Jane Hebert 2 package frozen, chopped spinach, cooked 4 Tbsp oleo 2 Tbsp flour 2 Tbsp chopped onion 1/2 cup evaporated milk 1/2 cup vegetable liquor 1/2 tsp pepper 3/4 tsp celery salt 1/4 garlic salt Salt to taste 1 tsp Worcestershire sauce 1/2 tsp red pepper 1 (6 oz) roll jalapeno cheese spread Cook … Continue reading Spinach Madeleine
Ruth Drummond 4 medium sweet potatoes 1 Tbsp butter 1/2 tsp pure vanilla Marshmallows 1 egg 1/4 cup sugar 1/3 cup flour 3 cups corn flakes, crushed Peel and boil sweet potatoes until well done, drain well. Cream together sugar, butter, egg and flour. Mix with potatoes. If potatoes are soft, add a small amount … Continue reading Sweet Potato Balls
Patti Dean 3 cups sweet potatoes (about 4 good sized ones) 1/2 cup sugar 1/2 cup butter 2 eggs, beaten 1 tsp vanilla 1/3 cup milk Boil and mash potatoes. Mix in sugar, eggs, vanilla and milk. Put in 13 x 9 inch baking dish. Topping: 1/3 cup melted butter 1 cup light brown sugar … Continue reading Sweet Potato Casserole
Mrs. Sidney Blanchet, Mrs. Ruth Drummond 2 large sweet potatoes, peeled and cut in chunks 1 tsp soda, dissolved 3/4 cup sugar 1/2 cup water 1/4 tsp salt 1/2 orange, thin sliced (if desired) 2 or 3 Tbsp butter Cover potatoes with warm water with soda. Let soak 10 minutes. Drain. combine sugar, water, salt … Continue reading Candies Yams
Ione Scott 2 medium eggplants 1 cup oleo 2 onions, chopped 2 cups bread crumbs 4 eggs 1 cup grated cheese 1/2 tsp baking powder 1/2 tsp salt Pepper to taste 2 Tbsp sugar Boil eggplant and mash. Sauté onions in 1 cup oleo, then add eggplant and other ingredients. Mix and bake 30 to … Continue reading Eggplant Casserole
Jane Hebert 6-7 large squash, sliced 2/3 cups oleo 3 Tbsp bell pepper, chopped 1 egg, beaten 2 slices stale bread 1/2 pound grated Cheddar cheese Salt to taste 1 small onion, chopped Parboil squash in salted water. Drain. Sauté onion and bell pepper in oleo. Add cheese, melting slowly. Add egg and broken stale … Continue reading Yellow Squash Casserole
Hilda Carpenter Cook squash to equal 4 cups. Add: 1 medium onion, chopped 1 cup cream of mushroom soup 2 eggs Salt Pepper Pour into casserole, then top with bread crumbs. Bake at 350° for 1 hour.
Orea Bennett 2 cups cooked squash 1/2 lb ground beef 2 slices light bread 1/2 cup milk 2 eggs Garlic powder Salt 1 Tbsp Worcestershire sauce Sautéed onion, bell pepper or celery (optional) Cheese Brown meat; add other ingredients. Pour into casserole dish. Put cheese on top. Cook at 400° until cheese browns.
Mary D. Freeman 2 (No. 303) cans cream style corn 1/2 cup corn meal 1 beaten egg 1/2 cup sugar 2 cloves garlic 1 chopped onion 1 stick butter Melt butter in casserole dish. Mix other ingredients and pour into dish. Bake at 350° for 45 minutes.
Dee Bevans 1 stick butter 1 chopped onion 2 hot peppers, chopped 2 cups cooked rice 2 cans corn 1 tsp sugar 1 tsp salt 1 tsp pepper 1/2 can shredded cheese Melt butter; add onions and peppers. Mix well. Add cooked rice, corn, sugar, salt and pepper. Mix. Pour into casserole dish and top … Continue reading Hot Corn