3 cups sweet potatoes, cooked and mashed
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
Mix all together and pour into greased 13″x9″ casserole dish. Sprinkly topping over potato mixture. Bake 25 minutes at 350 degrees.
Topping
1/3 cup butter
1 cup brown sugar
1 cup pecans, chopped
Melt butter in saucepan; add brown sugar and pecans. Sprinkly over potato mixture.
2 pounds small red potatoes, cut in wedges
2 tablespoons butter, melted
1 tablespoon honey
3 teaspoons chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Place potatoes into a 15’x10′ baking pan coated with nonstick cooking spray. Drizzel with butter and honey. Sprinkly with chili powder, salt, garlic powder, salt and pepper; toss to coat. Bake uncovered at 450 degrees for 25-30 minutes. or until potatoes are tender and golden brown, stirring once. Yield: 6 servings
2 pounds hash brown potatoes, thawed
1 (8 ounce) carton sour cream
1 can cream of chicken soup
1/2 cup onion, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 cups American cheese, grated
2 cups crushed corn flakes
1/4 cup margarine, meltec
Mix all together, except corn flakes and margarine, and pack into a 9″x13″ casserole dish. Combine corn flakes and margarine; sprinkle on top of potatoes. Bake 350 degrees for 45 minutes.
Note: My Mother and gran were on a bowling league, back in 1983. Everyone decided that a cookbook would be a great fundraiser, So they all threw in their favorite recipes into a book and this recipe was one of them. (It has been in the family as long as I have, almost). This could be a main dish – just add about 2 cups of cubed ham and half a soup can of water. We use cheddar cheese.
(Stuffed with cream cheese, bacon and chives)
2 (8 ounce) packages cream cheese
1 package ranch party dip
25 tiny red potatoes
Bacon bits
Chives, chopped
Mix cream cheese and ranch party dip. Place in pastry bag with a star tip. Place potatoes in a large pan; cover with water; let them come to a boil, about 5 minutes. Watch carefully, do not over cook. Drain and cool. Cut in half and scoop out centers with a melon baller. Pipe in a rosette of cream cheese mixture. Sprinkle with bacon bits and chopped chives.
Note: Variation: Use sour cream and garnish with caviar and a sprig of fresh dill.
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
2 eggs
2 sticks butter or margarine, melted
1 box Jiffy corn muffin mix
1 cup sour cream or plain yogurt
Directions: Mix all ingredients together well. Pour into a 9″x9″ greased pan. Bake at 350 degree for 1 hour. Extra ingredients can be added for your taste: onion, garlic, zucchini, grated cheese, parmesan, or even diced ham to make a complete casserole.
(Southwest corn side dish)
1 can whole kernel corn
1 can cream style corn
1 cup Bisquick
1 egg
2 tablespoons butter, melted
2 tablespoons sugar
1/2 cup milk
1 (4 ounce) can green chiles, diced
1/4 pound cheddar cheese, grated
Directions: Mix all of he above ingredients (minus the cheeses) in a mixing bowl and pour only half of the mixture into a greased baking dish. Layer the cheese on the mixture in the baking dish. Pour the remainder of the mixture over the layer of the cheese. Bake at 350 degrees for a minimum of an hour. The top should be a golden brown.
1 cup of water
1 (10 ounce) package frozen creamed style corn.
1 (10 ounce) package frozen whole kernel corn
2 tablespoons flour
1 teaspoon salt
1 teaspoon sugar
1 stick of oleo
Directions: Bring water to a boil, then pour in frozen corn. When thawed, add flour, salt, sugar, and oleo. Mix well. Bake in 350 degree oven for about 1 hour, stirring once or twice.
Oil
1-2 large onions, cut up
2 medium bell pepper, cut up
2 pounds ground beef
salt, pepper, seasoned salt, garlic, or paprika
1 (7 ounce) can green chiles, diced
1 (10 ounce) can enchilada sauce
1 can stewed tomatoes, ready cut, diced
1 can salsa or fresh salsa
1 can kidney, chili, pinto or black beans
4-6 cups rice, cooked
Directions: In a large covered skillet skillet, fry onion, bell pepper, meat and seasonings to taste in oil until meat is done and vegetables are tender. Add green chiles, enchilada sauce, tomatoes, and salsa. Mix together, cover and simmer for 30 minutes. add beans, simmer for for another 10 or 15 minutes. Mix with cooked rice and server.
Note: Chicken can be substituted for beef., it is great either way. The ingredients and amounts in this dish are very flexible. It’s our favorite dish to make for a party or pot luck.
1 cup celery, chopped
1 small onion, chopped
2 tablespoons butter
1 (10 ounce) package frozen broccoli, cooked
1 cup cooked rice
1 can cream of mushroom soup
1/2 small jar cheese wiz
Directions: Saute Celery and onion in butter. Add brocolli, rice and soup; mix. Pour into baking dish; dot cheese on top. Bake at 350 degrees until bubbly. Can use more rice if you want.
1 pound ground beef
1/2 pound itialian sausage
12 cups zucchini, grated
3 eggs
1 (10 ounce) box frozen spinach, thawed and drained
1/2 loaf french bread, ground
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoon sage
Directions: Saute beef and sausage, drain. Mix all ingredients together, pour into buttered 9″x13″ baking dish. Bake at 375 degrees for 45 minutes.