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Baked Beans

Baked Rice


Broccoli Casserole

Carrots with Orange Sauce


Corn Casserole

Corn Pudding

Dill Bean Casserole

English Pea Casserole

French Peas

Green Beans

Lima Bean Casserole

Marinated Bean Salad

Marinated Vegetables

Potato Mounds

Mashed Potato Casserole

Party Green Beans

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.


"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.



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


salted water

3 tablespoons butter

1/4 cup sugar

2 tablespoons flour

1 tablespoon orange rind -- grated

1/2 cup orange juice


Cook carrots in salted water, not too done. Drain. Add butter. In sauce pan, combine sugar, flour, orange rind, orange juice and salt.


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.

Green Beans

6 (14.5 ounce) cans whole green beans

1/2 stick butter

1/2 cup light brown sugar, packed

1/2 cup crumbled bacon

Preheat to 325 degrees. Drain green beans, and pour into a 9x13 inch baking dish. Set aside. Melt butter, and stir in brown sugar. Pour butter and sugar mixture over green beans. Sprinkle with crumbled bacon. Cover with foil and bake for 30 minutes. Yield 10 - 12 servings.


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


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


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 :Hilda 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.


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.









Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster

Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster