Southwestern Cornbread Salad

1 – 6oz. package Mexican Cornbread mix (regular cornbread will be fine if you need to substitue)

1 – 1oz. envelope Ranch-Style buttermilk salad dressing mix

1 small head romaine lettuce shredded

2 large tomatoes, chopped

1 15oz. can balck beans, rinsed and drained

1 – 15 1/4 oz. can whole kernel corn with red and green peppers, drained

1 – 8oz. package shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped,

• Prepare cornbread according to package directions; cool and crumble.  Set aside
• Prepare salad dressing accoriding to package directions.
• Layer a large bowl with half of each of cornbread, lettuce, and next 6 ingredianets: spoon half of dressing evenly over top.  Repeat layers with remaining ingredients and dressing.  Cover and chill at least 2 hours.

Yields 10 – 12 servings

Potatoes Supreme

Potatoes Supreme          

Vegetable        

7 boiled whole medium sized potatoes          

2 c. melted butter  

2 c. grated cheese 

1/3 c. green onions (cut in circles)

1 pint sour cream  

1/2 tsp salt       

1/4 tsp. pepper                                    

Boil potatoes until tender, but still firm.  (May be done the night before)  Cover & refrigerate.  Potatoes need to be completely cold to grate.  About an hour before serving, grate potatoes coarsely & mix with remaining ingredients.  Bake in 1 ½  qt. baking dish for 35 min. @ 350.                

Serves 6-8      

 Mom & Audrey Miller

Potato Filling

Potato Filling   

 

vegetable         

 

7 or 8 potatoes, mashed

1 med. onion chopped            4 slices bread, cubed   

parsley

1 stalk celery, chopped          

2 eggs, beaten 

1 c. milk          

4 Tbsp. butter              

                                   

 

Sauté celery & onion in butter. 

 

Add eggs to milk & mix with bread.  Add to potatoes.  Add parsley to taste.  Bake 30 – 40 minutes @ 400 (or 350 for 45-50 minutes)

 

Serves 8-10    

 Mom & Grammy

Medley of Vegetables

Medley of Vegetables      

 

Vegetables

           

1 small can button mushrooms      

1 c. sliced onions (leave in rings or long strips)  

2 c. cubed celery  

1 c. sliced carrots 

3/4 c. green peppers (longer strips)  

2 cans green beans w/ liquid (or cook frozen ones)   

2 c. canned tomatoes         

3 Tbsp. tapioca           

salt & pepper to taste

                                   

Cook carrots & celery in salted water until tender. 

Combine all ingredients & dot W/ butter.  Bake in 13 inch casserole pan for 1 hour @ 350.                

 

Serves 6-8      

 Mom & Aunt Frankie

Squash Casserole

Squash Casserole        

 

Vegetable

           

2 lbs. yellow squash (4-5 med. squash)   

4 T. butter       

1/2 tsp. salt      

1/2 tsp. Accent seasoning         

pepper to taste

1 slice bread crumbled         

2 eggs 

1/4 c. finely diced celery     

2 Tbsp finely diced onions    

1/3 c. slivered almonds           

1 1/2 c. grated cheese 

           

 

Mix all this well.  Save some cheese to go on top.  Place in buttered casserole.  Bake @ 350 for 30 minutes, or until firm.                 

Serves 6          

 Mom & Friend at Matthews, N.C. school

Sweet Potato Casserole

Sweet Potato Casserole        

 

Vegetable        

 

6-8 large sweet potatoes  (I think)   

1/2 c. sugar     

2 eggs 

1 tsp. vanilla    

1/2 c. milk       

1/2 c. butter

                          

 

Topping           

 

1 c. brown sugar   

1 c. chopped nuts     

1/3 c. flour       

1/3 c. butter

                       

 

Boil or bake sweet potatoes at high temperature until soft.  If bake, put in big pan with an inch or two of water.  Mash the potatoes so that there are 3-4 cups. Mix all ingredients with mixer until smooth.  Pour into greased casserole dish.  Sprinkle topping on casserole and cook @ 350 for 30 minutes.  Potatoes can be cooked in microwave.                  

Serves 8-10    

SPINACH BALLS

SPINACH BALLS           

 

veggie/appetizer          

 

2 pkg. chopped frozen spinach  

4 eggs 

1/2 cup margarine        

2 c. Pepperidge Farm Herb stuffing 

1 med. chopped onion 

1/2 c. parmesan cheese (shaker can)     

garlic powder, salt, pepper to  taste    

                                                           

 

Cook spinach and drain.  Squeeze all water out.  Mix all ingredients like for meatballs.  Roll or drop (1 1/2 tsp. or larger) and bake @ 350 for 12-18 minutes, depending on size.  Serve warm or cold.  I make tablespoon size & bake 18 to 20 min.                        

 Mom

PASTA SALAD

PASTA SALAD          

 

Salad     

1 lb. pasta (fusilli, or Barilla braids)  

1 16oz. jar Italian or Caesar Salad Dressing 

( I like to do a 8 oz jar of italian and an 8 oz. caesar salad dressing)        

1 jar McCormicks Salad Supreme

1 cucumber     

1 green pepper

2 tomatoes (I use cherry tomatoes cut in halves) 

broccoli florets (opt.)   

sliced ripe black olives     

 

                                               

 

Cook, drain, and cool pasta.  Chop veggies to desired size and mix all ingredients together.          

 30 min. Serves a crowd

Lime Jello w/Pineapple

Lime Jello w/Pineapple     

 

Salad   

 

1 sm. pkg. lime jello     

1 c. boiling water   

pecans 

8 1/3 oz. can crushed pineapple         

1  3oz. pkg. cream cheese   

                                                                                   

 

Cream the jello & cream cheese together.  Slowly pour boiling water over it, mixing as you go so that it will dissolve without chunks.  Add pineapple & juice in can & nuts.

 Mom & Grandmother

Baked Beans (Pennsy. style)

Baked Beans (Pennsy. style) 

 

vegetable         

 

1 can buttered lima beans (Goya)

1 can kidney beans  

2 large cans of pork & beans  

2 onions-diced or sliced in thin wedges

1/2 lb. bacon- diced   

1 cup brown sugar   

1 small bottle of ketchup           

2 tsp. Worcestershire sauce   

Dash of hot sauce if desired

Add salsa  to taste.

                                   

 

Mix together in large baking pan (like a small roasting pan, (15×10x5″ disposable aluminum pan) and bake in the oven @ 325 for 3 hours.                              

 Mom & Amy (PF music teacher) served at Mahoney wedding rehearsal