1 1/2 lbs. fresh yellow summer squash, sliced
1 med. onion, diced
4 to 6 slices of bacon
2 eggs, beaten
salt to taste
pepper to taste
Boil squash until tender, drain, transfer to large bowl,
mash with potato masher or fork.
Fry bacon until crisp, set aside.
Sautee onion in bacon grease until tender.
To squash, add beaten eggs, crumbled bacon, sauteed onion,
salt and pepper, and stir until blended.
Pour into buttered casserole dish and bake in
350 degree oven for 30 to 40 minutes until done.
Edges will be brown when done,
and a butter knife inserted in center will come out clean. Cheryl
2 cans Pork and Beans or baked beans,
or use vegetarian beans to cut down on animal fat
1 can small green lima beans
1 can large butter beans (sub. garbanzo beans if can't find b.b.)
1 can red kidney beans
Drain all but the Pork and Beans.
Cut 1/2 lb. bacon into small squares, about 1" wide.
Cook in skillet until nearly crisp. (You could use lowfat or turkey bacon.)
Remove bacon. Discard all or nearly all drippings.
Chop 2 medium onions and sauté in drippings or oil.
Drain if desired.
To onions, add 1 tsp. dry mustard, 1 tsp. garlic powder,
1/2 cup mild vinegar and 1/2 cup brown sugar.
Return bacon to mixture. Simmer 20 minutes.
Place all in crockpot for 6 hrs., or place in large oven-proof pot
and bake at 350 degrees for 1 hr. Judy
3/4 cups (1-1/2 sticks) unsalted butter or margarine, room
1-1/4 cups sugar
3 eggs, beaten
1 (20 oz) can crushed pineapple, drained
1-1/2 tsp. freshly squeezed lemon juice
4 cups firmly packed cubed white bread
Preheat oven to 350 degrees. Butter 2 qt. baking dish.
Cream butter with sugar in large bowl until smooth.
Add eggs one at atime, beating well after each addition.
Gently stir in pineapple. Blend in lemon juice.
Fold in bread. Spoon into dish.
Bake until top is lightly golden, about 40 minutes.
Serve hot. Judy
2 cups cooked yellow squash, drained
2 cups cornbread crumbs (make cornbread!)
1 can cream of chicken soup
1/2 cup each chopped celery, bell pepper, and onion
Sauté last ingredients in 1 stick margarine.
Add salt and pepper to taste.
Mix all ingredients and bake at 350 d.
until bubbly, about 25-30 minutes. Judy
2 cups cooked sweet potatoes, mashed
1 cup white granulated sugar
1/2 cup butter
2 beaten eggs
1 teaspoon vanilla
1/3 cup milk
Mix all ingredients together.
Place in baking dish and top with the following topping
1 cup light brown sugar
1/2 cup self-rising flour
1/3 cup butter
1 cup chopped pecans
Mix well and spread on top of sweet potato casserole
Bake 25 minutes in 350 degree oven Evanda
Green Tomato Pie
1 1/4 CUPS SUGAR
4 cups sliced green tomatoes
6 tablespoons flour
1/4 cup lemon juice or vinegar
1 teaspoon salt
Pastry for 2 crust pie
1 1/4 teaspoons of cinnamon or nutmeg
In large bowl mix together sugar, flour ,salt, and cinnamon or
nutmeg according to taste.
Slice green tomatoes,moistened with lemon juice or vinegar; drain off excess liquid.
Mix the tomatoes thoroughly with sugar-flour mixture.
Fill pie shell with mixture, top with crust, and flute edges.
Bake 35 to 45 minutes in 450-degree oven or until juice
is bubbly and crust is brown. Cheryl
1/4 cup butter or margarine
1/4 cup flour
1 cup light cream
Salt and pepper
1/4 cup dry sherry
1 pound crabmeat or imitation crabmeat
3/4 cup grated cheddar cheese
Preheat oven to 400 degrees. Grease casserole dish.
Melt butter in saucepan. Stir in flour. Gradually add light cream.
Cook over medium heat for 5 to 7 minutes, or until sauce thickens, stirring constantly.
Add salt and pepper to taste and sherry. Remove from heat.
Stir in crabmeat. Pour into prepared casserole. Sprinkle cheese over top.
Bake for 10 to 15 minutes, or until heated through.
Serve piping hot. Serves 4. Neppie