2 cups cracker crumbs
2 cups shredded or grated cheddar cheese (8 oz)
2 small or 1 large can asparagus (I used 2 10 oz.cans)
1 can cream of mushroom soup
1 stick butter or margarine, melted
Mix juice from asparagus with cream of mushroom soup until smooth. In heavily butter casserole dish, layer 1/2 crumbs, asparagus, cheese and soup. Then layer other half of ingredients. Pour melted butter over all. (I crumble a few more crackers on top just before mararine is poured on.) Bake at 325º or 350º about 20 to 25 minutes.
Mix all ingredients. Place in casserole dish and bake @ 350º for 1 hour.
Cook bacon until crisp, then crumble. Brown onions and bell pepper in bacon grease. Drain grease. Add cheese, pimentos and corn. Cook until cheese is melted. Add bacon crumbs.
1 head of cabbage, remove the core
Put in pan of water (about 2") and bring to a boil. Boil on one side 10 minutes and 5 minutes on the other. Lift out of water and drain.
1/2 stick butter or margarine
1/3 cup flour
1 medium can tomatoe sauce
salt, pepper and garlic
1 to 2 beef boulion cubes
In electric skillet melt butter. Add flour and brown. Add tomatoe sauce and enough water to make a gravey. Add seasonings and cook.
2 lbs. hamburger
1 medium onion, chopped
salt and pepper
3/4 cup cooked rice
Mix above indredients together.
Break cabbage leafs. Take one leaf and put in small amount of meat and roll, folding ends. Put in gravey and spoon sauce over rolls. Bring to a boil and simmer for 1 hour at 350º. Spoon once in awhie so they won't stick.
Don't cook rolls. Take as much sauce as needed and put in dish. Add rolls and put more sauce over rol1s.
Preheat oven to 375 degrees.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Bake for about 20 minutes, or until the filling is hot and melted.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for for up to 6 months.
Baked Grilled Potatoes:
1/2 lb. butter
1 sweet onion, chopped
1 cup mayonnaise
1/4 cup sour cream
salt and pepper
2 lbs. gator tail cut into chunks
salt and pepper
16 ozs. vegetable oil
1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
sliced green onions to garnish
Wash and coat potatoes with a little bit of oil. Pierce each potato with a fork, wrap in tin foil, place directly on hot coals, and cook for approximately 45 minutes. Use tongs to turn potatoes often.
In a bowl, combine all of the ingredients to make the potato sauce, and mix well.
In a large bowl, toss the gator chunks into the buttermilk, and dredge with flour that has been seasoned with salt and pepper. Usung a large skillet, heat oil to 350°. Fry gator chunks until golden brown, approximately 4 to 5 minutes. Split potatoes and top with butter and potato sauce. Top potatoes with 2 pieces of fried gator chunks on top and sprinkle with cheese and green onions.
Rub the eggplant rings with the olive oil. Then, sprinkle the mixed herbs over them. Place the eggplant rings on a grill and cook until softened and slightly browned, turning once or twice. Serve hot. Makes about 4 servings.
1 can mushroom soup
3 t soy sauce
3 cups French style green beans
dash of pepper
1 can French Fried Onion Rings
Stir soup and soy sauce until smooth. Mix in beans, pepper and 1/2 of onions. Bake at 350º for 20 minutes. Top with remaining onions and bake 5 minutes more.
Clean mushrooms; remove stems from mushroom by gently twisting close to mushroom cap. Chop stem up into small pieces and combine with onions in small skillet with 1 T margarine or bacon grease. Saute over medium heat until onions and mushroom bits are soft. Remove from heat and transfer to small mixing bowl. While this mixture cools, tear bread heels into very, very, very small bread crumbs. (Bread heels work best because they crumble apart easily.) Add bread crumbs to the onion/mushroom stem mixture. Gently mix. Add bacon pieces. Gently mix again. Add salt, pepper and poultry seasoning. Mix again, with your fingers this time. When mixture is the consistency of stuffing, fill the mushroom caps and place on a cookie sheet or pizza pan. Top each mushroom with shredded mozzarella cheese. Heat the mushrooms approximately 15 minutes in a 375º oven until the cheese melts and the mushrooms are cooked yet still firm.
Remove stems from mushrooms. Rinse caps and gently pat dry. In a small skillet, heat butter and saute shallots (or garlic) until golden, 5 to 10 minutes. Cool. Mash the cream cheese in a bowl until fluffy. Stir in sauteed shallots and the drippings from pan. Stir in cream cheese with herbs, bread crumbs, chopped nuts and sherry. Stuff cheese mixture into mushroom caps. Serve cold topped with pecan halves. For hot mushrooms, heat in 400º oven for 10 to 15 minutes or broil for five minutes and top with pecan halves. Serves 6.
Place all ingredients, but the milk and butter, into a large bowl. Turn the mixer on to gently begin blending and mashing the potatoes. Slowly add the milk and butter a little at a time, until smoothly incorporated into the potatoes. Serve immediately. Makes 4 servings.
Make hash browns (if using fresh hash browns). In sauce pan, over low heat combine cheese 1/4 c butter, stir until almost melted. Remove from heat and blend in cream, milk, onion, salt & pepper. Fold in potatoes and turn into a greased casserole dish. Dot with butter & paprika. Bake @ 350º for 30 minutes.
Place potatoes and 1 T salt in a 4 qt. saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half and half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt and pepper; season to taste and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Keep the smashed potatoes hot in a heat-proof bowl set over simmering water. Serves 6 to 8.
1 head Cabbage, large, leaves separated
4 slices Bacon, chopped
1 medium Onion, chopped
1 cup Tomato sauce
2 Eggs, beaten
1 teaspoon Paprika
1 teaspoon Worcestershire sauce
1 pound Ground chuck
1 pound Ground pork (not sausage)
1/2 cup Rice, cooked
Salt and pepper to taste
Blanch the cabbage leaves in boiling water until they are soft enough to roll (2-3 minutes). Drain. Set aside. Brown the bacon. Add the onion and cook until soft. Add 1/2 cup of tomato sauce. Set aside. Brown the beef and pork. Drain. Mix together the bacon mixture, cooked meats, beaten eggs, paprika, Worcestershire, and rice. Check the seasonings. Roll the mixture in cabbage leaves and place in a lightly oiled casserole dish. Mix together the remaining 1/2 cup of tomato sauce with 1/2 cup of water and pour over the dish. Cover and bake at 325º for about 2 hours (or until the cabbage is soft). Serve warm.
1 Tablespoon Butter
1 Tablespoon Olive oil
12 New red potatoes, sliced 1/4 inch thick
1 teaspoon Garlic, minced
1 tablespoon Parsley, chopped
Salt and pepper to taste
Heat the butter and oil in a heavy skillet. Add the potatoes and cook until they begin to brown (turn often). Add the garlic and continue cooking until brown. Toss in the parsley. Check seasonings.
Melt the butter in a heavy saucepan (that has a lid). Add the onion and celery. Cook until just soft. Add the rice and cook for 3 minutes, stirring frequently. Add the broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed (about 45 minutes). Remove from the heat. Toss in the almonds. Check the seasonings. Serve warm. The full flavor of brown rice goes well with almonds. Serve this side dish with roasted chicken. Serves 4.
1 lb. yellow squash
1 small onion, minced
2 T melted butter
1 c Ritz crackers, crushed
1 1/2 c shredded cheese
2 eggs, beaten
1/4 c bacon bits
1 small jar pimento
1/4 t salt
1/4 t pepper
Boil squash until tender. Drain and mash. Saute onions in butter until tender. Combine onions, squash, 3/4 of cracker crumbs, cheese and rest of ingredients. Spoon into greased 2 qt. casserole dish. Sprinkle top with remaining cracker crumbs. Bake at 350º 45 minutes.
Mix above ingredients. Put in buttered casserole dish. Top with 1 cup brown sugar, 1 cup pecans and 1 stick of melted butter. Bake at 350º for 45 minutes.
Combine all ingredients and place in 2 qt. casserole dish.
1/4 cup butter or margarine, melted
1 cup chopped pecans
1/3 cup flour
1/2 cup brown sugar
Combine all ingredients and top casserole. Bake in oven at 400º for 30 minutes.
Cook and mash 4 to 5 sweet potatoes.
Allow to every cup of potatoes:
1 1/4 T butter
1 T brown sugar
1/2 t grated orange or lemon rind
3 T orange juice
1/2 t salt
Combine these ingrediens and place them in a baking dish or in hollow orange rids made into cups, placed in a baking pan. Sprinkle the top with brown sugar and paprika.
Cover the dish or the cups closely. Bake the potatoes for 30 minutes in the dish, 15 minutes in the cups. Remove the cover and bake them until they are brown. The last 10 to 15 minutes put marshmellows on top and watch closely.
Cut off the tips of squash. Cut each squash into three of four pieces. Place in pot and add water to just cover squash. Cook until tender. Drain in colander. Mash and add eggs, bread crumbs, butter, sugar, salt, onion and pepper. Cover with a light layer of bread crumbs. Bake at 350º until lightly browned. Makes approximately 10 servings.
6 ripe tomatoes (2 1/2" to 3" in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 T minced fresh flat-leaf parsley
2 t minced garlic(2 cloves)
1/2 t fresh thyme leaves
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil
Preheat oven to 400°.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoe halves in a baking dish.
In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature. 8 Servings.
To make bread crumbs:
Remove the crusts, place the bread in the bowl of a food processor, and process until fine.
2 to 3 zucchini
salt and pepper
5 soda crackers, crumbled
1 small onion, chopped
1 cup milk
2 to 3 strips bacon, cooked and crumbled
cheddar cheese, grated
Slice zucchini and par boil 5 minutes; drain and put in buttered casselrole dish. Add salt and pepper to taste. Sprinkle crackers over top. Sprinkle onions and parmesan cheese over crackers. Beat egg and milk together and pour over onions. Sprinkle with cheddar cheese and crumbled bacon. Bake at 350º for about 20 minutes.