CHEDDAR BAY'S VEGETABLES
BARBECUED BUTTER BEANS
4 (15-1/2 oz.) cans butter beans, drained & rinsed
1 (1 lb.) can stewed tomatoes
1 (24 oz.) bottle ketchup
1/2 lb. brown suar
1/2 lb. bacon, fried
1 green pepper, cut up
1 onion, chopped
2 T. margarine
Mix ingredients in casserole. Bake (covered) at 350-degrees for 2 hours; remove lid for the last half hour. Serve hot.
BROCCOLI CASSEROLE
2 pkg. frozen, chopped broccoli (thawed & drained)
1 stick melted margarine
1 lb. Velveeta cheese
Ritz crackers, crushed
Cook and drain broccoli. Put in casserole. Slice cheese over top. Cover with Ritz cracker crumbs. Pour margarine over all. Bake at 350-degrees for 20 minutes.
BROCCOLI-CHEESE BAKE
Cook and drain 2 c. converted rice. Mix together with:
1 jar Cheez Whiz
1 can cream of mushroom soup
Bake in a casserole dish at 325-degrees for 20 minutes (or microwave it for 10-15 minutes).
CARAMELIZED POTATOES
1-1/2 lb. new potatoes -- 3/4 c. sugar -- 6 T. butter
Cook potatoes in skins in boiling salted water for 10-15 minutes, or until tender. Drain and peel potatoes; then rinse in cold water. Placesugar in skillet over low heat; stir occasionally until sugar has melted and turneed to a golden caramel. Add butter tothe skillet. When melted, add the potatoes. Continue to fry, shaking skillet gently until potatoes are coated with caramel and are golden brown. Serve immediately.
CHEESY HASHBROWNS
1 (2 lb.) pkg. hashbrowns -- 1 stick butter, melted -- 2 c. sour cream -- 2 c. grated Cheddar cheese -- 1 can cream of mushroom soup -- 1/2 to 1 c. chopped onions -- 1 tsp. salt -- 2 tsp. pepper -- 2 c. crushed cornflakes -- 1/2 stick butter
Mix and combine all ingredients except cornflakes and 1/2 stick butter. Pour into a 9x13-inch pan. Top with cornflakes; then drizzle 1/2 stick melted butter over top. Bake at 350-degrees for 40-45 minutes.
CORN FRITTERS
1 c. flour
1 tsp. baking powder
1 tsp. salt
1 egg
2/3 c. milk
1 T. oil
Mix dry ingredients. Add remaining ingredients. Add 1-1/2 c. whole kernel corn to batter. Heat skillet; add small amount of oil to keep from sticking. Pour 1/2 c. batter for each fritter into skillet. Turn when side is done. Repeat with remaining batter. Add more milk if fritters are too thick.
MOM'S BAKED BEANS
2 larege cans Campbell's Pork 'n Beans
1 small onion, diced
1 to 1-1/2 c. ketchup
1-1/2 c. brown sugar
3/4 stick margarine, cut up
Mix together in slow cooker Cook on medium until margarine has melted. Stir. Reeduce heat to low, and cook overnight.
PARMESAN BAKED POTATOES
6 T. butter or margarine, melted
3 T. Parmesan cheese
8 red potatoes -- unpeeled and halved lengthwise
Pour butter into a 9x13-inch pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut-side down over cheese. Bake (uncovered) at 400-degrees for 40-45 minutes, or until tender.
PARTY MASHED POTATOES
8-10- medium potatoes
8 oz. cream cheese
1/4 c. sour cream
Milk
Salt, Butter & Paprika to taste
Peel and boil potatoes; drain, then mash with electric beater. Blend in cheese, sour cream and salt. Beat until light; then add milk to achieve consistency of mashed potatoes. Spoon into a greased casserole. Bake at 350-degrees for 30 minutes to 1 hour.
You can freeze before baking for use later; dot wtih butter and sprinkle wtih paprika when ready to bake.
SCALLOPED POTATOES
8 potatoes -- 3 T. butter -- 2 T. flour -- 1-1/2 c. milk -- 1 tsp. salt -- 1/4 tsp. pepper -- 5-6 small onions, ringed -- 2 c. grated Cheddar cheese
Peel potatoes and slice thin. Make a white sauce of melted butter, flour and milk. Cook until thick. Put half the potatoes in a greased casserole. Cover with half the sauce, seasonings and half the onions. Add remaining potatoes, sauce & onion. Put cheese on top to cover. Bake at 350-degrees for 1 to 1-1/2 hours.
Midi playing is In the Summertime.
