"Why do we need tomato paste? Did we break one?"

Harvard Beets
Easy Easy Easy Vegetable Quiche
Honey-Glazed Carrots
Baked Lima Beans
Glazed Carrots
Onions Au Gratin
Vegetable Bake
Green Peas Williamsburg
Corn Pudding
Senator Russell's Sweet Potatoes
Vegetable Casserole
Ranch Beans
Twice Baked Potatoes
Apples and Cabbage
Fried Tomatoes
Campfire Potatoes
Creamed Corn
Yellow Summer Squash
Potato Romanoff
Pennsylvania Dutch Cabbage
Broccoli Souffle
Tom T. Hall's River Road Potatoes
Baked Pinto Beans
Golden Country Corn Fritters
Boston Baked Beans

Hints and Tips


1 can (16 oz) diced or sliced beets
1/4 C sugar
1T cornstarch
1/2 t salt
1/8 t pepper
1/4 C wine vinegar

Drain beets, reserving liquid. In 1 cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid. In 1-qt micro proof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar. Stir in beet liquid. Cook uncovered on HI, 2-1/2 - 3 minutes stirring occasionally, until mixture thickens and is clear. Add beets and stir lightly. Cook, covered, on HI about 5 minutes, or until beets are hot. Yield: 4 servings.


1 9" pie shell
6-7 eggs beaten with a little water or milk
Chopped veggies: onion, spinach, broccoli, carrots, etc.
Lots of shredded cheese: american, cheddar, swiss, jack, etc.

Put pie shell in oven for a few minutes while you are mixing the eggs. Depending on your tastes, add salt and pepper to taste. Add the desired veggies to egg mixture. Then add cheese. Stir - than pour in pie shell. Bake until a knife inserted in the center comes out clean. If you want more cheese, cover the top then bake. It's best to bake on a cookie sheet because of possible spill over. 450 for 1 hour.

MEATS OPTIONAL: Chopped cooked bacon, turkey, chicken or shrimp.


1/4 C honey
1/4 C bourbon whiskey or apple juice
1/4 C butter or margarine
1/4 C water
1 package (16 oz) baby carrots, about 3-1/2 Cups

In medium saucepan over high heat, bring honey, bourbon, butter and water to a boil. Add carrots. Reduce heat and simmer, stirring occasionally, for 10 minutes or until liquid is a reduced to a glaze and carrots are tender. Makes 4 servings.


1 lb dry lima beans (soak overnight, cook about 1 hour until tender)
1 can tomato soup
1 C brown sugar
1 t dry mustard
1 onion sliced

Leave enough broth to cover beans, add rest of ingredients and top with bacon. Bake at 350 for 1hr-15 mins.


1 lb carrots, peeled and cut into match stick pieces
1 t butter or margarine
1/4 C raisins, brown or golden (optional)
1/3 C chicken broth
2 t brown sugar
Salt and pepper to taste

In a large, heavy frying pan, melt butter over medium heat. Add carrots, raisins, broth and sugar. Bring to a boil; reduce heat, cover and simmer until carrots are crisp-tender, about 10 minutes. Un over and boil over high heat until liquid has evaporated, shaking pan often and gently lifting and turning carrots. Season with salt and pepper. Makes 4-6 servings.


4 C onions sliced 1/8" thick
2 T butter
2 T flour
1/2 t salt
1/8 t pepper
1 C milk
1/4 C liquid from onions
1/2 C shredded cheese
1/2 C bread crumbs

Cook onions in boiling salted water until tender, about 15 mins. Drain and save liquid. Place onions in greased casserole. Melt butter, add flour, salt and pepper and stir until smooth. Gradually add milk and cook until thick and smooth, stirring occasionally. Add liquid from onions and cheese, stirring until cheese has melted. Pour sauce over onions and top w/buttered crumbs. Serves 6-8.


1 package (16 oz) frozen broccoli cuts, partially cooked, drained
3/4 pound Velveeta cheese, cubed
3/4 C crushed buttery crackers (Ritz)
2 T margarine

Heat oven to 375. Mix broccoli and cheese, spoon into greased 10x6-inch baking dish. Sprinkle with crushed crackers, dot with margarine. Bake 25-30 minutes or until hot and bubbly. Makes 4-6 servings.

VARIATION: Substitute 1 package (16 oz) any frozen vegetable for broccoli cuts.


1 T butter
1 T peanut butter
1 T chopped parsley
salt and pepper

Melt the butter in a small skillet, adding the can of peas, including the juice. Distribute the peanut butter over the peas. Add salt and pepper to taste and toss carefully. Let the peas boil gently until the peanut butter is thoroughly dissolved. Mix in chopped parsley and serve.


16 oz whole corn
16 oz cream corn
2 eggs
1/4 cup melted butter
1 pkg Jiffy Corn Bread
1 8 oz sour cream

Melt butter. Add corn, beaten eggs and Jiffy Mix. mix well. Fold in sour cream. Bake 350 40-45 min



3 1/2 C mashed potatoes
1/2 C sugar
2 eggs
1 t vanilla
1/2 C milk
1/4 C butter

Scoop potatoes from shell and then mash. Combine potato, sugar, eggs, vanilla, milk and butter. Place in large casserole.

1/2 C brown sugar
1/3 C flour
1/4 C melted butter
1 C chopped pecans
Combine and place on top of casserole. Cover and bake 50 mins at 275 (uncover for last 10 min). This can be made a day ahead or frozen.



2 bags California mix vegetables.
1 1/2 rolls Ritz Crackers, crushed
1 lb Velveeta cheese
2 sticks butter

Cook and drain the vegetables. cube 1 stick of butter and Velveeta and mix with vegetables in bowl. Put into buttered casserole. Melt remaining stick of butter and mix with cracker crumbs, spread on top and bake at 350 for 25 min.



3 cans butter beans - drain
1 can tomato soup
1/2 C brown sugar
1 T mustard
1 C catsup
1 lb ground steak
1 C chopped onions
1 lb bacon

Brown bacon until crisp. Brown onion in drippings with ground meat. Drain. Mix all ingredients together. Bake 325 for 1 hour in large casserole .



6 medium Potatoes
Salt and Pepper to Taste
1 pint Sour Cream
1/2 cup Chives or Green Onions, Chopped (optional)
1 cup Cheddar Cheese, Grated
1/2 cup Butter or Margarine, Softened
Parmesan Cheese

Bake the potatoes until done, approximately 1 1/2 hours at 350-F degrees. When cool enough to handle, cut potatoes in half, lengthwise. Scoop out both halves. Reserve the skins. Whip the potatoes together in a large bowl and add salt and pepper to taste. When smooth, add sour cream, chives or onion if desired, cheese, and butter. Whip until blended. Scoop potato mixture back into the skins. Sprinkle with a little Parmesan cheese. To serve, place potatoes on cookie sheet and bake at 325-F degrees for 30 minutes or until golden. Serves 3 or 4


3 thick slices bacon, chopped 1 onion, chopped
3 Granny smith apples, peeled and sliced (soaked in salt water to keep from turning brown)
Salt and Pepper to taste
1/2 t caraway seed
1/2 C dry white wine

Saute bacon and onions, add apples and saute. Add cabbage, salt, pepper, caraway seed, and white wine. Cover and cook down 25-30 minutes, stirring occasionally.

FRIED TOMATOES (Batter Dipped Tomatoes)

4 medium tomatoes, half ripe
1/2 C all-purpose flour
2-1/2 t salt
2-1/2 t sugar
1/4 t pepper
3/4 C evaporated milk
oil for frying

Wash tomatoes, but do not peel. Cut into 3/4-inch slices. Place on paper towels to drain. Combine flour, salt, sugar and pepper. Dust tomatoes in flour mixture on both sides. Add evaporated milk to remaining flour mixture to make a thick batter. Dip floured tomatoes in batter. Fry in hot oil 1/2-inch deep until golden brown on both sides.

YIELD: 6 servings


1/2 C chopped onion
2 T butter
1 T flour
1/2 t salt
1/8 t pepper
1 C (4 ounces) shredded Smokey Sharp Cheese
3/4 C milk
1 12-ounce package frozen shredded hash brown potatoes

Saute onions in butter or margarine. Place in shallow one-quart baking dish or small skillet, brushed with butter. Add flour, salt and pepper. Mix well. Add cheese. Pour milk over cheese. Top with frozen potatoes. Cover. Bake at 350F for 30-35 minutes, or until potatoes are completely thawed. Mix well. Return to oven uncovered and bake 15-20 minutes, or until golden brown.

YIELD: 4 servings


The creamed corn you make yourself is TOTALLY different than that yucky stuff you buy in cans in the store. Try it.....

Hold an ear of corn (husked, disliked and washed, of course) by one end and point the other end down into a wide stainless steel bowl you set in the sink. Then take a really sharp NONserrated knife and (starting about halfway down the cob) cut halfway through the kernels (kind of like shearing the tops off) all the way down the cob, twist it and do it again and again all the way around the cob.

Then using your knife, scrape the cob--that's how you get your "cream". Then turn the ear over and do the same thing to the other end. If you do it right, you'll have plenty of "cream" and won't need to add any water, which ruins the recipe as far as I'm concerned.

Put the mixture in a nonstick pan and cook over medium heat for 10-15 minutes (depending on how fresh your corn is, the freshest takes the least amount of time to cook), stirring often to keep from scorching and sticking to the pan. Add some margarine and salt to taste and eat up or put it in a container and freeze! I make a quart at a time (takes anywhere from 10 to 14 ears) and add about 2 T margarine and 1/4 tsp salt. That's all there is to it, and it's delicious--really! The fresher the corn, the more "creamy" it will be, so try to get fresh-picked corn. You can use yellow, white, or speckled corn. Different people prefer different ones. Whatever you do, don't cook white corn in an iron skillet or the corn will turn a blackish color--ewwww! I like to put some creamed corn in my johnny cakes (Jiffy corn muffin mix baked in an iron skillet) too.

Thanks Cherie


3 yellow squash
red onion
1/4 green pepper
1 t sugar
Monterrey pepper jack cheese
2 T margarine

Wash onion, green pepper, squash and then slice. Fry uncovered in margarine 12-15 minutes. During the last half of frying time, add sugar, and add your favorite space (lemon pepper?), top off with Monterrey Jalapeno Pepper Jack cheese. Let it remain covered.


1 lb hash browns, frozen 1/2 C creamed cottage cheese 1/2 C sour cream 1/2 C milk 1 clove garlic, minced 1/2 t salt 2 green onions, chopped fine 1/2 C cheddar cheese, grated Dash of paprika

Preheat oven to 350F. Combine hash browns with cottage cheese, sour cream, milk, garlic, salt and onions. Turn mixture into shallow buttered casserole and sprinkle grated cheese and paprika over top. Bake for 30 minutes.


5 C shredded cabbage
4 slices diced bacon
2 T brown sugar
2 T flour
2 C boiling water
Salt to taste (about 1/2 t)
1/3 C cider vinegar
1/4 C finely chopped onions Freshly ground pepper

Cook cabbage in 2 quarts boiling water for 7 minutes and drain. Fry bacon pieces in large skillet until crisp. Drain on paper towels. Add brown sugar and flour to fat, blend until smooth over low heat. Add 2 cups boiling water, salt, vinegar, onion, pepper, and bacon. Heat to boiling, stirring constantly. Taste. If too sour for your taste, stir in 1/2 cup water. Turn cabbage into dish. Pour hot dressing over and mix well. Serves 4 to 6.


2 boxes of thawed broccoli spears
2 cans of creamed corn
2 eggs
1 small onion, grated
1/4 C melted butter
1 C Pepperidge Farm Stuffing

Combine all ingredients in casserole and bade 30 minutes at 350 degrees.


14 TO 15 large red potatoes
1/2 C chopped parsley
1/2 C chopped scallions
3 large garlic cloves, sliced
1 heaping t salt
1/2 t dry mustard
1 scant T sugar
1 T Worcestershire sauce
One 8-ounce bottle pure olive oil
4 ounces tarragon vinegar

Boil potatoes. When done, peel and cut in half-inch chunks. Springle parsley and scallions over potatoes. Combine all remaining ingredients and let stand at least one hour if a more pronounced garlic taste is deired. Strain so there will be no garlic pieces in the sauce. Pour over potatoes, stir well. Let stand all day, or at least four hours or more. Stir every hour. Do not refrigerate.


1/4 C finely chopped onion
1/4 C finely chopped green pepper
1 t chili powder
1 clove garlic, minced
1 T margarine or butter
2 15-oz cans pinto beans, drained
1/2 C chunky salsa
1/2 C shredded cheddar or Monterey Jack cheese (2 oz)

In a small skillet cook onion, green pepper, chili powder, and garlin in margarine or butter till vegetables are tender. Transfer to a 1-1/2 quart casserole. Stir in pinto beans and salsa. Bake, covered, in a 350 oven for 30 to 35 minutes or till heated through. Sprinkle with cheese. Makes 4 servings.

SUGGESTION: Fire up this dish by using cans of pinto beans with jalapeno peppers.


1-1/3 C sifted flour
1-1/2 t baking powder
1 t salt
1 (17 oz) can cream style corn
1 egg, slightly beaten
1 C Mazola Corn Oil

Sift together flour, baking powder and salt. Mix corn and egg; add to dry ingredients, stirring lightly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil 1 layer at a time. Fry about 2 minutes on each side or until golden brown. Drain on absorbent paper. Makes 16 fritters.

NOTE: Add 4 T cornmeal to batter.



The secret of good baked beans is long, slow baking. Boil one pound of small navy beans in clear water for a half an hour. Drain off water. Place beans in earthenware pot with lid and add: 3/4 lb. cubed salt pork
1 t. (rounding) dry mustard
1 med size chopped onion
1 small can tomato sauce
1 t. salt
4 T. Molasses
1/2 C catsup
4 T. brown sugar
Enough water to barely cover

Place in very low oven (about 215 degrees F.) Bake 12 Hours. Just before time is up, remove lid and leave it off. Cover top with catsup. Bake about half hour.

Lena B Martin Cico Grange No. 486. Ann James Merced Colony Grange

NOTE: I put in a whole onion because I don't like cooked onions and it works great. I do have an old fashioned bean pot and it works great.

Thanks Dot Wilson, Creche Lady


Cut carrots into thin matchsticks and use to garnish soups.
Puree leftover cooked carrots and use to thicken soups.
Make carrot curls: Slice a lengthwise strip from the carrot. Then, with a vegetable peeler, cut long, thin strips from the flat surface. The strips should curl (if not, wrap them around your finger). Drop into a bowl of ice water for an hour or longer.
For a delicious pickled snack, marinate carrot sticks in leftover pickle juice.
Chop leftover cooked carrots and add to hamburger meat or use to extended meat loaves or meatballs.
Place finely grated carrots into commercial tomato sauce before heating to freshen its taste and reduce its acidity.
Grate raw carrots into slaws or salads.
Grate carrots and toss with lemon juice and black pepper. Serve along or with diced picked beets as an appetizer.
Roll cooked carrots in butter and combine with one or more tablespoons chopped herbs such as dill, chives or fresh rosemary.

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