Recipes by Arlene

• 4 large russet potatoes (2½ to 3 lbs. total)
• 4 cloves garlic, sliced
• 2 tsp. butter
• ⅛ tsp. ground white pepper
• 4 to 6 tbsp. milk
• Salt to taste

Peel potatoes; cut lengthwise into quarters and place in a 3½- to 4-quart pan. Add garlic and pour in water to cover. Bring to a boil over high heat; reduce heat to medium-high and cook, partially covered, until potatoes are very tender when pierced (about 25 minutes). Drain well, then add butter and white pepper. Beat with an electric mixer (or mash with a potato masher) until smooth; then mix in milk, beating until mixture has a creamy texture. Season with salt and serve.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 2-3 packages thawed hash brown patties (4 to a package)
• 1 can cream of chicken soup
• 12-16 oz. sour cream
• Lawry’s seasoned salt to taste
• Pepper to taste
• 1 bunch green onions, cut up
• American cheese, grated
• Small bag (lunchbox size) potato chips
• ½ stick butter

Place hash browns in a greased 9 x 13 dish. Mix next 5 ingredients and pour over potatoes. Grate American cheese to cover top and crush potato chips to cover cheese. Melt butter and pour over top. Bake at 350° covered with foil for 30 minutes. Remove foil and cook for additional half hour at same temperature.

• 1 lb. baby carrots, cut in 2½-inch pieces
• 2 tbsp. butter
• 1 tbsp. lemon juice
• ½ tsp. garlic salt
• 1½ tsp. fresh basil, finely chopped
• Dash pepper

In a saucepan, cook carrots in boiling salted water for 20-25 minutes or until tender. Drain. In same pan, melt butter; stir in the rest of the ingredients. Add carrots and toss. Serves 4-6.

Slice or dice 3 cups cooked or canned beets. Stir the following in a double boiler until smooth:

• ½ cup sugar
• 1 tbsp. cornstarch
• ½ tsp. salt
• 2 whole cloves
• ½ cup cider vinegar

Cook and stir until clear. Add beets and place over hot water for 30 minutes. Before serving, heat beets – don’t boil – and add 2 tbsp. butter. Then add 1 tbsp. orange marmalade or 1 small ground orange (or juice from orange) plus grated orange peel. Makes 6 servings.

• 3 – 3¼ pounds banana or hubbard squash, rind removed, cut into 1- to 1½-inch cubes
• 1 8-ounce can unsweetened crush pineapple
• 1 to 1½ tsp. ground cinnamon
• ⅓ cup packed brown sugar
• 1 tbsp. butter, cut into small pieces

Place the squash in a 3½- or 4-quart slow cooker. IN a small bowl, mix together the pineapple with its liquid, cinnamon, brown sugar and butter. Spoon over the squash and mix well. Cover and cook on the low heat setting 6½ to 7 hours, or until squash is tender. Stir gently to mix. Serve immediately.

• 1 pkg. (16 oz.) fresh baby carrots
• 1 cup apple juice
• ¾ cup water
• ⅓ cup honey

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat: cover and simmer 15-20 minutes or until carrots are tender. Serve with a slotted spoon. Yield 4 servings.

• ½ large cauliflower
• ½ tbsp. butter
• ½ tbsp. flour
• ⅓ cup apple cider
• ⅓ cup whipping cream
• ⅛ tsp. salt
• ⅛ tsp. pumpkin spice
• ½ tbsp. chopped chutney
• ½ Granny Smith apple, peeled, cored & diced

Gently boil cauliflower in water 10 minutes or until just tender. Drain. Place in serving dish and keep warm. In heavy saucepan melt butter. Blend in flour and cook 2 minutes, stirring constantly. Blend in cider and cream. Stirring constantly, cook mixture until boiling and thickened. Add remaining ingredients. Mix well and heat thoroughly. Pour sauce over cauliflower and serve immediately.

• 1 medium head cauliflower
• 1 tbsp. cream cheese, softened
• ¼ cup grated parmesan
• ½ tsp. minced garlic
• 3 tbsp. unsalted butter
• ⅛ tsp. straight chicken base or bouillon (or may substitute ½ tsp. salt)
• ⅛ tsp. freshly ground black pepper
• ½ tsp. fresh or dried chopped chives for garnish

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water about 6 minutes or until well done. Drain well; do not allow cooling. Pat drained cauliflower well between layers of paper towels. (Steam instead of boiling to avoid so much moisture.) In a bowl with an immersion blender, or in a food processer, puree the hot cauliflower with the cream cheese, parmesan, garlic, chicken base and pepper until almost smooth. Garnish with chives and serve hot with pats of butter. Hint: try roasting the garlic and adding a little fresh rosemary for a whole new taste. Low in carbs and great substitute for mashed potatoes.

• 6 medium size red potatoes
• 2 cups cheddar cheese, shredded
• ¼ cup butter
• 1 ½ cups sour cream
• ¼ cup chopped onion
• 1 tsp. salt
• ¼ tsp. pepper
• Paprika

Cook potatoes in skins until just tender. Chill. Peel potatoes. Shred coarsely with grater or food processor. In saucepan over low heat, combine cheese and butter. Stir until almost melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes and turn into greased casserole. Sprinkle with paprika. Bake covered for 30 minutes at 350°.

• 1 lb. ground beef
• ½ cup onion, chopped
• ½ tsp. salt
• ¼ tsp. pepper
• 1 1¾-lb. can pork and beans
• ½ cup catsup
• 1 tbsp. Worcestershire sauce
• 2 tbsp. vinegar
• ¼ tsp. Tabasco sauce

Brown meat and onion; pour off fat. Add remaining ingredients; mix well. Pour into 2-qt. casserole. Bake in 350° oven for 30 minutes. [Note: can also be used for Sloppy Joes!!]