Whipped Oniony Potatoes


3 medium onions
3 medium potatoes
3 Tablespoons butter

Makes 4 servings


1. Peel and quarter onions and potatoes.

2. Cook in a small amount of boiling salted water until potatoes are tender.

3. Drain, and mash.

4. Add butter, and a dash of pepper; beat well.








Macaroni and Cheese


Mama Shirley's Baked Macaroni and Cheese Recipe


1 pound elbow macaroni
¼ cup butter, softened to room temperature
¼ cup flour
2 cups whole milk
8 ounces grated sharp white cheddar cheese ( 2 ¼ cups)
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon paprika
2 Tablespoons grated onion
3 eggs, beaten
1 cup whole milk ricotta
1 cup half and half
8 oz. provolone cheese, cut in strips

For topping:

¼ cup butter, melted
1 ½ cups soft bread crumbs
5 oz. parmesan cheese, grated

Makes 6 -  servings


1. Cook macaroni in a large pot of boiling water for 5 to 7 minutes, or until slightly firm. Drain and rinse under cold water. Transfer to a large bowl.

2. Melt butter in heavy-bottomed saucepan over low heat. Remove pan from heat, add flour, and stir with a wooden spoon until completely combined to make a roux. Set pan over medium heat and cook roux until little bubbles form around the edges, about 1 to 2 minutes.

3. Remove pan from heat and add milk, stirring to blend. Return pan to heat and cook, stirring constantly, until thickened. Off the heat, add cheddar cheese, salt, pepper, paprika, and onion. Stir until cheese melts and sauce is smooth. If cheese doesn’t melt completely, stir gently over low heat until melted.

4. Fold cheese sauce into cooled macaroni with a spatula. Whisk eggs with ricotta and add to bowl with macaroni. Add half and half and stir until combined.

5. Set the oven rack to the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray.

6. Place half the macaroni mixture in prepared baking dish and smooth the top. Cover with strips of provolone. Top with remaining macaroni and smooth.

7. To make the topping: mix melted butter, bread crumbs, and parmesan cheese. Sprinkle topping evenly over macaroni.

8. Cover dish with foil and bake 30 minutes. Remove foil and continue baking another 10 to 15 minutes, or until macaroni is bubbling and top is nicely browned. Serve at once. Store leftovers in a covered container in the refrigerator.



Onion Soup


3 onions, minced
3 Tablespoons butter
1 Tablespoon flour
2 cups each light cream and milk
Toasted French bread slices
¾ cup grated gruyere cheese

Makes 4 servings



1. Cook onions in butter 5 minutes. Blend in flour.

2. Add cream and milk; bring to boil. Simmer 10 minutes. Season with salt and pepper.

3. Put toasted bread in a tureen. Add soup; sprinkle with cheese.








Mama Shirley's Side Dish Recipes

Mama Shirley's Side Dishes


When Mama Shirley served dinner, there was at least one side dish to go along with the main course (which usually meant there would be leftovers). Leftovers keep well, and always work out for busy nights.

Takeout food wasn't an option back then so leftovers were greatly appreciated after an especially hectic day.

These are the favorites that go perfectly with any of Mama Shirley's main dish recipes.








Chopped Salad



2 cups shredded romaine
2 cups shredded iceberg lettuce
4 oz. cooked bacon
4 large eggs, hard cooked
1 cup chopped red onion
1 cup fresh or frozen peas, boiled until tender
1 cup grated carrots
1 cup mayonnaise
1 cup sour cream
½ lb. shredded Swiss cheese

Makes 4 to 6 servings


1. Place romaine and iceberg lettuce in bottom of a 10 to 12 cup clear glass bowl with a generous diameter and set aside.

2. Finely chop bacon and eggs. Layer bacon, eggs, and onion separately over shredded greens.

3. Add a layer of peas and a layer of carrots. Mix mayonnaise and sour cream together and spread on top of salad.

4. Top with Swiss cheese and serve.




Church Supper Cauliflower

Church Supper Cauliflower


1 head cauliflower (1 ½ lbs.) cut into small florets
2 teaspoons salt, divided
1/3 cup plus 1 Tablespoon butter, divided
½ cup fine bread crumbs
½ lb. sliced white mushrooms
¼ cup chopped green bell pepper
1 teaspoon coarsely ground black pepper
¼ cup flour
2 cups scalded milk
1 1/3 cups medium sharp cheddar cheese, grated

Makes 6 servings


1. Place cauliflower florets and 1 teaspoon of the salt in a heavy saucepan. Add water to cover. Bring to a boil, reduce heat, cover, and cook until cauliflower is tender when pierced with a small knife, 10 to 12 minutes. Drain and set aside.

2. Melt 1 tablespoon of the butter in a saucepan over low heat. Add bread crumbs and mix to combine. Set aside.

3. Melt the remaining 1/3 cup butter in a large frying pan over low heat. Add mushrooms, green pepper, remaining teaspoon salt, and black pepper. Cook 5 minutes, stirring occasionally with a wooden spoon.

4. Remove from heat, add flour, and mix thoroughly. Return pan to heat, increase to medium heat, add milk, and cook, stirring, until mixture begins to thicken. Remove from heat.

5. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 1 ½ quart round ovenproof casserole with vegetable spray.

6. Place half of the cooked cauliflower in prepared dish. Pour half of the mushroom-pepper sauce over cauliflower and sprinkle with half of cheese. Repeat to layer the remaining cauliflower, sauce, and cheese. Sprinkle with bread crumbs mixture.

7. Place baking dish on cookie sheet and bake 25 to 30 minutes, or until casserole is golden brown and bubbling. Serve hot.





New England Corn Chowder


2 Tablespoons butter, softened to room temperature
1 cup chopped onion
½ cup chopped celery
½ teaspoon salt
½ teaspoon coarsely ground black pepper
¼ teaspoon paprika
1 ¼ lbs. potatoes, cooked, peeled, and diced
2 cups milk
2 (14 3/4oz) cans creamy style corn
8 oz. cheddar cheese, shredded, about 3 cups
2 Tablespoons chopped fresh parsley

Makes 8 cups



1. Melt the butter in a Dutch oven over low heat. Increase heat to medium, add onion and celery, and cook until tender, 5 to 7 minutes.

2. Add salt, pepper, paprika and stir with a wooden spoon. Add potatoes, milk, and corn and stir until soup is heated through.

3. Remove Dutch oven from heat and stir in cheese until melted. If necessary, place soup over low heat and cook, stirring, until all cheese is melted. Do not boil.

4. Ladle soup into bowls and sprinkle with chopped parsley.






Zucchini Cheese Bake

Zucchini cheese bake recipe


2 lbs. zucchini
1 cup finely chopped onion
¼ lb butter, melted
1 ¼ cups fine bread crumbs
1/3 cup heavy cream
4 eggs, beaten
1 ¼ cups grated American cheese
1 teaspoon salt
½ teaspoon coarsely ground black pepper
½ teaspoon chopped fresh dill

Makes 8 servings


1. Set the oven rack to the middle position. Preheat the oven to 350 degrees F. Coat a 1 ½ quart ovenproof soufflé dish with vegetable spray or butter.

2. Wash and peel zucchini. Trim both ends. Grate with the metal grating blade of a food processor. Wring out grated zucchini in a dish towel over sink to remove as much liquid as possible. Squeeze zucchini  again by hand to remove remaining liquid. Set zucchini aside in a large bowl.

3. Squeeze chopped onion by hand to remove as much liquid as possible. Add to bowl with zucchini. Add melted butter, bread crumbs, and cream. Add eggs and mix thoroughly.

4. Fold in cheese, salt, pepper, and dill until completely combined.

5. Spoon mixture into prepared dish and bake about 1 hour and 15 minutes, or until golden brown on top and bubbling around edges. If zucchini seems to be browning too quickly, cover with foil. Serve hot.






Crispy Norwegian Potatoes

Crispy Norwegian Potatoes


1 cup butter, divided
2 cups coarsely chopped onion
3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups)
4 cups sliced (¼ inch rounds) carrots
2 teaspoons salt
1 ½ teaspoons coarsely ground black pepper
1 teaspoon nutmeg

Makes 8 servings


1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside.

2. Bring 4 cups of water to a boil.

3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes.

4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. Remove to prepared baking dish.

5. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife.

6. Remove from oven. Drain vegetables in a colander.

7. Line a 17 inch by 11 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Arrange vegetables in an even layer in prepared pan.

8. Melt remaining ½ cup butter and pour over vegetables. Return to oven and bake for 55 minutes, shaking pan every 15 minutes, until brown and crispy. Serve immediately.




Corn Fritters

Corn Fritters Recipe


3 egg yolks
1 2/3 cups cooked or canned  whole grain corn
½ teaspoon salt
1/8 teaspoon pepper
¼ cup sifted all purpose flour
3 egg whites
6 Tablespoons vegetable oil

Makes 6 servings


1. Beat egg yolks until light, then add corn, and next 3 ingredients.

2. Fold in stiffly beaten egg whites. Drop by spoonfuls into hot oil in a skillet.

3. Cook on both sides until brown and done.



Mashed Potatoes



9 medium white potatoes
6 Tablespoons butter or margarine
¾ cup hot milk or 6 Tablespoons evaporated milk
1/8 teaspoon pepper

Makes 6 servings


1. Boil scrubbed potatoes in 1 inch boiling salted water in covered saucepan, for 35-40 minutes, or until tender. Drain.

2. Peel, place over low heat 1 or 2 minutes, to dry out, shaking pan gently.

3. Mash thoroughly, using a potato masher, until no lumps remain. Or use an electric beater.

4. While mashing or beating gradually add enough of the combined butter and milk to make potatoes fluffy and creamy. Season to taste.




Baked Macaroni with Tomatoes


½ lb. uncooked macaroni
2 Tablespoons butter
1 sliced, peeled, medium onion
1 Tablespoon minced, seeded, green pepper
½ teaspoon bottle thick A1 sauce
1 1/3 cups canned tomatoes
½ teaspoon salt
1/8 teaspoon pepper
½ cup cheddar cheese, grated

Makes 4 servings



1. Cook macaroni, arrange in greased 1 quart casserole.

2. Melt butter in skillet, and add onion, green pepper and A1 sauce. simmer 5 minutes.

3. Add tomatoes, salt and pepper. Heat through.

4. Pour mixture over macaroni, toss well.

5. Sprinkle cheese on top. Bake in hot oven of 400°F, 20 minutes, or until cheese melts.





Baked Savory Rice

Baked Savory Rice

You may be quite leery about this baked rice recipe- but it really is surprisingly good. We recommend putting it under the broiler for a few minutes at the end (watch it closely!) to add color as well as giving it extra texture with a slight crisp on top and soft and chewy below. You won't be disappointed if you try this savory rice recipe.


¾ cup raw white rice, washed
2 teaspoons salt
2 Tablespoons butter or margarine
2 Tablespoons minced onion
2 cups boiling water

Makes 4 servings


1. In a greased 1 ½ quart casserole, combine all the ingredients.

2. Cover, bake in a moderate oven of 350 degree F, for 30 minutes.





Dude Ranch Beans

Ranch beans recipe


2 cups dried red kidney beans
1 quart cold water
1 cup thinly sliced, peeled onions
2 minced cloves garlic
1/3 cup minced, green pepper
1 8 oz. can tomato sauce
1/8 teaspoon pepper
2 ¼ teaspoons salt
1 - 2 Tablespoons chili powder
2 Tablespoons cold water

Makes 6 servings


1. Wash beans, cover with 1 quart water, and let soak covered, several hours or overnight. Drain, reserving five cups of the liquid.

2. Add the liquid back into the beans with all but last 3 ingredients.

3. Cover, cook 2 ½ hours, or until tender, adding boiling water if necessary.

4. Add salt during last hour of cooking, stirring gently with a fork.

5. About 15 minutes before done, mix chili powder with 2 tablespoons cold water and stir in.




Scalloped Potatoes

Scalloped Potatoes Recipe

See Also: Healthy Scalloped Potatoes

This recipe for scalloped potatoes is one of the time honored traditional side dishes we use for big meals and holidays. It's a rich, creamy dish that compliments any entree, and is a perfect way to use leftover turkey, chicken or ham. Just cube your leftovers and mix them in with the dish before it goes in the oven.


4 cups thinly sliced potatoes
1 small onion, minced
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
4 Tablespoons butter
1 ½ cups hot milk

Makes 4 servings


1. Arrange layers of potato in greased 1 ½ quart casserole. Sprinkle with onion.

2. Mix flour, salt, and pepper; sprinkle some of mixture on potato and onion. Dot with butter. Add layers until all are used, ending with butter.

3. Pour milk all over, sprinkle with paprika.

4. Bake covered, in moderate oven 375 degrees F, 45 minutes. Uncover, and bake 15 minutes longer, or until tender.