1 14.5 oz can asparagus spears 3 hard cooked eggs, chopped 6 slices of crisp bacon, crumbled 1/2 cup slivered almonds salt and pepper 1 can cream of mushroom soup 1 cup grated American cheese 1/2 cup bread crumbs Place asparagus in a flat baking dish, scatter with chopped eggs. Add bacon and almonds, sprinkle lightly with salt and pepper. Cover with soup and cheese, top with bread crumbs. Bake at 400° for 30 minutes or until cheese is golden…
6 oz package long grain wild 1/2 cup Italian low fat dressing 1/2 tsp black pepper 1/4 tsp grated lemon 1 cup chopped red pepper 1 cup chopped yellow pepper 1/4 cup sliced green onion Prepare rice as directed, omitting butter. Cool. Combine salad dressing, black pepper and lemon peel. Mix well Combine remaining ingredients, mix.
2 packages of frozen peas 1 cup chopped celery 1/2 cup minced onion salt and pepper to taste basil to taste 1 pint sour cream 1 cup cashes halves 1 cup crumbled bacon Mix all ingredients except cashews and bacon Add cashews and bacon when ready to serve
1 cup townhouse cracker crumbs 1 cup seasoned bread crumbs 1/2 cup melted butter 1/2 pint drained oysters tobasco sauce seasoned salt 1 cup grated cheddar cheese Combine cracker crumbs and bread crumbs Over this pour melted butter and mix well Spread a layer of the crumbs over the bottom of a shallow casserole dish, then over this with 1/2 pint drained oysters Sprinkle each oyster with a drop of tobasco and seasoned salt Dot the oysters generously with butter…
1 lb. pork sausage 1 large can Pork & Beans 1 can lima beans 1 can green beans 1 can yellow beans 1 can chili beans 1 can tomato soup (undiluted) 3/4 cup chopped celery 1/2 cup chopped onion 1/2 - 3/4 cup brown sugar 2 Tbsp. mustard bacon strips Fry sausage until brown - crumble. Saute onion & celery. Drain all beans. Combine all ingredients and place in large casserole dish. Spread tomato soup on top. Cover with bacon…
1 stick butter 1 cup uncooked rice 1 package dry onion soup mix 2 1/2 cups water 1 package frozen chopped broccoli Melt butter in casserole dish on top of stove. Add next 3 ingredients and stir well. Place frozen block of broccoli on top and bake in 350 oven for 20 min. Stir broccoli into mixture & bake for an additional 40 min. or until rice is done.
5 large carrots, sliced & cooked only until tender 1 medium onion - sliced or diced Cool onions, arrange in jar with onions. Bake & cool the following sauce & pour over the carrots. Marinate 24 hrs. before using. Will keep for weeks. 1/2 can tomato soup 1/4 cup sugar 1/2 tsp. salt, pepper, & paprika 1/4 cup salad oil 2 tsp. Worcestershire sauce 1/2 or 3/4 cup sugar 1/2 tsp. dry mustard
1 lb. black-eyed peas, rinsed & sorted 1/2 lb. bacon, cooked & crumbled 1 large onion, chopped 1 garlic clove, minced 1 Tbsp. butter 1/2 tsp. dried thyme salt to taste additional crumbled bacon - optional Place peas, bacon & enough water to cover in large kettle. Bring to boil & boil for 2 min. Remove from heat, cover & let stand for 1 hr. DO NOT DRAIN. In skillet, saute onion & garlic til tender. Add to pea mixture…
1/2 cup butter 3/4 cup brown sugar 1 tsp. dry mustard 1 Tbsp. molasses 1 tsp. salt 1 cup sour cream 4 cups lima beans (Seaside) Mix. Bake 1 hr. @ 360.
1 pint of shucked oysters 4 oz cream cheese with chives 1 tbsp worchestershire sauce 1/4 cup whipping cream pinch of dry mustard pinch of salt 2 tbsp chopped parsley Cook the oysters in their liquor until the edges curl. Drain and chop the oysters. Blend in a blender the oysters and the rest of the ingredients. Chill.