Hot German Potato Salad

Sometimes I just want something a little different to serve as a side dish besides the same old usual fare that I always make. Then I was reminded of this dish I had as a young married woman eager to learn all the tricks of the trade in the kitchen.
I used to work in an Elderly Person Care Home for 15 years, and we had amazing cooks there, who cooked home made food that was familiar to the people that lived there.
One of the things I really enjoyed was when they served Hot German Potato Salad. This was not something that my mother made so I asked for the recipe and got the usual reply. 'Oh, a little of this and a handful of that'......sheesh, I was a new aspiring cook, I needed more details than that. What in the world does a little of this or that even mean? With many years of cooking experience, I now know what she means and I tried to recreate it and this is what I came up with. Just a little different than the same old...

• 1/2 lb of bacon
• 6 green onions, sliced
  
• 1 small green pepper, chopped
  
• 6 cups potatoes, cooked and sliced
• 1/3 cup vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
  
• lots of pepper, to taste
• 1 egg, beaten

1. Fry chopped bacon until crisp; add onion and green pepper.
2. Drain at least 1/2 the fat.
3. Mix vinegar, seasonings and egg; stir into bacon.
4. Stir in potatoes and heat through.
5. Enjoy with some smoked sausage or ham, cole slaw and baked beans.
   

Rhubarb Sauce

It is springtime and that always spells fresh rhubarb.  I recall having rhubarb sauce at Knott's Berry Farm many decades ago, served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served with chicken or pork or as a sundae topping for dessert.

Ingredients:

• 1.5 pounds rhubarb ~ about 5 cups chopped
• 1 cup sugar
• 3/4 cup water
• 3 tablespoons cherry flavored gelatin.

Method:

1. Cut rhubarb into 1/2 inch pieces
2. Place in saucepan, together with sugar and water.
3. Bring to a boil.
4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
5. Remove from heat and stir in cherry flavored gelatin.
6. Serve warm or cold.

Marinated Vegetable Salad

This crunchy salad is easily made from those last bits 
of fresh vegetables in your fridge.

Prepare the salad the night before you plan to serve it.

Refrigerated, it will keep for several days, 

although it is always the best the first day after you assemble it.

Ingredients:

• 1-2 cups bottled vinaigrette dressing such as Italian, Creamy Italian, Roasted Red Pepper or Italian Parmesan. Or use your own favourite recipe.
• Vegetables: Use whatever vegetables you have on hand.  Cutting them into uniform sized pieces will make the most attractive salad.

In the salad pictured above, I used the following vegetables:

• Baby carrots, Cauliflower florets, Broccoli florets, celery, snow peas,
• Red, green and yellow bell peppers, baby corn (from a can)
• Cucumber, zucchini and fresh mushrooms

Other veggies that work are:

• water chestnuts, whole grape tomatoes,  
• blanched asparagus or green beans, canned or frozen corn,
• and canned beans of any kind, drained

Method:

1. Prepare vegetables, cutting them into uniform sized pieces and place them in a large bowl.
2. Toss vegetables with your choice of vinaigrette dressing.  I prefer some variety of Italian dressing. You can also use a homemade dressing but I find there are lots of good bottled dressings available.  Use just enough to lightly coat all the veggies.
3. Cover bowl with plastic wrap.
4. Refrigerate overnight.

You can adapt the amounts to the number of people you are serving.  It is a very filling salad so count on 1/2 to 3/4 cup salad per person.

Apple Pineapple Salad

Today's recipe is a fresh tasting fruit salad that we have often enjoyed at our extended family gatherings. It goes amazingly well with a turkey and/or ham dinner. You can prepare this the night before the dinner or in the morning of and it keeps well for days.

Ingredients:

• 6 - 8 apples
• 1 14oz can pineapple tidbits
• 2 cups pineapple or pineapple/orange juice
• 1/2 cup sugar
• 3 Tbsp cornstarch

Method:

1. Pour pineapple tidbits, along with the juice, into a large bowl.
2. Peel and chop apples into tidbit size, adding to the pineapple tidbits as you chop. Stir in between to allow pineapple juice to coat apples. The juice will keep the apples from going brown.
3. In a small pot, bring 1 cup pineapple juice to boil. In the meantime, shake sugar, cornstarch and 1 cup juice in a tightly covered container, then add to boiling juice, stirring until thick and smooth. Allow to cool.
4. Pour chopped fruit through colander, then mix with sauce. Chill to serve.



 

Mango Jicama Slaw

This slaw is a fresh alternative to traditional coleslaw for a barbecue. You can use a store bought dressing or mix up Anneliese's dressing. Anneliese also has a tutorial on how to cut a mango at that link. 

Ingredients:

• 1/2 Small Jicama, peeled and julienned
• 2 Mangoes, peeled and julienned
• 1/2 small cabbage julienned
• 1 handful of cilantro, chopped
• 2 green onions/scallions sliced thin
• Salt and Pepper to taste
• Store bought mango dressing or Anneliese's dressing

Method:

1. Mix all fresh ingredients together.
2. Add enough dressing to coat.

Serves 6

 You can double or triple this recipe for a large crowd using up a whole Jicama, whole head of cabbage, adding more mangoes and increasing the dressing. An easy tip is to use equal parts Jicama, Mango and Cabbage.
If you don't want to bother with whole mangoes you can buy peeled and pitted mangoes at your grocery store. I bought mine at Costco.

Vegetable Linguine - Flashback Friday

For Flashback Friday I'm bringing back a sidedish that never ceases to draw raves at my table.

It's simple, healthy and so full of flavour.

• linguine pasta to feed 4-6 people
• 1-2 tablespoons olive oil
• 1 small or medium sized zucchini
• 1 large carrot
• 1 medium onion cut in half and then thinly sliced
• 2 cloves garlic, minced
• a handful of fresh basil leaves, washed and cut into a chiffonade* or 1 -2 tsp. dried basil
• 1/4 cup butter
• 1 cup milk or half and half cream
• 1 cup shredded cheeses - 1/2 Parmesan, 1/2 Mozzarella

* A chiffonade cut is when you stack the basil leaves and then cut them into fine ribbons

1. Cook linguine in salted water according to package directions
2. Using a Mandoline or julienne peeler make long ribbons of carrot and zucchini. I usually discard the soft centre of the zucchini.
3. Heat olive oil in fry pan on medium heat and saute' onion, garlic and carrot until wilted, then add zucchini and saute' a few minutes longer. Vegetables should be tender but not soft.
4. Drain linguine.
5. Add butter and milk or cream to the pasta pot on medium heat and stir until butter is melted.
6. Return linguine to pot, add saute'ed vegetables, fresh or dried basil and cheese.
7. Using tongs or a pasta server, toss until vegetables are distributed and cheese is melted.
8. Serve immediately.

Roasted Butternut Squash Salad

 

A mix of roasted and steamed vegetables tossed with orzo, baby kale, roasted pecans and dried cranberries or grapes . . . this beautiful salad may just be the perfect new addition to your thanksgiving table. Also serves as a nice luncheon salad that keeps for the following day.

 

Ingredients:

• 5 cups peeled, cubed butternut squash
• 1 Tbsp olive oil
• 2 cloves garlic, crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup orzo
• 5 cups broccoli, chopped
• 4 cups baby kale
• 1 cup pecans, toasted
• 1/2 cup dried cranberries or 1 cup grapes

Dressing:

• 2 Tbsp balsamic vinegar
• 1 Tbsp wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp frozen orange juice concentrate
• 1 tsp honey
• 1/8 tsp ground ginger
• 1/8 tsp salt
• 1/8 tsp pepper

Method:

1. Toss squash, oil, garlic, salt and pepper in roaster and roast (uncovered) for 35 - 40 minutes at 400 F.
2. During this time, cook orzo according to pkg directions, drain and rinse with cold water. Also, bring broccoli to boil in salted water and cook 2 minutes, then drain and cool in a bowl with ice water.
3. In a large bowl, mix kale, cooled roasted squash, orzo, broccoli, pecans and cranberries with dressing. Refrigerate until ready to serve. Keeps well for the next day.



Dijon Roasted Potatoes

Dijon mustard is an ingredient that I use a lot in cooking. Adding it to soups, sauces, salad dressing, why not roasted potatoes.

• 4 cups of cubed potatoes, I prefer to leave the peel on my potatoes but this time the potatoes where not the freshest so I peeled them
• 2 heaping tablespoon of dijon mustard (grainy mustard tastes nice too) depending on how much mustard flavor you like. 
• 3 tablespoons of olive oil
• salt and pepper to taste

1. Mix the oil, mustard in a large bowl.
2. Add the cubed potatoes stirring them to make sure the oil covers them well.
3. Salt and Pepper to your personal taste.
4. Bake at 425 degrees for 30-40 minutes, on a lightly greased shallow pan in a single layer, turning them once half way through the cooking time to ensure a nice brown color.

The flavor of the mustard is very mellow and gives the roasted plain potato a nice taste.

Maple Dill Glazed Carrots

These Dill glazed carrots make a delicious side dish that is one of my personal favorites.

• 4 cups of carrots cut into chunks
• 1/4 cup water
• 2 tablespoons butter
• 2 tablespoons maple syrup (brown sugar can be used in place of the maple syrup if you don't have any)
• 1 tablespoons of fresh dill, or 1 teaspoon of dried dill (Or more depending on your preference)

1. Place all the ingredients into a frying pan large enough to hold all the carrots, except for the dill.
2. Cover and allow the carrots to cook for 3-5 minutes until tender but still have a firm bite to them.
3. Remove the cover and let the water evaporate, forming a sauce with the butter and syrup. Keep a close eye on the pan, you don't want the carrots to burn or over cook.
4. Take off heat, add dill.

Cool Cucumber and Tomato Salad

Cool cucumbers and fresh red tomatoes from the garden make this salad a summertime delight for the taste buds. It is very simple yet very tasty, easy to adjust the amounts according to how many people gathered around your meal table. All you need is:

• One large English cucumber, quartered and sliced
• 4 fresh tomatoes, cubed,
• green onions or chives to taste about 1/4 cup
• salt (lightly) and fresh cracked pepper (lots) to season 
• 1 tablespoon fresh dill chopped or 1 teaspoon dried (I didn't have fresh this time)
• 1/4 cup of mayonnaise,sour cream or plain greek yogurt. I used greek yogurt, (choose only one of the options or 2 tablespoons mayo and 2 tablespoons sour cream)
• a squeeze of fresh lemon juice, to taste, I used about 1 tablespoon

This amount serves 4 generously, or 6 medium sides.

Mango Cucumber Salad

I was introduced to a version of this recipe by my sister-in-law last summer and I just love it! With the jicama, mango and cilantro, this has a Mexican twist to it. I found the jicame (a root vegetable with golden/brownish skin) in the produce section alongside the fresh herbs and ginger. Right now I'm so glad it's mango season again!  This recipe makes enough for six as a side. Make sure you double or triple the recipe if you take it to a family picnic.

 

Ingredients:

• 2 mangoes, peeled and chopped into cubes *
• ½ English cucumber roughly chopped or sliced
• ½ small jicama, peeled and cubed (about 1 cup)
• 1 small shallot, sliced
• 2 Tbsp fresh mint, chopped
• 2 Tbsp cilantro or parsley, chopped 

Dressing:

• 2 Tbsp grapeseed oil (or light olive)
• 2 Tbsp lime juice
• 2 Tbsp frozen OJ concentrate
• 1/8 tsp cumin
• 1/8 tsp chili
• 1/8 tsp salt
• 1/8 tsp sugar

1. Mix dressing ingredients.
2. Toss all ingredients with dressing and refrigerate (or set in cooler) for an hour or two so flavors blend, before serving.

 * for a tutorial on how to cup up a mango click here

 

Cauliflower & Cheese Cakes

We have a new favorite vegetable side dish over here...cheesy cauliflower cakes.  They are delicious, nutritious and come with a bit of heat.  Try them.  I think you'll like them!

• 1 medium-sized head cauliflower
• 1/2 cup shredded cheddar cheese 
• 2 eggs, beaten
• 1/2 cup Panko bread crumbs
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon salt 
• 1 tablespoon olive oil

1. Cut cauliflower into florets and cook  until tender (8-10 minutes).
2. Drain.  Mash cauliflower while warm.  
3. Cool slightly; then stir in cheese, eggs, bread crumbs and seasonings.
4. Heat olive oil in non-stick skillet over medium heat.
5. Form the cauliflower mixture into patties (about 3 inches in diameter).
6. Cook until set and golden in colour...about 2 minutes per side. 

Pineapple Casserole

This may seem an unlikely casserole, but it does pair well with ham and would make a nice hot side dish for your Easter dinner. It tastes like a pineapple crisp so you can enjoy it as a dessert too. Either way it's a winner.

Ingredients:

• 1/2 cup sugar
• 3 tablespoons corn starch
• 3 tablespoons lemon gelatin powder
• 1 cup water
• 1 (540 ml / 19 oz) can pineapple tidbits, reserve 1/2 cup juice
• 1 cup cheddar cheese, shredded
• 52 Ritz crackers, finely crushed
• 1/3 cup butter, melted
• 1/2 cup reserved pineapple juice

Method:

1. Drain pineapple tidbits and set aside, reserving 1/2 cup juice for the topping. (you can use the remaining juice to use as part of the water)
2. In saucepan, whisk together sugar, cornstarch, and gelatin powder till well combined, add water (I had 1/2 cup of remaining juice so I used that with 1/2 cup water) and mix until smooth.
3. Place over medium high heat and bring to a boil, whisking continuously until mixture thickens, remove from heat.
4. Stir in drained pineapple tidbits, set aside to cool.
5. For the topping, mix crushed Ritz crackers, 1/2 cup reserved pineapple juice, and melted butter until crumbly. The crumbles will be quite moist.
6. Add grated cheese to the pineapple mixture and pour into a 8" x 8" greased pan.
7. Spread topping over pineapple mixture.
8. Bake in a 350º oven for 30 minutes, or until topping is golden brown.
9. Serve warm as a side dish with your Easter ham or as a dessert.

Cauliflower Serving suggestions

With cauliflower at it's best this time of year, here are two simple ways to dress it up.

I usually cook my cauliflower in the microwave oven as it does not require any added water.

However you could also steam it on the stove.

Cauliflower with Boursin ( herbed soft cheese)

• 1 head cauliflower
• 1/2 package Boursin Cheese (this comes in a box and can be found in the deli section of your grocery store.  It's usually served as a spread for crackers)  I think that a herbed cream cheese would also work well.
• milk
• a few leaves fresh basil or chopped fresh parsley for garnish.

1. Cut cauliflower into florets and microwave or steam to desired doneness.  We like it when it still has a hint of a crunch.
2. Over low heat or in microwave, melt cheese with 1 tablespoon of milk. Stir constantly with a wire whisk, adding more milk  1 tablespoon at a time until a medium thick sauce consistency is achieved
3. Pour over well drained cauliflower and top with jullienned fresh basil or chopped fresh parsley.

Cauliflower with Peppers

• 1 head cauliflower
• 1 tablespoon olive oil
• 1 onion,chopped 
• 1 cup coarsely chopped red and yellow bell peppers
• 1/2 teaspoon dillweed or 1 teaspoon fresh chopped dill
• 1 tablespoon butter

1. Cut cauliflower into florets and microwave or steam to desired doneness.
2. In small skillet, saute' onion and peppers in olive oil until soft.
3. Add dill and butter and stir until melted.
4. Pour over prepared cauliflower and serve.

Cauliflower and Cheese Sauce

A cauli 'flower'. 

Ingredients:

• 1 head cauliflower
• 1/2 tsp salt
• 1/4 cup butter
• 2 tbsp flour
• 1 1/4 cups milk
• 1/2 tsp white pepper
• 1 cup grated cheddar cheese
• paprika for garnish

Method:

1. Remove leaves from cauliflower. Cut away centre core leaving cauliflower in tact. Wash cauliflower head.
2. Place clean cauliflower in a shallow pan. Add water to to cover 1/3 of cauliflower. Add the 1/2 tsp salt to water. Cover with lid or foil.
3. Bring water to boil and then turn down to medium low to steam cauliflower for approximately 8-10 minutes, or until cauliflower is tender when you poke a sharp knife deep into the centre. 
4. Carefully remove steamed cauliflower from water and place on serving dish.

Cheese sauce method:

1. In a glass bowl melt butter in microwave.
2. Stir in flour until you have a smooth paste.
3. Add milk and pepper. 
4. Stir well then microwave for 1 minute at a time, stirring between to keep sauce smooth.
5. Once sauce has bubbled, remove and add grated cheddar cheese. Stir well and cook for one more minute.
6. Remove and stir until cheese is completely melted and sauce is smooth.
7. Pour over steamed head of cauliflower. 
8. Sprinkle lightly with paprika. Place other vegetables around cauliflower is desired.

Thank you everyone for entering our contest....and thank you so much for all the encouragement and for the kind words.  We truly are grateful for each of you!  Blessings!

Winners...

We picked two...  winners of a Celebration Cookbook....coming May 2013  

I enjoyed the first cookbook very much and look forward to your new one this Spring! Thank you for showing pictures of the greenhouse. This web site has such wonderful recipes and photos. Please know that all your efforts in what you are doing is an inspiration to many.

If you should ever venture back to Pennsylvania for another book signing I hope to be able to attend.
Barb Schmidt

Happy Thanksgiving,, I love to bake and cook and since i found this blog, i have to say i'm adiccted to it. I have the first book and love the form you MGCC put up the recipes. Thank you all, and Gods blessing in your efforts.
Adelheid Hildebrand

Quinoa Salad

This hearty salad has a nice flavor and is naturally gluten free. You can add or delete ingredients to suit your own taste buds, too.

Ingredients:

• 1/2 cup dry quinoa
• 1 cup chicken stock
• 1 cup chopped cucumber
• 1 cup chopped fresh mango
• 1/2 to 1 cup garbanzo beans drained and rinsed (Chickpeas)
• 1/4 to 1/2 cup chopped green onions
• Juice of half a lemon
• 1/2 teaspoon salt

Method:

1. In a small saucepan combine quinoa with the chicken stock and bring to a boil. 
2. Once it boils reduce heat and simmer for 15 minutes. 
3. Turn off the heat and let it sit for 5 minutes. 
4. Fluff with a fork and set aside to cool completely. 
5. You can set it in the refrigerator to speed the cooling.

While the quinoa is cooling prepare the rest of the ingredients. I left the amounts of beans and green onion to your discretion. We enjoy green onion so I added the full 1/2 cup. Mix together all these ingredients with the cooled quinoa and enjoy as a side dish or a meal. You can easily make this a vegetarian dish by cooking the quinoa with water or vegetable stock instead of the chicken stock.

Cashew Broccoli with a Garlic Butter Sauce

If you are like me, I really try to serve some sort of veggies either in the form of a side dish or salad at most meals. It is difficult to be creative and always come up with a fresh idea not always serving the same old thing. This is a nice recipe serving broccoli with a garlic butter sauce instead of the usual cheese sauce or plain.  What is your favorite veggie side dish?

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 2-3 tablespoons butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons vinegar or lemon juice (I prefer the lemon juice)
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews (I used unsalted)

1. Cook the broccoli with about 1 inch of water in the pot.
2. Bring to a boil, and cook for 5-7 minutes, or until tender but still crisp.
3. Drain, and arrange broccoli in a serving bowl.
4. Meanwhile, melt the butter in a small skillet over medium heat.
5. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
6. Pour over the broccoli.
7. Top with chopped cashews.

Quinoa Side Dish

Quinoa has become a very popular healthy food choice. It's a protein that has a fluffy texture with a slightly nutty flavour when cooked. It is interchangeable in most recipes that call for cooked rice. This recipe is packed full of protein, and makes a wonderful meal in one dish, a side dish or addition to a potluck. Try this served cold salad!

Ingredients:

• 3-4 cups cooked quinoa, according to package directions
• 1 cup canned corn
• 1  can black beans, rinsed well
• 1/2 red pepper, diced
• 8 oz sour cream
• 1/2 cup chunky salsa
• 1 cup grated cheddar cheese
• 1/2 tsp salt
• 3-4 grinds fresh pepper
• cilantro, parsley or green onions for garnish

Method:

1. Cook quinoa according to package directions. Allow to cool.
2. Stir in remaining ingredients and stir to combine.
3. Put mixture into a greased casserole and bake at 350º for 30 minutes or until heated right through.
4. Garnish and serve. 

This can be made ahead and keep in the refrigerator for 1-2 days. Heat and serve, or try it cold as a salad. Serves 4 as a meal, 6-8 as a hot side dish or cold salad.

Macaroni and Cheese

When the chill of the season is getting to your family it is time to break out a casserole of homemade baked pasta and cheese. It is best to use sharp cheddar in this recipe since it adds so much flavor without having to use a whole brick of cheese.  I always add in some cottage cheese for a protein and calcium boost.  You can use most any kind of pasta you prefer but choose one that has lots of edges for the sauce to coat.  You can combine it in the morning to refrigerate and bake in time for dinner.  You would need additional baking time if you put it in the oven chilled from the refrigerator.

• 16 ounces or about 450 grams dried Rotini pasta to make 8 cups cooked
• 2 cups shredded sharp cheddar cheese
• 1 cup 1% cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 4 cups 2% milk
• 1 cup panko bread crumbs
• 2 tablespoon melted butter

1. Bring a large pot of water to a boil and add in 1 tablespoon salt.
2. Boil the Rotini until just tender. Rinse and set aside.
3. In a large microwave safe bowl or saucepan...melt the butter.
4. Stir in the flour and salt and stir until smooth. Add a little milk, whisk until smooth and repeat until all the milk has been added. Cook and stir over medium heat or in the microwave, stirring at one minute intervals until the white sauce is thick and bubbly.
5. Remove from heat and add the cheeses and the pasta.
6. Turn into a greased casserole dish.
7. Combine the bread crumbs with the melted butter and sprinkle over the pasta.
8. Bake uncovered in a 375 oven about 30 minutes or until nicely toasted on top and bubbly around the edges.

Squash and Leek Casserole

I saw a recipe for a squash casserole just before Christmas that I thought I'd like to try.

However, by the time the casserole made it into the oven it was completely different than the recipe that had caught my interest.

I've made my version twice now but the second time I roasted the squash instead of boiling it which added even more flavour.

Everyone enjoyed it at the New Year's Poltluck we attended

so I'm sharing the recipe with all of you.

• 1 large butternut squash
• 1-2 tablespoons olive oil
• salt and pepper
• 2 carrots coarsely grated
• 2-3 large leeks (1 1/2 cups thinly sliced)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 bunch fresh sage leaves

Sauce*

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk or light cream
• 1 envelope chicken boullion
• 1/4 cup white wine
• salt to taste
• generous sprinkle of seasoned pepper ( like Montreal steak spice)
• sage - 1/4 teaspoon dry or a small handful juliened fresh sage

Topping:

• 1 cup fresh bread crumbs
• 1/2 cup crushed cracker crumbs (I used Vinta crackers)
• 1/4 cup melted butter
• 1/4 tsp. dry sage

1. Cut off top and bottom end of squash.
2. Using a potato peeler, peel squash.
3. Cut squash in half, scoop out and discard seeds and stringy bits with a spoon.
4. Cut squash into 1 inch cubes.
5. Toss with olive oil, salt and pepper
6. Cover a baking sheet with parchment paper, turn squash onto pan and roast for 15 minutes at 400 º oven or until squash is just barely fork tender. Do not over bake as the squash will be too soft otherwise.
7. Cook grated carrots until barely tender and drain.
8. Prepare leeks. Cut each leek lengthwise (not all the way through) and hold under running water to wash out any sand.
9. Place leeks on cutting board and cut into halves. Slice thinly into 1/2 circles.Discard dark green ends.
10. Wash sage and cut into thin julienne pieces.
11. In a frying pan, heat butter and oil and add sliced leeks and about 1/3 cup fresh sage.
12. Saute' at medium high heat until tender and just starting to brown, stirring frequently.
13. Meanwhile, start sauce.
14. Melt butter in microwavable bowl and add flour. Mix well.
15. Add milk, a little at a time, stirring well with a whisk.
16. Microwave on high for 1-2 minutes at a time, whisking well after each interval.
17. When sauce is thick, add boullion, sage and white wine, whisking well.
18. Season with salt and seasoned pepper to taste.
19. Place squash, carrots and leeks into a glass or ceramic 9x13" pan and pour sauce over. Gently fold ingredients together until mixed.
20. For topping, mix crumbs and butter with seasonings and sprinkle over squash.
21. Bake at 350º for 30 minutes or until casserole bubbles.
22. Serves 8.

* The original recipe called for cream of chicken soup and sour cream as the sauce so you can use that if you are short of time.