Apple, Potato, and Onion Gratin

12 Tbls Butter (1 ½ sticks), divided

2 lbs Onions, sliced

2 Tbls Fresh thyme, chopped & packed

4 tsps Sea salt, fine & divided

2/3 Cup Water

2/3 Cup Dry white wine

4 tsps Sugar

2 ½ lbs Yukon Gold potatoes, peeled, cut into ¼ inch-thick rounds

2 lbs Tart apples, peeled, halved, cored, cut into ¼ inch-thick slices

Preheat oven to 400°. Butter 13x9x2-in. glass or ceramic baking dish.

Melt 6 Tbls butter in large nonstick skillet over medium heat. Add onions,

thyme, and 2 tsps salt. Sauté until onions are translucent, about 10 minutes.

Increase heat to medium-high; sauté until onions are tender and begin to color,

about 8 minutes longer. Remove from heat. Add remaining 6 Tbls butter, 2/3 cup 

water, wine and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool 

onion mixture to lukewarm.

Combine potatoes, apples, remaining 2 tsps salt, and onion mixture in large bowl;

toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish 

with parchment paper, then cover with foil, shiny side down.

Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until

top browns and juices bubble thickly, about 20 minutes longer.

Let stand 15 minutes before serving.

1 lb Baby limas or navy beans (soak overnight)

½ Cup Molasses

1 tsp Dry mustard (dissolved)

1 Cup Ketchup

1 tsp Salt

½ tsp Pepper

1 Onion (good-sized)

1 lb Bacon (3/4 diced and ¼ for top)

Soak beans overnight.

Add all ingredients (retaining enough bacon for top of pot later).

Cook on top of stove all day (or until beans are tender).

Place slices of bacon on top.

Bake @ 350°° until bacon on top crisps and beans are browned.

Note: The ingredients did not have amounts included (except for the molasses) so I just estimated. You can make any changes as well. 

20 oz Frozen broccoli

1 med Onion, chopped

1 t Salt (optional)

2 Eggs

1 can Mushroom soup

1 cup Mayonaisse (scant)

1 cup Cheddar Cheese

Cook broccoli.

Add onion and salt.

Add next ingredients to broccoli.

Place in casserole dish.

Bake at 350° for ½ hour, or until center is firm.

1 sml Head cabbage, shredded

1 Onion, good size, thinly sliced

Garlic powder, to taste

Seasoning salt, to taste

6 T Butter

1 bag Egg noodles

Fry cabbage and onion in a little oil with salt and pepper

Boil noodles

Add butter to noodles

Add noodles to cabbage

DON’T STIR

Cover and heat on low

Toss and serve

9  Bacon slices, chopped

2 cups Onions, chopped

2 ½ lbs Butternut squash, peeled, seeded and cut into ½ in. pieces

1 ½ pkgs Baby spinach leaves (6 oz. each)

1 pkg Frozen corn kernels (16 oz), thawed

6 Tbls Fresh basil, chopped

Sauté bacon in large pot over medium heat until crisp, about 10 minutes.

Add onions and squash and sauté until squash is almost tender, about 12 minutes.

Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes.

Stir in basil. (I never use the basil…too overpowering).

Season with salt and pepper.

Transfer to bowl and serve. Makes 8 to 10 servings.

4 small  zucchini, very thinly sliced

½ cup  oregano leaves

2 tsp  parsley 

½ cup  parmesan cheese 

dash pepper, dash garlic powder

½ cup finely chopped onions

4 eggs slightly beaten (8 oz. Egg beaters can be substituted)

1 cup Bisquick  

½ cup vegetable oil

Grease oblong dish. 

Mix all the ingredients together in bowl. 

Bake uncovered until golden brown @ 

350° for 20 – 25 minutes

1 sml Onion

2 sml Cans tomatoes

1 Zucchini (good sized)

1 loaf Italian bread

½ Cup Grated cheese

½ lb Mozzarella cheese

Sauté onion in Tbl of butter.

Add tomatoes.

Dice zucchini and sauté until tender (about 5 – 10 minutes).

Add zucchini to tomatoes.

Toast bread

Place toasted bread in bottom of casserole dish.

Layer zucchini mixture over bread with grated cheese, shredded mozzarella.

Add bread layer and another layer of rest, ending with cheese.

Bake at 350° for approximately 20 minutes, until cheese on top is melted.

1 cup Butter or margarine

2 cups Celery - finely chopped (about 4 large ribs)

2 cups Onion – finely chopped (2 large)

2 cups Mushrooms (1/2 lb) coarsely chopped

2 pkg Herb seasoned stuffing mix (8 oz each)

½ cup  Parsley (chopped)

½ tsp Thyme

½ tsp Salt

¼ tsp Pepper

¾ cup White wine (dry)

1 ¼ cup Chicken broth, heated

In large saucepan or Dutch oven melt ½ cup butter; add chopped celery and onion. Sauté over medium heat until tender.

With slotted spoon, remove from pan and set aside.

Add remaining ½ cup butter to pan and increase heat to medium.

Add mushrooms and cook until tender.

Return celery/onion mixture to saucepan.

Stir in stuffing mix and seasonings.

Pour in wine and hot brother and toss lightly with a fork until mixture is moistened.

1 med Head garlic

1 tsp Olive oil

12 sml Potatoes, any variety

1 cup Butter

9 tsps Wasabi paste

½ cup Milk

Salt and pepper to taste

Preheat oven to 400°.

Remove outer skin of garlic; rub with olive oil and roast on a baking sheet for 45 minutes.

Peel and quarter the potatoes. Place in a large covered pot of water. Bring to a boil and allow potatoes to simmer for 25 minutes. Drain water and mash the potatoes with butter.

Squeeze softened skinned garlic cloves into pot. 

Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy. 

Season to taste with salt and pepper and serve hot.

Makes 8 servings.

3 cups sliced zucchini

1 chopped onion

-Brown in skillet

16 oz can tomato sauce

½ tsp oregano

salt to taste

-Add to zucchini & onion

1 lb egg noodles

-Cook according to package directions

1 cup cottage cheese

4 oz cream cheese

¼ cup sour cream

-Blend together

Layer noodles, cheeses, zucchini (2 layers each) in casserole. Bake @ 350° for 30 – 45 minutes.

Ok, I admit it, this is not an actual picture of this recipe…creative juices 

have ebbed for sure!!! But use your imagination and it is a lovely picture 

just the same. Perhaps you could make it, take a picture (my process 

during the creation of this book) and replace the erroneous picture?