Easy Roasted Potatoes

We recently discovered this recipe in the Better Homes and Gardens New Cook Book and LOVE it!

We make a couple alterations:
We dice the potatoes so they are about 1 inch in size and do enough to cover the bottom of a 9x13 pan. Then we times the oil and seasonings by 4 - we like ours to have a bit stronger flavor : ) We also do the speed cooking method and stir every 10 minutes.

Here is the recipe as listed in the book:

3 medium potatoes (1 pound), quartered, or 10 to 12 whole tiny new potatoes (1 pound), quartered
2 tablespoons olive oil or margarine or butter, melted
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325 degree oven 45 minutes. Stir potatoes. Bake, uncovered, 10 to 20 minutes more or till potatoes are tender and brown on edges. Makes 4 servings.

To speed it up, roast potatoes, uncovered, in a 450 degree oven 30 minutes, stirring occasionally.

Stuffing!!

Again horrible picture, but the best stuffing ever!! This is the recipe my mother in law uses!! My favorite, though I used to HATE stuffing...no longer :)

6 cups diced bread (I use sourdough from Costco)
2 tablespoons butter
1 medium onion, diced
2 stalks celery, sliced
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
3 tsp parsley
1/2 tsp salt
1 1/2 cups vegetable stock

Preheat oven to 350 F. Spread diced bread on a cookie sheet and place in the oven for at least 15 minutes, tossing occasionally to insure its all toasted. Meanwhile, saute butter, onion and celery over medium heat until onions are translucent.

Remove bread from oven and add the onion mixture, herbs and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently, if it seems to dry add a little more stock. Bake uncovered for 20-30 minutes. Enjoy!!

Zucchini Casserole

Sorry this picture is not that great, but I promise you it's delicious!! I got this recipe when I was in high school!!

Preheat oven to 350 F
Saute 1 cup chopped onion in 1 stick of margarine
Add 1 can cream of mushroom soup
Add 1 cup sour cream
Add 1 cup shredded carrots
Add 4-5 medium size sliced zucchini (I slice and the cut in half, moon shaped)
Stir everything well to combine, remove from heat.
Fold in half a box of Stove Top stuffing to the mixture. In a separate bowl mix the other half of the box with 1 stick melted butter. Pour zucchini mixture into a 9x13 baking dish, sprinkle topping mixture over the zucchini's. Bake for 25 to 35 minutes, until golden brown.

M'm! M'm! Good!® Tomato Cheese Bread

1 loaf French bread, cut in half lengthwise
1 can (11 oz.) Campbell's® Condensed Tomato Bisque Soup
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup chopped green onion
1 tsp. garlic powder

MIX soup, cheeses, onions and garlic powder. Spread soup mixture over bread to within 1/4" of edges.

PLACE bread halves on baking sheet. Bake at 400°F. for 5 min. or until cheese melts. Cut into slices.