Polenta (simmer salted water or chicken broth, add polenta in a steady stream and whisk until the desired thickness. Add butter & parmesan cheese.) ! Quick, easy & yummy!
alternatives to mashed potatoes?
- Thread starter agnes_day
- Start date
Quote:
Would you be willing to share your corn pudding recipe? I've always wanted to try it but have never found a good recipe.
Would you be willing to share your corn pudding recipe? I've always wanted to try it but have never found a good recipe.
- Mar 29, 2009
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Healthy options
Couscous, Quinoa, Bulgar, Thai sweet red rice ????
or
Heart Attack Potato casserole
6-8 large potatoes, peeled and sliced about ¼ inch thick
1 onion, chopped
½ cup butter or margarine
1 can cream of chicken or mushroom soup
1 cup grated Cheddar cheese
1 cup sour cream
1 ½ to 2 cups corn flake crumbs
Cook the potatoes in water until they are barely tender. Drain off the cooking water. Butter a 2 ½ quart casserole or 8 baking pan. Arrange the potatoes in the pan, and sprinkle the chopped onion on top. In a saucepan, combine the butter, soup, cheese and sour cream. Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes. Sprinkle generously with corn flake crumbs so the topping is a good 1/4 thick. Bake at 350 F for 30 to 45 minutes.
Couscous, Quinoa, Bulgar, Thai sweet red rice ????
or
Heart Attack Potato casserole
6-8 large potatoes, peeled and sliced about ¼ inch thick
1 onion, chopped
½ cup butter or margarine
1 can cream of chicken or mushroom soup
1 cup grated Cheddar cheese
1 cup sour cream
1 ½ to 2 cups corn flake crumbs
Cook the potatoes in water until they are barely tender. Drain off the cooking water. Butter a 2 ½ quart casserole or 8 baking pan. Arrange the potatoes in the pan, and sprinkle the chopped onion on top. In a saucepan, combine the butter, soup, cheese and sour cream. Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes. Sprinkle generously with corn flake crumbs so the topping is a good 1/4 thick. Bake at 350 F for 30 to 45 minutes.
- Thread starter
- #15
thanks for all the suggestions! i am looking for anything that doesnt have potatoes in it..i recently bought 60 pounds of potatoes and we had those every single night for 3 weeks so hes about to die from potato overdose.
i still could eat them every day though..with gravy.
i still could eat them every day though..with gravy.
Suish
zucchini or yellow squash or both
1/2 med onion diced
salt/pepper to taste
1tbsp butter
Pick a sauce pan, this determines the amount of squash you use, I typically use the largest I have as this is one of hubby's favorites. Slice zucchini and/or yellow squash super thin and pile into pan until it heaps over the top, I use a little slicer mandolin thing right over the pan. Add onion, salt/pepper and butter. Cook on medium until the squash starts to break down, stir often once you can get a spoon in there to prevent scorching. Cook a little lower heat until most of the liquid is cooked out. Mom cooks this to total mush where nothing is whole, usually 30 minutes, I cook a bit less to where there are still bits and pieces still identifiable, 25 minutes or so.
This freezes really well
When I have a lot of squash I'll fill my biggest stock pot full, cook down and freeze in dinner sized portions.
zucchini or yellow squash or both
1/2 med onion diced
salt/pepper to taste
1tbsp butter
Pick a sauce pan, this determines the amount of squash you use, I typically use the largest I have as this is one of hubby's favorites. Slice zucchini and/or yellow squash super thin and pile into pan until it heaps over the top, I use a little slicer mandolin thing right over the pan. Add onion, salt/pepper and butter. Cook on medium until the squash starts to break down, stir often once you can get a spoon in there to prevent scorching. Cook a little lower heat until most of the liquid is cooked out. Mom cooks this to total mush where nothing is whole, usually 30 minutes, I cook a bit less to where there are still bits and pieces still identifiable, 25 minutes or so.
This freezes really well
Fresh corn on the cob, or cut off the cob and stir fried in butter in a skillet! OMG! Sliced Vidalia onions, sweet banana peppers, and yellow crookneck squash stir fried in a little bacon drippings, seasoned to taste...another OMG if you like onions and squash. OK, my personal all time favorite (but it's a southern thang) is fresh pink eyed purple hull peas simmered with salt pork (or bacon) with fresh baked corn bread. Can also get fresh pinto beans, butter beans, green beans all cooked the same way. Fresh HOMEGROWN, not greenhouse or hydroponic, tomatos sliced with salt on them. Fried okra...yum! Oh man I could go on and on!
Yellow rice makes a good side dish especially if you have gravy to go over it. Also chinese fried rice with little bits of veggies fried together and seasoned with light soy sauce.
One of my favorites is brown rice (not wild rice) cooked in chicken broth instead of water.
You can add so many things to this to give it a completely different taste and make it go with whatever your main dish is.
Stove top stuffing comes in many flavors that complement foods nicely.
I would also like the recipe for that corn pudding, it sounds so good.
One of my favorites is brown rice (not wild rice) cooked in chicken broth instead of water.
You can add so many things to this to give it a completely different taste and make it go with whatever your main dish is.
Stove top stuffing comes in many flavors that complement foods nicely.
I would also like the recipe for that corn pudding, it sounds so good.
OK, I just read over some of the posts and you can definitely tell by the foods who lives in the north and who lives in the south!
A friend of my mother's had to move north years ago for her DH's job. When she asked about peas up there, they said they fed that to the cows! We always got a laugh out of that! This time of year I don't do rice or any of that other stuff, I save those for winter when the fresh vegetables are scarce and/or expensive!
Last edited:
Quote:
I LOVE Fried/sauteed squash and onions, I fixed mine just like yours yesterday.
My grandmother used to fix it like this and I have loved it since a kid. I use fresh butter - but some will use oil or margarine. But its VERY tasty. I dont like freezing it though, I only like to eat it fresh and hot - lol.
I LOVE Fried/sauteed squash and onions, I fixed mine just like yours yesterday.
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