Recipe: Potluck Recipes (16) - 09-01-97 Recipe Swap (updated)
Recipe Collections16 POTLUCK RECIPES
Recipe Swap - September 1, 1997
RECIPES IN THIS FILE:
Chicken Perlow
Tomato, Cheese and Spinach Loaf
Clam Linguine
Red Clam Sauce
Salmon Casserole
Candy's Favorite Casserole
Green Beans with Stewed Tomatoes
Green Beans with Garlic
Creamy Jalapeno Cornbread
Tortilla-Black Bean Casserole
Baked Pineapple
Marinated Mixed Bean Casserole
Barbecue Green Beans
Green Bean Casserole
Apple Pan Dowdy
New Cut Plantation String Beans
CHICKEN PERLOW
Source: Mary Ellen Blount
From: Crabby, VA
1 chicken
1 cup rice, uncooked
2 cups broth (plus more, if needed)
2 hard boiled eggs, chopped
Salt and pepper, to taste
Boil and debone chicken.
Cook rice in 2 cups broth.
Add eggs and salt and pepper, to taste. Add more broth if dry.
This is even better reheated with butter the next day.
TOMATO, CHEESE AND SPINACH LOAF
Source: Kari E. Benson, 1990's, adapted from: Joy of Cooking (kinda modified)
"Travels well, and is colorful for a winter table. (I am guessing at amounts, recipe isn't here, can't go too far wrong though). Oh, and reasonable for my grad. student pittance (uh, salary)."
1 cup cracker crumbs (plus more for sprinkling on top)
1 (10 oz) pkg frozen chopped spinach, drained well
1 (16 oz) can diced tomatoes, drained mostly
1 cup feta cheese or freshly grated Parmesan cheese (plus more for sprinkling on top)
1/4 cup chili sauce (I substitute some with Tabasco sauce or other hot sauce)
Grease pan (I make it in a glass casserole).
Mix ingredients together. Pack into dish (not tight, you want it to be a bit loaf-like rather than bricklike). Sprinkle extra cheese over the top, sprinkle on more cracker crumbs.
Bake at 350 degrees F for oh... 45 minutes or so (should be browning just a bit, and look yummy and colorful thanks to the glass dish).
CLAM LINGUINE
From: Crabby, VA
8 oz. linguine pasta
Olive oil
Lots of garlic or press a couple of cloves
Basil to taste (1/4+ tsp)
Oregano to taste (same or a little more)
1 can clams or fresh
Salt and pepper, to taste
Boil pasta according to package directions.
Meanwhile in olive oil brown garlic and spices (not too much, just to smell good). Add juice from clams.
About the time pasta is done add clams to sauce.
Drain pasta and return to pan. Pour sauce over and mix.
RED CLAM SAUCE
Source: Cristy, 1990's
Makes 4-6 servings
1/4 cup olive oil
8 medium garlic cloves, finely chopped
1 med onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
1 (28 oz.) can whole tomatoes
1 Tbsp double-concentrate tomato paste
2 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/2 lb. shelled baby clams, drained
In a large skillet or saucepan, heat the olive oil over moderate heat. Add the garlic, onion, and green pepper; saute until tender, 2 to 3 minutes.
Add the tomatoes, breaking them up with your hands. Stir in the tomato paste, herbs, sugar, red pepper flakes, and salt. Bring to a boil, reduce heat, and simmer until thick, 15 to 20 minutes.
Stir in the clams and simmer 2 to 3 minutes more. Pour over cooked pasta and serve immediately.
SALMON CASSEROLE
From: Candy,VA
1 (13 to 15 oz) can red salmon
1 egg, beaten
1 cup grated cheese
1 cup bread crumbs
1 Tbsp grated onion
1 Tbsp butter
1/2 tsp salt
1 dash ground black pepper
Drain salmon; reserve the liquid. Remove skin and bones; break salmon into chunks.
Combine salmon with remaining ingredients. Add reserved liquid as needed. Pour into buttered casserole.
Place in pan of water in oven. Bake 1 hour at 350 degrees F.
CANDY'S FAVORITE CASSEROLE
From: Candy,VA
1 cup chopped celery
2 cans (10 3/4 oz each) condensed cream of mushroom or cream of chicken soup
2 cans (6 1/2 oz each) tuna or chicken, drained and flaked
1 (5 1/2 oz) can chow mein noodles (reserve 1/2 cup noodles)
1 (6 oz) jar mushroom caps, drained
3/4 cup cashew nuts, chopped
4 hard boiled eggs, sliced (optional)
1/2 cup chopped onion
1/2 cup milk
1 Tbsp butter, melted
Ground black pepper
Stir together all ingredients, place in 9x13-inch ungreased pan. Sprinkle with reserved 1/2 cup chow mein noodles.
Bake at 350 degrees F for 35 minutes.
GREEN BEANS WITH STEWED TOMATOES
From: Risa G., NJ
Makes 6 servings
1 small onion, chopped
2 cloves garlic, chopped
1 sweet banana pepper, chopped
1 tablespoon olive oil
1 (16 ounce) can stewed tomatoes (or 2 cups chopped fresh tomatoes)
3/4 pound string beans, ends trimmed
Salt and pepper to taste
In a large skillet over medium heat, saute onion, garlic, and sweet pepper in oil until softened, about 5 minutes.
Add tomatoes and let simmer over low heat while preparing beans.
Steam green beans until crisp-tender, about 5 minutes. Add beans to tomatoes, stir to combine, and continue cooking over low heat, until beans are very tender and sauce has thickened, 10 to 20 minutes. (Sauce will take longer to thicken when using fresh tomatoes.)
GREEN BEANS WITH GARLIC
From: Crabby, VA
Cook fresh green beans in water - with or without ham.
When cooked, drain and add butter and sprinkle small amount of garlic powder over them. It's just a different and pleasant taste.
SPOOKY'S THAI-INSPIRED CHICKEN
Adapted from source: dawna (Spooky), 1990's
Makes 4-5 servings
"Decided to have a whack at making a Thai dinner with whatever I had in the kitchen and no cookbook... we really liked the result, and it was fairly easy. I was running on memories of kai curries from Thai restaurants that I've been to, but I wouldn't call this authentic."
1 Tablespoon oil or ghee
2 medium onions, diced
2 Tablespoons Sambal Oelek (or chili garlic paste)
Water (as needed)
3 whole boneless skinless chicken breasts (or equivalent amount of turkey breast) chopped into big cubes (roughly 1-inch square)
2 medium tomatoes, cut up finely
6 cloves garlic, crushed (only 2 if you use chili-garlic paste)
1 teaspoon garam masala
1 teaspoon ground cumin
2 cans coconut milk
1 medium zucchini, roughly cubed
Thai basil (for garnish)
Hot cooked rice (for serving)
Heat a large heavy pan. Add oil, and allow the oil to get hot. Add the onions and sambal oelek and cook until onions are translucent. Add a little water to keep it from sticking, if necessary.
Add cubed chicken breast and stir thoroughly. Allow to cook for a minute or three, and add the tomatoes and garlic and more water if necessary to prevent sticking. Add the garam masala, the cumin (if using) and stir well. Add the coconut milk. Bring to the boil and simmer uncovered until milk is slightly reduced. It will still be fairly runny.
Ten minutes before ready to serve dinner, add the zucchini and stir under until all zucchini pieces are submerged. Stir periodically over the next ten minutes, carefully avoiding mangling the zucchini. If you need a little more time, turn the heat to low and don't stir until ready to serve.
Garnish with Thai basil. Serve over rice.
CREAMY JALAPENO CORNBREAD
From: Risa G., NJ
1 1/2 cups yellow cornmeal
1 1/2 cups unbleached white flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
4 large eggs
1 cup nonfat milk
1 cup nonfat sour cream
1 (16 ounce) can cream style corn
2 tablespoons chopped jalapeno pepper (rinse well if using bottled or canned.)
Preheat oven to 400 degrees F and lightly spray an 11x17-inch baking pan.
In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together eggs, milk, sour cream, corn, and jalapeno. Add to dry ingredients and gently mix just to combine. Pour batter into prepared pan.
Bake for 30 minutes, or until cornbread lightly browns and a knife inserted into the center comes out clean.
TORTILLA-BLACK BEAN CASSEROLE
Source: Lennis M McCreary, 1990's
Makes 10-12 side dish servings or 6-8 main servings
2 cup chopped onion
1 1/2 cup chopped green pepper
1 (14 1/2 oz) can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 cans (15 oz) each black beans or red kidney beans, rinsed and drained
12 (6-inch) corn tortillas
2 cup shredded low fat Monterey jack cheese (8 oz), divided use
FOR SERVING (optional):
2 medium tomatoes, sliced
2 cup shredded lettuce
Sliced green onion and pitted ripe olives
1/2 cup fat free sour cream or plain yogurt
In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
In a (13x9x2-inch) baking dish spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and 1/2 of cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
Cover and bake in 350 degree F oven for 30 minutes or until heated thoroughly. Sprinkle with remaining cheese. Let stand 10 minutes.
If desired, top with tomato slices, lettuce green onion, and olives. Cut into squares to serve. If desired, serve with sour cream or yogurt.
BAKED PINEAPPLE
From: Crabby, VA
2 tbsp. flour
1/2 cup sugar
2 eggs, beaten
1 (28 oz) can crushed pineapple, undrained
1/2 cup butter
5 slices white bread, cut in cubes
Preheat oven 375 degrees F.
Mix flour and sugar. Add eggs, pineapple and its juice.
Melt butter in frying pan. Add bread. When coated with butter and slightly browned, add to pineapple mixture. Place in greased 1 quart casserole dish.
Bake at 375 degrees F for 30 minutes.
MARINATED MIXED BEAN CASSEROLE
Source: Mch55, 1990's
This is not a traditional baked bean recipe but it is very good and nice for a change.
8 slices bacon
4 onions, chopped
1 cup brown sugar (loosely packed or to taste)
1/2 cup cider vinegar
1 tsp. dry mustard
1/2 tsp. salt
1 (28 oz.) can pork and beans, rinsed and drained
1 (16 oz.) can of kidney beans, rinsed and drained
1 (16 oz.) can green lima beans, rinsed and drained
1 (16 oz.) can white lima beans, rinsed and drained
Saute bacon. Crumble bacon and set aside. Drain most of the fat from the pan.
Saute onions in bacon drippings. Add sugar, vinegar, mustard, salt. Cook until onions have softened.
Add beans and reserved bacon. Place in a casserole dish.
Bake at 350 degrees F for about 2 hours.
NOTES:
I have eliminated the bacon with good results if you want to cut down on the fat. Also, the bean combination is very forgiving - you can vary types, etc.
BARBECUE GREEN BEANS
Source: Mrs. Ira H. Barry, Little Rock, AK
4 slices bacon, finely cut
1/2 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 Tablespoon Worcestershire sauce
1 (16 oz) can French cut green beans, drained (regular cut should do as well)
Brown bacon and onions in skillet.
Add catsup, brown sugar and Worcestershire sauce. Bring to soft boil.
Place green beans in casserole. Pour bacon mixture over beans (do not stir).
Bake at 350 degrees F for 20 minutes.
GREEN BEAN CASSEROLE
Source: Madeline M. Brown, Waltham. MA
Makes 2-4 servings
1 Tablespoon margarine
1 large onion, cubed
1/2 pound ground beef
1 (10 3/4 ounce) can condensed cream of tomato soup
1 can green beans, drained
4 potatoes., cooked and cubed
Salt and pepper
Celery salt
Brown cubed onion in margarine.
Add ground beef, broken into pieces; brown well.
Add (undiluted) tomato soup and green beans. Let simmer about 5 minutes.
Pour into casserole dish. Top with cubed potatoes. Dot top with butter or margarine. Add salt, pepper and celery salt to taste.
Bake, covered, at 350 degrees F for 30 minutes.
APPLE PAN DOWDY
Source: Sudley Methodist Women Cook Book, 1970's?
From: Candy,VA - 09-01-97
8-10 tart apples, sliced
1/2 cup brown sugar
1/2 cup dark molasses
1/4 cup cold water
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Butter
Bread crumbs
Cream, ice cream or Cool Whip (for serving)
Arrange apple sliced in large baking dish.
Combine brown sugar, molasses, 1/4 cup cold water, cinnamon, nutmeg and salt; pour over apples. Dot with butter and cover with bread crumbs.
Bake at 425 degrees F for 25 minutes then reduce oven temperature to 350 degrees F and bake for 1 hour.
Serve hot with cream, ice cream or Cool Whip.
NEW CUT PLANTATION STRING BEANS
Source: Mrs. Robert Gamble in Charleston Recipes by The Junior League of Charleston
From: Crabby, VA - 09-01-97
4 slices bacon minced
6 green onions, chopped
1 lb. green beans
1 tablespoons water,
Salt and pepper, to taste
Fry bacon crisp in heavy pan; remove bacon and set aside.
Cook onions in bacon grease until slightly wilted. Add beans; stir well and cook one minute. Add 1 tablespoons water; cover cook 3 minutes.
Season to taste with salt and pepper and add crisp bacon just before serving.
Recipe Swap - September 1, 1997
RECIPES IN THIS FILE:
Chicken Perlow
Tomato, Cheese and Spinach Loaf
Clam Linguine
Red Clam Sauce
Salmon Casserole
Candy's Favorite Casserole
Green Beans with Stewed Tomatoes
Green Beans with Garlic
Creamy Jalapeno Cornbread
Tortilla-Black Bean Casserole
Baked Pineapple
Marinated Mixed Bean Casserole
Barbecue Green Beans
Green Bean Casserole
Apple Pan Dowdy
New Cut Plantation String Beans
CHICKEN PERLOW
Source: Mary Ellen Blount
From: Crabby, VA
1 chicken
1 cup rice, uncooked
2 cups broth (plus more, if needed)
2 hard boiled eggs, chopped
Salt and pepper, to taste
Boil and debone chicken.
Cook rice in 2 cups broth.
Add eggs and salt and pepper, to taste. Add more broth if dry.
This is even better reheated with butter the next day.
TOMATO, CHEESE AND SPINACH LOAF
Source: Kari E. Benson, 1990's, adapted from: Joy of Cooking (kinda modified)
"Travels well, and is colorful for a winter table. (I am guessing at amounts, recipe isn't here, can't go too far wrong though). Oh, and reasonable for my grad. student pittance (uh, salary)."
1 cup cracker crumbs (plus more for sprinkling on top)
1 (10 oz) pkg frozen chopped spinach, drained well
1 (16 oz) can diced tomatoes, drained mostly
1 cup feta cheese or freshly grated Parmesan cheese (plus more for sprinkling on top)
1/4 cup chili sauce (I substitute some with Tabasco sauce or other hot sauce)
Grease pan (I make it in a glass casserole).
Mix ingredients together. Pack into dish (not tight, you want it to be a bit loaf-like rather than bricklike). Sprinkle extra cheese over the top, sprinkle on more cracker crumbs.
Bake at 350 degrees F for oh... 45 minutes or so (should be browning just a bit, and look yummy and colorful thanks to the glass dish).
CLAM LINGUINE
From: Crabby, VA
8 oz. linguine pasta
Olive oil
Lots of garlic or press a couple of cloves
Basil to taste (1/4+ tsp)
Oregano to taste (same or a little more)
1 can clams or fresh
Salt and pepper, to taste
Boil pasta according to package directions.
Meanwhile in olive oil brown garlic and spices (not too much, just to smell good). Add juice from clams.
About the time pasta is done add clams to sauce.
Drain pasta and return to pan. Pour sauce over and mix.
RED CLAM SAUCE
Source: Cristy, 1990's
Makes 4-6 servings
1/4 cup olive oil
8 medium garlic cloves, finely chopped
1 med onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
1 (28 oz.) can whole tomatoes
1 Tbsp double-concentrate tomato paste
2 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/2 lb. shelled baby clams, drained
In a large skillet or saucepan, heat the olive oil over moderate heat. Add the garlic, onion, and green pepper; saute until tender, 2 to 3 minutes.
Add the tomatoes, breaking them up with your hands. Stir in the tomato paste, herbs, sugar, red pepper flakes, and salt. Bring to a boil, reduce heat, and simmer until thick, 15 to 20 minutes.
Stir in the clams and simmer 2 to 3 minutes more. Pour over cooked pasta and serve immediately.
SALMON CASSEROLE
From: Candy,VA
1 (13 to 15 oz) can red salmon
1 egg, beaten
1 cup grated cheese
1 cup bread crumbs
1 Tbsp grated onion
1 Tbsp butter
1/2 tsp salt
1 dash ground black pepper
Drain salmon; reserve the liquid. Remove skin and bones; break salmon into chunks.
Combine salmon with remaining ingredients. Add reserved liquid as needed. Pour into buttered casserole.
Place in pan of water in oven. Bake 1 hour at 350 degrees F.
CANDY'S FAVORITE CASSEROLE
From: Candy,VA
1 cup chopped celery
2 cans (10 3/4 oz each) condensed cream of mushroom or cream of chicken soup
2 cans (6 1/2 oz each) tuna or chicken, drained and flaked
1 (5 1/2 oz) can chow mein noodles (reserve 1/2 cup noodles)
1 (6 oz) jar mushroom caps, drained
3/4 cup cashew nuts, chopped
4 hard boiled eggs, sliced (optional)
1/2 cup chopped onion
1/2 cup milk
1 Tbsp butter, melted
Ground black pepper
Stir together all ingredients, place in 9x13-inch ungreased pan. Sprinkle with reserved 1/2 cup chow mein noodles.
Bake at 350 degrees F for 35 minutes.
GREEN BEANS WITH STEWED TOMATOES
From: Risa G., NJ
Makes 6 servings
1 small onion, chopped
2 cloves garlic, chopped
1 sweet banana pepper, chopped
1 tablespoon olive oil
1 (16 ounce) can stewed tomatoes (or 2 cups chopped fresh tomatoes)
3/4 pound string beans, ends trimmed
Salt and pepper to taste
In a large skillet over medium heat, saute onion, garlic, and sweet pepper in oil until softened, about 5 minutes.
Add tomatoes and let simmer over low heat while preparing beans.
Steam green beans until crisp-tender, about 5 minutes. Add beans to tomatoes, stir to combine, and continue cooking over low heat, until beans are very tender and sauce has thickened, 10 to 20 minutes. (Sauce will take longer to thicken when using fresh tomatoes.)
GREEN BEANS WITH GARLIC
From: Crabby, VA
Cook fresh green beans in water - with or without ham.
When cooked, drain and add butter and sprinkle small amount of garlic powder over them. It's just a different and pleasant taste.
SPOOKY'S THAI-INSPIRED CHICKEN
Adapted from source: dawna (Spooky), 1990's
Makes 4-5 servings
"Decided to have a whack at making a Thai dinner with whatever I had in the kitchen and no cookbook... we really liked the result, and it was fairly easy. I was running on memories of kai curries from Thai restaurants that I've been to, but I wouldn't call this authentic."
1 Tablespoon oil or ghee
2 medium onions, diced
2 Tablespoons Sambal Oelek (or chili garlic paste)
Water (as needed)
3 whole boneless skinless chicken breasts (or equivalent amount of turkey breast) chopped into big cubes (roughly 1-inch square)
2 medium tomatoes, cut up finely
6 cloves garlic, crushed (only 2 if you use chili-garlic paste)
1 teaspoon garam masala
1 teaspoon ground cumin
2 cans coconut milk
1 medium zucchini, roughly cubed
Thai basil (for garnish)
Hot cooked rice (for serving)
Heat a large heavy pan. Add oil, and allow the oil to get hot. Add the onions and sambal oelek and cook until onions are translucent. Add a little water to keep it from sticking, if necessary.
Add cubed chicken breast and stir thoroughly. Allow to cook for a minute or three, and add the tomatoes and garlic and more water if necessary to prevent sticking. Add the garam masala, the cumin (if using) and stir well. Add the coconut milk. Bring to the boil and simmer uncovered until milk is slightly reduced. It will still be fairly runny.
Ten minutes before ready to serve dinner, add the zucchini and stir under until all zucchini pieces are submerged. Stir periodically over the next ten minutes, carefully avoiding mangling the zucchini. If you need a little more time, turn the heat to low and don't stir until ready to serve.
Garnish with Thai basil. Serve over rice.
CREAMY JALAPENO CORNBREAD
From: Risa G., NJ
1 1/2 cups yellow cornmeal
1 1/2 cups unbleached white flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
4 large eggs
1 cup nonfat milk
1 cup nonfat sour cream
1 (16 ounce) can cream style corn
2 tablespoons chopped jalapeno pepper (rinse well if using bottled or canned.)
Preheat oven to 400 degrees F and lightly spray an 11x17-inch baking pan.
In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together eggs, milk, sour cream, corn, and jalapeno. Add to dry ingredients and gently mix just to combine. Pour batter into prepared pan.
Bake for 30 minutes, or until cornbread lightly browns and a knife inserted into the center comes out clean.
TORTILLA-BLACK BEAN CASSEROLE
Source: Lennis M McCreary, 1990's
Makes 10-12 side dish servings or 6-8 main servings
2 cup chopped onion
1 1/2 cup chopped green pepper
1 (14 1/2 oz) can tomatoes, cut up
3/4 cup picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 cans (15 oz) each black beans or red kidney beans, rinsed and drained
12 (6-inch) corn tortillas
2 cup shredded low fat Monterey jack cheese (8 oz), divided use
FOR SERVING (optional):
2 medium tomatoes, sliced
2 cup shredded lettuce
Sliced green onion and pitted ripe olives
1/2 cup fat free sour cream or plain yogurt
In a large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
In a (13x9x2-inch) baking dish spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlapping as necessary, and 1/2 of cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
Cover and bake in 350 degree F oven for 30 minutes or until heated thoroughly. Sprinkle with remaining cheese. Let stand 10 minutes.
If desired, top with tomato slices, lettuce green onion, and olives. Cut into squares to serve. If desired, serve with sour cream or yogurt.
BAKED PINEAPPLE
From: Crabby, VA
2 tbsp. flour
1/2 cup sugar
2 eggs, beaten
1 (28 oz) can crushed pineapple, undrained
1/2 cup butter
5 slices white bread, cut in cubes
Preheat oven 375 degrees F.
Mix flour and sugar. Add eggs, pineapple and its juice.
Melt butter in frying pan. Add bread. When coated with butter and slightly browned, add to pineapple mixture. Place in greased 1 quart casserole dish.
Bake at 375 degrees F for 30 minutes.
MARINATED MIXED BEAN CASSEROLE
Source: Mch55, 1990's
This is not a traditional baked bean recipe but it is very good and nice for a change.
8 slices bacon
4 onions, chopped
1 cup brown sugar (loosely packed or to taste)
1/2 cup cider vinegar
1 tsp. dry mustard
1/2 tsp. salt
1 (28 oz.) can pork and beans, rinsed and drained
1 (16 oz.) can of kidney beans, rinsed and drained
1 (16 oz.) can green lima beans, rinsed and drained
1 (16 oz.) can white lima beans, rinsed and drained
Saute bacon. Crumble bacon and set aside. Drain most of the fat from the pan.
Saute onions in bacon drippings. Add sugar, vinegar, mustard, salt. Cook until onions have softened.
Add beans and reserved bacon. Place in a casserole dish.
Bake at 350 degrees F for about 2 hours.
NOTES:
I have eliminated the bacon with good results if you want to cut down on the fat. Also, the bean combination is very forgiving - you can vary types, etc.
BARBECUE GREEN BEANS
Source: Mrs. Ira H. Barry, Little Rock, AK
4 slices bacon, finely cut
1/2 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 Tablespoon Worcestershire sauce
1 (16 oz) can French cut green beans, drained (regular cut should do as well)
Brown bacon and onions in skillet.
Add catsup, brown sugar and Worcestershire sauce. Bring to soft boil.
Place green beans in casserole. Pour bacon mixture over beans (do not stir).
Bake at 350 degrees F for 20 minutes.
GREEN BEAN CASSEROLE
Source: Madeline M. Brown, Waltham. MA
Makes 2-4 servings
1 Tablespoon margarine
1 large onion, cubed
1/2 pound ground beef
1 (10 3/4 ounce) can condensed cream of tomato soup
1 can green beans, drained
4 potatoes., cooked and cubed
Salt and pepper
Celery salt
Brown cubed onion in margarine.
Add ground beef, broken into pieces; brown well.
Add (undiluted) tomato soup and green beans. Let simmer about 5 minutes.
Pour into casserole dish. Top with cubed potatoes. Dot top with butter or margarine. Add salt, pepper and celery salt to taste.
Bake, covered, at 350 degrees F for 30 minutes.
APPLE PAN DOWDY
Source: Sudley Methodist Women Cook Book, 1970's?
From: Candy,VA - 09-01-97
8-10 tart apples, sliced
1/2 cup brown sugar
1/2 cup dark molasses
1/4 cup cold water
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Butter
Bread crumbs
Cream, ice cream or Cool Whip (for serving)
Arrange apple sliced in large baking dish.
Combine brown sugar, molasses, 1/4 cup cold water, cinnamon, nutmeg and salt; pour over apples. Dot with butter and cover with bread crumbs.
Bake at 425 degrees F for 25 minutes then reduce oven temperature to 350 degrees F and bake for 1 hour.
Serve hot with cream, ice cream or Cool Whip.
NEW CUT PLANTATION STRING BEANS
Source: Mrs. Robert Gamble in Charleston Recipes by The Junior League of Charleston
From: Crabby, VA - 09-01-97
4 slices bacon minced
6 green onions, chopped
1 lb. green beans
1 tablespoons water,
Salt and pepper, to taste
Fry bacon crisp in heavy pan; remove bacon and set aside.
Cook onions in bacon grease until slightly wilted. Add beans; stir well and cook one minute. Add 1 tablespoons water; cover cook 3 minutes.
Season to taste with salt and pepper and add crisp bacon just before serving.
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