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Side Dishes:
Indian-style corn casserole
1/2 cup butter
1/4 cup green bell pepper, chopped
1/2 cup onion chopped
1 can creamed corn, 17 oz. size
1 can nibblet corn, 17 oz. undrained
3 whole eggs
1 tsp. vegetable seasoning
1/2 cup sour cream
1 pkg. Jiffy corn muffin mix
1 cup grated cheddar cheese
Preheat over to 375. Grease a 2-quart
casserole with non-stick spray. In a pan,
melt the butter, add green peppers and
onions and cook until almost tender. In a
large bowl combine the creamed corn and
the niblets corn, eggs, seasoning, sour cream,
and muffin mix. Stir together well. Pour
everything from the pan and the bowl into the
casserole, then sprinkle with cheese. Bake
for 30 minutes or until firm.
Potato Salad with Bacon
5 large potatoes
4 slices bacon
3 eggs
1/4 cup milk
1/4 cup chopped purple onions
1/4 cup chopped celery
1 tablespoon chopped dill pickles
3 tablespoons mayonnaise
salt & black pepper to taste
A dash of hot sauce
Boil potatoes whole with skin on until they are tender,
about thirty minutes after they come to a boil. While they
cook, boil eggs in another pot and chop up bacon and fry
until crisp. Leave bacon pieces and grease in pan.
When the potatoes are tender, drain and let cool a little.
While still warm, peel and cut into small chunks and place
in large bowl. Peel and chop the boiled eggs and place in
small bowl, adding in with them the milk, onions, celery,
pickles, mayonnaise, salt, pepper, hot sauce, the bacon
and the bacon grease from the pan. Mix well. Pour this
dressing over the warm potatoes and stir in. Add more or
less hot sauce, mayonnaise, salt, pepper, or any other
addition depending on your taste.
Stuffed Mirlitons
4 large mirlitons
1 large onion, chopped
1 garlic clove, optional
½ cup chopped celery
3 tbs shortening
¾ pounds cooked shrimp, cleaned
½ cup grated sharp cheese
¼ cup buttered breadcrumbs
½ ts monosodium glutamate (MSG)
salt and pepper to taste
Parboil mirlitons until almost tender. Cut in
half and scoop out meat. Set aside. Sauté
onion and garlic in a heavy skillet until
transparent. Add celery and cook until
tender. Mash mirliton meat, mix with shrimp,
MSG, cheese, and sautéed onions, garlic and
celery. Fill mirliton shells with mixture.
Sprinkle on additional cheese and
breadcrumbs. Bake in moderate oven, 350,
until crumbs or browned.
Creamy Vegetable Medley
1 (16 ounce) package frozen broccoli, carrots and cauliflower
combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
1/3 cup sour cream
1 (2.8 ounce) can French-fried onions, divided
1/4 teaspoon black pepper
Cook vegetables according to package directions and then
drain. Preheat oven to 350. In a large bowl combine vegetables,
half the cheese, half the fried onions, and all of the soup, sour
cream and pepper. Pour into a deep pie plate or any casserole
dish. Bake for 30 minutes. Sprinkle with the other half of the
cheese and fried onions; bake for another 5 minutes.
Company's Comin' Baked Beans
1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. ketchup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon until crisp, then remove from pan and crumble.
Toss celery and onion into the drippings and cook until
tender. Move them to a bowl so you can drain excess
grease. In the same pan brown ground beef with garlic.
Drain meat. Next combine cooked beef and the celery and
onion with the baked beans. Stir in ketchup and mustard. In
another pot dissolve beef bouillon cubs in boiling water, and
then pour into bean mixture along with bacon. Add salt and
pepper to taste. Stir. Bake 1 hour and 15 min at 375.
Restaurant-Style Potato Skins
6 potatoes
8 ounces shredded Cheddar cheese
1/8 cup bacon bits
16 ounce container sour cream
Grease a medium size-baking pan. Pierce
each potato with a fork and then
microwave until they are soft, about 10
minutes are so, depending on the size of the
potatoes. Once done, cut them in half
length ways. Scoop the inside out of the
potatoes, until 1/4 inch of the potato shell
remains. (Save the insides of the potatoes
to make mashed potatoes with or to just
eat with butter and or sour cream.)
Next heat some vegetable oil in a deep
fryer to 365. Fry potato skins in hot oil for
5 minutes. Drain potatoes on paper towels.
After they cool fill each potato shell with
cheese and bacon bits. Arrange them on
the baking pan. Bake for 7 minutes at 375,
or until the cheese is melted. Serve hot with
a dollop of sour cream on each.
Baked Macaroni with Pepperoni
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion and garlic powder to taste
Cook macaroni following package directions.
Drain. Preheat oven to 350. Grease a medium
baking dish, then pour in the macaroni and all
other ingredients. Stir together and bake for
about 45 minutes.
Amazing Crab Shells
36 jumbo pasta shells
2 (8 ounce) packages cream cheese
1 pound imitation crabmeat or real crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Cook pasta shells following package directions.
Drain and set aside. In a large bowl mix all other
ingredients but the shrimp and crab together. When
well mixed toss in the shrimp and stir, and then lastly
mix in the crabmeat. Stuff mixture into the pasta
shells. Chill for at least a couple of hours before
serving. This is a great one to do the night before.
Mustard Greens
1 lb. frozen chopped mustard greens
Water or chicken broth to cover
½ lb. bacon, diced and fried crisp
½ cup chopped green onions
Salt and black pepper
Chop up bacon and then cook in a large
pot over high heat until dark brown.
Lower the heat some and dump in
mustards and green onions. Stir around
for a couple of minutes and then add
enough water, chicken broth or even a
mixture of both, to cover the greens.
Bring to a boil and then reduce the heat.
Cover and cook until greens are tender,
about 30 minutes. Before you serve
add salt, pepper, and even hot sauce to
taste. Depending on how salty the bacon
is and if you use chicken broth or not,
you might not even need to add any salt.
Sweet Rosemary Potatoes
4 large onions, thinly sliced
1/2 cup light brown sugar
1/2 cup butter
6 large Yukon Gold potatoes, scrubbed and sliced with peel
1 cup heavy cream
2 sprigs fresh rosemary, chopped
Melt butter in pan, add onion and brown sugar and cook over low
heat until onions caramelize. Coat a medium size-baking dish with
non-stick spray. Put one layer of sliced potatoes in the bottom of
the dish followed by a thin layer of the onion mixture. Drizzle some
cream over the top and sprinkle on some rosemary. Keep layering
in the same way until you run out of ingredients. Bake for 1 hour in
350 degrees preheated oven or until golden brown on top.
Baked Sweet Potato Fries
4 large sweet potatoes
1/4 cup good olive oil
Salt to taste
Preheat oven to 400. Peal and clean sweet
potatoes and then cut them into French-fry
size strips. Toss them with olive oil. Spray
a baking sheet with cooking oil. Arrange
sliced potatoes on the baking sheets. Bake
for 30 to 40 minutes, turning potatoes over
about halfway through the time. You can
bake them until soft or until they brown,
depending on how you like them. When
done, sprinkle with salt and serve warm.
Bourbon Mashed Sweet Potatoes
2 (32-ounce) cans sweet potatoes, drained and mashed
1/3 cup light brown sugar
1/4 cup evaporated milk
2 tbsp. butter, melted
1 tbsp. bourbon
Salt and pepper to taste
Preheat oven to 350. Place all ingredients in bowl and blend
until creamy. Pour into a baking dish and bake for 15
minutes or until heated through.
Nice and Easy Mushroom Rice
1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter
Combine rice, soup, broth, mushrooms and butter in a
small casserole dish. Bake in a preheated 350 degrees
oven for about one hour.
Indian-style corn casserole
1/2 cup butter
1/4 cup green bell pepper, chopped
1/2 cup onion chopped
1 can creamed corn, 17 oz. size
1 can nibblet corn, 17 oz. undrained
3 whole eggs
1 tsp. vegetable seasoning
1/2 cup sour cream
1 pkg. Jiffy corn muffin mix
1 cup grated cheddar cheese
Preheat over to 375. Grease a 2-quart
casserole with non-stick spray. In a pan,
melt the butter, add green peppers and
onions and cook until almost tender. In a
large bowl combine the creamed corn and
the niblets corn, eggs, seasoning, sour cream,
and muffin mix. Stir together well. Pour
everything from the pan and the bowl into the
casserole, then sprinkle with cheese. Bake
for 30 minutes or until firm.
Potato Salad with Bacon
5 large potatoes
4 slices bacon
3 eggs
1/4 cup milk
1/4 cup chopped purple onions
1/4 cup chopped celery
1 tablespoon chopped dill pickles
3 tablespoons mayonnaise
salt & black pepper to taste
A dash of hot sauce
Boil potatoes whole with skin on until they are tender,
about thirty minutes after they come to a boil. While they
cook, boil eggs in another pot and chop up bacon and fry
until crisp. Leave bacon pieces and grease in pan.
When the potatoes are tender, drain and let cool a little.
While still warm, peel and cut into small chunks and place
in large bowl. Peel and chop the boiled eggs and place in
small bowl, adding in with them the milk, onions, celery,
pickles, mayonnaise, salt, pepper, hot sauce, the bacon
and the bacon grease from the pan. Mix well. Pour this
dressing over the warm potatoes and stir in. Add more or
less hot sauce, mayonnaise, salt, pepper, or any other
addition depending on your taste.
Stuffed Mirlitons
4 large mirlitons
1 large onion, chopped
1 garlic clove, optional
½ cup chopped celery
3 tbs shortening
¾ pounds cooked shrimp, cleaned
½ cup grated sharp cheese
¼ cup buttered breadcrumbs
½ ts monosodium glutamate (MSG)
salt and pepper to taste
Parboil mirlitons until almost tender. Cut in
half and scoop out meat. Set aside. Sauté
onion and garlic in a heavy skillet until
transparent. Add celery and cook until
tender. Mash mirliton meat, mix with shrimp,
MSG, cheese, and sautéed onions, garlic and
celery. Fill mirliton shells with mixture.
Sprinkle on additional cheese and
breadcrumbs. Bake in moderate oven, 350,
until crumbs or browned.
Creamy Vegetable Medley
1 (16 ounce) package frozen broccoli, carrots and cauliflower
combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
1/3 cup sour cream
1 (2.8 ounce) can French-fried onions, divided
1/4 teaspoon black pepper
Cook vegetables according to package directions and then
drain. Preheat oven to 350. In a large bowl combine vegetables,
half the cheese, half the fried onions, and all of the soup, sour
cream and pepper. Pour into a deep pie plate or any casserole
dish. Bake for 30 minutes. Sprinkle with the other half of the
cheese and fried onions; bake for another 5 minutes.
Company's Comin' Baked Beans
1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. ketchup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste
Fry bacon until crisp, then remove from pan and crumble.
Toss celery and onion into the drippings and cook until
tender. Move them to a bowl so you can drain excess
grease. In the same pan brown ground beef with garlic.
Drain meat. Next combine cooked beef and the celery and
onion with the baked beans. Stir in ketchup and mustard. In
another pot dissolve beef bouillon cubs in boiling water, and
then pour into bean mixture along with bacon. Add salt and
pepper to taste. Stir. Bake 1 hour and 15 min at 375.
Restaurant-Style Potato Skins
6 potatoes
8 ounces shredded Cheddar cheese
1/8 cup bacon bits
16 ounce container sour cream
Grease a medium size-baking pan. Pierce
each potato with a fork and then
microwave until they are soft, about 10
minutes are so, depending on the size of the
potatoes. Once done, cut them in half
length ways. Scoop the inside out of the
potatoes, until 1/4 inch of the potato shell
remains. (Save the insides of the potatoes
to make mashed potatoes with or to just
eat with butter and or sour cream.)
Next heat some vegetable oil in a deep
fryer to 365. Fry potato skins in hot oil for
5 minutes. Drain potatoes on paper towels.
After they cool fill each potato shell with
cheese and bacon bits. Arrange them on
the baking pan. Bake for 7 minutes at 375,
or until the cheese is melted. Serve hot with
a dollop of sour cream on each.
Baked Macaroni with Pepperoni
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion and garlic powder to taste
Cook macaroni following package directions.
Drain. Preheat oven to 350. Grease a medium
baking dish, then pour in the macaroni and all
other ingredients. Stir together and bake for
about 45 minutes.
Amazing Crab Shells
36 jumbo pasta shells
2 (8 ounce) packages cream cheese
1 pound imitation crabmeat or real crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Cook pasta shells following package directions.
Drain and set aside. In a large bowl mix all other
ingredients but the shrimp and crab together. When
well mixed toss in the shrimp and stir, and then lastly
mix in the crabmeat. Stuff mixture into the pasta
shells. Chill for at least a couple of hours before
serving. This is a great one to do the night before.
Mustard Greens
1 lb. frozen chopped mustard greens
Water or chicken broth to cover
½ lb. bacon, diced and fried crisp
½ cup chopped green onions
Salt and black pepper
Chop up bacon and then cook in a large
pot over high heat until dark brown.
Lower the heat some and dump in
mustards and green onions. Stir around
for a couple of minutes and then add
enough water, chicken broth or even a
mixture of both, to cover the greens.
Bring to a boil and then reduce the heat.
Cover and cook until greens are tender,
about 30 minutes. Before you serve
add salt, pepper, and even hot sauce to
taste. Depending on how salty the bacon
is and if you use chicken broth or not,
you might not even need to add any salt.
Sweet Rosemary Potatoes
4 large onions, thinly sliced
1/2 cup light brown sugar
1/2 cup butter
6 large Yukon Gold potatoes, scrubbed and sliced with peel
1 cup heavy cream
2 sprigs fresh rosemary, chopped
Melt butter in pan, add onion and brown sugar and cook over low
heat until onions caramelize. Coat a medium size-baking dish with
non-stick spray. Put one layer of sliced potatoes in the bottom of
the dish followed by a thin layer of the onion mixture. Drizzle some
cream over the top and sprinkle on some rosemary. Keep layering
in the same way until you run out of ingredients. Bake for 1 hour in
350 degrees preheated oven or until golden brown on top.
Baked Sweet Potato Fries
4 large sweet potatoes
1/4 cup good olive oil
Salt to taste
Preheat oven to 400. Peal and clean sweet
potatoes and then cut them into French-fry
size strips. Toss them with olive oil. Spray
a baking sheet with cooking oil. Arrange
sliced potatoes on the baking sheets. Bake
for 30 to 40 minutes, turning potatoes over
about halfway through the time. You can
bake them until soft or until they brown,
depending on how you like them. When
done, sprinkle with salt and serve warm.
Bourbon Mashed Sweet Potatoes
2 (32-ounce) cans sweet potatoes, drained and mashed
1/3 cup light brown sugar
1/4 cup evaporated milk
2 tbsp. butter, melted
1 tbsp. bourbon
Salt and pepper to taste
Preheat oven to 350. Place all ingredients in bowl and blend
until creamy. Pour into a baking dish and bake for 15
minutes or until heated through.
Nice and Easy Mushroom Rice
1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter
Combine rice, soup, broth, mushrooms and butter in a
small casserole dish. Bake in a preheated 350 degrees
oven for about one hour.
