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Broccoli with Stuffing

2 eggs

1 onion, minced

1 (10 ounce) can cream of mushroom soup

1/2 cup mayonaise

2-10 ounce packages frozen broccoli (cooked a few minutes)

1 cup grated cheddar cheese or more

1 package stuffing mix herb flavored, prepare before hand, using box directions.

1/4 cup butter

Combine egg, onion, soup, and mayonaise .

Place a layer of broccoli in a 2 quart casserole. Add a layer of cheese. Pour a small amount of sauce over top. Repeat layers until all ingredients are used. Top with stuffing. Sprinkle butter on top. Bake at 350 degrees longer than 30 minutes. (til done through and hot)

 

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Choco-coconut Bars

1 1/2 cup flour

1/2 cup brown sugar, packed

1/2 cup butter

1/4 tsp salt

1 cup choc chips

 

2 eggs

1 cup brown sugar packed

1 tsp vanilla

2 tbsp flour

1/2 tsp baking powder

1/4 tsp salt

1 1/2 cup flaked coconut

Combine first four ingredients, work with pastry blender until crumbly. Pat evenly into ungreased 13x9x2 pan. Bake in 375 degree oven for 10 minutes. Sprinkle chocolate pieces over hot crust and return to oven to soften. Remove from oven and spread chocolate evenly.

Beat eggs until thick and light colored. Beat in sugar and vanilla. Stir in flour mixed with baking powder and salt, then coconut. Spread evenly over chocolate layers. Bake at 375 degree for 14 minutes. Cool and cut into squares. Makes 3 dozen.

 

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Apple Cranberry Ice

1 envelope unflavored gelatin

2 cup cranberry juice cocktail

1 cup sugar

1 1/2 cup apple juice

3 tbsp lemon juice

Soften gelatin in 1 cup cranberry juice in a saucepan. Add sugar and stir until dissolved. Take from heat. Stir in remaining ingredients. Pour in 9x5x3 pan. Freeze until almost frozen in center. Put in a bowl and beat at high speed until smooth and fluffy. Pour back in and freeze.

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Butter Beans

This was one of and still is my favorite recipe growing up.

Its best severed with fresh bread.

2 to 3  15 ounce cans of butter beans

1/2 cup chopped onion

1/2 cup diced carrots

1/2 cup celery chopped fine

3 to 4 pieces of ham hocks

Mix all ingredients together. Turn into baking dish and bake at 350 degrees for about 1 hour.

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Raisin-Oatmeal Bars

1 cup seedless raisins

1/4 cup hot water

1 1/4 brown sugar packed

1/3 cup soft butter

2 eggs unbeaten

1 tsp vanilla

1 cup sifted flour

1/2 tsp salt

1/2 tsp baking powder

1/2 c quick-cooking rolled oats

1/2 cup chopped nuts

Combine raisins and hot water; set aside. Beat together sugar, butter, eggs, and vanilla until smooth and creamy. Stir in flour sifted with salt and baking powder. Blend in raisins-water mixture, then oats and nuts. Spread evenly in greased 13×9 pan. Bake at 375 degrees for 20-22 minutes. Cool in pan and cut into bars or squares. Roll in powdered sugar if desired.

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Berry Cobbler

2 cans ( 15 ounces) blueberries

1/2 cup sugar

3 tbsp cornstarch

1/2 tsp butter

1 tsp lemon juice

1 1/2 cup flour

1/3 cup instant dry milk

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1/3 cup shortening

3/4 cup water

Drain blueberries well, saving syrup. Mix sugar, cornstarch and cinnamon in saucepan. Stir in syrup until smooth. Bring to a boil and boil until thick and clear. Remove from heat and stir in butter ; lemon juice and berries. Pour into greased 9″ square pan. Sift flour, milk, sugar, baking powder, and salt. Mix in shortening. Stir in water until mixed. With tsp drop on fruit to make 16 biscuits. Bake 25-30 min at 400 degrees, or until biscuits are light brown.

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Broccoli Casserole

1-20 ounce frozen pkg. Chopped broccoli

1/2 package frozen pearl onions

Cook each of the above as directed.

Sauce:

2 tbsp butter

2 tbsp flour

1 cup milk

3 ounces cream cheese

Melt butter, add flour and cream cheese. Blend over low heat. Add milk and stir until smooth and thick. Blend into cooked vegetables. Bake at 350 degrees for 20 minutes.

Topping:

2 tbsp butter

1/4 cup parmesan cheese

1 cup softened croutons

Mix the above ingredients. Sprinkle on to of casserole and bake an additional 15 minutes.