Kathryn Nutt, Lillie School For 4 Servings: 4 large baking potatoes (white potatoes)1/4 cup butter or margarine, melted1/4 cup salad oil2 cloves garlic, minced or pressed1/2 to 1 tsp salt1/2 tsp dried thyme leaves Cut unpared potatoes into 1/4 inch thick slices. Place overlapping slices in buttered oven-to-table 13x9 inch baking dish. Mix butter and … Continue reading Baked Sliced Potatoes
Kathryn Nutt, Lillie School 4 cups cooked, mashed yellow squash1 can cream of mushroom soup1 lb hamburger meat1 cup grated cheese1 medium onion, choppedSalt and pepper to taste Cook squash until tender; drain and mash. Add salt and pepper to taste. Brown hamburger meat with chopped onion; drain off excess fat. Combine squash, browned hamburger … Continue reading Kathryn’s Squash Casserole
Kathryn Nutt, Lillie School 1 package Lawry's® spaghetti sauce mix1 Tbsp Lea & Perrins® sauce2 ctn sour cream1 tsp garlic powder Blend all ingredients well. Serve chilled in small bowl with tray of chilled raw vegatables.
Kathryn Nutt, Lille; Linda Pennington, Lillie School; Mary Crain, RB; 1/2 lb hot sausage1/2 lb grated Cheddar Cheese2 cup Bisquick® mix Brown 1/2 pound sausage in skillet. Drain. Add grated cheese and sausage along with Bisquick mix®. Mixture is very stiff and must be worked with hands. Roll into tiny balls. You can freeze these … Continue reading Sausage Balls
Kathryn Nutt, Lillie; Brenda Pace, RB 2 (8 oz) package cream cheese1 (8 oz) package Cheddar cheese2 or 3 green onions2 Tbsp Worcestershire sauce1 Tbsp lemon juiceDash of salt1 to 2 tsp cayenne pepperPaprika or nuts (optional)Dash of Tabasco® (optional) Combine preceding ingredients except for paprika and nuts. Roll into ball. Roll this in either … Continue reading Cheese Ball
Kathryn Nutt, Lillie School 2 tsp salt1 tsp sugar1/2 tsp paprika1/4 tsp dry mustard1/8 tsp pepper1/3 cup vinegar2/3 cup Crisco® oil Combine dry ingredients in a jar or bottle with a tight fitting cover. Add vinegar and oil; shake vigorously. For variety, add 2 tablespoons finely chopped onion or 1/4 cup shredded Cheddar cheese, or … Continue reading French Dressing
Kathryn Nutt, Lillie School 2 Tbsp sugar1 tsp salt1/2 tsp dry mustard1/2 tsp paprika1/2 tsp oregano1/2 tsp garlic salt1/4 cup finely chopped onion1/2 cup wine vinegar1/2 ketchup1/2 Crisco oil Combine dry ingredients in a jar with a tight fittine cover. Add remaining ingredients. Shake vigorously. Make about 1 2/3 cups.
Kathryn Nutt, Lillie School 1 (14 oz) bottle regular catsup or 1 (12 oz) bottle hot catsup1 Tbsp brown sugar1 Tbsp dried onion flakes1 Tbsp Worcestershire sauce1/2 cup water1/4 cup vinegar1/3 cup Crisco® oil1/2 tsp salt Combine all ingredients in a medium saucepan. Cook until mixture has simmered for about 10 minutes. Stir now and … Continue reading Quick and Easy Barbeque Sauce
Kathryn Nutt, Lillie School 2 sticks oleo2 cup flour1/2 cup brown sugar1 (8 oz) cream cheese1 cup powdered sugar1 tsp vanilla1/2 tsp almond flavoring1 bowl Cool Whip® topping2 cans blueberry or cherry pie filling Mix oleo, flour and brown sugar. Press down in well greased 13x9x2 inch pan. Bake at 350° for 15 minutes. Let … Continue reading Bonnie’s Dessert
Kathryn Nutt, Lillie School 4 cup sliced apples (about six medium apples)2/3 - 3/4 cup brown sugar, packed 1/2 cup flour1/2 cup rolled oats3/4 tsp nutmeg3/4 tap cinnamon1/3 cup soft oleo Heat oven to 375°. Place sliced apples in greased square pan 8x8x2 inches. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake … Continue reading Apple Crisp