Crunchy Bacon Coleslaw

This is an excellent slaw and everything is better with bacon.

3/4 c Miracle Whip

1 T sugar

4 c shredded green cabbage

4 c shredded red cabbage

1/2 c chopped peanuts

4 slices bacon, crisply cooked, crumbled

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.

Autumn Butternut Squash

Made this for a holiday dinner with friends. One of the men does not like squash . . . period! His wife told me not to tell him what was in the casserole. He not only liked it, but went back for seconds! So there you go. Never say never. All depends on how it's prepared.

1 butternut squash, 2-1/2 to 3 pounds

1/4 teaspoon salt and pepper

1 tablespoon brown sugar

1-1/2 quarts apples, cored, unpeeled and sliced

1-1/2 tablespoon shortening

1/4 cup granulated sugar

Nut topping:

4 cups corn flakes, crushed

1/2 cup chopped pecans

2 tablespoons melted butter

1/2 cup brown sugar

Cut squash in half lengthwise. Scrape out seeds; steam for 30 minutes or bake upside down on foil in a 325º oven until tender. Scrape out pulp and mash or beat until smooth. Set aside.

Core and slice apples. Heat shortening in skillet, add apples. Sprinkle with sugar.

Cover and simmer on low heat until apples are barely tender. Spread in a 9-inch round or 8-inch square casserole dish (1-1/2 quarts).

Prepare nut topping by mixing together corn flakes, pecans, butter and brown sugar. Assemble by spooning the squash over the apples evenly. Bake in a 325º oven for 12-15 minutes until lightly brown. Serve hot. Makes 8 generous servings.

Parmesan Spinach Casserole with Garlic Brown Rice

The recipe calls for potato chip topping, but I think French’s canned French Fried Onions would be real nice on this casserole. Also, don’t over-bake it.

Garlic Brown Rice

Rice can be made ahead of time or even the day before.

1 ½ cups brown rice (or 2 rice cooker cups)

1 tablespoon unsalted butter

1 teaspoon coarse sea salt

½ teaspoon garlic powder

½ teaspoon onion powder

Water

Place the rice in a rice cooker bowl and cover with water and stir. Pour off most of the water into the sink leaving the rice in the bowl. Repeat two more times. This cleans the rice.

Fill bowl with water to the two cup brown rice mark. Add the butter, salt, garlic powder and onion powder. Place the bowl in the slow cooker and select brown rice if you have the option. Set aside for the casserole.

Notes: Cut the salt in half if not using in a casserole.

Parmesan Spinach Casserole with Garlic Brown Rice

1 recipe cooked Garlic Brown Rice, above

4 tablespoons unsalted butter

1 cup very thinly sliced carrot rounds

1 large yellow or white onion, halved and thinly sliced

1 teaspoon coarse sea salt

3 tablespoons unbleached flour

3 cups milk

1 (16 ounce) package frozen organic chopped spinach, thawed and drained well

2/3 cup shredded Parmesan Reggiano or Pecorino Romano cheese

Sprinkle of garlic powder

1 cup crushed Kettle Brand Krinkle Cut Potato Chips, or French’s canned French Fried Onions

Thaw the spinach in a colander over a bowl or in the microwave if you're in a hurry. Press out as much liquid as possible with the back of a spoon.

Preheat oven to 350º. Lightly oil a 9x13 inch-baking dish and add the cooked rice.

In a large skillet melt the butter over medium heat and add the carrots, onions and salt. Cook until carrots are tender and onions start to caramelize. Add the flour and cook for a minute, then slowly pour in the milk stirring as you pour. Stir constantly until the sauce looks like it’s starting to thicken, but not completely thick yet, like medium gravy. Add the spinach, cheese, a good dash of freshly cracked pepper and heat just until warmed through. Spread mixture over rice and sprinkle very lightly with garlic powder. Top with crushed potato chips.

Bake for 40 to 50 minutes or until heated through. Let stand for 10 minutes before serving.