Other recipes in this category
  • Green Beans Parmesan
    2 tbsp. butter or margarine
    2 tbsp. all-purpose flour
    1/2 tsp. salt
    1/8 tsp. pepper
    1 c. milk
    1/2 tsp. Worcestershire sauce
    2-4 tbsp. grated Parmesan cheese
    2 (14 oz.) cut green beans drained
    Melt butter in saucepan. Mix in flour salt and pepper. Stir in milk until it boils and thickens. Add Worcestershire sauce and first amount of cheese. Add more to taste. Add beans. Heat through. Stir often. Serves 8.
  • Sour Cream Cucumber
    1/4 c. mayonnaise
    1 tsp. vinegar
    Salt
    Pepper
    Garlic powder
    Onion powder
    3 lg. cucumbers
    Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.
  • Corn Pudding
    2 eggs
    1 tbsp. flour
    1 c. sugar
    1 can evaporated milk
    Salt
    2 tbsp. butter
    1 can corn (drain 1/2 of liquid)
    1 tbsp. vanilla flavoring
    Mix eggs flour and sugar together. Add remaining ingredients. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center.
  • Creamed Spinach
    1 pkg. frozen spinach chopped
    4 slices of bacon finely chopped
    1 med onion very finely chopped
    2 tbsp. flour
    1/8 tsp. pepper fresh ground
    1 clove of garlic finely minced
    1 c. milk
    Salt
    Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender about 10 minutes. Add flour seasoned salt pepper and garlic. Blend thoroughly. Slowly add milk cook and stir until thickened. Add spinach and mix thoroughly. serves 4.
  • Onion Roasted Potatoes
    1 env. Lipton onion recipe soup mix
    2 lb. all-purpose potatoes cut into
    lg. chunks
    1/3 c. olive or vegetable oil
    Preheat oven to 450 degrees. In large plastic bag add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan discard bag. Bake stirring occasionally 40 minutes or until potatoes are tender and golden brown. Garnish if desired with chopped parsley. Makes about 8 servings.