Baked Beans

Potatoes Au Gratin

Bread Stuffing

Johnny's Cake Corn Bread

Spanish Rice with Cheese

Scalloped Potatoes, Seafood Lasagna Roll-ups, Buttermilk Dressing

Fix & Mix Salad, Orange Jello Salad, Green Pea Salad, Set Shrimp Salad, Pistachio Salad, Dilly Cucumber Salad, Lemon Jello, Lemon-Lime Jello Salad

Pot Luck Salads

Flour Tortillas, Spanish Rice, Refried Beans

Creamed Cucumbers

Creamed Cucumbers

5 cucumbers, peeled and thinly sliced

1 bunch green onions with tops, chopped

1 cup mayonnaise

¼ cup evaporated milk

¼ cup vinegar

¼ cup sugar

2 drops hot pepper sauce

1 tsp dried parsley flakes

1 tsp salt

¼ tsp pepper

¼ tsp garlic salt

¼ tsp onion salt

Combine cucumbers and green onions in a large bowl.  Cover and let stand for 1 hour.  Combine all remaining ingredients; pour over cucumber mixture and mix well.  Refrigerate for several hours.  Yield: 10 – 12 servings.

Kansas Cucumber Salad

Kansas Cucumber Salad

1 cup mayonnaise or salad dressing

¼ c. sugar

4 tsp vinegar

½ tsp dill weed

½ tsp salt, optional

4 med. Cucumbers, peeled and thinly sliced

3 green onions, chopped

In a large bowl, combine mayonnaise, sugar vinegar, dill and salt if desired; mix well.  Add cucumbers and onions; toss.  Cover and shill for at least 1 hour.  Yield 8 servings

Mary's Bread & Butter Pickles

Mary’s Bread & Butter Pickles             

(used in 1983)

1 gallon of cucumbers 2 ½ inch long (I used longer)

8 sm white onions

2 green peppers shredded

½ cup salt

Select crisp, fresh cuc’s.  Wash but do not pare.  Slice in paper thin slice (try ¼ inch).  Slice onion thin and cut the pepper in shreds.  Mix with the 3 vegetables and bury pieces of crackled ice in the mixture.

Cover with weighted lid and let stand 3 hours and drain very well.  

Make a pickling syrup of:

5 cups sugar (2 brown and 3 white)

½ tsp cloves

1 ½ tsp celery seed

½ tsp tumeric

2 Tbsp mustard seed

4 cups vinegar

Mix sugar tumeric, cloves together.  Add mustard and celery seed and the vinegar.  Gey very hot and add the sliced pickles.  Place over low heat and paddle occasionly using a wooden spoon.  Heat the mixture to scalding but do not boil.  Pour into sterilized jars and seal.

Panned Zucchini with Dill

Panned Zucchini with Dill

1 sprig fresh dill

½ sm. Onion, chopped

2 Tbsp. bacon drippings

4 c. sliced zucchini

½ tsp. salt

Pepper to taste

Saute dill and onion in hot drippings until golden.  Add zucchini salt and pepper.  Cover; simmer for 10 mins., or until just tender, adding ¼ c. water, if needed.  Yield 4 servings

Colorful Zucchini Casserole

Colorful Zucchini Casserole

1 lb. zucchini, cubed

1 12 oz. can whole kernel corn, drained

2 med. Cloves garlic, crushed

2 tbsp. salad oil

1 tsp. salt

¼ tsp pepper

½ c. shredded mozzarella cheese

Combine all ingredients except cheese in a large skillet; cover.  Cook over medium heat, stirring occasionally, for about 10 minutes, or until zucchini is crisp-tender.  Stir in cheese; heat through.

Cheesy Zucchini Bake

Cheesy Zucchini Bake

2 cups bread crumbs

1 clove garlic, crushed

1 tsp. sweet basil

1 tsp. rosemary

1 tsp. parsley

½ tsp. salt

¼ tsp. pepper

5 sm. Zucchini, thinly sliced

1 cup. Grated Parmesan cheese

½ c. oil.

Mix bread crumbs, garlic, sweet basil, rosemary, parsley, salt and pepper in a medium bowl.  Place half the zucchini slices in a greased 9 in. square pan.  Top with a layer of bread crumbs mixture and half the cheese.  Sprinkle with 4 Tbsp. oil.  Repeat layers, ending with remaining oil.  Bake 375 degrees for 1 to 1 ½ hrs, or until golden brown.  Yield: 6 servings

Zucchini Supreme

Zucchini Supreme

2 med. Zucchini, washed and sliced

1 med. Onion, diced

½ green pepper, diced

1 tsp. salt

1 8 oz. can tomato sauce

½ c. bread crumbs

½ c. grated cheese

Place zucchini in saucepan.  Add onion, green pepper, salt, tomato sauce and 1 c. water.  Cook, covered until tender, 5 -10 mins.  Pour into greased 1 qt. casserole.  Sprinkle with bread crumbs and cheese.  Bake at 350 degrees for 25 to 30 mins.  Yield 6-8 servings.