CHEDDAR BAY'S VEGETABLES
BARBECUED BUTTER BEANS
4 (15-1/2 oz.) cans butter beans, drained & rinsed
Mix ingredients in casserole. Bake (covered) at 350-degrees for 2 hours; remove lid for the last half hour. Serve hot.
2 pkg. frozen, chopped broccoli (thawed & drained)
Cook and drain broccoli. Put in casserole. Slice cheese over top. Cover with Ritz cracker crumbs. Pour margarine over all. Bake at 350-degrees for 20 minutes.
Cook and drain 2 c. converted rice. Mix together with:
1 jar Cheez Whiz
1 can cream of mushroom soup
Bake in a casserole dish at 325-degrees for 20 minutes (or microwave it for 10-15 minutes).
1-1/2 lb. new potatoes -- 3/4 c. sugar -- 6 T. butter
Cook potatoes in skins in boiling salted water for 10-15 minutes, or until tender. Drain and peel potatoes; then rinse in cold water. Placesugar in skillet over low heat; stir occasionally until sugar has melted and turneed to a golden caramel. Add butter tothe skillet. When melted, add the potatoes. Continue to fry, shaking skillet gently until potatoes are coated with caramel and are golden brown. Serve immediately.
1 (2 lb.) pkg. hashbrowns -- 1 stick butter, melted -- 2 c. sour cream -- 2 c. grated Cheddar cheese -- 1 can cream of mushroom soup -- 1/2 to 1 c. chopped onions -- 1 tsp. salt -- 2 tsp. pepper -- 2 c. crushed cornflakes -- 1/2 stick butter
Mix and combine all ingredients except cornflakes and 1/2 stick butter. Pour into a 9x13-inch pan. Top with cornflakes; then drizzle 1/2 stick melted butter over top. Bake at 350-degrees for 40-45 minutes.
1 c. flour
Mix dry ingredients. Add remaining ingredients. Add 1-1/2 c. whole kernel corn to batter. Heat skillet; add small amount of oil to keep from sticking. Pour 1/2 c. batter for each fritter into skillet. Turn when side is done. Repeat with remaining batter. Add more milk if fritters are too thick.
MOM'S BAKED BEANS
2 larege cans Campbell's Pork 'n Beans
Mix together in slow cooker Cook on medium until margarine has melted. Stir. Reduce heat to low, and cook overnight.
GARLIC ROASTED POTATOES
3 lbs. small red or white potatoes
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
PARMESAN BAKED POTATOES
6 T. butter or margarine, melted
Pour butter into a 9x13-inch pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut-side down over cheese. Bake (uncovered) at 400-degrees for 40-45 minutes, or until tender.
PARTY MASHED POTATOES
8-10- medium potatoes
Peel and boil potatoes; drain, then mash with electric beater. Blend in cheese, sour cream and salt. Beat until light; then add milk to achieve consistency of mashed potatoes. Spoon into a greased casserole. Bake at 350-degrees for 30 minutes to 1 hour.
You can freeze before baking for use later; dot wtih butter and sprinkle wtih paprika when ready to bake.
8 potatoes -- 3 T. butter -- 2 T. flour -- 1-1/2 c. milk -- 1 tsp. salt -- 1/4 tsp. pepper -- 5-6 small onions, ringed -- 2 c. grated Cheddar cheese
Peel potatoes and slice thin. Make a white sauce of melted butter, flour and milk. Cook until thick. Put half the potatoes in a greased casserole. Cover with half the sauce, seasonings and half the onions. Add remaining potatoes, sauce & onion. Put cheese on top to cover. Bake at 350-degrees for 1 to 1-1/2 hours.
Midi playing is In the Summertime.