Potato Pancakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 medium onion (diced)
• 2 tablespoons flour
• 1 egg 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• vegetable oil

Directions

In mixing bowl, combine mashed potatoes, onion, flour, egg, salt and pepper.  Mix well. 

Coat skillet with vegetable oil for frying on medium/high heat.  Drop mixture by heaping tablespoonfuls into hot oil, careful not to overcrowd the pan.  This is usually done in a few batches.  Fry until golden brown on both sides.  Place on paper toweling to drain excess oil.  

Serve as is or with the toppings of your choice.

~ This is what I find to be the easiest way to use up your mashed potatoes from a previous night's dinner.  I know you can use fresh potatoes (grated) as well, but I prefer to think of this as a tasty way to revamp those leftovers without wasting them.  My family likes these with a dollop of sour cream.  You can sprinkle with grated cheese, or just eat them as they are.  A tasty side dish that I know you will enjoy! ~

Sweet And Buttery Acorn Squash

Ingredients

• 1 medium sized acorn squash (halved and seeded)
• 2 tablespoons butter
• 2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F.  In casserole dish or roasting pan, place squash, flesh side up, with a little water in the bottom of the pan to aid in cooking.  Add 1 tablespoon of butter and brown sugar to each half.  Bake for about an hour or until tender.

(If the squash seems unstable when you place into baking pan, trim off a small portion on the bottom half to create a flat surface before baking.)

~ I think even the kids who don't like their vegetables would love this!  Sweet and buttery and a nice addition, especially in the fall and winter months, to any meal. ~

Fried Cabbage, Noodles, And Bacon

Ingredients

1 head of cabbage (chopped)
1/2 pound thick sliced bacon (chopped)
1/2 bag extra wide egg noodles
1/2 cup chopped onion
1 pound butter
1 teaspoon black pepper

Directions

In large pot, boil egg noodles until tender, drain.  Chop bacon and brown with onion in large pot.  Chop cabbage and add to bacon and onions along with 1/2 pound of butter.  Cover and simmer until cabbage is tender, stirring often so the cabbage doesn't stick.  Add cooked noodles, remaining butter, and pepper.  Heat through and serve. 

~ This was one of my mother's favorites and inevitably mine as well.  Makes a great side dish in place of potatoes. ~

Calico Beans

Ingredients

• 1 pound ground beef
• 1 pound thick sliced bacon
• 1 can pork and beans
• 1 can kidney beans
• 1 can lima beans
• 1 can butter beans
• 1 can garbanzo beans
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 3 tablespoons white vinegar
• 1 teaspoon dry mustard

Directions

In large skillet, brown ground beef, drain fat and set aside.  Chop bacon and brown in smaller skillet, drain fat and set aside.  In large covered casserole dish combine remaining ingredients.  Do not drain liquid from canned beans, add them as they are.  Add ground beef and bacon.  Stir to combine.  Bake at 350 F for about an hour.

~ This makes a nice side dish to a simple dinner, such as grilled hamburgers, brats, hot dogs etc.  One of those set it and forget it dishes, easy and good! ~