3-4 pounds red-skinned potatoes, peeled and cut into 1-inch cubes
9 large garlic cloves
2 tablespoons (1/4 stick) butter
2 tablespoons chopped fresh rosemary
1/2 cup grated Parmesan cheese

Cook potatoes and garlic in large pot of boiling salted water until both are tender, about 30 minutes. Drain. Transfer potatoes and garlic to large bowl. Using electric mixer, beat potatoes and garlic. Add butter and chopped rosemary; beat until smooth. Bring 1 cup chicken broth to simmer. Gradually mix broth into potato mixture. Stir in Parmesan cheese. Season with salt and pepper.

There are two secrets to this recipe. First, the potatoes are boiled whole in their skins to prevent them from becoming waterlogged. Second, the garlic is toasted in a covered skillet to create nutty, sweet cloves hat are soft enough to work into the boiled potatoes. Russet, red or Yukon Gold potatoes can be used each turns out a different texture. Russets make fluffy, creamy mashed potatoes, while red potatoes become dense and velvety when mashed. Yukon Golds are somewhere in between, with a pleasing yellow color and buttery, sweet flavor. As for the garlic, avoid using unusually large garlic cloves, which will not soften adequately during toasting. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup and mash the garlic to a paste with a fork before you add it to the potatoes.

22 small to medium-large garlic cloves (about 3 ounces, or 2/3 cup) from 2 medium heads garlic, skins left on
2 pounds potatoes, unpeeled and scrubbed
8 tablespoons (1 stick) unsalted butter, melted
1 cup half-and-half, warm
1-1/2 teaspoons salt
Ground black pepper

1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15-20 minutes. Peel cloves and with a paring knife, cut off woody root end. Set aside.

2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch of water. Bring them to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20-30 minutes. Drain.

3. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with peeled garlic. Process or rice potatoes in saucepan.

4. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.
From America’s Test Kitchens.

3 cups finely grated zucchini
1 cup cracker crumbs
1 cup grated cheddar cheese
2 beaten eggs
1 tablespoons chopped onion

Combine ingredients and put in well greased casserole dish. Bake for one hour at 350.

6 cups sliced zucchini
1/4 cup chopped onion
1 stick butter or margarine
1 8 oz. package stove top stuffing
1 can cream of chicken soup
1 cup sour cream
1 cup grated raw carrots

Cook zucchini and onion in salted water for 10 minutes. Drain well. Melt 1 stick butter and mix with stuffing. Spread half of this in a 9 x 13 inch baking dish. Mix squash and onion with soup, sour cream and carrots. Spread this over stuffing in pan and top with other half of stuffing mix. Bake 30 minutes in a 325 oven. From Auntie Eva Stashenko.

4 medium yams
1/2 cup butter
3 teaspoons grated orange peel
3 tablespoons orange juice
Salt
3 tablespoons sugar

Boil potatoes until tender, approximately 30 minutes. Preheat oven to 350. In saucepan, combine sugar, butter, orange peel, orange juice and salt. Simmer, uncovered, five minutes stirring occasionally. Drain, peel and mash potatoes. Add above mixture mixing well. Turn into 1 quart casserole and bake uncovered 30 minutes. Decorate top with pecans or walnuts. Serves 4-6.

2 cups boiling water
1 cup uncooked long grain white rice
1 teaspoon instant chicken bouillon granules
2 cups light sour cream
1 4 oz. can chopped green chilies
8 ounces. shredded Monterey Jack cheese (2 cups)
Paprika

Combine boiling water, rice and bouillon granules in a 3-quart covered casserole. Microwave on high 3 minutes; then microwave on medium-low (30 percent) for 12 minutes. Fluff with fork and transfer to a bowl. In same casserole, make three layers each: cooked rice, sour cream, chilies with liquid, and cheese. Sprinkle with paprika. Re-cover and microwave on medium (50 percent) 9 to 10 minutes, or until steaming hot and cheese is melted. Makes 8 servings. 296 calories per serving.

1/2 pound kidney beans
1/2 pound pinto beans
1/4 pound great northern, navy and lima beans
3/4 cup good quality barbecue sauce
2 tablespoons molasses
2 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon dry mustard
Dash cayenne pepper

Place beans in a large saucepan with water to cover. Bring to boil. Turn off heat and allow to stand for 1 hour.

Drain water and add fresh water just to cover. Return beans to boil and simmer, covered, for 30-40 minutes. Combine remaining ingredients in a bowl and set aside. Place beans in water in 5-quart Dutch oven. Stir in barbecue sauce mixture. Bake for 1 hour at 375. Serve as a main dish with cornbread and a side salad. This freezes well.

1 lb. Tennessee Pride Country Sausage
1 medium onion, chopped
3/4 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon oregano
10 cups DRY bread cubes
2 tablespoons minced, fresh or dried parsley
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as it cooks, until all the pink color is gone. Pour off and discard all but 1/2 cup of accumulated liquid. Add celery and onion to sausage in skillet. Cook onion, stir in salt, pepper, basil and oregano. Place bread cubes in large bowl. Add sausage mixture, parsley, and enough chicken broth to moisten. Mix together gently. Will stuff one 12-14 lb. turkey. Bake excess in ungreased casserole at 350 F for 30 minutes.