Free Cookbook & Recipes
Sides
Indian-style corn casserole

1/2 cup butter
1/4 cup green bell pepper, chopped
1/2 cup onion chopped
1 can creamed corn, 17 oz. size
1 can nibblet corn, 17 oz. undrained
3 whole eggs
1 tsp. vegetable seasoning
1/2 cup sour cream
1 pkg. Jiffy corn muffin mix
1 cup grated cheddar cheese

Preheat over to 375. Grease a 2-quart
casserole with non-stick spray. In a pan,
melt the butter, add green peppers and
onions and cook until almost tender. In a
large bowl combine the creamed corn
and the niblets corn, eggs, seasoning,
sour cream, and muffin mix. Stir together
well. Pour everything from the pan and
the bowl into the casserole, then sprinkle
with cheese. Bake for 30 minutes or until
firm.
Potato Salad with Bacon

5 large potatoes
4 slices bacon
3 eggs
1/4 cup milk
1/4 cup chopped purple onions
1/4 cup chopped celery
1 tablespoon chopped dill pickles
3 tablespoons mayonnaise
salt & black pepper to taste
A dash of hot sauce

Boil potatoes whole with skin on until they are
tender, about thirty minutes after they come to a
boil. While they cook, boil eggs in another pot and
chop up bacon and fry until crisp. Leave bacon
pieces and grease in pan.

When the potatoes are tender, drain and let cool a
little. While still warm, peel and cut into small
chunks and place in large bowl. Peel and chop the
boiled eggs and place in small bowl, adding in with
them the milk, onions, celery, pickles, mayonnaise,
salt, pepper, hot sauce, the bacon and the bacon
grease from the pan. Mix well. Pour this dressing
over the warm potatoes and stir in. Add more or less
hot sauce, mayonnaise, salt, pepper, or any other
addition depending on your taste.
Stuffed Mirlitons

4 large mirlitons
1 large onion, chopped
1 garlic clove, optional
½ cup chopped celery
3 tbs shortening
¾ pounds cooked shrimp, cleaned
½ cup grated sharp cheese
¼ cup buttered breadcrumbs
½ ts monosodium glutamate (MSG)
salt and pepper to taste

Parboil mirlitons until almost tender. Cut in
half and scoop out meat. Set aside. Sauté
onion and garlic in a heavy skillet until
transparent. Add celery and cook until
tender. Mash mirliton meat, mix with shrimp,
MSG, cheese, and sautéed onions, garlic
and celery. Fill mirliton shells with mixture.
Sprinkle on additional cheese and
breadcrumbs. Bake in moderate oven, 350,
until crumbs or browned.
Creamy Vegetable Medley

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
1/3 cup sour cream
1 (2.8 ounce) can French-fried onions, divided
1/4 teaspoon black pepper

Cook vegetables according to package directions and then drain. Preheat oven to 350.
In a large bowl combine vegetables, half the cheese, half the fried onions, and all of the
soup, sour cream and pepper. Pour into a deep pie plate or any casserole dish. Bake
for 30 minutes. Sprinkle with the other half of the cheese and fried onions; bake for
another 5 minutes.
Company's Comin' Baked Beans

1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. ketchup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste

Fry bacon until crisp, then remove from pan
and crumble. Toss celery and onion into the
drippings and cook until tender. Move them
to a bowl so you can drain excess grease. In
the same pan brown ground beef with garlic.
Drain meat. Next combine cooked beef and
the celery and onion with the baked beans.
Stir in ketchup and mustard. In another pot
dissolve beef bouillon cubs in boiling water,
and then pour into bean mixture along with
bacon. Add salt and pepper to taste. Stir.
Bake 1 hour and 15 min at 375.
Restaurant-Style Potato Skins

6 potatoes
8 ounces shredded Cheddar cheese
1/8 cup bacon bits
16 ounce container sour cream

Grease a medium size-baking pan. Pierce
each potato with a fork and then
microwave until they are soft, about 10
minutes are so, depending on the size of
the potatoes. Once done, cut them in half
length ways. Scoop the inside out of the
potatoes, until 1/4 inch of the potato shell
remains. (Save the insides of the potatoes
to make mashed potatoes with or to just
eat with butter and or sour cream.)

Next heat some vegetable oil in a deep
fryer to 365. Fry potato skins in hot oil for 5
minutes. Drain potatoes on paper towels.
After they cool fill each potato shell with
cheese and bacon bits. Arrange them on
the baking pan. Bake for 7 minutes at 375,
or until the cheese is melted. Serve hot
with a dollop of sour cream on each.
Baked Macaroni with Pepperoni

3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion and garlic powder to taste

Cook macaroni following package directions.
Drain. Preheat oven to 350. Grease a medium
baking dish, then pour in the macaroni and all
other ingredients. Stir together and bake for
about 45 minutes.
Amazing Crab Shells

36 jumbo pasta shells
2 (8 ounce) packages cream cheese
1 pound imitation crabmeat or real crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice

Cook pasta shells following package directions.
Drain and set aside. In a large bowl mix all other
ingredients but the shrimp and crab together. When
well mixed toss in the shrimp and stir, and then
lastly mix in the crabmeat.  Stuff mixture into the
pasta shells. Chill for at least a couple of hours
before serving. This is a great one to do the night
before.
Mustard Greens

1 lb. frozen chopped mustard greens
Water or chicken broth to cover
½ lb. bacon, diced and fried crisp
½ cup chopped green onions
Salt and black pepper

Chop up bacon and then cook in a large pot over
high heat until dark brown.
Lower the heat some and dump in mustards and
green onions. Stir around for a couple of minutes and
then add enough water, chicken broth or even a
mixture of both, to cover the greens. Bring to a boil
and then reduce the heat.
Cover and cook until greens are tender, about 30
minutes. Before you serve
add salt, pepper, and even hot sauce to taste.
Depending on how salty the bacon is and if you use
chicken broth or not, you might not even need to add
any salt.
 Sweet Rosemary Potatoes

4 large onions, thinly sliced
1/2 cup light brown sugar
1/2 cup butter
6 large Yukon Gold potatoes, scrubbed and sliced with
peel
1 cup heavy cream
2 sprigs fresh rosemary, chopped

Melt butter in pan, add onion and brown sugar and cook
over low heat until onions caramelize. Coat a medium
size-baking dish with non-stick spray. Put one layer of
sliced potatoes in the bottom of the dish followed by a
thin layer of the onion mixture. Drizzle some cream over
the top and sprinkle on some rosemary. Keep layering in
the same way until you run out of ingredients. Bake for 1
hour in 350 degrees preheated oven or until golden
brown on top.
Baked Sweet Potato Fries

4 large sweet potatoes
1/4 cup good olive oil
Salt to taste

Preheat oven to 400. Peal and
clean sweet potatoes and then cut
them into French-fry size strips.
Toss them with olive oil.  Spray a
baking sheet with cooking oil.
Arrange sliced potatoes on the
baking sheets. Bake for 30 to 40
minutes, turning potatoes over
about halfway through the time.  
You can bake them until soft or
until they brown, depending on how
you like them. When done, sprinkle
with salt and serve warm.
Bourbon Mashed Sweet Potatoes

2 (32-ounce) cans sweet potatoes,
drained and mashed
1/3 cup light brown sugar
1/4 cup evaporated milk
2 tbsp. butter, melted
1 tbsp. bourbon
Salt and pepper to taste

Preheat oven to 350. Place all
ingredients in bowl and blend until
creamy.  Pour into a baking dish and
bake for 15 minutes or until heated
through.
Nice and Easy Mushroom Rice

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion
soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter

Combine rice, soup, broth, mushrooms and
butter in a small casserole dish. Bake in a
preheated 350 degrees oven for about one
hour.