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Baked Beans Recipe By: Hilda Ramsey
3 Slices Fried Bacon -- CRISP
1 Onion -- sauteed
1/2 Cup Cane Syrup
1 Green Pepper -- .
1 Tablespoon Prepared Mustard
2 No.2 Cans Pork and Beans
Sautee one onion and one green pepper in hot bacon grease.
Mix in 1/2 cup cane syrup or molasses with one tablespoon of prepared mustard
and two number two cans of pork and beans. Add a little water. Bake for one hour
at 350 degrees.
Source:
"Dorothy Stewart"
Baked Rice
Recipe By :Hilda Ramsey
1 1/4 Cups White Rice
1/4 Teaspoon Salt
3 3/4 Cups Boiling Water
1 Beef Boullion Cube
1/2 Package Lipton Onion Soup Mix
1/3 Stick Butter
Place rice in casserole dish.
Mix all other ingredients and pour over rice. Bake covered at 325 degrees for
1 hr.
Broccoli
Recipe By :Lee Jewel McMullen
2 Packages Frozen Broccoli
2/3 Cup Mayonnaise
1 Teaspoon Melted Butter
1 Tablespoon Flour
1/2Cup Whipping Cream -- whipped
3 Eggs -- lightly beaten
1 Teaspoon Salt
Cook broccoli till tender and then drain. (Not too dry)Mash with a fork. Add
other ingredients.
Bake in a buttered casserole for 40 minutes at 350 degrees. Top with crushed
potato chips or cheddar cheese.
Broccoli Casserole
Recipe By :Hilda Ramsey
1 package broccoli -- chopped and cooked
4 ounces cream cheese
1/2 stick butter
1/2 cup Pepperidge Farm stuffing
Soften cheese and butter separately. Mix cheese and half of the butter with
broccoli. Put in casserole. Top with stuffing and other half of the butter Bake
30 minutes at 350 degrees.
Carrots With Orange Sauce
Recipe By :Rosa Thomas
carrots
salted water
3 tablespoons butter
1/4 cup sugar
2 tablespoons flour
1 tablespoon orange rind -- grated
1/2 cup orange juice
salt
Cook carrots in salted water, not too done. Drain. Add butter. In sauce pan,
combine sugar, flour, orange rind, orange juice and salt.
Coleslaw
Recipe By :Hilda Ramsey
1 head white cabbage
1 stalk celery
2 green peppers
2 sweet red peppers
1 onion
2 tablespoons prepared yellow mustard
1 cup mayonnaise
1/4cup vinegar
salt and pepper to taste
Shred cabbage and finely chop other vegetables. Combine in a large bowl and
add other ingredients. Let stand for one hour. Stir well.
Corn Casserole
Recipe By :Elizabeth Allen
1 Can Green Giant Yellow Corn
2 Eggs
1/2 Cup Milk
1/3 Cup Jiffy Corn Muffin Mix
2 Tablespoons Butter
Beat eggs. Combine ingredients. Pam a casserole dish. Add milk to bowl. Bake
at 350 degrees about 45 minutes until brown.
Corn Pudding
Recipe By :Michele Buck
2 Cups Corn -- grated or creamed
3 Eggs -- beaten first
2 Cups Milk
1 Heaping Teaspoon Sugar
1/2 Teaspoon Salt
2 Tablespoons Butter
Mix and bake 35 to 45 minutes in 350 degree oven.
Dill Bean Casserole
Recipe By :Lee Jewel McMullen
2 Cans Beans
1 1/4 Teaspoons Dill Seed
6 Tablespoons Flour
6 Tablespoons Butter
1 Cup Juice From Beans
1 1/2 Cups Milk
1 Small Can Onions
1 Teaspoon Black Pepper
1 Dash Tobasco
2 1/2 Teaspoons Accent® Seasoning Mix
Cook beans with dill seed for ten minutes. Make sauce. Add other ingredients.
Put into a greased dish. Top with bread crumbs or grated cheese. Bake until
cheese melts.
English Pea Casserole
Recipe By:Lee Jewel McMullen
1 Can English Peas
1 Can Mushroom Soup
1 Cup Sharp Cheddar Cheese -- grated
2 Cans French Fried Onions
Layer first three. Put onions on top. You can make this using French style
beans as well.
French Peas
Recipe By:Rosa Thomas
3 Tablespoons butter
1/4 cup iceberg lettuce -- finely shredded
1 package frozen English peas
1/4 cup green onions -- minced
parsley sprig
1 teaspoon sugar
1/2 teaspoon salt
dash white pepper
Melt butter in pan; add lettuce to wilt along with other ingredients.
Bring to a boil, turn down immediately. Simmer 4 or 5 minutes,
stirring occasionally. Remove parsley and serve hot.
Lima Bean Casserole
Recipe By :Barbara Blumenfeld
1 Medium Onion -- finely chopped
1 Pound Dried Lima Beans
1/2 Pound Ground Beef
2 Cans Tomato Sauce
Salt
1 Tablespoon Brown Sugar
Dash Poultry Seasoning
Soak 1 pound of dried lima beans overnight, drain.
Cover with boiling salted water and boil slowly 2 to 3 hours until tender.
Drain, reserving some of the bean water.
In a frying pan cook: onion finely chopped and one half pound ground beef.
Cook until lightly browned, stirring to break into bits. Drain off all but 3
Tbsp of fat.
Then add: two cans of Tomato Sauce, 1/2 can lima bean water, 1 teaspoon of
salt, 1 Tablespoon of brown sugar and a dash of poultry seasoning.
Place limas in casserole. Cover with the sauce mixture. Bake at 350 degrees
for 30 minutes. Makes four servings.
Marinated Bean Salad
Recipe By :Hilda Ramsey
1 can string beans -- cut 1" thick
1 can Fordhook lima beans
1 can English peas
1 small jar pimento
1 green pepper
2 onions
3/4 cup Wesson Oil
1 cup white sugar
1 cup white vinegar
Cut pimento, pepper and onions into small pieces. Drain peas, beans, etc. all
liquid away.In a small pot, put sugar, oil, vinegar. Heat a minute or two until
sugar is melted. Cool. Mix everything together and put in the refrigerator for
one day. Serve.
Marinated Vegetables
Recipe By :Gerry Chancey
2 Cans Vegall
1 Can English Peas
1 Can Waxed Beans
1 Cup Celery
1 Medium Onion
1 Bell Pepper
1 Cup Sugar
1 Cup Vinegar
1/2 Cup Oil
Mix Veg All, English peas, waxed beans, celery, onion, and bell pepper. Heat
sugar, vinegar and oil. Pour over Vegetables.
Mashed Potato Casserole
Recipe By :Barbara Blumenfeld
6 Medium Potatoes -- PEELED
1/2 Cup Vegetable Oil
1 Onion -- chopped
1/4 Cup Parsley
Salt
2 Eggs
4 Slices Cheese
Boil potatoes until fork tender. Drain. Mash potatoes or put in a bowl and
mix at medium speed with mixer. Cook onion, chopped in oil (while potatoes are
cooking) until light brown. Add oil and onions to mashed potatoes. Beat the 2
eggs with fork, then add to potatoes. Season with salt, pepper and parsley to
your own taste. Cube cheese slices and mix into potatoes. Grease casserole dish;
put potatoes in. Bake in moderate oven (300-325 degrees) for 30 minutes.
Party Green Beans
Recipe By :Pauline Parkman
Serving Size : 12
1 3 ounce package French style green beans
2 8 ounce cans water chestnuts -- drained and sliced
1/2 cup Parmesan and Swiss cheese, mixed
1/4 cup butter
1/4 teaspoon salt
1 dash red pepper
1/4 teaspoon pepper
1/2 tablespoon
Worcestershire sauce
2 cups light cream
1 cup almonds -- chopped
2 tablespoons flour
Cook beans in salted water for 5 minutes, drain.
Turn into a buttered, 2 quart casserole, alternately with
water chestnuts and cheeses. Make cream sauce, adding peppers and
Worcestershire sauce;
cook until thickened. Pour over vegetables, sprinkle almonds over
casserole.Bake 375 degrees, 30 minutes, or until bubbly.
Potato Mounds
Recipe By: Rosa Thomas
3 pounds baking potatoes
1 8 ounce cream cheese, if needed potato flakes to stiffen
salt and pepper
Cook potatoes; peel and mash, add other ingredients. With ice cream scoop,
mound mixture into 1/2 inch balls. Place on greased cookie sheet and sprinkle
with paprika and maybe a dot of butter. Bake slightly. Serve hot.
Tomato Aspic
Recipe By :Hil da Ramsey
1 large package Lemon Jell-O
3 3/4cups V-8® vegetable juice
8 tablespoons sugar
1 can Veg-All -- drained
salt and pepper
celery, olives, onion, -- chopped
Dissolve Jell-O in heated V-8 juice; cool. Mix all other ingredients with
above.
Congeal.
Tomato Casserole
Recipe By :Phyllis Brackin
1 Large Can (1 Pound) Tomatoes
1/2 Cup Herb Bread Stuffing
1/2 Teaspoon Oregano (opt)
2 Teaspoons Sugar (opt.)
1 Cup Cheese -- grated
1 Large Vidalia Onion -- sliced
Preheat oven to 350 degrees and grease the baking pan. In mixing bowl combine
stuffing, garlic salt, oregano and sugar. Mix well. Arrange half of the tomatoes
and juice in pan.
Top with layer of stuffing. Sprinkle with half the grated cheese. next, add a
layer of sliced onions. Repeat layers ending with cheese. Bake 30 minutes.
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