Sides

This is one of my favorite family recipes. I have been making them for about forty years. They are always a big hit at parties and holidays! I hope you enjoy making them as much as I do.

This recipe will make about twenty-fi ve medium size croquettes. You can use any kind of potato you like. Peel away the eyes and imperfections off 8 medium size potatoes leaving some of the skin on. Cut in cubes about 1 inch.

Put in a saucepan covering the potatoes with water and bring to a boil. Lower heat and cook for about 6-8 minutes so the potato is not hard but not mushy either Add 1 cup potato fl akes and stir until well mixed and consistency is thick Transfer to a glass bowl and let cool for 15-20 minutes Add 1 egg 2 slices American cheese broken up into small pieces 1/4 cup shredded mozzarella cheese 1/2 cup bread crumbs 1/4 cup grated parmesan cheese 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. garlic powder

Mix until the mixture holds together to form croquette. If too loose add more bread crumbs. Roll in bread crumbs. Heat vegetable or canola oil in skillet or deep fryer until hot. Cook on all sides until golden brown. Serve hot or room temperature with marinara sauce for dipping. Add other ingredients if desired, like ham, chicken, spinach, or whatever you like. To make this gluten free use gluten free bread crumbs. Enjoy!!!

Add 1 cup potato fl akes and stir until well mixed and consistency is thick Transfer to a glass bowl and let cool for 15-20 minutes 2 slices American cheese broken up into small pieces

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TWICE BAKED HAM AND CHEDDAR POTATOES AND CHEDDAR POTATOES

Submitted by ELIZABETH BARONE ELIZABETH BARONE

Makes 12 halves

6 large russet potatoes 4 tbsp. butter 1 (16 oz.) container sour cream - divided 1-2 cups milk 1 tsp. salt 1 tsp. pepper 1 cup diced ham or bacon bits 8 oz. cheddar cheese, shredded

Bake russet potatoes individually wrapped in foil on a baking sheet at 350° for about 45 minutes to an hour.

When potatoes are still at warm temperature, slice the potatoes in half lengthwise to make 12 halves. Scoop potato out into a mixing bowl.

Add milk, 1 cup sour cream, salt and pepper. Mix with mixer on low speed until they are mashed potatoes. Add bacon bits and/or ham. Combine well using spatula.

Fill each potato skin with mashed potato mixture. Dot each half with a thin pat of butter.

Place fi lled potato halves onto baking sheet again and broil under broiler for a few minutes. Pull sheet out and top each half with cheddar cheese, dividing equally. Put under broiler 2 more minutes until cheese is melted and bubbly.

Remove sheet from oven carefully. Serve with remaining 1 cup sour cream, chopped fresh chives, or as is.

STUFFED ZUCCHINI

Submitted by DORIS CAFARO, Coventry Submitted by

1 medium zucchini 1 1/2 tsp. chopped garlic 1/2 cup bread crumbs/Ritz® crackers 4 slices pepperoni or bacon, chopped fi ne 4 slices pepperoni or bacon, chopped fi ne 1 tbsp. butter/margarine 1 tbsp. olive oil 2 tbsp. grated cheese or cheddar Boil zucchini, let cool, cut in half lengthwise and scrap out pulp. Fry pepperoni or bacon in oil and butter. Remove from heat bacon in oil and butter. Remove from heat add bread crumbs or crackers. Mix well and add bread crumbs or crackers. Mix well and put this mixture in zucchini and bake at 350° put this mixture in zucchini and bake at 350° for 25-30 minutes. Enjoy! for 25-30 minutes. Enjoy!

1 (10.75 oz.) can condensed cream of mushroom soup 1 cup mayonnaise 1 egg, beaten 1/4 cup onions, chopped 3 (10 oz.) pkgs. frozen chopped broccoli 8 oz. shredded sharp cheddar cheese Salt and pepper to taste Dash paprika

1. Preheat oven to 350°. Butter a 9x13 inch baking dish. 2. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions. 3. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika. 4. Bake for 45 minutes to 1 hour.

Butter a 9x13 inch baking dish. (I like to use my large stainless steel bowl to mix this

PINEAPPLE AU GRATIN

Submitted by GAIL GARDINER, Warwick Note: Serve as a side dish with ham Preheat oven to 350° 2 (20 oz.) cans chunk pineapple in its own juice 2 cups shredded orange cheddar cheese 3/4 cup granular sugar 6 tbps. fl our 1 sleeve Ritz® crackers, crushed 1 stick melted butter/margarine

In a large bowl, combine sugar, fl our, crackers and cheese. Add pineapple and then melted butter/margarine. Stir to combine. Fold all ingredients into a buttered casserole dish. Bake 30-40 minutes uncovered.

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