CANDIED SWEET POTATOES
1 cup brown sugar
1/4 cup water
1/4 cup butter
1/2 teaspoon salt
Cook sweet potatoes until done - set a side to cool. When cooled, remove skin and slice potatoes lengthwise and put in a buttered 9x13 pan or dish. Mix together brown sugar, water, butter and salt and cook until melted together. Pour over potatoes and bake in 350 degrees oven for 45 minutes. (Mother 1962)
ZUCHINNI CASSEROLE
1 large zuchinni or 2 small
butter or margarine
1 1/2 cups chopped onions
2 eggs
1/4 to 1/2 cup half & half cream or milk
3 to 4 tablespoons flour
grated cheese
bread crumbs
Fry onions in butter or margarine. Grate zuchinni in bowl - sprinkle salt on - let set while cooking onions. When mixture starts to water, squeeze water out with hand - stir zuchinni in with onions. Beat 2 eggs and 1/4 to 1/2 cup half & half (or milk). Sprinkle 3 to 4 tablespoons flour into zuchinni - add eggs & milk mixture. Let cook 8 - 10 minutes. Butter casserole dish and put mix into casserole dish. Cover with grated cheese and bread crumbs mixed with melted butter. Bake 20 minutes at 400 degrees. (Aunt Stella)
CJ's CHEESE POTATOES
2 lb bag thawed frozen has browns (plain) **
1 pint sour cream
1 can cream of chicken soup (or celery)
1 lb bag shredded cheddar cheese
1/3 cup finely chopped green onions
Mix all ingredients well (save some cheese for top). Bake in 350 degrees oven for 1 1/2 to 2 hours. This recipe will serve 12 - 16 generously. ** You can also use the Western Style hash brown - these have the green and red bell peppers added and it works well also. This is a family favorite absolute must at our Thanksgiving and Christmas dinners and a favorite any time! Enjoy!
CHEESE POTATOES
5 potatoes
1 small onion
1 small green pepper
1/2 cup croutettes
1/4 lb Velvetta cheese
1/4 cup milk
1/4 cup butter (or marg)
Boil potatoes in jackets - peel and dice. Chop onion and green pepper and add to potatoes with 1/2 cup croutettes. Melt cheese with milk and butter and pour over potatoes. Bake at 350 degrees (uncovered) for 30 minutes. I think this was a recipe of one of my mother's neighbors that she liked so well she got the recipe. I don't remember how many it serves. But if my mother asked for the recipe then it was good!
ONIONED POTATOES
4 medium baking potatoes
1/4 cup soft butter or margarine
1/2 envelope (3 tbsp)onion soup mix
Scrub potatoes - do not pare. Cut each lengthwise in 1/4 inch slices. Blend butter and onion soup mix together and spread on one side of each slice. Reassemble potatoes, wrap each in foil, sealing securely. Bake on grill top over coals 1 hour or until done, turning once. Can also be baked in oven. Makes 4. (Mother, 1966)
Oh my gosh - I have not had these potatoes in years! I remember them so well - they are so good! You really must give them a try!
CAULIFLOWER AU GRATIN
1 large cauliflower, broken into flowerettes, OR
2 packages frozen cauliflower
1/2 cup (1 stick) butter or margarine
2 tablespoons flour
1 cup milk
1/2 pound cheese (cut up in small cubes) or 4 tbsp Cheese-Whiz
1 can (no.2) tomatoes
4 medium baking potatoes
Cook cauliflower in boiling salted water until tender. Meanwhile, melt the margarine in large saucepan. Stir in flour and milk. Cook over low heat, stirring constantly until thickened. Stir in cheese and cook until melted. Add tomatoes and cook few mintues. Put drained cauliflower into 2 qt casserole. Pour sauce over cauliflower. Bake in moderate oven 350 degrees until sauce bubbles at edge of dish. Makes 8 servings. (Mother, 1966)
SUMMER SQUASH CASSEROLE
5 or 6 small summer squash
1/4 cup chopped onion
1/4 cup chopped green pepper
5 tbsp butter
1 can condensed cream of mushroom soup
salt and pepper, to taste
1 1/2 cups soft bread crumbs
Slice yellow squash into 1/2" slices and cook quickly in boiling water until barely tender, not more than ten minutes. Drain. Saute chopped onions and chopped green pepper in 2 tbsp butter until soft but not brown. Combine squash, chopped vegetables and cream of mushroom soup. Since soup is salty, salt lightly, if at all, and pepper to taste. Pour into casserole and top with soft bread crumbs which have been tossed in 3 tbsp melted butter (tear bread into small chunks to make a crouton type of bread crumb for crunch). Bake at 375 degrees until bubbly and brown, 25 to 30 minutes. Serves: 4-5
This recipe is from my ex-mother-in-law, Dorothy Baker.
ZUCHINI ROUNDS
1/3 cup Bisquick
salt and pepper to taste
2 beaten eggs
2 cups zuchini (grated and peeled)
2 tablespoon butter
1/4 cup parmesan cheese
Mix Bisquick with cheese, add to beaten eggs and stir until moistened. Fold zuchini into mixture. Drop by 2 tablespoons of mixture for each pancake into skillet and cook 2 or 3 minutes on each side.
This recipe is also from my ex-mother-in-law, Dorothy Baker.
BROCCOLI CASSEROLE
3 packages (10 oz ea) frozen chopped broccoli
1 can (10-1/2 oz) cream of celery soup
4 oz cheddar cheese, shredded (about 1 cup)
3/4 cup mayonnaise
2 eggs
2 tablespoons chopped onion
38 saltine crackers, crushed into crumbs
1/2 cup butter, melted
Preheat oven to 325 degrees. Cook broccoli according to package directions; drain. In ungreased 8" square baking pan, combine broccoli with soup, cheese, mayonnaise and onion. Combine crumbs with butter; sprinkle over broccoli mixture. Bake 25 minutes or until top is brown and mixture is bubbling.
CORN CASSEROLE
1 - 15 oz can corn, drained
1 - 15 oz can creamed corn
1 cup sour cream
1 package corn bread (like Jiffy mix)
1/2 cup melted butter
2 eggs, beaten
salt and pepper to taste
Mix all ingredients together and pour into baking pan. Bake at 350 degrees for 45 minutes. (Sharon, 1999)
HERBED SPINACH BAKE
2 pkgs (10 oz ea) frozen chopped spinach
2 cups cooked rice
2 cups (8 oz) shredded cheddar cheese
4 eggs, beaten
2/3 cup milk
1/4 cup butter or margarine, softened
1/4 cup chopped onion
2 tsp salt
1 tsp Worcestershire sauce
1 tsp ground thyme
Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13x9x2 baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 5 minutes more or until set.
VEGETABLE-RICOTTA PIE
2 tbsp vegetable oil
1 cup shredded carrots
1 cup sliced fresh mushrooms
**(can use preshredded carrots and sliced mushrooms)
1/2 cup finely chopped onions
3/4 cup fresh or frozen chopped spinach
3 eggs
1 - 15 oz container ricotta cheese
3/4 tsp salt
1/4 tsp ground nutmeg
1 9" unbaked pie shell (deep dish)
1/4 cup grated parmesan cheese (optional)
Preheat oven to 425 degrees. Heat oil in medium size skillet over medium heat. Saute carrots, mushrooms and onions for 3 to 5 minutes until tender crisp. Stir in spinach and heat for 2 to 3 minutes. Remove from heat. In a medium bowl beat eggs, stir in rocotta cheese, salt and nutmeg until well blended. You can add 1/4 cup parmesan cheese if desired. Stir in vegetables and mix well. Pour mixture into the pie shell and bake for 10 minutes. Reduce heat to 375 degrees and bake 35 minutes longer or until filling is set and crust is golden brown. Serve hot or cold or at room temperature. Makes 6 servings.
** This fills the pie shell to the brim so it is advised to place on a cookie sheet before baking.
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