1 box Jiffy Mix corn muffin mix
1 can whole corn (juice and all)
1 can cram corn
8 oz. sour cream
1 stick melted butter
Mix together and pour into a greased bake @ 350 1 hour.
Fried Green Beans
1 large can of green beans (keep juice in case you need it)
Hormel Baco Bits (about ½ jar)
3-4 tablespoons of oil
Cook onion 1 to 2 minutes, add beans and garlic.
Pour Baco Bits into mixture while cooking.
BLACK-EYED PEAS MEXICANO
Joan Clevenger – the best cook around!
1 lb. bulk pork sausage (I use mild)
1 medium onion, chopped
1 clove garlic, minced (I use garlic powder; between 1/4 and 1/2 teaspoon)
2 16 ounce cans black eyed peas (un-drained)
1 16-ounce can tomatoes (I get chopped tomatoes)
1-teaspoon chili powder
Crumble sausage in a skillet, and cook until done. Drain well. Stir onion and garlic into sausage and sauté 3 to 5 minutes. Add remaining ingredients; simmer mixture for 1 hour stirring occasionally. *I make this in a Dutch oven, so I just fry the sausage in the Dutch oven, drain and return it to the same pot. It saves washing the skillet. You can add more seasonings if you like, and hot sausage would give it more bite, if you like it hotter. Sometimes the peas have enough liquid in them that I don't add the 1/4-cup of water. Make it like the recipe first, and then you can make it your own recipe after that. Enjoy.
Green Bean Bundles
Canned Whole Green Beans
Wrap ½ strip of bacon around 7-8 whole green beans.
Combine and melt the following in the microwave:
1 stick butter
1/3 cup brown sugar
1/8 tsp. garlic
Pour mixture over the wrapped green beans.
Bake at 350 for 20 minutes.
Turn over and broil for another 7 minutes.
Grandma Edith’s Squash Dressing
2 lbs. Yellow squash
1/4 cup of water
16oz. Package of cornbread mix (bake as directed)
2 cups milk
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons Margarine
1 tsp. black pepper
(1) 10 oz. Can cream of chicken soup
2 tsp. poultry seasoning
Preheat oven to 350 degrees. Cook squash in water in covered saucepan until tender. Drain and mash. Crumble bread into milk. Set aside. Sauté celery and onion in margarine until tender. Add pepper soup poultry seasoning and squash. Stir in cornbread mixture. Pour ingredients into a 2-quart casserole.
Joan’s Broccoli and Rice Casserole
1/2 cup chopped celery
1 medium onion (chopped)
1 package frozen broccoli
2 tbl. Oil
1-cup minute rice (cooked)
1 cup milk
1 can celery or mushroom soup
1 medium jar Cheese Whiz
Sauté 1/2 cup chopped celery and 1 medium onion... chopped...1 package chopped frozen broccoli in 2 tbl. Oil for 10 minutes...add 1 cup minute rice, cooked, 1 cup milk, 1 can celery or mushroom soup and 1 medium jar cheese whiz. Mix and place in casserole and bake in 350 oven for 30 minutes.
PaPa (HB Ward)
Cut tips off okra and wash
Have jars clean - place in jar:
1 tsp. Dill seed
1 tsp. salt
1 clove pealed garlic
1 slice onion
1 hot pepper
Boil water - cook okra 1 1/2 minutes
Place in jars to top
Pour boiling vinegar and water solution (1-cup water to 1-cup vinegar) over okra
Seal with "hot" lids.
Grandma's Cornbread Dressing
2 packages Cornkits - cooked
2 cans biscuits + 5 little ones - cooked
(I usually cook the cornbread and biscuits a day ahead and store in a paper sack)
Several cans of chicken broth
1 tbl. fresh Sage
1/2 cup onions - sautéed in grease
1/2 cup celery - sautéed in grease
Crumble biscuits and cornbread. Add 8 eggs to the cornbread/biscuit mix. Stir together with a little chicken broth, black pepper and 1 tablespoon sage (do not add salt!). Add more broth until very moist. Add sautéed onions and celery and butter (crumble up) to dressing.
Place dressing in a well greased pan. Cook at 350-400 for 1 hour until brown.
This was a recipe Dayna found on the back of a hash brown bag. I quickly became a family favorite for both Dayna’s and Kelly’s families!
32 oz. bag hash browns (thawed)
1 stick butter (melted)
1 can cream of mushroom soup
16 oz. sour cream
10 oz. grated cheddar cheese
Salt, pepper and dried onion to taste
Mix all ingredients (except corn flakes) and put in 9x13 pan. Crunch up corn flakes and cover top. Cook 45 minutes at 350 degrees.
Western Bean Bake
½ lb. ground beef
½ lb. diced bacon
1 died onion
Brown above – drain well
¼ cup ketchup
¼ cup BBQ sauce
2 tbl. molasses
2 tbl. yellow mustard
½ tsp. salt
¼ tsp. pepper
½ tsp. chili powder (I use more)
Mix above ingredients together and add to the beef mixture.
1 – 16 oz. Pork and Beans
1 – 16 oz. kidney beans
1 – 16 oz. butter beans
Don’t drain the beans.
Bake uncovered for 1 hour at 350.