Potato and Broccoli Casserole     
 Given by: Kim Pair
1 small head broccoli, cut into flowerets
5-6 large potatoes, cubed
2 (10.75 oz) cans low fat, condensed cream of broccoli soup
2 1/2 cups shredded cheddar cheese
1 cup sour cream
1 tsp Dijon-style mustard
crushed crackers, to cover casserole 

Preheat oven to 325 degrees.  Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard.  Stir in potatoes and broccoli. 
 Spoon into prepared casserole dish.  Top with crushed crackers.  Bake for 45-60 minutes or until potatoes are tender.
This dish makes a hearty casserole that can be served as a meal for 2-3 people, or as a side dish for a large party.  Makes 6 servings.

Stewed Black-eyed peas
(from Emeril Lagasse)
Ingredients
                 One 1-pound link andouillle or kielbasa sausage, sliced in half lengthwise and cut into 1/4-inch-thick slices 
     1 cup chopped yellow onions   
 1/2 teaspoon salt 
  1/4 teaspoon cayenne
  4 cloves garlic, peeled 
 5 sprigs fresh thyme 
  4 bay leaves 
  3 teaspoons finely chopped fresh parsley leaves
  8 cups Chicken Stock 
     1 pound dried black-eyed peas, rinsed, sorted over, soaked overnight in water to cover, and drained 
   1 tablespoon minced garlic 
Preparation
Brown the sausage in a large saucepan over medium heat. Add the onions, salt, cayenne, garlic cloves, thyme, bay leaves, and parsley. Cook, stirring, until the onions are wilted, about 5 minutes. Add the stock, peas, and garlic. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, uncovered, until the peas are tender, about 1 1/2 hours.
Remove the bay leaves and serve warm.
Yield: 8 to 10 servings  

HOPPING JOHN
this from So. Living is easier, but not as traditional
1 cup sliced celery
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil or bacon drippings
4 cups water
2 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 (16-ounce) package frozen black-eyed peas, thawed
1/2 pound cooked ham, cubed
1/4 teaspoon dried crushed red pepper
1 bay leaf
3 cups cooked long-grain rice

SAUTÉ first three ingredients in hot oil in a large Dutch oven until tender. Add water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.
REMOVE and discard bay leaf. Serve over rice. Yield: 12 side dish servings

SAVORY TURNIP GREENS
from Southern Living
5 bacon slices
2 quarts water
1/4 cup of sugar
2 teaspoons salt
1/4 to 1/2 teaspoon dried crushed red pepper
1 tablespoon dry white wine (optional)
6 pounds fresh turnip greens, trimmed and rinsed

COOK bacon in a large stockpot until crisp; remove bacon, reserving 2 teaspoons drippings in pot. Crumble bacon, and set aside.
BRING water, sugar, salt, red pepper, and, if desired, white wine to a boil in stockpot. Add turnip greens, a few at a time; cover and cook over medium heat 40 minutes or until tender. Drain and sprinkle with bacon. Yield: 6 to 8 servings.
Kitchen Express: Substitute 3 (10-ounce) packages frozen chopped turnip greens for fresh turnip greens. Cook according to package directions, adding bacon drippings, sugar, salt, red pepper, and, if desired, wine. Drain and sprinkle with bacon.

SOUTHERN COOKED GREENS
(from Emeril Lagasse)
ingredients
· 1/2 pound chopped bacon
· 3 cups chopped yellow onions
· Salt
· Freshly ground black pepper
· Cayenne pepper
· 1/2 cup firmly packed light brown sugar
· 2 tablespoons minced shallots
· 1 tablespoon minced garlic
· 6 cups water
· 1/4 cup rice wine vinegar
· 6 pounds collard greens
preparation instructions
In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot. Yield: 8 servings

Cranberry-Apple Relish
This tangy side is a perfect make-ahead candidate; you can store it in the refrigerator for up to three days before serving.
1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
1 cup packed brown sugar
1/2 cup white grape juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12-ounce) package fresh cranberries
1. Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally. Cool completely. Yield: 16 servings (serving size: 3 tablespoons).

Spiced Sweet Potato Casserole
You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day.
3 pounds sweet potatoes
1/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons orange juice concentrate
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.
3. Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.
4. Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350 degrees for 45 minutes or until thoroughly heat-ed. Yield: 8 servings (serving size: 1/2 cup).

GREEN BEAN CASSEROLE
1/4 cup margarine
2 cups KELLOGG'S CORN FLAKES(R) cereal, crushed to 1 1/2 cups
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 1/2 teaspoons onion powder
1 cup low-fat sour cream
1 package (20 oz.) French-style green beans, cooked and drained
1 cup (4 oz.) shredded low-fat Swiss cheese

1. In large saucepan, melt margarine over low heat. Remove 2 tablespoons and mix with KELLOGG'S CORN FLAKES cereal. Set aside for topping.
2. To remaining margarine in pan, stir in flour, salt, pepper, sugar and onion powder. Gradually stir in sour cream. Fold in green beans. Pour
into 10 x 6 x 2-inch (1 1/2-quart) glass baking dish coated with cooking spray. Sprinkle cheese and cereal mixture over casserole.
3. Bake at 400º F for 20 minutes or until thoroughly heated.

Green Beans with Roasted-Onion Vinaigrette
To simplify things on Thanksgiving day, make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.

2 red onions, peeled (about 1 pound)
4 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
2 sprigs fresh thyme
1 tablespoon chopped fresh dill
3 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon stone-ground mustard
2 pounds green beans, trimmed, steamed, and chilled

1. Preheat oven to 400 degrees.
2. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400 degrees for 1 hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl.3. Toss the beans with the vinaigrette. Yield: 8 servings (serving size: about 4 ounces green beans and 1/4 cup vinaigrette).
Thyme Tip: Place a thyme sprig between the onion halves; roast in foil. Red onions turn a jewel-like pink and take on a sweet herbal flavor.

CRANBERRY GELATIN SALAD 
 1 8-ounce can crushed pineapple (juice packed) 
Pineapple juice
 2 3-ounce packages raspberry jello 
1 cup boiling water 
1 cup cold water
 1 cup whole berry cranberry sauce 
1 cup chopped walnuts or pecans 
3/4 cup finely chopped celery 
1 medium apple, cored and finely chopped ( 2/3 cup)
 3/4 cup seedless red grapes, quartered  DIRECTIONS: Drain the pineapple, reserving the juice. Add enough of the pineapple juice to make 1 cup. Set aside. In a large bowl dissolve the jello in the boiling water. Stir in the 1 cup pineapple juice, the cold water and the cranberry sauce. Chill until the mixture is partially set stirring occasionally. Fold in the crushed pineapple, nuts, celery, apple and grapes. Pour into a 2 or 3 quart rectangular baking dish. Cover and chill about 4 hours or until firm. (can also be chilled overnight)
CREAM CHEESE SAUCE: 3 ounces cream cheese, softened 
2 tablespoons powdered sugar 
1/2 teaspoon vanilla milk 
 In a small bowl stir together the cream cheese, powdered sugar, vanilla and enough milk to make a creamy consistency. To serve, cut the jello-cranberry mixture into squares or spoon into individual glass dishes and pass the Cream Cheese Sauce separately to dallop on top. Yield: 12 Servings

GRILLED CORN ON THE COB
Recipe courtesy Bobby Flay
4 ears of corn, husked
Butter
Olive oil
Salt to taste
Lay the ears directly on the grill over very hot coals.
Grill turning to brown them evenly, for 5 to 7 minutes.
Season them to taste with butter, olive oil and salt.
Yield: 4 servings

Potato Casserole
(from Nancy Seyller)
12 potatoes (boiled and cut into bite size pieces)
1 stick butter
16 oz. carton sour creme
1 c. onion
2 cans cream mushroom soup
lg. package grated cheddar cheese
melt butter, add soup and sour creme and heat until well mixed. Stir together with onion and potatoes. 
Cook in crockpot, on high until bubbly or 350 oven for an hour.  Freezes well.

Zucchini and Tomato Curry
1 medium onion, sliced into thin rings
1 large zucchini or 2 medium, sliced about 1/2 " thick
1 large can of peeled tomatoes or 3 or 4 medium ripe tomatoes, ripped into quarters
1 1/2 tablespoon yellow curry
a few leaves chopped basil
salt and pepper to taste
1 tablespoon extra virgin olive oil
With the heat on about medium, saute the onion in a large frying pan or wok with the olive oil until it is a light caramel color. Add in the zucchini and saute until the zucchini is cooked. Add the tomatoes, curry and basil. Let simmer for about 10 minutes. Serve with rice. Serves: 4

Grandma Evelyn's German Potato Salad
(this recipe has been handed down from generation to generation so measurements are approx. since it is usually done to taste.)
2-5 lbs. potatoes boiled with skins on
1 -2 lbs. bacon fried crisp and crumbled
lg. onion, diced (more for 5 lbs.)
1/2 c. apple cider vinegar(or white wine     vinegar)
Tbl sugar
tsp. salt
  Peel and dice potatoes in 1/2" cubes.  Sauté onions in bacon drippings. (don't use anything else or it will not taste right) When onions are cooked add vinegar, salt and sugar. Pour over potatoes and bacon in baking dish.  Stir. Taste to see if you need more vinegar or salt. Bake for 30 min to an hour