Youngs Family Recipes

 Apple Cranberry Sausage Stuffing 5 cups cubed dried bread  1 pound ground pork or turkey sausage  1 C chopped onion 1 C chopped celery 5 teaspoons chopped fresh sage or 2.5 teaspoons dried sage 3 teaspoons chopped fresh rosemary or 1.5 teaspoons dried rosemary 1 teaspoon fresh chopped thyme or 1/2 teaspoon dried thyme 1 golden delicious or granny smith apple, cored and diced 3/4 C dried cranberries 1/3 C minced fresh parsley 1.5 C turkey or chicken stock 4 tablespoons butter, melted Directions Preheat oven to 350 degrees In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned, Add the celery, sage, rosemary,and thyme; cook, stirring, for 2 minutes to blend flavors. Add more or less herbs to taste. Add dried bread cubes to a large bowl. Pour cooked sausage mixture over bread. Mix in chopped apple, dried cranberries, and parsley. Drizzle with turkey stock and melted butter and mix lightly. Add more...

This salad recipe is from my mother in law. Salad Ingredients: 1 head of Romaine lettuce, torn in pieces 2 cups cherry tomatoes, halved 1 cup mozzarella cheese, grated (the original recipe called for Swiss but we don't like Swiss cheese) 2/3 cup almonds, slivered 1/3 cup Parmesan cheese, grated 1 cup croutons 1/4 pound bacon Dressing: 3 Tbsp lemon juice 1 tsp salt 1/2 cup canola oil 2 cloves garlic, crushed 1/2 tsp pepper Lightly toast the almonds.  We cooked them at 350 degrees for about 10 minutes stirring occasionally until they are just lightly browned.  Cut up bacon into 2 inch pieces and cook until crisp.  Toss lettuce, tomatoes, cheeses, almonds, croutons, and bacon together and set aside.  Prepare dressing by blending remaining ingredients in a blender.  Pour over salad, toss, and serve immediately. 12 servings

Rebekah asked for this so here it is: Ingredients: 8-10 large red potatoes 2 cups whipping cream 3 cups grated cheese onion salt, salt, and pepper Preparation Instructions: Scrub potatoes. (Do not peel.) Cut into thin french fry style strips. Put into pan and sprinkle with onion salt. Slowly drizzle whip cream all over potatoes. Add salt and pepper. Cover with grated cheese. cover with foil. Make sure foil doesn't touch cheese. Bake 325 for 90 minutes. Make sure potatoes are done. Let sit for a while before serving.

I figure everyone knows how to make these, but they are a family favorite, so I thought I would share it. Ingredients: 8-9 potatoes 1/2 cup melted butter 2 cans cream of chicken soup 1 pint sour cream 1/3 cup green onions, chopped 1 cup crushed corn flakes 2 tablespoons melted butter Preparation Instructions: 1. Boil potatoes in jackets until tender when pierced with a fork, about 30 minutes.  When cool, peel potatoes and then slice or dice.  Put potatoes in a greased 9x13 pan. 2. Mix together 1/2 cup melted butter, cream of chicken soup, sour cream, and green onions.  Poor mixture over potatoes.  Sprinkle corn flakes over top and top with 2 Tbs melted butter. 3. Bake at 350 degrees for 45 minutes.  Can be prepared and stored in the refrigerator for two or three days before being baked.

1 bunch fresh asparagus, trimmed cooking spray 2 Tbsp. Butter 1 Tbsp. Soy Sauce 1 tsp. Balsalmic Vinegar Preheat oven to 400 degrees. Coat asparagus with cooking spray. Add salt and pepper. Bake 12 minutes or until tender. Melt butter over medium heat. Remove from heat and stir in soy sauce and vinegar. Pour over baked asparagus to serve.