Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Meat

2 pork loin roasts
bacon
1 cup whipping cream
2 tablespoons brandy
2 tablespoons catsup

Cut into 2 inch thick pieces. Wrap 1/2 strip of bacon around each piece. Cut side up.

On wax paper mix: pepper, paprika and salt. Dip meat on both sides and place in casserole. Bake 430° for 30 to 35 min. Bake uncovered.

Can be mixed ahead.

Topping: Whip cream till stiff. Fold in brandy and catsup. Pour over meat. Can be put back in oven for just a few minutes to heat some.

Per Serving (excluding unknown items): 230 Calories; 22g Fat (90.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 111mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES: Good with rice sautéd with green, yellow, and red bell pepper and a salad and rolls.

From Lia Anderson

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

Potatoes
carrots
butter
1 tablespoon chives
cheese — grated

Cut up potatoes and carrots. Boil until Liquid is almost gone. Add butter and chives. Mash a bit. Put in baking dish. Sprinkle with grated cheese. Bake until bubbly. About 30 minutes at 350 degrees.

Per Serving (excluding unknown items): trace Calories; trace Fat (17.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable.

Recipe By :
Serving Size : 2
Preparation Time: 0:00
Categories : Vegetables

4 slices bacon
2 tablespoons chopped onion
2 medium baking potatoes, cut into 1/4-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whipping cream
1/4 cup chicken broth

Cook bacon and onion in a heavy skillet until bacon is crisp; drain on paper towels. Set aside.

Place potatoes in a lightly greased 1-quart baking dish; sprinkle with salt and pepper. Add whipping cream and broth; top with bacon and onion. Cover and bake at 350° 45 minutes or until tender.

Per Serving (excluding unknown items): 287 Calories; 28g Fat (88.2% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

1 32 oz. Frozen Hash Brown Potatoes
1 can cream of potatoe soup
1 can cream of celery soup
12 oz. sour cream
1 medium onion — chopped

Mix all ingredients. Put in greased 9 x 13 dish. top with 1 cup shredded cheddar cheese. Sprinkle with paprika.

Bake 235 degrees 1 1/2 to 2 hours until bubbly.

Per Serving (excluding unknown items): 143 Calories; 13g Fat (78.8% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

6 medium peeled, yukon gold potatoes
1 small garlic bulb
1 tablespoon olive oil
2 tablespoons butter
1/2 cup whipping cream
1/2 cup milk
1 cup freshly shredded Fontina Cheese
1/3 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 350 degrees. Butter a 9 x 13-inch pan.

Bring a large quantity of salted water to a boil. Place the potatoes in the boiling water and cook until done, about 40 minutes.

While the potatoes are cooking, cut a piece of foil into an 8-inch square. Quickly rinse the garlic bulb under cold running water and pat it dry. Place the bulb in the middle of the foil square and carefully pour the olive oil over it. Bring up the corners of the foil and twist to make a closed packet. Put the foil packet with the garlic inside into the oven and bake about 30 to 40 minutes, or until the cloves are soft but not brown.

Carefully open the package, remove the garlic bulb with tongs so it can cool, and reserve the olive oil.

When the garlic cloves are cool, remove them from the skins. Using a small food processor, process the garlic until it is a paste.

Drain the potatoes and place them in the large bowl of an electric mixer. Add the garlic, reserved olive oil, butter, milk, cream, cheeses, salt, and pepper. Beat until creamy and well combined. If the mixture seems dry, add a little milk. Scrape the potato mixture into the prepared pan. If you are not going to bake the casserole immediately, allow it to cool, then cover it with plastic wrap and refrigerate for up to 8 hours.)

Bake for 15 to 20 minutes ( 10 or 15 minutes longer if the casserole has been refrigerated). The casserole should be hot through and slightly browned. Test for doneness by scooping a small spoonful from the middle of the casserole and tasting it.

Yield: “1 9 x 13 in. dish”

Per Serving (excluding unknown items): 163 Calories; 15g Fat (82.8% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

NOTES: From: Diane Mott Davidson’s Sticks & Scones book.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

3 medium potatoes
2 cups boiling water
3 cups milk
2 tablespoons butter
1 small onion — finely chopped
2 tablespoons flour
1 teaspoon salt
1 cup grated Cheddar cheese

Cook potatoes in boiling water. Drain almost all of the water out and mash the potatoes coarsely. Add milk and heat to a simmer. Melt butter, add onion and simmer until onion is transparent. Add flour and seasonings. Combine with potato mixture and simmer, stirring every 5 minutes. Add cheese and beat until smooth. Serve hot, garnished with chives and crushed potato chips.

Per Serving (excluding unknown items): 374 Calories; 21g Fat (50.9% calories from fat); 16g Protein; 31g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 867mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.

NOTES: From Carol’s Best of the Best from South Carolina Cookbook

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

Dressing:
2 eggs
1 tablespoon butter
1/4 cup sugar
1/4 cup vinegar

Salad:
5 potatoes
6 eggs — hard boiled
celery
onion (optional)
pickle relish — sweet

Cook dressing until thick. Add mayonnaise to make enough for potatoes.

When making the salad always use more eggs than potatoes.

Boil and peel potatoes and eggs. Chop celery and onion. Add pickle relish. Mix all together. Best if let sit in refrigerator several hours.

Per Serving (excluding unknown items): 172 Calories; 6g Fat (33.7% calories from fat); 8g Protein; 21g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 89mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES: From Mary Lou’s Aunt Dora

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

2 cups cheddar cheese — shredded – divide
1 pkg (20 oz) frozen shredded potatoes
1 cup sour cream
1/2 cup milk
1 jar real bacon pieces
2 tablespoons butter — melted
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Combine 1 cup cheese with all ingredients. Sprinkle remaining cup of cheese over top. Cover and store in refrigerator.

To serve: Bake uncovered in a preheated 350 degree oven 45 min. Cover and continue to bake 30 minutes or until heated through and cheese is bubbly.

Per Serving (excluding unknown items): 212 Calories; 19g Fat (79.2% calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 228mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Desserts

4 teaspoons Sugar
1 1/2 cups heavy cream
1 cup whole milk
8 ounces Bittersweet chocolate — chopped
12 egg yolks
Unsweetened cocoa or powdered sugar for
dusting

Heat oven to 300嬡

Place sugar, cream, and milk in sauce pan. Bring to boil over medium heat. Stir in chocolate and bring back to boil stirring often. Remove from heat.

Whisk egg yolks till pale. Gradually whisk hot cream into egg yolks.

Place 8 custard cups in baking pan. Pour chocolate mixture into custard cups. Add hot water to baking pan until it is about 1/2 way up sides of custard cups. Place in oven.

Bake 20 to 30 minutes till puffed and still tremble slightly. Remove from oven. Cool. Refrigerate at least 2 hours before serving. Dust with cocoa powder or powdered sugar before serving.

Per Serving (excluding unknown items): 418 Calories; 41g Fat (80.6% calories from fat); 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 384mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.

NOTES: From a Dessert Cookbook at Bob Timberlake’s Gallery in Lexington, NC

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Frosting

1 1/4 cups powdered sugar
1 tablespoon water
1/4 teaspoon vanilla

Combine and stir well. Drizzle over sour cream coffee cake.

Yield: “1 cake”

Per Serving (excluding unknown items): 587 Calories; trace Fat (0.2% calories from fat); 0g Protein; 150g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 10 Other Carbohydrates.