Mama Sue’s Southern Kitchen https://youtu.be/gptfKyqCcDs
Kathryn Russell, Linville High School 1 small can tuna1 can cream of chicken soup1 can small English peas, drained1 box macaroni and cheeseSalt and pepper to taste Make macaroni and cheese according to directions. Mix in all other ingredients. Mix in all other ingredients. Place in 9x13 inch casserole dish for about 30 minutes at … Continue reading Tuna Casserole
Barbara Jones, SHS 1 small can evaporated milk8 oz elbow macaroni (uncooked)1 egg1 (6 1/2 oz) can tuna1 can cream of mushroom soup2 Tbsp margarine1/4 lb melted cheeseDash of onion powderSalt and pepper to taste Combine ingredients in casserole dish. Top with cheese and 10 onion rings. Bake in 350° oven for 35 minutes.
Kathryn Russell, Linville High School 1 can tuna1 package egg noodles1 can cream of chicken soup Boil noodles according to package direction. Drain and add tuna and soup. Place over low heat until hot through and through.
Leola G. Jones, BHS 1 lb red beansWater1/2 tsp soda3 fresh pig feet halves2 tsp chili powder (more if desired)2 Tbsp flourVegetable oil to moisten Soak beans overnight in stew pot with enough water to stand 1/2 inch above beans. When you start cooking, add water to cover if needed. Add soda and pig's feet; … Continue reading Pig’s Feet and Beans
Barbara Jones, SHS 3 cans red kidney beans1 smoked link sausage, chopped1 cup chopped onion1/2 cup chopped bell pepper1/2 tsp garlic powderSalt and Pepper to taste1 1/2 cup rice Add water until beans and seasonings are well covered. Boil until well mingled. Let simmer about 1 hour. Rice 1 Tbsp cooking oil1/2 cup chopped onions1 … Continue reading Red Beans and Rice
Mary Crain, RB 1 lb Owens Country Sausage®1/4 cup chopped green pepper1/2 cup chopped celery1 large chopped onion2 1/2 cup boiling water2 package (1 box) chicken noodle soup (dry mix)1 cup uncooked instant rice12 oz can mushrooms, drained Brown sausage, pepper, celery and onion together in a skillet. Drain. Combine the remaining ingredients; add the … Continue reading Sausage and Rice Casserole
Emma McCrary, FMS 4 to 6 lb pork loin roastSalt and Pepper Apricot Glaze: 1/2 cup apricot preserves2 tsp dry mustard2 tsp lemon juice Have backbone removed. Season. Cook in a roasting pan. Cook at 350°F for 3 to 4 hours. During the last 20 to 30 minutes, spread Apricot Glaze and return to oven … Continue reading Pork Loin Roast-Apricot Glaze
Nina Henson, Linville High 6 pork chops1 can mushroom soup1 can water1 onion1 bell pepper2 Tbsp catsup1 tsp Worcestershire® sauce Brown pork chops and put in baking dish. Pour mushroom soup and water. Slice up onion and bell pepper over chops. put catsup and Worcestershire® sauce. Place in oven for 1/2 hour at 350°.
Mattye Guice, Rocky Branch 1 package dry onion soup mix1 can cream of mushroom soup1 can cream of chicken soup2 cups uncooked rice4 or 6 pork chops1 cup water Mix onion soup mix and rice, then add mushroom soup and chicken soup; mix well. Add water. In a skillet, brown pork chops (floured); drain excess … Continue reading Pork Chop Casserole