Sunday Potatoes

4 cups mashed potatoes (6 potatoes) 1 tsp salt
3 cups cottage cheese
3/4 cup sour cream
1 TBSP grated onion or onion flakes, or 1/2 tsp onion salt
2 1/2 tsp salt
1/8 tsp white pepper (black can be used)
garlic powder to taste
cheddar cheese
chives

Whip together and put in a casserole dish. Top with cheese and chives. Bake 1/2 hour at 350 degrees.

As roommates in college, we would each make a meal once a week and share. That way we would eat real meals and get some practice making dinner. We would say we were training to be domestic goddesses. My good friend Roma put together a recipe book at the end of the year. It is one I cherish, I thought I lost it a little while back and I wanted to cry. Anyway these potatoes are something Roma's mom would make. They are delicious. I made them for two holiday parties this year and everyone loved them.

ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE

6 cups cubed (1 ½ inch) peeled butternut squash (about 2 ½ pounds)
1 Tbsp olive oil
1 ½ tsp dried herbes de Provence
¾ tsp kosher salt
½ tsp freshly ground pepper
2 medium onions, each cut into 8 wedges (about ¾ pound)
Cooking spray

1. Preheat oven to 425 degrees.
2. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well.
3. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally. Yield: 4 1-cup servings
Calories 125.


Note: Herbes de Provence is a combination of dried herbs including rosemary, lavender, thyme, marjoram, and sage.

From:
Cooking Light
LeeAnne J.

Orange Sweet Potatoes

6 medium sweet potatoes
1 cup orange juice
1 1/2 t. orange rind (grated)
1 T. cornstarch
3T. melted butter
1/3 cup Brown sugar
1/3 cup Granulated sugar

Cook potatoes in jackets until tender. Combine remaining ingredients. Cook. Stir until thickened. Arrange potatoes, cut, in baking dish; pour sauce over them, Cover and bake for 20 min, uncover and bake 15 min. longer