|
Sweet
Potato Casserole
Linda Patterson Rickman, Class of 1970 |
| One of my favorite holiday dishes. So easy to prepare and makes your guests
believe you have slaved all night in the kitchen. Not! |
| 1 large can Sugary Sam yams 2 eggs 1/2 cup evaporated milk 1 stick (1/4 lb.) Oleo 3/4 cup sugar 1 tsp. vanilla extract TOPPING: 1 cup brown sugar 1/3 cup flour 1/3 cup Oleo 1 cup chopped pecans |
| Heat yams. Drain and mash. Add eggs, milk, Oleo, sugar, and vanilla. Bake in buttered casserole dish at 350 degrees for 35 minutes. Mix brown sugar, flour, Oleo and nuts. Spoon over potatoes. Bake an additional 20 minutes. Mixture is very wet prior to baking. Don't worry about it. Dish will be nicely dry at end of cooking time. |
|
Wild
Rice with Mushrooms & Almonds
Patricia Crawford McKnight, Class of 1965 |
| 1 Cup Wild Rice 3 Cans Beef Consomme' 5 Tablespoons Butter 1 Small Onion, Chopped 1/2 Lb. Sliced Mushrooms 1/4 Cup Slivered, Blanched Almonds Dash of Black Pepper |
|
In a medium sized saucepan, saute' onion in butter. Stir
in rice and consomme', then bring to a boil. Cover tightly, reduce heat
and simmer for 1 hour and 30 minutes. Add mushrooms, almonds and pepper.
Continue cooking until the rice is the desired consistency.
|
|
Carrots
a L'Orange
Patricia Crawford McKnight, Class of 1965 |
| 24 small young carrots (or a package of the 'little' carrots that are already prepared) 4 tablespoons butter 2/3 cup light brown sugar 1/2 cup orange juice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 4 slices of orange |
|
Wash and scrape/peel the carrots (unless you are using
the little ones that are already prepared). Heat butter in large saucepan.
Add sugar, orange juice and spices. Cook 3 minutes, stirring constantly,
then add carrots. Spoon syrup over carrots. Cover with orange slices and
cook, partially covered, until carrots are tender and liquid has almost
cooked away -- approximately 30 minutes. Baste frequently with syrup in
pan. Serves 4 - 6.
|
|
Scalloped
Corn
Patricia Crawford McKnight, Class of 1965 |
| 1 16-oz. can of creamed corn 1 cup milk 1 well-beaten egg 1 cup cracker crumbs 1/4 cup minced onion 3 tablespoons chopped pimentos 3/4 teaspoon salt 1/2 cup buttered cracker crumbs dash of black pepper |
|
Heat corn and milk over low heat. Stir in egg and add
next four ingredients. Add dash of pepper and mix well. Pour into greased
8" pan. Sprinkle with buttered crumbs and bake for 20 minutes at
350 degrees.
|
|
Scalloped
Potatoes
Terry Hamilton George, Class of 1974 |
| 6-8 medium baking potatoes, pared and thinly sliced (6 cups) 1/2 cup chopped onion 1/4 cup chopped bell pepper 1 can cream of celery soup 1 can cream of mushroom soup 1 1/2 cups grated mozzarella cheese |
|
Heat oven to 350 degrees. Place potato slices on bottom
of a large greased baking dish. In a medium size bowl, mix soups, onion
and bell pepper. Pour over potatoes. Cover and bake for 1 1/4 - 1 1/2
hours. Uncover and bake 15 minutes longer. Remove from oven and sprinkle
cheese on top. Serves 6 to 8.
|
|
I-Hate-Squash
Casserole
Patricia Crawford McKnight, Class of 1965 |
| 2 pounds yellow squash, sliced 1 Texas sweet onion, chopped 1 cup grated carrots 1/2 pint sour cream 1 can Cream of Mushroom soup 1 stick butter 1 package herbed stuffing mix 1 pound cooked shrimp, chopped 1 pound lump crab meat |
|
Saute' onion and squash in a little olive oil until onion
is translucent. Cover and let steam for a few minutes. Add carrots, sour
cream and mushroom soup. Melt butter and toss with stuffing. Place about
1/3 of stuffing in a casserole dish and sprinkle with the shrimp and crab
meat. Top with second layer of stuffing, then pour squash-mushroom soup
mixture of top. Sprinkle with remaining stuffing and bake at 350 degrees
for 35 to 45 minutes, or until lightly browned and bubbly. Serves 4 to
6.
|
 |
|
|
|
|
|
|
|
 |
 |
 |
|
||||
 |
 |
 |
|
||||
 |
 |
 |
|
||||
 |
 |
 |
 |
 |
|
||
 |
 |
|
|||||