1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1/2 C. milk
1 t. soy sauce
Dash ground black pepper
4 C. cooked or canned cut green beans
1 1/3 C. French’s French Fried Onions
Stir the soup, milk, soy sauce, and black pepper together. Add salt if using fresh green beans but it’s probably not necessary if using canned beans. Once it’s mixed well, add the beans and 2/3 C. onions.
Bake at 350 degrees for 25 minutes or until it’s hot and bubbling. Stir and then sprinkle the remaining 1 C. of fried onions on top.
Bake another 5 minutes or until the onions are brown on top.
5 medium sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk
1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped
Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla and milk.
Put in a 9×13 pan or a casserole dish.
Melt butter and mix in remaining topping ingredients.
Sprinkle topping on sweet potato mixture and bake for 25-30 minutes in a 350 degree oven.
9 potatoes, peeled and cubed
6 oz. cream cheese
1 C. sour cream
1 t. onion powder
1 t. garlic powder
1 t. salt
1/4 t. black pepper
2 T. butter
Bring large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl and mash until smooth. Mix in the cream cheese, sour cream, onion powder, garlic powder, salt, pepper and butter.
Preheat oven to 350 degrees. Lightly grease a medium baking dish.
Spread potato mixture into prepared baking dish and bake in the preheated oven about 30 minutes.
1 medium onion, diced
1 medium green pepper, diced
1 small garlic clove, minced
2 T. cooking oil
16 oz. can diced tomatoes, undrained
4 medium zucchini, diced
3/4 t. salt
1/2 t. oregano
1/4 t. basil
8 oz. mozzarella cheese, shredded
Saute onion, green pepper and garlic in oil until vegetables are almost tender. Add tomatoes, zucchini, salt and herbs. Cook until zucchini is tender.
Spoon into casserole dish and top with mozzarella cheese.
Bake at 350 degrees for about 10 min. or until cheese melts.
From “Favorite Recipes From Quilters” (1992)
1 1/2 lbs. broccoli, cut into bite sized pieces
3 T. soy sauce
2 t. white vinegar
1/4 t. ground black pepper
1/4 C. butter
1 T. brown sugar
2 garlic cloves, minced
1/3 C. chopped salted cashews
1. Place the broccoli into a large pot with about 1 inch of water on the bottom. Bring to a boil, and cook for 7 minutes or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt butter in a small skillet over med. heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.