Asparagus Casserole
1 can asparagus, drained
cheese (as much as you like)
1 can green peas, drained
1 can cream of chicken soup, mixed with 1/2 c. milk
4 boiled eggs, chopped fine
bread cubes, buttered and toasted
Line bottom of casserole dish with bread crumbs. Make layers of 1/2 the asparagus, peas, eggs and cheese. Pour half the soup mixture over this. Repeat layers. Top with bread crumbs, and dot with butter. Bake at 350 degrees for 15-20 minutes.
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Baked Beans
3 (14 oz.) cans deep brown pork and beans, drained
1 medium onion, grated
2 tsp. minced onion
2 Tbsp. vinegar
1/2 c. plus 1 Tbsp. light brown sugar
or 1/4 c. molasses and 1/4 c. light brown sugar
4 Tbsp. catsup
1 tsp. prepared mustard
1 Tbsp. Worcestershire sauce
juice of 1 small lemon
6 slices bacon, fried crisp
3 Tbsp. bacon drippings
In large bowl mix first nine ingredients. Cook bacon and drain on paper towels. Reserve 3 tablespoons bacon drippings and add to bean mixture. Crumble bacon over top of mixture.
Microwave instructions: Turn bean mixture into a 2 quart baking dish. Cook covered on high for 6 minutes. Give dish a half turn and continue cooking on high covered 4 minutes. Uncover beans, stir them well and cook uncovered for 8 minutes, turning once during the 8 minutes. Beans are now done and delicious. May also be cooked in conventional 350 degree oven for 45 minutes.
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Baked Zucchini
3 c. raw zucchini sliced 1/4 inch thick
1/2 tsp. salt
1 (4 oz.) jar pimientos, diced
1 1/2 c. soda cracker crumbs
1 c. milk
3 eggs
2 c. shredded Cheddar cheese
1/2 c. butter, melted
Mix all ingredients. Pour into greased 2 quart casserole. Bake uncovered in slow 300 oven 30-40 minutes, until golden brown. Makes 8 servings.
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Broccoli And Rice Casserole
2 pkg. frozen chopped broccoli, cooked
1 can cream of mushroom soup
1 1/2 c. cooked rice
grated sharp cheese
1/4 c. minced onion
1/4 c. celery, diced
1/8 c. cooking oil
1 can water chestnuts, sliced
1/4 c. mayonnaise
bread crumbs
Saute onion in oil and add broccoli that has been cooked. Let mixture cool. Then add rice and cream of mushroom soup. Put in baking dish; cover with bread crumbs and grated cheese. Bake in a moderate oven for about 20 minutes.
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Broccoli Balls
2 (10 oz.) pkg. frozen broccoli
3/4 c. melted butter
1/2 c. cheese, grated
2 1/2 c. Pepperidge Farm herb stuffing mix
1 tsp. garlic salt
1/2 tsp. thyme
2 finely chopped onions
1/2 tsp. pepper
6 eggs, well beaten
1 tsp. Accent
Thaw and drain broccoli. Mix all ingredients together. Make small balls and cook 20 minutes at 350 degrees . Makes 100 balls.
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Broccoli Casserole
2 pkg. Birds Eye chopped broccoli
1 can cream of mushroom soup
1/2 c. bell pepper
1 (8 oz.) jar Cheez Whiz
1/2 c. onion
salt and pepper to taste
1/2 c. celery
sharp cheese, grated
2 c. cooked rice
cracker crumbs
Cook and drain broccoli. Chop onion, celery and pepper; saute. Mix well with broccoli, soup and cheese. Place in 9 x 13 inch Pyrex dish. Top with cracker crumbs (Town House or other kind). Bake at 350 degrees about 30 minutes or until bubbly hot.
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Broccoli Mold
1 (10 oz.) can beef consomme
1 (10 oz.) pkg. chopped, cooked broccoli
1 envelope plain gelatin, dissolved in 1/4 c. cold water
1-2 grated, hard-boiled eggs
1 Tbsp. grated onions
2 tsp. lemon juice
1 pkg. slivered almonds
1 c. mayonnaise
Heat consomme and add cooled soaked gelatin. Add other ingredients. Pour into greased (with Wesson oil) 1 1/2 quart mold.
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Broccoli-Nut Casserole
3/4 c. chopped, roasted peanuts
1 can cream of mushroom soup
2 (10 oz.) pkg. chopped broccoli
1 c. mayonnaise
2 eggs, well beaten
1 c. grated sharp Cheddar cheese
1/4 c. margarine
2 c. dry bread crumbs
1 medium onion, chopped or 1 1/2 tsp. onion flakes
Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion; mix well. Melt margarine and pour over bread crumbs. Put broccoli mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with grated cheese and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 6-8.
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Butternut Squash Souffle
2 c. squash, cooked and mashed
1 large can evaporated milk
1/2 stick oleo
4 whole eggs, beaten
1 tsp. vanilla
3/4 c. sugar
pinch salt
Topping
1 c. light brown sugar
1/3 c. oleo
1/2 c. flour
3/4 c. chopped nuts
Peel, remove seeds, cut up and cook squash. Drain and mash. Add sugar, milk, oleo, vanilla and salt. Mix well and pour into casserole dish. Bake at 325ø for about 30 minutes or until firm. Mix topping ingredients and sprinkle on. Let bake for the last 15 minutes or until bubbly, crunchy and brown.
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Cabbage Au Gratin
1/2 large head cabbage
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs
Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.
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Cabbage Casserole
1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs
Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.
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Candied Sweet Potatoes
1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 medium onion, grated
2 tsp. minced onion
2 Tbsp. vinegar
1/2 c. plus 1 Tbsp. light brown sugar
or 1/4 c. molasses and 1/4 c. light brown sugar
4 Tbsp. catsup
1 tsp. prepared mustard
1 Tbsp. Worcestershire sauce
juice of 1 small lemon
6 slices bacon, fried crisp
3 Tbsp. bacon drippings
In large bowl mix first nine ingredients. Cook bacon and drain on paper towels. Reserve 3 tablespoons bacon drippings and add to bean mixture. Crumble bacon over top of mixture.
Microwave instructions: Turn bean mixture into a 2 quart baking dish. Cook covered on high for 6 minutes. Give dish a half turn and continue cooking on high covered 4 minutes. Uncover beans, stir them well and cook uncovered for 8 minutes, turning once during the 8 minutes. Beans are now done and delicious. May also be cooked in conventional 350 degree oven for 45 minutes.
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Baked Zucchini
3 c. raw zucchini sliced 1/4 inch thick
1/2 tsp. salt
1 (4 oz.) jar pimientos, diced
1 1/2 c. soda cracker crumbs
1 c. milk
3 eggs
2 c. shredded Cheddar cheese
1/2 c. butter, melted
Mix all ingredients. Pour into greased 2 quart casserole. Bake uncovered in slow 300 oven 30-40 minutes, until golden brown. Makes 8 servings.
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Broccoli And Rice Casserole
2 pkg. frozen chopped broccoli, cooked
1 can cream of mushroom soup
1 1/2 c. cooked rice
grated sharp cheese
1/4 c. minced onion
1/4 c. celery, diced
1/8 c. cooking oil
1 can water chestnuts, sliced
1/4 c. mayonnaise
bread crumbs
Saute onion in oil and add broccoli that has been cooked. Let mixture cool. Then add rice and cream of mushroom soup. Put in baking dish; cover with bread crumbs and grated cheese. Bake in a moderate oven for about 20 minutes.
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Broccoli Balls
2 (10 oz.) pkg. frozen broccoli
3/4 c. melted butter
1/2 c. cheese, grated
2 1/2 c. Pepperidge Farm herb stuffing mix
1 tsp. garlic salt
1/2 tsp. thyme
2 finely chopped onions
1/2 tsp. pepper
6 eggs, well beaten
1 tsp. Accent
Thaw and drain broccoli. Mix all ingredients together. Make small balls and cook 20 minutes at 350 degrees . Makes 100 balls.
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Broccoli Casserole
2 pkg. Birds Eye chopped broccoli
1 can cream of mushroom soup
1/2 c. bell pepper
1 (8 oz.) jar Cheez Whiz
1/2 c. onion
salt and pepper to taste
1/2 c. celery
sharp cheese, grated
2 c. cooked rice
cracker crumbs
Cook and drain broccoli. Chop onion, celery and pepper; saute. Mix well with broccoli, soup and cheese. Place in 9 x 13 inch Pyrex dish. Top with cracker crumbs (Town House or other kind). Bake at 350 degrees about 30 minutes or until bubbly hot.
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Broccoli Mold
1 (10 oz.) can beef consomme
1 (10 oz.) pkg. chopped, cooked broccoli
1 envelope plain gelatin, dissolved in 1/4 c. cold water
1-2 grated, hard-boiled eggs
1 Tbsp. grated onions
2 tsp. lemon juice
1 pkg. slivered almonds
1 c. mayonnaise
Heat consomme and add cooled soaked gelatin. Add other ingredients. Pour into greased (with Wesson oil) 1 1/2 quart mold.
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Broccoli-Nut Casserole
3/4 c. chopped, roasted peanuts
1 can cream of mushroom soup
2 (10 oz.) pkg. chopped broccoli
1 c. mayonnaise
2 eggs, well beaten
1 c. grated sharp Cheddar cheese
1/4 c. margarine
2 c. dry bread crumbs
1 medium onion, chopped or 1 1/2 tsp. onion flakes
Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion; mix well. Melt margarine and pour over bread crumbs. Put broccoli mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with grated cheese and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 6-8.
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Butternut Squash Souffle
2 c. squash, cooked and mashed
1 large can evaporated milk
1/2 stick oleo
4 whole eggs, beaten
1 tsp. vanilla
3/4 c. sugar
pinch salt
Topping
1 c. light brown sugar
1/3 c. oleo
1/2 c. flour
3/4 c. chopped nuts
Peel, remove seeds, cut up and cook squash. Drain and mash. Add sugar, milk, oleo, vanilla and salt. Mix well and pour into casserole dish. Bake at 325ø for about 30 minutes or until firm. Mix topping ingredients and sprinkle on. Let bake for the last 15 minutes or until bubbly, crunchy and brown.
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Cabbage Au Gratin
1/2 large head cabbage
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs
Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.
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Cabbage Casserole
1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs
Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.
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Candied Sweet Potatoes
1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 can cream of mushroom soup
1 1/2 c. cooked rice
grated sharp cheese
1/4 c. minced onion
1/4 c. celery, diced
1/8 c. cooking oil
1 can water chestnuts, sliced
1/4 c. mayonnaise
bread crumbs
Saute onion in oil and add broccoli that has been cooked. Let mixture cool. Then add rice and cream of mushroom soup. Put in baking dish; cover with bread crumbs and grated cheese. Bake in a moderate oven for about 20 minutes.
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Broccoli Balls
2 (10 oz.) pkg. frozen broccoli
3/4 c. melted butter
1/2 c. cheese, grated
2 1/2 c. Pepperidge Farm herb stuffing mix
1 tsp. garlic salt
1/2 tsp. thyme
2 finely chopped onions
1/2 tsp. pepper
6 eggs, well beaten
1 tsp. Accent
Thaw and drain broccoli. Mix all ingredients together. Make small balls and cook 20 minutes at 350 degrees . Makes 100 balls.
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Broccoli Casserole
2 pkg. Birds Eye chopped broccoli
1 can cream of mushroom soup
1/2 c. bell pepper
1 (8 oz.) jar Cheez Whiz
1/2 c. onion
salt and pepper to taste
1/2 c. celery
sharp cheese, grated
2 c. cooked rice
cracker crumbs
Cook and drain broccoli. Chop onion, celery and pepper; saute. Mix well with broccoli, soup and cheese. Place in 9 x 13 inch Pyrex dish. Top with cracker crumbs (Town House or other kind). Bake at 350 degrees about 30 minutes or until bubbly hot.
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Broccoli Mold
1 (10 oz.) can beef consomme
1 (10 oz.) pkg. chopped, cooked broccoli
1 envelope plain gelatin, dissolved in 1/4 c. cold water
1-2 grated, hard-boiled eggs
1 Tbsp. grated onions
2 tsp. lemon juice
1 pkg. slivered almonds
1 c. mayonnaise
Heat consomme and add cooled soaked gelatin. Add other ingredients. Pour into greased (with Wesson oil) 1 1/2 quart mold.
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Broccoli-Nut Casserole
3/4 c. chopped, roasted peanuts
1 can cream of mushroom soup
2 (10 oz.) pkg. chopped broccoli
1 c. mayonnaise
2 eggs, well beaten
1 c. grated sharp Cheddar cheese
1/4 c. margarine
2 c. dry bread crumbs
1 medium onion, chopped or 1 1/2 tsp. onion flakes
Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion; mix well. Melt margarine and pour over bread crumbs. Put broccoli mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with grated cheese and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 6-8.
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Butternut Squash Souffle
2 c. squash, cooked and mashed
1 large can evaporated milk
1/2 stick oleo
4 whole eggs, beaten
1 tsp. vanilla
3/4 c. sugar
pinch salt
Topping
1 c. light brown sugar
1/3 c. oleo
1/2 c. flour
3/4 c. chopped nuts
Peel, remove seeds, cut up and cook squash. Drain and mash. Add sugar, milk, oleo, vanilla and salt. Mix well and pour into casserole dish. Bake at 325ø for about 30 minutes or until firm. Mix topping ingredients and sprinkle on. Let bake for the last 15 minutes or until bubbly, crunchy and brown.
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Cabbage Au Gratin
1/2 large head cabbage
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs
Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.
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Cabbage Casserole
1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs
Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.
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Candied Sweet Potatoes
1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 can cream of mushroom soup
1/2 c. bell pepper
1 (8 oz.) jar Cheez Whiz
1/2 c. onion
salt and pepper to taste
1/2 c. celery
sharp cheese, grated
2 c. cooked rice
cracker crumbs
Cook and drain broccoli. Chop onion, celery and pepper; saute. Mix well with broccoli, soup and cheese. Place in 9 x 13 inch Pyrex dish. Top with cracker crumbs (Town House or other kind). Bake at 350 degrees about 30 minutes or until bubbly hot.
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Broccoli Mold
1 (10 oz.) can beef consomme
1 (10 oz.) pkg. chopped, cooked broccoli
1 envelope plain gelatin, dissolved in 1/4 c. cold water
1-2 grated, hard-boiled eggs
1 Tbsp. grated onions
2 tsp. lemon juice
1 pkg. slivered almonds
1 c. mayonnaise
Heat consomme and add cooled soaked gelatin. Add other ingredients. Pour into greased (with Wesson oil) 1 1/2 quart mold.
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Broccoli-Nut Casserole
3/4 c. chopped, roasted peanuts
1 can cream of mushroom soup
2 (10 oz.) pkg. chopped broccoli
1 c. mayonnaise
2 eggs, well beaten
1 c. grated sharp Cheddar cheese
1/4 c. margarine
2 c. dry bread crumbs
1 medium onion, chopped or 1 1/2 tsp. onion flakes
Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion; mix well. Melt margarine and pour over bread crumbs. Put broccoli mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with grated cheese and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 6-8.
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Butternut Squash Souffle
2 c. squash, cooked and mashed
1 large can evaporated milk
1/2 stick oleo
4 whole eggs, beaten
1 tsp. vanilla
3/4 c. sugar
pinch salt
Topping
1 c. light brown sugar
1/3 c. oleo
1/2 c. flour
3/4 c. chopped nuts
Peel, remove seeds, cut up and cook squash. Drain and mash. Add sugar, milk, oleo, vanilla and salt. Mix well and pour into casserole dish. Bake at 325ø for about 30 minutes or until firm. Mix topping ingredients and sprinkle on. Let bake for the last 15 minutes or until bubbly, crunchy and brown.
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Cabbage Au Gratin
1/2 large head cabbage
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs
Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.
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Cabbage Casserole
1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs
Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.
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Candied Sweet Potatoes
1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 can cream of mushroom soup
2 (10 oz.) pkg. chopped broccoli
1 c. mayonnaise
2 eggs, well beaten
1 c. grated sharp Cheddar cheese
1/4 c. margarine
2 c. dry bread crumbs
1 medium onion, chopped or 1 1/2 tsp. onion flakes
Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion; mix well. Melt margarine and pour over bread crumbs. Put broccoli mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with grated cheese and top with crumbs. Bake at 350 degrees for 30 minutes. Serves 6-8.
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Butternut Squash Souffle
2 c. squash, cooked and mashed
1 large can evaporated milk
1/2 stick oleo
4 whole eggs, beaten
1 tsp. vanilla
3/4 c. sugar
pinch salt
Topping
1 c. light brown sugar
1/3 c. oleo
1/2 c. flour
3/4 c. chopped nuts
Peel, remove seeds, cut up and cook squash. Drain and mash. Add sugar, milk, oleo, vanilla and salt. Mix well and pour into casserole dish. Bake at 325ø for about 30 minutes or until firm. Mix topping ingredients and sprinkle on. Let bake for the last 15 minutes or until bubbly, crunchy and brown.
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Cabbage Au Gratin
1/2 large head cabbage
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs
Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.
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Cabbage Casserole
1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs
Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.
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Candied Sweet Potatoes
1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Topping
2 c. medium white sauce
paprika
3 Tbsp. melted butter
salt
3/4 c. grated Cheddar cheese
1/2 c. cracker crumbs
Cook and chop the cabbage. Make medium white sauce and have ready to use. Drain cabbage after cooking. Place a layer of chopped, cooked cabbage in buttered baking dish; sprinkle with cheese, paprika and salt. Cover with a layer of white sauce. Repeat the layers until all ingredients have been used. Cover with cracker crumbs mixed with the melted butter. Bake at 350 degrees until bubbling hot and well browned.
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Cabbage Casserole
1 head cabbage
1 can mushroom soup or 2 c. medium white sauce
8 slices bacon
1 green pepper, diced
1 1/2 c. diced cheese
1 onion, diced
buttered bread crumbs
Cut cabbage into 1 inch chunks and cook in salted water until tender. Drain. Cook diced bacon until crisp and remove from pan. Saute diced onion and pepper in bacon grease until tender. Mix first six ingredients and then top with bread crumbs. Put in 350 degree oven and bake until browned.
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Candied Sweet Potatoes
1 1/2 c. sugar
1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1/2 tsp. nutmeg or cinnamon
3/4 c. water
2 Tbsp. butter
6 medium sweet potatoes
Peel raw potatoes cut in halves. Put in heavy fry pan. Add sugar, water, butter and spice desired. Cover and boil slowly until potatoes are done (about 45 minutes after beginning to boil). They should be clear and thoroughly candied. Makes 6-8 servings.
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Carrot Casserole
2 c. fresh, sliced, cooked carrots
1 Tbsp. grated onion
1 Tbsp. horseradish
1/2 c. mayonnaise
1 c. Ritz cracker crumbs
4 Tbsp. margarine
Cook carrots just until they are crisp with a small amount of salt and sugar added to water in which they are cooked. Combine mayonnaise, horseradish and onion. Stir in drained carrots. Pour into greased casserole dish. Cover with Ritz cracker crumbs. Dot with margarine. Bake at 325 degree about 20-25 minutes, until bubbly. Don't overcook.
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Cheese Fried Zucchini
1/4 c. dry bread crumbs
1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 tsp. salt
2 Tbsp. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 Tbsp. flour
1 egg, beaten
2-4 Tbsp. oil
In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately. Serves 6.
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Cheesy Potatoes
12 medium new potatoes
8 slices cooked, crumbled bacon
1 c. grated medium sharp cheese
1 stick melted oleo
Wash (don't peel) and cut up potatoes. Cook. In Pyrex dish put layer of potatoes, then cheese, bacon and oleo. Repeat. Season to taste with salt and pepper. Heat until hot. Delicious and unusual. Serves 8.
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Cheesy Potato Bake
6 medium-sized potatoes
1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 1/2 tsp. Lawry's seasoned salt
1 c. cheese sauce
1/2 Tbsp. margarine
salt and pepper to taste
Cut potatoes into julienne strips (if you own a food processor, use your French fry disc). Using 1/2 tablespoon margarine, grease 1 1/2-quart casserole dish. Spread potatoes in casserole dish; add salt and pepper to taste. Then pour over the cheese sauce (preferably made from a sharp Cheddar cheese or packaged sauce). Sprinkle Lawry's seasoned salt over top and bake for 1 hour at 425 degrees, turning oven down slightly if top begins to brown too quickly.
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Cheesy Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. black pepper
1/2 c. melted oleo, save half for top
1 c. sour cream
bread crumbs
10 oz. grated Cheddar cheese
Mix all ingredients together (except reserved oleo and bread crumbs). Put in well-greased casserole and sprinkle top with crumbs. Bake 1 hour in 350 degree oven.
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Company Potatoes
2 lb. frozen hash browns
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Since May 3, 1999
1 stick oleo, melted
16 oz. sour cream
1 large onion, chopped fine
8 oz. Cheddar cheese, grated
1 can cream of chicken
salt and pepper to taste
Optional: Add green pepper & paprika
Thaw hash browns 1/2 hour. Mix all ingredients in casserole, cover and bake in 350 degree oven for 1-1 1/2 hours.
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Corn Pudding
2 pkg. frozen whole kernel corn
1 tsp. salt
1 qt. sweet milk
8 Tbsp. flour
4 eggs
6 Tbsp. sugar
3 Tbsp. melted butter
Mix dry ingredients. Beat eggs and add to dry ingredients. Add butter and milk; then add corn. Grease casserole dish. Bake in 400 degree oven for 45 minutes. Stir twice during first 15-20 minutes.
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Eggplant Patties
1 medium eggplant
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Since May 3, 1999
1/2 tsp. salt
1 egg
pepper to taste
1/2 c. flour
milk to soften
Peel eggplant, cube and cook until tender. Drain. Mash eggplant; add slightly-beaten egg, flour, salt and pepper. Mix well. If too stiff, add milk. The mixture should be stiff enough to drop from a spoon. Drop in 1/2 inch fat and fry until done, turning to brown on both sides.
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French Fried Eggplant
1 eggplant
enough flour to coat slices
1 tsp. salt
shortening to deep fat fry
1 tsp. pepper
Slice eggplant as you would French fried potatoes. Sprinkle with salt and pepper. Let stand a few minutes. Drain water off. The salt will draw the water out. Dredge in flour and fry in deep fat until brown. Drain on paper towel. These are best eaten hot.
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French Fried Okra
1 lb. okra
2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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2 c. self-rising flour or corn meal
1/2 tsp. salt
1 1/2 c. buttermilk
vegetable oil
Wash okra and drain well. Remove tip and stem end; cut okra into 1-inch slices. Sprinkle okra with salt and add buttermilk, stirring until well coated. Let stand 15 minutes. Then drain okra well and dredge in flour. Deep fry okra in hot 375 degree oil until golden brown. Drain on paper towels. Serves 6.
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Fresh Creamed Corn
10-12 ears fresh corn
salt to taste
1/2 lb. sliced streak of lean
pepper to taste
l c. evaporated milk (or more if needed)
sugar to taste
Cut and scrape the corn off cobs. Fry streak of lean until crisp. Remove from pan; Add corn, salt and pepper. Cook for a few minutes on medium heat, stirring all the while. Add milk and continue cooking on low until done, stirring now and then. Takes about 30 minutes of cooking time for the corn. May be put in oven and baked. If you like, serve the corn with streak of lean crumbled on top. Bacon may be used instead of streak of lean.
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Fried Okra
2 lb. okra
1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1/4 c. cooking oil
6 Tbsp. granulated chicken bouillon
Spray pan with Pam or Mazola spray to prevent sticking. Wash and cut okra in small pieces. Place in pan. Add bouillon and oil; stir carefully. Cover and cook over low heat until thoroughly done. Serves about 6.
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Fried Green Tomatoes And Okra
1/3 c. corn meal
5-6 Tbsp. bacon drippings
1/4 tsp. salt
salt and pepper to taste
3 c. sliced okra
3 small green tomatoes, sliced
1 small onion, chopped
Combine corn meal and salt; dredge okra in corn meal mixture. Saute onion in bacon drippings in a large skillet for 3 minutes. Sprinkle salt and pepper to taste over tomato slices. add tomatoes and okra to onion; fry until tomatoes are soft and okra is brown. Makes 6-8 servings.
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Glazed Carrots
6 medium carrots, scraped
1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1/2 tsp. grated orange rind
3 Tbsp. sugar
1/2 tsp. orange flavoring
3 Tbsp. butter or margarine
salt to taste
Cut carrots in fourths lengthwise and then cut into 2 1/2 to 3-inch strips. Cook in skillet in small amount salted water until crisp-tender (approximately 8 minutes). Drain. Combine sugar, butter, rind and flavoring; cook, stirring constantly, over medium heat until bubbly. Pour butter mixture over carrots and simmer 3 minutes. Serves 4.
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Green Bean Casserole
2 cans French-cut green beans
1 small can French fried onions
1 c. grated Cheddar cheese
1/2 c. milk
1 can cream of mushroom soup
Drain the beans and put in casserole dish, add cream of mushroom soup and milk. Mix thoroughly. Spread cheese on top evenly. Spread onions on top also. Put in 350ø oven for 45 minutes or until golden brown and cheese is melted.
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Grits Au Gratin
6 c. boiling water
12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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12 oz. Cheddar Cheese, grated
1 1/2 c. quick-cooking grits
3 eggs, beaten
2 tsp. salt
3 Tbsp. pimiento, chopped
1 stick margarine
3 Tbsp. green chili peppers, chopped
To boiling water add grits, salt and margarine. Boil until thick, stirring often. Remove from heat; stir in cheese, eggs, pimiento and chili peppers. Pour into well-greased shallow baking dish and bake for 1 hour at 325ø. Serves 16. This recipe can be easily divided for smaller groups. Will keep in refrigerator for a week and then reheated.
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Harvard Carrots
2 lb. carrots, scraped
1/4 c. vinegar
1/2 c. sugar
1/4 c. water
1 1/2 Tbsp. cornstarch
1/4 c. butter or margarine
Cut carrots in fourths lengthwise and then cut into 2 1/2 inch slices. Cook in salted water until tender, about 15 minutes, and drain. Combine sugar and cornstarch in small saucepan. Add vinegar and water. Cook over medium heat until thickened. Add sauce and butter to carrots; cook over low heat, stirring, until butter melts and carrots are heated through. Makes 6-8 servings.
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Marinated Vegetables
1 can Shoe Peg corn, drained
1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 can butter beans, drained
1 can English peas, drained
1/2 c. chopped celery
1/2 c. red onion, sliced thin
1 bell pepper, sliced thin
Sauce
1/2 c. apple cider vinegar
3/4 c. sugar
1 tsp. salt 1/2 c. salad oil
1 tsp. pepper
Mix together first six ingredients. Pour mixed sauce over vegetables and refrigerate.
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Marinated Vegetables Supreme
1 can French beans, drained
1 bell pepper, cut in rings
6 cucumbers, sliced
1 can English peas, drained (optional)
1 small jar pimientos, drained
3 onions, sliced thinly
3 carrots, sliced and parboiled
3 stalks celery, cut in chunks
Dressing
1/2 c. corn oil
1 c. sugar
1 c. vinegar
1 tsp. salt
Layer vegetables in a large bowl. Put dressing ingredients in a jar and shake thoroughly to mix. Pour blended dressing over vegetables and refrigerate for 24 hours. This keeps well in the refrigerator for a week or two.
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Mushroom-Rice Casserole
1 pkg. Uncle Ben's long wild rice with seasonings
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Dressing
1 soup can water
1 beef bouillon cube, dissolved in 1 c. water
1 medium onion, chopped
1 c. fresh, sliced mushrooms or 1 small can mushrooms
1 can golden mushroom soup
1 Tbsp. butter or margarine
Put all ingredients in 2 quart casserole and stir well. Bake at 350 degrees for 45 minutes to 1 hour. Stir well before serving.
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1 c. thinly-sliced okra
2 Tbsp. flour
1/2 tsp. salt
1 Tbsp. milk (if needed)
1/4 tsp. pepper
Okra must be sliced thin as a dime. Put okra in bowl; season with salt and pepper. sprinkle flour on the okra and stir to coat slices. Press with back of spoon or hands so that juice from okra will give a binding liquid and mix with flour. Drop by tablespoon into hot fat. Turn often as they burn easily. Serves 2.
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Onion Casserole
3 medium onions quartered
1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 c. cream of mushroom soup, undiluted
4 hard-boiled eggs, sliced
buttered bread crumbs
Cook onions in water until almost tender. Drain. Place onions in a buttered 8 z 8-inch casserole. Place egg slices over onions. Pour soup over this. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes.
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Oven Fried Squash
4 small-medium yellow squash, sliced 1/4 inch thick
1/2 c. mayonnaise (may need more)
2 c. Pepperidge Farm corn bread stuffing (may need more)
salt and pepper to taste
Slice squash and wipe dry with paper towels. Salt and pepper to taste. Quickly coat each slice with mayonnaise and then coat with corn bread stuffing. Place slices in greased baking dish in one layer. Cook in 400 degree oven until squash is tender, about 25-35 minutes.
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Plantation Okra
1 (16 oz.) can whole tomatoes, undrained
1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1/2 c. chopped onion
1/2 c. sliced celery
1 1/2 c. (1/2 lb.) sliced okra
1/2 tsp. salt
1/4 tsp. pepper
1 (7 oz.) can whole kernel corn with sweet pepper
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat, cover and simmer 15-20 minutes or until okra is tender. Serves 6.
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Potato Casserole
1 large pkg. frozen hash browns
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1 c. cream of celery soup, undiluted
1 tsp. salt
1 c. cream of potato soup, undiluted
1/4 tsp. pepper
chopped parsley to taste
1 c. sour cream
paprika
Thaw hash brown potatoes. Combine all ingredients (except paprika) in large bowl. Place in a 9 x 13 inch dish and sprinkle with paprika. Bake at 300 degrees for 1 hour and 30 minutes or until done.
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Potato Pancakes
3 c. grated potatoes
1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 Tbsp. grated onion
2 eggs
1/8 tsp. baking powder
1/4 c. sifted flour
1/2 c. milk
3 Tbsp. butter or margarine
Combine all ingredients (except butter). Mix thoroughly. Pour small amount onto hot, buttered griddle. Fry until brown, turning once.
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Rice Pilaf
1 c. brown rice
1 can beef consomme
1 stick margarine
1 small can mushrooms
1 can clear onion soup
Mix all ingredients together well and bake 1 hour at 350 degrees.
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Sauteed Vegetable Medley
1 medium eggplant, peeled and cubed
1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 tsp. olive oil
dash nutmeg
1 large onion, sliced
1 tsp. paprika
2 squash, sliced (yellow or zucchini)
salt and pepper to taste
1/4 c. grated Parmesan cheese
1 Tbsp. toasted sesame seed
Saute vegetables in olive oil until done. Add other ingredients (except cheese). Put in serving dish and sprinkle cheese on top.
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Squash Casserole
2 lb. squash
1/2 c. milk
1 medium onion, chopped
1 c. grated cheese
1 green pepper, chopped
1 c. bread crumbs
1 egg
salt and pepper to taste
2 Tbsp. butter
Cook squash, onion and pepper in small amount of water until tender. Drain and mash slightly. Stir in butter, egg, 1/2 cup cheese, milk and seasonings; mix well. Pour in casserole. Sprinkle remaining cheese on top and then top with bread crumbs that have been saturated in butter. Bake about 30 minutes at 350 degrees.
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Squash Souffle
3 1/2 c. sliced yellow squash
2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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2 Tbsp. milk
2 beaten eggs
2 Tbsp. minced onion
1/2 c. grated sharp
salt to taste
Cheddar cheese
2 Tbsp. butter
Drain squash. Place in mixer bowl. Add onion, salt, butter, milk, egg and cheese; mix well until fluffy. Place in greased quiche dish and top with more grated cheese. Bake at 325 degrees for 30 minutes or until set in center.
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Sunday Sweet Potatoes
3 c. mashed sweet potatoes
1 c. sugar
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/3 c. melted margarine
Combine all the ingredients and pour into baking dish.
Topping for potatoes
1 c. brown sugar
1 c. chopped nuts
1/3 c. melted margarine
Blend the first three ingredients and then add margarine. Sprinkle over potatoes. Bake at 375 degrees until brown, about 20 minutes.
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Sweet-Sour Green Beans
1 1/4 lb. fresh green beans
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Topping for potatoes
1 small onion, chopped
3/4 c. sugar
4 slices bacon
1/2 c. vinegar
Remove strings from beans and wash. Cut into 1-inch pieces. Set aside. Cook bacon in a large skillet until crisp, remove bacon, crumble and set aside. Saute onion in bacon drippings until tender.
Add sugar, stirring until dissolved. Stir in bacon, beans and vinegar. Cover and bring to a boil. Reduce heat and simmer 25 minutes or until beans are tender. Serves 6.
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Sweet And Sour Cabbage
4 Tbsp. brown sugar
8 caraway seeds
1 tsp. salt
1 bay leaf
1/2 c. water
4 c. shredded red cabbage
1/4 c. vinegar
3 tart apples, sliced thin
3 Tbsp. margarine
6 cloves
Combine brown sugar, salt, water, vinegar and margarine in pan. Bring to boil. Add spices (tied in cheesecloth). Add cabbage and apples. Cover. Cook about 20-25 minutes, until cabbage is tender.
Remove spice bag. Serves 6.
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Sweet Potato Casserole
7 c. finely-grated raw sweet potatoes
1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1/4 c. orange juice
1/2 c. brown sugar
4 eggs
2 c. water
1 c. raisins
1 c. broken pecans
1/4 tsp. vanilla
Mix all ingredients together. Pour in a 1 1/2-quart casserole. Cover and bake at 350 degrees for 1 hour. Remove cover and bake 15 minutes longer. Serves 10 to 12.
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Sweet Potato Crunch
1 1/2 c. mashed sweet potatoes
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/2 c. margarine, melted
1/4 c. sweet milk
Crunch
1/2 c. brown sugar
1 1/2 Tbsp. margarine
1 c. chopped pecans
2 Tbsp. flour
Mix above ingredients. Turn into baking dish. Sprinkle crunch on top. Bake at 325 degree for 30-45 minutes.
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Sweet Potato Souffle Crunch
3 c. cooked sweet potatoes
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Crunch
2 1/2 Tbsp. margarine
2 eggs, lightly beaten
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients together and pour into greased baking dish.
Crunchy topping
2 1/2 Tbsp. margarine
1/3 c. all-purpose flour
1 c. brown sugar
1 c. chopped nuts
Melt margarine; add brown sugar, flour and nuts. Mix ingredients together and cover souffle with Crunchy Topping. Bake 35 minutes at 350 degrees or until cooked thoroughly.
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Vegetable Batter
1/2 c. self-rising flour
1 Tbsp. cooking oil
1/3 c. water
1 egg white, stiffly beaten
Mix all ingredients (except egg white). Fold in stiffly-beaten egg white last. Dip okra or other vegetables in batter and fry. Crisp and delicious.
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Vegetable Casserole
1/2 c. cheese
1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 c. corn
1/2 c. sour cream
1 c. French style green beans
1/2 c. chopped onion
1/4 c. chopped pepper
bread crumbs or cracker crumbs
1/2 c. chopped celery
1 can celery soup
Mix everything and sprinkle on crumbs. Cook uncovered in 350 degrees oven until brown or bubbling on top.
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Vegetable Garden Linguini Sauce
1 box linguini
1/4 c. freshly chopped parsley
1/4 c. olive oil
1 green pepper
1 clove garlic, crushed
1 onion
1 (8 oz.) can tomato sauce
1 stalk celery
1 tsp. oregano
3 medium sized overripe tomatoes
grated Parmesan cheese
Heat olive oil in saucepan. Chop green pepper, onion, celery and peeled tomatoes (you may use steel blade of food processor for this but be careful not to over process). Add chopped vegetables to hot oil and saut‚ until clear but not brown. Add crushed garlic and allow to cook slightly. Add tomato sauce, oregano and parsley. Allow to simmer for 1 hour. Follow directions for preparing linguini. Serve sauce over linguini with plenty of grated Parmesan cheese.
Note: You may wish to substitute spaghetti noodles or other pasta of your choice.
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Yellow Squash Puffs
3/4 lb. yellow squash, sliced
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 medium onion, grated
1/3 c. all-purpose flour
vegetable oil
1/3 c. corn meal
Cook squash, covered, in boiling water until tender. Drain and mash enough squash to measure 1 cup. Combine cup of squash and egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Serves about 2 dozen.
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Yellow Squash Casserole
4 c. thinly sliced squash
1 c. soft bread crumbs
2 c. chopped onions
1 c. milk
3 Tbsp. margarine
3 eggs, slightly beaten
1 c. shredded medium Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Steam squash and onion about 10 minutes. Combine squash mixture, butter and cheese; stir until butter and cheese melt. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Sprinkle a little extra cheese and buttered bread crumbs over top. Bake at 350 degrees about 30 minutes or until casserole is set. Serves 6.
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Zucchini French Fries
2 eggs
2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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2 medium zucchini, cut into 1 inch slices
1 Tbsp. water
1/4 c. plus 2 Tbsp. all purpose flour
peanut oil
salt
Combine eggs and water; beat well. Add flour and beat until smooth. Dip zucchini in batter and deep fry in hot 375 degrees oil until golden brown. Drain on paper towels and sprinkle with salt.
Serve immediately. Serves about 2 1/2 dozen.
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Zucchini-Tomato Pie
2 c. chopped zucchini
1 1/2 c. milk
1 c. chopped tomato
3/4 c. Bisquick
1/2 c. chopped onion
3 eggs
1/3 c. grated cheese
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 400 degrees. Grease 10 inch quiche dish or 10 x 1 1/2 inch pie plate. Sprinkle zucchini, tomato, onion and cheese in plate. Mix remaining ingredients and beat until smooth (15 seconds in blender or 1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 10 minutes. Makes 6 servings.
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Since May 3, 1999
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Recipe Box , 1999-2004. All rights reserved.
All recipes
submitted become the property of Karen's Recipe Box.