Apple Rice Pudding

Emma McCrary, FMS 1 1/4 lb apples, cooked2 1/3 cup milk3/4 lb rice3 1/2 tsp grated lemon rind2 eggs, separated5 Tbsp sugar1/4 tsp vanilla Peel, core, slice and cook apples with a little sugar for about 7 minutes. Boil milk and mix in the rice and lemon rind. Cook briskly for 20 minutes. Add the … Continue reading Apple Rice Pudding

Bean Cabbage Soup

Emma McCrary, FMS 2 lb stew meat1/2 lb red beans1/2 lb cooked cabbage1 large can tomatoes1 medium onion1 lb diced carrots1 lb diced potatoesSaltPepper Cook stew meat and beans, then add onions, tomatoes, carrots, potatoes, salt and pepper. Cool until almost done and add cabbage and cook until done.

Fiesta Corn Casserole

Emma McCrary, FMS 2cups cream corn2 cups whole kernel corn1/4 cup ripe olives1/4 canned pimento1/4 chopped onion1/4 chopped green pepper2 eggs, beaten1 tsp saltPepperTabasco® sauce1 cup cracker crumbs Bake at 250° for 30 to 35 minutes.

Easy Vegetable Beef Soup

Emma McCrary, FMS 1 lb fresh peas1 lb fresh beans1 lb butter beans1 lb cream corn2 lb diced potatoes1 lb fresh tomatoes2 lb hamburger meat2 medium onions2 medium bell peppersSalt and pepper Dump in large pot. Season to taste. Cook for as long as desired.