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and Glazes


Menu


Corn Fritters

Creamed Okra and Corn

Oven Creamed Potatos

Stuffed Squash

Potato Salad

Squash Casserole

Creamed Asparagus Casserole

Creamy Fried Tomatoes





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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