Mashed Potatos - Alton Brown

This recipe is GOOD!

• 4 russet potatoes, peeled and cut into chunks
• 8 red potatoes, cut into chunks roughly the same size as the russet chunks
• 1 to 2 teaspoons kosher salt
• 3/4 cup low fat buttermilk (not skim)
• 1/4 cup heavy cream
• 6 to 8 cloves of garlic, peeled

Directions

Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.

Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.

As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.

Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Gulliver's Corn - Gullivar's Restaurant

• 4-10 oz packages of frozen corn
• 2 cups whipping cream
• 2 cups milk
• 2 tsp salt
• 4 tbsp sugar
• 4 tbsp melted butter
• 4 tbsp flour

blend butter and flour in measuring cup to make slurry. combine everything else in large pot. bring to boil and simmer for 5 minutes. add slurry as needed to thicken as you mix it in. remove from heat and serve.

Sweet Potato Souffle - Lorraine Mayo

• 1 large can yams
• 1 bag of large marshmallows
  
• 4 tbsp butter
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
• dash of salt
• optional: 1 tsp cinnamon

mix yams in mixer (drain first but save liquid for later) gather the remaining ingredients except for marhsmallows and whip together. mix these ingredients with yams and put in medium oblong pan. top with marshmallows (not too close together)
bake at 350 for 20 minutes (marshmallows should be browned)

Pecan Pie - Eleanor Owens

• 3 slightly beaten eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pecan halves
• 1/2 cup dark karo syrup
• 1/2 cup light karo syrup
• 1 tsp salt
• 9'' unbaked pie shell

sprinkle nuts into pie shell. mix remaining ingredients and add.

bake at 450 for 10 minutes
then 325 for 40 minutes or until filling doesn't stick to knife. (maybe 50 minutes)

Hot Apple Pie - Sheraton Maui Chef

• 3/4 oz butter softened
• 1 medium green apple
• 1 tsp lemon juice
• 1 oz sugar
• 1/4 tsp cinnamon
• 7" diameter puff pastry

skin apple, cut into wedges and toss with lemon juice. mix cinnamon and sugar. sprinkle half of sugar mix on apples and stir until evenly coated.
spread half of butter into 7'' Teflon skillet and arrange apples in a spiral overlap. sprinkle with remaining sugar mixture. Cover with 1/8'' thick pastry (flute edges). Place skillet on stove and saute on high for 1 min. after butter and sugar start to caramelize, put in oven for 10 min at 375. once golden brown flip out and serve.

Thanksgiving Stuffing - Suzanne Owens

• 2 packages cornbread stuffing (mrs. cubbisons)
• 1 cup chopped celery
• 1 cup chopped onion
• 10 tbsp margarine, melted
• 1 can chicken broth (swansons)
• 1 can cream of chicken soup
• 1 egg

saute celery and onion with 2 tbsp margarine. fold together with stuffing. in seperate bowl combine remaining margarine, with broth, and soup and whisk well.
Gradually add liquid to stuffing and vegetables. Beat egg and pour over mixture, and mix ingredients well again. Spoon into 3 quart casserole pan(9x13). cook covered at 350 for 30 min. take cover off and continue to cook for 5 minutes.