Evelyn Odom, FMS 6 large potatoes1 large carrot, grated1/4 tsp celery salt1/4 tsp chopped parsley1 stick oleo1 large onion, choppedSalt and pepper Boil potatoes in enough water to cover. Sauté carrots and onion in oleo Add celery salt and pepper When potatoes are tender, mash them right in the pan without draining off water. Add … Continue reading Easy Potato Soup
Evelyn Odom
Potato Casserole
Evelyn Odom, FMA 2 (12 oz) package frozen hash browns, thawed1/4 cup chopped green onions1 cup grated cheese1/2 stick butter or oleo1 (8 oz) carton sour cream1 can cream of mushroom soup Combine soup, thawed potatoes, oleo, sour cream; mix well. Pour in shallow baking dish. Bake at 350° fir 45 minutes (uncovered). Top with … Continue reading Potato Casserole
Sweetened Condensed Milk
Evelyn Odom, FMS 1 cup powdered milk2/3 cup powdered sugar1/3 cup boiling water2 Tbsp oleo melted Mix well until smooth. Makes equivalent to 1 can and may be used anywhere in place of Eagle Brand® milk. Keeps well in refrigerator.
Wassail
Evelyn Odom, FMS 1 gallon apple cider2 (1 qt 14 oz) cans orange juice1 pint reconstituted lemon juice2 cups sugar2 tsp whole cloves2 sticks cinnamon Wrap cloves and cinnamon in a piece of cheesecloth and drop in preceding mixture. Heat and simmer for at least 20 minutes. Remove spices when seasoned to taste. This is … Continue reading Wassail
Instant Spiced Tea
Evelyn Odom, FMS 1 lb 2 oz jar Tang®1/2 cup instant tea3 cups sugar2 1/2 tsp cinnamon1 1/4 tsp ground cloves1 package lemonade Kool-Aid® mix Mix well. Store in closed container. Use approximately 1 tablespoon mix to 1 cup hot water.
Shrimp Dip
Evelyn Odom, FMS 1 can shrimp1/2 cup sour cream1 1/2 Tbsp Worcestershire® sauce2 small (3 oz) package cream cheese1 medium onion Grind shrimp and onion; add cheese and seasoning. Serve with chips or crackers.
Sweetened Condensed Milk
Evelyn Odom, F.M.S. 1 cup powdered milk2/3 cup powdered sugar1/3 cup boiling water2 Tbsp oleo, melted Mix well until smooth. Makes eqivalent to 1 can and may be used anywhere in place of Eagle Brand® milk. Keeps well in refrigerator.
Fruit Cocktail Cake
Evelyn Odom, F.M.S. Cake: 2 cups flour3 tsp soda1 (No. 303) can fruit cocktail (undrained)1 1/2 cup sugar2 eggs Mix all cake ingredients together. Beat 2 minutes. Pour in ungreased pan and bake at 325°. Icing: 1/2 cup Pet® milk3/4 cup sugar1 stick oleo1 can coconut Mix all icing ingredients , except coconut. Bring to … Continue reading Fruit Cocktail Cake
Baked Pork Chops with Rice and Tomatoes
Evelyn Odom, F.M.S. 6 (1 inch) pork chops2 cup cooked rice1 large tomato (fresh or canned)1 large bell pepper1 medium onion, sliced2 (No. 3) cans tomatoesSaltPepper In large skillet, brown pork chops that have been seasoned with salt and pepper. Place in large baking dish so each pork chop will be on bottom. Cut green … Continue reading Baked Pork Chops with Rice and Tomatoes
Chicken Las Vegas
Evelyn Odom, F.M.S. 12 chicken breasts, split and deboned (lay flat and season)1/2 tsp salt1/2 tsp pepper1/2 tsp thyme1 cup white onion, chopped fine2 cloves garlic1/2 lb butter Melt butter and add remaining ingredients, except chicken. Brush on flat chicken breasts. Roll chicken breasts with thin slice ham. Wrap a piece of bacon around this. … Continue reading Chicken Las Vegas
