Kathryn Russell, Linville High School 2 cans whole green beans1 can cream of mushroom soup1 package frozen onion rings Open cans: drain one. Place in 9x3 inch casserole dish. Top with mushroom soup. Arrange on top the onion rings. Bake at 350° for about 30 minutes.
Kathryn Russell
Corn Casserole
Kathryn Russell, Linville High School 1 can cream style corn1 can whole kernel corn1 medium onion chopped1/2 cup water2 eggs, slightly beaten1 cup corn bread mixSalt to taste1 stick oleo Mix all ingredients except oleo. Put in long casserole dish and pour melted oleo over it. Bake at 350° for about 30 minutes.
Broccoli-Rice Casserole
Helen Matthews, Linville High School Kathryn Russell Mary Temple 2 cup cooked rice2 package frozen broccoli, cooked2 stalks celery, chopped1 medium onion, chopped2 Tbsp. oleo1 can cream of chicken soup1 (8 oz) jar Cheez Whiz® Sauté onion and celery in butter. Stir in soup and Cheez Whiz®. Mix in rice and broccoli. Place in baking … Continue reading Broccoli-Rice Casserole
May Days
Kathryn Russell, Linville High School 1 cup honey1 cup peanut butter1 cup powdered milk2 cup Rice Krispies® Mix all ingredients together. Roll in either nuts or graham cracker crumbs. Refrigerate.
CARAMEL POPCORN “CRACKER JACK”
Kathryn Russell, Linville High School 2 cup brown sugar1/2 cup white Karo®1 stick margarine1/4 tsp cream of tartar6 quart popped corn Bring first four ingredients to a full boil. Continue for 5 minutes. Remove from heat. Add 1 teaspoon soda. Cover popcorn. Spread out on cookie sheet. Bake for 1 hour at 200°. Optional: 1 … Continue reading CARAMEL POPCORN “CRACKER JACK”
Rave Review Coconut Cake
Kathryn Russell, Linville High School Cake: 1 box yellow cake mix1 (4 serving size) package instant pudding1 1/3 cup water4 eggs1/4 cup oil Mix all above thoroughly, then add 2 cups coconut and 1 cup nuts. Bake in 3 (9 inch) pans at 350° for 35 minutes. Frosting: 4 Tbsp butter2 cup coconut1 (8oz) cream … Continue reading Rave Review Coconut Cake
Easy Icebox Rolls
Kathryn Russell, Linville High School 1/2 cup honey1/4 cup oil1 1/2 tsp salt2 cup hot water1 package yeast2 eggs, well beaten5 to 5 1/2 cup whole wheat flour blend Pour water over oil, honey and salt. Sprinkle yeast over mixture. Add beaten eggs, then flour. Mix well and cover. Let rise until double. Work down … Continue reading Easy Icebox Rolls
Bran Muffins
Kathryn Russell, Linville High School 2 Tbsp oil3 Tbsp sugar3/4 cup milk1 cup Bran unprocessed or All-Bran cereal1 cup all-purpose flour3 tsp. baking powderSalt to taste1 egg Mix oil and sugar. Add beaten egg. Blend all dry ingredients together. Add to other mixture. Spoon into muffin pans. Bake at 425° for 20 - 25 minutes.
Mexican Chicken
Kathryn Russell, Linville High School 1 large fryer, boiled and boned (reserve 1 cup broth)1 can cream of chicken soup1 can cream of mushroom soup1 can Ro-Tel® tomatoes, drained1 bell pepper, chopped1 onion chopped1 lb Velveeta® cheese, cut in large cubes1 pkg Tostitos® Mix soups, tomatoes, pepper, onion, cheese, and broth in broiler and boil … Continue reading Mexican Chicken
Chicken and Yellow Rice
Kathryn Russell, Linville High School 1 fryer, boiled and cut up1 can tomatoes1 can English peas, drained1 onion1 bell pepper1 clove garlic2 cup rice6 cup broth2 tsp turmeric6 cup broth2 tsp. turmeric3 bay leaves1 lb link sausage, browned (optional) Sauté onion, pepper, garlic, and sausage in butter. Remove; add other ingredients together in large bowl. … Continue reading Chicken and Yellow Rice
