1 POUND SAUSAGES, COOKED, DRAINED AND CRUMBLED
10 EGGS LIGHTLY BEATEN 3 CUPS CREAM, CAN USE MILK
1 TEASPOON SALT 1 BUNCH GREEN ONIONS, CHOPPED
1 TEASPOON DRY MUSTARD 10 SLICES DAY OLD BREAD, CUBED
1 CUP CHEDDAR CHEESE, SHREDDED 1 CUP JACK CHEESE, SHREDDED
Grease 9 by 13 casserole dish well. Place bread in dish, [ you may need more or less bread] sprinkle with cheese. Combine rest of ingredients together and mix well. Pour over bread, refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.
4 CUPS BOILING WATER 1 TEASPOON SALT
1 CUP GRITS 1 STICK OLEO
1 ROLL GARLIC CHEESE 2 EGGS
Cook grits in water and salt. Stir in oleo and garlic cheese, put 2 beaten eggs in a cup and add enough milk to make a cup. Beat well and add to the grits mixture. Bake at 300 degrees for about 1 hour.
3 (15 OUNCE) CANS WHITE HOMINY, DRAINED AND RINSED
2 (22 OUNCE) CANS WHITE CORN, DRAINED
1 (4.5 OUNCE) CAN CHOPPED GREEN CHILIES, DRAINED
1 TABLESPOON CORNSTARCH
½ TEASPOON GROUND WHITE PEPPER
¼ TEASPOON SALT
1 (8 OUNCE) CONTAINER SOUR CREAM
1 ½ CUPS SHREDDED MONTEREY JACK CHEESE
1 ½ CUPS SHREDDED AMERICAN CHEESE
Combine first 7 ingredients. Spoon half of mixture into lightly greased 11 x 7 baking dish. Combine cheeses. Sprinkle half of the cheese over casserole. Spoon remaining hominy mixture over cheese. Bake covered in 350 degree oven for 35 minutes. Sprinkle with remaining cheese and paprika. Bake uncovered 5 minutes. Yields 10 to 12 servings.
MIX TOGETHER:
1 CAN LESEUR GREEN PEAS, DRAINED
1 CAN ROTEL TOMATOES
1 CAN MEXICAN CORN, DRAINED
1 CAN MUSHROOM SOUP
SAUTÉ:
1 CHOPPED ONION
1 ½ POUNDS GROUND BEEF
When meat mixture is done, mix with vegetables plus 1 teaspoon Tony’s seasoning. Layer on bottom of large casserole dish. Add 2 cups of grated cheese on top of meat and vegetables. Take 2 packages of jiffy cornbread mix and fix as directed. Put on top. Cook at 400 degree. When it is brown, it’s done.
1 POUND GROUND BEEF 2 CUPS STUFFING MIX
1 CAN CHILI 1 CAN WHOLE KERNEL CORN, DRAINED
1 CHOPPED ONION 1 CUP BLACK OLIVES, CHOPPED
1 CUP GRATED CHEESE 1 TABLESPOON OIL
Fix stuffing mix as directed on package. Pack in bottom of casserole dish. Brown beef in 1 tablespoon oil, add onions and sauté until clear. Combine cheese, olives, corn, chili and beef mixture. Pour on top of stuffing mix and bake in a preheated 350 degree oven until bubbly.
MIX TOGETHER:
1 PACKAGE CORNBREAD STUFFING MIX
2 TABLESPOON OLEO
HOT WATER ACCORDING TO MIX
1 POUND GROUND CHUCK, BROWNED
1 CUP RED BEANS, COOKED
2 TABLESPOONS CHILI POWDERS
1 CLOVE GARLIC
1 CAN TOMATOES
1 CUP GRATED CHEESE
Put layer of stuffing mix on bottom of casserole dish. Then put all of the next 5 ingredients, mixed together, as the next layer; cover with the rest of the stuffing; mix; cover the top with grated cheese and bake in a pre-heated 350 degree oven until bubbly and cheese melts.
1 POUND GROUND CHUCK 1 CUP CHOPPED ONIONS
1 JAR (2 ½ OUNCES) MUSHROOMS, DRAINED
1 TABLESPOON WORCESTERSHIRE SAUCE
1 ½ CUPS BAKING MIX 4 TO 5 TABLESPOONS WATER
1 CUP CHEDDAR CHEESE ½ CUP CATSUP
Cook beef and onions in a large skillet until beef is brown and onions are tender; stir in mushrooms, catsup, Worcestershire sauce and 2 tablespoons baking mix; mix well and set aside. To prepare crust, combine rest of the baking mix with enough water to form a soft dough. With fingers dipped in baking mix press dough in bottom and on sides of a greased baking dish. Top with meat mixture; sprinkle with cheese. Bake in a preheated 425 degree oven for 20 minutes or until crust is done.
4 MEDIUM ONIONS, SLICED 1 CUP WATER
1 CAN MUSHROOM SOUP ½ CUP MILK
1 (9 OUNCE) PACKAGE POTATO CHIPS
1 CUP GRATED CHEDDAR CHEESE
PAPRIKA AND PARSLEY FOR GARNISH
Peel and slice onions thin. Simmer in water until almost tender, 5 to 8 minutes. Combine soup with milk. In buttered 2 quart casserole dish; layer onions, potato chips, cheese and soup mixture. Sprinkle with paprika. Bake in a 350 degree oven for 30 minutes. Garnish with parsley.
1 POUND HOT SAUSAGE, BULK 1 LARGE ONION, CHOPPED
1 LARGE BELL PEPPER, CHOPPED 1 CUP CELERY, CHOPPED
4 ½ CUP BOILING WATER ½ CUP RAW RICE
2 ENVELOPES DRIED LIPTON’S CHICKEN NOODLE SOUP WITH DICED
WHITE MEAT
1 (4 OUNCES) PACKAGE SLIVERED ALMONDS
Cook sausages well, drain. Boil water and mix in rice and dried soup. Boil for 7 minutes, do not drain. Mix in browned sausages and sautéed vegetables. Pour into a 2 quart casserole dish. Sprinkle with chopped almonds. Bake in a 350 degree oven for 1 hour.
1 POUND SPAGHETTI ½ CUP GREEN PEPPER
1 CHOPPED ONION 1 POUND GROUND BEEF
1 CUP CHEDDAR CHEESE 1 CAN TOMATO SOUP
1 CAN WATER 1 CLOVE GARLIC, CHOPPED
1 TABLESPOON OLEO SALT AND PEPPER
1 CAN MUSHROOM SOUP
Sauté onion and pepper in oleo, add beef and brown, add 1 clove of chopped garlic, salt and pepper. Add tomato and mushroom soups plus 1 can of water. Add ¾ cup cheese to the mixture and stir. Pour into a greased casserole dish, put the remaining cheese on top. Bake in a 350 degree oven until bubbly and the cheese melts.
7 OUNCE PACKAGE ELBOW MACARONI 1 SMALL CAN GREEN PEAS, DRAINED
¼ CUP CHOPPED ONIONS 3 CANS TUNA, DRAINED
1 JAR PIMENTO, DRAINED AND CHOPPED 3 CANS CREAM OF MUSHROOM SOUP
1 SMALL CAN MUSHROOMS. DRAINED 4 OUNCES SHREDDED CHEDDAR CHEESE
2 TO 3 CUPS CRUSHED POTATO CHIPS ½ TEASPOON PEPPER
Cook macaroni and drain. Mix all ingredients except potato chips in a large casserole dish. Sprinkle crushed potato chips over the top. Bake covered in a 350 degree oven until it starts to bubble. About 45 minutes. Uncover and bake 10 minutes more.
1 EGGPLANT, PARED AND CUBED ¾ CUP MUSHROOMS, CHOPPED
2 GREEN PEPPERS, CHOPPED 2 TABLESPOONS BUTTER OR OLEO
2 TABLESPOONS FLOUR 1 TEASPOON SALT
½ TEASPOON PEPPER ½ CUP MILK
3 TABLESPOONS PIMENTO, CHOPPED
2 SLICES BACON, COOKED AND CRUMBLED
2 TABLESPOONS BUTTERED BREAD CRUMBS
1 TABLESPOON PARMESAN CHEESE
1 ONION, CHOPPED
Cook eggplant [can use squash] until done, drain well. Sauté mushrooms, peppers and onion in a large skillet until tender. Stir in flour, salt and pepper. Add eggplant, milk, pimento and bacon, stir well. Spoon mixture into a lightly greased 1 ½ quart casserole dish. Top with bread crumbs and cheese. Bake in a 350 degree oven for 30 minutes.
1 EGGPLANT, PEELED AND DICED 1 SMALL CAN EVAPORATED MILK
2 CLOVES GARLIC 2 LARGE EGGS, SEPARATED
1 TABLESPOON PARMESAN CHEESE 4 SLICES BREAD, TORN
1 MEDIUM ONION, CHOPPED ¼ CUP OLEO, MELTED
SALT AND PEPPER
COOK EGGPLANT IN BOILING WATER TO COVER; 10 MINUTES OR UNTIL TENDER, DRAIN WELL. MASH EGGPLANT, SET ASIDE. CONBINE BREAD AND MILK AND LET SIT FOR 10 MINUTES.
Using a large skillet sauté the onions and garlic in butter, over medium heat, stirring constantly until tender. Add eggplant, bread mixture, egg yolks, salt and pepper, set aside.
Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into eggplant mixture. Pour into a well greased 1 ½ quart casserole dish; sprinkle with parmesan cheese. Bake in a 350 degree oven for 30 minutes or until set. Serve immediately. 4 to 6 servings.
1 MEDIUM SIZE EGGPLANT
4 TABLESPOONS OLEO
2 TABLESPOONS GREEN PEPPER, CHOPPED
2 TABLESPOONS ONION, CHOPPED
1 CUPS TOMATOES
SALT AND PEPPER
¾ CUP BREAD CRUMBS
Pare eggplant and dice. Melt 2 tablespoons of oleo in skillet; sauté peppers and onions until clear. Add eggplant, tomatoes, salt and pepper, simmer 10 minutes. Pour into a greased baking dish. Melt the rest of the oleo and mix with the bread crumbs. Spread on top of eggplant mixture. Bake in a 350 degree oven for 2o minutes or until the eggplant is tender and the bread crumbs are brown.
2 CUPS OF STEAMED VEGETABLES-- ANY KIND
(CARROTS, POTATOES AND LIMA BEANS)
½ CUP VEGETABLE JUICE 3 TABLESPOONS OLEO
2 EGGS, BEATEN 1 CUP MILK
1 CUP SELF-RISING FLOUR 4 OUNCES JACK CHEESE
In a preheated 350 degree oven, heat oleo in a casserole dish until melted. Put flour, eggs and milk together and beat well. Pour flour mixture into the casserole dish. Put vegetables on top of flour mixture. Grate cheese and put on top of vegetables. Bake for 30 minutes.
6 MEDIUM YELLOW SQUASH 2 LARGE ONIONS
SALT AND PEPPER
COVER WITH WATER AND COOK UNTIL TENDER.
1 ½ CUPS GRATED CHEDDAR CHEESE ¼ CUP FLOUR
1 CUP MILK, MAYBE MORE ¼ CUP OLEO
1 CUP BREAD CRUMBS 3 TABLESPOONS OLEO
Mix 1 cup of the cheese and flour together. Melt the ¼ cup oleo and mix with milk. Slowly mix the flour-cheese into the milk, beat well,[in the microwave or on top of the stove],cook until slightly thick. Be careful not to get too thick. Put a layer of squash-onion mixture into a casserole dish, follow with a layer of cheese sauce, second layer the same. Melt the 3 tablespoons of oleo and mix with bread crumbs. Sprinkle on top. Sprinkle the rest of the cheese on top of the bread crumbs, bake in a 350 degree oven for 25 or 30 minutes or until the cheese is melted and slightly brown. Serve hot.
2 CUPS COOKED SQUASH 8 SALTINE CRACKERS, CRUSHED
1 MEDIUM ONION, SLICED 1 ½ CUPS CHEDDAR CHEESE, GRATED
1 STICK OLEO 2 EGGS, BEATEN
SALT AND PEPPER
Mix together squash, beaten eggs, 1 cup cheese, onion, ½ stick oleo, salt and pepper. put into a casserole dish. take the rest of the cheese and oleo mix with the crackers and spread on top. if you sauté the onions you won’t have to cook it so long. bake it for 45 minutes in a 350 degree oven; otherwise bake enough to get bubbly and cheese melts.
1 CAN FRENCH STYLE STRING BEANS 1 CAN CREAM OF MUSHROOM SOUP
4 SLICES BACON, FRIED AND CRUMBLED 1 ONION, DICED AND SAUTÉED
1 PACKAGE RITZ CRACKERS, CRUSHED 10 OUNCES CHEDDAR CHEESE
¾ STICK OLEO
Mix beans, soup, bacon, half of the cheese and half of the crackers together. Pour into a greased casserole dish. Mix the melted oleo with the rest of the crackers and spread on top. Bake at 350 degrees until bubbly.
3 CUPS MASHED SWEET POTATOES ½ CUP MILK
1 CUP SUGAR 1/3 CUP OLEO
2 EGGS 1 TEASPOON VANILLA
COMBINE ALL INGREDIENTS AND BEAT WITH AN ELECTRIC MIXER UNTIL SMOOTH. POUR INTO A GREASED 9 BY 13 CASSEROLE DISH. TOP WITH THE FOLLOWING:
¾ CUP COCONUT ¾ CUP BROWN SUGAR
¾ CUP PECANS, CHOPPED ¼ CUP FLOUR
¼ CUP OLEO
Blend coconut, sugar, pecans and melted oleo. Mix in flour, mixing well. Sprinkle over potatoes. Bake in a 350 degree oven for 30 minutes or until firm.
2 CANS VEG-ALL, DRAINED 1 CUP CELERY, CHOPPED
1 ONION, CHOPPED 1 CAN WATER CHESTNUTS, SLICED
1 CUP MAYONNAISE OR ½ CUP SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
Add all ingredients together, mix and pour into a greased casserole dish, bake at 350 degrees for 35 to 40 minutes. Add the topping: 1 roll Ritz crackers, crushed and 1 stick oleo, melted. Combine and put on top. Return to oven and bake about 5 minutes or until brown.