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First Runner-up

Incredibly Delicious Praline Yams (My Yum Yum Yams)
Carol Lee Reno, Grosse Pointe

People always tell me they have never tasted a more delicious sweet potato/yam recipe than this one. It is a hit every time I prepare it. (I confess that I actually make photocopies of the recipe before taking it to someone’s home for the first time.) Easy, Deelish and Guaranteed to Please!

2 2-pound 8 oz. cans yams, drained OR
4 pounds cooked, peeled and sliced yams or sweet potatoes
2/3 cup orange juice
1 T. grated orange rind
2 t. salt
1 t. ginger
1/2 t. cinnamon
pinch nutmeg (optional)
fresh ground pepper
4 T. melted butter
1/3 cup brown sugar
3 egg yolks

Praline Topping
2/3 cup brown sugar
1 stick melted butter
1 cup chopped pecans
1 t. cinnamon

Beat yams until smooth. Mix in remaining ingredients until light and fluffy. Pour yam mixture into a buttered 2 quart casserole.

Mix praline ingredients. Spread evenly over yams.

Bake 350 degrees for 45-50 minutes until golden brown and bubbly.

Let stand 10 minutes before serving.

Second Runner-up

Apple lasagna
Debora Piazza, Rochester Hills

Makes 12 to 15 servings
2 cups (8 oz.) shredded cheddar cheese
1 cup ricotta cheese
1 egg, lightly beaten
¼ cup granulated sugar
1 teaspoon almond extract
2 cans (20 ounces each) apple pie filling
8 uncooked lasagna noodles, cooked, rinsed and drained
6 tablespoons all-purpose flour
6 tablespoons packed brown sugar
¼ cup quick-cooking oats
½ teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons margarine
1 cup dairy sour cream
1/3 cup packed brown sugar
Combine cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well. Spread 1 can apple pie filling over bottom of greased 13 x 9 inch pan. Layer 12 of the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
Combine flour, 6 tablespoons of brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling. Bake in preheated 350 degree oven for 45 minutes. Cool 15 minutes.
Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate.
To serve, cut lasagna into squares and garnish with sour cream mixture.

More recipes

Banana Rum Bread
Alice M. D’Angelo, Warren

Spray 1 8 ½ x 4 ½ inch loaf pan or butter and flour
1 stick unsalted butter (soft)
1/3 cup of sugar
½ cup of light or dark brown sugar
1 large egg
1 cup rip mashed bananas
3 tablespoons of rum
1 teaspoon of vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped pecans or walnuts
In a large mixing bowl, cream together the butter and sugars until light and fluffy (for 3 minutes). Add egg, banana, rum and vanilla—beat until well mixed. In a small bowl, stir together the flour, baking soda and salt. Add the flour mixture to the butter, beating until just incorporated. Do not over-mix.
Stir in the nuts and spoon batter into the prepared pan. Bake for about 60 to 65 minutes or until a wooden skewer inserted in the center comes out cleanly. Cool on wire rack when done.

Tangy apple cabbage slaw
Carol Giardini, St. Clair Shores

1 medium head of green cabbage (2 pounds) cored and chopped finely
2 teaspoons of salt
2 granny smith apples. Do not peel—core and cut in thin pieces
6 tablespoons of vegetable oil
½ cup cider vinegar
½ cup sugar
1 tablespoon Dijon mustard
¼ teaspoons or less of red pepper flakes
Toss cabbage and salt together. Put into a colander set over a bowl. Let stand one hour. Rinse cabbage under running cold water, drain and dry well with paper towel. Add to large bowl. Add apples and toss to combine.
Bring the oil, vinegar, sugar, mustard and red pepper flakes to a boil in a sauce pan over medium heat. Pour this over the cabbage and toss well. Cover and refrigerate one hour or longer.

Swiss beans
Joyce P. Riopelle, Troy

2 tablespoons butter
2 tablespoons flour
¼ teaspoons salt
½ teaspoon pepper
1 teaspoon sugar
½ cup finely chopped onion
1 cup sour cream
4 cups cooked and drained green beans (fresh/frozen or canned)
½ pound Swiss cheese (slices or grated)
½ cup corn flakes (crushed)
1 tablespoon melted butter
Preheat oven to 400 degrees
Melt butter and stir in flour, salt, pepper, sugar and onions. Add sour cream, gradually stirring constantly. Cook over low flame until thick.
Add green beans. Pour into a greased 1 ½ quart casserole dish. Top with Swiss cheese slices or grated Swiss cheese. Combine crushed corn flakes and melted butter, sprinkle over Swiss cheese. Bake 20 minutes.

Broccoli casserole
Peggy Peeler, Hazel Park

2 packages frozen broccoli
1 sm. jar Cheez Wiz
1 can cream of mushroom soup
1 can cream of chicken soup
½ c. instant rice
½ c. chopped celery
1 sm. Chopped onion
Cook broccoli and salt, drain; sauté onion and celery in small amount of butter. Add to soups, Cheez Wiz, rice and broccoli.
Bake at 350 degrees for 25-30 minutes. Sprinkle paprika before done.
May add cooked chicken or turkey.

Holiday yams
Jerri Perkins, Warren

Preheat oven 350 degrees
3 cups cooked yams on sweet potatoes
1 cup sugar
¼ cup half and half (original recipe called for cream)
3 eggs beaten
1/3 cup melted butter
1 tsp. vanilla
Pinch of salt
Blend together and put in greased baking dish.
1/3 cup melted butter
1 1/3 cup brown sugar
1 cup chopped pecans
Mix and place on top of potatoes. Bake for 1 hour.

A perfect recipe for Fowl and/or Beef
Thomas Murphy, Farmington Hills

Recipe can be prepared days in advance, cooked and/or warmed on the day of the meal.
1 small rutabaga or part of a large one, cut into a small dice and measured into cups to suit your serving needs
Equal amount of diced carrots
1 cinnamon stick
A dash of salt
Combine ingredients into sauce pan and add enough water to cover about an inch. Cook at a simmer until rutabaga changes color and is tender. Drain water, add half stick of butter, remove cinnamon stick and lightly mash the recipe to your wants. Then put into a dish that can be oven warmed. Put a few pats of butter on top and sprinkle with cinnamon or all spice. Refrigerate until wanted.

Jell-o salad
Sharlene Williams, Hazel Park

1 large box lime Jell-o
2 cups hot water
1 large package cream cheese
1 can crushed pineapple
½ cup cold water
Have cream cheese at room temperature. Dissolve into hot water. Mix well. Chill until half firm, then add cold water and pineapple. Stir and set nuts and/or cherries. Nuts work best.

New twist – cheesy potatoes
Sue Dempsey, Rochester

2 lb. bags hash browns
1 8-oz. sour cream
1 can potato soup
1 8-oz. sharp cheddar cheese
Salt and pepper to taste
1 box 10-oz. frozen spinach, drained and patted dry
Mix together. Put in a 9 x 13 inch pan. Bake at 350 degrees for 1 hour and 20 minutes. A nice touch: sprinkle with crushed potato chips or French fried onions.

Broccoli & cheese casserole
Marcia Klain, West Bloomfield

1 can (10 ¾ ounces) Campbell’s Cream of Mushroom soup
½ cup milk
2 tsp. yellow mustard
1 bag (16 ounces) frozen broccoli flowerets thawed
1 cup shredded cheddar cheese
1/3 cup dry breadcrumbs
2 tsp. butter, melted

Stir soup, milk, mustard, broccoli and cheese in 1 ½ quart casserole.
Mix breadcrumbs with butter in bowl and sprinkle over broccoli mixture.
Bake at 350 degrees for 30 minutes or until hot.

Mashed Potatoes with white cheddar
Jennie Lenzi, Bloomfield Hills

4 lbs. russet potatoes, peeled and cut in 1 ½” cubes
½ stick butter
¾ cup whipping cream
¾ cup whole milk
salt and pepper
9 ounce coarsely grated sharp white cheddar cheese.

Butter a 10-cup baking dish. Cook potatoes in boiling, salted water until tender. Meanwhile, melt butter in medium saucepan. Add cream and milk — bring to simmer. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash the potatoes. Stir in 1 ¾ cup cheese. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle with ½ cup cheese.
Preheat oven to 375 degrees. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
This can be prepared two days ahead. Cover with plastic, chill. Remove from refrigerator one to two hours before ready to bake on the day of. Serves 12. Enjoy!

Broccoli Delight
Susie Lekich, Hazel Park

1 large head of broccoli
1 bunch green onions plus greens or red onion sliced thin
1 package of grape or cherry tomatoes or 1 large tomato cut into chunks
1/3 to ½ cup mayo

Break flowerets from broccoli into bite-size pieces. Steam 3-5 minutes, just until tender. Remove lid immediately. Rinse in cold water, drain. Refrigerate.
Chop onions, tomatoes.
Toss everything. Add mayo to coat lightly — best when ready to serve.

Festive cole slaw
Lorraine Sattelmeier, Rochester Hills

1 pkg. shredded cabbage
¼ cup sugar
¼ cup vegetable oil
¼ cup vinegar
Salt and pepper to taste
Place cabbage in large bowl.
Heat: In small pot, sugar, oil, vinegar, salt and pepper until sugar is dissolved. Let cool few minutes. Add to cabbage. Serve.

Easy party salad
Lorraine Sattelmeier, Rochester Hills

1 can garbonzo beans, drain
1 can black beans, rinse
1 can corn, drain
6 carrots, shred
½ red pepper, dice
½ green pepper, dice
½ yellow pepper, dice
1 can green beans, drain
½ large red onion, dice
Dressing: ½ cup salad oil; 4 tables fresh lemon juice; 4 tables Italian dressing; 1 tsp. oregano; 1 tsp. salt; ¼ tsp pepper; ¼ tsp. garlic powder.
Place all in big bowl. Mix well. Enjoy!

Zucchini Rice Casserole
Nancy Stapleton, Grosse Pointe Woods

1 tbsp. butter
1/2 tbsp. oil,
1 med. onion, chopped
1 tsp. garlic, minced
1 pound zucchini, shredded
1/2 TBSP flour
1 1/4 cups half & half
1/4 cup uncooked white rice
1/2 cup parmesan, salt & pepper
Grease 1-1/2 qt. casserole.

In skillet, heat butter and oil. Add onion, garlic and zucchini. Stir until zucchini releases its juices. Stir in flour. Stir in half & half, rice, 1/4 cup parmesan, salt and pepper. Pour into casserole, sprinkle with remaining parmesan. Bake, uncovered, 30-35 minutes in a 425-degree oven. Remove and let stand 15 minutes until set. Serves 4-6.

Broccoli Casserole
Cora Corry, Shelby Township

Oven 350. Serves 6

Cook two 10-ounce packages of frozen cut broccoli following package directions; drain.

Cook 2 cups frozen whole small onions or 3 medium onions, quartered, in boiling, salted water until tender. Drain.

In saucepan, melt 2 tablespoons all-purpose flour, 1/4 tsp. salt, and dash of pepper. Add 1 cup of milk; cook and stir until bubbly. Reduce heat; blend in one 3-ounce package cream cheese until smooth.

Place vegetables in 1 1/2-quart casserole. Pour sauce over; mix lightly.

Top with 1/2 cup shredded sharp cheese.

Melt 2 tablespoons butter; toss with 1 cup of soft breadcrumbs. Sprinkle atop casserole.

Bake at 350 degrees for 40 to 45 minutes.

Sweet Potato Special
Irene Zagar, Hazel Park

4 large sweet potatoes
2 tablespoons of butter
1 cup of Greek yogurt
1/2 cup of peanut butter
1/2 cup toasted pecans
pinch of salt

Poke holes in potatoes and microwave for 10 minutes
Cut potatoes in half
Scoop out potatoes from the skins
Put all ingredients except pecans in bowl and mash then put back into shells
Top with toasted pecans
Serve as side dish

Yellow Rice with Golden Raisins and Almonds
Raniya Sassine, Troy

For rice:
4 cups Basmati rice
1 cup Crisco oil
4 cups water
4 tsp. salt
4 chicken bouillon cubes
1/2 tbsp. Pure Spanish Saffron
2 tbsp. rose water

Rinse rice in cold water till water is clear, leave soaking in cold water for about 1 hour.

Using a 6-quart pot heat the oil for about 10-15 minutes on medium heat.
Turn off oil and let cool.

Turn heat back on low.
Add the salt, cubes, saffron (crush first) and rose water, and bring to a boil.
Stir and add the water and bring to a boil again.
Now drain rice from water and add.
Bring to a boil again.
Lower heat and cover pot and cook till liquids are all absorbed.

For Raisins and Almonds...
1 cup Golden Raisins
1 cup Slivered Almonds
2 tsp. Crisco oil

Using 2 Skillets put 1 tsp. oil in each.
Put heat on low and toast raisins and almonds to a light golden brown color.

Serve over rice.

Cinnamon Apple Yams
Anita Jozefowicz, Sterling Heights

1 large can yams
1 can apple pie filling
Chopped pecans

Carefully place yams in bottom of shallow baking dish. Spoon apple pie filling over top. Sprinkle with cinnamon and dot with butter. Top with pecans.

Bake for approx. 20-25 min at 350 degrees.

Potato Mash with Leek Confit and Bacon
Pat Kallio, Troy

Serves 4 to 6

For the leek confit:
4 leeks, white and pale green parts only
2 tablespoons bacon fat
1/4 cup water
1/2 teaspoon salt
1.Wash and remove all dirt from leeks. Quarter them lengthwise, and then cut crosswise into 1/4-inch pieces.
2.In a medium sauce pan with a lid, melt the bacon fat, then add the leeks, water and salt, and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.

For the casserole:
3 strips bacon, cooked crisp and crumbled
5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
Chicken broth, enough to cover potatoes in a medium sauce pan
1/4 cup light cream (plus more if necessary)
1/4 cup chicken broth, reserved from boiling the potatoes
2 tablespoons bacon fat
1 tablespoon butter
1/4 tsp. white pepper
Salt for seasoning
The previously made leek confit

1. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth
2.Mash the potatoes (I put them through a ricer)
3. Warm the cream, broth, bacon fat, butter and white pepper and mix into the potatoes. Add more cream if the mixture seems dry.
4. Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9x11-inch baking dish.
5. Top with the remaining leek confit and bake for about 40 minutes in a pre-heated 325F oven, uncovered.
6. Once out of the oven, sprinkle with the crumbled bacon and serve.

Bok Choy Salad
Marisa Walli, Clinton Township

2 packages Chicken Flavored Ramen noodles
1/2 cup butter
6-8 green onions
1 large bok choy, finely chopped
3/4 cup dried cherries
1 cup toasted almond slivers
1/2 cup olive oil
1/2 cup cider vinegar
3/4 cup sugar
2 tsp. soy sauce
Mix packets with melted butter. Break noodles and place on jelly roll pan;pour butter on top. Bake at 300 degrees until brown. Let cool before putting with other ingredients. Pour dressing over ingredients just before serving.

Sweet & Sour Cabbage
Heidi Getman, Macomb

• 4 lbs. red cabbage, trimmed cored and shredded
• 4 tbs. unsalted butter
• 1 Tbs. vegetable oil
• 1 medium onion, finely chopped
• 2 Granny Smith apples, peeled,
cored and cut into 1/4" dice
• 1 Tbs. light brown sugar
• 1/3 cup red wine vinegar
• 1 cup chicken stock
• 1 tsp. caraway seeds
• salt and pepper to taste
• 1/2 cup red current jelly
• pinch each of nutmeg and cayenne pepper

In kettle of salted water blanch the cabbage. Drain and cool under running water. Drain thoroughly and set aside.

In a large non-reactive skillet, heat butter and oil over medium heat. Add onions, apples and sugar and sauté 5 minutes. Stir in cabbage, vinegar and stock, and cook another 10 minutes. Add caraway seeds, salt, pepper, nutmeg, cayenne and jelly. Stir, reduce heat, and simmer another 10 minutes. Transfer to casserole dish and bake in 350° oven for 30 minutes.

Serves 5-6

Sweet Potato Casserole
Mary Bilodeau, Hazel Park

6 cups of pureed sweet potatoes
1 cup brown sugar
1/4 cup evaporated milk
2 eggs
1 stick melted butter
1 tsp. vanilla

Blend all above ingredients and place in small casserole dish.

1 cup pecan pieces
1 cup brown sugar
1/2 stick of melted butter
1/2 cup all-purpose flour

Blend second set of ingredients and spread on top of sweet potato base.
Bake at 350 degrees for 30 minutes.

Porcupine Sausages
Michelle La Forest, St. Clair Shores

1 1/2 lb. sausage
1/2 c. uncooked rice
1/2 c. milk
1 tbsp. sugar
1 tsp. salt
1 c. tomato puree
1/4 onion
1 tsp.  green pepper, chopped
1 c. hot water

Mix sausage, rice, onion, pepper and salt, and shape into cakes. Rollin flour. Place in baking dish. Cover with the tomato puree, sugar and hot water.

Bake 1 1/2 hours at 350 degrees.

Root Vegetable Salad
Raymond Oakley, Farmington

Serves 4
Active 35 min. Total 1 hr.

5 each — medium parsnip and carrots (about 12 oz. each) peeled, cut in half lengthwise
8 oz. rutabaga (yellow turnip) — Peel and cut into 16 wedges
1 red onion cut into 8 wedges
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

1/4 cup each light mayonnaise and plain low-fat yogurt
1 1/2 tbsp. whole grain mustard
1 to 2 tbsp. 1% low-fat milk

For serving
Shredded Parmesan cheese

Heat oven to 425 F.
Put vegetables, oil, salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat. Spread in single layer.
Roast — stirring once — for 25 minutes or until vegetables are lightly brown and tender.
Whisk mayonnaise, yogurt and mustard in small bowl. Thin the milk as needed.
Place vegetables in serving bowl, toss with dressing, sprinkle with Parmesan cheese and serve.

Carrot Souffle
Cathy Woolley, Rochester Hills

- 1.5 lbs carrots, sliced
- 1/2 cup butter & margarine
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 cups sugar
- 1/4 tsp ground cinnamon

Cook carrot in boiling water to cover 20-25 minutes or until tender; drain.

Process carrot and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Spoon into a lightly greased 1 1/2 quart souffle dish.
Bake at 350 degrees for 1 hour and 10 mins. or until souffle is set.
Yield: 6 servings

Cranberry Relish with Orange Liqueur and Pecans
Karen Fischer, Macomb

1 1/2 cups white sugar
1/4 cup brandy-based orange liqueur
(such as Grand Marnier®)
1 cup orange juice

1 tablespoon minced fresh ginger root
1 tablespoon grated orange zest
4 cups fresh cranberries
1/2 cup chopped toasted pecans
1. Bring the sugar, orange liqueur, orange juice, ginger, and orange zest to a boil in a saucepan over medium-high heat. Stir until the sugar has dissolved, then stir in the cranberries, and cook until they pop, about 5 minutes. Add the pecans, pour into a bowl, and refrigerate several hours until cold.

Baked beans
Therese Hornsby, Troy

1 lb lean ground chuck
1/4 Tb finely chopped onion
1Tb olive oil
1 can black beans drained
1 can light red kidney beans drained
1 can lima beans drained
1 lg can pork and beans
2 bottles barbque sause
1/4 to 1/2 cup brown sugar (depending on your taste for sweetness)

brown meat in olive oil and onion
drain well, place in crockpot or large caserole -drain all the beans except the pork and beans in a strainer, rinse-add to the meat-in small sause pan warm bbq sauce and brown sugar till sugar is dissolved, add to meat and beans stir well and cook for 30 to 45 minutes

Mushroom Florentine
Cynthia Janos-Hudgens, Fraser

2 10 ounce packages frozen, chopped spinach
1/4 cup chopped onion
1/4 cup melted butter
1 teaspoon salt
2 tablespoons butter
1 cup sharp cheddar cheese grated
garlic powder
1 pound fresh mushrooms, sliced
1/2 cup Parmesan cheese

Cook spinach and drain well. Squeeze all remaining liquid from drained spinach and place in bottom of shallow 8 x 8 casserole. Sprinkle with salt, onion, and melted butter. Layer ½ cup cheddar cheese over spinach. Saute sliced mushrooms in 2 tablespoons of butter and add to casserole. Sprinkle with garlic powder and remaining cheddar cheese. Top with Parmesan cheese and bake 30 - 40 minutes in a 350 degree oven until dish is bubbly and cheese is melted. Serves 4.

This recipe is easily doubled or tripled and can be prepared the night before, covered and placed in the refrigerator until ready to cook.

Russian Salad
Janna Kleyner, Farmington Hills

• 3 large Potatoes
• 3 medium Carrots
• 2 medium chicken breasts (cooked and diced)
• 1 cup Mayonnaise
• 1 can of peas
• 6 hard-cooked Eggs (chopped)
• 1 tsp. Salt
• 1/2 tsp. of pepper
• 2 large Dill Pickles (chopped)

How to make Salad:

• Put the potatoes and carrots in a large pot and cover them with salted water. Bring to a boil.
• Reduce the heat to medium-low. Simmer covered for 30 minutes, or until the potatoes are fork-tender.
• Drain and cool vegetables. Then, peel and dice them.
• Put the diced potatoes and carrots in a large mixing bowl and refrigerate, until they are cold.
• Fold in mayonnaise, peas, eggs, chicken, salt, pepper and pickles, once the potatoes and carrots are cold.
• Refrigerate the salad for two hours before serving.

The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish.
The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, smoked duck, although it is possible that the recipe was varied seasonally.
The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.

Festive Macaroni and Cheese
Cristina Faifar, Macomb

1lb. uncooked macaroni
1/2 diced red pepper
1/4 cup corn kernels defrosted
1 jalapeno minced
1 onion diced
1 cup cheddar cheese

Boil 1lb. uncooked macaroni until al denti. Drain macaroni. In another skillet
sautee onion, red pepper, corn kernels,
and jalapeno. Then combine sautee mixure with drained macaroni and add the cheddar cheese. Mix a little over low heat just until cheese melts.

Brandied Candied Sweet Potatoes
Katherine Green, Warren

This recipe is so delicious that even folks who dislike sweet potatoes will love it.
5 or 6 (2-1/2 lbs) fresh sweet potatoes or yams, cooked
1/2 cup brown sugar
1/4 cup butter or margarine, melted
3 tablespoons brandy
2 tablespoons frozen orange juice concentrate
2 tablespoons water
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs, slightly beaten

1/2 cup brown sugar
2 tablespoons all purpose flour
1/4 teaspoon cinnamon or cardamom
2 tablespoons cold butter or margarine
1/4 cup chopped pecans

Preheat the oven to 350 degrees.

In a large mixing bowl, beat the potatoes with an electric mixer on medium speed about 4 minutes or until they are well mashed.

Add the 1/2 cup brown sugar, the melted butter or margarine, brandy, orange juice concentrate, water, vanilla and salt.
Beat until combined. Add the slightly beaten eggs and beat until smooth.

Transfer the mixture to a 2 quart rectangular baking dish.

To make the topping: In a small bowl, combine the 1/2 cup brown sugar, flour and cardamom or cinnamon.
Using a pastry blender, cut in the cold butter or margarine until the mixture resembles coarse crumbs. Stir in the pecans.

Sprinkle the topping over the potato mixture. Bake in the 350 degree oven for 35 to 40 minutes or until the potatoes are heater through and topping is crisp.


The casserole can be assembled, covered and refrigerated up to 48 hours before baking. When taking directly from the refrigerator, bake in a 350 degree oven for 45 to 50 minutes or until the potatoes are heated through.

Scalloped Apple Bake
Mari Pioro, Shelby Township

Time: 30 mins Serves: 4-6


1/4 cup butter
2 tablespoons orange
1/4 teaspoon nutmeg
1 1/2 cups cornbread stuffing mix
1/2 cup pecans
1 (16 ounce) cans whole berry cranberry sauce
1/3 cup orange juice
4 large apples, peeled and sliced

Combine butter, sugar, cinnamon, nutmeg, zest and pecans and stuffing mix.
Combine apples, cranberry sauce and juice. Mix half of stuffing mixture into apples.
Spread into a buttered casserole dish.
Sprinkle rest of stuffing mixture over top.
bake on 375 for 40 minutes

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