1 can green beans, undrained
1 medium onion, chopped
1/4 lb. bacon
1/4 C. vinegar
3/4 C. sugar
Mix all ingredients together and cook until bacon is done.
Categories
Categories
Broccoli Casserole
This is our cousin Lynn’s recipe, and I make it every year for Thanksgiving.
10 oz. frozen chopped broccoli, thawed
16 oz. cottage cheese
3 eggs
1 stick margarine
1/4 lb. Velveeta cheese, cubed
3 T. flour
Salt and pepper, to taste
Thaw broccoli. Beat eggs. Add flour, cheeses, salt, pepper, broccoli and finally margarine. Pour into a greased 1 1/2-quart casserole. Bake at 375°, uncovered, for 1 hour. Serves 4 to 6.
NOTE: To double, increase the amount of vegetable only.
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Fried Cabbage
I eat fried cabbage at least once a year. It is only good with fresh cabbage out of the garden. This is one of Grandpa Earl’s favorite meals. We, Grandpa and I, just eat this for the entire meal. My mouth waters just thinking about this recipe.
1 head cabbage, sliced
1/2 to 1 lb. bacon
Onion, chopped
Sugar
Brown bacon (crispy); set aside and crumble. Fry cabbage and onion in bacon grease until just about tender; add bacon and sprinkle with sugar. The sugar is what makes the cabbage brown. Enjoy.
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Cheesy Green Bean Bake
2 T. butter
2 T. flour
1/4 tsp. pepper
1/4 tsp. onion flakes
4 C. French-cup green beans, cooked and drained
1 C. sour cream
1 tsp. salt
1 tsp. sugar
TOPPING:
1/2 C. cornflake crumbs
2 C. Cheddar cheese, shredded
2 T. butter, melted
Melt butter over low heat. Stir in salt, pepper, onion and sugar. Add sour cream. Stir until smooth. Cook until thickened and
bubbly, stirring constantly. Remove from heat. Fold green beans into sour cream mixture. Spread in a 10x6x2″ greased pan. Sprinkle cheese over beans. Combine cornflake crumbs and melted butter. Sprinkle evenly over cheese. Bake at 350º for 20 minutes.
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BBQ Beans
I got this recipe from a college friend. When I lived in Sumner I made this, and it makes a lot. For a week every time Leta called me (I wasn’t long-distance for her), I was eating these beans!! I’m not sure I’ve had them since, but they were good…honest!
1 can kidney beans, drained
1 can butter beans plus juice
1 can pork and beans plus juice
1 can lima beans, drained
1/4 C. ketchup
1/2 C. brown sugar
1/2 C. white sugar
1/2 tsp. dry mustard
1 onion, chopped
1/2 lb. bacon pieces, fried crisp
1/2 lb. hamburger, browned and drained
Mix altogether and heat on stove.
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Corn-a-roni
1 can cream-style corn
1 can whole kernel corn, with liquid
1 stick oleo
1 C. dry macaroni
1 C. Velveeta cheese, cut up
Mix all ingredients together. Cover and bake at 350º for 45 minutes. Stir occasionally. Let stand 10 minutes before serving. You may use your crock pot, but double the recipe and cook on low for 4 to 6 hours.
Categories
Creamed Peas
1 can peas
1/2 to 1 C. milk
Flour
Salt
Water
Toast
Pour the peas into a saucepan; do not drain. Add 1/2 to 1 cup milk. Mix the flour, salt and water into a paste (the paste needs to be a thin mixture, like gravy). Slowly add the mixture to the boiling peas, stirring constantly. Serve over toast.
MICROWAVE VERSION: Drain half of the juice from the can of peas. Put peas and remaining juice in a glass bowl. Add 2 tablespoons margarine and enough flour to coat the peas. Microwave until butter melts. Add milk, stir and microwave until thickened. Serve over toast.
Sweet potatoes, boiled in skins
1/2 stick margarine
1 T. to 1/2 C. brown sugar, to taste
Miniature marshmallows
Boil potatoes in skin until done. (Note: Be sure to pick out sweet potatoes of similar size for even cooking. Don’t poke potatoes. Only check them when you’re pretty sure they’re done – if you poke them too many times, can make them icky.) Drain and hold under cold water to peel. Mash them and add butter and brown sugar. Bake at 350º until bubbling around edges. Add marshmallows about 5 to 10 minutes before serving. Can do the day ahead.
1 lb. elbow macaroni, or any shape you choose
1 C. celery, diced
2 carrots, diced
1 green pepper, diced
1 onion, diced
DRESSING:
1/2 C. vinegar
3/4 C. sugar
1/2 can Eagle Brand milk
1 C. mayonnaise
Cook macaroni; rinse with cold water and drain. Add celery, carrots, onions and green pepper. Mix together dressing ingredients and toss with macaroni mixture.
3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste
DRESSING:
1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard
Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.