Rita Dineen Stovie

• 2 10oz packages frozen hash browns (I use large pkg 24 or 32 oz)
• 1 tsp salt
• 1/2 tsp pepper
• 2 tablespoons onion
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup grated cheddar cheese

Thaw potatoes – Mix well with rest of ingredients with cheese on top. Bake 1 hour at 350 degrees. Serves 8 – 10 depending amount. Use 8 x 12 or 9 x 13 pan.

Margaret Dineen Prendergast

• 4 cups sugar
• 1/4 cup salt
• 1 1/3 tsp turmeric
• 1 1/3 tsp celery seed
• 1 1/3 tsp mustard seed
• 4 cups cider vinegar
• 2 medium cucumbers

Slice cucumbers without peeling – not too thin. Pack in jars. Combine the first six ingredients and mix well. Cover with lid and put in the refrigerator. Pickles will be ready in 4 – 5 days.

This recipe came from Mike’s dad. He makes pickles every year. We’ve made them, too – they’re good!!

Victor Martorano

• 2 to 3 cups water
• Salt to taste
• 1 pound fresh asparagus, washed
• 3 tbls olive oil
• 1 � tbls tarragon white wine vinegar or other white vinegar
• � tsp honey
• 2 medium sized ripe tomatoes, washed, cored, seeded, skins removed (if you want) and coarsely chopped

Bring water to a boil in a large skillet over high heat. Add salt to boiling water. Cut off bottom end of asparagus spear and toss away. Add asparagus to boiling water, cover and cook until tender……3 to 5 minutes.

In a small saucepan, heat olive oil over medium heat. Stir in the vinegar and honey. Add tomatoes and heat through, about 3 minutes. Drain asparagus and arrange on a platter. Pour sauce over asparagus. Serve warm or at room temperature.

Dick Dineen

Peel at least 2 potatoes per person.

Cut longways in fours (or sixes for large potatoes). Put in large cake pan. Oil all sides of spuds. Put in oven at high heat and keep checking until crispy on outside. Keep turning till all sides are brown like french fries.

Or cut spuds on the round side, cut each slice about 1/4 inch and bake same way.

Margie Scanlon Dineen

• 8 to l0 medium red potatoes
• 1 jar (2 oz.) chopped pimientos, drained
• 1/2 cup chopped onion
• 1/8 teas. garlic salt
• 1/8 teas. onion salt
• 1 lb. cheddar cheese, cut into small cubes
• 2 slices bread, cut into cubes
• 1/4 cup butter or margarine, melted

Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into l-in. cubes. Place in an ungreased 2 1/2 qt. baking dish. Add pimentos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Place the bread cubes on top and pour butter over all. Bake uncovered at 350 for 30 min. or until bread is toasted.

10 -12 servings.

Victor Martorano

Asparagus is very dear to the Italians, especially in the north where they like to serve it with butter and Parmesan and a fried egg on the side. This more rustic Umbrian version with olive oil is equally delicious.

• 1-1/2 lb. white or green asparagus
• Salt and freshly ground black pepper
• 6 tbsp. extra virgin olive oil
• 2 oz (1/2 cup) freshly grated Parmigiano Reggiano – the best Parmesan cheese

Preheat the oven to 350°F.

Clean the asparagus the trim off the woody ends of the stalks if necessary. Place the asparagus in a pan of lightly salted boiling water and cook for about 8 minutes over a moderate heat. The water should be simmering, not boiling.

Drain with a slotted spoon and lay the asparagus in a buttered dish. Season with a pinch of salt and black pepper.

Drizzle the olive oil over the top and sprinkle with Parmesan. Bake in the preheated oven for about 6-7 minutes, until lightly golden.

Debbie Barnett Dineen

• 2 one pound cans pork and beans
• 3/4 c brown sugar
• 1/2 c hickory smoked BBQ sauce
• 1/2 onion, chopped
• 1/2 # bacon, cooked, broken into pieces
• 1/2T dry mustard

Combine all ingredients-bake in 300 deg oven for 2 hours uncovered.

Great recipe if you don’t already have a quick “doctored-up” baked bean recipe.

But the cute part is that after making this recipe several times, I noticed that I had copied this recipe on a sheet of paper quick at hand at the pharmacy one day at work. It was a manufacturer’s ad for a remedy for “irritable bowel syndrome” . . .

baked beans . . .get it?

Kathleen Dineen Kelly

• 2 lbs carrots, cut into 1/8″ slices
• ½ cup margarine
• 1 tbsp flour
• 2/3 cup water
• 3 tbsp sugar
• 3 tbsp honey
• 2 tsp lemon juice
• 1 tsp grated lemon peel
• ½ cup raisins
• ½ cup pitted prunes
• ½ tsp cinnamon
• ½ tsp ground cloves

Melt margarine in saucepan and saute carrots. Stir in 1 tbsp flour. Add all other ingredients. Bring to a boil and simmer on low heat for 50 minutes.

Better made the day before and reheated. Good idea to double as people usually want seconds. I got this recipe at a Seder Dinner last year.