Everyday Family Meal

traditional favorites

Recipes in this Collection

Twice Baked Potatoes................................................... 2
The Best Homemade French Fries.......................... 2
Green Beans and Bacon............................................... 3
Broccoli-Cauliflower Casserole................................ 3
Spring Peas Risotto........................................................ 4
Baked Rigatoni Primavera.......................................... 4
Sweet-Sour Beans........................................................... 5
Au Gratin Potatoes......................................................... 5
Tomato-Herb Cheese Potatoes Au Gratin.......... 6
Creamed Spinach........................................................... 6
Angel Hair Pasta with Cream Mushroom
Sauce .................................................................................. 7

Recipe.com | Everyday Family Meal - Traditional Favorites

Twice Baked Potatoes

Makes: 8 servings
Prep: 15 minutes
Total: 2 hours
6 Yukon Gold potatoes (about 3
lbs.)
2 Tbsp. olive oil
1/2 Tbsp. coarse salt
1/2 cup whole milk
4 Tbsp. unsalted butter
1/4 cup sour cream
3 Tbsp. chopped fresh chives, plus
additional snipped chives for
garnish
1/2 cup finely grated Gruyere or
Swiss cheese
1. Preheat oven to 400 degrees
F. Cut 6 squares of foil large enough to
wrap each potato. Pierce potatoes on all

sides with a fork and place each on a

piece of foil. Drizzle potatoes evenly with
oil, sprinkle with the coarse salt and wrap
in foil. Place on rack in middle of oven and
bake until very tender, about 1 hour.
2. Heat milk with butter over moderate
heat in a small saucepan just until hot (do
not boil). Carefully remove potatoes from
foil and let cool slightly, about 10 minutes.
Halve potatoes lengthwise and scoop out
into a bowl, reserving skins of 8 halves
with a 1/4-inch border of potato around
skin. Mash potatoes with milk mixture
until almost smooth. Stir in sour cream,
chopped chives, and 1/4 cup cheese; salt
and pepper to taste. Mound mixture into
reserved potato skins and sprinkle with
remaining 1/4 cup cheese.
3. Bake in upper third of oven until golden brown, about 30 minutes. Garnish
with snipped chives.

The Best Homemade

French Fries
Makes: 4 servings
Prep: 20 minutes
Total: 27 minutes
11/2 lbs. russet or baking potatoes

Peanut oil for deep-fat frying

Sea salt or kosher salt or salt
1. Peel the potatoes , if desired, and cut lengthwise into 1/4- to 3/8-inch sticks. Soak in ice water if not ready to fry.

2. In a deep-fat fryer, heat peanut oil according

to manufacturers directions to 365 degree F,
or heat oil in a 3-quart or larger saucepan to 365
degrees F (saucepan should be no more than
half full).
3. Drain the potatoes well. Pat potatoes
thoroughly dry on paper toweling. Fry the
p otatoes, about one-third at a time, until
potatoes are tender in the center and edges are
just beginning to color and blister, about 7 to 9
minutes. Remove with a frying basket and drain
on paper toweling.
4. To serve, sprinkle lightly with salt.

Recipe.com | Everyday Family Meal - Traditional Favorites

Broccoli-Cauliflower
Casserole
Servings: Makes 12 servings
Prep: 25 minutes
Total: 50 minutes

Green Beans and Bacon

Makes: 8 side-dish servings
Total: 20 minutes
7 slices bacon
2 9-oz. packages frozen whole green
beans, thawed
6 medium carrots, cut into 3- to 4-inchlong sticks
2 Tbsp. margarine or butter
2 cloves garlic, minced
1/2 tsp. pepper

1. Cook bacon in a large skillet, uncovered, over

medium heat for 8 to 10 minutes or just until
crisp, turning occasionally. Remove bacon,
reserving drippings; drain bacon on paper
towels.
2. Drain all but 2 tablespoons of the bacon
drippings from the skillet. Add green beans,
carrots, margarine or butter, and garlic. Stir-fry
over medium-high heat about 5 minutes or
until vegetables are crisp-tender.
3. Crumble bacon. Stir pepper into vegetable
mixture. Remove from heat. Transfer to a
serving bowl. Top with crumbled bacon. Makes
8 side-dish servings.
Make-Ahead Tip: Up to 24 hours ahead, prepare
carrot strips; cover and chill until needed.

1 16-oz. package frozen cauliflower

florets
1 16-oz. package frozen broccoli cuts
1 large onion, chopped (1 cup)
2 Tbsp. margarine or butter
2 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried basil, crushed
1/4 tsp. pepper
11/4 cups milk
2 3-oz. packages cream cheese with
chives, cut up
3/4 cup soft bread crumbs (about 1 slice of
bread)
3 Tbsp. grated Parmesan cheese
2 Tbsp. margarine or butter, melted

1. Cook broccoli and cauliflower according to

package directions. Drain well. Place in a large
saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons
margarine or butter until tender but not brown.
Stir in flour, salt, garlic powder, basil, and
pepper. Add milk. Cook and stir until thickened
and bubbly. Add cream cheese. Stir until cheese
melts. Stir into vegetable mixture. Turn into a
2-quart casserole.
3. Toss together bread crumbs, cheese, and the
2 tablespoons melted margarine or butter.
Sprinkle over vegetable mixture. Bake,
uncovered, in a 350 degree F oven for 25 to 30
minutes or until heated through.
Make-Ahead Tip: Refrigerate unbaked
casserole, covered, up to 1 day, and bake as
directed. Or, freeze up to 1 month; thaw frozen
casserole in refrigerator overnight, and bake for
40 to 45 minutes or until heated through.

Recipe.com | Everyday Family Meal - Traditional Favorites

Spring Peas Risotto

Makes: 4 servings
Total: 40 minutes
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup Arborio rice
1 14-oz. can vegetable broth
13/4 cups water
1 cup loose-pack frozen baby
sweet peas or regular peas
1/4 cup coarsely shredded carrot
2 cups fresh spinach, shredded
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh thyme
1/8 tsp. ground black pepper
1. In a large saucepan, heat oil over
medium heat. Add onion and garlic;
cook until onion is tender. Add the

uncooked rice. Cook and stir about 5

minutes or until rice is golden.
2. Meanwhile, in a medium saucepan,
combine broth and the water. Bring to
boiling; reduce heat until simmering.
Carefully add 1 cup of the broth mixture
to the rice mixture, stirring constantly.
Continue to cook and stir over medium
heat until liquid is absorbed.
3. Add another 1 cup of the broth
mixture to the rice mixture, stirring
constantly. Continue to cook and stir
until liquid is absorbed. Add another 1
cup of the broth mixture, 1/2 cup at a
time, stirring constantly until the broth
mixture has been absorbed. (This should
take 18 to 20 minutes total.)
4. Stir in the remaining broth mixture,
the peas, and carrot. Cook and stir until
the rice is slightly creamy and just tender.
5. Stir in the spinach, Parmesan cheese,
thyme, and pepper; heat through. Serve
immediately.

Baked Rigatoni Primavera

Servings: 6 servings
Prep: 25 minutes
Total: 50 minutes
8 oz. rigatoni
2 large onions, finely chopped
1 Tbsp. vegetable oil
2 cloves garlic, finely chopped
1 can (16 oz.) no-salt-added tomatoes,
undrained
1 can (8 oz.) no-salt-added tomato sauce
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1 package (10 oz.) frozen spinach,
thawed and drained
1 package (10 oz.) frozen corn kernels,
thawed

1
1
1/4

cup fresh or frozen green peas

cup part-skim ricotta cheese
cup grated Parmesan cheese

1. Coat 11-3/4 x7-1/2 x2-inch baking dish with

nonstick cooking spray.
2. Cook rigatoni following package directions;
drain and return to pot.
3. Saute onion in oil in large nonstick skillet 3
minutes. Add garlic; saute 1 minute. Stir in
tomatoes with their liquid, tomato sauce, basil,
oregano, salt and pepper, breaking up
tomatoes. Simmer, uncovered, 15 minutes until
slightly thickened.
4. Preheat oven to 375 degrees F.
5. Stir in spinach, corn, peas. Cook 5 minutes
until spinach wilts. Add vegetable mixture and
ricotta cheese to drained pasta. Spoon into
prepared baking dish. Sprinkle with Parmesan.
6. Bake in 375 degrees F oven 25 minutes until
cheese is golden brown. Let stand 5 minutes
before serving.

Recipe.com | Everyday Family Meal - Traditional Favorites

Au Gratin Potatoes
Servings: 6 servings
Prep: 20 minutes
Total: 1 hour 15 minutes
2 lbs. all-purpose potatoes, peeled
3 Tbsp. all-purpose flour
1 tsp. salt
2 scallions, trimmed and sliced
4 oz. Gruyere or Emmentaler cheese,
shredded (about 11/2 cups)
2 cups half-and-half

Pinch ground nutmeg
2 Tbsp. grated Asiago or Parmesan
cheese
1. Heat oven to 375 degrees F. Coat a 1-1/2-quart
oval (or round) baking pan with nonstick cooking spray.
2. Place a handheld mandoline ($20, available
at oxo.com or at kitchen accessory stores) over
a large bowl. Place one potato on the slicer, and

Sweet-Sour Beans
Makes: 4 to 6 side-dish servings
Total: 30 minutes
16 oz. green beans, cut into 1-inch pieces
(4 cups), or one 16-oz. package frozen
cut green beans
1/4 cup finely chopped onion
4 slices bacon
1 Tbsp. all-purpose flour
1/4 cup vinegar
1/4 cup water
3 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper

secure with guard. Using back-and-forth

motion, carefully slice potato into 1/8-inchthick slices. Alternatively, thinly slice potatoes
with knife on a cutting board. Repeat with all
potatoes.
3. Sprinkle flour and salt over potato slices, and
toss with your hands to coat potatoes.
4. Begin layering: Spread 1/3 of the potato slices
over bottom of prepared pan, then sprinkle
with half the scallions. Top with 1/3 of the
shredded Gruyere cheese, about 1/2 cup.
Repeat with more potato slices, the remaining
scallions and 1/2 cup shredded cheese. Top
with remaining potato slices.
5. In a small saucepan, combine the half-andhalf and the nutmeg. Bring to a simmer and
remove from heat. Carefully pour over
potatoes, then cover pan with foil. Bake at 375
degrees F for 30 minutes. Carefully remove foil,
sprinkle with remaining 1/2 cup shredded
cheese and the Asiago or Parmesan. Return to
oven and bake for 25 minutes, until top is lightly
browned and potatoes are tender. Let stand 15
minutes before serving.

1. If using fresh green beans, in a medium

saucepan, cook beans and onion in a small
amount of boiling salted water for 20 to 25
minutes or until beans are crisp-tender. Drain.
(For frozen beans, cook beans and onion
following package directions.)
2. Meanwhile, in a medium skillet, cook bacon
until crisp. Transfer bacon to paper towels to
drain. Crumble bacon; set aside. Reserve
drippings in skillet.
3. Stir flour into bacon drippings. Stir in vinegar,
water, sugar, salt, and pepper. Cook and stir
until mixture is thickened and bubbly; cook and
stir for 1 minute more.
4. Pour vinegar mixture over warm beans. Add
crumbled bacon. Toss to coat.

Recipe.com | Everyday Family Meal - Traditional Favorites

Creamed Spinach
Makes: 4 servings
Total: 30 minutes
2 10-oz. bags spinach (large stems
removed) or two 10-oz. pkg. frozen
chopped spinach, thawed
1/2 cup chopped onion
2 to 3 cloves garlic, minced
2 Tbsp. butter
1 cup whipping cream
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg

Tomato-Herb Cheese
Potatoes Au Gratin
Makes: 8 servings
Prep: 25 minutes
Total: 2 hours 10 minutes
1 Tbsp. butter
2 small onions, thinly sliced
21/2 lbs. white potatoes, peeled
11/2 tsp. salt
3 plum tomatoes, stemmed, sliced
1/2 lb. Gruyere or Swiss cheese, shredded
2 cups half-and-half
3 Tbsp. all-purpose flour
1 package (4.4 oz.) spreadable creamy
herb cheese
1/2 tsp. black pepper
1/4 cup grated Parmesan cheese
1. Heat oven to 375 degrees F. Coat a 2-1/2-quart
baking dish with nonstick cooking spray.
2. Melt butter in medium-size skillet over medium heat. Add onions; cook, stirring occasionally, until softened and lightly browned, 12 to
15 minutes.

3. Thinly slice potatoes, either by hand or with

slicing blade in food processor.
4. Spread third of potato slices in single layer,
slightly overlapping, in bottom of prepared
baking dish. Sprinkle with 1/4 teaspoon salt.
Layer with half of sliced tomato. Top with half
the onion, then half the shredded cheese.
Continue layering with another third of potato,
remaining tomato, onion and cheese, sprinkling
potato layer with another 1/4 teaspoon salt. Top
mixture with final layer of potato.
5. Whisk together half-and-half and flour in
medium-size saucepan. Heat over mediumhigh heat, stirring constantly, just until warmed
through, about 8 minutes. Remove from heat.
Whisk in remaining 1 teaspoon salt, the herbed
cheese, pepper and half the Parmesan. Pour
over layered potato mixture. Cover dish with
aluminum foil.
6. Bake in 375 degree F oven 40 minutes with
baking sheet underneath to catch drips.
Remove foil. Sprinkle with remaining Parmesan.
Bake 30 minutes, until browned and potatoes
knife-tender. Let stand 15 minutes.

1. In a large pot of rapidly boiling salted water

cook fresh spinach (if using) for 1 minute. Drain
well, squeezing out excess liquid. Pat dry with
paper towels. Snip spinach with kitchen shears
to coarsely chop; set aside. If using frozen
spinach, drain well, squeezing out excess liquid.
2. In a large skillet cook onion and garlic in hot
butter about 5 minutes. Stir in cream, pepper,
salt, and nutmeg. Bring onion mixture to
boiling; cook, uncovered, until cream begins to
thicken. Add spinach. Simmer, uncovered,
about 2 minutes or until thickened. Season to
taste with additional salt and pepper. Makes 4
servings.

Recipe.com | Everyday Family Meal - Traditional Favorites

Angel Hair Pasta with

Cream Mushroom Sauce
Makes: 4 side-dish servings
Total: 20 minutes
4 oz. angel hair pasta (capellini)
11/2 cups sliced fresh mushrooms
1 medium onion, chopped (about 1/2
cup)
1 Tbsp. margarine or butter
1 3-oz. package cream cheese, cut into
cubes
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup milk
2 Tbsp. snipped chives
1. Cook pasta according to package directions;
drain.
2. Meanwhile, for sauce, in a medium saucepan
cook the mushrooms and onion in the
margarine or butter until vegetables are tender.
Stir in cream cheese, salt, and pepper. Cook and
stir over low heat until cheese is melted.
Gradually stir in milk and chives; heat through.
3. Pour sauce over pasta. Toss to coat. Serve
immediately.