The Cookbook


Thursday, September 16, 2010


Broccoli and Cheese

1 onion

3 pieces of celery

½ green pepper

2 eggs (beaten)

1 pkg. frozen chopped broccoli

1 No. 2 can cream style corn

½ C. of grated cheese

Mix all ingredients except cheese and pour into greased baking dish. Sprinkle with cheese and bake in 375º oven for 1 hour. Serves 6

Grated Sweet Potatoes

1 med. Yam, coarsely grated

1 C. brown sugar

1 egg, well beaten

¾ C. milk

1 tsp. cinnamon


Grate sweet potato with a coarse grater and mix with sugar, milk, egg and cinnamon. Pour in a shallow, buttered baking dish and cover with pecans. Bake in oven at 400º until potatoes are done and top is brown.

Squash Casserole

8 lg. or 12 small yellow squash

1 tsp. salt

2 T. finely chopped onion

½ bell pepper, chopped

2 T. butter or oleo

1 T. flour

½ tsp. salt

1 T. sugar

½ C. milk

1 C. dried bread crumbs

2 T. butter or oleo

  • Cook squash with salt in as little water as possible since squash contains a lot of liquid. Mash squash.
  • Saute onion and green pepper in oleo or butter. Add next three ingredients to onion and bell pepper and blend. Add to squash. Add milk and blend. Pour into buttered casserole and cover with crumbs which have been sautéed in butter or oleo.
  • Bake in a 350º oven for 30 minutes. Serve in casserole

Squash Casserole

2 pkgs. frozen squash (use fresh squash if desired)

1 onion

1 bell pepper

½ C. oleo

1 can cream style corn

1 egg

Salt and pepper to taste

Ritz Cracker crumbs

  • Saute onion and bell pepper. Mix all ingredients and turn into buttered casserole. Cover with Ritz cracker crumbs.
  • Bake in 350º oven until bubbly.

Fried Corn

In skillet, over low heat, melt a stick of oleo. Put in 1 sack of frozen corn. Fry until golden brown. Salt and pepper to taste. Serves 6

Hashed Brown Potatoes and Okra

1 lb. okra

3 medium potatoes

1 onion

Peel potatoes and cut into cubes, then cut up okra and onion. Fry in fat until brown and tender.

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