Grandma Mower's Green Bean Casserole

2 cans green beans
2 cans cream of mushroom soup
1 can fried dry onions
Directions:
drain green beans, pour into casserole dish and mix in mushroom soup. Cover with fried onions and bake at 350 until hot and  bubbly.

Creamy Mashed Potatoes

8-9 potatoes pealed and cut into quarters
2 qts water
2 Tablespoons chicken bullion
1/2 C. skim milk or fat free evaporated milk
spray butter
Directions:
Boil potatoes in water and bullion until fork pokes in easily and potatoes break apart. Drain and transfer potatoes to mixture. Add milk. Mix till creamy. Dallop into bowl and spray with butter. Oh, so yummy, minus the fat!

Deviled Eggs

6 hard boiled eggs (cooked at boiling for 15 min. cooled and peeled)
1/4 C. Mayonnaise
1 tsp. mustard
1 tsp. vinegar
Paprika (to sprinkle)
Directions:
Cut hard boiled eggs in half long ways, and remove yolk. Mix mayo, mustard, and vinegar together adding salt to taste if desired. Add yolks to mayo mixture and cream together. Put mixture in decorator bag and squirt into egg whites. Sprinkle with paparika and garnish with parsley as desired. Enjoy!

Harvest Stuffing

1 C. shredded Carrots
1 C. chopped celery
1/2 C. chopped onion
1/2 C butter
1/4 tsp. ground nutmeg
8 C. dry bread cubes
2 C. finely chopped apple (I use Gala or Braeburn)
1/2 C. chopped walnuts (opt.)
1/4 tsp. wheat germ
1/2 C. chicken broth
1/4 tsp. each salt and pepper
In lg. skillet cook carrots, celery, and onion in butter till tender. Stir in nutmeg, salt, and pepper. In a bowl combine bread cubes, apple, walnuts, and wheat germ. Add carrot mixture. Drizzle with enough broth to moisten, tossing lightly. Add more broth until desired moistness is achieved. Use to stuff one 8-10 pd. turkey. Makes 8-10 servings. (I double or triple for Thanksgiving Dinner).

Apple Pie Filling

4 ½ C. white sugar

10 C. water

1 C. cornstarch

3 tbs. Lemon juice

2 tsp. Ground cinnamon

2 drops yellow food coloring

¼ tsp. Ground nutmeg

2 tsp. Salt

6 lbs. (or 24 C.) Apples peeled, cored, & quartered

Directions:

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and wwater and mix

well. Bring to a boil and cook until thick and bubble. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water Pack sliced apples into hot canning jars, leaving a ½” headspace. Fill jars with hot syrup and gently remove air bubbles with knife. Put lids on and process in hot water bath for 20 min.

Harvest Applesauce

24 C. Cooking Apples, cored and quartered

2 Cups water

10 Cinnamon Sticks (opt.)

1-1½ Cups sugar

Directions:

In large pot combine apples, water and if desired, cinnamon sticks.
Bring to a boil; reduce heat. Simmer, covered, for 15-20 min.
Stirring often. Remove cinnamon and pulse in a food processor
to desired consistency. Return pulp to pot and stir in sugar. If
needed, add ½ to 1C water. Bring to a boil. Makes 6 pints (24-½C.
servings).
Preservation options and directions:
Boiling water canning: Ladle hot sauce into hot, sterilized jars, leaving a ½” Head space. Adjust lids. Process in boiling water for 15 min. for pints and for 20 min. for quarts. Freezing: Cool applesauce. Spoon into freezer containers, leaving the recommended headspace. Seal, label, and freeze.

Mom's Mimic Outback Steakhouse Garlic Mashed Potatoes

Ingredients:
8-9 unpeeled red potatoes cut into fourths
1/4 C butter
Johny's garlic spread (I get ours at costco)
1/2-1 C milk

Directions:
Boil potatoes until tender cut with a fork. Strain and turn into mixer. Mix in butter and garlic spread to taste adding milk slowly and only until desired creamed consistency is achieved. Seem simple? It is, but the results, Oh so mouthwatering. Enjoy with a great Steak or rib dinner!