Sauerkraut Casserole 12 servings Do you want a dish that will have people scratching their heads wondering what it is? Well, this is it! It's actually delicious and that alone surprises everyone that tries it. It's really good as a side dish for pork, especially BBQ or a pork loin. Ingredients • 2 (1 lb) cans sauerkraut, rinsed and drained • 2 (1 lb) cans of tomatoes • ¾ cup brown sugar, packed • 6 strips bacon, fried and drained Preheat oven to 275°F. You will need a greased, 3-quart casserole. Instructions 1. In a large bowl, combine the first 3 ingredients. Pour into the prepared casserole Smooth top and cover with the bacon. 2. Bake for 3 hours. This is a great side dish with pork. KEYWORDS sauerkraut casserole, ways with sauerkraut, sauerkraut ideas

Simple Squash Patties O ne of the true signs of summer is picking squash. I love to pick them when they are 6 to 8 inches long before they get too big and the skin gets too tough. This recipe is one that I use when I don't have enough squash for a casserole. The ingredients are few and simple. Ingredients • 2 cups grated squash* (or 2 medium) • ½ onion, finely chopped • 1 tsp salt • ½ tsp black pepper • 2/3 cup breadcrumbs • 1/3 cup shredded cheddar cheese • 2 eggs, beaten • Oil to fry, starting with 2 tablespoons Instructions 1. Mix squash, onion and salt; place in a colander to drain at least 30 minutes to draw out the moisture. Squeeze the squash mixture with your hands to remove as much liquid as you can. And then squeeze again! 2. Place squash mixture in a bowl then add pepper, breadcrumbs, cheese and eggs, mix well. Using ¼ cup as a measure, make a firm ball and shape into patties. 3. Place oil in frying pan and heat to medium high, fry patties until brown on each side. Turn down the heat if they start browning too quickly. Tips • You want the mixture to hold together without being too wet or crumbly. • You can use Panko or 6 tablespoons flour instead of the breadcrumbs. • Adding finely diced sweet pepper, granulated garlic or chives (in small amounts) will add more flavor and color. • These make great appetizers, just use a heaping tablespoon for each one. Options *You can use green or yellow zucchini to make these, but only use the smaller squash. KEYWORDS squash patties, best squash patties

Actually, I can't take full credit for this recipe; it's mostly my husband's creation (hence, the "Our"). It has changed over the last twenty or thirty years to what it is now. BTW, for easy cleanup, this recipe can be done entirely in a skillet. About the Ingredients: • Bacon: Use a good quality bacon. I don't use smoked, but if you like it, use it. • Onion: A sweet onion works great in this recipe if you have it. I have used yellow or white onions: red onions aren't the best for this recipe. • Pork and beans: You will need 2 (15-oz) cans or the equivalent. • Ketchup • Brown sugar: If you like your beans on the sweet side, add up to half cup packed brown sugar. Otherwise, just add a generous quarter of a cup. • Prepared mustard: No fancy stuff here; I use French's prepared mustard. But if you like Dijon, use it. Ingredients • 5 slices of bacon, cooked and crumbled leaving about 2 tsp drippings in skillet • 1 small onion, diced • ½ cup ketchup • 2 (15-oz) cans of pork and beans (only drain 1 can) • ¼ to ½ cup packed brown sugar • 1 Tbsp prepared mustard Grease an 8-x-8 baking dish. Instructions 1. Cook bacon on low-medium heat until golden brown; drain but leave two teaspoons of drippings in the pan. Crumble bacon and set aside. 2. Sauté the onions on low-medium heat until almost tender. Add the bacon and the rest of the ingredients to the pan**, stir gently and pour into the prepared 8-x-8 baking dish. 3. Bake at 350°F for up to 30 minutes until bubbly and brown around the edges. Be careful; the beans are very hot! Notes • When we first made this recipe, we didn't drain the pork and beans; we just let the mixture cook on low heat in a skillet until it was the consistency that we liked, but the beans were a little too soft (mushy). This recipe worked much better. We also like the "crust" (caramelized sugar) that forms along the edges. • At this point you can also leave it in the skillet and let it cook slowly, gently stirring until thickened to your taste. Options • For a more rustic flavor, add ¼ cup molasses. • Add a small pinch of cayenne pepper. • This recipe is easily doubled; just use an 11-x-7 baking dish or something similar. • If I'm serving this recipe with BBQ, I will add ½ to ¾ cup of the chopped meat instead of the bacon. The bacon gives the baked beans a lot of flavor. I prefer natural uncured bacon because I like the way it bakes. Our simple method for cooking bacon has minimal clean up. I bake it until it's almost crispy but still pliable. For this recipe I cut it crosswise into ½-inch strips. I like to see the pieces of bacon in my beans Tips • Instead of using pork and beans, you can use regular canned beans (two 15-oz cans for the basic recipe) such as navy, great northern or cannellini. • I've also mixed them for more interest (or if I don't have enough of one kind). You will need to drain one can and add an additional one-fourth cup ketchup and one-fourth cup packed brown sugar in addition to the ingredients listed in the recipe. • You can also use cooked dried beans. A typical 15-ounce can of cooked beans (drained) yields about 1½ cups of beans. To get a similar amount of cooked beans, use ¾ cup dried beans. Soaking dried beans overnight can reduce cooking time and improve texture. Or , bring the dried beans, covered with 3 inches of water, to a boil; cover; turn off heat and let sit for 1½ hours. Replace water and resume cooking until they reach desired doneness Complimentary Recipes Our Best Baked Beans PRINTABLE RECIPE ▼ 4 to 6 SERVINGS LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Our Best Baked Beans

Fried Rice Every Asian restaurant has a different recipe for fried rice. And those of us that have done stir-fry have our recipes too. Mine is as simple as it can get, but I change it occasionally, depending on what I have in my pantry. I offer some options but have even added diced tomatoes, celery, and leftover pork bits. Adding meat takes it from an entree to a meal. It's a great way of using small amounts of leftovers. Plus, it adds color to an otherwise bland looking dish. Ingredients • 2 eggs, beaten • 3 Tbsp soy sauce • 1 Tbsp olive oil • 1 Tbsp butter • 1 bunch green onions (4 or 5) • 1 bunch lettuce, shredded (green is best) • 2 cups cooked rice You will need a large skillet that can withstand high heat (or a wok). Instructions 1. Mix eggs and soy sauce; set aside. 2. Preheat the skillet over high heat; add cooking oil. 3. Add butter before tossing in lettuce and onions; cook until crisp-tender. 4. Stir in cooked rice; cook, stirring frequently, 4 to 6 minutes. While stirring, drizzle the egg mixture over the rice. Cook, stirring constantly, until eggs are set. Options • 1 large carrots, ¼-inch dice (Step 3) • ½ cup frozen peas, thawed (Step 3) • 10 small shrimp-pictured (Step 4) KEYWORDS fried rice, simple fried rice, versatile fried rice

Roasted Cabbage Steaks One of my good friends told me about this recipe several years ago and it quickly became one of my favorites. It's such a simple recipe to make but packs a lot of flavor. When buying a head of cabbage, I always look for a head that is blemish-free but it must be heavy too. In a heavier head of cabbage the leaves are more compacted and that means the slices will hold together so much better. Roasted Cabbage Steaks (slices) Ingredients • 1 head cabbage • Olive Oil • Seasonings of choice (see options below) Preheat oven to 400°F. Line baking pan with foil; brush with olive oil. Instructions 1. Remove the loose outer leaves of the cabbage; wash. Trim stem even with cabbage. 2. Cut cabbage into about 1¼ inch steaks from top to stem end. Brush both sides with olive oil and season with granulated garlic, sea salt and fresh cracked pepper. 3. Bake for 40 minutes or until edges and browned and crispy. Options • A dash of cayenne pepper adds a little zip of flavor. • Italian seasoning mixed with olive oil and brushed on the steaks. • After cooking, pour some of your favorite dressing over the steaks. KEYWORDS roasted cabbage steaks, best roasted cabbage steaks

Easy One Pot Beans and Rice This has been a Southern staple for many years and there are many versions of it, depending on the area. Makes about 4 servings. Ingredients • 2 Tbsp olive oil • 1 medium onion, chopped • 1¾ cups chicken stock • 1 tsp salt • ½ tsp pepper • 1 cup uncooked rice • 1 can pinto beans (15.5-ounce), undrained (or your choice of canned beans) • 1¼ tsp hot sauce (optional) Instructions 1. In a large pot with a tight-fitting lid, add the olive oil and onion; sautè until onions are slightly tender, 2. Add the stock, cover and bring just to a boil. Then add the salt, pepper, rice and beans. Gently stir to combine; cover. 3. Turn the heat to the lowest setting, then simmer, without lifting lid, for about 20 minutes. Gently fluff with fork. Options • Add ¼ cup diced celery with the onion, sautè. then add ½ cup cooked, chopped chicken with the rice and beans. • Sautè ½ cup diced green pepper with the onion and add a can of diced tomatoes (drained) with the rice and beans. • If you are a pork lover, add ½ cup chopped cooked pork, ham or bacon. • Adding black-eyed peas with the pork makes a version of Hoppin' John. Tips • A side of collard greens and a pan of cornbread will make it a truly Southern meal. KEYWORDS rice and beans

This is one of the easiest and most delicious sweet potatoes casseroles that you can make. Growing up, we always had sweet potatoes stored in our can house. That was a small concrete building with thick walls and a roof that my dad built and it never got below 45 degrees in there. Any root vegetables were always stored covered by sand in homemade wood boxes and there were rows of shelves for all the canned goods put up in the summer. It was also a great place to step in and cool off since there was no air conditioning in our home. There are as many variations of sweet potato casseroles as there are cooks. Some make a savory version but I like mine on the sweeter side. I am offering two toppings, a marshmallow and a pecan, and it really depends on what I have available in my pantry as to which one I use. When choosing sweet potatoes for a casserole, try to get ones that are close to the same size. They can be boiled, but I prefer to wash them, wrap in foil and bake at 350°F until they feel soft when squeezed (see recipe). Once unwrapped, the skin is easily removed. Why I like this recipe . . . ♥ Simple, easy to find ingredients. ♥ It will quickly become a family favorite, especially on your holiday buffet. ♥ This sweet potato casserole will be devoured completely at any family function. ♥ There are 2 simple toppings. ♥ It's easily doubled. About the ingredients: • Sweet Potatoes -I like to use medium size without many blemishes. • Sugar -White, light or dark brown sugar work equally well. • Butter -Salted or unsalted, no margarine. • Vanilla -Use a good quality vanilla ( our recipe here ) • Milk -You can use whole or skim milk, or even orange juice. I prefer whole milk because of the richness it gives. • Egg -Use large or extra-large. The egg binds the ingredients in your casserole. • Toppings -Mini marshmallows or pecans (with flour, butter, and sugar) Ingredients • 2½ cups mashed cooked sweet potatoes (about 3 medium)* • ½ cup granulated sugar (could also use light or dark brown sugar) • 1 Tbsp butter, softened • 1 tsp vanilla extract • ¼ cup milk (orange juice works too) • 1 large egg You will need a buttered casserole dish. Instructions 1. Preheat oven to 350° F. Thoroughly scrub the sweet potatoes, wrap individually in foil and bake about 1 hour or until soft when squeezed. 2. Cool, peel and mash or chop the sweet potatoes. Add the sugar, butter, milk, eggs and vanilla to the sweet potato mixture. Spoon into a small greased baking dish, then add one of the toppings. Topping 1 Ingredients • ½ cup brown sugar, packed • ¼ cup all-purpose flour • ½ cup chopped pecans • 2 Tbsp butter, softened Instructions 1 . Mix all the ingredients together and crumble over the sweet potato mixture. 2. Bake about 30 minutes until browned and set. Topping 2 Ingredients • ½ to ¾ cup mini marshmallows Instructions 1. Bake the casserole for about 20 minutes then sprinkle the marshmallows over the top. 2. Return to oven and bake about10 more minutes until brown and puffy. Watch carefully to prevent burning. *You can also use a large can (40 oz), of drained sweet potatoes. Usually they are sweetened, so sugar may not be necessary. Sweet Potato Casserole PRINTABLE RECIPE ▼ 4 to 6 SERVINGS LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sweet Potato Casserole

Delicious baked sweet potato slices covered with a sweet syrup. Candied Sweet Potatoes 2 to 4 servings This is a basic recipe for candied sweet potatoes that's been around for a long time. You can use all light brown sugar if you prefer. It creates a darker sauce on the potatoes. Ingredients • 2 large sweet potatoes • ½ cup melted butter • ½ cup sugar • ½ cup brown sugar, packed • ½ tsp cinnamon • ¼ tsp nutmeg You will need a buttered baking dish. Instructions 1. Peel sweet potatoes; cut in half then cut into ¾-inch slices. Place in a saucepan; cover with water; bring to a boil and cook until tender; drain. 2. Arrange in the buttered baking dish. Combine the remaining ingredients; pour over sweet potatoes in baking dish. 3. Bake at 300°F for about 20 minutes or until bubbly and thick.

The very best Fried Onion Rings. The Best Fried O nion Rings 6 servings Ingredients • 1½ cups all-purpose flour • 1½ cups beer, active or flat • 3 large yellow onions, cut into ¼-inch slices, separated into rings • 3 to 4 cups of a good oil; I use peanut oil You will need to allow at least 3 hours for the batter to sit. Instructions 1. Whisk together flour and beer in a medium bowl; cover and let sit for at least 3 hours. 2. Preheat oven to 200°F. Lay several layers of paper towels on baking sheet to drain onion rings. 3. Add oil to a large deep pot or fryer to reach about 2 inches; heat to 350°F. 4. With tongs, dip onion rings into batter; let drip briefly and place in hot oil; turn once; fry until golden. Drain on paper towels and place in preheated oven to keep warm. KEYWORDS best fried onion rings, fried onion rings,

Our best crustless Broccoli Cheese Quiche. Broccoli Cheese Quiche (crustless) PRINTABLE RECIPE ▼ 6 SERVINGS This is a great recipe for brunch, lunch, or dinner. And it goes great with bacon or ham. I have this recipe posted in appetizers too because it makes the best tasting mini quiches. But here I am using 3 (6½-inch) pie plates. You could also use a 9 or 10-inch quiche dish or pie plate. This recipe doesn't require a crust. It's perfect for a luncheon or shower. About the Ingredients: • Broccoli: Only use the florets if possible. If not, peel the stems before chopping to a ½-inch dice. • Cheese: Cheddar (mild, medium or sharp) is preferred, but you could also use Swiss or Gruyere. I like to mix Swiss with a little parmesan. • Onion: ¼ to ½-inch dice works best with this quiche. Option: for more flavor, sauté or caramelize the onion. • Milk: Whole milk is the best for this dish. • Eggs: Large fresh eggs are perfect for this recipe. • Baking mix: Use your favorite or try our recipe here . I find it easier to mix the broccoli, onion and cheese before placing in the pie plate or quiche dish. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Broccoli Cheese Quiche (crustless) Serves 6 Ingredients • 1 crown of broccoli (medium); washed and dried; cut into ¾-inch pieces* • 3 cups (12 ounces)cheddar cheese, shredded • ¾ cup onion, ½-inch dice • 1-1/3 cups whole milk • 3 eggs • ¾ cup baking mix (see our recipe here ) • ½ tsp sea salt • ¼ tsp black pepper Preheat oven to 400°F. You will need a blender or food processor and 1 greased 9 or 10-inch pie pan or quiche dish. Here I used 3 (6½-inch) pie plates. ( Source ) Instructions 1. In the prepared pan, alternate sprinkling the broccoli pieces, onions and cheese, making sure they are evenly dispersed. 2. In the blender, combine the rest of the ingredients; blend on high for 20 seconds, scraping sides. Do not overbeat; you will just be adding excess air. 3. Carefully pour into the pie plate on top of the broccoli, onions, and cheese. 4. Place in preheated oven and bake for 25 to 35 minutes until top is a medium golden brown. Cool, if not serving with 30 minutes cover with plastic wrap and place in refrigerator. Can be served warm or cold. *You can also use 2 packages (10-oz each) of frozen broccoli florets. Thaw under cold running water, drain thoroughly and wrap in a dish towel. Get it as dry as possible then cut into ¾-inch pieces.

Easy Corn Fritters Recipe 6 to 8 servings This a simple recipe with a few easy-to-find ingredients that produces great results. I halve this recipe when it's just the two of us. • Fresh corn cut from the cob or frozen corn is the best for this recipe. Well-drained canned corn will work but it just doesn't have that fresh flavor. • Do not crowd the corn fritters as they're frying. You may need to spread them slightly to keep from being too thick. I use a spoon for this. • A small cookie scoop also works great for making these. • The green onion adds a spark of flavor to these! KEYWORDS corn fritters recipe, corn cakes recipe, best corn fritters, golden brown corn fritters Easy Corn Fritters Recipe It's so good to have a recipe that uses a simple ingredient such as corn. Use fresh or frozen for the best flavor. Canned corn will work but it just doesn't have that fresh flavor.. Ingredients • 1 cup all-purpose flour • 1 tsp baking powder • 1 tsp salt • 2 eggs • ¼ cup milk • 2 tsp of a good cooking oil • 2½ cups whole kernel corn, fresh or frozen (thawed and drained) • 2 Tbsp finely chopped green onion You will also need a large deep pan and oil with a high smoke point, such as peanut oil or canola, for frying. I nstructions 1. Preheat (350°F) about ½ to 1-inch of oil in large, deep, heavy-duty pan. 2. Combine the eggs, milk and 2 tsp oil; mix in the remaining ingredients. 3. Drop by tablespoons in the oil; fry until golden brown. Drain on layers of paper towels. PRINT Share Pin Share Jump to Recipe▼

Sweet Potato Pudding 4 to 6 servings Ingredients • 2 cups raw sweet potatoes, grated • 1½ cups milk • ¾ cup sugar • 1 egg • ½ tsp nutmeg • ¼ tsp sea salt • 4 Tbsp butter, softened Preheat oven to 375°F. Greased casserole dish. Instructions 1. In large mixing bowl, add milk and sweet potatoes (while grating to keep from turning dark) 2. Thoroughly mix in the remaining ingredients; pour into a casserole dish. 3. Bake for about 45 minutes until browned. Info This has been a popular recipe in the South for the Christmas and Thanksgiving holidays. KEYWORDS sweet potato pudding, sweet potato casserole