some tops, sliced
1 med. clove garlic, minced or dash garlic powder
1 lg. green pepper, sliced in thin strips
1 c. thinly sliced zucchini
1 c. thinly sliced fresh mushrooms
1/2 c. slivered almonds
4 or 5 tbsp. soy sauce

Cook rice the day or morning before serving, adding chicken bouillon to water. Cool rice completely in refrigerator.
Heat about 1 tablespoon oil in wok or skillet over high heat. Add carrots; stir 1 minute. Add onions, garlic and green pepper; stir-fry 1 minute, adding more oil if needed. Add zucchini, mushrooms and almonds stir-fry about 2 minutes, or until all vegetables are barely crisp tender. Add rice and stir to separate grains and heat through. Season to taste with soy sauce. Serve at once. 4 to 6 servings.
<><>

MEXICALI CORN CASSEROLE

1 can corn with red and green peppers, drained
1 can corn, cream-style
4 large eggs -- room temp.
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 and 1/2 cups jalapeno cheese, shredded
1/2 cup heavy cream
1/2 cup scallions, chopped
1 clove garlic, minced
1 teaspoon hot pepper sauce-or to taste

Position a rack in the center of the oven, and preheat to 375 degrees. Lightly butter a 2-quart round casserole.
In a medium saucepan, bring both corns to a simmer over medium heat. Transfer to a medium mixing bowl.
Whisk the eggs, one at a time, into the corn, beating well after each addition. Whisk in the flour and sugar. Then whisk in 1 cup of the cheese, and the cream, scallions, garlic, and hot pepper sauce. Spread evenly in the prepared casserole.
Bake until the top is lightly browned and the casserole is set in the center (a toothpick will not necessarily come out clean), about 50 minutes. Sprinkle the top with the remaining 1/2 cup of cheese, and bake until the cheese is melted, another 5 minutes. Remove from the oven and let stand 5 minutes before serving.
NOTES : This can be made with cheddar and black pepper instead of the Pepper cheese and hot sauce.
<><>

TROPICAL SWEET POTATOES

1 ( 40 oz. ) can sweet potatoes, drained and mashed
3/4 cup crushed pineapple, drained
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup raisins
1/4 cup flaked coconut
1/4 cup pecan pieces
2 tsp. pumpkin pie spice
1 tsp. salt

Heat oven to 350 degrees. Spray a 2-quart casserole with non-stick cooking spray.  Mix all ingredients in a large bow. Combine well.
Pour into the casserole dish and bake for 30 minutes.
<><>

CANDIED CARROTS

1 ( 16 oz. ) pkg. baby carrots
3 Tbsp. butter
1/2 cup brown sugar
1/4 tsp. cinnamon
1/2 tsp. salt

Parboil the carrots in salted water until they are almost done. Remove from heat and drain.
Melt butter in a saucepan. Add salt, cinnamon, and brown sugar and let that dissolve. Add the carrots. Simmer, covered, on a very low heat for about 10 minutes. Stir gently occasionally.
<><>

GREEN BEANS WITH ALMONDS

6 Tbsp. butter
2 Tbsp. cornstarch
2 tsp. instant chicken-flavored bouillon
3 cups milk
2 ( 16 oz. ) packages frozen cut green beans, thawed and drained
Topping Ingredients:
1 cup sliced almonds
1/2 cup dried bread crumbs
2 Tbsp. butter, melted

Heat oven to 350 degrees. Melt butter in a 2-quart saucepan over medium heat. Stir in cornstarch and bouillon.  Mix well for about a minute.  Slowly add milk.  Cook, stirring constantly, until mixture is thick and bubbly ( about 6 to 8 minutes). Remove from heat; stir in beans. Pour into a greased casserole dish.
Combine all the topping ingredients in a small bowl Sprinkle on top of bean mixture. Bake for 45 minutes or until heated through.
<><>

BROCCOLI AND RICE CASSEROLE
My version of an old classic

2 cups cooked broccoli
2 cups cooked rice
1 cup Velvetta cheese, melted
1 ( reg. size ) can Ro-tel tomatoes, no juices, make sure it is drained really well
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon garlic powder
1/2 tsp. salt
1 cup shredded cheddar cheese

Mix all ingredients except the grated cheese and put into a casserole dish. Top with grated cheese and bake in at 350 degree, uncovered, for 45 to 50 minutes or until cheese is browned.
<><>

BACON WRAPPED ASPARAGUS

1 and 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon
Chopped chives, optional

Preheat oven, if using, to 400 degrees. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
*To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
*For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
<><>

GARLIC MASHED POTATOES

2 pounds (6 medium) potatoes, cut into 1-inch chucks
1 and 1/2 cups milk
1 stick butter
4 cloves garlic, minced
1 cup sour cream, optional
Salt and pepper, to taste

In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly. Mash potatoes with potato masher or beat with electric hand mixer. Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Stir in sour cream, if desired.
Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper. Makes 6 servings.
<><>

CAULIFLOWER AUGRATIN

1 medium head cauliflower, broken into medium sized pieces
1 and 1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 tsp. salt
1 egg
1/4 cup grated Parmesan cheese

Steam cauliflower until crisp-tender. Drain. Combine sour cream, egg, salt, and cheddar. Put cauliflower into a greased baking dish and pour
sour cream mixture over it. Sprinkle with Parmesan cheese. Bake
uncovered at 325 degrees for 30-35 minutes.
<><>

GREEN BEAN BUNDLES

2 lbs. green beans
1 lb. bacon (15 slices partially cooked)
4 Tbsp. butter
3 Tbsp. packed brown sugar
Garlic powder & salt to taste
Red pepper slices or pimiento (optional)

Blanch green beans in salted boiling water for 5 minutes.
Cool beans under running water. Wrap 1 slice of bacon around a bundle of 10 green beans. Place in shallow baking dish. Lay slice of red pepper or pimiento across each bundle. Pour melted butter over beans. Sprinkle with brown sugar, garlic powder and salt. Bake, uncovered, for 1/2 hour at 350 degrees.
<><>

SPINACH QUICHE

1 ( 10 oz. ) box frozen chopped spinach, thawed and drained
1 and 1/4 cups onions, chopped
1 Tbsp. butter
1 and 1/3 cups shredded cheddar cheese
8 oz. sour cream
9 eggs
1 and 1/2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1 unbaked deep dish pie crust

Preheat oven to 450 degrees.
Place prepared pie crust in 13 x 9-inch pan. Bake until very lightly
brown. Remove from oven. Pie crust can be made the day before.
Reduce oven temperature to 350 degrees. Saute onions in the butter.
Squeeze spinach to remove any remaining water. Layer spinach, onions,
and cheese over crust. Combine sour cream, eggs, milk, salt, and pepper
in medium bowl. Mix until well blended. Pour over vegetable and cheese
layers. Bake 45 minutes or until knife inserted in center comes out
clean. Let stand 10 minutes before serving.
<><>