LIMA BEAN CASSEROLE
3 cans Seaside Lima Treats, drained and rinsed
1/2 cup melted butter
2 cups sour cream
1 cup brown sugar
1 tsp. dry Mustard
1 Tbls. Dark Molasses
Salt and Pepper to taste
Mix well with spoon and let set in refrigerator for at least an hour to absorb
liquid.
Bake 250 for 3 hours
Submitted by Janet Mayer (jlmayer1863@neo.rr.com)
COTTAGE POTATOES
10 potatoes, boiled just until fork tender and skinned
2 cups celery, chopped
3-4 slices bread, cubed
2 sticks of butter, melted (I use Promise)
1/2 pound Velveeta cheese, large cubed
1/2 cup milk
1 large onion
1 cup Kellogs corn flake crumbs for the top
Mix all ingredients together while potatoes are hot; top with corn flake crumbs
Bake 350 for 45 minutes
Hint: If you prep celery, onion, bread cubes, cheese the night before it goes
together very quickly.
Submitted by Janet Mayer (jlmayer1863@neo.rr.com)
SCALLOPED CORN CASSEROLE
1 cup onion, chopped ( 1 large)
2 cloves garlic, minced
2 Tbls. butter
1 10 oz. pkg. frozen whole kernel corn, thawed and drained
1/4 tsp. salt
1/4 tsp. pepper
2 egg, lightly beaten
1 14.75 or 16 oz. can cream style corn
1 cup milk
3/4 to 1 cup shredded cheddar cheese
1 1/2 cup coarsely crushed saltine crackers ( about 3 cups)
2 Tbls. butter
Preheat oven to 325 degrees. Grease 2 quart casserole.
In large skillet, cook and stir onion and garlic in 2 Tbls. of hot butter over
med.-high heat for 10-15 minutes or until onions are soft and caramelized. Stir
in drained thawed corn, salt and pepper.
In large bowl, stir together eggs, cream style corn, milk and cheese; stir in 1
cup of the crushed crackers. Stir in the cooked veggie mixture. Transfer to
prepared casserole.
In a bowl, combine the remaining 1/2 cup crushed crackers and the 2 Tbls. of
melted butter; sprinkle over corn mixture.
Bake 40-45 minutes or until puffed and top is lightly brown. Let stand 10
minutes before serving.
Submitted by Janet Mayer (jlmayer1863@neo.rr.com)
MEXICAN RICE
1 cup long grain rice, cooked
2 8 oz. Kraft Old English cheese, shredded ( if you can't find the shredded you
may have to shred the slices yourself. If this be the case, make sure cheese is
very cold makes the shredding easier.
2 small cans mild ( Old El Paso) 4 oz. size green chilies, chopped fine
1 carton 16 oz. sour cream
Mix all ingredients except 1 cup shredded cheese.
Pour into buttered casserole
Sprinkle reserved cheese on top.
Bake 350 30-35 minutes.
Submitted by Janet Mayer (jlmayr1863@neo.rr.com)
RICE PILAF
Saute 2 cups white rice and 1 1/2 sticks margarine
ADD 1 pound fresh sliced mushrooms ( 12 oz.)
Dissolve 3 Beef Bouillion cubes in 2 cups hot water
ADD 2 cans French Onion Soup
ADD rice and mushrooms: stir.
Put in casserole dish and bake 350 for 1 hour.
Submitted by Janet Mayer (jlmayer@neo.rr.com)
