Our Grandmothers' Recipes

6.9 oz box Chicken Rice a Roni (prepared according to box) 10.5 oz can Cream of Celery soup 11 oz can Green Giant Mexicorn 8 oz jar Kraft Jalapeno Cheez Whiz Mix in 2.5 quart casserole dish and bake at 350 for 30 minutes. Notes: Kathy uses 2 cans of Mexicorn.  Jalapeno Cheez Whiz is next to impossible to find, if even available anymore.

2 boxes of frozen chopped broccoli 1 c rice 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 c celery, chopped 1/4 c onion, chopped 1/4 c mushrooms, chopped or sliced 1/2+ stick of butter 1/2 c Velveeta, melted Cook broccoli and rice according to packages.  Melt butter in pan and saute vegetables.  Mix all together and spread in pan.  Bake at 325 degrees for 15 minutes.

2 cans peas (save liquid) 1/2 lb bacon, fried 1 medium onion, sauteed in bacon fat 1/2 bell pepper 1 (4 oz) can mushrooms, drained and sauteed garlic powder 4 tsp Tabasco sauce m.s.g. powder 2 TBS Worcestershire sauce Simmer and steam 25 minutes.

2 c sweet potatoes (drain well 29oz can Sugary Sam yams) 2 eggs 2 TBS vanilla 1 c sugar 1/2 c milk 1/2 stick butter, melted Topping: 1 c brown sugar 1 c chopped pecans 1 c self-rising flour 3/4 stick butter, melted Mix sweet potatoes, eggs, vanilla, sugar, milk and butter with a mixer until there are no lumps.  Pour into a greased casserole dish.  Mix the topping well and spread over sweet potatoes.  Bake at 350 degrees for about 1 hour.  Check casserole after 45 minutes. This recipe came from Mrs. Velma Mc Dermett.

2 c uncooked rice 2 pt sour cream 4 jalapeno peppers, seeded and chopped 1 c grated cheese Cook Rice.  Add sour cream and jalapeno peppers to taste.  Put in casserole dish.  Cover with grated cheese.  Bake at 350 degrees until cheese melts.

1 eggplant (about 1 lb) 1/2 lb dry bread crumbs (appx 7 or 8 slices) 1/4 c chopped bell pepper 1/4 c finely chopped onion 1/2 c finely chopped celery1/2 stick oleo salt to taste pepper to taste 1 tsp pimento 1 small can evaporated milk 1/4 c whole milk 2 eggs, slightly beaten dash of sage 2 oz grated cheddar cheese Preheat oven to 350 degrees.  Parboil eggplant in salted water.  Drain, mash with fork and set aside.  Soak bread crumbs in both milks.  Saute pepper, onion and celery in oleo until tender.  Combine eggplant, bread crumbs and sauteed mixture.  Add eggs, seasoning and chopped pimento.  Blend well.  Place in greased casserole dish and top with grated cheese.  Bake until golden brown.

1 can cream style corn 2 TBS butter 2 TBS flour 1 c milk 1 egg, slightly beaten salt pepper crackers (optional) Preheat oven to 300 degrees. Pour corn into a mixing bowl. Melt butter over low heat. Add flour and make a paste. Add milk and stir until it becomes a thick sauce. Mix sauce into corn; add salt and pepper to taste. Stir in egg and pour into baking dish. Crumble crackers over top if desired. Bake until golden brown. *Note from Melanie - I baked this for about 45 minutes at 300 before turning my heat up to 350 because it just didn't seem like it was getting brown or firm.

Picture is dressing from Cindy's notes from Myra 1 qt crumbled biscuits (20) 1 qt toasted white bread (8 slices) 1 qt corn bread mix, yellow (3 6oz pkgs) 1 c chopped onion 1 c green onion tops 1 1/2 cans chicken broth 1 c celery 1 c butter 2 tsp sage 1 tsp salt 1/2 tsp pepper 2 eggs, slightly beaten Add all except broth, butter and eggs. Toss well. Cook in well greased baking dish. Serves 14 people. Note: I typed exactly what was written. I guess you can figure on your own what to do with the broth, butter and eggs. Another dressing recipe of Twomama's will be added soon. UPDATE: After talking to Cindy, she gave me Myra's version and I halved it: 6 pkg Martha White white cornbread, baked 1/2 stick butter 1 bunch celery, chopped 1 1/2 bunch green onion, chopped 1/2 large onion, chopped 1/2 box of croutons 3 cans of chicken broth 1/2 can cream of chicken soup 1-2 tsp ground sage salt pepper 1 egg* Mix and put in 9x13 baking dish.  Ba...

6 c green beans 8 slices crisp bacon 2 (10 3/4 oz) can cream of mushroom soup 2 (3 or 4 oz) can sliced mushrooms 2 envelopes onion soup mix 1/2 tsp oregano Cook beans until barely done. Mix with remaining ingredients. Save 2 slices bacon for garnish. Refrigerate over night to blend flavors (very important). Bake in casserole dish at 350 degrees. Serves 12 people.

1 large can pork and beans 1/3 box light brown sugar 1/4 onion, diced 4 slices bacon, cut into long slivers 1/2 tsp prepared mustard 1/2 tsp powdered mustard Mix all ingredients. Bake one hour at 350 degrees. Stir twice while cooking. (May need to add more water)