Potato Casserole

This very yummy side dish was served at my hubby's 40th birthday party. It got many rave reviews! I'm posting this recipe for all the people who requested it. Thanks to Judy for sharing it with us.

1 pkg. frozen hash browns, thawed (cubed or shredded)

16 oz. sour cream

1 can cream of chicken soup

1/2 stick butter or margarine, melted

2 cups shredded Colby jack cheese

Preheat oven to 350 degrees. Stir together all ingredients until mixed well. Pour into greased 13x9x2 inch pan. Bake for 45 minutes to an hour until potatoes are tender.

Myrtle's Cornbread Salad

At a recent family reunion, I met Myrtle. She is married to a first cousin of my husband's mother (got that?). She prepared this salad that tasted so good! I had never had this dish before and it was imperative that I have the recipe before I left the reunion. It thrilled me that Myrtle was willing to share it with me.

1 Jiffy cornbread mix
1 large onion, chopped
1 bell pepper, chopped
2 large tomatoes, chopped
bacon


Sauce:
1 c. of mayonnaise
1/3 c. sweet pickle juice

Bake cornbread mix as directed. Crumble half of it in a round casserole dish. Layer with half of the vegetables. Pour half of sauce over the layer then repeat the layers.

Best if made 12-24 hours ahead. Sprinkle with crumbled bacon before serving.

Six Day Slaw

This recipe came from my friend, Lynn. Its a yummy slaw that doesn't use mayo and thus is more diet friendly.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 scant cup of sugar

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Black Beans

• 1 cup chopped onion
• 2 teaspoons chopped garlic
• 1-1/2 teaspoons ground cumin
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon crushed red pepper
• 1 bay leaf
• 1 Tablespoon olive oil
• 1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained
• 2 cups water or chicken broth
  
• 1 Tablespoon apple cider vinegar
• 1/2 to 1 teaspoon salt (optional)
• 1/2 teaspoon black pepper

Saute onion, bell pepper garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.

Stir in black beans, water or chicken broth,vinegar, salt , and pepper.

Heat to boiling. Reduce heat and simmer, covered, about 20 minutes. Let stand 5 minutes before serving.

Tips for cooking black beans.

Mom's Cookin': Summer Vegetables with Parsley Sauce

4 new potatoes
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1/3 inch pieces
8 oz. sugar snap peas
1/4 c. snipped fresh parsley or 4 t. dried
1/4 c. chopped scallions
1 clove garlic, minced
2 T. lemon juice
1 t. minced capers or stuffed olives
1/2 t. black pepper
1 t. olive oil

In large saucepan, steam (or simmer) the potatoes and carrots until they are almost tender, about 15 minutes. Add the squash and peas. Continue cooking until all the vegetables are tender- 5 to 6 minutes. Transfer to a bowl and keep warm. Meanwhile in a small saucepan over low heat, cook the parsley, scallions, garlic, lemon juice, capers, pepper and oil until hot - 3 to 4 minutes. Spoon over the vegetables and toss gently to coat. Serves 4.

Nutritional info:
calories: 117
fat: 1.5 g
cholesterol: 0 mg
sodium: 55 mg

Cinnamon Fruit

From my friend, Judy Gay

1 large can peach halves or slices
1 large can pear halves
1 large can pineapple slices
¾ cup brown sugar
1/3 cup margarine or butter
1 – 2 tsp. cinnamon

Drain fruit well; place in 9x13 pan. Melt butter, add brown sugar and cinnamon and mix until dissolved. Spoon over fruit. Bake at 350 degrees for about an hour.

Hot and Sweet Green Beans

This is a Paula Dean recipe. I've adapted it a tad.

4 cans french style green beans, drained
3/4 c. firmly packed brown sugar
2 T. chili powder
10 slices bacon

Preheat oven to 350 degrees.
Spoon green beans in a 13x9x2 inch baking dish. In a small bowl, combine brown sugar and chili powder. Sprinkle evenly over green beans. Place bacon slices, in a single layer, over sugar mixture. Bake for 45 minutes or until bacon is crisp.