1 cup butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 (16 ounce) box fettuccine
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded fresh basil leaves

1. In a large bowl, beat the butter with electric mixer set on low speed until smooth. Add the whipping cream and Parmesan cheese; stir until well blended. Set aside.

2. Cook the pasta according to the package directions; drain well. Add the cooked pasta to the butter mixture. Toss pasta using two forks to coat well. Add the salt and pepper. Sprinkle with shredded basil leaves. Makes 4 servings.

Emily

2-1/4 pounds russet potatoes
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup sour cream
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh chives, cut into small pieces

1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water; bring to a boil. Reduce heat and simmer until cooked through; about 20 minutes.

2. Separate garlic cloves but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in the oven until softened, about 10 minutes. Allow to cool slightly.

3. Drain the potatoes and return to the pot; mash slightly. Add sour cream and butter. Quickly squeeze pulp from the garlic cloves into potatoes. Add salt and pepper; mash potatoes until combined and smooth. Transfer to a serving bowl; sprinkle with chives. Makes 4 servings.

Emily

1/4 cup butter
1 teaspoon dried sage leaves
2 cloves garlic, finely chopped
2 cups Brussels sprouts, cut in half
1/2 pound parsnips, peeled, quartered, then cut into 2-inch pieces
1/2 small butternut squash, peeled, seeded and cut into 1-inch pieces
2 cups baby carrots

1. Heat oven to 375 degrees F. Melt the butter in a 1-quart saucepan; stir in sage and garlic.

2. Place the remaining ingredients in an ungreased 13×9-inch baking dish; pour the butter mixture over the vegetables and stir to coat.

3. Cover with foil; bake 45 minutes. Remove the foil and bake about 15 minutes longer or until the vegetables are tender. Makes 6 servings.

1 (10-3/4 ounces) can condensed cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon black pepper
3 cups rotini pasta, cooked and drained

1. In a 1-1/2-quart casserole, combine the soup, cheeses, milk and pepper; stir in the cooked pasta.

2. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 4 servings.

Emily

1 tablespoon cooking oil
1 cup fresh corn kernels*
1 cup chopped red bell pepper
1/2 cup chopped onion
1-3/4 cup uncooked regular long-grain white rice
4 cups chicken broth
1 teaspoon ground sage
1 (10-3/4 ounce) can condensed cream of celery soup
1/4 cup grated Parmesan cheese

1. In a 4-quart saucepan over medium heat, heat the oil; add the corn, pepper and onion and cook for 6 minutes or until the vegetables start to brown.

2. Add the rice; cook for 30 seconds, stirring constantly. Stir in the broth and sage; heat to a boil. Reduce the heat to low; cover and cook 20 minutes or until the rice is done and most of the liquid is absorbed.

3. Stir in the soup; cook 2 minutes more, stirring occasionally, until heated through. Sprinkle with Parmesan cheese. Makes 8 to 10 servings.

* You may substitute 1 cup of drained, canned whole kernel corn for fresh corn, if desired.

Emily

1. Combine the soup, milk, lemon juice, broccoli and 2/3 cup of the onions in a 1-1/2-quart casserole; stir and cover.

2. Bake at 350 degrees for 25 minutes or until the broccoli is tender; stir.

3. Sprinkle the remaining onions over the broccoli mixture; bake 5 more minutes or until the onions are golden brown. Makes 6 servings.

Emily

1 medium head of cabbage, core removed and cut into wedges
1large onion, peeled and cut into wedges
1/2 cup melted butter
1/4 cup all-purpose flour
1 cup crushed saltine crackers
2 cups shredded cheddar cheese
2 cups milk

1. Place the cabbage and onion wedges in a large pot; cover with water. Bring to a boil over medium-high heat. Cook until tender; drain.

2. Add the remaining ingredients to the drained cooked cabbage; stir to blend. Pour into a buttered 13×9-inch casserole. Bake at 350 degrees F. for 25 to 30 minutes or until lightly browned on top and sauce is thickened. Makes 8 servings.

Emily

4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon coarsely ground black pepper
1/4 cup grated Parmesan cheese
Paprika

1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.

2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.

3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.

Emily

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.

3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.

4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.

* This recipe can easily be reduced by half if desired.

Emily

1 (16 ounces) package penne pasta
4 cups frozen broccoli flowerets
1 (10-3/4 ounces) can cream of mushroom soup
1-1/2 cups milk
1/2 teaspoon ground black pepper
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese

1. Cook the pasta according to the package directions; add the broccoli during the last 4-5 minutes of the cooking time. Drain well.

2. In a 12x8x2-inch shallow baking dish, stir together the soup, milk and pepper. Add the pasta broccoli mixture, 3/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses.

3. Bake at 350 degrees F. for 25 minutes or until hot and the cheese is melted. Makes 8 servings.

Emily