Honey-Butter Peas and Carrots

https://www.tasteofhome.com/recipes/honey-butter-peas-and-carrots/#RecipeCard

Roasted Potatoes

Mix together:

2 Tbsp Rogers syrup

2 Tbsp vegetable oil

1/2 tsp salt

1/2 tsp pepper

1 tsp parsley

1/2 tsp garlic

Pour over bite-sized cut up potatoes.

Pour into a 9 x 13 pan

Bake for 1 hour at 400 deg F.

Crock Pot Au Gratin Potatoes

https://www.eatingonadime.com/au-gratin-potatoes-crock-pot-recipe/#wprm-recipe-container-98406

Refrigerator/Pail Pickles

For 1 ice cream pail, bring to a boil:

• 6 cups water
• 3/4 cup vinegar
• 1/4 cup pickling salt

Layer the ice cream pail with:

• sliced cukes
• chopped garlic
• sliced onion
• sprigs of dill

Pour the boiling water/vinegar mixture over the contents of the pail.

Cover with the lid and use a plate to weigh down if necessary.

Let cool and put in the fridge.

Wait 2 days to 2 weeks to start eating, depending on your preference for crunchiness.

Canned Pickles

 Pack quart jars tightly with: 

• 1 clove garlic 
• sprigs of dill 
• sliced cukes 
• 1 tsp pickling salt
• 1 tsp sugar
• 2 Tbsp vinegar

Fill jars with boiling water.

Place canning lids on, screw tight.
Put in canner, bring to a boil for 15 minutes, remove and let cool.

Honey Glazed Carrots and Parsnips

Scalloped Potatoes

https://www.spendwithpennies.com/scalloped-potatoes-recipe/#wprm-recipe-container-142543

Simple Roasted Buttercup Squash

https://www.runningtothekitchen.com/roasted-buttercup-squash/

Buttercup Squash with Apples

https://www.bettycrocker.com/recipes/buttercup-squash-with-apples-cooking-for-2/bd3b3b96-132a-445f-a932-e0e4fd7b296e

Creamy Cucumber Salad

https://www.allrecipes.com/recipe/238423/dads-creamy-cucumber-salad/

Scalloped Potatoes for the Slow Cooker

1/2 tsp cream of tartar
1 cup water
8-10 medium potatoes, thinly sliced
half an onion, chopped
salt to taste
pepper to taste
1 cup grated cheddar cheese
1 can cream of mushroom soup (cream of celery or chicken can also work)
1 tsp paprika

1. Dissolve cream of tartar in water. Add potatoes and toss together. Drain.
2. Place half of potatoes in slow cooker. Sprinkle with onions, salt, pepper and half of cheese.
3. Repeat with remaining potatoes and cheese.
4. Spoon soup over the top. Sprinkle with paprika.
5. Cover. Cook on low 8-10 hours or high 4 hours.

Variation: For thicker scalloped potatoes, sprinkle each layer of potatoes with 2 Tbsp flour.

Over Roasted Parmesan Potatoes

https://www.allrecipes.com/recipe/233393/oven-roasted-parmesan-potatoes/

Garlic Parmesan Roasted Potatoes

https://damndelicious.net/2014/07/23/garlic-parmesan-roasted-potatoes/

Roasted Asparagus with Romesco Sauce

https://www.liveeatlearn.com/roasted-asparagus-romesco-sauce/

Egg Vegetable Muffins

6 large eggs, beaten
2 egg whites 
2 cups cooked, chopped mixed veggies
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil
1/2 cup shredded cheese

Mix together and pour into a well greased 12-cup muffin tin.
Bake at 350 deg C for 25 minutes.

Baked Pumpkin Oatmeal

https://www.onelovelylife.com/baked-pumpkin-oatmeal/

Maple-Roasted Buttercup Squash

https://www.carolinescooking.com/maple-roasted-buttercup-squash/

Baked Parmesan Zucchini Fries

https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

Zucchini Grilled Cheese

https://www.delish.com/cooking/recipe-ideas/recipes/a52458/zucchini-grilled-cheese-recipe/

Stuffed Potatoes

Oven Temp: 400 deg F       Time: 15 minutes

8 medium potatoes, baked
Potato pulp
1/4 cup butter or margarine
1 cup rich milk, hot
1 tsp salt
1/8 tsp pepper
Grated medium cheddar cheese

Cut 1/4 inch slice lengthwise from potatoes.

Scoop out pulp into bowl. Add butter, milk, salt and pepper. Mash together. Spoon into potato shells. To make shells fuller, bake 1 or 2 extra potatoes to add to stuffing.

Sprinkle with grated cheese. Place on baking sheet and bake until hot.