Baked Corn

This recipe was in the main dish category, but I think it would be great for a side dish....rather then a main dish......

Baked Corn
Mrs. Julia Vaughn

1 ( No. 303) can cream style corn
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 Tablespoon butter

beat eggs well; add remaining ingredients, except butter. Pour into 1-quart greased casserole. Dot with butter and bake 45 minutes at 350 degrees.

Sweet -Sour Green Beans

Ok, I know this isn`t really a main dish,........but then again a just green beans...
So will have two recipes for each day this week......

Sweet-Sour Green Beans
Mrs. Katherine Kerr

1 can green beans ( about 1 pound)
2 Tablespoon vinegar
1 small onion, grated
2 Tablespoon sugar
2 Tablespoon butter or margarine
1/2 bay leaf

Drain liquid from beans into saucepan; mix remaining ingredients in liquid and heat to boiling. Add beans and simmer about 10 minutes.

Doctored Beans

This is to me really a side dish but was put in the main dish category1

Doctored Beans
Mabel Brauer

1 ( No. 1 1/2 ) can pork and beans
1/4 cup brown sugar
1 Tablespoon table mustard
1 Tablespoon vinegar
1/4 teaspoon salt
1/2 cup tomato catsup

Mix all in ingredients in a kettle and bring to a boil on top of stove. Simmer for about 15 minutes, stirring frequently. Serve hot or cold.

Sweet Sour Cabbage Slaw

This one is from 1968.

Sweet Sour Cabbage Slaw
Mrs. Leroy Lamson

1 medium head cabbage
1 medium onion
1/2 green pepper
3 stalks celery
2 cups sugar
2 cups vinegar
1/2 teaspoon salt

Cut or shred cabbage, pepper, onion and celery. Add sugar, salt and vinegar.

Broccoli Supreme

I love Broccoli.

Broccoli Supreme
Mrs. O. L. Anderson

1 cup rice, cooked
1 package frozen chopped Broccoli, cooked
1/2 cup onion, chopped
1 cup celery, chopped
1 can cream of mushrooms soup, undiluted
1 cup cheddar cheese, grated or finely diced
1 teaspoon Worcestershire sauce
1 cup mushroom pieces, drained

Mix all ingredients lightly. Bake in buttered 9 x 12-inch casserole 1/2 hour at 350 degrees.

This was put in the salad category , but it could be a great main dish.

Garden Salad for Dieters

Since my garden is starting to take off a little, if it would keep getting so cool at night , I think I could put out some tomatoes.

Garden Salad for Dieters
Mrs. Leila M. Callaway

8 cups cabbage, shredded
'2 carrots, shredded
1 green pepper, cut into thin strips
1/2 cup onion, chopped
1 envelope unflavored gelatin
3\/4 cup cold water
1 1/2 Tablespoon liquid sweetener
1 1/2 Tablespoon celery seed
1 1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup salad oil
2/3 cup vinegar

Mix cabbage, carrots, green peppers and onion. Sprinkle with 1/2 cup cold water and chill. Soften in 1/4 cold water. Mix vinegar, celery seed, salt , pepper in saucepan and bring to a boil. Add soften gelatin and liquid sweetener. Cool until slightly thicken. Beat well. Gradually beat in salad oil. Drain vegetables. Pour dressing over top and mix lightly until all vegetables are coated. May be made ahead and refrigerated.

Pineapple-Cottage Cheese Salad

My hubby and I had somewhat of a version of this the other day for lunch with out the cheese and the oysters or lettuce.

Pineapple-Cottage cheese salad
Mrs. Joe Glanville JR.

2 to 4 lettuce leaves
4 sliced canned pineapple ( we used crushed)
4 scoops cottage cheese
2 slices American cheese
1 small can smoked oysters

Place a bed of lettuce leaves on salad plate and lay 2 pineapple slices on each one. Using ice cream scoop, place a scoop of cottage cheese on top of pineapple slice. Over each salad , grate 1 slice of American cheese. Add a ring of smoked oysters. Serve immediately. Serves 2.

Gail`s Bean Salad

Picnic time is coming up, why not save this recipe for those wonderful picnics or the spring/summer get togethers.

Gail`s Bean Salad
Mrs. Ben Hellman

1 can ( No. 303 ) lima beans
1 can (No. 303) green beans
1 can (No. 303) wax beans
1 can (No. 303) kidney beans
1 can (No. 303) can red beans
2 can bean sprouts
2 can chick peas ( Garbanzos)
1 green pepper, in very thin rings, then halved
1 large sweet onion, cut in very thin rings , then halved
1 red onion, cut in rings, then halved
3 cups sugar
 3 cups vinegar

Slowly heat sugar and vinegar, stirring constantly. Cool. Drain canned vegetables and liquid to mixture. Add onions and peppers. Mix well. Let stand in large covered pot 24 hours. Put in covered jars for storage. Can be kept refrigerated 3 months.

Potatoes Margaret

I love to fix potatoes!

Potatoes Margaret
Elsie Stitt

3 Tablespoon fine bread crumbs
1 pint sour cream
2 Tablespoon chives or onions, finely minced
6 medium potatoes, cooked and sliced
3 hard cooked eggs, sliced
1/4 cup butter

Lightly sprinkle a buttered 12 x 9 x2-inch casserole with 1 Tablespoon breadcrumbs. Combine sour cream, flour, and chives or onions. Place a layer of potatoes on bottom of casserole. Cover with 1/2 egg slices. Dot 1 Tablespoon butter and 1/3 of sour cream mixture. Repeat, ending with 1/3 of potatoes. Top with remaining sour cream mixture and sprinkle with bread crumbs. Dot with remaining butter. Bake 20 to 25 minutes at 350 degrees, or until heated thorough. Serves 6.

The Greatest salad

Ok, I really don`t know if this is the greatest salad ever, but the is the recipe name.

The Greatest Salad
Mrs. Esther V. Meeks

1 1-pound can chunk pineapple, well drained
juice from canned pineapple
1 pound miniature marshmallows
1 pound American cheese, cubed
1 Tablespoon flour
1/4 cup sugar
few drops of lemon juice
dash of salt

Add water to pineapple juice to make 1 cup.Add flour, sugar and lemon juice and salt. Cook until thickened. Cool. Combine pineapple and marshmallows. Just before serving , add cheese. Do not chill again.

Pea Salad

I have decided this will be a week of side /salad dishes. so here is the first one.

Pea Salad
Mrs. James Carnes

1 small can peas, well drained
1/4 pound cheese, cubed
1 small onion, diced
3 hard cooked eggs, chopped
1/2 cup salad dressing
1 teaspoon salt
1/8 teaspoon pepper
paprika
lettuce leaves

Mix together all ingredients except lettuce and paprika. Line salad bowl with lettuce leaves and put mixture in bowl. Sprinkle with paprika.

Savory succotash

What can you say about this?........This recipe is from 1967....I so love the old recipes.....



Savory Succotash
Mrs. Edna Shelton

1  1-pound can green beans, French stlye , drained
1  1-pound can whole kernal corn
1/2 cup mayonnaise
1/2 cup sharp cheddar cheese, shredded
1/2 cup green peppers, chopped
1/2 cup celery, chopped
2 Tablespoons onion, chopped
1 cup soft bread crumbs----( I  used corn flakes  crumbs...something different)
2 Tablespoon butter or margarine

Combine beans, corn, mayonnaise, cheese, pepper, celery and onion in baking dish. Mix crumbs and butter. Sprinkle over top. Bake 30 minutes at 350 degrees.


This could be a main dish as well...I was just thinking!

Four-Bean Salad

This would also be good for Christmas or that picnic come Spring/Summer time, or maybe during a warm day in the winter.

Four-Bean Salad
Mrs. Marvin Custer

1 1-pound can green beans, drained
1 1-pound can cut yellow wax beans, drained
1 1-pound can red kidney beans , drained
1 1-pound can Lima beans, drained
1 medium green pepper, thinly sliced in rings
1 medium onion, thinly sliced and separated into rings

Combine all ingredients

DRESSING

1/2 cup sugar
1/2 cup wine vinegar
1/2 cup salad oil
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried tarragon leaves
1/2 teaspoon basil leaves
2 teaspoons parsley , snipped

Combine all ingredients and drizzle over vegetables. Cover and marinade several hours or overnight. Before serving stir and drain. Serves 12.

Suprem Surprize

This could probably be made as a main dish....I think....or not!



Supreme Surprize
Mrs. Paul grimsley

2 slices bacon
1 small onion
1 No. 303 can sauerkraut
1 No. 303 can stewed tomatoes
2 Tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup croutons, seasoned

Mince bacon strips and brown thoroughly. Add finely chopped onion and cook until golden brown. Add sauerkraut, tomatoes and remaining ingredients. Cook slowly 20 minutes. Pour into 2-quzrt baking dish and bake 30 minutes at 350 degrees. Put croutons on top during last 5 minutes.

Green Beans

Here is a different way to fix green beans...could fix them for the upcoming holiday.

Green beans
Irene Brown

2 packages frozen green beans, french style ( could use canned as well)
4 slices bacon
1 small onion
1 Tablespoon sugar
1 1/2 to 2 Tablespoon flour
1/2 cup cream or half and half
1/4 cup mayonnaise
salt and pepper to taste

Fry bacon and onions until done. Add sugar and flour, then add cream and mayonnaise, which have been mixed together. Add beans and heat.

Squaw Corn

Ok, this may be a good way to fix your corn for the upcoming holiday feast. This recipe was in published main catergory of the 1968 Kansas City Kansan Silver Spoon Cookbook, but it can be a side dish.....corn.

Squaw Corn
Mrs. Fred Felber

6 slices bacon
3 eggs, slightly beaten
2 cups ( 1 pound) cream corn
1/4 teaspoon salt
dash pepper

Cut bacon into small pieces. Fry until done. Drain off grease. Combine bacon, eggs, corn, salt and pepper and cook over low heat, stirring occassionally until eggs are cooked.

* I added a small onion, chopped...( I love onions)

Cranberry Crunch

Here is a recipe you can save for when fresh cranberries are in the stores.

Cranberry Crunch
Mrs. James D. Vossen

1 ( 2-pound) package cranberrries
4 long stalks celery
2 cups miniature marshmallows
1 cup sugar
1 cup English walnuts, chopped
1 cup crushed pineapple
1 pint whipping cream, whipped

Combine cranberries, nutmeats and celery and put through food grinder. Add pineapple and sugar. Add whipped cream. Place in bowl and decorate top with marshmallows ( about 1/3 cup). Let set for 24 hours in refrigerator.

Russian Potatoes

These potatoes are really good and yummy. I bet they would be good with fresh potatoes dug from the garden, just had to put that in , as I am getting ready to plant some potatoes this week, hopefully before it rains.

Russian Potatoes
Mrs. Joseph W. Ruzick

4 medium potatoes
1 small onion, minced
salt and pepper
2 Tablespoons butter
3 Tablespoon sour cream

Peel and cube potatoes. combine with onion, salt and pepper. Cover with boiling water and simmer until tender. Drain. Add butter and sour cream and cover. shake pan gently. Let stand a few minutes before serving. Serves 4.

Barbeque Limas

Ok, I really don`t like lima beans, but I am sure their is some of you out that do and this recipe is for you.

Barbeque Limas

4 cans lima, drained
3/4 cup brown sugar
1/2 cup catsup
1/3 cup dark corn syrup
1 medium onion, diced
2 or 3 teaspoons liquid smoke
2 or 3 drops tabasco
bacon

combine all ingredients, topping with bacon. Bake 1 hour at 325 degrees.

Cola Ham and Bean Casserole

This recipe would be good with that cookout or maybe during a potluck or a dinner of some kind and again it is from 1967.

Cola Ham and Bean Casserole
Mrs. Henry Workman

2 1/2 cup cubed ham
1 cup cola beverage ( your choice of what brand)
2 1-pound cans baked beans ( or use pork n beans)
3 Tablespoons brown sugar
1 medium onion, minced

Soak cubed ham in cola beverage 2 hours. Drain, reserving 1/2 cup liquid. Combine ham, beans , brown sugar , onions and marinade liquid. Put into 2-quart casserole. Bake 30 to 40 minutes at 350 degrees.