GREEN BEAN CASSEROLE
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1/4 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)
Directions: Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes or until hot.
Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden.
http://www.food.com/recipe/green-bean-casserole-47102
FUNERAL POTATOES
1 lb (1 bag) hash browns
1 (10 3/4 ounce) can cream of chicken or mushroom soup
1 c sour cream
1/4 teaspoon salt
1/2 onion grated
2 cups cheese, grated
1 1/2 cups corn flakes, crushed
Directions:
Mix all ingredients, except cornflakes, together.
Put potato mixture into a 9x13 inch baking pan.
Sprinkle cornflakes evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
CROCK POT BAKED BEANS
1 (15 ounce) can pork and beans
1 (15 ounce) can lima beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can kidney beans1 can (1 cup) chili sauce
1/2 lb bacon, cooked slightly- I use the pre-cooked kind from Costco and just chop it up and throw it in
1/2 cup ketchup
2 teaspoons mustard
1 1/2 tablespoons vinegar
2 teaspoons salt
3/4 cup brown sugar
I just throw it all in the crock pot, stir and let it go! High for 5-6 hours, Low for 2-3 hours. YUMMMM!!
PAM'S TUNA SALAD
Salad:
12 0z. Salad Roni (or any other salad pasta), cooked and drained
2-3 TB minced onion
1/2 c. chopped celery
1/4 c. chopped sweet pepper (not hot)
4-5 hard boiled eggs
2 cans drained tuna
Dressing:
2/3 c. mayo
2/3 c. miracle whip
1/4 c ketchup
1 tsp mustard
1 tsp Worcestershire sauce
2 TB honey
2-3 TB sweet relish
2 tsp salad supreme
S&P to taste
Mix dressing, then mix into salad. Add milk to thin if desired. Refresh with miracle whip if needed after refrigeration.
Note: Kevin and I leave out the onion, celery, and sweet pepper. Then we eat it with potato chips. :) Hands down, our favorite tuna salad!
SWEET POTATO CASSEROLE (Ann Arbor 2nd Ward Cookbook)
4-5 large sweet potatoes, cooked and mashed
2 eggs
1/2 c. melted butter
1 c. sugar
1 tsp vanilla
Topping:
1 c. brown sugar
1/2 c. flour
1/3 c. softened butter
1/2 c. chopped nuts, such as pecans
Mix first 5 ingredients together and put in casserole dish. Combine topping together (should be crumbly) and sprinkle on top of the sweet potato mixture. Bake at 350 for 35 minutes.
POTATO WEDGES (Ann Arbor 2nd Ward Cookbook)
1 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp garlic powder
2 medium potatoes
Combine all but the potatoes together. Cut the potatoes lengthwise into wedges. Lay them on a cookie sheet. Spray or brush with olive oil. Sprinkle one side with the spice mixture. Broil about 10 minutes until the potatoes begin to bubble. Turn, spray with oil, and sprinkle once more with the spice mixture. Broil an additional 5 minutes.
GARLIC PARMESAN GRILLED VEGGIE SKEWERS
Skewers
1/2 cup extra light olive oil
2 -3 fresh garlic cloves, minced
Salt
Pepper
1/2 cup tablespoon parmesan cheese
1 tomato, sliced in thick wedges
1 green pepper, cored and seeded
1 red pepper, cored and seeded
1/2 small white onion
2 small zucchini
If you are using wooden skewers, soak them in water for at least a few hours. Mix olive oil, garlic, salt, and pepper in a medium sized bowl; let set for about an hour to let all flavors blend. Cut all vegetables into bite-size pieces. Toss veggies in the olive oil/garlic mix and coat evenly. Toss in the parmesan cheese. Slide veggie's onto skewers one-by-one leaving a small space in between each - group onions to lessen chance of burning. Add additional salt and pepper if desired, turning skewers to ensure even coating. Place on top rack over medium flame in a preheated grill. Cook for about 15 - 20 minutes turning occasionally to prevent charring. Remove from grill when veggies start to brown and become tender. Sprinkle with additional parmesan cheese if desired, and serve.
RAMEN CABBAGE SALAD
1/2 head of cabbage
1/2 bunch of green onions, finely chopped (optional)
1/4 cup nuts (optional)
1 pkg uncooked ramen noodles, broken into small pieces
Dressing:
2 TB sugar
4 TB vinegar
1/4 tsp salt
1/4 tsp pepper
1/3 cup oil
Combine all dressing ingredients. Toss with remaining ingredients. Serve immediately! (Or else the ramen will get soggy)
POPPY SEED DRESSING
1/2 c. white vinegar
2 tsp poppy seeds
1/2 tsp salt
1 c. vegetable oil
1/2 c. sugar
1 TB pureed onion
1 TB prepared mustard
Mix all ingredients, except oil, until sugar is completely dissolved. While beating on high speed drop 2-3 drops of oil into the mixture. Gradually add remaining oil in a thin strea, to complete emulsification. DO NOT ADD ALL AT ONCE, it won't work!!!!
SNICKER SALAD
3 apples
3 snicker candy bars
1/2 container of cool whip
6 oz. strawberry yogurt
Fold yogurt into cool whip. Cut apples and snickers into bite size pieces. Fold pieces into mixture.
BROCCOLI SALAD
2 heads broccoli
1/2 c. miracle whip
1/4 c. sugar
1/4 c. cidar vinegar
1/4 c. diced green onion
1/4 c. raisins
1/4 c. bacon, diced
1/4 c. chopped cashews
Mix miracle whip, sugar, and vinegar. Add everything else and toss. Best served chilled.
HOMEMADE CRANBERRY SAUCE
2 oranges
1 (12oz) package of cranberries
2 cups sugar
Use grinder to grind oranges and cranberries. Add sugar and stir. Refridgerate overnight.
