2 16 OZ CANS PORK-N-BEANS
1/2 CUP CHOPPED ONION
1/4 CUP KETCHUP
2 T MUSTURD
2T SYRUP
1/4 CUP BROWN SUGAR
2 T PREPARED BBQ SAUCE
1 T WOSCHESHIRE SAUCE
1T CRUSHED GARLIC
MIX INGREDIENTS TOGETHER AND POUR INTO A 2 QUART BAKING DISH. BAKE FOR 1 HOUR AT 350 DEGREES.
1 LB DRIED BLACK-EYED PEAS
1 ONION, CHOPPED
1/2 LB BACON, CUT INTO BITE SIZE PIECES
1 t SALT
3 DROPS TABASCO
1 CUP COOKED RICE
2 QUARTS BOILING WATER
COMBINE ALL INGREDIENTS EXCEPT FOR RICE. REDUCE HEAT AND SIMMER FOR 2 HOURS. ADD RICE; HEAT THOROUGHLY.
1 CUP INSTANT RICE, COOKED
2 BAGS FROZEN CHOPPED BROCCOLI, COOKED AND DRAINED
1 SMALL CHOPPED ONION
2 T BUTTER OR MARGARINE
1/2 CUP MILK
1 CAN CREAM OF CHICKEN SOUP
1/2 CUP CHEESE WHIZ
MIX TOGETHER. POUR INTO A 9X13 INCH PAN. BAKE AT 350 DEGREES FOR 35 MINUTES.
1 MEDIUM HEAD CABBAGE, JULIENED
1 MEDIUM ONION, JULLIENED
3 CARROTS, CUT INTO COINS
1 RED PEPPER JULLIENED
1/4 CUP EXTRA VIRGIN OLIVE OIL
1/4 SOY SAUCE
HEAT OLIVE OIL IN LARGE SKILLET OR WOK. ADD ONIONS AND CARROTS AND SAUTE FOR ABOUT A MINUTE. ADD CABBAGE AND PEPPERS AND SAUTE FOR ABOUT 2 MORE MINUTES. ADD SOY SAUCE AND MIX WELL. REMOVE FROM STOVE AND SERVE IMMEDIATELY.
1 8OZ CAN CREAM CHEESE
2 EGGS
1 CAN WHOLE KERNEL CORN, DRAINED
1/4 CUP CHOPPED ONION
1/4 CUP GREEN PEPPER
1/4 t SALT
PEPPER TO TASTE
1 T SUGAR
COMBINE CHEESE AND EGGS, MIX WELL. ADD REMAINING INGREDIENTS; MIX WELL. POUR INTO A GREASED 8 INCH SQUARE BAKING DISH. BAKE AT 350 DEGREES FOR 40 MINUTES.
2 16 OZ CAN WHOLE KERNEL CORN DRAINED OR EQUAL FROZEN
1/4 CUP SUGAR
1 CUP MILNOT
2 T BUTTER OR MARGARINE
MIX INGREDIENTS TOGETHER HEAT THOROUGHLY OVER MEDIUM HEAT. STIR TO PREVENT STICKING
1 CAN ENGLISH PEAS, DRAINED
1 6 OZ CAN SLICED MUSHROOMS, DRAINED
2T CORN STARCH
1/2 CUP COLD WATER
SALT AND PEPPER TO TASTE
MIX TOGETHER CORN STARCH AND COLD WATER. IN A SAUCEPAN COMBINE PEAS AND MUSHROOMS. HEAT THOROUGHLY OVER MEDIUM HEAT. STIRRING CONSTANTLY. ADD REMAINING INGREDIENTS. HEAT WHILE STIRRING UNTIL THICKENED.
2 EGGPLANTS, PEELED AND DICED
1 CUP CHOPPED ONION
1/4 CUP BUTTER OR MARGARINE
2 EGGS, BEATEN
1 CUP EVAPORATED MILK
1 CUP VELVEETA, CUBED
1/2 CUP CHEDDAR CHEESE, SHREDDED
1 CUP BREAD CRUMBS
PLACE EGGPLANT IN A GREASED CASSEROLE. ADD ONION. MIX BUTTER, EGGS, AND MILK; POUR OVER EGGPLANT. ADD CHEESES. TOP WITH BREAD CRUMBS. BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES.
2 CAN WHOLE KERNEL CORN, DRAINED OR EQUAL FROZEN
1/4 CUP BUTTER OR MARGARINE
1/4 CUP RED PEPPER, CHOPPED
1T LEMON PEPPER
IN A SKILLET MELT BUTTER STIR IN CORN AND RED PEPPER. ADD LEMON PEPPER AND HEAT THOROUGHLY.
2LBS POTATOES PEELED AND QUARTERED
1/4 CUP MILK
1/4 CUP BUTTER
2T CRUSHED GARLIC
2T CRUSHED PARSLEY
SALT AND PEPPER TO TASTE
BOIL POTATOES UNTIL SOFT. DRAIN OFF LIQUID. ADD REMAINING INGREDIENTS AND STIR VIGOROUSLY UNTIL POTATOES ARE COATED AND BUTTER IS MELTED.
3 CANS FRENCH STYLE GREEN BEANS, DRAINED
2 CANS GOLDEN MUSHROOM SOUP
1 MEDIUM ONION, CHOPPED
2 CUPS GRATED CHEDDAR CHEESE
1/4 CUP MILK
SALT AND PEPPER TO TASTE
IN A BOWL MIX TOGETHER SOUP AND MILK. IN A 2 QUART BAKING DISH OR CASSEROLE COMBINE THE REMAINING INGREDIENTS. POUR SOUP MIXTURE OVER THE TOP. BAKE AT 350 DEGREES FOR 45 MINUTES.
1 32 OZ PACKAGE FROZEN HASHBROWNS
1 CAN CREAM OF CHICKEN SOUP
1 MEDIUM ONION, CHOPPED
1 LB VELVEETA CHEESE, CUBED
THOROUGHLY COMBINE INGREDIENTS. SPRAY 9X13 INCH DISH WITH COOKING SPRAY. PUT MIXTURE INTO DISH. BAKE AT 350 DEGREES FOR 45 MINUTES.
2 CANS FRENCH STYLE GREEN BEANS
1T GARLIC POWDER
1/4 CUP CHOPPED RED PEPPER
1 CUP ITALIAN SALAD DRESSING
HEAT GREEN BEANS THOROUGHLY UNTIL LIQUID IS REDUCED. ADD REMAINING INGREDIENTS. SIMMER FOR ONLY ABOUT 3 MINUTES AND SERVE.
1 8OZ PKG. MACARONI PREPARED
1 CAN TOMATOES
1T CRUSHED GARLIC
3T MILK
4 OZ VELVEETA
1T BUTTER OR MARGARINE
SALT AND PEPPER TO TASTE
ADD TOMATOES AND GARLIC TO MACARONI. HEAT ON LOW HEAT. ADD REMAINING INGREDIENTS. HEAT UNTIL CHEESE IS MELTED.
2 CANS WHOLE KERNEL CORN DRAINED
2T BUTTER OR MARGARINE
1 RED PEPPER CHOPPED
1 GREEN PEPPER CHOPPED
1 JALEPENO CHOPPED (OPTIONAL)
SALT AND PEPPER TO TASTE
IN A SKILLET; SAUTÉ INGREDIENTS IN BUTTER FOR ABOUT 3 MINUTES.
2 CANS FRENCH GREAN BEANS
4 SLICES BACON
1 LARGE ONION, CHOPPED
1/2 CUP BROWN SUGAR
2 T VINEGAR
1/4 CUP ALMOND SLIVERS
COOK BACON. USE DRIPPINGS TO SAUTE ONION. ADD SUGAR, VINEGAR, AND GREEN BEANS. CRUMBLE BACON INTO MIXTURE. SIMMER FOR 40 MINUTES. SPRINKLE WITH ALMONDS.
2 SMALL ZUCCHINI, SLICED
3 MEDIUM YELLOW SQUASH, SLICED
2 T OLIVE OIL
1/4 CUP PARMESAN CHEESE
1 t DRIED BASIL
1/4 t PEPPER
SAUTÉ SQUASH IN OLIVE OIL OVER MEDIUM HEAT ABOUT 3 MINUTES. ADD REMAINING INGREDIENTS; MIX WELL. SERVE IMMEDIATELY.
4 MEDIUM POTATOES, SLICED
2 T BUTTER OR MARGARINE
3 T CRUSHED GARLIC
1/4 CUP PARMESAN CHEESE, GRATED
SALT AND PEPPER TO TASTE
PLACE POTATOES IN THE BOTTOM OF A GREASED CASSEROLE. MIX TOGETHER REMAINING INGREDIENTS. SPREAD OVER TOP OF POTATOES. BAKE AT 350 DEGREES FOR 45 MINUTES TO 1 HOUR.
3 CUPS COOKED RICE
1 CUP SHREDDED CHEDDAR CHEESE
1/3 CUP CHOPPED ONION
1 T CRUSHED GARLIC
1/4 CUP CHOPPED GREEN PEPPER
1 CAN EVAPORATED MILK
2 EGGS, BEATEN
1/2 CUP OIL
1 T LEMON JUICE
1 T SALT
1/2 t PEPPER
1/2 t SEASONED SALT
1/4 CUP SLICED CELERY
MIX RICE , CHEESE, GARLIC, CELERY, GREEN PEPPERS, AND ONIONS IN GREASED CASSEROLE. BLEND REST OF INGREDIENTS. MIX WITH RICE MIXTURE. BAKE AT 350 DEGREES FOR 45 MINUTES.
10 WHOLE NEW POTATOES CUT IN HALF
1 PACKAGE GARLIC AND HERB SOUP MIX
2T CRUSHED GARLIC
1/4 CUP OLIVE OIL
2T PARSLEY
PLACE POTATOES IN THE BOTTOM OF A COVERED CASSEROLE. IN A SMALL BOWL MIX TOGETHER REMAINING INGREDIENTS. POUR OVER POTATOES; COVER. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR OR UNTIL POTATOES ARE TENDER.
6 WHOLE NEW POTATOES, QUARTERED
1 MEDIUM YELLOW SQUASH, CUBED
1 MEDIUM ZUCCHINI SQUASH, CUBED
1 MEDIUM ONION, QUARTERED
3 CARROTS, SLICED
1 SHALLOT, DICED
1/4 CUP VIRGIN OLIVE OIL
1 PACKAGE LIPTON HERB AND GARLIC SOUP MIX
2T CRUSHED GARLIC
2T BASIL
2T CILANTRO
2T PARSLEY
SALT AND PEPPER TO TASTE
1/4 CUP SOY SAUCE
IN A LARGE COVERED CASSEROLE PLACE VEGETABLES. IN A BOWL MIX TOGETHER REMAINING INGREDIENTS. POUR OVER VEGETABLES. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR OR UNTIL VEGETABLES ARE TENDER.
1 MEDIUM ZUCCHINI
1 16 OZ CAN STEWED TOMATOES
1 MEDIUM ONION, CHOPPED
2 STALKS CELERY, CHOPPED
1 T WOSCHESHIRE SAUCE
2T GARLIC POWDER
SALT AND PEPPER TO TASTE
COMBINE INGREDIENTS IN A SAUCEPAN. COOK OVER MEDIUM HEAT FOR 30 MINUTES UNTIL ZUCCHINI IS SOFT.
2 CUPS WATER
2 CUPS WILD RICE
2T SOY SAUCE
2T POWDERED CHICKEN BASE OR BOUILLON
2T BUTTER OR MARGARINE
BRING TO BOIL WATER AND CHICKEN BASE. ADD RICE, SOY SAUCE, AND BUTTER. COVER AND SIMMER UNTIL RICE IS FLUFFY. USUALLY ABOUT 20 MINUTES BUT BRANDS OF WILD RICE CAN BE DIFFERENT.
