1 can French-style green beans, drained

1 cup celery, chopped

1/2 cup sour cream

1 can cream of celery soup

1 can shoe peg corn, drained

1 cup green pepper, chopped

1/2 cup cheddar cheese, grated (or more)

Topping:

1 stack Ritz crackers, crushed

1/4 cup almonds, chopped

1 stick butter or margarine, melted

Combine first 7 ingredients and put in a greased casserole dish. Mix topping

ingredients together well and sprinkle evenly over vegetable mixture. Bake

at 350F for 45 minutes.

2 lbs. sweet potatoes, boiled, peeled and mashed

2 eggs, beaten

2 oz. margarine, melted

1/2 cup brown sugar

1 cup buttermilk

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Preheat oven to 350F. Combine all ingredients and mix well.

It will be very soupy. Bake at 350F for 1 hour.

1 frozen deep-dish pie crust, thawed, pierced all over with fork

1 1-pound red-skinned sweet potato (yam), pierced with fork

1/2 cup (packed) golden brown sugar

2 tablespoons (1/4 stick) unsalted butter, melted

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup light corn syrup

2 large eggs

1 cup (about 4 ounces) pecan halves

Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.

Reduce oven temperature to 350F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side.

Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed

potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato;

spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir

in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.

2 acorn squash

2 carrots, grated

1 can (8 oz.) crushed pineapple

2 tbsp. dried white raisins

1/4 tsp. ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine

remaining ingredients and spoon into squash cavities. Bake at 350F for

30 minutes or until squash is tender.

4 cups cooked yellow crook neck squash

1 medium onion

1 Teaspoon salt

1/2 Teaspoon pepper

1 stick butter or margarine

2 cups crushed Cheezit crackers

2 cups shredded cheddar cheese

1 cup milk or heavy cream

Cook the squash, onion, butter, salt and pepper until onion and squash are

tender. Mix remaining ingredients except for 3/4 cup of the crackers and

3/4 cup of the shredded cheese. Pour into a 2 quart casserole and top with

remaining crackers & cheese. Bake at 350F for 30 minutes.

    2 quarts oysters

    1/4 pound (1 stick) butter

    3 whole scallions, chopped

    1 green or red bell pepper, seeded, deribbed, and chopped

    1/2 pound mushrooms, sliced

    1/4 cup flour

    1 cup heavy cream

    1/4 cup grated imported Parmesan cheese

    Freshly grated nutmeg

    1/2 teaspoon paprika

    Salt

    Freshly ground black pepper

    1/2 cup bread crumbs

  Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or

 spray it with nonstick spray.

  Drain the oysters and set aside. Melt 2 tablespoons of the butter in

 a heavy casserole. Add the scallions and pepper and saute until the

 onion is soft, about 5 minutes. Add the mushrooms and oysters and

 saute for 5 minutes. In a separate pan, melt 2 tablespoons of the

 remaining butter. Stir in the flour. When smooth, add the cream, and

 stir until boiling and thick. Add the cheese. Stir this cheese sauce

 into the oyster mixture and season with nutmeg, paprika, salt, and

 pepper. The casserole may be made ahead to this point and refrigerated

 overnight. Return it to the simmer on top of the stove before

 proceeding.

  Pour the mixture into the prepared dish and top with the bread crumbs

 and dot with the remaining butter. Place under the broiler until

 browned and bubbling—about 10 minutes, depending on the depth of the

 casserole. Makes 10 to 20 servings as a starter.

8 cups water

1 pound boned smoked pork shoulder, cut into 1/2-inch pieces

3 pounds greens (such as collard, mustard, turnip or kale, or a

   combination), stemmed

Combine water and smoked pork in heavy large pot. Cover and simmer

1 hour. Season cooking liquid with salt and pepper.

Bring liquid to boil. Add greens and cook over high heat until just tender,

about 12 minutes. Using slotted spoon, transfer greens and pork to platter.

Moisten greens with 1/4 cup cooking liquid.

2 cans diced tomatoes, drained (15oz)

1 can whole kernel corn, drained (15oz)

1 can cream-style corn, (15oz)

2 eggs, beaten

1/4 cup flour

1 tablespoon sugar

1 teaspoon pepper

1 onion, finely chopped

1/2 teaspoon garlic powder

1/3 cup butter or margarine

2 cups soft bread crumbs

1/2 cup Parmesan cheese, grated

Preheat oven to 350F. Spray a 2-quart casserole with nonstick cooking spray.

Stir together tomatoes, corn, cream-style corn, eggs, flour, sugar, and pepper.

Pour into casserole. In a skillet over medium heat, melt butter; saute onion until

soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese;

sprinkle over the top of the casserole. Bake for 50 to 60 minutes.

    2 pounds parsnips (5 to 6 medium)

    3 tablespoons unsalted butter

    1 1/2 tablespoons (packed) dark brown sugar

    1 tablespoon balsamic vinegar

    1/2 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    3 tablespoons coarsely chopped fresh thyme

  Preheat the oven to 425F. Peel the parsnips and cut them into 2-inch

 lengths. Quarter the thickest pieces, halve the medium ones, and leave

 the thinnest ones whole. You want all the pieces to be about the same

 size. Put the butter in a shallow baking dish large enough to hold the

 parsnips in a single layer and put the dish in the oven until the butter

 melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and

 pepper and stir to coat all the pieces evenly. Bake for 20 minutes.

 Remove the pan from the oven and stir in the thyme. Continue to bake

 until the parsnips are browned and tender when pierced with a fork,

 about 10 minutes longer. Makes 4 servings.

8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tbsp. butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tbsp. Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for

marinades or vinaigrettes). Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour

or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir

in cheeses and season with salt and pepper. Spoon into a gratin dish.

Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.