4 (15-1/2 oz.) cans butter beans, drained & rinsed
1 (1 lb.) can stewed tomatoes
1 (24 oz.) bottle ketchup
1/2 lb. brown suar
1/2 lb. bacon, fried
1 green pepper, cut up
1 onion, chopped
2 T. margarine

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)
1 stick melted margarine
1 lb. Velveeta cheese
Ritz crackers, crushed

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 box frozen chopped broccoli, thawed
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
1 tsp. baking powder
1 tsp. salt
1 egg
2/3 c. milk
1 T. oil

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.


2 larege cans Campbell's Pork 'n Beans
1 small onion, diced
1 to 1-1/2 c. ketchup
1-1/2 c. brown sugar
3/4 stick margarine, cut up

Mix together in slow cooker Cook on medium until margarine has melted. Stir. Reduce heat to low, and cook overnight.


3 lbs. small red or white potatoes
1/4 c. good olive oil
1-1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 T. minced garlic (6 cloves)
2 T. minced fresh parsley

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.


6 T. butter or margarine, melted
3 T. Parmesan cheese
8 red potatoes -- unpeeled and halved lengthwise

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.


8-10- medium potatoes
8 oz. cream cheese
1/4 c. sour cream
Salt, Butter & Paprika to taste

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.

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