Green   Bean   Cassrole

 

 

 

 

INGREDIENTS:

2 pkgs frozen green beans, thawed, (10 ounce each)

3/4 cup milk

1 can (10 3/4 ounces) condensed Cream of Mushroom soup, or Cream of Celery

salt and pepper, to taste

1 1/2 cups French-Fried onions

 


 


DIRECTIONS:
 

In a greased 1 1/2-quart casserole, combine all ingredients except 3/4 cup of French-fried onions.

 

Bake at 350 degrees for about 30 minutes.

 

Top with remaining French-fried onions.

 

Bake 5 minutes, or until onions are golden.

 

Serves 6

 

 

 

 

 

Praline   Sweet   Potatoes

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INGREDIENTS:

4 cups mashed sweet potato - canned or fresh

1/2 cup white sugar

2 teaspoon vanilla extract

4 eggs - beaten

1/2 pint heavy cream

1/4 lb. butter or margarine

1 cup brown sugar

1/2 cup flour

1 1/4 cup chopped pecans

 

 

 


DIRECTIONS:
 

Preheat oven to 350 F.

 

Butter one 2 quart casserole dish.

 

In a mixing bowl, combine potatoes, sugar, vanilla, eggs, and cream.

Blend well.

 

Spread into casserole dish evenly.

 

Prepare the topping by combining the butter, brown sugar, flour, and pecans.

Mix until crumbly and sprinkle over top sweet potato mixture.

 

Bake for 30 minutes.

 

Serves 6
 

 

 

 

 

Glazed   Sweet   Potatoes

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INGREDIENTS:

4 medium sweet potatoes

salt

3/4 cup light brown sugar, firmly packed

1/3 cup water

2 tablespoons butter or margarine

 

 

 


DIRECTIONS:
 

Cook sweet potatoes until tender.

 

Peel, halve, and sprinkle with salt.

 

In skillet mix sugar with water and butter;  bring to a boil.

 

Put potatoes in syrup and cook over low heat, stirring occasionally, for about 15 minutes,

or until sweet potatoes are well glazed and candied.


 

Serves 6

 

 

 

 

 

Cheddar   Corn   Casserole

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INGREDIENTS:

4 ounces melted butter

1 large onion, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

3 eggs

1 cup sour cream

1 can (about 15 ounces) cream-style corn

1/3 cup yellow corn meal

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar cheese, or Pepper Jack

 

 

 


DIRECTIONS:
 

In a medium skillet, heat 2 tablespoons of butter over medium heat.

 

Add onion and peppers and cook until tender, stirring occasionally.

 

Remove from heat.

 

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl.

Whisk together until smooth.

 

Mix in corn, corn meal, salt and pepper.

 

Stir in cheese and the onion-pepper mixture.

 

Turn into a 2-quart buttered casserole.

 

Bake in a preheated 350 oven for 30 to 35 minutes, until puffed and golden.

 


Serves 8

 

 

 

 

           

    

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