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Ranch Style Beans
- 1 lb. ground chuck
- 1 can kidney beans
- 2 cans pork & beans
- 1 pkg. onion soup mix
- 1/2 cup catsup
- 1 tsp. garlic powder
- 2 tsp. sugar
- 2 tsp. mustard
- 1 tsp. Louisiana hot sauce(optional)
- 1 chopped onion
1.Brown ground chuck & onion
2.Combine all other ingredients & add to meat mixture
3.Pour into 2 quart baking dish
4.Bake in a preheated 400° oven for 30 minutes
Green Bean Casserole
- 1- lb can French-style green beans
- Half of 10 1/2-oz can condensed cream of mushroom soup
- 1/2 cup French-fried onion rings
Preheat oven to 350° Drain liquid from the beans. Combine beans with
mushroom soup in a 1-qt casserole dish. Bake uncovered 20 ~ 25
minutes or until bubbly. Top with onions during the last ten minutes of baking.
Fried Okra
- 1 quart okra
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 cup oil
Wash and cut up okra. Mix flour, meal and salt and pepper in bowl. Add
okra. Mix well. Fry in hot oil till brown. Serve immediately.
Southern Scalloped Pineapple
A Wonderful Winter Fruit Dish to accompany Ham or Pork.
- 1/2 Cup Butter, softened
- 1-1/2 Cups Sugar
- 3 Eggs
- 1 large Can Pineapple chunks, drained
- 1 small Can Crushed Pineapple with juice
- 1/2 Cup Cream
- 5 Cups Bread Cubes (White Bread with crust removed, cubed small)
Cream sugar & butter with mixer. Add eggs & beat well. Add pineapple,
cream and bread cubes & stir well. Pour into greased casserole or oblong
baking dish. Cover with plastic wrap & refrigerate overnight. Next morning,
bake uncovered 350 ° approximately 1 hr. 15 min. or till set and lightly brown.
A Hilton's Bluff Bed & Breakfast Inn recipe, Sevierville, Tennessee
Potato Pancakes
Perfect side dish for breakfast or dinner meals.
- 2 cups grated potatoes
- 3 eggs
- 1 1/2 tbsp flour (all purpose)
- 1 1/4 tsp salt
- 1-3 tsp grated onion
Beat eggs and stir in potatoes. Mix flour and salt and stir into potatoes/eggs. Stir in onion.
Heat cooking oil in skillet, put in mixture to form pancakes, brown on both sides until crisp.
Don't forget to set a bottle of ketchup out for these pancakes.
Cornbread Dressing
Save up left over corn bread for a couple weeks or make at less 3 pans the day before making dressing.
- Cornbread
- 1 pack crackers
- chicken stock--2 cans or 1 qt. homemade
- 1/2 cup milk
- 1 onion
- 1 stalk celery
- 2 tablespoons--or to taste sage
- 3 eggs--beaten
- salt and pepper to taste
In large mixing bowl crumble cornbread and crackers, add stock, milk
eggs, sage, salt and pepper-- mix well. Chop onions and celery into
small pieces and add to bowl. Mix well and pour in to lightly buttered
casserole dish. Bake at 350° one hour or until center is firm.
Boiled Turnips
These will stink up the kitchen, but boy are they good!!
- 6 to 8 med.. size turnips
- 1/4 stick butter
- 1 beef bullion cube
- water to cover
Wash, peel and slice in fourths. Place turnips, bullion cube and butter in
pot. Boil on med. till fork tender; should take at less 15 mins to cook.
Garlic Butter Mushrooms
- 2 doz.. mushrooms
- 1/2 c. margarine or butter
- 2 green onions, finely chopped
- 1/2 c. minced parsley
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 salt
- 1/4 tsp. pepper
- 1/2 tsp. sugar
Remove mushroom stems. Wash & clean mushrooms.
Combine butter, onions, parsley, garlic, salt, pepper, and
sugar. Mix well. Add lemon juice. Place mushrooms in
bottom of a casserole dish. Put approximately 1 tsp. of
butter mixture in each mushroom. Bake in preheated 400&#deg
oven for 10 minutes.
Baked Beans
- 3 cans pork & beans
- 1/2 cup catsup
- 1/2 cup barbecue sauce
- 1 chopped onion
- 1 TBS mustard
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/4 cup syrup
1.Combine all ingredients
2.Pour into a baking dish
3.Bake at 350° for 1 hour
You may add ( to the mixture)1/2 lb. browned & drained ground
chuck or browned & drained pork sausage if desired.
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Veggies II