Squash Patties

From the kitchen of Joan Langley, daughter of Christine Boles

1 egg – beaten

½ tsp salt

2 Tablespoons milk

1 cup cooked mashed squash

1 Tablespoon sugar

Dash of pepper

2 Tablespoons chopped onion

½ cup self-rising flour

Combine all ingredients.  Mix well.  Drop by tablespoons into 1/8 inch hot oil in skillet.  Flatten patties to ¼ inch thickness and cook until golden brown on both sides.

English Pea Casserole

From the kitchen of Joan Langley, daughter of Christine Boles

1 can English Peas

1 small onion

1 can cream of mushroom soup

2 strips bacon (cut in small pieces)

Salt & pepper to taste

Pickled Onions and Cucumbers

From the kitchen of Tracey Ervin, daughter of Pattie Robinson, Granddaughter of Christine Boles

1 or 2 onions, sliced

1 or 2 cucumbers

1-1/2 to 2 cups vinegar (could use less)

1 cup sugar (or more to taste)

Mexican Corn Casserole

Tracey Ervin

Daughter of Pattie Robinson, Granddaughter of Christine Boles

4 eggs

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (14-3/4 ounces) cream-style corn

1-1/2 cups cornmeal

1-1/4 cups buttermilk

1 cup butter or margarine, melted

2 cans (4 ounces each) chopped green chilies

2 medium onions, chopped

1 teaspoon baking soda

3 cups (12 ounces) shredded cheddar cheese, divided

Jalapeno pepper and sweet red pepper rings, optional

Beat eggs in a large bow; add the next eight ingredients and mix well.  Stir in 2 cups cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.  Bake, uncovered, at 325 degrees for 1 hour.  Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

Scalloped Corn

From the kitchen of Joan Langley, daughter of Christine Boles

4 cups fresh or frozen corn

3 eggs, beaten

1 cup milk 1 cup crushed saltines (about 30 crackers), divided

3 tablespoons butter or margarine, melted

1 tablespoon sugar 1 tablespoon finely chopped onion

Salt and pepper to taste

In a large bowl, combine the corn, Eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cracker crumbs. Bake uncovered, at 325 degrees for 1 hour or until knife inserted near the center comes clean. Yield: 6 servings.

Cabbage

By Shannon Avey

(This recipe my Dad, Don Gilliam, made all of the time for holidays and special occasions.  He said it was for Good Luck!

1 head of cabbage

1 can cream of mushroom soup

1 cup of shredded cheese

salt and pepper to taste

Cook cabbage.  Mix cabbage and mushroom soup together.  Salt and pepper to taste.  Cover with cheese.  Cook uncovered at 350 degrees until cheese is melted.

Sweet Potato Casserole (1st place 2001 Canyon Lake Cookbook Contest)

by Shannon Avey

4 large sweet potatoes

1/2 cup melted margarine

1/2 tsp salt

1 tsp vanilla

2 eggs, beaten

1 cup sugar

1/2 cup milk

Cook sweet potatoes.  Mix mashed sweet potatoes with all ingredients.  Place in a greased casserole dish.

Topping:

1 cup brown sugar

1/2 cup flour

1 cup chopped pecans

3 tablespoons melted butter

Combine topping ingredients.  Sprinkle over top of casserole.  Bake uncovered at 350 degrees for 35 minutes.

Jeanette’s Sweet Potato Casserole

Paula Duchesne (very similar to Shannon Avey’s)

3 cups mashed sweet potatoes

1/2 cup sugar

1/2 cup butter

2 eggs

1 tsp vanilla

1/3 cup sweet milk

Mix up and put in Pam’d casserole.

Topping:

1/3 cup melted butter

1 cup light brown sugar

1/2 cup flour

1 cup chopped nuts

Mix up and put on top.  Bake at 350 degrees for 25-30 minutes.

Nanie’s preferred method (still a favorite!!):  Instead of the above topping, cook potatoes for 15 minutes, then simply top with miniature marshmallows and cook until brown.

Sweet Potato Casserole

Paula Duchesne (Donnell Young)

2 cups cooked mashed sweet potatoes

1/2stick margarine

1 cup sugar

1/2 cup canned milk

2 eggs beaten separately

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla

With a mixer, blend above ingredients and put in a 1-1/2 quart casserole. Top with the following mixture.

Topping Mixture

1 cup crushed frosted flakes

1/2 cup pecans - chopped

1/2 cup light brown sugar

1/2stick melted butter

Mix the above ingredients and sprinkle over the sweet potatoes.

Bake at 350° for 30 minutes.

Green Bean Casserole

Julie Galley and Loviebelle Cox

1 can (10 3/4 oz.) Cream of Mushroom Soup

1/2 cup milk

1 tsp. soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR. Sprinkle with remaining onions. Bake 5 min

Green Bean Bundles

Paula Duchesne (contributed by Lynn Waddy)

10 slices bacon

1 pound fresh green beans

1 cube beef bouillon

4 tablespoons Worcestershire sauce

2 teaspoons soy sauce

2 tablespoons butter

2 tablespoons brown sugar

1/2 teaspoon garlic powder

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a large, deep skillet. Cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.

Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.  Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.

In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved. Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

(Paula’s Method:  Use whole canned green beans and skip the paragraph about steaming the frozen ones!)… This is a whole lot of trouble, but a wonderful display dish!  If you don’t want to bother to bundle, sometime for a different dish, just use the sauce and lay the bacon in the dish and cook like a casserole…

Wyatt’s Baked Eggplant

Sandra Galley gave to Rosemary Chitsey

1 lb eggplant, peeled

1/2 lb dried bread crumbs

1/2 cup evaporated milk

1/4 cup whole milk

1/4 cup (1/2 stick) melted butter

1/4 cup finely chopped onion

1/4 cup finely chopped green pepper

1/4 cup finely chopped celery

2 eggs, slightly beaten

1 Tbsp chopped pimento

2 tsp salt

1/2 tsp pepper

1/4 tsp sage (or to taste)

1/8 tsp monosodium glutamate

1 1/2 cups grated cheddar cheese (I use a little less than recipe)

Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight (or at least 6 hours).

Drain and place in saucepan. Cover with water and simmer until tender. Soak bread crumbs in milk. Sauté onion, green pepper and celery in melted butter for about 15 minutes, or until tender. Combine vegetables and bread crumbs. Add eggs, pimento and seasonings to blend well. Place in greased baking dish and bake at 350F for 45 minutes. Top with grated cheese and return to oven until cheese melts.

Dried Black-Eyed Peas

Rosemary Chitsey

Soak black-eyed peas overnight.

Next morning, drain and rinse in vinegar.  Don’t wash vinegar off.  Drain. Cook with smoked jowl (or salt pork or ham hock) until tender.  Serve with onion, cornbread, and roasted Mexican peppers!

Potato Logs

Rosemary Chitsey

Mix 2 cups mashed potatoes with 1 egg yolk and 1 tablespoon grated onion. Shape rolls about 2 1/2 inches long and thick as a finger. Coat with flour then roll in egg plus 2 tablespoons water; then roll them in fine bread crumbs. Melt 4 to 5 tablespoons Crisco in skillet and slowly fry potato logs turning to brown all over.

Cowboy Beans

Rosemary Chitsey

4 lbs dry pintos

1 large onion

1 can tomato paste

2-15 oz cans tomato sauce

2-15 oz cans spicy tomato sauce

2 tsp red pepper

8 tsp Mexican seasoning mix

salt and pepper to taste

2 lbs pork sausage

6 lbs chopped sirloin

Cook beans.  Brown pork sausage and sirloin. Add browned meat and all other ingredients to cooking beans.  Cover and simmer until done.

Squash (or Eggplant) Dressing (Nadine)

Grease casserole with 1/3 stick butter 

Cook and Drain 2 pounds Yellow Square (or Eggplant) 

1 package of Jiffy Mix Corn Bread (Cooked and Cooled)

When cool – crumble corn break – pour 2 cups milk over to soak

Sauté:

3/4 stick butter

1/2 cup chopped bell peppers

1/2 cup chopped celery

1/2 cup onions

Mix all ingredients together with 

1 can cream of chicken soup

2 raw eggs

1 tsp sage

Salt/pepper to taste

Bake for 1 hour at 350 degrees in greased casserole

Corn Casserole (Nadine)

1 can cream style corn

1 can whole Kernel Corn – drain 1/2of water off

1 egg

1 stick melted butter

corn bread mix (sprinkle in above mixture)

Mix together and bake at 375 degrees for 1 hour. 

Broccoli Corn Casserole

Paula Duchesne (Pat Bishop)

1 can whole kernel corn, drained

1 can cream style corn

1 box Chicken N Bisket crackers

1 stick butter, melted

1 pkg (10 oz) chopped broccoli

1/2 cup grated cheese

Mix crushed crackers with melted butter.  Add to corn/broccoli mixture and put in a 2-qt greased casserole.  (Reserve 1/2 cup cracker mixture for top of casserole).

Bake at 375 degrees for 25-30 minutes (until well browned).

Potatoes with Bacon

Rosemary Chitsey

6 slices bacon

1/4 chopped onion

2 tablespoons sugar

1 tsp salt

1/2 tsp celery seed

pepper

3/4 cup water

1/3 cup vinegar

Fry bacon – remove and drain

Cook and stir onion in bacon grease until tender and brown

Stir in flour, sugar, celery seed, and pepper

Cook over low heat until bubbly

Remove from heat

Stir in water and vinegar

Stir constantly.  Boil 1 minute.

Crumble bacon

Stir thinly sliced potatoes into hot mixture.  Stir to cover potatoes.

Broccoli, Cheese and Rice (for EVERY occasion!!)

Derrelline Raulston, Sandra and Julie Galley

1 can cream of chicken or mushroom soup (I use 2 cream of mushroom)

1 jar Cheese Whiz

1 pkg chopped broccoli

1 cup rice

1 medium onion

1 stick butter

(3 pans – worth the mess)

Cook Minute Rice in 2 cups water.  Cook broccoli according to box (and how you like it cooked.  I cook mine until light green).  Sauté onions in butter.  Add cream of soups and Cheese Whiz.  Add other ingredients. Pam a 9x13” Pyrex and pour the casserole in.  Bake at 350 degrees for 20-25 minutes.  YUM!!

Variation: Sprinkle grated cheese and crushed up cracker crumbs tossed in melted butter and cook at 350 till cheese melts and lightly brown on top.

Zucchini Casserole

Derrelline Raulston

3 large zucchini

1 cup Bisquick

1/2 cup oil

2 eggs (beaten)

1/2lb Velveeta cheese

Sprinkle of garlic salt

Mix and bake at 350 degrees until brown

Teri Wilcox’s Pickled Squash

8 cups sliced yellow squash

6 cups chopped sweet pepper (red looks nice with the yellow squash)

2 c chopped onion

1/4 c salt

3 c sugar

2 c vinegar

2 tsp mustard seed

2 tsp celery seed

2 tsp pickling spice

Mix 1st 4 ingredients in enough water to cover and let stand 1 1/2hour. Remove from salt water and rinse and drain well. Pack into pint jars. Bring next 5 ingredients to a boil. Pour over squash in jars to within 1/2of top. Remove air bubbles. Cover with rings and lids and process in a hot water bath for 15 minutes.

Fried Green Tomatoes

W S C

1 medium green tomato (per person)

Salt

Pepper

White cornmeal

Bacon drippings

Slice tomatoes about 1/4 inch thick.  Season with salt & pepper and coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides.

Squash Quiche

Rosemary Chitsey

1 Pie crust; unbaked

1 Onion; chopped

1 tablespoon Butter

1 c  Summer squash, sliced

1/2 c  Cheese, shredded

2 Egg yolks

2 Eggs

3/4 c  Water

1/4 c  Buttermilk, powdered

1/4 tsp Oregano leaves

1/2 tsp Salt

Sauté onion in butter until tender.  Simmer or steam squash in a small amount of water until just tender.  Drain on paper towels, removing as much moisture as possible.

Preheat oven to 375.  Put onions in pastry shell, arrange squash on top. Cover with cheese.  In separate bowl, beat egg yolks, whole eggs, water, buttermilk powder, oregano and salt. Pour into crust. Bake 35 minutes, until custard is set.  If crust becomes too brown, cover top with foil strips.

Cut into thin wedges to make 12-16 appetizer pieces, or cut into 6-8 wedges for side dish or entree servings.

Apricot Casserole

Paula Duchesne (Jim Doherty)

Four 16-oz. cans apricot halves, drained (save juice)

1-1/2 cups brown sugar

1 box Ritz crackers (crushed fine)

2 sticks butter

In large casserole dish (spray it with Pam!) place 1/2 of apricots evenly along the bottom.  Sprinkle 3/4 cups brown sugar, cover with half of the crackers, dab the top with 1 stick of butter.  Sprinkle 1/2 of juice over top.

Repeat layers ending with butter and juice.

Bake for 2 hours at 250 degrees or 325 for one hour.  Broil until light brown if desired.

Pineapple Casserole

Paula Duchesne (Anita King)

20-oz can Pineapple (chunks or tidbits are best).  Drain.  Save juice

1 cup grated cheese

1 stick butter, melted

Cracker crumbs (enough to cover dish)

1/2 cup sugar

3 Tablespoons flour

4 Tablespoons pineapple juice

Cover bottom of casserole dish with pineapple.  Combine sugar, flour, and juice and then mix with cheese and put on top of pineapple.  Melt butter and mix with cracker crumbs, and put on top of above.  Bake 20-30 minutes at 350 degrees.

Tongue Pleasing Pickles

Paula Duchesne (Jim Doherty)

1 gallon dill pickles

5 cups sugar

3 heads garlic

1 large bottle Tabasco

Drain pickles - dispose of juice.  Wash pickles with cold water.  Dry with paper towels.  Rinse gallon jar.

Cut pickles in chunks or slices.  Place some in jar - add cup of sugar.  Repeat procedure.  Add Tabasco.  Cover jar tight and shake.

Every day shake the jar and roll it on its side.  Do this for two to three weeks.

Teri Wilcox’s Dill Pickles

Teri Wilcox

Boil together and let stand to cool slightly: 3 qts water, 1 qt vinegar, 1 c pickling salt.

Pack cucumber in quart jars. To each jar add 1 clove garlic, 1tsp brown sugar and plenty of fresh dill. Fill jars with brine mixture. Process in hot water bath. Brine will cover 9 quarts.

Sunshine Pickles

Paula Duchesne (Diane Bridges)

Boil 10 cups of water with 2 cups of pickling salt. (Optional: 1-1/2 or 1-3/4 cups salt).  Let set until completely cool.

Place 2 or 3 grape leaves in bottom of jar

Add dill

Clove of garlic

1 Cayenne pepper

Pack cucumbers in jar

Add even amount of white vinegar to water/salt mixture.  Keep leftover water/salt mixture for next batch).  Seal and leave in the sun for 10 days.

Simple Baked Beans

Paula Raulston Duchesne (Anna Wooley)

1 lb. can pork and beans

1 tsp dry mustard

2 Tbsp minced onion

2 slices bacon

2 Tbsp Worcheshire sauce

dash Tabasco sauce  

Combine all ingredients except bacon slices.  Put in deep baking dish.  Lay bacon slices on top.  Bake uncovered at 350 degrees for 30-40 minutes until mixture thickens.

Green Rice – Another Family Tradition for Holidays!

Paula Raulston Duchesne

2 cups cooked Minute Rice

2 eggs

2/3 cups Wesson Oil

Small can Pet Milk (or 2/3 cup)

1 cup chopped parsley or 2 Tbsp dry parsley

2 cans cream of mushroom soup

2 cans mushrooms (chopped)

1-1/2 lb. mild grated cheese

1 large chopped onion

Salt

Pepper

Seasonall

Dash Garlic salt

Combine all ingredients together.  Bake in 350 degree oven for one hour. This is one of my husband's favorites! From Paula's Mother-In-Law, Eloise Duchesne

E-mail Paula Duchesne