Red Wine Risotto with Peas

3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper

Directions

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.

Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Green Beans and Bacon

2 C. french style green beans
2 T. onions
6 slices bacon
2 T. bacon grease
2 T. lemon juice

Fry bacon until crisp. Drain. Saute onions in 2 tablespoons bacon grease. Add lemon juice. Boil beans and drain. Pour sauce over top. Sprinkle crushed bacon through and over the top. Serve hot.

Crockpot 3-Bean Bake

from Carrie Bettendorf

Drain:
1 can white beans
1 can kidney beans
1 can butter beans

Add:
1 small onion, diced
2 T. Worcestershire sauce
1/4 c. brown sugar
1/2 c. sugar
1/4 lb. Velveeta, cut up into cubes

Combine all ingredients in crockpot and cook 6-8 hours on high.

Scalloped Potatoes

12 large potatoes, skins on
2 cans cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
1/2 c. butter, melted
1/3 c. onions, chopped
2 c. corn flakes, crushed
2 T butter. melted

Boil potatoes for 30 minutes until just tender. Cool. Peel and cut potatoes into chunks and place in 9 x 13" casserole dish. Combine soup concentrate, sour creamm, cheese, 1/2 cup butter and onions. Pour over potatoes. Combine corn flaes and 2 tablespoons butter. Sprinkle on top. Bake @ 350 for 30 minutes.

Variation: Can add diced, cooked ham before adding the sauce.

Ruth's Chris Sweet Potato Casserole

SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes or yams
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter, melted

CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Parmesan Smashed Potatoes

from The Barefoot Contessa Cookbook

3 pounds red potatoes, unpeeled
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.