Candied Sweet Potatoes

4 medium sweet potatoes
1/4 lb. margarine or butter 
1 c. sugar
water


Slice potatoes.  Cook in iron skillet with about an inch of water, butter and sugar.  Cover and simmer until done, about 30 minutes.


Ruby Jean (Hart) Shoffner

Zucchini Squash in Sour Cream

6 small zucchini, unpeeled, cut in 1/2- inch slices
2/3 c. sour cream
1/2 c. grated sharp Cheddar cheese
1/2 tsp. salt
1/2 c. or more bread crumbs
1 Tbsp. oleo


Cook zucchini about 10 minutes in water to cover; drain and turn into baking dish.  Combine sour cream,oleo , 1/4 cup cheese and salt.  Heat and stir until blended; pour over zucchini.  Top with bread crumbs and remaining cheese.  Bake in preheated 350 degree oven until golden brown.  Let stand 5 minutes before serving.  You can use more cheese if you like cheese.


Hazel (Edwards) Cagle


* uhhh we are HARTS ... the more cheese the yummier

Tater Tot Casserole

1 to 1/2 lb ground beef
1 can cream of chicken soup
1 pkg. frozen Tater Tots
4 slices (or more) cheese


Pat out  meat  in bottom of casserole dish.  Spread undiluted soup over meat.  Place cheese on top of soup and top with enough Tater Tots to cover.  Bake uncovered at 350 degrees  for 1 hour.  Can also be cooked in microwave; cut cooking time in half.   Serves 5 to 6.
Grated Cheddar cheese may be used instead of cheese slices.


Dolly (Hart) Pillow


* This is listed in vegetables and I will label it there, but also adding Meats and Main dishes Label 

Swiss Vegetable Medley

1 (16 oz.) bag frozen broccoli, carrots, and cauliflower, thawed and drained
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/3 tsp. ground black pepper
1 (4 oz) jar chopped drained pimento (optional)
1 (2.8 oz.) can Durkee French fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fried onions. Pour into 1 quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes more.

Microwave directions: Prepare as directed. Cook covered on high 8 minutes. Turn halfway through. Top with remaining cheese and onions. Cook uncovered on high 1 minute or until cheese melts.

Oddie (Hart) Steed

Sweet Potato Casserole (2)

3 c. sweet potato
1/2 c. butter
1/2 c. milk
2 eggs
1 Tbsp. vanilla
1 c. white Karo syrup

Mix cooked sweet potatoes with other ingredients; pour into pan. Top with 1 cup brown surgar, 1/2 cup flour mixed. Add 1/3 cup butter; mix well and spread over potato mixture. Sprinkle with 1 cup of pecans.

Instead of vanilla I use spic, a dash of ginger, nutmeg and cinnamon.

Viola Laminack
Granddaughter of Junious and Martha (Hart) Patty

Sweet Potato Casserole

3 c. cooked and mashed sweet potatoes
1 c. canned milk
1 1/2 c. sugar
1/2 tsp. cinnamon
3/4 stick margarine
1/2 tsp. vanilla

Mix well. Bake at 400 degrees for 15 minutes. Mix 1 cup crushed cornflakes, 1/2 cup nuts, 1/2 cup brown sugar and 3/4 stick melted oleo and spread over cooked potatoes. Bake at 300 degrees for 15 minutes more.

Brenda Leighton
Rosie Lee's Daughter

Spinach Quiche

1 deep dish pie shell
1/8 t. pepper
1 tsp. horseradish
1 c. milk
1 pkg. frozen spinach
2Tbsp. melted butter, cooled
pinch of salt, cayenne pepper and nutmeg
1/3 c. sour cream
1/4 t. salt
1 c. shredded Swiss cheese
2 Tbsp. flour
3 eggs

Cook spinach as directed; squeeze fluid out. Prebake(d) pie shell. Mix spinach, sour cream, pepper and salt. Spread on bottom of pie shell. Spread Swiss cheese on top of spinach
mixture. Beat eggs with milk, butter, flour, pinch of salt, cayenne pepper and nutmeg. Pour into pie shell. Bake at 375 degrees for 45 to 60 minutes.

Marilyn Alford
Rosie Lee's Daughter-in-Law

Squash Patties

2 green squash
1 egg
flour
1 small onion
2 potatoes

Grind vegetables in bowl. Add egg and small amount of flour to make a paste. Fry like pancakes.

Sarah McFarlin

Nice Fluffy Rice

1 c. rice
1 Tbsp margarine
1 tsp. salt
2 c. water

Put rice, salt, butter and water in pan. Bring to a boil; cover with tight fitting lid. Lower heat and simmer 15 minutes. Do not peek until time is up. Fluff with fork. Do not rinse rice before cooking or drain after cooking. This keeps vitamins in.


Mrs. William Hart (Dorothy)

( YES, rice is a vegetable.. didn't ya know :) Robin)

Fried Rice

2 c. regular rice, cooked according to directions
1 bunch green onions, chopped
1 or 2 stalks celery, chopped
1 or 2 carrots, chopped
2 or 3 eggs, scrambled
1/2 lb. Eckrich sausage, cut bite-size
1 1/2 sticks margarine

Saute onions, celery and carrots in 1/2 stick margarine in skillet. Put 1/2 of this in another skillet and add 1/2 stick margarine, 1/2 the rice, eggs and sausage to each skillet. Mix and fry for 15 to 20 minutes. Season with soy sauce, salt and pepper.

You may want to use shrimp instead of the sausage. Makes 2 skillets full.

Patsy Richmond
Gertrude's Daughter

( In the cookbook this is listed in "Vegetable" section, I will list it there and Meats and Main Dishes, to me this is a main dish. Robin)

Scalloped Potatoes Supreme

2 qt thin sliced potatoes
1/4 c. chopped onion
1/4 c. chopped bell pepper
1 can cream of mushroom soup
1 c. milk
2 tsp. salt

In greased 11x7x1 1/2-inch baking dish or 2 quart casserole dish, alternate layers of potatoes, green pepper and onions, Combine remaining ingredients with dash of pepper. Pour over layers of vegetables in casserole dish. Cover and bake at 350 degrees for 45 minutes; uncover and bake 20 to 30 minutes longer or until potatoes are done. Makes 8 servings.

Mrs. William Hart (Dorothy)

French Baked Potatoes

4 medium potatoes
2 Tbsp. butter
Leave potatoes in jacket. Wash and slice into large French fries slices. Melt butter on range top in oblong cake pan. Roll potatoes in butter and lay flat in same pan. Bake at 400 degrees until tender.

Holly Dean
Mozell's Daughter


*Add sliced onions.. YUMMMO

Potato Casserole

4 c. potatoes, sliced
1 can cream of celery soup
1 Tbsp. minced onion
3/4 c. milk
salt and pepper to taste

Mix celery soup, milk, onion, salt and pepper and pour over potatoes in casserole dish. Cover and bake at 350 degrees until tender. Remove lid and allow to brown.

Gail Edwards
Lovis' Daughter-in-Law

Onion Pie

1 c. saltine cracker crumbs
3/4 stick margarine, melted
2 1/2 c. onions, sliced thin
salt and pepper to taste
3/4 c. milk
2 eggs
3 Tbsp. margarine
grated cheese

Press together in pie pan 3/4 stick of melted margarine and cracker crumbs. Saute onions in 3 tablespoons margarine; place onions in pie plate on top of cracker crumbs. In bowl, put eggs, milk, black pepper and salt. Beat and pour over onions. Top with amount of grated cheese to your taste. Bake at 350 degrees for 25 minutes.

Robin Lynn Phares
Mozell's Daughter

( I find this recipe funny, when the cookbook was written I HATED onions, and never heard of this recipe.. I think my mother planted it as a joke. Now I love onions I may have to try this..
Robin)

French Fried Okra

1 lb. okra
2 c. self-rising flour
cooking oil
1 1/2 c. buttermilk
1/2 tsp. salt

Wash and drain okra; cut in 1-inch slices. Sprinkle with salt and cover with buttermilk; let stand 15 minutes. Drain and dredge in flour and fry in hot oil.

Frankie May (Hart) Elledge

Hopping John

1 lb dried black-eyed peas
3 1/2 c. water
1/4 lb. slab bacon, lean salt pork or smoked pork
1 onion, sliced
1/4 tsp. finely chopped hot or crushed dried pepper
1/2 c. cooked long grained rice
1 tsp. salt
black pepper to taste

Heat peas to boiling in 2 quart saucepan; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. Cut pork into small pieces; stire in with onion and hot pepper into peas. Heat to boiling; reduce heat. Cover and simmer until tender, about 1 and 1 1/2 hours. Add rice, salt and black pepper. Cover and let simmer until rice is done about 25 minutes, stirring occasionlly. Add more water if necessary.

Ida (Hart) Torrens

(I always make this for New Year's Day with cabbage and cornbread, but use frozen black eyed peas and skip the standing for 1 hour.
Robin)

Hash Brown Casserole

1 pkg. frozen hash browns
1 pt. sour cream
1 small onion
corn flakes and butter
1 lb. cheese, shredded
1 can cream of chicken soup
salt and pepper to taste

Mix hash browns, sour cream, onions, cheese and soup. Place in casserole dish, then crunch cornflakes up and put on top. Place pats of butter on top of the corn flakes. Heat until bubby in 375 degree oven

Teena Gallendar

Janie Hart Shu Fried Green Beans

1 can green beans

Put a little oil in frying pan and add green beans and pieces of tomato and finely chopped onion. Add a little tomato and finely chopped onion. Add alittle tomato sauce, if you like, a little garlic powder and a little pepper. Heat well and serve.

Shelia Hart Fuentes
William's Daughter-in-Law

Green Bean Casserole

2 can green beans
1 can French fried onion rings
2 cans cram of mushroom soup

Drain beans and pour into a baking dish. Spread soup evenly over beans and top with onion rings. Spread soup evenly over beans and top with onion rings. Bake 30 minutes at 375 degrees covered; uncover and bake 15 minutes more.

Elaina McQueen
Lovis' Daughter

Suffed Eggplant Creole

2 small eggplants (about 2 lbs.)
salt
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