Golden Harvest Potato Bake

I tried this at Thanksgiving and really loved it. The carrot flavor really shines through, so next time I make it I might only add three carrots.

5 pounds Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 tsp dried tarragon (we didn't have any so I didn't use it)
1 cup shredded cheddar cheese, (divided)
1/2 cup milk
2 eggs
2 TB cider vinegar
1 TB butter
1 tsp salt
1 tsp dried parsley flakes
1/2 to 1 tsp of pepper

Place the potatoes, carrots, garlic and tarragon in a Dutch oven (I just did it on the stove top) cover with water. Bring to boil. Reduce heat; cover and cook for 15-20 min or until tender. Drain.
In a large bowl, mash vegetables. Stir in 1/2 cup of cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
Transfer to a greased 13x9 in baking dish; sprinkle with the remaining cheese. Bake uncovered, at 325 degrees for 25-30 min.

Dinner in a Pumpkin

With Halloween coming up, I thought I'd share "Dinner in a Pumpkin". I got the recipe from my Aunt Margie and it has been our traditional Halloween dinner ever since. Enjoy!

1 medium 10-12" pumpkin

1/2 lb. hamburger

1 small onion- chopped

1 clove garlic- minced

1 small green pepper

1 can (14 oz.) kidney beans, drained

1 can (11 0z.) corn, drained

1/4 cup olives, chopped

1 can (8 oz.) stewed tomatoes

1 can (8 oz.) tomato sauce

2 tsp. oregano

1 tsp. basil

1/4 tsp. cumin

1 tsp. pepper



Fry hamburger, saute onion, garlic and green pepper with hamburger. Combine all ingredients together and add to cleaned out pumpkins. Put lid on top. Cook until lid starts to fall in.



Bake at 350 degrees for 1 to 1 1/2 hours.