Baked Green Beans

1 quart cooked green beans
1 can cream of mushroom (or celery) soup
1/2 C. water or milk
1 tsp. salt
1/2 C. bread crumbs

Place cooked beans in baking dish. Dilute soup with milk or water and pour over the beans. Season. Cover with bread crumbs. Bake at 375 for 30 minutes.

I ran out of bread crumbs once and decided to try some crumbled up Ritz crackers...turned out pretty good too!

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Baked Beans

4 C. cooked navy beans
3 tsp. salt
1 onion, minced
1/2 C. molasses
2 tsp. mustard
1/2 C. catsup
dash worchestershire sauce
dash hot sauce
1/2 C. french dressing
6 strips bacon or salt pork

Soak beans overnight in cold water. Drain and add 3 quarts fresh water and minced onion. Cook slowly until the skins burst and are "soupy". Drain and save liquid. Mix molasses, mustard, catsup, worchestershire, hot sauce and french dressing together. Add salt. Add 1 C. bean liquid. Mix into beans and then pour into baking dish. Top with strips of bacon or salt pork. Cover and bake about 4 hours at 300. Remove the cover for the last 30 minutes to crisp the bacon. Add bean water as needed while cooking...dont let beans get dry. Serves about 10-12 people.

You can make these in your slow cooker. Only change will be to not add the bacon. Fry that up seperate and then add to the top of the beans before serving them.

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Bean Salad

2 cans kidney beans, drained
2 boiled eggs
1 tsp. salt
1/4 tsp. pepper
1 medium chopped onion
1 C. mayo

Drain kidney beans and put in large mixing bowl. peel and dice eggs and add to beans. Add salt and pepper. Chop 1 onion and throw in with beans. Add mayo and mix well. Let sit in fridge overnight.

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Candied Carrots

3 C. carrots sliced medium
water
1/2 C. maple syrup

Cook carrots in water until almost tender. Drain. Heat in non-stick skillet. Add maple syrup and let cool slightly before serving. Kids love this one!

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Scalloped Corn

2 C. cooked corn
1 C. milk
2/3 C. crushed soda crackers
3 TBS. melted butter
1/2 tsp. salt
1/8 tsp. pepper
2 eggs
1 tsp. minced onion (1/2 tsp dehydrated minced onion)

Beat the eggs and add milk and crumbs. Add the corn, onion, seasoning and melted butter. Mix together well and pour in a greased casserole dish. Bake at 350 for 40 minutes. Serves 6.

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Onion Pie

2 C. sliced onions
6 strips bacon
salt and pepper
pie crust

Line a pie pan with pastry. Fill with thinly sliced onions. Season with salt and pepper. Add 2 TBS. water. Lay stips of bacon over the top. Bake at 350 for 30 to 35 minutes.

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Baked Green Peppers

8 medium sized green peppers
1 C. chopped ham or browned ground beef
1 onion, minced
1/2 C. cooked rice or diced cooked potatoes
1/2 tsp. salt
1/8 tsp. pepper
1/4 C. bread crumbs
3/4 C. tomatoes
1/4 C. grated cheese

Cot tops off pepper, remove seeds and veins. Parboil in salt water for 5 minutes. Mix ingredients except for crumbs and cheese, for the filling. Stuff into pepper and top with crumbs and cheese. Arrange peppers in a greased baking dish. Bake at 350 for 20 minutes and then turn to 400 for 5 minutes.

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Potato Cakes

2 C. leftover mashed potatoes
1 large egg
1 TBS. flour
2 TBS. milk or cream
1 TBS. minced onion (optional)
4 TBS. fat

Mix ingredients and shape into flat cakes or drop from a spoon onto hot griddle. Fry golden brown.

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Scalloped Potatoes

6 C. raw potatoes, sliced thin
4 TBS. flour
2 1/2 tsp. salt
1/8 tsp. pepper
1 onion
2 1/2 C. hot milk
2 TBS. butter

Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle with salt, pepper and flour, and dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350 for 1 1/2 to 1 3/4 hours. Serves 6.

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Carameled Sweet Potatoes

5 medium sized sweet potatoes
1 tsp. salt
1 C. brown sugar
2 TBS butter
3 TBS. flour
8 marshmellows
1 C. thin cream or milk
1/2 C. chopped nuts

Cook potatoes until tender. Drain and cool. Cut in half lengthwise and arrange in greased baking dish. Mix salt, sugar, and flour and pour over potatoes. Dot with butter. Add marshmallows and nuts and pour cream over all. Bake at 350 for 50 minutes. Serves 5.

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Creamy Cole Slaw

1 head cabbage, shredded
2 medium carrots, shredded
1/4 C. finely chopped green pepper
1/4 C. finely chopped celery
1 to 2 C. mayo
1/2 C. sour cream
1/2 tsp. salt
1/8 tsp. pepper

Shred cabbage and carrot and put in large mixing bowl. Add chopped celery and green pepper. Add salt, pepper, sour cream, and mayo and mix well. Refridgerate overnight. Serves 8.

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Pea Salad

1 can green peas, drained
1 egg, boiled and diced
1/2 onion, chopped fine
1 carrot, grated
1/4 tsp. salt
1/2 C. mayo

Mix all ingredients together well and refridgerate overnight. Serves 4.