Layered vegetable casserole

8-10 servings

8 med potatoes, about 3 lbs (1.5 kg)
4 Tbsp butter or marg, at room temp
1 c light or reg sour cream
1 tsp salt
300g pkg thawed frozen chopped spinach
1 egg lightly beaten
300g pkg frozen cooked squash, thawed
1 Tbsp finely grated fresh ginger or ½ tsp dried ginger
1 c grated cheddar

1. Peel potatoes, cut in ½ & immediately drop into cold water. Drain and place in large saucepan. Cover completely with boiling or hot water to speed cooking. Cover saucepan & bring to boil over high heat. Reduce heat to medium & continue boiling gently, partially covered, until potatoes are very tender (20-30 min)
2. Drain & mash. Stir in 2 Tbsp butter, sour cream & ½ tsp salt. Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in med bowl. Stir in green onions, egg, 1 Tbsp butter & ¼ tsp salt. Drain off liquid from thawed squash. Stir with 1 Tbsp butter, ginger & ¼ tsp salt.
3. Preheat over to 350. Butter large casserole dish (2 L/8 cup) or coat with cooking spray. Spoon 1/3 of potato into dish & spread smooth. Evenly spread with all of squash mixture. Spread with ½ of remaining potatoes, then all of spinach. Top with layer of remaining potatoes, then sprinkle with cheese.
4. Bake, uncovered, 350 until hot & cheese is lightly golden, 55-65 min.

This is a great pop luck dish.

Turnip Puff

6 c cubed turnip
2 Tbsp butter
2 eggs, beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
salt & pepper to taste
pinch nutmeg
1/2 c fine bread crumbs
2 tbsp butter, melted

Cook turnip until tender. Drian & mash. Add butter & eggs. Beat well. (This much can be done a day ahead).
Combine flour, sugar, baking powder, salt, pepper & nutmeg.
Stir into turnip. Put mixture in a buttered casserole dish.
Combine crumbs & butter, sprinkle on top.
Bake at 375 for 25 minutes, until light brown on top. Serves 6.

Make-Ahead Mashed Potato Casserole

10 potatoes
1/2 lb cream cheese
1/4 c butter
1 c sour cream
1/2 c minced fresh parsley
pinch dried marjoram
salt & pepper
1/2 c coarse fresh bread crumbs

Cook potatoes until tender, not mushy. Drain, cool slightly, peel.
Mash until smooth. Blend in cream cheese & butter until melted.
Mix in onions, sour cream, parsley, marjoram, salt & pepper to taste.
Put in 8" baking dish, sprinkle with crumbs (can be refrigerated 2 days or frozen 1 week at this point. If freezing, thaw in fridge 24 hours. Add 10 mins to baking time.)
Bake at 400 for 20 min, until light golden. Makes 10 servings.

Broccoli/Cauliflower Salad (Anka Crowe)

1 bunch of broccoli, chopped into tiny flowerettes
1/2 large cauliflower, chopped into tiny floweretts
1/2 lb bacon, cooked until crisp, crumbled
1/2 cup raisins
1/2 cup sunflower seeds

Dressing
1/2 cup Miracle Whip salad dressing
3 tsp vinegar
1/4 cup sugar
1 clove garlic, crushed

Combine dressing ingredients. Toss with other salad ingredients.
Serves 6 - 8