Aunt June's Yellow Squash Puffs
Bacon-Scallion Mashed Potatoes
Baked Shoestring Potatoes
Batter Fried Corn on the Cob
Buttered Parsley Potatoes
Cheddar Mashed Potatoes
Cheese Frosted Cauliflower
Fried Eggplant
Grandma Hazel's Eggplant Casserole
Grandma Hazel's Squash Casserole
Grandma Hazel's Stuffed Green Peppers
Green Beans
Mashed Potatoes
New Potato Casserole
Scalloped Corn
Scalloped Potatoes
Stir Fried Chinese Cabbage
Teresa's Green Beans with Almonds
| 3/4 | pound yellow squash |
| 1 | onion, medium chopped |
| 1/2 | cup flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1/3 | cup cornmeal |
| 1 | egg, beaten |
| vegetable oil | |
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Cook squash and onion in small amount of water, until tender. Combine flour baking powder, salt, and cornmeal. Mix well. Add to squash mixture. Add egg and stir until well blended. Drop by level tablespoon into hot oil. Cook until golden brown, turning once. Drain on paper towel.
Nutrition Facts
Amount Per Serving:
Calories 148 - Calories from Fat 38
Percent Total Calories From: Fat 26%, Protein 12%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 43mg, Sodium 318mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 332 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units
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| 2 | pounds potatoes, peeled and cut into 1/2 inch chunks |
| 4 | cloves garlic, peeled |
| 5 | slices bacon, cut in 1/2 inch pieces |
| 1 | cup scallion top, thinly sliced |
| 1/2 | cup milk, warmed |
| 1/2 | cup sour cream |
| 1 | tablespoon salt |
| 1/4 | teaspoon pepper |
Cook potatoes and garlic in a large pot with lightly salted water to cover 13-15 minutes until potatoes are fork-tender.
Meanwhile fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 t. drippings. Add scallions; saute 1 minute or until soft, but not brown. Add bacon.
Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt, and pepper. With a wooden spoon, beat in scallions and bacon. Reheat if necessary.
Nutrition Facts
Amount Per Serving:
Calories 399 - Calories from Fat 113
Percent Total Calories From: Fat 28%, Protein 11%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 24mg, Sodium 1954mg, Total Carbohydrate 60g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 270 units, Vitamin C 44 units, Calcium 0 units, Iron 3 units
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| 4 | medium baking potatoes |
| 3 | tablespoons butter |
| 1 1/2 | teaspoons salt |
| 1 | dash pepper |
| 1/2 | cup Grated Sharp Process American cheese |
| 2 | tablespoons parsely, chopped |
| 1/2 | cup heavy cream |
Butter a casserole dish that can be covered.
Cut the potatoes in thin lengthwise strips as for french fries and place in dish. Dot with butter; sprinkle with salt, pepper, cheese, and parsley. Pour cream over the potatoes. Cover and bake in very hot oven (400°) about 1 hour or until done. Sprinkle with extra chopped parsley before serving.
*can add onions
Nutrition Facts
Amount Per Serving:
Calories 454 - Calories from Fat 210
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 73mg, Sodium 1213mg, Total Carbohydrate 53g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 893 units, Vitamin C 26 units, Calcium 0 units, Iron 3 units
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| oil, for deep-frying | |
| 3/4 | cup cornmeal |
| 1/2 | cup Parmesan cheese, grated |
| 1/3 | cup flour |
| 3/4 to 1/2 | teaspoon garlic salt |
| 3/4 | cup milk |
| 2 | tablespoons oil |
| 1 | egg |
| 2 | packages frozen corn on the cob, thawed, the small ears |
| 1 | cup cornflake crumbs |
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In deep fat fryer or heavy saucepan, heat oil to 375° F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately
Nutrition Facts
Amount Per Serving:
Calories 120 - Calories from Fat 53
Percent Total Calories From: Fat 44%, Protein 14%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 23mg, Sodium 95mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 138 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
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| 1 1/2 | lb. small red potatos, cut into bite sized chuncks |
| 1/4 | teaspoon salt |
| 2 | tablespoons fresh parsley, (finely chopped) |
| 4 | tablespoons butter |
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Preparation:In a medium sized saute pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into saute pan. Place freshly chopped parlsey and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper.
An optional way to make these is to add one sliced onion to the potatoes during the boiling process.
Nutrition Facts
Amount Per Serving:
Calories 420 - Calories from Fat 415
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 29g, Cholesterol 124mg, Sodium 1054mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2133 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
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| 6 | cups water |
| 4 | cups potatoes, peeled and diced |
| 4 | cloves garlic, peeled(large cloves) |
| 1 | teaspoon salt, divided |
| 3/4 | cup milk |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | cup shredded cheddar cheese, (4 oz.) |
| 2 | tablespoons butter or margarine, cut up |
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1. Bring water, potatoes, garlic and 1/2 teaspoon of the salt to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes or until potatoes are fork-tender. 2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and the pepper. Mash with potato masher until smooth. Remove from heat and stir in cheese and butter until melted. Makes 4 servings.
Nutrition Facts
Amount Per Serving:
Calories 341 - Calories from Fat 263
Percent Total Calories From: Fat 77%, Protein 8%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 18g, Cholesterol 87mg, Sodium 2652mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1101 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
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| 1 | head cauliflower, medium |
| 1/2 | cup mayonnaise |
| 2 | teaspoons mustard |
| 3/4 | cup cheddar cheese, shredded |
Remove leaves and trim base of cauliflower. Wash. Precook whole in boiling salted water 12 to 15 minutes. Drain. Place on ungreased shallow pan. Sprinkle with salt. Combine mayonnaise and mustard; spread over cauliflower. Top with 3/4 cup cheese. Bake at 375° for about 10 minutes or till cheese is melted and bubbly.
Nutrition Facts
Amount Per Serving:
Calories 311 - Calories from Fat 265
Percent Total Calories From: Fat 85%, Protein 9%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 9g, Cholesterol 32mg, Sodium 336mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 338 units, Vitamin C 61 units, Calcium 0 units, Iron 1 units
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| 1 | eggplant, peeled and sliced |
| 1 | egg |
| 1 | cup milk |
| 1 | cup cornmeal, mix |
| 1/2 | teaspoon salt |
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Soak egplant in salt water for 30 minutes. Drain and rinse. Beat egg with milk in small bowl. Mix salt and cornmeal mix. Dip slices in cornmeal mix, and then egg mix, and then in cornmeal mix again. Fry in deep oil until golden brown. Place on paper towel to drain. Serve while hot. *Can cut eggplant french-fry style-1/2" thick is usually best for frying.
Nutrition Facts
Amount Per Serving:
Calories 210 - Calories from Fat 36
Percent Total Calories From: Fat 17%, Protein 14%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 61mg, Sodium 341mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 369 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
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| 1 | medium eggplant |
| 3 to 2 | tablespoons butter |
| 2 | tablespoons green bell peppers, chopped |
| 2 | tablespoons onions, chopped |
| 2 | cups canned tomatoes, can use fresh, just cook longer |
| 1 | teaspoon salt |
| Pepper to taste | |
| 3 | slices whole wheat bread, torn into small pieces |
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Pare the eggplant and cut into small even pieces. Melt two tablespoons butter in frying pan. Saute' green pepper and onion until tender.
Add tomatoes, salt, eggplant, and pepper; simmer 10 minutes. Pour into greased baking dish.
Melt remaining butter and mix with bread cubes.
Spread over top of eggplant mixture.
Bake at 350° for 20 minutes or until eggplant is tender and topping is brown.
Nutrition Facts
Amount Per Serving:
Calories 169 - Calories from Fat 62
Percent Total Calories From: Fat 37%, Protein 10%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 16mg, Sodium 915mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 1032 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units
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| 1 | onion, chopped |
| 2 | cups yellow squash, sliced |
| 1 | egg, beaten |
| 3/4 | cup Velveeta, grated |
Cook squash and onion, in water until tender. Add salt, pepper, cheese stirring until cheese is melted. Stir in egg. Pour into a greased qt. casserole. Top with buttered fresh bread crumbs and bake 350° for 20 minutes.
Nutrition Facts
Amount Per Serving:
Calories 35 - Calories from Fat 9
Percent Total Calories From: Fat 25%, Protein 21%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 35mg, Sodium 12mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 199 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
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| 4 | green bell peppers, medium-sized |
| 2 | tablespoons shortening |
| 1/4 | cup celery, chopped |
| 1 | cup rice, cooked |
| 1/4 | cup chili sauce |
| 2 | ounces cheese, grated (1/2 cup) |
| 1/4 | teaspoon salt |
| 1/2 | cup bread crumbs, with melted butter or margarine |
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Cut out stem ends of peppers, and remove seeds. Boil peppers 5 minutes in salted water; drain.
Heat fat and cook celery in it until tender.
Add rice, chili sauce, cheese, and salt.
Fill peppers with rice mixture; top with crumbs. Place in a half inch of hot water in a baking dish.
Bake at 350°. until peppers are tender and crumbs browned-about 30 minutes.
Nutrition Facts
Amount Per Serving:
Calories 368 - Calories from Fat 116
Percent Total Calories From: Fat 32%, Protein 10%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 16mg, Sodium 338mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 2097 units, Vitamin C 71 units, Calcium 0 units, Iron 3 units
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| 2 | pounds fresh green beans |
| 5 | slices bacon, cut into small pieces |
| 1 | onion, (small) chopped |
| 1/4 | teaspoon pepper |
| 1 | salt |
| 1/2 | teaspoon sugar |
| 1 1/3 | cups water |
Combine ingredients in large sauce pan. Cover and simmer for about 1 hour or until green beans are soft and tender
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 48
Percent Total Calories From: Fat 29%, Protein 19%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 9mg, Sodium 466mg, Total Carbohydrate 21g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 1518 units, Vitamin C 44 units, Calcium 0 units, Iron 3 units
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| 1 | pound potato, sliced thin |
| 1/2 | stick butter |
| 1/4 | cup heavy cream |
| salt and pepper, to taste | |
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Boil potatoes in enough salted water to prevent sticking until mushy. Add in butter and milk. Beat with electric mixer until smooth and creamy, salt and pepper to taste.
Nutrition Facts
Amount Per Serving:
Calories 125 - Calories from Fat 42
Percent Total Calories From: Fat 34%, Protein 7%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 213mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 182 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
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| 15 to 10 | small new potatoes |
| 3 | tablespoons margarine |
| 6 | slices bacon |
| 1 | bunch green onion |
| 1 | 8 oz. bottle ranch dressing |
| 2 | cups grated cheddar cheese |
Boil new potatoes and drain. Fry bacon and crumble. Cube potatoes and place in casserole dish and top with butter. Chop green onions. Layer remaining ingredients in this order: green onion, bacon, ranch dressing and cheese. Can heat in oven for a few minutes to melt cheese.
Nutrition Facts
Amount Per Serving:
Calories 339 - Calories from Fat 200
Percent Total Calories From: Fat 59%, Protein 16%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 10g, Cholesterol 46mg, Sodium 436mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 634 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units
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| 1/4 | cup onion |
| 2 | tablespoons butter |
| 2 | tablespoons flour |
| 1 | tablespoon salt |
| 1/2 | teaspoon paprika |
| 1/4 | teaspoon dry mustard |
| dash pepper | |
| 3/4 | cup milk |
| 2 | cups corn |
| 1 | egg, slightly beaten |
Saute' onion in butter until golden. Blend in dry ingredients. Cook until bubbly. Remove from heat. Gradually add milk bring to a boil 1 minute stirring constantly. Remove from heat. Add corn and egg. Pour into 1 quart dish, top with buttered crumbs. Bake 20-30 minutes at 350°.
Nutrition Facts
Amount Per Serving:
Calories 144 - Calories from Fat 55
Percent Total Calories From: Fat 39%, Protein 12%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 50mg, Sodium 1230mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 522 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
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| 3 | potatoes, medium-sized, pared and sliced |
| 1 | tablespoon flour |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup hot milk |
| 1 | tablespoon butter |
Put a layer of potatoes in a greased baking dish and sprinkle with some of the flour, salt, and pepper. Repeat until all the potatoes are used.
Pour milk over potatoes and dot with the fat.
Cover and bake at 350° 30 minutes. Remove cover and continue baking until potatoes are not brown enough on top, place the uncovered dish under the broiler for 3 to 5 minutes.
Nutrition Facts
Amount Per Serving:
Calories 234 - Calories from Fat 46
Percent Total Calories From: Fat 20%, Protein 10%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 653mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 186 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units
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| 1 | head cabbage, medium-sized |
| 3 | tablespoons salad oil |
| 1/2 | teaspoon sugar |
| 3 | tablespoons soy sauce |
| 1/2 | onion, chopped |
Cut cabbage crosswise into 1/2" pieces. In Dutch oven, wok or electric skillet, cook cabbage on high heat stirring frequently. Stir fry until cabbage is well-coated. Sprinkle with soy sauce and sugar. Reduce heat, continue stir-frying 5-8 minutes more until tender crisp
Nutrition Facts
Amount Per Serving:
Calories 175 - Calories from Fat 96
Percent Total Calories From: Fat 55%, Protein 9%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 813mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 286 units, Vitamin C 109 units, Calcium 0 units, Iron 2 units
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| 1 | stick butter |
| 3 | Tblsp. dry minced garlic |
| 3/4 | cup sliced almonds |
| 2 | cans french cut green beans; drained |
| salt and pepper to taste | |
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In large skillet, saute garlic and almonds in butter until almonds begin to brown. Add green beans to skillet; stir. Add salt and pepper to taste. Simmer for about five minutes, stirring a couple of times.
Nutrition Facts
Amount Per Serving:
Calories 103 - Calories from Fat 102
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 116mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 428 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
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