Swiss Vegetable Medley
1 bag (16 oz) frozen broccoli, carrots,&
cauliflower (mixed)-thawed & drained.
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 tsp black pepper
1 jar(4 oz) chopped pimento
1 can Durkee's French fried onions
Combine vegetables, soup, 1/2 cup cheese,
sour cream, pepper, pimento and 1/2 can
onions. Pour into a 1 qt casserole.
Bake covered at 350* for 30 min. Top
with remaining cheese and onions.
Bake uncovered for 5 min longer.
Corn Salad
1 can shoepeg corn-drained
2 green onions-chopped or
1/4 cup red onion
1 heaping Tble. mayo
salt and pepper to taste
Chopped olives or pimento
can be added.
Refrigerated for an hour,
makes it even better.
Quick and easy and
delicious!
Glorified Cabbage(Choux Glorigux)
1 Medium head cabbage
3/4 Stick Butter
1 onion,chopped fine
1/2 lb. Velveta cheese(Med Hot)
1 can cream of mushroom soup
Salt and pepper
Bread crumbs to make consistency of casserole.
Chop cabbage fine and boil until tender in salted water.
Wilt onions in butter,add cheese in chunks and melt
over low heat.Blend in soup with cheese mixture.When
blended, add boiled cabbage and mix well.Add bread
crumbs(about one cup). Season to taste. Put in a
casserole dish and sprinkle with bread crumbs.
Bake @ 350 for 20 minutes or so.
Creole Corn
4 Strips Bacon
2 Tbsp. Oil or Bacon Fat
1/4 Cup Chopped Onion
1/4 Cup Chopped Green Pepper
1 8 oz. Can of Tomatoes with Juice, Diced
2 Cups of drained Canned Corn or fresh
Pinch of Cayenne Pepper
Salt for personal taste
Fry bacon until real crisp and remove. In the bacon fat
(if enough) saute onions and pepper until onions are
transparent. Add tomatoes, stir, and cover and simmer
for about 15 minutes. Add corn, salt, and cayenne.
Crumble the crisp bacon into tiny bits and add to the
mix and stir well. This will serve about 4.
JALAPENO RICE
2 c. rice
1/2 c. oil
2 c. chopped onoin
1/4 to1/2 c. jalapeno peppers, chopped
1/2 lb. velveeta cheese
4 c. chicken or beef broth
1 stick oleo
salt and pepper to taste
In a lg, heavy pot, fry rice in oil, but do not brown. Add onoin,
jalapeno's, broth, oleo, salt and pepper. Bring to boil. Add
cheese that has been cut into sm. pieces; bring to a broil.
Cover and simmer 30 mins., stiring frequently
Cabbage And Noodles
4 c. cut up cabbage
2 c. uncooked noodles
2 tbsp. butter
2 tbsp. flour
2 c. milk
salt and pepper to taste
2 c. shredded cheese (reserve ½ c.
cheese for top of casserole
In a large saucepan put cabbage and noodles. Cover
with water; and a dash of salt and simmer until tender
(about 10 to 15 minutes).
Meanwhile, make a white sauce. Into 2 tablespoons
melted butter stir the flour. Then add milk and salt and
pepper to taste. Stir in 1 ½ c. shredded cheese and the
drained noodles and cabbage. Place in oblong baking
dish. Sprinkle the remaining cheese over all. Bake
until cheese in melted and bubbly.
Three Cheese Broccoli Casserole
1-10 oz pkg chopped froz. broccoli
1 cup grated cheddar cheese
1 cup grated swiss cheese
12 oz small curd cottage cheese
3 eggs,beaten
2 1/2 tablespoons flour
2-3 tablespoons butter,softened
Slightly thaw broccoli so that it separates easily
and set aside. In a large bowl, mix all remaining
ingredients. Add broccoli.Pour into an ungreased 2
qt.baking casserole. Bake at 350 degrees for 1 to
1 1/2 hours,uncovered. Casserole will be firm and
golden brown. NOTE:A shallow baking dish will need
less time than a deeper one.
Cajun Potato Salad
1 potato per person + 2
5 eggs
1 teaspoon salt
Boil until potaoes are tender.
To mix potato salad you will need:
Blue Plate Mayonnaise
2 tables. Italian dressing
2-3 heaping tables. French's Yellow Mustard
6 lg. dill pickles finely chopped
6 green olives finely chopped (optional)
Place mashed potatoes and cut up eggs in large bowl.
Add remaining ingredients. Taste, then season with
salt and black pepper.
Macque Chou Corn
Start with a lite tan Roux!
4 cups fresh or canned white shoe peck corn or
yellow corn
1 lg. onion finely chopped
1/2 cup finely chopped bell pepper
1 clove garlic mashed
1/2 cup celery chopped
1 sm. can pimentos chopped
Make your roux and then add onion. bell pepper,
celery, and garlic. Cook until onions are clear.
Add corn, pimentos and ro-tel tomatoes. Season
with Tony's. Simmer on low heat for 20 minutes.
Spinach Soufflé
3 Tablespoons flour
3 Tablespoons butter, melted
1/2 teaspoon salt
1 pint cottage cheese
3 eggs, lightly beaten
6 oz cheddar, shredded
1 (10 oz) pkg. frozen spinach, thawed
Preheat oven to 350°. Combine all ingreadients
in order given. Place in casserole dish. Bake 1 hr.
Hash Brown Casserole
2 lb. pkg. frozen hash browns, slightly thawed
1/2 cup butter, melted
Cajun seasoning
1 onion, chopped
1 pint sour cream
2 cups cheddar cheese, grated
1 can cream of chicken soup
Preheat the oven to 350°. Mix everything together
and pour in a greased casserole dish.Bake 45 minutes.
You can also add a topping of 2 cups of crushed corn
flakes if you want.
