green bean casserole
a la aunt diana

1 can cream of mushroom soup
1 (3 1/2 oz) can french fried onions
3 c cooked french style green beans, drained
dash of pepper
grated cheese, optional

in 1 quart casserole dish, stir in soup, 1/2 can onion rings, green beans, pepper and cheese. bake 350 for 20 minutes, or until bubbly. top with remaining onions and bake 5 minutes more.

Potato Casserole
a la Aunt Diana

6 medium potatoes
1/4 cup butter
1 can cream of chicken coup
1 pt sour cream
1/3 c green onions, chopped
1/2 c shredded cheese
3/4 c corn flake crumbs, buttered with 2 T butter

cook potatoes in jackets, then peel and grate. add butter, melted, to hot potatoes. mix separately cream of chicken and sour cream. put potato mixture into a 9x13 baking dish. add green onions and grated cheese and toss lightly. pour in soup and sour cream mixture. top with buttered corn flake crumbs.
bake at 350 for 35 minutes.
this is delicious with ham or ham cubes in it for an entire meal (1 pound ham).

chef's note: i like to cube the potatoes instead of grating them. many other recipes i have seen use frozen hash browns as an alternative too.

whole wheat aritsan bread
a la melissa clark

3 c water (100 degrees)
1 1/2 T yeast
1 T salt
6 1/2 c flour

Mix together all ingredients, except flour, in a large 5 qt bowl.  Add flour all at once. Stir until everything is moistened (no dry patches). Cover loosely with plastic wrap. Let sit in the counter for 2 hours. at this point you can make the bread, or put it in the fridge for up to 2 weeks. Sprinkle flour over the top and pinch off dough (smallest= grapefruit size). Use flour to coat the dough, pull and tuck under the edges to make a round loaf.  Put on parchment paper and let rise uncovered for 30-90 minutes (it doesn't matter how long, it will plump a little but not much). 20 minutes before you want to bake, heat the oven to 450 and put the bottom of a broiler pan, or another metal pan, on the bottom rack, and a baking stone, cast iron skillet or baking sheet on the middle rack. When oven is hot, transfer bread to oven, and pour 1 cup hot water into metal pan. bake for 30 minutes.

to die for blueberry muffins
a la Ruth

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees & Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

*Note from Ruth: I like to double this recipe so I have some for the freezer…great for a grab and go breakfast. Also, I’m a little heavy on the amount of blueberries I use.

Cabbage Pancakes
a la Lisa Weyand

1/2 large head cabbage, finely chopped
2&1/2 c. flour
2 T. dashi (bonito stock; can substitute chicken)

2 cups water
4 eggs
4 T. dry bread crumbs
4 t. pickled ginger, thinly sliced (the pink kind they serve with sushi)
1/4 c. finely chopped green onion
optional: 1/2 c. diced cooked chicken, small shrimp, scallops, or sausage
oil for frying

Mix well the cabbage, flour, fish or chicken stock, water, eggs, bread crumbs, ginger, & onions in a large bowl. You can add the meat/seafood at this point or add it to each 'pancake' as it cooks for more even distribution.

Heat a lightly greased griddle or skillet to med. heat & ladle approx. 1/2-1 c. batter onto it (depending on how large you want them). If necessary, use the back of a spoon to spread out into a circle. Cook until the bottom starts to color & edges are cooked, about 10 min. Flip & cook an additional 6-8 minutes. Serve hot with approx. 2 T. okonomiyaki sauce spread over the surface & then cut into 4 quarters (for a large pancake). Some chefs prefer to make a spiral of the sauce & then the mayonnaise.

Cornbread
a la Pioneer Woman

1/4 c + 2 T shortening
1 c yellow cornmeal
1/2 c flour
1 t salt
1 c buttermilk
1/2 c milk
1 egg
1 T baking powder
1/2 t baking soda

While preheating oven to 450, melt 2 T shortening in skillet or 8x8 pan.
Combine cornmeal, flour and salt in a bowl. In a separate bowl, comine buttermilk, milk and egg, then add baking powder and soda. Mix in to dry bowl. add 1/4 c melted shortening. pour into hot pan, smoothing top. bake 20-25 minutes until golden brown on top.

Black Bean Salad
a la Carlie

1 each of red, yellow and green pepper, diced
1/2 c chopped red onion
1 can corn, or frozen equivalent (defrosted)
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/4 c olive oil
5 T red wine vinegar
1 t lime juice, to taste
i can (15 oz) black beans

Combine bell peppers, onion, corn, garlic and cilantro in large bowl, and toss to mix. Add olive oil, vinegar, lime juice and salt and pepper to taste, and toss again. Add beans and lightly toss.
Serve over lettuce or rice, with tortilla chips. maybe add some avocado on top??
For a summer day, chill before serving.