Our Standby

The Log Cabin. Its been in my life as long as I can remember. As a young child I knew we were half way to my grandparents home when I saw the golden glow of the warm lighting inside this very close to the road restaurant on Route 1 in Stafford County. As I became older it was the spot for a special dinner with my parents & brother, then a spot for nerves and hairspray corrections during a homecoming or prom dinner, and more recent, over the past 11 years it has come to signify so many special occasions within my family- birthdays, anniversaries, and most importantly the scarce date-night. Fredericksburg has many delicious dining options which we enjoy very much, but when that special occasion arises, or when we find ourselves with a night to ourselves we nearly always turn to our old standby - The Log Cabin.

My husband and I always order the same entrees at The Log Cabin, Northeast Feast for him and The Crab Sampler for myself, our respective side dishes are Cajun Potatoes and Broccoli Casserole. I have tried over the years to recreate these sides, as sides are always my favorite part of any meal! Enjoy.

Cajun Potatoes - Serves 4

1 large can of New Potatoes, Whole

1 stick of unsalted butter

3 tbs. Vegetable Magic, Chef Paul Prudhomme's Seasonings

2 tsp. Kosher Salt

Melt butter and mix with 2 tbs. Vegetable Magic & Kosher Salt

Combine this mixture with potatoes

Sprinkle with remaining vegetable magic

Place in shallow baking dish and bake for 45 minutes on 350.

Broccoli Souffle - Serves 8

3 10 oz. packages of frozen chopped broccoli

1 large onion, finely chopped

12 tbs. butter

1 1/4 c. grated cheddar cheese

1 1/4 c. cream of mushroom soup, condensed

3/4 c. mayo

Salt, Pepper & Garlic Powder to taste.

Steam broccoli until soft. Saute onion until translucent. Add broccoli to onion, and place inside a blender or food processor. Blend on low until well combined but still with some texture. Add all remaining ingredients and either place into a 13 x 9 backing dish or serve as The Log Cabin does, in individual souffle cups.

If you'd like to put a topping on this dish, combine 1 1/2 c. Ritz crackers with 3 tbs. butter and sprinkle over the top.

Bake at 350 for 20-25 minutes.