Scalloped Potatoes

3 Tbls butter
2 Tbls flour
1 1/2 tsp salt
1/8 tsp pepper
3 C milk
6 medium potatoes pealed & thinly sliced
2 Tbls diced onion

Make white sauce of first 5 ingredients. Place 1/2 potatoes in greased 2 qt casserole dish, cover with half onion and 1/2 sauce. Repeat layers. Cover and bake 350 - 1 hour. Uncover and bake 30 minutes longer.

Italian Tomato Cups

Taken from Pennies on a Platter

• 2 cups of cherry tomatoes
• 1/2 block of fresh mozzarella
• 4-5 fresh basil leaves, torn into pieces
• Italian dressing

Cut the tops on the cherry tomatoes and hollow out with a small spoon or melon baller. Shave a little bit of the wobbly tomatoes so they stand upright. Cut the mozzarella into small cubes and put a cube into each tomato. Add a piece of basil and top with a drop of Italian dressing.

Stuffed Mushrooms

Taken from epicurious.com

3 slices firm white sandwich bread
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
2 tablespoons unsalted butter
1 medium onion, finely chopped (1 cup)
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crumbled
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 cup chopped fresh parsleyPreheat oven to 400°F.

Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.

Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.

While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.

Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

Smashed Potatoes

Taken from Cooks Illustrated

2 lbs Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
Table salt
1 bay leaf
4 tbsp unsalted butter, melted and warm
1/2 cup cream cheese (4 oz), room temperature
Ground black pepper
3 tbsp chopped fresh chives (optional)

1. Place potatoes in large saucepan and cover with 1 inch cold water, add 1 tsp salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, above 5 minutes.
2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives, and 1/2 tsp salt. Using Rubber spatula or back of a wooden spoon , smash potatoes just enough to break skins. Fold in butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tbsp at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.
   

Green Beans with Lemon and Parsley

Taken from epicurious.com

Ingredients

2 pounds green beans, trimmed, halved crosswise

5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley

Preparation

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.

Makes 8 servings.