1 c. buttermilk
1 egg
1 1/2 c. cornmeal
1 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
vegetable oil for frying
green tomatoes, sliced 1/8 inch thick
hot sauce

DIRECTIONS;
In a shallow dish,
whisk the buttermilk
with the egg... set aside.

In another dish
, combine the cornmeal, cayenne pepper,
salt and black pepper... set aside.

In a large heavy skillet heat veg oil
until hot but not smoking.
Dip the tomato slices in
the buttermilk mixture
and then in the flour mixture.

Fry in the hot fat for
about 5 minutes
turning only once,
until golden brown on both sides.
Drain on brown paper bags

Repeat with remaining tomatoes.
NOTE: Makes a delicious sandwich..  

2 T. cider vinegar
1 T. brown sugar
1/4 tsp. caraway seed
1/4 tsp. celery seed
2 c. shredded red cabbage
1/2 c. thinly sliced onion
salt and pepper

DIRECTIONS;
In a bowl, combine vinegar,
brown sugar, caraway and
celery seeds...set aside.

Put cabbage and onion in a saucepan;...
add a small amount of water.
Cover and steam until tender,
about 15 to 20 minutes.

Add vinegar mix and toss to coat.
Season with salt and pepper.
Serve warm.

Is good with pork....

6 med potatoes
6 slices bacon
3/4 c. chopped onion
2 Tbsp. flour
1/2 tsp. celery seed
2 Tbsp. sugar
1 1/2 tsp. salt
1/8 tsp. pepper
3/4 c. water
1/2 c. vinegar

DIRECTIONS;
Boil potatoes and slice.

In a frying pan,
fry bacon until crisp.
Saute onion in bacon drippings.

Mix in flour, celery seed, sugar,
pepper and salt.

Stir in water and vinegar.
Bring mixture to a boil for 1 minute.

Pour over sliced boiled potatoes.
ADD bacon bits and serve warm.

2 (10 oz) pkgs. frozen, chopped spinach
3 Tbsp. margarine
1 small onion, chopped
1/4 lb. fresh sliced mushrooms or two cans
4 eggs
1/4 c. dry bread crumbs
1 can cream of mushroom soup
1/4 c. Parmesan cheese
1/8 tsp. pepper
1/8 tsp. basil
1/8 tsp. oregano

DIRECTIONS;
Put spinach in strainer and
rinse under hot water to thaw.
Press out water.

Melt butter in skillet over low heat.
Add onion and mushrooms
cook over medium heat
until onion is tender.

In a bowl, beat eggs,
then stir in bread crumbs,
Soup, 2 Tbsp. parmesan cheese,
pepper, basil and oregano ,
spinach and onion-mushroom mixture.
Blend well.

Pour into a well-greased,
9-inch baking dish
Sprinkle with remaining cheese.
Bake uncovered at 325
for 35 minutes.
Cool slightly.
Cut into squares to serve.

Can be served warm or cold.

2 (10 oz) pkgs. frozen chopped broccoli
1 c. mayonnaise
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. grated cheddar cheese
2 eggs, slightly beaten

DIRECTIONS;
Cook broccoli according
to directions; drain.

Place in 2-quart casserole
along with remaining ingredients.
Mix well.

Cover and bake at 350 for 1 hour.

3 med zucchini
1 1/2 c. milk
1/2 c. oil
1 c. cornmeal
1 c. flour
3 tsp. seasoning salt
1/2 tsp. garlic powder

DIRECTIONS;
Slice zucchini in rounds.
Soak in milk for 15 to 20 mins.

Combine cornmeal, flour,
garlic powder and seasoning salt.

Lift zucchini out of milk and
dip into cornmeal mixture

Place in skillet with hot oil and
fry until golden. Turn once.

Good Served with Ranch Dressing

2 1/2 cups rice
5 cups water
1 onion, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1/2 cup celery, diced
4 cups mushrooms,
1/4 cup vegetable oil
1 Tbsp. sage
2 tsp. thyme
2 tsp. parsley
salt and pepper

DIRECTIONS;
Preheat oven to 350 F.
In a large skillet, saute onion,
bell pepper, garlic,
and celery for 5 minutes.

Add mushrooms, sage, thyme,
parsley, and salt and pepper.
Saute a few more minutes
Add water.
Stir well and bring to a boil.
Add rice. Stir well.
Put in a covered casserole dish
IF your covered skillet cannot
be put in the oven..

Bake at 350 for 1 hour

Do not stir or uncover while cooking.
Fluff rice before serving.

6-8 medium red potatoes
1/2 c. sour cream
1/2 c. ranch salad dressing
1/4 c. bacon bits
or cooked & crumbled bacon
2 Tbsp. chopped parsley
1 cup shredded cheddar cheese,

TOPPING:
1/2 cup shredded cheddar cheese
1/4 cup melted butter
2 cups corn flakes (crushed)

DIRECTIONS;
Cook potatoes until tender.

Quarter, leaving skins on,
and set aside.

Combine sour cream, dressing, bacon,
parsley, one cup cheese.

Place potatoes in greased
9x13 inch baking dish.
Pour sour cream mixture
over potatoes and gently toss.
Top with 1/2 cup cheese.

Combine corn flakes and butter.
Sprinkle over casserole.

Bake at 350 for 40 to 45 minutes.

2 lbs. frozen hash brown potatoes
2 c (8ozs) shredded cheddar cheese
1 med. onion, chopped
1 pt. sour cream
1 can cream of mushroom soup,
(or cream of chicken)
1 stick of margarine, melted
salt and pepper

DIRECTIONS;
Combine all ingredients
and bake for 45 to 60 minutes
at 350 degrees.

2 cups peeled, grated potatoes
3 eggs, beaten
3 Tbs chopped chives or onions
1 Tbs all-purpose flour
Salt and freshly ground pepper to taste
Vegetable oil for frying

DIRECTIONS;
Wrap the grated potatoes
in a clean dish towel and wring
tightly to remove as
much moisture as possible.

In a large mixing bowl
combine the potatoes, eggs,
chives, flour, salt, and pepper,
mixing well.

Heat 1/4 inch oil in a heavy skillet
over high heat and place spoonfuls
of the potato mixture in the hot oil,
shaping them into patties as they cook.

Turn when the bottom has
browned and brown the other side.

Drain on paper towels or brown bags
and serve immediately.

Makes about twelve 3-inch pancakes.

6 cups frozen hash brown potatoes (thawed)
2 cups shredded cheddar cheese
1- 8 oz. carton sour cream
1/4 cup milk
1/3 cup chopped onions
1/2 tsp. salt
1/4 tsp. pepper
2-TBSP. margarine or butter

DIRECTIONS;
Combine all ingredients,
except the butter
in an 2 quart casserole
sprayed with pam.
Dot with margarine or butter.

Bake in 350 degree oven for 45 minutes.
Serves 6 to 8.

1# ground chuck
1/2# diced bacon
1 cup chopped onions
3/4 cup brown sugar
3/4 cup ketchup
1 Tbsp. vinegar
1 tsp. mustard

1 can lima beans
l can kidney beans
1 can (med) pork n beans

DIRECTIONS;
Cook ground chuck,
bacon and onions,
Drain

Add: brown sugar, mustard
ketchup and vinegar

Add: the beans
*** note... I usually substitute
Northern Beans for the
lima and kidney beans

Stir gently
Bake uncovered at 350° for one hour.

1/2 c butter
1 lg onion, minced
3/4 c grated Cheddar cheese
1 3/4 c uncooked rice
1 (4oz) can drained mushrooms
2 (10 oz) cans beef consomme
1 c slivered almonds

DIRECTIONS;
Sauté onion in butter.
Mix onions with rest of
ingredients in a 4 qt. casserole.

Cover and bake 325° for 1 hour.
  Uncover and bake 15 mins. more.

1 (8 oz) pkg herb-seasoned stuffing mix
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
1 (16 oz) can cream-style corn
1/2 cup water
1 tsp poultry seasoning
1/8 tsp ground black pepper
3 eggs, beaten
2 tbs butter or margarine, melted

DIRECTIONS;
Place stuffing mix in a large bowl;
set aside.

Saute onion and celery in
1/4 cup butter in large skillet
until tender.

Add next 4 ingredients
and bring to a boil;
pour over stuffing mix and mix well.

Stir in eggs. Let cool 10 minutes.
Shape stuffing mixture into 8 balls
and place in a lightly greased
9-inch square pan.

Pour melted butter
evenly over dressing.
Bake at 375° for 25 minutes.

2 pounds potatoes
1/2 cup butter
1/2 cup bread crumbs
1/2 cup Parmesan cheese
14 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder

DIRECTIONS;
Cut each potato into quarters.
Cut the quarter pieces into thirds.

Melt butter. Set aside.

Combine remaining ingredients.

Roll each potato piece in melted butter,
then in seasonings.

Arrange on a baking sheet.
Pour remaining butter and
sprinkle remaining seasonings
over potatoes

Bake at 400 for 30 - 35 minutes.

1 (16 oz) bag frozen broccoli,
carrots, cauliflower vegetables,
(OR)mixture of your choice
thawed and drained
1 can cream of mushroom soup
1 c shredded cheddar cheese
1/3 c sour cream
1/4 tsp pepper
1 can French fried onions

DIRECTIONS;
Combine vegetables, soup
1/2 c cheese, sour cream,
pepper, and 1/2 can onions.

Pour into 1 qt. casserole.

Bake covered 350° 30 mins.

Sprinkle with rest of cheese
and onions,

bake uncovered 5 more mins.

1 Spaghetti Squash

DIRECTIONS;
To prepare:
Cut spaghetti squash in
half lengthwise, and clean out seeds.

Boiled:
Place squash cut side down
in a pot with 2" of water; cover and boil for 20 minutes.

In microwave:
Place squash cut side up in
a dish with 1/4 cup water.
Cover with clear wrap
and cook 7-8 minutes.

Run a fork over inside of cooked
squash to get spaghetti-like strands.

Scoop "spaghetti" from
1/2 cooked squash.

Add 1 cup grated Cheddar cheese,
1 cup grated zucchini
1 cup tomato sauce
1/4 teaspoon each salt and pepper
1/8 teaspoon crumbled basil leaves
dash of garlic powder

Mix well and scoop back
into the empty shell.
Sprinkle on 2 tablespoons
Parmesan cheese and bake at
350° for 20 minutes.

OR... Just serve the squash with
your favorite spaghetti sauce OR
Melted Butter

6 medium Potatoes -- peeled and quartered
8 slices soft white bread
1/4 cup margarine
1/2 medium onion -- diced
1 large stalk celery -- diced
2 eggs -- beaten slightly
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS;
Preheat oven to 350
Lightly spray 2-quart casserole dish

Boil potatoes for 15 to 20 minutes
or until potatoes are tender
when pierced with a fork. Drain.

Place potatoes in a medium bowl.
Mash potatoes until smooth.

In a small skillet over medium heat,
melt margarine.

Add onion and celery; cook,
stirring occasionally, for about 5 minutes

Add onions and celery to potato mixture;
mix to combine.
Add beaten eggs, parsley,
salt and pepper to potato mixture; mix to combine.

Transfer potato mixture to bowl
with the bread pieces,
stir by hand to combine well.

Place mixture into the casserole
and bake, uncovered,
for 40 to 45 minutes,
or until lightly browned on top.

1 large green bell pepper
1 large red bell pepper
1 medium onion
2 garlic cloves
1 can (15 1/2 ounces) red beans,
such as kidney beans
1 tablespoon olive oil
1 teaspoon Cajun seasoning
or chili powder
2 cups instant white rice
1 can (14 1/2 ounces) vegetable broth
1 package (16 ounces) frozen corn kernels
Salt and pepper to taste
2 to 6 drops hot pepper sauce,
or to taste (optional)

DIRECTIONS;
Chop the peppers and onion
Slice the garlic.
Rinse and drain the beans.

In a large deep heavy skillet,
heat the olive oil over high heat until hot.

Add the bell peppers, onion,
garlic, and Cajun seasoning.
Stir to coat with the oil
and cook for 3 minutes,
until softened slightly.

Add the rice and stir to coat.
Add the broth and bring to a boil.

Stir in the corn and beans
and cover the pan.

Remove the pan from the heat
and let stand for 5 minutes.

Season with salt and pepper
and hot pepper sauce, if desired.

3 cups mashed sweet potatoes
1 cup sugar
2 eggs well beaten
1/3 stick margarine melted
1/2 cup milk
1 tsp. vanilla

DIRECTIONS;
Mix all of the above ingredients
and pour into a buttered casserole dish.

TOPPING
1 cup firmly packed brown sugar
1 cup pecans chopped
1/3 stick margarine melted

DIRECTIONS;
Mix together and sprinkle
over sweet potatoes.
Bake at 350 for 30 minutes.

1 can french green beans (drained)
1 can white whole kernel corn (drained)
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup green bell pepper
1/2 cup shredded cheddar cheese
1 can cream of celery soup
salt & pepper to taste

DIRECTIONS;
Mix the above ingredients
and pour into a casserole dish.
Top with the following...

1 pkg. ritz crackers crumbled
3/4 stick margarine

Bake at 350 for 30 minutes.

1/2 cup spaghetti broken into 1 inch pieces
3/4 cup white rice
14 1/2 oz. (1 3/4 cups) any flavor broth or bouillon
2 Tbsp. butter or margarine

DIRECTIONS;
In medium skillet saute
broken spaghetti pieces in butter,
stirring constantly,
until the spaghetti begins to brown.

Add rice, stirring until the rice is well coated
with the butter and the spaghetti
browns a little more.

Carefully pour in the broth.
Simmer until liquid is absorbed

Note: This recipe is very versatile.

Make Spanish rice by reducing
the amount of chicken broth by a half cup
and adding a can  of stewed tomatoes.

You could also add garlic and/or onions
, according to your taste.

1 1/2 pounds fresh green beans
8 slices bacon, quartered
1 small onion, chopped
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cubed red potatoes

DIRECTIONS;
Wash beans, trim ends,
and remove strings.
Snap into 1 1/2 inch pieces; set aside.

Fry bacon until crisp in a Dutch oven.
Remove bacon and set aside,
reserve 1/4 cup bacon drippings

Saute onion in drippings until tender.
Add water to onion; bring to a boil.
Add bacon, beans, salt, and pepper,
and return to a boil.
Cover and simmer 30 minutes.

Add potatoes, and cook 10 minutes
or until potatoes are tender.

4 good-sized baking potatoes
2 tbsp milk
1/4 c butter 4 slices bacon cooked crispy and crumbled
1 1/2 c shredded cheddar cheese
1/2 tsp salt
dash of pepper
2 tbsp chopped chives

DIRECTIONS;
Bake the potatoes until done.
Cut each potato in half lengthwise,
scoop out the center to form a shell.

Mash the potato you scooped out
and combine with milk, butter and seasonings
and 1 cup of the cheese.
Beat until fluffy,
add a little milk (if necessary)
until you get a creamy consistency.
Stir in 1 tbsp of the chives
and half of the bacon.

Spoon mixture back into potato shells.
Bake at 350 for 20 minutes.
Mix remaining cheese, chives
and bacon together and
sprinkle over potatoes.

Bake for an additional 10 minutes.

NOTE:
Instead of the butter and milk
use the creamy ranch salad dressing,
gives the potatoes the flavor of sour cream.....

4 Tablespoons Butter, divided
3 cups cooked Rice
6 large Eggs
1 Tablespoon Water

DIRECTIONS;
Melt 3 tablespoons butter in large skillet.
Add cooked rice and stir to
coat rice with melted butter.
Heat until warm.

In a separate bowl crack the eggs
and add water, beating to mix.

Push rice to one side of skillet
add the other tablespoon of butter

Add eggs and stir often until eggs are set
then mix rice into the eggs.
Good when served hot.

You can add anything to your liking.diced Ham or Bacon,
Onions, Green Pepper, cooked Carrot,
Peas or your favorite Cheese.

2 packages frozen chopped spinach
1 can cream of mushroom soup
1 8-ounce package cream cheese
1 can Durkey's fried onion rings

DIRECTIONS;
Cook spinach by package directions.
Drain and put back in pot.
Add cream cheese and blend well.
Add soup and blend again.
Add 1/2 can of onion rings,
reserving 1/2 for later.

Pour into casserole dish.
Sprinkle reserved onion rings on top
and bake at 325 degrees for 20 to 30 minutes or until bubbly

3 cups sweet potatoes, cooked & mashed
1 cup sugar
2 eggs
1/2 stick margarine, melted
1 tsp. vanilla
1/2 cup milk

TOPPING:
1 cup pecans
1 cup brown sugar
1/2 stick margarine, melted
1/3 cup flour

DIRECTIONS;
Mix potatoes, sugar, eggs, margarine,
vanilla and milk.
Place in a greased casserole dish.
Mix topping ingredients and
spread over potato mixture. Pat lightly.
Bake 35 minutes at 350 deg.

1 large can (1 lb. 13oz.) sweet potatoes,
drained and mashed
1 cup sugar
2 eggs, beaten
1/2 cup milk
1 tsp. nutmeg
3/4 stick butter, melted

TOPPING:
1/2 cup nuts
1/2 cup brown sugar
3/4 cup crushed corn flakes
3/4 stick butter, melted

DIRECTIONS;
Mix all ingredients,
except topping ingredients,
bake for 25 minutes at 350
in an 8 1/2 X 8 1/2 glass dish.

Mix topping ingredients and spread on top,
Bake an additional 25 minutes at 350.

1 small can of whole kernel corn
1 small can of cream style corn
1 stick of butter (melted)
1 box Jiffy cornbread mix
3 eggs
1 package of shredded cheese
1 small onion finely chopped (sautéed in skillet for 1 or 2 min.)

=====================
Place all ingredients in a bowl stir well.
Pour mixture into a baking dish and bake at 350 for 40-45 min.
Super easy and they will think you slaved over the stove to make this one.

Source: From Joyce's Recipe Box 2 pkgs. (10 oz ea.) frozen chopped spinach, defrosted and well drained
  2 cans (4 1/2 oz ea) button mushrooms, drained*
2 tsp minced onion
  1 clove garlic, crushed
1 tsp salt
1/8 tsp pepper
2/3 cup sour cream
2 Tbs milk
2 Tbs butter, softened

====================
Preheat oven to 300-325 degrees.
Mixed all ingredients in ungreased 1 qt. casserole.
Cover and bake for 1 hour.

*Kimberly's notes: I use approx. 1 Cup small fresh mushrooms, lightly sauteed in place of canned mushrooms.
SOURCE: Kimberly@CR

3 packages (10 ounces each) frozen mixed vegetables
1 1/2 cups shredded cheddar cheese
1 1/2 cups crushed round crackers (butter crackers, I.E. Townhouse, Ritz, etc.) about 38 crackers
1 cup chopped celery
1 cup chopped onion
1 cup mayonnaise or salad dressing
1/4 cup margarine or butter, softened
1/4 teaspoon pepper

====================
Cook vegetables according to package directions and drain.
Combine with cheese,celery, onion, pepper, and mayonaise or salad dressing.
  Turn mixture into a 13 x 9 x 2 inch baking dish. Combine crackers and margarine or butter.
Sprinkle over vegetable mixture.
  Bake uncovered in a 350 F. oven for 20-25 minutes or till heated through.

3/4 c. flour
2 tsp. baking powder
1 TBS sugar
1/2 tsp salt
1 TBS corn meal
1/2 cup powdered milk
Cold water
2 1/2 cups finely chopped onions
Fat or Oil for frying

====================
Mix together the first six ingredients.
Stir in enough cold water for thick batter.
Mix in onions and drop by teaspoonfuls into deep fat.
Flatten patties slightly as you turn them.
Fry to a golden brown.

1 can cream of mushroom soup
35 saltines, crushed
1 egg

=====================
Mix all, and deep-fry spoonfull's

2 medium zucchini
1 carrot, grated
1 egg beaten
1/2 cup flour

====================
Mix all ingredients.
Drop by tablespoons into 1/2-inch oil in skillet.
Fry until golden brown.
Drain on paper towel and serve.
Serves 4 to 6

GRAMMA C'S WILTED CUKES

2 to 4 cucumbers, peeled and sliced thin
1/4 C salt
thin sliced onion
1 C water
1 C vinegar (I use white)
3/4 C sugar
2 tsp fresh dill weed (approx)

===================
In a large bowl place sliced cukes, onions, and dill.
Sprinkle salt over, and add hot tap water to cover (I put a plate on top to keep cukes under water).
Let stand for a hour.
Drain liquid.
Add the 1 C water, vinegar, and sugar.
Stir to dissolve sugar.

Store in airtight container in frig.
** age this for 2-3 days
*** keeps fresh for a long time

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