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 … Continue reading Spinach Madeleine

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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 … Continue reading Sweet Potato Balls

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 … Continue reading Candies Yams

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 … Continue reading Hot Corn