Winning Recipe:
Roasted Butternut Squash with
Bacon, Onions and Sage

1 lb. thick-cut bacon
5 lbs. butternut squash, peeled, halved and seeded, cut into 1/2-inch cubes
2 large red onions, cut into 1/2-inch cubes
3/4 c. fresh sage leaves, torn into 1/3-inch pieces and divided
2 tbsp. (1/4 stick) butter, melted
Coarse salt and black pepper

Heat oven to 375 degrees.

Cook bacon in skillet over medium heat until crisp. Using slotted spoon, transfer to paper towel. Reserve 4 tbsp. of drippings from skillet.

Combine squash, onions, 1/2 of the torn sage leaves, melted butter and reserved bacon drippings in very large bowl. Sprinkle with coarse salt and black pepper. Toss to coat and spread mixture evenly on large baking sheet. Roast 45 minutes, stirring occasionally.

Increase oven temperature to 400 degrees. Toss bacon into mixture and continue roasting until squash is tender and begins to brown, about 15 minutes longer.

Transfer to large serving bowl. Season to taste with more salt and pepper. Sprinkle with remaining sage over the top and serve.

— Lorri Biernat, Clinton Township

2 lbs. ground turkey
2 envelops taco seasoning
1 8-0z. pkg. cream cheese
24 uncooked jumbo pasta shells
1/4 c. oleo, melted
Additional ingredients for each casserole:
1 c. salsa
1 c. taco sauce
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1-1/2 c. crushed tortilla chips
1 c. sour cream
3 green onions, chopped

Heat oven to 350 degrees.

In skillet, cook turkey until no longer pink, drain and add taco seasoning and prepare to package directions. Add cream cheese, cover and simmer for 5-10 minutes until melted. Transfer to a bowl and chill for 1 hour.

Cook pasta according to directions on package, drain and toss in melted oleo.
Fill each shell with about 3 tbsp. of meat mixture. Place 12 shells in greased 9-inch pan, and cover and freeze up to 3 months. Prepare remaining shells.
Spoon salsa into greased 9-inch pan and top with stuffed shells and cover with taco sauce. Cover and bake for 30 minutes. Remove from oven, sprinkle with cheeses and chips, and bake 15 minutes longer. Serve with sour cream and onions.

— Sharlene Williams, Madison Heights

Second Runner-up:
Cranberry Jello Mold

2 small pkgs. or 1 large pkg. black cherry Jello
2 c. hot water
1 16-oz. can whole berry cranberry sauce
1 c. cold water
1 c. chopped celery
1/2 c. chopped walnuts

Mix in order, pour in mold and refrigerate.

We use the Cranberry Jello mold recipe to dress up the usual cranberry side dish for our Thanksgiving and Christmas dinners.

— Linda Witan, Sterling Heights

CHRISTMAS SALAD

1 box lime Jello
1 box lemon Jello
1 box cherry, strawberry or raspberry Jello
1 15-oz, can fruit cocktail, drained
2 pkgs. (larger size) cream cheese, sliced into 1/4-inch sliced on the short side
1 c. chopped walnuts
9x12-inch dish or large mold

LAYER 1: Mix box of lime Jello as directed on box in small bowl with 1/2 fruit cocktail. Pour into 9x12 dish or mold. Let firm.

LAYER 2: Mix box of lemon Jello as directed on box in small bowl. Let cool to room temp, and then add to 9x12 dish. Let set until firm in refrigerator. Once firm layer the cream cheese slices side by side atop lemon Jello and sprinkle with walnuts.

LAYER 3: Mix box of cherry, strawberry or raspberry Jello as directed on box and mix in other 1/2 of fruit cocktail. Let cool to room temp, and then add to 9x12 dish. Let set until firm in refrigerator. Serve as a side dish or as a dessert.

NOTES:  This is a three layer Jello dish, and it looks lovely with the green, yellow and red layers once plated from a mold. If you don’t have a large mold, this can be divided into 2 molds.

— Anne Howard-Catalfio, Harrison Township

Sweet Potato Dish

I make a double batch as follows for a 9x16-inch pan. If you want to make a batch for a smaller group of people, cut recipe in half. Heat oven to 350 degrees.

6 c. cooked yams (I use two cans of Bruce’s Yams, net weight 40 oz, drained)
2 c. sugar
2 sticks margarine, softened
2 tbsp. vanilla
4 eggs

Mix yams in bowl with potato masher first and squash them up real good. Then use your hand mixer and beat until smooth. Add other ingredients and mix them all up with your hand mixer until the texture is smooth and creamy and whipped up real good. Put in a buttered casserole dish or a 9x12 glass or metal baking pan.

Topping

In a separate bowl mix the following ingredients with your fingers and sprinkle over yams in other pan.
2 c. light brown sugar
2/3 c. flour
2/3 c. margarine
2 c. chopped English walnuts

Bake for 1-1/2 hours, until the top is brown and crusty.

— Catherine Wooten, Roseville

Sausage Stuffing

1LB. PKG. BOB EVANS BULK POLISH SAUSAGE
1/2 STICK LAND O LAKES BUTTER
1 MEDIUM SIZE ONION
4 CELERY STICKS
1 PKG. STOVE TOP STUFFING
1 CAN CAMPBELLS CREAM OF MUSHROOM SOUP
2 AND 1/2 CUPS MILK
1 TBLS. PROGRESSO ITALIAN BREAD CRUMBS
SALT
BLACK PEPPER

IN A FRYING PAN, COOK THE SAUSAGE WITH BUTTER. CHOP ONION AND CELERY AND ADD TO SAUSAGE AND COOK WELL. WHEN DONE TRANSFER TO A CASSEROLE DISH AND ADD ALL OTHER INGREDIENTS; MIX WELL. ADD SALT AND BLACK PEPPER TO TASTE.

PREHEAT OVEN TO 3:50 AND BAKE FOR ABOUT 1 HOUR OR TILL ALL LIQUID IS ABSORBED. AFTER ABOUT 15-20 MINUTES OF BAKING MIX 1 MORE TIME, THEN CONTINUE BAKING TILL DONE.

THIS RECIPE FOR STUFFING IS A FAVORITE FOR MY FAMILY DURING THE HOLIDAYS. I HOPE YOU ENJOY IT AS WELL.

— RANIYA SASSINE, TROY

Italian Breadcrumbs and Meatballs

Breadcrumbs
1 lb. of grated bread
 1 c. grated Romano cheese
 1 tbsp. salt and 1 tbsp. pepper, or to taste
 2 med. Garlic cloves, smashed or 1 tsp. garlic powder, or to taste
1 c. dried or fresh parsley
 
Meatballs                           
1 lb. ground round
1 c.  Italian breadcrumbs
 2 jumbo or extra-large eggs, or 3 large eggs
6 to 8 oz. of hot water
 
Heat oven to 400 degrees.

Mix ingredients together real good and shape mixture into balls. Put meatballs on a cookie sheet sprayed with olive oil or regular Pam. Bake on bottom rack for 6-8 minutes and check to see if the bottom is browned. Turn oven on broil for 5-8 minutes (all ovens are different so watch carefully). There is no need to turn them over. This recipe is good for venison, buffalo and hamburger patties, as well as fried, grilled or broiled. ENJOY!  

— Marianna Frontera, Macomb

Dressing
1/2  cup oil
1/4 cup sugar
3  T. cider vinegar
1  pkg flavor mix from ramen noodles

Mix all dry ingredients together in a bowl.  Mix dressing ingredients together in a separate bowl.   Pour over salad mix.   Recipe tastes better if eaten soon after dressing is added.

— Carol Reno, Grosse Pointe Farms

Meat Loaf

1 to 1-1/2 lb. ground beef
2 eggs
2-3 slices of bread, torn up
1/2 to 3/4 c. diced onion
1/4 c. milk
 1 tsp. salt
1/2 tsp. pepper

Heat oven to 350 degrees. Mix together everything but beef in large bowl. Add beef and mix together thoroughly. Press into favorite shape and cover with ketchup. Bake for 1 hour. This is my mom’s famous meat loaf. Family favorite for decades!

— Jodi Atkinson

Sausage Mushroom Stuffing

1 to 2 bags seasoned bread crumbs
1 tube original Jimmy Dean sausage
1 to 2 cans mushrooms
1 large container chicken broth

Heat oven to 325 degrees. Cook the sausage until no longer pink, and add mushrooms and breadcrumbs. Put in large oven-safe container and add chicken broth. Cook until liquid is gone.

If you wish, add more poultry seasoning to taste. Great with turkey, goose or duck. Enjoy.

— Barb Dauphinee, Sterling Heights

Pasta with Tuna Sauce

1 lg. Can tomato paste
3 cans of water
1 clove garlic, crushed
1 tsp. basil
1/2 tsp. dried oregano
1 tsp. dried parsley
2 tsp. grated Romano cheese
1 lg. can of tuna in oil, drained

Combine all and bring to a fast boil. Lower heat and add tuna. Simmer on low for 1-1/2 hours. Stir gently often. Serve over angel hair or thin pasta and top with cheese to taste. This dish is a favorite part of our Italian Christmas Eve dinner.

— Angela Cuppetelli, St. Clair Shores

Lillian’s Crustless Spinach Quiche

1 box frozen chopped spinach (no sauce)
3 eggs
3/4 c. real mayonnaise (no substitutes)

White Sauce:
2 tbsp. flour
2 tbsp. margarine or butter
1 c. milk (low-fat or skim OK)
2 tbsp. onion, chopped (for a more moist quiche, use 2-4 tbsp. finely chopped fresh sweet onion, or for a quick substitute, use 2 tbsp. minced dried onion)
Salt and pepper to taste

Heat oven to 350 degrees. Spray a 9-inch pie pan or casserole dish with oil. 

Thaw spinach and squeeze out excess liquid; spinach must be a dry as possible. Set aside in medium glass or metal dish.

Prepare white sauce: melt butter or margarine on low heat in small saucepan.

Using fork, blend in flour until smooth. Add onion and gradually blend in milk. Cook on low heat, stirring frequently, until thickened. Remove from heat.

Add eggs and mayonnaise to spinach and hand-stir until blended well; you may need to break the spinach up with a fork. Add white sauce, salt and pepper, and hand-stir until blended. Pour mixture into prepared pan.  Bake, uncovered, 40-45 minutes, until top is evenly browned.

Recipe may be doubled — and you’ll wish you had! Recipe may be frozen ahead of time — thaw first, then reheat. There are no leftovers with this side dish!!

— Marta Murray, Fraser

Use individual form bundt pan(s). Makes 10-12 large muffins.

2 med. Onions, chopped
4-5 lg. celery stalks, chopped
2 sticks butter
1 roll Bob Evan’s sausage
1/2 lb. ground chuck/hamburger
1/2 c. fresh sage (or use powdered_
2 bags Pepperidge Farms seasoned stuffing (your choice)
1 can cream of chicken soup
2 tbsp. powdered chicken seasoning
1 small can Swanson’s chicken broth

Heat oven to 350 degrees.
In large skillet, brown sausage and hamburger and drain.
In saucepan, heat butter and onion, celery, sage and chicken seasoning till veggie become soft. Add cream of chicken soup and heat through.
In large bowl, combine meat mixture, stuffing and saucepan of veggies and mix well. If the mixture is dry, add chicken broth until desired texture is achieved.
Spray bundt pan with oil and load up with stuffing mixture. Cooke uncovered for 30 minutes, or longer if you prefer drier stuffing. Pop stuffin’ muffins out of the pan and fill the center with mashed potatoes or gravy. Never fails to impress your guests!

— Christine McDonald, Warren

Hearty Meatball Sauce

1 16-oz. can whole cranberry sauce
1 c. sauerkraut, drained
1 jar chili sauce
1 jar-full of water
1 c. brown sugar

Mix together and cook sauce for about 15 minutes. Put in crock pot with pkg. of cooked meatballs and let cook for two hours on low, 250 degrees. Results: Delicious!

— Beverly Hooks, Madison Heights

Ruth's Chris Mashed Sweet Potatoes

3 cups mashed sweet potatoes
1 cup granulated sugar
2 eggs
1 Tablespoon vanilla
1/2 cup butter, melted

Peel and cut sweet potatoes into chunks. Place in a large pot and cover potatoes with water. Bring to a boil over medium-high heat and cook until potatoes are tender, approximately 15-20 minutes. Drain potatoes and mash.
Place mashed sweet potatoes in a medium sized bowl and add the sugar, eggs, vanilla, and melted butter. With an electric mixer on low speed, beat until well combined. Pour mixture into an 8x8 inch glass pan. Top with topping before placing in oven.

Topping

1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans

Combine all three ingredients and sprinkle over the sweet potato dish.
Bake at 350 degrees for 30 minutes. Let stand 10 minutes before cutting into. Serves: 6-8. I make it every year for Thanksgiving and Christmas. My family loves it!

— Heidi Glidewell, Rochester Hills

Mom's Cheesey Potatoes

1 and 1/2 cups of sour cream
1- 10oz can of condensed cream of chicken soup
1- 32oz package of southern style hash browns (thawed)
10oz shredded sharp cheddar cheese
1 cup Ritz crackers, crushed
2 Tbsp butter, melted

Preheat oven to 350 degrees F.
Mix soup and sour cream in a large bowl. Add potatoes and 8 oz. of cheese, stir. Put mixture into a 13x9 baking dish. Sprinkle rest of cheese on top. Combine cracker crumbs and butter, sprinkle on top of cheese. Bake for 50 minutes or until heated through. — Ashley Bright

Green Beans "Kicked up a Notch"

2 (16oz) pkgs frozen cut green beans
6-8 slices of bacon
2-3 cloves of garlic finely chopped
1 small onion chopped
3/4 cup water
salt and pepper (season to taste)

Cut bacon into bite size pieces and fry in a large pot until almost crisp.  Remove bacon, reserving approximately 2-3 tablespoons of drippings.  Set bacon aside. Add chopped garlic and onion to reserved bacon grease and cook until onions are almost translucent. Add water and both bags of cut green beans.  Season with salt and pepper and cook on medium heat until beans are of desired tenderness.  Add bacon and continue to cook another 3 to 5 minutes. This recipe is delicious, can be made in advance, does not take up oven space or time, and is always a hit!

— Rashelle Tanner, Warren

Dad's Unbelievable Stuffing

We have had this stuffing since I was a little girl. I always make it to stuff the bird, and I make an extra dish to have with leftovers.  The flavor and moistness are amazing.

In a skillet melt: 1/2 cup butter, add to it 2 chopped onions and 2 stalks of chopped celery. Cook over low heat for about 10 minutes, until the vegetables are tender and transparent.

Add to the skillet 1 cup finely chopped ham, 1 cup finely chopped cooked chicken meat, and 3/4 cup cooked and drained sausage (my family uses sage sausage, but use what you like). Continue to cook, stirring occasionally for an additional 5 minutes.

Pour this mixture over 6-7 cups stale bread that has been torn up. I use a loaf of French bread purchased days before and left out so it will dry out.

In a mixing bowl lightly beat 4 eggs, add to that 1 TBSP sage, 1/2 tsp pepper, 1/2 tsp thyme, and 1 tsp salt. Pour this over the bread mixture and stir in 1/2 to 1 cup chicken stock to moisten.

This is great if stuffed in the bird or placed in a casserole dish, covered and baked for the last 30-40 min along side the turkey. This is the best stuffing EVER!!!

— Peggy Sturtz

Vegetable Medley

1 bag frozen mixed vegetables (carrots, broccoli and cauliflower)
1 c. cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 c. French fired onion rings

Heat oven to 350 degrees. Thaw and drain vegetables. Combine all ingredients except 1/2 c. cheese and 1/2 c. onions. Bake in shallow pan, covered, for 30 minutes or until veggies are done. Top with remaining cheese and onions and bake, uncovered, 5 minutes. Serves 6.

— Donna Prisciandaro, Clawson

Holiday Beet Mold ala Polonaise

I am now a senior citizen, 78 years old, and first concocted this tangy treat 50 years ago, as the young bride of my late husband, Cass Sinclair (Died: 1996, aged 87). It was his favorite, based on the Polish “cwikla.” We always had it at Christmas and Easter, and it’s a perfect accompaniment to holiday ham and kielbasa (smoked or fresh Polish Sausage). …Hope you like it! “Smacznego!” Bon Appetit!”

1 3-oz. pkg. lemon gelatin (regular or sugar-free)
1 c. boiling water, stirred into the above
1 c. canned beet liquid, plus water if needed
1 1-lb. can of whole or sliced beets, chopped
1/2 tsp. vinegar, unless using pickled beets
1/2 tsp. Lawry’s Seasoned Salt (or McCormick’s OK)
1 small onion, chopped
1/2 c. minced celery (no leaves, remove strings)
1 tbsp. horseradish, well-drained (white or red OK)

Mix all the above and pour into oiled mold or pan. Chill until firm and unmold, or cut into squares and serve. It may also be chilled in a crystal bowl and spooned out. Be sure to chill overnight. It keeps well for several days.

— Noreen Smialek-Sinclair, Warren

Chili Pie Casserole

3 c. Fritos corn chips, divided
1 onion peeled, ends removed, and chopped
1 c. favorite cheese, grated and divided
1 can chili (19 oz.) or 2-1/2 c. homemade chili

Heat oven to 350 degrees. Spread 2 c. corn ships in baking dish or pie plate. Arrange onion and 1/2 c. cheese over corn chips. Pour chili over onions and cheese. Top with remaining corn chips and cheese. Bake 15-20 minutes or until hot and bubbly. Remove from oven and serve. 4-6 servings. 

— Evangeline Lechner, Royal Oak

Sweetheart Gelatin

2 c. crushed pineapple
1/2 c. sugar
4 tbsp. Real Lemon
1-1/2 tbsp. Knox gelatin
8 oz. cream cheese
12 chopped cherries
3 tbsp. cherry juice
1/2 pint heavy whipping cream
1/2 c. cold water

Dissolve gelatin in cold water and set aside. Heat Pineapple with sugar on low, remove from heat and add cream cheese by spoonfuls, stirring well. Mix in cherries, cherry juice and Real Lemon. Stir gelatin and water, and add to pineapple mixture. Refrigerate for about an hour. Whip the cream and add it to the mixture, mixing well. Refrigerate until set. Enjoy!

— Mary L. Passatta, Warren

Chicken Broccoli Casserole

Small 3-4 lb. chicken, boil, remove skin and chop when cool.
Large bag frozen chopped broccoli, defrosted
American cheese slices
Stove Top chicken flavor stuffing, prepared according to directions
2 cans cream of chicken soup, stirred

Heat oven to 350 degrees. Layer ingredients in baking dish in following order: chicken, broccoli, enough cheese slices to cover dish, cream of chicken soup and prepared stuffing. Cover and bake for 1 hour.

— Nella St. John, Ferndale

Mom’s Stewed Tomatoes

Fresh tomatoes or canned
Bacon
Onion
Green Pepper
Salt
Pepper
Sugar

Sauté bacon until crispy. Add onions and green pepper until tender. Add tomatoes and stir. Salt, pepper and sugar to taste. Simmer 30 minutes. Serve by itself, or with crackers or cornbread.

— Jessi Miller

Holiday Cranberry Relish

Mix 2 3-oz. pkgs. of lemon Jello with 2 c. boiled water. Set aside and cool.
Grind 1 pkg. fresh cranberries and add 2 c. sugar. Set aside.
When Jello is cooled, add to cranberry mixture.

Add 1 c. chopped celery, 1 c. chopped walnuts and 1 med. can crushed pineapple.

Cool in refrigerator.

— Theresa De Dobbeleer, Warren

Rice Cakes

The following recipe is a cook to taste recipe and a great way to eat ripe bananas. It’s an excellent dessert or side dish with chicken and rice or salads.

1/2 c. milk (whole, 2 percent, plain soy or plain rice milk)
1/4 c. sugar (white or organic cane sugar)
2-3 ripened bananas  (preferably after the skin of the banana is really dark)
3/4 c. rice flour
Vegetable oil

Peel bananas and place in a blender or use a hand mixer, and blend until smooth. Mix milk, sugar, bananas and rice flour together with a spoon until the ingredients are well-blended, as well as smooth and thick. Make sure the batter is not too thick because you want to be able to spoon it into hot oil.
Use a medium frying pan fill with vegetable oil about 1/2 way up the pan. Heat oil on medium to high heat for about 3-5 minutes. Use a tablespoon to carefully spoon the batter into individual cakes in the hot oil. The pan should hold about 5-7 cakes at a time. Reduce the heat to medium and watch carefully because the cakes cook really fast. Place cakes on plate or cookie sheet pan lined with enough paper towels to absorb the excess oil, and continue the process until all the batter is cooked. Let cakes cool for about 5 minutes before enjoying.

— Lakeisha Williams, Southfield

Sweet Potato Casserole

1-1/2 lb. sweet potatoes
1/2 c granulated sugar
1/2 c milk
1 beaten egg
3T butter, cubed
1t vanilla
1/2 c packed brown sugar
1/3 c all-purpose flour
2T butter
1/2 c pecan pieces and extra pecan halves

Scrub and peel sweet potatoes.  Cut off and discard woody portions and ends.  Cut potatoes into cubes.  Cook, covered, in small amount of boiling water for 25 to 35 minutes or until tender.  Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3T butter, and vanilla.  With a wooden spoon, stir to break up potatoes but not completely mash them.  Put mixture into a greased 2-quart square baking dish.  Combine brown sugar and flour; cut in the 2T butter till mixture resembles coarse crumbs.  Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.  Bake, uncovered, in a 350 oven about 25 minutes or until set.  Garnish with pecan halves.  Makes 8 side-dish servings.  

— Lynda Morris, Rochester Hills

Make Ahead Cranberries

1 12-oz. bag fresh cranberries, cleaned
1-3/4 c. sugar
1 apple, peeled, cored and chopped
1 orange, zest grated and juiced
3/4 c. raisins (I prefer golden)
3/4 c. chopped walnuts or pecans

Cook the cranberries, sugar and 1 c. water in saucepan over low heat for about 5 minutes, or until skins pop open. Add the apples, zests and juices, and cook for 15 more minutes. Remove from heat and add raisins and nuts. Let cool and serve chilled. Makes 4 cups. Prep time: 15 minutes. Cook: 20 minutes.

— Jennifer Alexander