1 bell pepper, chopped
2 stems celery, chopped
1 red onion, chopped
8 green onions, chopped
1 stick butter
2 cans cream of potato soup
1 8-oz. cream cheese
1 can Mexicorn or whole kernel corn
1 sm. can crabmeat
2 sm. cans tiny shrimp
2 c. milk (or enough for thickness you desire)
Salt & pepper to taste
Saute pepper, celery, & onions in butter. Add potato soup, cream cheese,corn, & milk. Simmer till hot through & cream cheese is melted. Add shrimp & crabmeat. Serve.
1 can peach pie filling
1 can fruit cocktail, drained
1 can chunk pineapple, drained
1 pkg. frozen strawberries, thawed
2 bananas, sliced
Combine peach pie filling, fruit cocktail, pineapple, strawberries, and bananas in large bowl. Keep chilled until time to serve.
Layer carrots, onions, and pepper in glass casserole dish with lid. Combine soup, vinegar, oil, sugar, mustard, and Worcestershire sauce. Stire until well mixed and bring to a boil. Pour over vegetables. Refrigerate overnight.
1 onion, chopped
1 bell pepper, chopped
1 lb. ground chuck
1 can Ranch style beans
1 can Ro-Tel tomatoes & chilies
1 can diced tomatoes
1 can whole kernel corn
1 can tomato soup
Saute onion and bell pepper. Brown and drain ground chuck. Add beans, tomatoes and chilies, tomatoes, corn, and soup. Simmer about 30 minutes.
2 c. grated carrots
1 (11 oz.) can mandarin oranges, drained
1 c. pineapple chunks, drained
1 c. flaked coconut
1/2 c. raisins
1 (8 oz.) carton sour cream
Combine carrots, oranges, pineapple, coconut, and raisins; stir well. Chill 2 or 3 hours. Stir in sour cream. Serve on lettuce leaves.
1 cut up chicken
1 pkg. shrimp boil
1 pkg. shell noodles
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green onion
2 pkg. buttermilk dry salad dressing
Boil chicken in shrimp boil. Remove from broth and let cool. Cook noodles in broth until tender. Drain well. Mix chicken, noodles, celery, onion, and green onion. Mix salad dressing according to package directions. Mix together. May be served chilled or warm.
32 oz. thawed hash browns
2 large chopped onions
2 cans cream of chicken soup
12 oz.
sour cream
1 stick melted oleo
1 cup crushed corn flakes
1 cup grated cheese
Place hash browns and chopped onion in a 9x13 baking dish. Mix cream of chicken soup & sour cream. Pour over potatoes & onion. Top with grated cheese. Drizzle melted oleo over mixture. Cover with crushed corn flakes. Bake at 350° F for 45 minutes.
1 can mandarin oranges
1 large can crushed pineapple
16 oz small curd cottage cheese
8 oz cool whip
3 oz orange
Jell-O
Fold cottage cheese into cool whip. Drain fruit well & add orange Jell-O. Mix well & add to cottage cheese mixture. Chill before serving.
Boil chicken until done. Dice enough chicken to make 4 cups. Stir in pickles, celery, onion, apple, & pecans. Add Miracle Whip & mix well. Add salt & pepper to taste. Stir in eggs until well mixed. You may use sweet pickle relish in place of sweet pickles.
1 can red kidney beans, drained
1 can yellow wax beans, drained
1 can French cut green
beans, drained
1 jar pimento, drained
1/2 cup celery, finely chopped
2 tbs. minced onion
1/2
cup wine vinegar
1/2 cup oil
1/2 cup sugar
Combine beans, pimento, celery, & onion. Mix together vinegar, oil, & sugar. Pour over bean mixture & mix well. Let set several hours (or overnight) before serving.
2 cups squash, cooked, drained, & mashed
2 cups cornbread, crumbled
1 can cream of
mushroom soup
1/4 cup melted margarine
1 can cheddar cheese Soup
1 onion, chopped
1/2
cup chopped celery
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
2 eggs
Preheat oven to 350°. Mix all Ingredients together. More salt & pepper may be added if desired. Grease a 9x13- inch pan & spread mixture in prepared dish. Bake 40 minutes.
6 yellow squash1 chopped onion
1/2 cup bacon drippings
2 tbs. salt
1 tsp. black pepper
Wash squash & cut into slices. Put in a large saucepan with 2 TBS salt. Cover with
water & boil until squash is tender. Drain well. Sauté onion & bacon drippings in a large
skillet. Add squash & black pepper. Cook over medium high heat, stirring constantly with
a spatula, until squash begins to brown. More salt & pepper may be added if desired.
Serve while hot.
16 oz. pkg. frozen, sliced okra
2 cups Canola oil
3/4 cup all purpose flour
1 cup yellow corn
meal1 tsp. salt
1/2 tsp. pepper
2 cup milk
2 eggs, beaten
Thaw okra. Combine beaten eggs & milk. Place thawed okra in milk & let stand for 15
minutes. Drain okra a small portion at a time. In a large freezer bag, combine flour,
meal, salt, & pepper. Add drained okra & shake to coat well. Heat oil in a large skillet.
Drop a single layer of coated okra into hot oil. Cook until browned turning only once
with a spatula. Drain on paper towels. Repeat until all okra is cooked. Serve while hot.
1 lb. okra, fresh or frozen, sliced
1 can stewed tomatoes
1 chopped onion
4 slices bacon
1
tsp. sugar
salt & pepper to taste
Fry bacon until crisp. Remove bacon & crumble. Sauté onion in bacon drippings until
clear. Put sliced okra in a iron skillet. Add a little water to prevent okra from browning.
Cook okra until all the slime is gone. Keep adding water as needed. When okra is ready,
add onion, crumbled bacon, tomatoes, sugar, & salt & pepper. Simmer over low heat for
15 minutes.
30 large mushrooms
1 cup herb stuffing
1 lb. hot ground sausage
1 chopped onion
2 eggs
1/2
cup grated Parmesan cheese
1 tbs. canola oil
Cooking Spray
Preheat oven to 350°. Wash mushrooms & remove stems. Brown sausage (until done) & onion in 1 tbs. oil . Stir in cheese & stuffing mix. Add eggs & mix well. Fill mushrooms with mixture with mound on top. Spray a cookie sheet with cooking spray. Place filled mushrooms on prepared cookie sheet. Bake 25 to 30 minutes.
6 sweet potatoes
1/2 cup margarine
1 cup brown sugar
2 tbs. vanilla extract
1/4 cup water
Preheat oven to 350°. Boil potatoes in skins until about half done. Drain water from potatoes , remove skins, & cut in lengthwise slices. Place slices in a greased baking dish & dot with margarine. Make a syrup by boiling together brown sugar, water, & vanilla. Pour over potato slices. Bake 45-50 minutes, basting frequently with syrup. Cook until potatoes are transparent.
4 slices white bread, toasted & crumbled
1/2 cup melted margarine
1-15 oz. can LeSueur
English peas, drained
1-16 oz. can asparagus
1 can water chestnuts, drained
2 boiled eggs,
chopped
1 can cream of mushroom soup
1/2 cup grated cheese
1 can cream of chicken
soup
1/2 tsp. salt
1/4 tsp. black pepper
Cooking Spray
Preheat oven to 350°. Mix breadcrumbs & melted margarine together. Spray a 2 qt. casserole dish with cooking spray. Place a layer of English peas in bottom, layer asparagus, eggs, water chestnuts. Combine soups, salt, & pepper. Pour over top layer. Sprinkle grated cheese over the soup. Top with breadcrumb mixture. Bake approximately 30 minutes.
1 cup cornmeal
2 egg beaten
2 1/4 cups flour
1 cup milk
1 Tbs. Worcestershire sauce
1/2 tsp.
Tabasco
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. Mrs. Dash
1/4 tsp. Garlic Powder
3/4 tsp.
Cayenne Pepper
1 qt. sliced dill pickles
Vegetable Oil
salt & pepper
Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, Tabasco, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper: mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste. Also works great with peppercorns.
Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them. Serve on white boiled rice with meat and vegetables on top.
4 to 6 green tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs,
beaten
cornmeal or bread crumbs
bacon grease or vegetable oil
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° if frying in batches.
5-7 Potatoes
1 Large Onion
1/2 Medium-Green Pepper
1/3 c. Vegetable Oil
Salt & Pepper to taste
Peel and slice potatoes 1/4 inch thick. Once all potatoes are sliced set aside in medium size bowl of cold water. Heat skillet at med/high heat and add oil. Once skillet is hot turn down heat to medium level, pour excess water off of potatoes and add potatoes, salt and pepper to skillet of hot oil and cover. Allow potatoes to cook for ten minutes, turn potatoes with spatula and add your onions and green peppers. Cover and cook until potatoes are tender and onions are sweet.
