Mom's Stuffing

Nothing fancy - just good, old fashioned stuffing... we loved it growing up!

1 large (12 - 16 oz) bag herb seasoned Pepperidge Farm stuffing mix

1 LB ground beef or turkey - may use 1/2 LB if using smaller bag

1 onion, diced

3 stalks celery, diced

1/4 LB butter

2  cups chicken stock - may use water to make 2  cups from a 14-oz can.

Cook and stir ground beef with onions and celery until beef is done (DO NOT OVERCOOK) and celery and onions are just tender. Drain off any fat.

Add butter and broth (according to package directions).

Toss until well coated.

If too dry, add a little water.

Lightly spoon into casserole dish DO NOT pack down, dot with butter, cover, and heat at 350 for 30 minutes.

Green Bean Casserole

2 cans French-style green beans, drained

1 can onion rings

2 cans cream of mushroom OR celery soup (or 1 of each)

Combine beans and soups.

Season to taste.

Top with onion rings and bake at 350 for 20 minutes.

Serves 10

Domathes Yemistes (Greek Stuffed Tomatoes)

A shout-out to the Greek roots and one of my husband's very favorite dishes. Can be served as a side dish, but we usually eat it as a main dish.

12 large tomatoes

1 lb. ground beef or turkey

3 onions, finely chopped

1 clove garlic, chopped

1/2 cup parsley, chopped

1 tsp dry oregano

1 tsp Fines Herbes (in spice section)

1 cup rice, uncooked

1 cup shredded carrot

salt & pepper to taste

olive oil

Cut tops off tomatoes and reserve.

Scoop out pulp, chop and reserve.

Place tomato shells in baking dish and sprinkle with salt, pepper, oregano, and Herbes.

In a skillet, lightly sautee onion, garlic, and beef.

Add grated carrots, rice, 1 cup of reserved pulp, and 1/2 cup water.

Simmer for 30 minutes.

Spoon mixture into shells and cap with tops.

Combine remaining pulp with 1 1/2 cups water and 6 TBS oil.

Pour this mixture over tomatoes.

Bake at 350 for 35 minutes; basting occasionally.

Spoon sauce over tomatoes and serve.

Green Beans

1 lb. fresh green beans; snap off ends

2 TBS butter

1/2 cup toasted almonds

1 tsp salt

5 slices cooked bacon, diced

1/4 cup diced onions, lightly cooked

Steam or boil beans to desired doneness.

Drain off water.

Toss remaining ingredients with beans

Pam's Mashed Potato Casserole

Thanks, Pam!!

Prepare 12 servings of instant mashed potatoes, omitting butter.

Add 2 4-oz cartons of whipped cream cheese - Beat well.

Stir in 2 beaten eggs, 4 TBS finely chopped green onion, and 2 TBS chopped parsley.

Mix well.

Transfer to a well-greased 2 quart casserole dish.

Dot with 2 TBS butter and sprinkle with paprika.

Bake at 400 for 30 - 40 minutes.

Ham-Stuffed Baked Potatoes

4 large baking potatoes

3 cups cooked, chopped ham

2 cloves garlic

1 TBS butter

1 onion, diced

1/2 cup sour cream

1/2 tsp salt

1/4 pepper

3/4 shredded parmesan cheese

chopped green onions for garnish

BAKE potatoes at 450 for 1 hour. Cool to touch.

CUT potatoes in half lengthwise, leaving shells intact.

SCOOP out pulp and set aside.

MELT butter in a skillet and sautee together onion, garlic, and ham.

MASH potato pulp.

STIR in ham mixture, sour cream, salt & pepper.

STUFF shells with potato mixture and sprinkle with cheese.

Place potatoes in 9 X 13 baking dish.

BAKE at 350 for 25 - 35 minutes until heated through.

GARNISh with green onions

Golden Potato Casserole

8 medium potatoes, boiled in skins, peeled and sliced

1 chopped onion

1 1/2 cups shredded cheddar cheese

1/4 cup margarine

2 cups sour cream

1 can cream of chicken soup

1 tsp salt

1/4 tsp pepper

Add onions and cheese to potatoes; gentle toss together.

Heat soup with margarine and sour cream. Add salt and pepper.

Fold soup mixture into potatoes.

Place in buttered baking dish.

Bake at 350 45 - 50 minutes.