What Would Martha Cook?

Too Busy to Be Unprepared

Veggies

Mashed Potatoes

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4 lbs. Yukon Gold potatoes, peeled and thickly sliced
1 1/2 c. heavy whipping cream
1 1/2 sticks butter
2 t. salt
1/4 t. black pepper, freshly ground

Soak the potatoes in stock pot with water just covering them for 5 minutes. Drain off and add the same amount of water.  Boil over high heat for 25 minutes. Drain.  Return to medium heat for 2 minutes, constantly stirring to remove excess water. 

Remove from heat. Add butter, salt, pepper, and cream.  Using a potato masher or hand blender, blend until smooth. Heat over medium-low heat for 3 minutes more. Serves 8-10.

Grocery List
Yukon Gold potatoes
heavy whipping cream
sticks butter
salt
black pepper

Approximate Cost: $4.85

Scalloped Potatoes

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 medium potatoes, peeled and sliced
3/4 c. milk
4 T. butter
1/2 medium onion, diced
2 cloves garlic, minced
1/2 c. sharp cheddar, grated
1/2 c. Monterrey jack cheese, grated
1/4 c. parmesan cheese, grated

In a medium pan, melt butter and sauté onions and garlic for 4 minutes over medium heat. Add potatoes and stir, making sure each potato is coated with the melted butter.  Cook for 5 minutes over medium heat. Stir in cheese and transfer all to a round, glass casserole dish.  Bake in oven, uncovered, for 30 minutes at 350 degrees. Serves 6-8 people.

Grocery List
potatoes
butter
garlic
onion
sharp cheddar
Monterrey jack
parmesan

Approximate Cost: $3.20

Thanksgiving Edition: Twice Baked Potatoes

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6 large baking potatoes
1 stick margarine
6 slices bacon
1/2 c. sharp cheddar
6 green onions, chopped
3/4 t. salt
pepper to taste

Bake potatoes in oven on a cookie sheet at 350 degrees for 1 hour.

Cook bacon and drain. In a large mixing bowl add crumbled bacon, chopped green onions, cheddar, and butter. Blend slightly.

Then take the potatoes out of the oven. With a large knife, slice each length-wise. Holding half of the potato with a hot pad, take a large spoon and gently remove potatoes from skin. Put the potatoes into the mixing bowl. Try to leave about 1/8 inch of the potatoes in the bottom of the skin.

When complete, mash the ingredients in the bowl with a potato masher or can blend with a fork. I prefer not to use a hand blender, because I like to have the mixture chunky and not completely smooth.

Spoon potato mixture back into skins. Place on a cookie sheet in the oven and either broil on low or cook at 450 degrees for about 6-8 minutes. The tops of the potatoes should be just browned. Careful–don’t walk away during this part. Keep a careful eye on that broiler or the tops may soon blacken.

Grocery list:
6 large baking potatoes
bacon
green onions
margarine
sharp cheddar
salt
pepper

Approximate cost: $5.87

Thanksgiving Edition: Cranberry Vinaigrette Salad

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2 bags Romain Lettuce
1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)
1 pear chopped
1 c shredded Swiss cheese
1/4 c cranberries
1 c pine nuts ( I used roasted/salted sunflower seeds on Sunday)

1/3 c apple cider vinegar
2 tbs lemon juice,
2/3 c vegetable oil
1/2 c sugar
2 tbsp onion
1/2 tsp salt
3 tsp poppy seeds

Combine the lettuce, apple, pear, Swiss cheese, cranberries and pine nuts in salad bowl.

Whisk all the dressing ingredients (apple cider vinegar, lemon juice, vegetable oil, sugar, onion, salt and poppy seeds) together in separate bowl.

Toss with salad JUST BEFORE serving. It gets yucky if it sits around too long!
Enjoy! From Dori’s friend, Heather H.

Grocery List
Romain Lettuce
apple
pear
Swiss cheese
cranberries
pine nuts (opt.: roasted/salted sunflower seeds)
apple cider vinegar
lemon juice,
vegetable oil
sugar
onion
salt
poppy seeds

Approximate Cost: $10:20

Thanksgiving Edition: Broccoli Rice Casserole

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3 T. butter
1/2 c. celery, finely chopped
1 – 8 1/2 oz. can water chestnuts, drained and chopped finely
1 c. Vidalia onion, chopped finely
2 pkgs. (10 oz. each) frozen chopped broccoli
1 c. rice, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar (8 oz.) Cheez Whiz

Melt butter in a frying pan over medium heat. Sauté onions, celery and water chestnuts for about 5-8 minutes or until the onions are translucent. Prepare broccoli according to package directions; drain. Prepare rice, according to package directions.

Combine all ingredients in a large bowl. Pour into a buttered casserole dish and bake at 350 degrees for 30 minutes. (May be prepared in advance and frozen before baking. To cook it frozen, bake at 300 degrees for one hour.)

Grocery List:
butter
celery
water chestnuts
Vidalia onion
frozen chopped broccoli
rice
cream of mushroom soup
cream of chicken soup
Cheez Whiz

Approximate Cost: $10.68