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Baked Lima Beans

1 c. dry lima beans 2 T. flour

3/4c. bacon salt
1 c. tomatoes pepper

Soak beans overnight. CooKuntil nearly tender. Brown bacon,

add flour, tomatoes and seasonings. Cook together for a few
minutes. Add beans. Bake in oven until beans are tender.

Scalloped Corn
Edna Palmer

1 T. butter 2 c. corn
2 T. flour salt and pepper, to taste
1 c. milk 2 egg yolks
2 beaten egg whites

Cook butter, flour and milk until nearly boiling, then add corn,
salt, pepper and egg yolks. Fold in beaten egg whites. Bake tor
about 30 minutes.

Escalloped Potatoes
Eva Accola

potatoes diced bacon or ham

flour cheese [American]
grated onion mllk

Grease a deep casserole or pan. Slice potatoes into casserole,

then dust in a little flour (not much), add some grated onion, some
diced bacon or ham and some grated or cubed cheese (1 like
American). Then repeat layers until the casserole is full. Pour milk
on this to nearly cover. Bake in a 3250 oven for 1 hour, or until
potatoes are done when tested with a fork.
Calico Beans

1/2 lb. diced bacon 2 tsp. vinegar

1/2 lb. hamburger 1/2 c. white sugar
1/2 c. chopped onion No.2 can pork & beans
1 tsp. salt No.2 can red kidney beans
3/4 c. brown sugar No.2 can baby lima beans
1 tsp. dry mustard No.2 can butter beans

Brown together and drain bacon, hamburger and onion. Mix

with salt, brown sugar, dry mustard, vinegar, sugar and beans.
Bake at 3500 for 40 minutes, or if you have lots of time bake at 2750
for 2-3 hours.

Delicious Green Beans

2 pt. green beans, cooked 1 tsp. dry mustard
6-8 slices bacon 4 oz. can mushrooms, drained
sm. onion 15 oz. can tomato sauce
2 T. sugar salt and pepper

Dice bacon and fry until crisp. Remove bacon. Saute onion in
drippings until transparent, but not brown. Add sugar and
mustard. Stir until dissolved. Add bacon pieces, mushrooms,
tomato sauce and beans. Heat thoroughly. Season with salt and

English Pea Casserole

Dorothy Blanchard

2 [10 oz.] pkg. frozen peas 1 c. water chestnuts, sliced thin

1 c. celery, cut fine 101/2 oz. can cream of
1 c. onion, diced mushroom soup, undiluted
1/2 c. butter or oleo 3 slices bread
sm. jar pimientos

Cook peas and drain. Combine remaining ingredients, except

bread, in a buttered casserole. Cover with buttered crumbs (made
from the 3 slices of bread). Bake at 3500 for 30 minutes.
Far East Eggplant

1/4 c. olive or vegetable oil 4 tomatoes, cut up

1 clove garlic, minced 2 tsp. salt
1 green pepper, chopped 1/4 tsp. pepper
1 onion, chopped 2 T. grated Parmesan cheese
med. eggplant, cuhed 6 slices crisp, crumbled bacon

Cook ingredients, except cheese and bacon, in skillet until

tender. Top with cheese and bacon. Brown under broiler.
I use a non-stick pan and spray with Pam, then I don't use any

Golden Potatoes
6 19. potatoes 1/2 tsp. salt
1/4 c. flour 1/8 tsp. pepper
1/4 c. Parmesan cheese

Peel and quarter the potatoes lengthwise. Combine the

remaining ingredients. Melt enough oleo in a 9x13 pan to cover the
bottom well. Coat potatoes with flour mixture and place potatoes in
one layer in pan. Bake for 1 hour at 3750• Don't bake small pieces
as long.

Creole Celery and Okra

Barbara McLaughlin

1/2 c. chopped onion 2 c. cut up fresh or frozen okra

1/2 c. chopped green pepper 2 tsp. salt
2 T. butter 1/4 tsp. pepper
2-21/2 c. cooked tomatoes 1/2 tsp. basil or oregano
2 c. diced celery

In skillet saute onion and green pepper in butter. Stir in

remaining ingredients. Cook only until celery is crisp tender. Bake
for 15-20 minutes.
Note: I also like to add yellow summer squash and a dash of

lIb. okra, cut 1/4" thick 1/2 tsp. onion powder

4-6 T. cornmeal pepper
1 tsp. garlic powder 1/3 c. corn oil

Mix cornmeal, garlic powder and onion powder together. Heat

oil. Dip okra in cornmeal mixture. Stir-fry over medium to high
heat, about 5-10 minutes.

Summer Vegetable Pie

4 T. Parmesan or Romano 1 ear corn, cut off cob and
cheese cooked
2 onions, cut in rings 1 green pepper, sliced in rings
oil 2 tsp. garlic
1 eggplant, peeled and sliced salt, to taste
3 19. tomatoes, peeled, sliced pepper, to taste
4 med. zucchini, unpeeled, unbaked 11" pie crust

Sprinkle pie crust with 2 tablespoons cheese.

In skillet saute onion in small amount of oil, until light brown.
Add eggplant, tomatoes and zucchini and saute until soft. Place
vegetables in crust and dot with butter. Add more cheese, mixed
with garlic. Salt and pepper, to taste. Make 2 layers. Bake at 3500
for 40-45 minutes, until crust is golden brown (no top crust).

Vegetable Casserole

8 oz. jar Cheez Whiz 1/3 c. water

1 can cream of mushroom soup 1/2 c. margarine
1 c. cooked rice 16 oz. pkg. mixed frozen
1/ 4 c. mill\: vegetables

Combine all ingredients in a 2-quart casserole. Bake for 40

minutes covered and 40 minutes uncovered at 350 •