Swiss Cheese Potatoes

8 lg potatoes, peeled and cubed
1 1/2 tsp salt, divided
2 c chopped celery
3/4 c chopped onion
1 1/2 c shredded swiss cheese, divided
2/3 c 2% milk
3 tbsp butter
1/4 tsp pepper

Place potatoes and 1 tsp salt in dutch oven; add water to cover. Bring to boil cook for 10 mins uncovered. Add celery and onion; cook 10-15 mins or until vegetables are tender. Drain and transfer to large bowl. Mash potato mixture; gradually adding 3/4 c cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8 in square baking pan; sprinkle with remaining cheese. Broil 3-4 in for the heat for 5-8 mins or until cheese is lightly browned.

Savory Glazed Pearl Onions

1 tbsp olive oil
4 c frozen pearl onions, thawed
1 1/2 c dry red wine
1/3 c balsamic vinegar
1 tbsp packed brown sugar
1 1/2 tsp dried thyme
3/4 tsp salt
3/4 tsp white pepper

In large skillet heat oil over medium heat. Add onions, cook and stir for 9-11 mins or until lightly browned. Stir in the remaining ingredients, bring to a boil. Reduce heat; simmer, covered for 20-25 mins or until onions are tender. Uncover; simmer for 8-10 mins or until the onions are glazed stirring occasionally.

Herbed New Potatoes

1 1/2 lbs new potatoes
6 tbsp butter
1/4 tsp thyme
1/2 c chopped fresh parsley
1/2 tsp rosemary

Scrub potatoes, do not peel. Cut into halves. In medium saucepan, boil 20 mins in lightly salted water or until tender and drain. Add butter, thyme, parsley and rosemary until butter melts.

Baked Broccoli

2 pkg frozen broccoli spears
1 can cream of chicken soup
2/3 c mayo
3/4 c breadcrumbs
Paprika

Place broccoli spears in baking dish. In saucepan, combine soup and mayo, heat and pour over broccoli. Sprinkle with breadcrumbs and paprika. Bake at 325 for 45 mins.

Fantastic Fried Corn

2 pkgs frozen whole kernel corn
1/2 c butter
1 c whipping cream
1 tbsp sugar
1 tsp salt

Place corn in large skillet and turn on medium heat. Add butter, whipping cream, sugar and salt. Stirring constantly, heat until most of whipping cream and butter absorbs into corn.

Red Hot Onions

3 lg purple onions
2 tbsp hot sauce
3 tbsp olive oil
3 tbsp red wine vinegar

Slice onions thinly. Pour 1 c boiling water over onions, let stand 1 min and drain. Mix hot sauce, oil and vinegar and pour over onion rings in shallow bowl. Refrigerate and let stand at least 3 hrs. Drain to serve. Good with barbecue.

Crockpot Broccoli Cheese and Rice Casserole

This is a recipe that I found this week while searching for something to make for our Holiday Party at work! I needed something easy and in a crockpot and this worked!

1 small onion, chopped

1/4 c margarine

2 c uncooked quick-cooking rice

2 c water

1 can cream of chicken soup

1/2 tsp salt

1 (5 oz) jar sharp cheese spread

2 (10 oz) pkgs frozen chopped broccoli

Combine onion, margarine, rice, water, soup, salt, cheese & broccoli to the Crock Pot. Cook on Low for 6 hours. Serves 8.

Grandma's Cheesy Green Beans

This is my Grandma Evan's recipe for cheesy green beans. She adds mushrooms to the mix but I don't like mushrooms so I don't add them :)

2 T butter
2 T corn starch
1 1/2 cups milk
3 slices of american cheese
1 can green beans, drained
Salt
Pepper

Melt butter in pan. Add corn starch and stir until mixed well. Slow add milk in to the pan, mixing as you go. Let it mixture warm but not boil. Add cheese slices. Let cheese melt and then add green beans. Cook 5-7 minutes.