STUFF!  

I've tried most, if not all of these, myself and can say this: You'll be glad you tried them, too!

Grandmas's Old-Fashioned Baked Beans

Ingredients:

3 cups (1 1/2 lbs.) dried navy pea beans

3/4-1 lb. very lean salt pork

1 medium onion, chopped                   2 tsps. salt

1/4 cup packed light brown sugar       2 tsps. dry mustard

1 cup light molasses (Grandma's unsulfured is best)

Instructions:

The night before, wash beans and discard stones, broken bits, etc.

Cover beans with 2 quarts cold water, cover and let sit overnight.

Next day, drain into colander and sift through again for discolored or broken beans.

Put beans in 6 quart pot, cover with 2 quarts cold water. Bring to a boil then reduce heat and simmer, covered, 30-60 minutes.

Beans should be just bite tender; will NOT soften once sugars are added. (Adding 1 tsp. baking soda to water will hasten cooking time).

While beans cook, prepare other ingredients:

Trim thick rind and most fat from salt pork; slice almost through at half-inch intervals both horizontally and vertically; as remaining fat dissolves, pork will separate into little chunks.

Put the chopped onion in the bottom of a 4 quart crock pot.

Preheat oven to 300 degrees F.

Drain cooked beans, reserving liquid, and pour into crock pot over onions; bury salt pork, cut side down, in middle of beans.

Mix remaining ingredients and add 1 cup of reserved liquid, heated to boiling; mix well and pour over beans. If necessary, add more reserved liquid to just cover the tops of the beans.

Bake, covered, for 6 hours, stirring once every hour to cook evenly. If beans seem too dry, add a LITTLE reserved liquid. May remove cover for last 1/2 hour to brown tops, if desired.

Margaret's Olive Dip

Ingredients:

1 - 8 oz. or 3 - 3 oz. packages cream cheese, softened

1/2 cup stuffed Spanish olives (with pimentos), finely chopped

1 1/2 tsp. minced onion               1/2 cup milk

1/8 tsp. aromatic bitters           Dash salt & pepper

Instructions:

Combine all ingredients except milk, and mix well.

Add milk a little at a time until desired consistency.

Best flavor blending if made a day in advance and chilled.

Wonderful with chips and cut-up vegetables.

Note: Aromatic or Angostura bitters may be found where flavorings are carried, or in liquor stores.

Barry's Ambrosia

Ingredients:

2 cups Mandarin oranges             2 T. sugar (if desired)

2 cups shredded coconut               2 cups crushed pineapple

2 cups miniature marshmallows   2 cups sour cream

Instructions:

Drain juice from oranges and pineapple.

Mix all ingredients together in large bowl.

Let chill for a few hours, and stir well before serving.

A delicious fruit salad with dinner or as dessert!

Gram's Turkey Stuffing

Ingredients:

Turkey Weight:         8-10 lbs.         10-13 lbs.         13-16 lbs.

Butter/Marg. :             1/2 cup               3/4 cup             1 cup

Onions :                            2                     3                       4

Marjoram :                 1/2 tsp.               1 tsp.               1 1/2 tsps.

Thyme :                       1/2 tsp.               1 tsp.               1 1/2 tsps.

Salt :                             1 tsp.               2 tsps.             3 tsps.

Pepper:                         1/2 tsp.             1 tsp.               1 1/2 tsps.

Parsley flakes:             2 tsps.             1 T.                 2 T.

Celery flakes:             4 tsps.               3 T.                 4 T.

Bread, flaked:             2-3 qts.             3-4 qts.           4-5 qts.

Note: One king-size loaf of bread is enough for about 13 pounds.

Instructions:

Night before: flake slightly stale bread to 1/2" or less with fingers.

Cover with towel overnight or you can make it ahead.

Melt butter in large frying pan.

Add onions and sauté till translucent.

Add seasonings and sauté for 3 minutes more.

Combine butter & seasoning mixture with bread, mix thoroughly.

Stuff loosely in turkey; this stuffing is slightly dry but DELICIOUS! Excess stuffing may be baked, covered, 1/2 hour.

Corn Custard

Ingredients:

12 oz. can whole kernel corn     3 eggs

1 cup light cream                       1 cup milk

1/4 tsp. nutmeg                             2 T. sugar

1/2 tsp. salt                                 1/8 tsp. pepper

Instructions:

Preheat oven to 350 degrees F.

Lightly butter a 1 1/2 quart shallow Pyrex baking dish.

Beat eggs well with mixer and pour over corn.

Stir in rest of ingredients, mixing well.

Turn mixture into baking dish placed in a large, shallow baking pan; pour boiling water into baking pan to a depth of 1 inch.

Bake 50 minutes or until a knife inserted in the center comes out clean.

Joyce's Pea Salad

Ingredients:

2 cups frozen peas, thawed       1/2 cup canned mushrooms

1/2 cup pepperjack cheese       1/2 to 1 cup mayonnaise

1/2 cup spring onion, chopped fine

Instructions:

Combine all ingredients and mix well.

Mayonnaise may be adjusted to your preference.

Serve chilled as a side salad.

Lynn's Green Bean Casserole

Ingredients:

5 or 6 cups fresh string beans

1 can condensed Cream of Mushroom soup

1 can Durkee fried onion rings

Instructions:

Wash and snap ends off beans, and break into pieces.

Cook in lightly salted water till still a little crisp; drain.

Stir in cream of mushroom soup; thin with a little milk if you like.

Pour into Pyrex casserole dish and top with fried onions pressed in slightly.

Bake at 350 or 375 degrees F. for 8-10 minutes.

Nancy's O'Brien Potatoes

Ingredients:

2-lb. pkg. frozen O'Brien potatoes with onions & peppers

1 can cream of mushroom soup     8 ounces sour cream

8 ounces shredded or grated cheddar cheese

2 cups corn flakes                         1 stick butter

1 onion, chopped

Instructions:

Butter a 13" x 9" Pyrex baking dish.

Mix all ingredients except butter and cornflakes together and pour into baking dish.

Melt the stick of butter and pour over cornflakes, stir well to coat them, and pour over potatoes.

Bake at 325 degrees F for 1 hour and 20 minutes.

Deb's Macaroni & Cheese

Ingredients:

12 oz. bag shredded cheddar cheese

1 pound Velveeta or Nice & Cheesy

1 pound elbow macaroni       Paprika

Salt and pepper                     3 T. Margarine

Dry mustard                          Milk

Instructions:

Preheat oven to 375 degrees Fahrenheit.

On medium heat in a Dutch oven on the stovetop melt the margarine.

Add paprika (not too much or it darkens the macaroni) dry mustard and salt and pepper to taste.

Stir in the uncooked macaroni and cook just enough to brown it a little; stir well to mix in spices.

Take off the burner and stir well, spread sliced Velveeta on top of macaroni.

Sprinkle shredded cheese over top, and pour milk over all just to the top of the macaroni.

Cover the Dutch oven and bake for 45-60 minutes; cover can be removed for last 15 minutes to brown top.

When all the milk is absorbed by the macaroni, it's done; depending on oven, may take a little longer.

Amount of macaroni may be doubled, since spices are to taste and milk is to cover macaroni. You may adjust cheese and margarine accordingly if needed. Unless you like very cheesy macaroni, you shouldn't need the full pound of Velveeta.

Pineapple Casserole

Ingredients:

1/2 cup butter or margarine

1 cup sugar             4 eggs

One 20 ounce can crushed pineapple (drained)

5 slices white bread, cubed, with top crust removed

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Grease a one and a half quart Pyrex casserole dish (the butter wrapper is good for this).

Cream butter and sugar well, beat in eggs one at a time.

Stir in the drained pineapple and fold in the bread cubes.

Pour into greased casserole and bake uncovered for one hour till slightly brown on top.

If you wish to double the recipe, do NOT double the sugar. This recipe will look somewhat curdled as it cools; this is normal. Single batch serves 6.

Thanks to Cass Peronace of DelHOH for this delicious and unusual recipe!

Larry's Egg Bake

Ingredients:

10 large eggs             1 T. Dijon mustard

1/4 cup butter             1 tsp. salt

1/2 cup sour cream     1/2 cup milk

1 cup shredded cheese (Cheddar, Mozzarella or mixed)

1/2 cup shredded Mozzarella cheese for topping

1/2 cup chopped Vidalia onion (or green onions with tops)

6 slices thick bacon (maple flavor preferred)

Instructions:

Preheat oven to 325 degrees Fahrenheit.

Melt the butter in a 9" square Pyrex or silicone casserole dish. Tilt the dish to cover the bottom and partially up the sides.

Fry the bacon slowly and evenly, then drain on paper towel and rip into one-inch pieces.

Fry the onions just until they start to turn golden; use either reserved bacon grease or a little butter or margarine.

In a large bowl, mix the eggs, cream, milk, salt, mustard and 1 cup of shredded cheese.

Beat with a manual mixer then stir in the onion.

Pour a 1/8 inch layer of mixture into the butter-coated casserole dish and then lay the ripped bacon evenly in the bottom of the dish.

Add the remainder of the mixture, being careful not to disturb the placement of the bacon.

Bake at 325 degrees F. for 25 minutes, then sprinkle the remaining 1/2 cup Mozzarella cheese over the top and return to the oven until the eggs are set (approx. 10-15 minutes)

Cut into squares and serve.

"A Brunch to make your guests rave!" Prep time 35-45 minutes. Serves 6 to 8.

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