Dorothy Byrnside, FMS 3 (1lb) cans pork and beans2 slices chopped bacon1 large green pepper, chopped3/4 cup catsup1/2 bean can water2 medium onions, chopped2/3 Tbsp Worcestershire® sauce1/2 Tbsp salt1/4 cup sugar Combine all ingredients in bean pot. Bake at 350° for 2 hours and 30 minutes. Yields 6 to 8 servings.
Dorothy Byrnside, FMS 2 large potatoes, grated1 small onion grated1/2 tsp salt1 egg beaten1/2 cup flour Combine all ingredients; spoon into fat. Fry until golden brown. Serve hot. Yields 4 servings.
Dorothy Byrnside, FMS 1 cup cooked rice1/4 to 1/2 cup chopped onion1/2 cup chopped celeryButterGrated Parmesan cheese or paprika1 or 2 package chopped broccoli, cooked1 can cream of chicken soup1 can cream of mushroom soup1 small jar Cheez Whiz® Form rice into crust in large greased casserole dish. Sauté onion and celery in butter; combine … Continue reading Rice and Broccoli Casserole
Dorothy Byrnside, FMS 5 lb ripe tomatoes, peeled (about 15 medium size)4 medium green peppers (unseeded)4 medium peeled onions1 1/3 cup cider vinegar1 1/3 cup sugar4 tsp salt1/2 tsp black pepper1/2 tsp ground cloves1/4 tsp ground cinnamon Finely chop vegetables. Combine in large saucepan with vinegar and a mixture of remaining ingredients.Bring to a boil … Continue reading Chili Sauce
Dorothy Byrnside, FMS 1 large can frozen orange juice1 large can pineapple juice1/2 cup sugar1 small can frozen lemon juice1 large can apricot nectar1/2 to 3/4 small bottle almond extract Dilute frozen juices according to directions. Mix all together and chill.
Dorothy Byrnside, F.M.S. 2 cup water2 1/2 Tbsp sugar1 Tbsp salt1 package yeast6 cups flour2 1/2 Tbsp, melted shortening Combine sugar, salt, and yeast in large bowl. Stir in 2 cups very warm water. Mix in 3 cups flour. Stir in shortening. Add remaining 3 cups flour. Mix well. Turn in greased bowl. Let rise … Continue reading Light Bread
Dorothy Byrnside, F.M.S. 2 package active yeast2 cup warm water6 1/2 to 7 cup sifted flour (plain)1/4 cup soft shortening1/2 cup sugar2 tsp salt1 egg In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover … Continue reading No-Knead Refrigeration Rolls
Dorothy Byrnside, F.M.S. 1 fat hen (about 6 lb), cut up to fry3/4 cup milk1/2 cup flour1 stick of margarine1 onion, chopped fine2 stalks celery, chopped1 green bell pepper, chopped3 cloves garlic, chopped fine1 Tbsp Worcestershire®Tony's Creole Seasoning® or salt and pepper Season chicken with Tony's Creole Seasoning® or salt and pepper. Melt margarine in … Continue reading Chicken Stew
Dorothy Byrnside, F.M.S. 12 large ears tender corn3 medium fresh tomatoes or 17 oz can whole tomatoes1 cup minced onions1 tsp sugar2 Tbsp parsley1 Tbsp green bell pepper, minced2 Tbsp onion tops1/2 lb salt meat, boiled to remove salt2/3 cup cooking oil Score the ears of corn down each row with knife, then cut from … Continue reading Stewed Corn
Dorothy Byrnside, F.M.S. 1 cup fresh string beans, boiled or canned1 cup diced carrots, boiled4 Tbsp butter1 1/2 cup milk1 cup grated Velveeta® cheeseDiced bread crumbs2 egg yolks2 Tbsp grated onionSalt, red pepper and black pepper to taste3 Tbsp flour Make a sauce with melted butter, onion and a tablespoon of water. Cook until onion … Continue reading String Bean/Carrot Au Gratin Casserole