Sunday, November 7, 2010

Suffed Eggplant Creole

2 small eggplants (about 2 lbs.)
2 Tbsp. bacon fat or salad oil
1/2 lb. ground beef
1 clove garlic, crushed
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/3 c. finely chopped celery
1 (1 lb.) can tomatoes (undrained)
1/4 tsp. dried thyme leaves
1/2 tsp. Tabasco sauce
1/2 c. Grape Nuts
1/2 c. packaged dry bread crumbs
1/4 c. butter or margarine, melted

Wash eggplants; cut in halves lengthwise. Add with 1/2 teaspoon salt to 1-inch boiling water in kettle. Simmer, covered, 15 minutes. Drain; cool. Preheat oven to 375 degrees. Carefully scoop out pulp from eggplant halves, leaving 1/4-inch thick shell. dice pulp. In bacon fat in large skillet, saute beef with garlic until brown. Add onion, green pepper and celery; cook over low heat about 5 minutes. Stir in tomatoes, 1 1/2 teaspoons salt, thyme and Tabasco sauce. Remove from heat. Add eggplant pulp and Grape-Nuts. Spoon meat mixture into eggplant shells. Place in shallow baking pan. Combine bread crumbs and butter; sprinkle over stuffed eggplant. bake, uncovered, about 45 to 50 minutes or until hot and bubbly. Makes 4 servings.

Shirley McFarlin

Egg noodles and Sauce

1(10 oz.) bag egg noodles
1/2 c. condensed milk
1/3 c. fresh, minced parsley
1/2 c. margarine
1 c. Parmesan cheese

Make noodles according to direction on package. Drain and reserve.

In large saucepan, heat butter and milk, but do not boil. Add parsley and stir together well, allowing 3 minutes to elapse at low heat. Add noodles to pan and toss together. Add cheese and mix at low heat with fork until creamy sauce forms. Serves 4.

Jeff Edwards
Lovis' Son

Cheese Corn

3 cans of corn, drained
1 (8 oz.) pkg. cream cheese
Heat corn and cream cheese over low heat until cheese is melted well. Add chopped jalapeno pepper to taste.

Gail Edwards
Lovis' Daughter in Law

Cabbage Casserole

1 head cabbage, chopped
1 layer carrots, sliced
Eckrich sausage, chopped bite-size
1 layer onions, sliced
1 layer potatoes, sliced
1 c. water

Put in deep dish casserole; cover. Bake 1 hour or until carrots test tender.

Robin Phares
Mozell's Daughter

* Really??? I've never made this... made I SHOULD!! :)

Baked Corn

2 cans cream-style corn
4 eggs
16 saltine cracker crumbs
1/2 c. sugar
salt and pepper (slightly)

Mix thoroughly and turn into casserole. Dot generously with butter. Bake at 350 degrees for 45 minutes or until set and golden brown.

Charlotte Pillow

Cabbage Casserole

1 medium head cabbage
1/4 c. soft bread crumbs
1 can cream of chicken soup
1 (8 oz.) jar picante Cheez Whiz
2 Tbsp. butter or oleo
Remove large ribs from cabbage, then put into boiling water and cook for about 5 minutes. Salt may be added for flavor. Drain cabbage. Place half the cabbage in 2 quart casserole dish. Spread with half the soup and half the cheese. Sprinkle lightly with pepper, then repeat. Top with bread crumbs and to with butter. cheese can be warmed in microwave for easy pouring. Bake for 25 minutes at 350 degrees.
Jalapeno or place cheese can be used.

Mrs. Roy Lee McKee (Nadine)

Texican Cabbage

1 head cabbage
2 Tbsp. butter
1/2 c. chopped green pepper
1/2 c. picante sauce
1 c. shredded cheese
1 Tbsp. sugar
1 c. sliced onion
salt and pepper
1 can tomatoes, drained

Slice cabbage and place in boiling water to cook 10 minutes. Place in greased casserole dish. Saute onions and green pepper in butter with sugar until onions are clear. Add tomatoes and picante sauce. Salt and pepper to taste. Pour mixture over cabbage and top with cheese. Bake at 350 degrees until heat through, about 25 minutes.

Amanda Birdsell
Roy's Granddaughter

Cabbage Bake

1 head cabbage
1 smoked sausage ring
1/2 c. onion
1 can mushroom soup

Boil cabbage in small amount of water for 10 minutes. Remove cabbage to baking dish and sprinkle onion on top. Mix mushroom soup with 1 can of water from boiled cabbage and pour over cabbage. Top with sausage ring. Bake at 350 degrees for 30 minutes

Clarice Maddox
Velma's Sister in Law

Broccoli and Rice Casserole

2 c. water
1 c. rice
1 onion, finely chopped
1 egg or 1 jar of Cheez Whiz
8 oz. Velveeta Cheese
1 pkg. chopped frozen broccoli
1 can mushroom soup
1/2 c. milk

Cook rice in water and let cool. Take broccoli and thaw over heat with seasoning of salt and pepper to taste. Add remaining ingredients. Mix and pour in casserole dish. Bake at 350 degrees for 1 hour.

Rose Ellen (Copeland) Gregg

Broccoli and Rice Casserole

1/2 c. onions
1/2 c. celery, chopped
1 pkg. broccoli, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. rice
1 small jar Cheez Whiz
1/2 c. bell pepper

Saute onions, celery, and bell pepper. Place rice in casserole dish. Mix other ingredients with sauteed vegetables and pour over rice. Sprinkle with paprika. Bake at 350 degrees for 40 minutes. Salt and pepper to taste.

Karen Sims (Thurman's Daughter)
Susan Collins (Lovis' Daughter)