2 cups dried white navy beans, picked over, washed and soaked
1 small onion, diced
4 tablespoons molasses
8 teaspoons Dijon mustard
2 tablespoons tomato paste
1/2 tespoons salt
2 teaspoon black pepper
2 teaspoon dried thyme
1 small bay leaf
1 teaspoons cider vinegar
4 teaspoons soy sauce
1 1/3 cups apple cider, boiling
Boiling water

Pour beans onto a flat surface (countertop) in a single layer. Pick out rocks, dirt balls, off colored and broken beans. Discard. Wash beams in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or 8 to 10 hours. (Quick soak method: Cover cleaned beans with 3 inches cold water and bring to a boil over medium heat. Boil for 10 minutes, turn heat off and let stand for 2 hours or more. Proceed as directed below.) Preheat oven to 250 degrees. Drain beans, reserving liquid. Bring liquid to a boil. Pour beans into a deep ovenproof casserole or bean pot. Add all the ingredients, stir and add enough reserved boiling to cover beans. Cover the casserole with foil or the lid. Bake 6 hours, adding a little more water if necessary afte 3 hours of baking. Yield 6 servings

Baked Potato Casserole

8 small Potatoes, cooked and cubed
1/2 pound American Cheese, sliced into strips
1 cup Mayonnaise
1 Onion, chopped
Salt and Pepper to taste
6 slices Partially Fried Bacon, cut
1/4 cup Sliced Stuffed Olives

Combine first potatoes, cheese, mayonnaise, onion, and spices. Place in a 13x9-inch baking pan. Top with bacon and olives. Bake, uncovered at 325 for one hour. Serves 6.

7 large sweet potatoes, about 3 pounds
4 large oranges
1 stick unsalted butter
1/2 cup light brown sugar
3 large eggs
3/4 cup fresh orange juice
1/2 cup heavy cream
1/4 cup brandy
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from the oven and let rest until just cool enough to handle.

Lower the oven to 350 degrees F.

Make the orange cups by cutting the oranges in half and scooping out the pulp, leaving only the shell. Set aside.

While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat out the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well.

Re-season, to taste.

Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top.

Bake until puffed and slightly golden, about 20 minutes.

Garlic Mashed Potatoes Recipe

6 servings
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes

2 pounds (6 medium) potatoes, cut into 1-inch chunks
1 1/2 cups lowfat milk
3 tablespoons butter or margarine
4 cloves garlic, minced
Salt and pepper, to taste

In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.

Lemon Roasted Potatoes

3-6 large Potatoes
1/2 cup olive oil
Juice of 3 Lemons
Salt and pepper
Fresh oregano

Heat oven to 325 degrees.
Cut scrubbed potatoes into large pieces, arrange potatoes in a large baking pan. Sprinkle potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice.
Cover for the first 30 minutes with baking dish cover or aluminum foil. Remove cover, baste and continue cooking till potatoes are brown.
Sprinkle a little crumbled feta over the top when you serve them.
Baking time is approximately 50 minutes

5 lb Potatoes; cooked and mashed
6 oz Cream cheese
1 c Sour cream
2 ts Onion salt
1 ts Garlic salt
1 ts Salt
pinch Pepper
2 tb Butter

Beat all ingredients until light and fluffy. Pour into a large greased casserole, dot with butter and bake at 350°. 30-45 minutes. Makes 10 servings.

Mock Fried Rice

1 Tin mushroom pieces
1/2 envelope onion soup mix
2 Tblsp. Soya sauce
1 Cup uncooked rice
1/2 cup butter

Drain liquid from mushrooms and add enough water to make 2 cups of liquid. Place all remaining ingredients into a greased casserole. Bake for 1 hour and 10 minutes at 350 degrees.

Orange Wild Rice

1 1/2 cups wild and white rice mix
3 cups chicken broth
3 Tbsp. grated orange zest or 1 Tbsp. dried orange peel
2 Tbsp. fresh orange juice
1 tsp. salt
1 Tbsp. unsalted butter
1/2 to 3/4 cup chopped pecans; toasted
1/4 cup chopped scallions
1/2 cup chopped parsley

Combine rice, broth, orange zest, orange juice, salt and butter in crockpot. Cover and cook on HIGH for 2-3 hours. Just before serving, stir in pecans, scallions and parsley.

Yields 12 side-dish servings

8 to 12 ounces narrow egg noodles
1 cup mayonnaise
1 cup sour cream
1 package ranch-style salad dressing mix
Minced fresh parsley and/or fresh dill weed

Boil noodles in lightly salted water until done. Drain. Blend mayonnaise, sour cream and dry ranch dressing mix. Dress the hot, drained noodles with as much ranch dressing as you like. Serve noodles warm, strewn with fresh minced parsley and/or dill weed. Use any remaining ranch dressing mix as a dip for vegetables.

Rice with Almonds and Raisins

1 tbsp butter
1/3 cup finely chopped onion
1 cup uncooked white rice
2 tbsp raisins
1 1/2 cups chicken broth
salt and pepper to taste
1/4 cup sliced almonds

Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.

Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

1/4 cup vegetable oil
1 tbl chili powder
2 tsp onion powder
2 tsp garlic salt
1 tsp sugar
1 tsp sweet paprika
3/4 tsp salt
1/2 tsp cayenne pepper
10 lg red-skinned potatoes (about 5 pounds), quartered

Preheat oven to 400F. Mix first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 55 minutes.

Thanks to Marie for this one!

Medium or Old Potatoes (Not new ones)
Oil
Mushrooms (sliced)
Butter
Grated Feta Cheese or cheese of your choice.
Onions (optional)

Scrub potatoes and prick with skewer several times. Bake for approx. 1 hr. or until tender. OR....Microwave for 10 minutes on HIGH. Cool, cut in half and scoop out pulp. Dry mash potatoes and set aside. Brush inside and outside of skins lightly with oil and bake at 400 degrees for 10 minutes longer. Melt enough butter for sautéing, add mushrooms (AND onions if you want) and gently fry until tender and golden brown. Add mushrooms and onions to potato pulp. Mix in Feta Cheese and re-stuff potato cups. Sprinkle additional cheese on top. Place back into oven and reheat until cheese melts and potatoes are heated through. ENJOY! Betcha can't each just ONE! Aprrox. Time to prepare: 1 1/2 hrs.