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1 medium-sized apple, pared, halved, cored and coarsely chopped
Heat oven to hot (400 degrees).
2 cups pre-soaked dried black, kidney, pinto or other beans
In a 3-quart microwave-safe casserole with lid, combine pre-soaked beans, water, onion, salt and pepper. Cover tightly and cook at 100% power for 10-15 minutes, or until boiling.
10-1/2 ounce can of condensed cream of mushroom soup
In 1-1/2-quart casserole, combine 1/2 cup onions and remaining ingredients. Bake 25 minutes, until hot, at 350 degrees; stir. Top with remaining onions; bake 5 minutes longer.
1/4 cup chopped onion
In a skillet, saute onion in butter until tender. Add beans and water; bring to a boil. Reduce heat; cover and simmer 8-10 minutes, until beans are tender.
Hand pick dry beans (a few in your hand at a time) and remove any discolored beans, rocks or clods of dirt. One cup of dry beans should suffice, unless you are cooking for a bunch. Put picked beans in a sieve or saucepan and rinse thoroughly with cold water.
AFTER RINSING, there are two ways to go:
In a saucepan, place 1 slice of BACON, diced. Saute until crisp. Add 1 tablespoon BROWN SUGAR, 1/4 teaspoon DRY MINCED (OR FRESH) GARLIC, and a small pinch of SODA. Add rinsed beans; cover with warm water. Bring to a boil over medium heat. Cover and turn heat to low. Simmer until beans are very tender and the broth is thick and soupy. Add SALT to taste and cook about 5 minutes longer. If the water on the beans gets low (tops of beans showing above it) during cooking, add enough water to cover.
You may substitute a meaty HAM BONE for the bacon.
You can cook the dried beans without any soaking--it just takes longer for them to get done (and you might need to add a second pinch of soda to control gas). I donÂ’t usually soak mine--I just simmer them all day.
If the beans are not just to your liking, try changing the amount of sugar and garlic. We like them a little sweet, just enough garlic to taste (itÂ’s good for you!) and the liquid thick. You can also add chopped onion to the pot when you start to cook them--onion is also good for you.
These are the instructions I sent with a pound of pinto beans to our granddaughter,Desha, when she was teaching in Japan.
5 medium carrots, peeled and thinly sliced
Melt butter in large skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring frequently. Mix in bourbon, sugar and salt. Taste; add more sugar, if desired. Cover and cook until carrots are just tender, stirring occasionally, about 5 minutes.
8-10 large carrots
Peel carrots; cut into thin sticks. Steam or microwave in 1/4 cup water until just tender; drain. Place in a bowl. Mix remaining ingredients; pour over carrots. Cover and marinate 12 hours; drain.
1 tablespoon sugar
In a 10” skillet, gently heat sugar, butter and white wine until butter melts. Stir in carrots.
2 cups fresh white corn kernels, or Green Giant white shoepeg kernel corn, frozen or canned
Mix well; pour into baking or casserole dish that has been sprayed with Pam. Set in a pan of water before placing in pre-heated 350 degree oven. It is done when the knife comes clean when inserted near center.
Recipe from Edna Flynn--1990. Edna was a feisty little lady aged 86, with whom I played bridge at the Westwood Club in Rancho Bernardo.
1 cup catsup
Combine all ingredients except onion in a large saucepan; bring to a boil, stirring occasionally. Cover; reduce heat and simmer 4-5 minutes. Stir in onion; cover and simmer 3 minutes.
Mix raisins and sherry; reserve.
Drain onions; reserve 1/2 cup liquid. Heat butter over low heat in 3-quart saucepan. Stir in flour, salt and pepper; cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat.
Stir in cream and onion liquid; heat to boiling, stirring constantly. Boil and stir one minute. Stir in raisin-sherry mixture and onions. Heat until hot.
3 to 4 medium Imperial Sweet onions, chopped
Saute chopped onion in butter until soft; add cream, cheese and seasonings. Mix well; add eggs, mixing well again.
3 cups flour
In a large bowl, stir flour and 1 teaspoon salt with a fork. With pastry blender or 2 knives, cut in shortening and 1 cube butter until mixture resembles coarse crumbs. Sprinkle 7 to 8 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing with fork after each until mixture is just moist enough to hold together; shape dough into a ball.
MEANWHILE, in a deep 12 inch skillet, melt remaining butter over medium-high heat; add onions and cook, stirring frequently, until onions are golden brown, about 25 minutes.
PREHEAT oven to 425 degrees. Line tart shell with foil and fill with weights; bake 20 minutes. Remove foil and weights; bake 10 minutes. Remove from oven; reduce heat to 400 degrees.
IN BOWL, with wire whisk or fork, beat eggs, milk, Parmesan cheese, thyme, parsley and 1 teaspoon salt. Spread cooled onions over tart shell; pour egg mixture over onions. Bake 25 minutes, until egg mixture is set and tart is nicely browned. Serve hot, or cool on wire rack; wrap and refrigerate to serve cold later.
16 main dish servings
2-1/3 cups chopped onion
CHEESE CRUMB CRUST:
Combine cracker crumbs and butter; mix well. Press into bottom and up sides of 9” quiche dish or pie plate; bake at 350 degrees for 5 minutes.
FILLING: Saute onion in butter until tender; remove from heat. Stir in cheese; spoon into prepared Cheesy Crumb Crust.
6 servings
Spray flat casserole with Pam; layer bread, onions and cheese in dish. Season; add more onions, with bread and cheese on top. Over this, pour a mixture of 4 beaten eggs, seasoned with Worcestershire sauce and MSG, and 1 quart of milk.
Place in unheated oven; bake about 1-1/2 hours at 350 degrees.
1 pound dried black-eyed peas
Sort and wash peas; place in large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours and drain. Add six cups water and remaining ingredients; bring to a boil.
6 cups
Recipe from SOUTHERN LIVING--January, 1988. You may prefer to crisply cook the bacon in the Dutch oven before adding the peas. Leave bacon drippings in pan and crumble bacon to add to the finished product.
4 medium baked potatoes
Wrap each potato in foil before baking. When you put them in to bake, combine the rest of the ingredients in a bowl; cover and refrigerate. When potatoes are done, cut in half lengthwise; when cool enough, scoop out shells and combine with remaining ingredients.
6 medium baking potatoes
Boil potatoes until tender; drain. Cool slightly; peel. Shred into bowl.
Recipe from BON APPETIT--February, 1987.
1/2 cup Miracle Whip salad dressing
Combine dressing, flour, salt and pepper. Gradually add milk; cook, stirring constantly, over low heat until thickened. Add Cheddar cheese; stir until melted. Place potatoes in a 10x6” baking dish that has been sprayed with Pam; pour sauce over potatoes. Sprinkle with Parmesan cheese.
6 servings
Recipe from BETTER HOMES & GARDENS--NOVEMBER 1986.
1 unbaked pie crust, 9” or 10”
Line pie crust with foil; fill with dried beans or pastry weights. Bake 5 minutes at 450 degrees; remove weights and foil. Bake 5-7 minutes longer, until nearly done. Remove from oven; reduce heat to 425 degrees. Combine potatoes, cream and butter; set aside.
In a large mixer bowl, combine cottage cheese, sour cream, eggs and seasonings; beat until smooth. Add potato mixture; beat 1 minute longer. Stir in Swiss cheese, onion and bacon. Pour into warm pie crust; bake 40-45 minutes at 425 degrees.
32 ounce package frozen hash brown potatoes, thawed
Heat oven to 400 degrees. Stir hash browns, chilies, soup, cheese and sour cream in a large bowl to blend. Transfer mixture to 13x9x2 inch glass baking dish which has been sprayed with Pam vegetable spray. Cover and bake 30 minutes. Uncover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes.
5 eggs
Prepare quiche pastry tart shells. Pierce with a fork. Separate 1 egg; beat white lightly and brush over sides and bottom of shells. Bake below center of oven at 425 degrees for 15 minutes.
PASTRY FOR QUICHE TARTS:
Combine flour and salt; cut in shortening to particles the size of peas. Sprinkle with cold milk (just enough to make a stiff dough). Shape into balls; roll out on lightly floured board to fit pans (2 quiche or 5 tart--6 inches). Fold under edges to build up high fluted rim.
2 medium acorn squash, 1-1/4 pound size
Quarter each squash; discard seeds. Place, cut side down, in a deep skillet in 1/2” salted boiling water. Steam about 15 minutes, until tender. Drain well; set aside in covered heated dish to keep warm.
4 servings
Recipe from BETTER HOMES & GARDENS--November, 1978
3 small acorn squash
Preheat oven to 350 degrees. Place large size (14x20 inch) Brown-in-Bag in 13x9x2 inch baking dish. Wash squash and cut in half crosswise; remove seeds. Combine remaining ingredients; stuff squash with dressing and place in bag. Add water. Close bag with twist tie; make six 1/2 inch slits in top. Bake 45-55 minutes, or until squash is tender.
1-1/2 pounds Brussels sprouts, trimmed, halved lengthwise
Cook sprouts and cauliflower in salted boiling water about 4 minutes; add carrots and cook 1 minute. Cool under cold running water; drain well.
Recipe from BON APPETIT
3/4 cup cornstarch
In a bowl, stir together starch, flour, baking powder, salt and pepper. Stir in water and egg until smooth. Pour oil in large skillet (1/2 inch deep, but no more than 1/3 full). Heat over medium to 375 degrees. Dip vegetables in batter, a few at a time. (Stir batter occasionally.) Add vegetables to hot oil, a few pieces at the time. Fry, turning once, two to three minutes, until crisp and golden. Drain on paper towels.
1 to 1-1/2 pounds cauliflower
Clean head of cauliflower and leave whole. With a sharp, pointed knife, remove hard core at stem end. Place, head up, in a 2-quart casserole. Pour hot water on top. Cook, covered, 10 minutes, turning after 5 minutes, at 100% in microwave oven. Let stand while making sauce.
SAUCE:
1 pound fresh green beans
Green beans can be slivered, cut, or whole. Place in 1-1/2 quart casserole dish with water; cook at 100% in microwave, covered, 6-8 minutes if slivered, 10-12 minutes if cut or whole. Season to taste; let stand, covered, while making topping.
Place butter and onions in a small microwave-safe dish or 2 cup measure. Cook at 100% 6 to 8 minutes, or until browned. Season and place over green beans.
Melt 1 tablespoon butter in 9 inch pie plate (30 seconds). Add bread crumbs and thyme; stir until coated with butter. Cook at 100%, uncovered, 3-4 minutes, or until browned. Stir often. Pour over onions.
2 large carrots, thinly sliced
In 9 inch microwave-proof pie plate, combine carrots, Brussels sprouts and cauliflower. Sprinkle with 4 tablespoons chicken broth; cover with plastic wrap, turning back one side to vent. Microwave at 100% 6-8 minutes, until vegetables are tender-crisp. Let stand, covered, 2 minutes.
In microwave-proof bowl, combine remaining 1 tablespoon chicken broth, green onions, butter, ginger, salt and pepper. Microwave 1 minute at 100%, stirring after 30 seconds. Pour over vegetables and toss well.
Recipe from LADIES HOME JOURNAL--March, 1988
2 medium-sized acorn squash (1 pound)
With a long-tined fork, pierce whole squash in several places. Place in a 12x7-1/2x2 inch baking dish; micro-cook, uncovered, for 8-10 minutes, or until soft, turning once. Let stand 5 minutes.
Slice squash crosswise into 1 inch rings; remove seeds.
Recipe from BETTER HOMES AND GARDENS--November, 1978
1-3/4 pounds red yams, cut into 3/4 inch square by 6 inch long sticks
Cover yam sticks with water in a large saucepan; heat to a boil and cook until crisp-tender (6 to 8 minutes). Drain well (make sure ALL the water is gone). In same saucepan, melt butter; add salt, brown sugar and 1-1/2 cups granulated sugar. Boil until a thick syrupforms.
NOTES:
In skillet, cook garlic in oil. Add celery, pepper and oregano; cook until tender-crisp. Add beans and carrots; heat through.
4 servings
1 large onion, coarsely chopped
Two 18-ounce jars brick-oven baked beans
2 tablespoons butter
1/4 cup molasses
2 tablespoons catsup
1 teaspoon dry mustard powder
Sauté ¡pple and onion in butter in medium-sized skillet until tender, about 5 minutes.
Turn into a large bowl; add beans, molasses, catsup and mustard. Mix lightly. Spoon
bean mixture into a 6-cup (1-1/2 quart) casserole.
Add 8 ounces chopped cooked ham to bean mixture.
SERVING SUGGESTION: Serve beans (sans ham) with baked ham, brown bread, green salad and dessert.
6 servings
3 cups water
1 onion, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
Stir; cover again and cook on Medium (50%) power for 30-45 minutes, or until beans are tender. Stir after 15 minutes.
Let stand, covered, for 5 minutes. Drain beans
and season as desired, or use in recipes calling for cooked beans.
Two 9-ounce packages frozen cut green beans, cooked and drained
1 can French fried onion rings
Dash of pepper
1/3 to 1/2 cup milk
1 teaspoon soy sauce
4 cups--8 servings
1 tablespoon butter
4 cups green beans
1/2 cup water
1/4 teaspoon garlic powder
16 ounce can small whole potatoes, drained and quartered
3 bacon strips, crisply cooked and crumbled
Add potatoes and heat through; drain. Sprinkle with garlic powder and bacon.
6 servings
1. Cover with cold water (2 inches above beans) and soak overnight. Drain and rinse with cold water.
2. Cover with cold water. Bring to a boil over medium heat; boil about 3 minutes. Remove from heat and let stand at least 1 hour. Drain and rinse with hot water.
1 medium-sized onion, thinly sliced
1 teaspoon (or more) light brown sugar
5 tablespoons butter
2 tablespoons bourbon
Salt and/or pepper to taste
Serve immediately.
2 to 4 servings
1/4 cup water
1/4 cup olive oil
2 tablespoons wine vinegar
2 minced cloves garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Delicious as a side dish; great served with sandwiches.
5 tablespoons butter
1/2 cup dry white wine
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 pound carrots, peeled and thinly sliced
1/2 cup golden raisins, plumped in hot water and drained
Cover tightly and cook over moderate heat, stirring several times, until carrots are tender-crisp and liquid has almost evaporated--about 12 minutes.
Stir in salt, nutmeg and raisins.
2 eggs, beaten
2 tablespoons butter>
2 cups milk
1 teaspoon salt
3/4 cup water
1 teaspoon celery seeds
1/4 cup cider vinegar
1/4 teaspoon hot sauce
2 cloves garlic, minced
3 cups yellow onion, thickly sliced
1 tablespoon sugar
Cover and chill. Serve with vegetables or barbecued meats.
4 cups
1/4 cup sherry
Two 16-ounce jars whole onions
3 tablespoons butter
1/4 teaspoon salt
3 tablespoons flour
1 cup light cream (half-and-half)1/8 teaspoon white pepper
1/4 cup butter
1 cup half-and-half
1 cup shredded cheddar cheese
2 eggs, beaten
Pepper or other seasoning to taste
9” pie crust, unbaked
Pour into pie crust and bake at 350 degrees for 45 minutes to an hour, or until filling is firm
6 servings
2 teaspoons salt
1/2 cup shortening
1 cube plus 3 tablespoons butter
2 pounds sweet onions, thinly sliced
5 large eggs
2-1/2 cups milk
3/4 cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme leaves
1 tablespoon fresh parsley
1/2 teaspoon fresh coarsely ground black pepper
On floured surface, with floured rolling pin, roll dough into 18x13 inch rectangle; gently fold into fourths and carefully lift into ungreased 15-1/2x10-1/2 inch jelly roll pan.
Unfold; lightly press dough onto bottom and sides of pan. Fold overhang under and pinch to form decorative rim. Wrap in plastic wrap and refrigerate about 30 minutes.
Cool to room temperature.
1 tablespoon butter, melted
3/4 cup (3 ounces) shredded sharp Cheddar cheese
3 eggs, beaten
1 cup milk
1/2 teaspoon Italian seasoning
1/4 teaspoon salt (optional)
1/8 teaspoon pepper
Onion rings (optional)
Parsley sprigs (optional)
CHEESY CRUMB CRUST
1-3/4 cups cheese-flavored cracker crumbs
Combine eggs, milk and seasonings; stir well. Pour over onion-cheese mixture; bake at 375 degrees for 25-30 minutes, or until set. Let stand 10 minutes before serving.
8 slices buttered bread, cut in cubes
1/2 pound cheddar cheese, grated
4 eggs
1 teaspoon Worcestershire sauce
Pinch of MSG
1 quart milk
6 cups water
4 slices hickory-smoked bacon
1 tablespoon white wine vinegar
1/4 teaspoon garlic salt
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon pepper
Cover; reduce heat and simmer 1-1/2hours.
1/4 cup milk
1/4 cup butter, softened
1/4 cup sour cream
Salt and pepper to taste
1/4 cup dry onion soup mix
1/4 cup Longhorn cheese, grated
Combine all these ingredients with a mixer. Put mixture back into shells and return to oven until crispy around the edges, approximately 10 minutes. Make a vegetable and a green salad and you will have a whole meal.
4 ounces butter
2-1/2 cups grated sharp cheddar cheese
1/3 cup minced onion
1 cup sour cream, room temperature
Salt, freshly ground pepper and paprika
Preheat oven to 350 degrees. Butter (or spray with Pam) an 8 inch square baking dish. Cook two cups cheese and butter in small heavy saucepan over low heat until almost melted, stirring constantly, about one minute.
Remove from heat; stir in sour cream and onion. Season with salt and pepper; fold into potatoes. Pour into prepared dish; top with remaining 1/2 cup cheese and sprinkle with paprika.
Bake until bubbly, about 30 minutes.
2 tablespoons flour
1/4 teaspoon salt
4 cups thinly sliced potatoes
1/8 teaspoon pepper
1 cup milk
1 cup (4 ounces) shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
Bake 55-60 minutes at 350 degrees (until potatoes are tender).
2 cups mashed potatoes
1/2 cup half-and-half
1 tablespoon butter
3/4 cup cottage cheese
1/2 cup sour cream
2 eggs
12 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper>br>
1/8 teaspoon black pepper
1-1/2 cups shredded Swiss cheese
1/2 cup chopped onion
8 ounces bacon, cooked crisp and crumbled
6-8 servings
12 ounces diced green chilies, drained (three 4-ounce cans)
1 can cream of chicken soup
2 cups grated sharp Cheddar cheese (about 8 ounces)
1 cup sour cream
Serve hot.
8 servings
1 tablespoon butter
5 ounces Canadian bacon, diced
2 cups thinly sliced apples
1 Tablespoon flour
1-3/4 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon caraway seeds
1/2 teaspoon dry mustard powder
2 cups shredded Swiss cheese
Melt butter and saute bacon 1 minute. Add apples; cover and cook about 10 minutes, until translucent. Beat remaining yolk and whole eggs; add flour, half-and-half, salt and
seasonings. Mix well; layer half of the cheese in pie crust; top with apples and bacon.
Mix remaining cheese into egg mixture; pour into crusts. Bake at 375 degrees for 30 minutes, or until set in center. Cool to lukewarm; serve.
2-1/4 cups sifted flour,br>
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold milk
6-8 servings
Recipe from THE DALLAS TIMES HERALD--September 18, 1980.
Salt
Boiling water
1/4 cup butter
1 small onion, minced (1/4 cup)
1/4 cup packed brown sugar
1/2 cup orange juice
1 tablespoon minced parsley
1/8 teaspoon pepper
In a skillet, melt butter over medium heat. Sauté ¯nion about 5 minutes, until tender. Stir in sugar, orange juice, 1/4 teaspoon salt and the pepper. Bring to a boil and simmer about 3 minutes, or until slightly thickened.
Spoon over squash; sprinkle with parsley.
1 cup cornbread stuffing mix
1/4 cup water
1 egg
1 package (8 ounce) fully cooked sausage links, cut in 1/4 inch pieces
1/2 cup coarsely chopped unpeeled apples
3 tablespoons raisins
2 tablespoons chopped celery
1 tablespoon snipped parsley
2 tablespoons finely chopped onion
FOR MICROWAVE COOKING, close bag with string. Set oven on 100% power and cook 14-16 minutes, turning dish periodically unless your oven has a carousel.
6 servings
Recipe from FAMILY CIRCLE--April 3, 1979
2 cups cauliflower florets
4 thin carrots, pared and thin-sliced
1/4 cup canola or olive oil
4 shallots, minced
2/3 cup diced red bell pepper2/3 cup shredded red cabbage
1/2 cup water
Salt and Pepper
Heat oil in skillet over medium-high heat; add shallots and cook 1 minute. Add pepper, cabbage and cooked vegetables; stir-fry 2 minutes. Add the water; cook, stirring constantly, until crisp-tender, 3-5 minutes.
Season to taste.
8 servings
1 egg, slightly beaten
1/4 cup flour
1 quart oil for frying
1 teaspoon baking powder
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup water
4 cups cut-up vegetables: zucchini, carrots, onion rings, cauliflower, mushrooms, etc.
1/4 cup hot water
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/2 cup grated sharp Cheddar cheese
4 ounce can chopped mushrooms with liquid
1 cup milk
To the water remaining in the dish, add butter; melt 30 seconds in the microwave. Stir in flour and salt; mix WELL. Add milk; cook, uncovered, 2 minutes, stirring after 1-1/2 minutes. Add cheese and mushrooms; stir until well blended. Cook, uncovered, 2 minutes, stirring twice, or until creamy. Salt and pepper to taste. Pour over the hot cauliflower.
1/2 cup water
Salt and pepper to taste
2 tablespoons butter
1 cup thinly sliced onions
1 tablespoon butter
1 cup fresh bread crumbs
1/8 teaspoon thyme
4 servings
5 ounces fresh Brussels sprouts, each cut in half lengthwise
1 cup 1/2” pieces cauliflower
5 tablespoons chicken broth
1/4 cup sliced green onions
2 tablespoons butter
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon pepper
4 servings
1/4 cup packed dark brown sugar
1/4 cup dark corn syrup
1/4 cup butter
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Clean baking dish; arrange squash rings in the baking dish and season with salt and pepper. In a glass measuring cup, combine brown sugar, corn syrup, butter, lemon juice and cinnamon. Micro-cook, uncovered, 1 to 1-1/2 minutes, or until butter is melted. Spoon mixture over squash; cover with waxed paper and micro-cook 4 minutes, basting once and turning dish once.
4-6 servings
(weigh after cutting)
1 cube (4 ounces) butter, melted
1/4 cup water
Pinch of salt
2-1/2 cups granulated sugar
Cinnamon
Meanwhile, spray a 13x9x2 inch baking dish with vegetable spray, preferably butter flavored. Place yam sticks in dish in a single layer. Pour hot syrup over yams; sprinkle with cinnamon. Bake at 350 degrees 45 minutes.
Sprinkle with 3/4 to 1 cup granulated sugar; return to oven and bake 15 minutes longer.
1 cup white sugar may be substituted for the brown.
You may also flavor with maple sugar or maple flavoring, if desired.
1 tablespoon olive oil
1/2 cup sliced celery
1/2 cup re/green pepper strips
1/4 teaspoon oregano, crushed
16 ounce can cut green beans, drained
8-1/2 ounce can sliced carrots, drained
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