Vegetables

Carolyn’s Calico Beans

1/2 pound bacon

2 tablespoons bacon grease

1 pound ground beef

1 medium onion, diced

3/4 cup catsup

1 teaspoon salt

1/3 cup brown sugar

2 teaspoons prepared mustard

2 teaspoons vinegar

1 can pork and beans

1 15 ounce can of kidney beans, drained

1 1 pound can of lima beans, drained

Fry bacon until crisp. Brown the hamburger and onion in the bacon grease. Drain. Stir in the catsup, salt, brown sugar, mustard and vinegar. Crumble the bacon and add. Fold in drained beans. Turn into a casserole. Bake in a 325 oven for 30-45 minutes or until heated through. Serves 8.

Scalloped Potatoes

4 cups thawed hashed browned potatoes

1/2 cup boiling water

1 teaspoon chicken bullion granules

1/4 cup chopped green onions

4 ounces grated cheddar cheese

4 pats of butter

1 can Cream of Potato Soup

Pepper, Paprika

Dissolve bullion in hot water. Chop onions, including tops. Mix all together, pour into a greased 8x8 inch casserole. Bake, covered for 40 minutes in a 375 oven.

Cheesy Vegetables

2 packages frozen California Mixed Vegetables

1 can creamy onion soup

8 ounce jar of Old English Cheese spread

1 can of mushrooms

1 can of water chestnuts, drained

1/8 teaspoon garlic powder

Combine, bake 1 hour, uncovered in a 350 oven. May cook in a crockpot.

Cheesy Red Potatoes

5 pounds Red Potatoes

1 stick of butter

1 pint half and half

1 pound processed cheese

Cook potatoes in the skins the day before serving. Refrigerate overnight, then peel and grate into a greased 13" by 9" pan; set aside. Combine butter, half and half and cheese in a double boiler until cheese is melted, let stand at room temperature for one hour. Bake at 375 for one hour or until cheese is golden. Serves 12 to 16.

Broccoli Rice Casserole

1 package frozen chopped broccoli

1 cup raw rice, rinsed

2-1/2 cups boiling water

4 teaspoons beef bullion granules

1 small onion, chopped

1 jar Kraft’s Cheese 'n Bacon

Mix and cook on top of stove or in microwave until rice is cooked and moisture is taken up.

Baked Beans

1 pound dry navy beans

1/3 cup molasses

1/3 cup apple cider vinegar

1 teaspoon dry mustard

1/2 cup dark brown sugar, firmly packed

1/4 teaspoon black pepper

1 large white onion, quartered

1/4 salt pork or slab bacon, cut into 1-1/4 inch chunks

Soak the beans until the skins open readily. Drain the beans. Place the onion in a crock pot. Top with the beans. Cover with the salt pork. Pour molasses mixture over. Cook until beans are tender. Add water as needed.