Other recipes in this category
  • Sweet Potato Casserole
    3 lg. cooked sweet potatoes mashed
    1 c. sugar
    3 eggs
    1/2 c. milk
    1/2 stick margarine
    1 tsp. vanilla
    --TOPPING--
    1 c. brown sugar
    1/2 stick margarine
    1/2 c. pecans
    1/4 c. flour
    Mix first 6 ingredients. Pour into buttered dish. Top with next 4 ingredients. Bake for 30 minutes at 350 or until brown.
  • Lima Bean-bacon Bake
    2 (10 oz.) pkg. frozen lima beans
    1 1/2 c. water
    6 slices bacon diced
    1 c. chopped onion
    1/2 c. chopped celery
    1 c. (4 oz.) shredded Monterey Jack
    cheese
    1/4 tsp. Worcestershire sauce
    1/4 tsp. pepper
    Combine lima beans and water bring to a boil. Cover reduce heat and simmer 15 minutes. Drain reserving 1/2 cup liquid. Cook bacon in a large skillet until limp. Remove bacon with slotted spoon. Reserving 1 tablespoon of drippings in skillet set bacon aside. Saute onion and celery in reserved drippings until tender. Stir in beans cheese Worcestershire sauce and pepper. Spoon mixture into lightly greased 2 quart casserole. Sprinkle with bacon. Bake uncovered at 350 degrees for 25 minutes or until bacon is browned. Yield 6 to 8 servings.
  • Spinach-stuffed Baked Tomatoes
    4 med. tomatoes
    1/8 tsp. salt
    1 (10 oz.) pkg. frozen chopped
    spinach cooked
    1/2 c. grated Parmesan cheese divided
    2 tbsp. mayonnaise
    2 tsp. grated onion
    1/8 tsp. salt
    1/8 tsp. pepper
    Slice off top of each tomato scoop out some of the pulp leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake uncovered at 400 degrees for 15 minutes or until heated. Yield 4 servings.
  • Cauliflower - Broccoli Medley
    1 head cauliflower
    1 bunch broccoli
    1 sm. onion
    Cut into bite-size pieces. 1/3 c. mayonnaise
    1/3 c. vegetable oil
    1/3 c. vinegar
    1/4 c. sugar
    1/3 tsp. salt
    1/4 tsp. pepper
    Mix. Pour over vegetables. Marinate overnight in refrigerator.
  • Cauliflower
    1 head cauliflower cooked until tender
    1 can cream of chicken soup
    1/3 c. mayonnaise
    1 tsp. Worcestershire
    1 c. grated cheese
    Cut cauliflower into flowerets. Mix soup mayonnaise and Worcestershire and cheese. Add cauliflower gently. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes or until bubbly.