Gulever's Corn (Kasey's Family Recipe)

 40 oz corn (frozen or caned)
8 oz heavy cream
8 oz milk
1 tsp salt
6 tsp sugar
pinch of cayenne pepper
2 TBS butter
2 TBS flour
Grated Parmesan Cheese
Simmer all ingredients but the flour and butter
Make a roux with flour and butter in a separate pan and add the rest to thicken
Pour in a casserole dish and top with parmesan
Broil until cheese is browning

Roasted asparagus

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)

•   1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
  
  

  Directions

• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the asparagus onto a baking sheet in a single layer.  Line pan with foil for easy cleanup
• Brush with olive oil (or you can spray with pam) 
• Mix Parmesan cheese, garlic, salt, and pepper with oil and brush on the asparagus.
• Bake in the preheated oven until just tender, 10 to 12 minutes depending on thickness.
•  

Make ahead Mashed Potatoes

8-10 medium potatoes, peeled ind boiled til tender
1 c. sour cream
1-8oz. cream cheese softened
4 T. butter
salt and pepper to taste
1/2 c. parmeasan cheese
Beat the sour cream and creamed cheese together.  Add hot drained potatoes. beat until smooth.  Add butter, salt and pepper.  Dot with butter and sprinkle with cheese.  Refrigerate 2-3 days.  When ready to serve, bake at 350 for 25 minutes until golden.

sweet potatoe and apple casserole

Ingredients:

• 6-8 medium sweet potatoes or yams
• 6-8 apples, sliced
• Optional-1/4 c brown sugar (topping)

Sauce:

• 1 cup sugar
• 4 T corn starch
• 1 tsp salt
• 2 cups water
• 1 stick of butter

·         Instructions:

·         Bake sweet potatoes until about half done.  When cool enough to handle, peel and cut into 1/2 inch slices.  Peel apples and cut into 1/4″ slices.  To make sauce, place dry ingredients in a sauce pan, then add water.   Bring mixture to a boil.  When thickened, add butter and stir until it is combined.  In a buttered casserole dish, place a layer of sweet potatoes, then a layer of apples, and cover with half the sauce.  Repeat, ending with sauce.  Sprinkle brown sugar on top, if desired.  Cover and bake at 350° until apples and potatoes are tender (about 40 minutes).  Yum!

Crock Pot Funeral Potatoes

Crock pot funeral potatoes

2 small packages or 1 large package frozen potatoes
1 c. Sour cream
1/2 c. Chopped green onion (I used half this when I made them)
3 cans cream of chicken soup
1/4 c. Butter
2 c. Shredded cheese

Mix together, put in crock pot on low for 4 hours. Enjoy.

Grilled Asparagus

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)

• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional))
  
  
  Line a cookie sheet with foil or parchment paper.  Wash and drain asparagus.  
  Mix oil through pepper together and brush asparagus.  Bake in a hot oven (425 ) bake  12-15 minutes.  

Yams and apples

5-6 green apples , peeled and cored
cooked yams

Sauce:
1 c. sugar
1 T.  cornstarch
1 tsp. salt
2c. water
1 cube butter
Combine and bring to boil and pour over apples in a 9x13 pan.  Bake 1 hour at 300.

Stir-Fry Sauce

* 1/3 cup good-tasting stock (vegetarian or chicken stock)
* 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. soy sauce)
* 1 Tbsp. lime juice
* 5-7 cloves of garlic, minced
* 1 tsp. liquid honey (or substitute brown sugar), plus more to taste
* 2 tsp. corn starch dissolved in 4 Tbsp. water
* 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper

Preparation:

1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.

Roasted Potatoes

Use a mix of russets, yukon gold, sweet potatoe, fingerlings or whatever. Wash and cut into bite size pieces. Pour oil-butter mixture over potatoes.(Use equal amounts of melted butter and olive oil). Start with 1/2 cube of butter. Season with salt, fresh rosemary, or whatever spices you desire. Bake in oven for Bake 350 for 30-40 miutes.

Tropical Carrots

2T. butter
1/4 c. white sugar
2 T. Brown sugar
1 T. Corn Starch
1/4 tsp. salt
1 cup water
1/4 cup orange juice concentrate
Carrots

Cook carrots-drain and pour sauce over. These freeze well.
Sauce: Mix dry ingredients, add to water and orange juice. Cook until thickened. Add butter. You can put carrots in a 9x13 pan and pour on the sauce. Cook for 30 min. at 350 or cook on stove top. It takes 2 0r 3 recipes of sauce for 5lb of carrots. I thought these were very yummy. Sue