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Vegtables
Main Dishes
Desserts
Cookies
Breads
Cakes
Icings and Glazes
Pies
Pie Crusts, Toppings,
and Glazes
Menu
Corn Fritters
Creamed Okra and Corn
Oven Creamed Potatos
Stuffed Squash
Potato Salad
Squash Casserole
Creamed Asparagus Casserole
Creamy Fried Tomatoes
Green Bean Casserole
Corn Fritters
3 egg yokes
1 2/3 cup cooked or canned whole-kernel corn
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup sifted all-purpose flour
3 egg whites (stiffly beaten
6 Tbsp. fat or salad oil
Beat egg yokes/ then add the corn, salt, pepper, and flour.
Fold in the egg whites. Drop heaping Tbsps. into hot fat or
oil in skillet. Cook on both sides until golden brown.
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Creamed Okra and Corn
1/4 cup butter
1 1/2 uncooked corn (cut from cob)
2 cups okra (cut in 1/2 inch slices)
1 tsp. salt
1/8 tsp. black pepper
1/2 cup light cream
Heat butter in a med. skillet. Add the corn and cook over
low heat until brown. Stir in okra and cover, cook over
very low heat 15 mins. Uncover, add salt, pepper, and
cream. Cook slowly, stirring constantly until heated.
Serve immediately.
serves 4
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Oven Creamed Potatos
6 med. potatos (cooked and diced)
1/4 cup butter
1/3 cup flour
3/4 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. black pepper
2 cans evaporated milk
3/4 cup chedder cheese (grated)
In a saucepan,over very low heat, melt butter and stir
in flour, salt, pepper, and mustard. Slowly add milk a
little at a time and cook, stirring constantly until it
thickens. Put mixture into a 1 1/2 quart casserole then
layer potatos on top. Sprinkle cheese over the potatos.
Bake at 375 for 45 mins.
serves 8
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Stuffed Squash
8 large yellow squash
1 large green pepper(chopped)
3 med.,ripe tomatos(chopped)
2 med. onions (chopped)
4 slices fried bacon (chopped)
8 ozs. chedder cheese (shreaded)
1 tsp. salt
1/4 tsp. black pepper
1 cup fine, dry bread crumbs
butter
Boil squash for about 5 mins. then let cool. Cut in halves
and scoop out the seeds. Combine the rest of the ingredients
except butter and crumbs, mix well. Spoon into squash
halves then top with bread crumbs and a pat of butter.
Bake at 400 for 25 mins.
serves 8
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Pototo Salad
3 cans (new) potatos
6 boiled eggs
1/2 cup chopped onions
1/4 cup minced celery
1/4 cup finely chopped green pepper
2 Tbsps. sweet pickle cubes
3 heaping Tbsps. mayo
2 Tbsps. sugar
salt and pepper to taste
Cut potatos into small cubes. Mash eggs with a fork.
Combine all ingredients and mix well then take a potato
masher and use to cause some of the potatos to cream.
Mix well again. Serve at room temp. or chilled.
serves (8 to 10)
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Squash Casserole
4 med. yellow squash
6 Tbsps. butter
2 cups evaporated milk
2 cups bread crumbs (dry)
4 Tbsps. onion (grated)
4 eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cracker crumbs (buttered)
Quarter, slice and cook squash, drain and place in a mixing
bowl then mash with a fork, leave some chunks. Melt butter
in hot milk and pour over bread crumbs, mix well and add
to the squash. Beat eggs then add salt, pepper, and onion
add this to squash mixture stirring good. Pour into a buttered
baking dish and top with buttered cracker crumbs. Bake at
300 for 30 to 45 mins. until it browns lightly.
serves 6 to 8
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Creamed Asparagus Casserole
1 can asparagus
2 hard boiled eggs
1 can cream of mushroom soup
1 small can mushroom stems & pieces (drained)
1/2 cup cheddar cheese (grated)
1/2 tsp. salt
1 tsp. paprika
1/4 cup almonds (chopped)
Arrange asparagus in a baking dish, slice the eggs and
place on top of asparagus. Season with salt and sprinkle
on paprika. Next, evenly layer the mushrooms and cheese.
Heat soup until it begins to thin, pour over all (do not
stir) and top with chopped almonds. Bake uncovered at 350
for 1/2 hour.
serves 4 to 6
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Creamy Fried Tomatoes
6 large, ripe tomatoes
1 Tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 cup butter
2 Tbsps. flour
1 1/2 cup milk
3/4 tsp. salt
1 1/2 tsp. sugar
3/4 tsp. thick steak sauce
1 1/2 tsp. prepared mustard
Cut off top and bottom of the tomatoes then half tomatoes
crosswise. Combine 1 Tbsp. flour, 3/4 tsp. salt, and pepper;
sprinkle over tomato halves. Melt the butter in a skillet,
saute tomatoes until barely tender. Place 10 halves on a
heated platter. Mash the two halves left in the skillet
and remove the skins. Stir in the 2 Tbsps. of flour, then
the milk and the rest of the ingredients. Cook slowly until
creamy and pour over the tomatoes.
serves 5
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Green Bean Casserole
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
8 Tbsps. butter and more for the dish
2 cups milk
1/3 cup bread crumbs (dry)
3 medium onions (1-diced, 2-sliced into rings)
6 Tbsps. self-rising flour
2 tsps. salt
1/2 tsp. pepper
1 tsp. garlic (grated)
1 1/2 bell peppers (seeded and sliced into 1/4 inch strips)
1 pound of button mushrooms (sliced thin)
1 cup of Parmesan cheese (grated)
1/4 cup of vegtable oil
NOTE: I like to use 1/2 red, 1/2 yellow, and 1/2 green bell pepper for looks.
In a large skillet over medium heat, melt 2 tablespoons butter. Add the 1 cup of diced onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with the salt, pepper and garlic.
Cook the green beens until bright green and just tender, 4 to 5 minutes then drain off the hot water and cool under cold water stream. Toss together with the sauted mixture and set aside.
Melt the remaining 6 tablespoons butter in a medium saucepan over medium heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 1 to 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 to 4 minutes. Remove from heat, and let cool to room temperature, stirring occasionally, then mix together with the vegtables.
Butter a 9-by-13-inch glass or ceramic baking dish. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Sprinkle on the other half the grated Parmesan then top with the bread crumbs.
While you bake the casserole heat the vegtable oil in a medium saucepan and fry the onion rings until the are nice and brown then drain on a paper towel.
Bake the casserole at 350, covered with foil, until mixture is bubbly and heated through, about 30 minutes. Switch the oven to broil, uncover and broil until the top is golden brown. Remove the casserole from the oven and top with the browned onion rings. Allow the casserole to cool for at least 15 mins. before serving.
serves 6 to 8
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