Bacon Wrapped Asparagus with Puff Pastry

Submitted by Marcia Van Camp

Inspired by https://m.facebook.com/buzzfeedtasty/

Ingredients 

1 sheet of thawed puff pastry 

1 bunch of asparagus (thick)

1 packet of bacon

1 egg

Black pepper 

Directions

1. Wash and count the asparagus. In the bunches I get there are usually 15 to 20 pieces.

2. Heat the oven to 400 degrees and line a pan with parchment paper. Foil will also work but make sure to use non-stick spray.

3. Take the bacon that you need and cut each piece in half so that you have 2 long strips. For example, 20 asparagus means you need to cut 10 pieces of bacon in half. Wrap each piece around a piece of asparagus and set on the parchment paper.

4. Roll the pastry dough so that you will be able to get more pieces out of it. If you only have 10 pieces of asparagus you might not need to roll it out...but if you have more than that you probably need to roll out the dough.  Remember to put flour on your surface so that the dough won't stick. Slice the pastry into strips. Anything from a 1/4" to 1/2" thick is fine.  They don't have to be perfect or uniform, they will all taste good.  Wrap the dough strips around the asparagus.  I try to wrap in the same direction as the bacon but going the opposite way is fine too.

5. Put all the finished pieces on the pan and brush them with an egg wash.  Sprinkle then with a little pepper and put them in the oven. Bake for 25 to 30 minutes. The dough should be crispy and brown.

Enjoy!

Notes

If your asparagus is thin you can wrap up 2 at a time and they will taste just as good. Sometimes I also double up if I had a hard time cutting enough pastry.

These still taste good after being refrigerated.  Hot or cold, they are so good!

Grandma Brisson's Potato Casserole

Submitted by Amber Vernon (from Grandma Brisson)

Ingredients:
8 cups (2.5 lbs) cubed potatoes (I'd used peeled Yukon Golds)
1/2 cup Miracle Whip
8 oz. cream cheese
1 tsp onion powder
paprika
3/4 tsp salt
1/4 tsp pepper

Directions:
1. Boil the potatoes in water for about 25-30 minutes or until fork-tender.

2. Mash the potatoes, Miracle Whip, cream cheese, salt, pepper, and onion powder (in addition, I'd go ahead and use a hand mixer to get them smooth too).

3. Put in a 1.5 quart casserole dish. Sprinkle paprika over the top of the potatoes.

4. Bake at 350 for about 35 minutes.

Enjoy!

Potato Salad

Submitted by Marcia Van Camp per Bob Van Camp

Ingredients:
Vinegar
Vegetable Oil or Olive Oil
Cumin
Mustard
Mayo
Potatoes
Red Pepper
Celery

Directions:
1. Boil the potatoes with salt and pepper (don't over boil, check at 10 min)
2. Cut up the celery into small pieces
3. Combined potatoes, celery and all other ingredients to taste.

Since Bob Van Camp doesn't measure anything this is the best I could add for now but once I try this out I will add more exact measurements.

Autumnal Couscous

Submitted by Alisha Stamper

I created this cous-cous at home after having something similar at Whole Foods.

I box dry cous-cous (original)
dried cranberries
peeled, halved, seeded, diced butternut squash
brown sugar (approx one tbsp)
water
olive oil

cook the cous-cous according to package directions.

In a separate saucepan, boil two handfuls cranberries and a generous amount of diced butternut squash until the squash is edible. Drain.

Fluff cous-cous and separate any clumps. Mix in butternut squash and cranberries. Add brown sugar and mix all together. Try to not eat it all before you put it on the table :)

Cranberry and Apple Stuffed Acorn Squash Recipe

Submitted by Marcia Brisson via Elana's Pantry
http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/



Serves 4 Portions Cranberry Apple Stuffed Acorn Squash

Ingredients:
•2 acorn squash
•boiling water, or apple juice
•2 apples, peeled, cored and chopped into 1/4-inch pieces
•1/2 cup dried cranberries
•1 teaspoon cinnamon
•2 tablespoons melted butter or oil
•salt and fresh ground black pepper to taste, optional

Preparation:
Cut squash in half and with a spoon, remove pulp and seeds. In a large baking dish place squash cut-side down. Pour 1/4-inch boiling water into dish (or use 1/4 inch room temperature apple juice for extra sweetness). Place dish in oven and bake squash for 30 minutes at 350 degrees F

Directions:
In a large bowl, combine apples, cranberries, cinnamon, butter, salt, and fresh ground black pepper to taste to make stuffing. Remove squash from the oven after the 30 minutes. Turn halves over and stuff center of each squash half with apple mixture. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender

Dublin Coddle

Submitted by Marcia Brisson from Jared Gillins
From Restaurant Eve chef Cathal Armstrong

Ingredients:
8 ounces bacon (preferably Canadian or Irish bacon, aka back bacon)
1 cup chicken stock
1 cup heavy cream
1 pound sausages, preferably Irish breakfast variety
6 medium potatoes
2 medium onions
2 tablespoons minced fresh parsley
Salt
White pepper

Directions:
Cut the bacon into one-inch squares. Bring the stock and heavy cream to a boil in a medium saucepan. Add sausages, then bacon, replace the lid, and simmer for about five minutes. Remove sausages and bacon, reserving the liquid. Cut each sausage into four or five pieces and remove the casings. Peel the potatoes and cut onions and potatoes into thick slices.
Assemble a layer of potatoes in a Dutch oven or flameproof casserole, followed by a layer of onions and then half of the sausages and bacon. Sprinkle the layer with some salt and white pepper, then repeat the process once more and finish off with a layer of potatoes. Pour the chicken stock and heavy cream over.
Bring to a boil, then reduce heat, cover, and simmer gently for about an hour. Salt and pepper to taste and serve warm in a casserole dish topped with chopped parsley.

Sweet Potato Souffle

Submitted by Marcia Brisson
From Kathy Squires in the Civilian Conservation Corps cookbook

 

 

Main Ingredients
*4-5 sweet potatoes (3-5 cups mashed)
* 3 eggs (beaten)
*tsp. vanilla
*1/2 cup raisins
*1 1/4 cup sugar (or less)
1/4 tsp. salt
2 tsp. baking powder
1 stick butter (softened)

Topping Ingredients
*2/3 stick butter (softened)
*1/2 cup brown sugar
(cream butter and sugar together first)
*3 cups of Rice Krispies®
1/2 cup pecans (chopped)

Directions
1. Peel the sweet potatoes and cut them into thick slices. Take a 9x13 pan and spray it with cooking spray. Add a little water and add the sweet potatoes.
Cover with foild and cook at 350 degrees for 1 hr. When the potatoes are ready, mash them.
2. Combine mashed sweet potatoes with all other main ingredients.
3. Cook at 400 degrees for 20 minutes.
4. Remove and add the topping (a large spoon will help you spread it evenly).
5. Bake again at 400 degrees for 10 minutes.

Tennessee Corn Pone

This recipe is from Laurel's Kitchen
*submitted by Marcia Brisson
**you should really ask Mom about when she made this for Thanksgiving

Ingredients:
4 c. very juicy cooked and seasoned beans (especially pinto / kidney / black - whatever you want)
2 c. cornmeal
2 tsp. baking soda
1 tsp. salt
1 quart buttermilk
2 eggs, slightly beaten
1/4 c. margarine

Directions:
1. Heat beans until quite hot and pour into a lightly greased 9 x 13 baking dish
2. Preheat oven 450°F
3. Mix the cornmeal, baking soda, and salt in a large bowl
4. Melt the margarine and combine with buttermilk & eggs
5. Stir the wet and dry ingredients together until smooth and pour them over the hot beans
6. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan.
7. This takes about 30 minutes

Serves 10-12