ROASTED POTATO BALLS

Canned Potatoes (cut the large ones in half so you wind up with reasonably consistent sized potatoes)
2 TBS butter
2 TBS olive oil
2 tsp dried rosemary
2 garlic cloves
Salt and pepper

Melt butter with oil in a large skillet. When butter foams, add drained potatoes, rosemary, garlic and salt and pepper. Cook over medium heat, turning frequently. When potatoes are golden brown, remove garlic. Serve immediately.

FERN'S BROCCOLI CASSEROLE

10 oz chopped broccoli - cook very done and squish a bit
Medium size onion - chopped super fine and cook with broccoli
salt and pepper
1 can cream of mushroom soup
2 eggs
1/2 cup mayo

Stir together and put in greased dish
Slice a stick of butter into pieces and layer over the mixture
Cover with very fine grated cheddar cheese
Take 1 stack of Ritz crackers and crush and top over cheese then pat down
Cook 350° until bubbly

MARINATED SLAW

8 cups shredded cabbage (1 - 1/2 lbs)
2 TBS chopped pimento
1/2 cup chopped green pepper
3/4 cup onion
1 cup sugar
1 cup vinegar
1/2 cup water
1 TBS mustard seed

In a large bowl, combine the first 4 ingredients. Toss lightly and set aside. Combine remaining ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer uncovered for 20 - 25 minutes or until slightly thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days. Yield 10 servings

CARAMELIZED BRUSSELS SPROUTS

4 lbs Brussels Sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 TBS sugar
salt and pepper to taste

Place Brussels Sprouts in a steamer basket over boiling water. Cover sauce pan and steam 8 - 10 minutes or until sprouts are tender yet crisp

Melt the butter in a deep skillet, add the onions and 3 TBS vinegar; cook until onions are brown

Add the sprouts, sugar, and remaining vinegar. Saute over medium heat until the sprouts are lightly caramelized.

Season with salt and pepper to taste

SAUTEED APPLES

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch

• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Http://allrecipes.com/Recipe/Sauteed-Apples/Detail.aspx?event8=1&prop24=SR_Title&e11=sauteed%20apples&e8=Quick%20Search&event10=1&e7=Home%20Page

CREAM CHEESE AND PINEAPPLE SALAD

1 box lemon Jell-O
1 box orange Jell-O
3 cups of hot water
1 8 oz cream cheese, room temp
1 small can crushed pineapple

Put cream cheese in mixer; add a small amount of warm Jell-O to dissolve and beat until smooth. Add remaining ingredients and put in freezer; stir several times. When Jell-O begins to set, pour into Jell-O Ring and put in refrigerator until set.

CHERRY SALAD

1 can cherry pie filling
1 small can crushed pineapple
1 large box cherry Jell-O
2 cups hot water

Mix together and chill for 2 hours

TOPPING:
8 oz cream cheese, room temp
8 oz sour cream
1/2 cup of sugar
1 tsp. vanilla

Mix well and spread on top of chilled salad