Rice Pilaf

found on recipezaar.com

30 min     10 min prep     serves 2

1/2 cup fresh mushrooms, sliced
2 green onions, sliced
1 Tbs butter
2/3 cup water (maybe + a little)
1/3 cup long grain rice
1/4 medium bell pepper (any color, cut into 1-in julienne strips)
1/4 tsp salt
1/4 tsp dried sage, crushed
2 tsp parsley, snipped

- In a 1-qt casserole, microwave mushrooms, onion and butter, uncovered, on 100% power for 1.5-2.5 min or till vegetables are tender.
-Stir in water, rice, bell pepper strips, salt and sage.
-Micro-cook, covered, on 100% power for 2-3 min, or until boiling; then on 50% power for 14-16 min, or till rice is tender and liquid is absorbed, stirring once.
-Stir in parsley.
-Let stand, covered for 5 min.

My Note: Did without onion and peppers, and it was good.

Potato Casserole

(otherwise known as Cheesy Potatoes, Christmas Potatoes, and my least favorite, Funeral Potatoes).  This has become a family recipe, but originally hails from Darlene McFerson

6 medium potatoes (cook and grate)
1/4 lb butter
1 can cream of chicken soup
1 cup sour cream
1/3 cup green onions
2 cups cheddar cheese, shredded (or more if you like)

Mix together and back at 350 degrees for 40 min.

Golden Parmesan Potatoes

(copied out of a magazine, but I didn't write down the source)

Prep: 10 min  Cook: 1 hr.

• 6 cups peeled Yukon Gold potato slices (about 6 medium potatoes), about 1/8" thick
• 3 Tbsp. butter; melted, divided
• 1/2 cup grated Parmesan cheese, divided
• Chopped fresh chives

Preheat oven to 425.  Rinse potatoes; drain on paper towels, then pat dry.

Brush 1 T of the butter onto the bottom and side of 9-in pie plate.  Toss potatoes with combined remaining 2 T butter and 1/4 cup of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate.  Sprinkle with remaining 1/4 cup cheese.

Bake 1 hr, or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives.  Cute into 8 wedges and serve.

Serves 8.

Notes:
Could be done with canned Parmesan, but common, if you're gonna cook, do it right - use fresh Parmesan! ;-)  (I always keep some on hand in my fridge.  It lasts quite a while, and goes great on so many things!)  If short on time, which I always am, I found that it worked fine in the microwave for about 15-20 min. It would probably have a better flavor and crisp up a little if done in the oven, though.  I also used parsley instead of chives, 'cause the hubby's not so keen on onions.