Old Fashioned Green Beans
6 bacon strips cut into 1/2"
2 pounds fresh green beans
3 T. brown sugar
1/2 cup water
In a large skillet, cook bacon
over medium heat until crisp. Drain off some of the grease. Add beans, brown sugar, and water. Stir gently,
bring to a boil. Reduce heat, cover and simmer 15 minutes or until beans are tender-crisp. Remove to a serving
bowl with a slotted spoon. 6-8 servings.
1 lb ground beef, browned and
1/2 # bacon, browned and drained
DRAIN ALL BEANS EXCEPT THE B
& M'S...RESERVE LIQUID IF NEEDED TO MOISTEN IF NECESSARY
1 can Bush pork and beans
1 can lima beans
1 can butter beans
1 can B & M beans
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup ketchup
1 tsp. dry mustard
2 tsp. vinegar
1 small onion chopped
Mix all together in baking dish.
Bake for 40-50 minutes.
2 lb. ore ida frozen hash browns,
1 cup diced onion
1 can cream of chicken soup
1 large container sour cream
1 stick margarine melted
8 oz shredded cheddar cheese
salt and pepper to taste
Corn flake crumbs
Mix all ingredients together,
except corn flake crumbs. Spread into a greased 9 x 13 baking dish. Top with corn flake crumbs. Bake 375
for 1 hour.
Great with Meatloaf, Chicken,
Good for Potluck's also!
2 # carrots peeled and sliced
1 can condensed tomato soup
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1 T prepared mustard
Cook carrots, drain and cool.
Mix remaining ingredients. Pour over carrots. Chill several hours before serving. OPTIONAL: May add
onions and sliced green peppers.
Stuffed Baked Potatoes
3 large baking potatoes
1 1/2 tsp vegetable oil
1/2 cup sliced green onions
1/2 cup margarine divided
1/2 cup sour cream
1/2 cup light cream
1 tsp salt
1/2 tsp white pepper
1 cup shredded cheddar cheese
Rub potatoes with oil.
Pierce with a fork and bake at 400* for 1 hour and 20 min until tender. Allow potatoes to cool to the touch. Cut
potatoes in half lengthwise, carefully scoop out pulp, leaving a thin shell. Place pulp in bowl, saute onion in 1/4
cup margarine until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until
smooth. Fold in cheese. Stuff potato shells and place in a 13 x 9 baking dish. Melt remaining margarine,
drizzle over potato. Sprinkle with paprika. Bake at 350* for 20-30 minutesor until heated through.
Note: Potatoes can be stuffed
ahead of time and refrigerated or frozen. Allow additional time for reheating.
Mom's Potato Pancakes
4 cups shredded peeled potatoes
( about 4 large)
1 egg lightly beaten
3 T flour
1 T grated onion
1 tsp salt
1/4 tsp pepper
Rinse potatoes in cold water
and drain well. Place in a large bowl. Add the egg, flour, salt and pepper. Mix well. In a skillet
heat 1/4" oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry
until golden and turn and brown the other side. Drain on paper towels. Serve immediately.
Makes 6 servings
NOTE: THESE GO GREAT WITH THE
RECIPE I HAVE ON THE SITE FOR SWISS STEAK.
1 cup mashed potatoes
2 eggs beaten
1/2 cup milk
2 cups shredded American or cheddar
1/2 cup flour
1/4 tsp baking powder
salt and pepper to taste
Vegetable oil for deep frying
Combine all ingredients except
oil. Mix well. Drop batter by tablespoons into hot oil. Fry 3-4 minutes or until golden brown.
Serve immediately. Makes about 24 puffs.
These are great with BBQ'd ribs
Parmesan Zucchini Strips
1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese
4 small zucchini, quartered lengthwise
In bowl, combine crumbs and cheese. Dip
zucchini in egg then in crumbs. Place on baking sheet coated with cooking spray. Bake 450* for 20-25 minutes or till golden
6 potatoes (peel & 1/8)
1/4 cup flour
1/4 cup parmesan cheese
3/4 tsp. salt
1/8. tsp. pepper
1/3 cup melted butter
combine flour, cheese, salt & pepper in
a bag. Moisten potatoes with water. Shake a few at a time in the bag. Coat well. Arrange on baking sheet. Bake 375* 1 hour.
Turn half way through
Easy Baked Beans
3# Bush Beans
1# bacon chunked , browned
1/2 cup onion chopped
1/2 cup ketchup
1/2 cup brown sugar
2 TB vinegar
1 TB mustard
350* for 1 1/2 hours.
Tempura Vegetable Treat
3 1/2 oz. veg. stock
4 TB soy sauce
1 TB chili sauce
2 TB dry sherry
1" ginger root, grated
Simmer 5 minutes.
oil for frying
4 TB cornflour
1/2 tsp. salt
3 egg whites
1# mixed vegetables, baby spinach, mushrooms,
sweet potatoes, red pepper, green pepper, potatoes.
Heat oil. Mix cornflour & salt. Whisk
together egg whites & 4 TB very cold water till frothy. Dust veggies with cornmeal & dip in egg. Deep fry 3-4 minutes.
pkg. of frozen Chopped spinach ( 12 oz. each )
1/2 to 3/4 stick of margarine
8 oz. of Cream cheese
the spinach according to package directions and drain off
the water. Melt the cream cheese and margarine over low
heat. Mix the spinach, cream cheese and margarine together and place into a casserole dish. Sprinkle with the Parmesan
cheese and a little more heavily with the breadcrumbs.
Bake for 10 to 15 (will be bubbly) at 350 degrees.
AND BROCCOLI BAKE AU GRATIN
1 can (16 oz.) cream style corn
1 pkg. (10 oz.) frozen chopped broccoli
pkg. (8 oz.) shredded monterey jack cheese
1/2 C. sour cream
1/2 C. crushed saltine crackers
1 egg, beaten
dried minced onion
2 tbsp. butter, melted
In a bowl, combine corn, broccoli, cheese, sour cream,
cup of saltines, egg, onion, and pepper. Place in a
greased 1 1/2 quart baking dish. Combine butter and
sprinkle on top. Cover and bake at
350 degrees for 45 minutes
Parmesan Broccoli Bake
1 can condensed cream of mushroom
1 can (5 oz) evaporated milk
1/2 cup grated parmesan cheese
1/2 tsp salt
2 packages(10 oz each) frozen
chopped broccoli, thawed and drained
In a bowl, combine all ingredients.
Transfer to a greased 11 x 7 inch baking dish. Bake uncovered at 350* for 30-35 minutes until broccoli is tender.
Serve this side dish with beef or pork.
2 Large potatoes, baked and cooled
Tablespoons Butter, melted
1/4 cup Milk
1/4 teaspoon Rosemary
1 1/2 Tablespoons Parsley, chopped
To taste Salt and white pepper
Cut the cooked potatoes in half length-wise. Scoop out the
of the pot and place it in a mixing bowl. Add the
butter, milk, herbs and seasonings. Mix until smooth (like
potatoes). Spoon the mixture back into the shells.
Sprinkle on the paprika. Bake at 350 until lightly browned
12-18 minutes). Serve warm.
8 potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
2 cloves garlic,
salt to taste
1 pinch ground white pepper
Bring a large pot of water to boil; add potatoes, and boil
soft, about 20 to 25 minutes. Drain, and place in a large bowl.
Combine potatoes with milk, butter, garlic,
salt, and pepper.
Mix with an electric mixer or potato masher to your desired
Ever Broccoli Salad
4-5 cups broccoli (bite sized)
3 green onions (chopped)
3/4 lb. bacon (cooked
2/3 cup white raisens
1 cup sunflower seed kernals
6 hard-boiled eggs (chopped)
Mix all ingredients
Combine 1 cup salad dressing/mayo, 2 Tbs. sugar,
and 2 tbs. vinegar. Add dressing right before serving.
Warm Zucchini and Tomatoes
For 4 Servings:
1 Tbs. olive oil
1 lb. zucchini, thinly sliced
1/4 lb. mushrooms, thinly sliced
2 Tbs. white wine vinegar
1 tsp thyme, or 1 Tbs. fresh, chopped
Heat oil in a heavy nonstick skillet over medium heat. Cook zucchini, tomatoes and mushrooms 5-7 minutes, or until
vegetables are tender. Stir in remaining ingredients and pepper to taste. Simmer another minute, or until heated
2 cups mayonnaise
2 cups grated Parmesan cheese
1/4 cup sugar
2 Tbsps. dried basil
4 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced red onion
8 oz. can sliced water chestnuts,
1 head iceberg lettuce; torn
4 slices of bacon; cooked, crumbled (optional)
2 cups croutons; optional
a medium bowl combine mayonnaise, Parmesa cheese, sugar and basil; stir. In a large bowl toss together broccoli, cauliflower,
onion and water chestnuts. Pour parmesan dressing over all; toss to coat. Cover
and refrigerate 3-4 hours or overnight.
To serve, place torn lettuce in individual salad bowls. Top with
vegetable mixture. Sprinkle with crumbled bacon and
croutons, if desired.
Cheddar Parmesan Potatoes
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread
In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and
stir over medium heat until mixture thickens. Remove from heat and add salt and cheeses. Stir until Cheddar cheese melts.
Place potatoes in a greased 2-quart baking dish and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs on top.
Bake uncovered at 350 degrees F for 30 to 35 minutes.
Makes 6 to 8 servings.