Polly Dumas, FHS 1/2 cup chopped onion1/2 green pepper, chopped1/2 cup chopped celery1/2 cup butter5 cups crumbled corn bread2 cup milk1 (10 3/4 oz) can cream of chicken soup (undiluted)3 cups chopped cooked yellow squash, drained1 tsp salt1/4 tsp pepper Sauté onion, pepper and celery butter until tender. Add to corn bread and stir well. … Continue reading Squash Dressing
Laveina Bearden, FMS 1 medium sized eggplant1 lb ground beef5 Tbsp oleo1/2 cup onions chopped1/4 cup chopped green pepper2 cup cooked rice1 tsp black pepper1/2 cup bread crumbs Peel eggplant and cut into cubes. Cook in boiling salt water until tender. Drain, mash with fork. Cook ground beef with 3 tablespoons of oleo. Add onions … Continue reading Eggplant Dressing
Ann Dodd, FHS 1 large onion, chopped1 bell pepper, chopped Sauté in small amount of shortening.. 1 tsp prepared mustardDash of hot sauce1/4 cup syrup1/4 to 1/2 brown sugar1/2 tsp hickory smoke salt1 can W. K. corn, drainedDash of garlic powder1 can Ranch Style® beans2 cans pork and beans (medium size cans)Sliced wieners or sausage … Continue reading Barbeque Beans
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.
Ninn Henson, LHS 1 large can pork and beans2 Tbsp brown sugar3 strips bacon1 tsp mustard1/2 onion1 Tbsp catsup Mix all together and place in oven until brown.
Lela M. Bass, MHS 19 oz can pork and beans2 or 3 slices bacon, fried crisp1 tsp vinegar1 Tbsp ketchup1/4 tsp dry mustard1/4 cup brown sugar1 medium onion. chopped or sliced Bake 1 hour at 350°.
Vergie Stringer, Spearsville High 2 cup pork and beans1 cup catsup1/2 cup Worcestershire® sauce2 tsp mustard1 tsp ground red pepper1/2 cup brown sugar1/4 cup lemon juice1/2 cup Heinz 57® sause4 slices bacon Pour beans into baking dish. Set aside. Mix other ingredients together. Pour over beans. Place bacon on top of this. Bake at 350° … Continue reading Barbecue Beans
Robbie Charles, SHS 2 (1 lb) cans pork and beans1 onion, chopped2 Tbsp bell pepper, chopped1/3 cup molasses1 Tbsp Worcestershire® sauce2 tsp mustard1/2 tsp garlic salt1/2 bottle catsup4 strips crisp bacon Combine all ingredients except bacon. Mix well; pour into casserole dish. Top with bacon strips. Bake uncovered for 45 minutes at 375°.
Sharon Dixson, Central Office 2 cans pork and beans1/2 chopped onion1/2 chopped bell pepper2 Tbsp brown sugar3 Tbsp Worcestershire® sauce1 cup catsupBacon slices Mix all ingredients well and pour into casserole and bake for about 45 minutes at about 350°. (If beans are not drained then omit catsup.) Top with bacon strips before baking.
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