OLD SETTLER'S BEANS
1 lb hamburger, browned and drained
1/2 lb bacon chopped, browned and drained
1 large can pork and beans, drained
1 medium onion, chopped
1 (No. 2) can butter beans or lima beans, drained
1 (No. 2) can kidney or pinto beans, drained
1 onion diced
1 green bell pepper, chopped
2 tablespoon molasses
1/4 cup ketchup
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon prepared mustard
Combine all ingredients in a 9 x 13 inch baking dish and bake uncovered at 350 degrees for one hour.
ZUCCHINI SQUARES
3 cups zucchini, thinly sliced 1/2 cup chopped onion
4 beaten eggs 1 cup Bisquick
1/2 cup Parmesan cheese 1/2 cup canola oil
Layer zucchini slices in bottom of greased 9 x 13 baking pan. Sprinkle onions on top. In a bowl, mix eggs, bisquick, cheese, and oil. Pour mixture over zucchini and bake at 350 degrees for 25 minutes.
CORN CHEX BROCCOLI
4 tablespoons melted butter 3 cups corn chex
1 pkg (20 oz) frozen broccoli 1/2 cup chopped onion
1 can cream of mushroom soup 1/2 cup cheese whiz
1/2 teaspoon garlic powder 1/2 cup slivered almonds
Toss corn chex with 3 tablespoons butter and set aside. Sauté onion in remainder of butter. Add soup, cheese, garlic powder and stir. Heat until smooth. Stir in almonds and broccoli. Add one cup corn chex mix. Pour into 9 x 13 inch pan. Sprinkle remaining corn chex mix on top and bake at 350 degrees for 35 minutes.
PASTA CON BROCCOLI
1 lb cavatelli 4 pkgs broccoli
1 cup Parmesan 2 quarts half-and-half
2 sticks butter Mushrooms
Cook noodles half way. Cook broccoli half way. Heat butter and add mushrooms. Next add half-and-half, then broccoli and noodles. Stir frequently until thickened.
SINFULLY RICH SWEET POTATOES
3 cups cooked mashed sweet potatoes 1 teaspoon vanilla
1/4 cup butter 2 beaten eggs
3/4 cup sugar
Mix and put into greased casserole. Mix topping and spread over mixture and bake at 375 degrees until browned.
TOPPING: 1 cup coconut, 2 cup brown sugar, 1 cup chopped pecans and 1/3 cup butter.
CRISPY POTATO WEDGES
4 medium russet potatoes, cut into large wedges 1/8 teaspoon salt
1 tablespoon oil 1/4 teaspoon pepper
Place potatoes in a large bowl; add cold water to cover. Let stand 15 minutes. Preheat oven to 425 degrees. Spray a baking sheet with Pam. Set aside. Drain potatoes in a colander. Dry completely with paper towels. Put potatoes in clean dry bowl. Sprinkle with oil, pepper and salt. Toss gently. Arrange potatoes in a single layer on baking sheet. Bake potatoes for 20 minutes and then turn them over. Bake another 20 minutes or until golden brown.
CROCK POT POTATOES
8 to 10 potatoes, sliced 2 to 3 medium onions, sliced
1 can cream of mushroom soup 1 can Cheddar cheese soup
Salt and pepper to taste
Place half of the sliced potatoes and onions in crock pot. Pour half of the soups over potatoes and onions. Add remaining potatoes and onions and then remainder of the soups. Cook in crock pot 8 to 10 hours on LOW or 4 hours on HIGH. This also can be put in a baking dish and baked in oven at 350 degrees for one hour.
ORIGINAL GREEN BEAN CASSEROLE
2 cans (16 oz each) cut green beans, drained
3/4 cup milk
1 can cream of mushroom soup
1/8 teaspoon pepper
1 can (2.8 oz) French Fried Onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and half of the French Fried Onions. Pour into baking dish. Bake uncovered for 30 minutes or until heated through. Top with remaining onions and bake uncovered for another five minutes or until onions are golden brown.
SWISS VEGETABLE MEDLEY
1 bag (16 oz) frozen vegetable combination (broccoli, carrots, cauliflower) thawed and drained
1 can cream of mushroom soup
1 cup (4 oz) shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon pepper
1 can (2.8 oz) French Fried Onions
Preheat oven to 350 degrees. In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and half of the French Fried Onions. Pour into shallow 1-quart baking dish. Bake covered for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions across top. Bake uncovered five more minutes or until onions are golden brown.
GARDEN TOSS SPAGHETTI
2 tablespoons olive oil 1 cup fresh mushrooms, sliced
1 large carrot, grated 1 lb pkg spaghetti
1 medium zucchini, sliced 2/3 cup milk
1 small red onion, thinly sliced 1/2 cup Parmesan cheese
1 small green pepper, cut in strips 1 teaspoon salt
1 cup pitted California Ripe Olives 1/2 teaspoon pepper
In large skillet heat olive oil. Sauté carrot, zucchini, onion, green pepper, olives and mushrooms until zucchini is tender. Prepare spaghetti according to package directions. Drain. Toss spaghetti with milk, Parmesan, salt and pepper until well coated. Add hot cooked vegetables to spaghetti and toss well. Serve on a warm platter.