Orange-Cream Fruit Salad

1 (20 ounce) can pineapple chunks, drained

1 (16 ounce) can peach slices, drained

1 (11 ounce) mandarin orange sections, drained

3 (medium) bananas

2 (medium) apples cored, and chopped

1 (3.5 or 3.75 ounce) package instant vanilla pudding

1 ½ cups milk

3 ounces (1/3) cup frozen orange juice concentrate

¾ cup sour cream

Lettuce cups

Serves 10

In large bowl, combine pineapple chunks, peaches, orange sections, bananas, and apples; set aside. In a small bowl combine dry pudding mix, milk and orange juice concentrate. Beat 1 to 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mixture. Cover and refrigerate several hours. Serve the salad in lettuce cups on individual serving plates. Note: If you want to make this up a day in advance, add bananas just before serving. You can also serve it without the lettuce cups too.

Bennihana Fried Rice

6 ounces cooked chicken
24 ounces steamed rice
6 eggs
3 teaspoons onion, chopped
2 teaspoons carrot, chopped
2 teaspoons green onion, chopped
1 1/2 teaspoons sesame seed
12 tablespoons butter
3 teaspoons oil
6 teaspoons soy sauce
18 pinches pepper
18 pinches salt (optional)

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.

PARSLEY POTATOES

2 pounds potatoes, peeled and cut in 2" pieces (or use small red potatoes, quartered and unpeeled)
½ cup butter, melted
1/4 cup minced fresh parsley
salt and pepper to taste

In a saucepan, cook potatoes in water until tender. Drain. Combine butter and parsley and pour over potatoes and toss to coat. Season with salt and pepper.

Grandma Wanda Peterson

LOW FAT FRENCH FRIES

2 medium potatoes
1/4 teaspoon paprika
1/8 teaspoon salt

Cut potatoes lengthwise into ½ inch wide strips. Place sticks in bowl of ice water for about 30 minutes to crisp. Then pat dry with paper towels. Place potato sticks in a plastic bag; add cooking oil, paprika and salt. Shake to coat. On a large baking sheet arrange the potato sticks in a single layer. Bake in a 425 degree oven for 30-35 minutes or until golden, stirring once of twice.
Yield: 4 servings

Erin Ropelato

GOLDEN POTATO ROUNDS

1 cup crushed cornflakes
1 ½ teaspoons seasoned salt
4 medium potatoes, peeled and sliced ½ inch thick
1/4 cup butter or margarine, melted

In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets. Bake at 350 degrees for 55-60 minutes or until tender.

Yield: 6 servings

Erin Ropelato

Corn on the Cob

6 ears of corn - husked and silks removed

Bring 3 quarts of water to boil in covered pot over high heat. Trim ends from ears of corn and firmly twist corn cob nobs into ears. Carefully add corn to boiling water and cover.

*Cilantro-Lime Butter
1/4 cup butter - softened
1/4 tsp salt
1 tsp snipped cilantro
1 lime

Place butter in bowl and zest the lime to measure 1 tsp juice. Snip the cilantro and add zest, juice and cilantro and salt to butter bowl and mix and refrigerate for 30 min.

*Lemon Pepper-Parsley Butter
1/4 cup butter - softened
1/4 tsp salt
1 tsp lemon pepper seasoning
1 tsp snipped parsley

*Tomato-Basil Butter
1/4 cup butter - softened
1 Tbsp tomatoes - chopped
1 tsp snipped basil leaves
1/4 tsp garlic salt

Pampered Chef

Roasted Carrots

10-20 carrots - scrubbed but leave ends on
Olive oil
Butter
1 Tbsp maple syrup
salt and pepper
1 Tbsp lemon juice

Place carrots on cookie sheet and drizzle olive oil, melted butter, maple syrup, salt and pepper, lemon juice, and then toss carrots.

Roast at 425 turning twice for 1 hour.

Laura Berry

Mashed Potatoes

Russet potatoes create a light and fluffy texture
Red potatoes create a creamier result

8 potatoes - well scrubbed
1/2 cup butter - room temp
1/2 cup milk - room temp
1/2 cup sour cream - room temp
Kosher salt and pepper

Peel potatoes into 1/2in cubes. Put potatoes into a steamer pot with 1 in. water. Cover and steam until tender about 12 min.

Transfer to warm bowl. Add butter to bowl and let it melt.

Put potatoes back into the pot and add milk, sour cream, salt and pepper and mash by hand. Add 1 Tbsp of milk at a time to your liking.

*Garlic Mashed Potatoes
same as above but add 1/2 head of garlic to pot while steaming

*Blue Cheese Mashed Potatoes
same as above but add softened blue cheese and chives

*BLT Mashed Potatoes
same as above but add bacon, leeks and tomatoes - diced

*Sweet Mashed Potatoes
same as above except use sweet potatoes add cream, brown sugar and cinnamon

Laura Berry

Cream Cheese Mashed Potatoes

Serves 8
3 1/2 pounds white or Yukon Gold potatoes
Coarse salt and freshly ground pepper
8 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Directions

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Martha Stewart