1 can cream-style corn
1 can whole kernel corn, drained
1 egg
Milk
Saltine crackers
Butter
Preheat oven to 350°. Mix cans of corn in a greased baking dish. Break egg into empty can. Fill can half full with milk. Beat egg and milk; mix with corn. Crumble 10 saltine crackers and mix with corn mixture. Melt 1/4 cup butter and stir in 2 cups cracker crumbs. Spread over corn mixture. Bake for 45 to 60 minutes.
OPTIONAL: Add diced green peppers or onions.
I learned to bake these beans from my Mom, Irene Bartholomew. She was well known for her beans!
1 – 2 lb. pkg. Great Northern beans
1 – 2 lb. pkg. brown sugar
1 or 2 ham hocks
1 – 14 oz. bottle ketchup Molasses
Soak beans in water overnight or 6 to 8 hours. Add ham hocks to the beans and boil until beans are soft. Be sure to continue to add water because they will boil dry, and make sure you boil until done because the beans will not get any softer when baking. Remove the ham hocks from the beans and remove all the meat from the hocks and put with the beans. Put beans in a roaster (at this point they will have enough water to cover the beans). Add the ketchup and brown sugar to the beans. Stir a little so that the sugar is under the water. Then take the molasses and write IRENE on the top of the beans. Bake at 350º for about 3 to 4 hours.
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.
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.
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.
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.
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.
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.
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.