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Recipes |
Recipes > Side Dishes SCALLOPED CORN 1 can creamed corn 1 Tbsp. sugar 1 cup milk Dash of pepper 2 eggs 1/2 tsp. salt Mix and pour into greased baking dish. Sprinkle with 1 cup bread crumbs mixed with 3 Tbsp. melted butter. Bake until firm, about 1 hour at 350. POTATOES AU GRATIN 2 lbs. frozen hash browns 1/4 cup butter or margarine 1/2 cup chopped onion 1 can cream of chicken soup (don't dilute) 1 pt. sour cream 2 cups shredded cheddar cheese 1 1/2 cups crushed corn flakes 1/2 cup melted butter Put potatoes in a 9 x 13 pan, pour 1/4 cup melted butter over top. Mix onions, soup and sour cream together, pour over potatoes. Season to taste. Sprinkle cheese on top. Mix corn flakes and remaining butter together and put on top. Bake at 350 for 45 - 55 minutes. ACORN SQUASH STUFFED WITH SAUSAGE 2 large acorn squash 1/2 cup bread crumbs 2 tsp. brown sugar 1 egg, beaten well 1 lb. bulk pork sausage Cut each squash in half and scrape out the seeds. Sprinkle the cavity of each squash with half a tsp. of brown sugar. Pour a small amount of water in the bottom of a baking pan, put in the squash and bake, uncovered, in a preheated 375 oven for twenty minutes. Meanwhile, combine the sausage, bread crumbs and egg, mix well. At the end of the twenty minutes, remove the squash from the oven and stuff one quarter of the sausage mixture intoeach of the squash halves. Return the squash to the oven and continue to bake for thirty minutes or until the sausage is cooked through and crisp on top. Serves 4. BAKED BEANS 1 lb. ground beef 1/4 cup chopped peppers Onion 1/2 cup celery Brown all together Mix together following: 2 (21 oz.) cans beans 1/2 tsp. oregano 1 tsp. salt 1/2 tsp. ginger 8 oz. tomato sauce 2 Tbsp. vinegar 1 tsp. brown sugar 1 tsp. mustard 1 tsp. garlic powder Add to the browned beef mixture the seasonings, and simmer 10 minutes. Add beans and bake 375 for 30 minutes. MARINATED CARROTS 1 tsp. worcestershire sauce 3/4 cup sugar 1/4 cup vinegar 1/4 tsp. mustard 1 tsp. salt 1 can tomato soup 1/2 cup salad oil 1 medium green pepper, diced 3 small onions, sliced Dash of pepper 2 lbs. carrots, sliced crosswise Partially cook carrots in water. Mix the rest of the ingredients and pour over carrots, which have been drained. Stir gently. Let sit for several hours or overnight before serving. Keeps well in the refrigerator. Serve cold. PARTY POTATOES 9 large potatoes, cooked 1 cup sour cream 1/4 tsp. Pepper 2 Tbsp. butter or oleo 2 - 3 oz. cream cheese, softened 1 tsp. each: onion salt, garlic salt, and regular salt Mash potatoes, add other ingredients. Add a little milk if too thick. Beat until light & fluffy. (Taste for seasoning, add more if you wish) Put in greased casserole, dot with butter, gamish with chives. Bake at 350 for 30 minutes or until heated through. Makes 12 servings. Can make several days ahead and kept in REAL SCALLOPED POTATOES Enough sliced potatoes to fill a 2 1/2 qt casserole Onion salt, salt, and pepper to taste 4 C whipping cream to cover Bake for 2 hours BEV'S BROCCOLI RICE MIX 10 oz Frozen California mix vegetables 8 oz Jar of Cheez Whiz 1/2 C chopped onion 3/4 stick melted butter 1 can cream of mushroom soup 1 1/3 C dry Minute Rice Mix all ingredients, and put in greased casserole Bake at 350 for 45 minutes, uncovered GREEN BEAN CASSEROLE 2 Cans green beans, drained 1 Can cream of mushroom soup Mix and bake at 350 for 45 minutes Top with 2.8 oz can of french fried onions Return to oven for 5 minutes RICE PILAF 1/2 lb vermicilli noodles, broken in to small pieces 1 stick butter 2 cans beef consume 1/14 cups minute rice Saute vermicilli noodles in butter. Add consume, 1 can water, and rice. Cover and simmer until rice and noodles absorb liquid (20 minutes) |
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