Rob & Trish’s Sour Cream Corn

1/2 lb bacon cooked and crumbled

½ C sour cream

2 T bacon fat

2 10-oz pkg frozen corn cooked in bacon fat



Fry bacon; cook corn in bacon fat until done; crumble bacon; add sour cream; warm but don’t scald/burn; stir in bacon and wallah you got some good easy fancy eats. Only thing is it has to be served immediately so combine right before serving dinner.

Hashed Brown Potato Casserole

(a must for a family reunion)

1 32-oz pkg frozen hash brown potatoes thawed

1 C sour cream

4 oz shredded cheddar cheese

Lemon twists & parsley

3/4 C melted butter

½ C chopped onion

1 can 10 3/4-oz. Cream of chicken soup, undiluted

2 C. Cornflakes


Combine potatoes, ½ C butter, onion, soup, sour cream and cheese. Stir well. Spoon into 2 ½ quart greased casserole dish. Crush cornflakes and stir with remaining butter. Sprinkle over potato mix. Bake 350 degrees- 50 minutes. Garnish with lemon twists and parsley. 10 servings.

Barbara & Ric’s Green Bean Casserole

2 cans french cut green beans

1 can Durkee French fried onions

1 can cream of mushroom soup


Mix beans and soup together. Bake 350 degrees for 30 minutes. Top with onions and bake 5 minutes more. Just as easy as 1-2-3 da da.....


Green Bean Parmesan

1 1 lb. Cans green beans

1/4 C cider vinegar

½ C oil

1 medium onion, sliced in rings

½ C parmesan grated

1 t salt

pepper to taste


Cook beans 15 minutes in one tablespoon butter and drain. Put rings of onions over beans over onions. Mix oil, vinegar, salt, pepper and Parmesan together. Mix well so oil and vinegar combine. Pour over onions and beans, refrigerate over night. Looks funny but is really good serve cold.

Sweet and Sour Green Beans

(great with fried chicken)

1 1 lb can green beans

8 slices bacon fried crisp and crumbled

½ C vinegar

1 large onion chopped

1/4 C bacon drippings

½ C sugar


Preheat oven to 350 degrees. In large casserole layer beans and bacon and repeat. Heat bacon drippings, onion, sugar and vinegar, pour over beans and bake 30 minutes covered, then bake 30 minutes uncovered.

Broccoli Casserole with Cheese

2 10 oz pkgs broccoli florets or use fresh cooked and drained

8 oz Velveeta cheese shredded or cubed

1 stick melted butter

12 Ritz crackers crumbled


Place cooked broccoli in 2 ½ quart baking dish. Sprinkle cheese on top. Drip one half of butter directly over broccolli and cheese. Mix remaining butter with Ritz crackers and sprinkle over all. Bake 20 minutes at 350 degrees. Simple and Deelicious!

Broccoli Casserole with Cheese II

2 10 oz pkgs chopped broccoli cooked and drained

1 ½ C shreadded sharp cheese

1 can undiluted cream of mushroom

3/4 C mayonaise

Ritz crackers crumbled

Mix ingredients in large bowl and pour in greased pyrex dish. Top with crumbled Ritz crackers or a little cheese. Cook 30 minutes at 350 degrees until hot and bubbly.

Squash Casserole

(Ole Timey)

2 C cooked squash

1 C bread crumbs

5 T bacon drippings

2 eggs beaten

½ stick butter

1 onion grated

½ lb sharp cheddar cheese grated

½ t baking powder

Ritz cracker crumbs

1 C scaled milk


Mix scaled milk and bacon drippings, pour over bread crumbs. Add squash, eggs, onion, cheese and baking powder. Pour into greased casserole and top with buttered cracker crumbs. Bake 350 degrees 30 minutes.

Squash Casserole


2 C cooked squash

1 C bread crumbs

1 egg beaten

½ C milk

1 onion chopped

½ lb sharp cheddar cheese grated

Ritz cracker crumbs

Cook squash add bread crumbs and onion. Beat egg and add milk and blend into squash mix. Stir in cheese and top with Ritz crumbs or a little extra cheese.

Asparagus/Pea Casserole

1 can green asparagus 14 ½ oz drained

2 cans leseur peas

1 C grated cheddar or sharp

salt and pepper to taste

1 can cream of mushroom


Mix all together and bake at 350 dgrees 30 minutes. Can add water chestnuts or fresh musrooms for texture and garnish.


(for those who like veggies)

1 large onion

3/4 C tomato juice

1/3 C olive oil

2 zucchini sliced

1 t basil

5 tomatoes chopped

1 small eggplant cut in cubes maybe peeled or not

1 bell pepper ( any color)

1 t. Oregano

3 cloves garlic crushed

Saute onion and garlic in olive oil till transparent. Lightly flour eggplant, add to onion and garlic with tomato juice. Cover and cook over low heat until eggplant gives up its juice. Add zucchini and pepper and continue cooking slowly until vegetables produce their liquids. Add seasonings and tomatoes and cook another 15 minutes. Good with Jack, Mozzarella, Romano, Parmesan or combination of cheeses on top, can be a meal in itself.

Quick and easy way - dump in crock pot and let the slow cookery do its job!









Marinated Vegetables

1 can garden peas

1 can cut green beans

1 onion chopped

1 celery heart chopped

1 small jar chopped pimento

salt and pepper to taste


Drain peas and beans. Toss with remaining ingredients and cover with marinade


1/3 C salad oil

½ C sugar

3/4 C vinegar

3/4 C water


Combine well and pour over vegetables

Overnite Slaw

1 medium head of cabbage shredded/grated

1 T celery salt

3 medium onions chopped fine sprinkle salt generously over cabbage and onion mixture.


1 C vinegar

½ t flakes red pepper

1 T prepared mustard

2 T butter

1 egg

1 T flour

3/4 C sugar

Mix all ingredients and cook till thick stirring constantly. Pour over cabbage, DO NOT STIR. Cover and let stand 1 hour. Stir, cover and place in refrigerator overnite. Wallah! Overnite slaw.






Rice Casserole

(Simple yet Impressive)

1 C rice uncooked

1can onion soup ( not a creamed soup)

1 can beef consomme

1/3 stick butter


Combine ingredients in 1 ½ quart casserole, cover with foil and lid and bake 350 degrees for one hour. Brown and flavorful

Sausage Casserole

(Great covered dish for family gathering)

1 lb. Hot sausage cooked until crumbly and brown

4 green onions chopped

2 8-oz packages Lipton chicken noodle soup, cook 7 minutes

1 C brown rice

salt & pepper to taste

3 T sausage fat

1 large pepper chopped

4 celery limbs with leaves, chopped

4 ½ C boiling water

1 4 oz can sliced water chestnuts

1/4 C slivered almonds

Mix all ingredients together and place in casserole. Spread top with slivered almonds. Cover with foil and bake at 350 degrees 1 and ½ hours. Remove foil last 20 minutes.

Christi’s Crock Pot Macaroni & Cheese

8 oz macaroni, cooked & drained

1 stick melted butter

3-3 ½ C grated cheese mix sharp & mild cheddar cheeses

1/ ½ C milk

1 large can evaporated milk

2 beaten eggs

salt and pepper to taste.

Grease crock pot and add and mix all ingredients except ½ C cheese. Sprinkle that ½ C cheese on top and cover. Cook 3-4 hours on low


Christmas Breakfast Casserole

8 slices white bread crust removed

1/8 C margarine soft

1 lb. Cubed ham or 1 lb fried sausage

8 slices American cheese

2 ½ C milk

6 eggs

½ t salt

½ t dry mustard

1/4 C chopped onion

½ C chopped bell pepper (red & green)

2 T chopped pimento (optional)

2 C crushed corn flakes

1/4 C margarine melted


Butter bread slices and place butter side down in bottom of 9" x 13" baking dish. Layer meat, then cheese. Mix milk eggs, salt, mustard, onion, peppers and pimento. Pour over bread, meat and cheese. Crush cornflakes and mix with melted margarine. Spread over egg mixture. Cover and refrigerate overnight. Bake at 325 degrees for 50 to 60 minutes

Layered Chicken Salad

(another great covered dish for pot luck dinner)

Shred lettuce and place in bottom of large clear glass bowl and layer with the following:

½ C diced celery

½ C mild or sweet onion chopped

½ cup green pepper

2 cups chicken

3 grated hard boiled eggs 10 oz pkg frozen peas, thawed and drained


Mix together

1 C mayonnaise or Miracle Whip

1 Cup sour cream

2 T sugar


Spread over top of salad.

Optional: Sprinkle with about 6 oz grated cheddar cheese and bacon bits

Japanese Chicken Salad

8 ounces fresh mushroom sliced.

1 head of lettuce

3 green onions

(as many as you want)

2 stalks of celery

(as many as you want)

½ cup of toasted almonds

4 tablespoons toasted

sesame seeds

2 cups cooked diced

chicken or shrimp

Maifun look in Japanese/Chinese cooking section



This chicken salad recipe is on is on the Maifun Package. Also the way to cook the Maifun is on the package. (This is a white nest like noodle when fried explodes) The package will tell you how to cook but Priss has given these directions. Heat up oil hot in a wok then put a little Maifun in at a time let it pop up then get it out as fast as you can so it doesn't get brown. Drop on paper towels or paper a bag.

Salad Dressing

1/4 cup rice vinegar

1/4 cup of vinegar

2 tablespoons sugar

1/4 teaspoon black pepper

½ teaspoon salt

1/4 teaspoon ginger powder or grated .


Shred lettuce add sliced mushrooms, onion, celery and chicken. Make Maifun. When ready to serve add almonds, sesame seeds and Maifun, toss it all at the last minute with the dressing.

Let sit with the dressing on it for a few minutes so it gets

through the salad.

Anybody who has ever eaten this know it is worth a try. It is good.

Priss says "go for it." Sometime’s she substitutes real onions, prefers chicken, and does not always use no sesame seeds.



Neely’s Creek

Taco Salad

1 head lettuce

1 medium onion

2 tomatoes

½ lb. Cheddar Cheese Grated

1 small can pitted, ripe olives

1 lb. Hamburger

1 pkg. Taco seasoning

1 pkg 9oz Doritos

1 pkg Italian seasoning dressing, mixed as directed


Chop first five ingredients and toss, Brown meat with taco seasoning. Add meat and Doritos to first 5 ingredients and toss with dressing. Great for covered dish at church.