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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
 
Salem's Den © Salem
2004 and Beyond
Created
by Salem of
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