Spinach Madeleine

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 spinach as directed. Drain well and reserve liquor, Melt oleo and add flour, stirring constantly until blended, not brown. Add onions; cook until clear. Add milk and liquor slowly and cook until smooth and thick. Add seasonings. Add cheese, in small pieces. Add spinach, making sure that it has no excess liquid. Put in casserole dish; top with bread crumbs and bake at 350° for 30 minutes.

Sweet Potato Balls

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 of flour and cream well. Place in refrigerator until chilled, then spoon into small balls using marshmallows for center. Crush corn flakes and roll sweet potato and marshmallow balls in corn flake crumbs. Fry in deep fat until brown or bake on greased cookie sheet until brown. Makes about 15 medium sized balls.

Sweet Potato Casserole

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
  • 1/2 cup flour
  • 1 cup chopped pecans

Melt butter and mix in remaining ingredients. Sprinkle on top of potato mixture. Bake 25 minutes at 350°. Serves 10 to 12.

Candies Yams

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 and orange in saucepan. Bring to a boil and add potatoes. Cook until syrup is thick and potatoes are done. Add 2 or 3 tablespoons of butter.

Eggplant Casserole

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 40 minutes at 350°. This casserole will freeze well.

Yellow Squash 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 bread. Add squash. Turn into casserole and bake 45 minutes at 350°.

Squash Casserole

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.

Corn Casserole

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.

Hot Corn

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 with shredded cheese. Bake for 30 minutes at 350° until cheese is melted.