storegateway Vegetables

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.

Sue's Maple Carrots February 20, 2007

Carrots, whole baby are best (I use a 1-pound bag)
Olive oil to coat carrots
Fresh basil, coarsely chopped (at least a big bunch)
1/4 cup 100% pure maple syrup

Toss carrots with olive oil, sprinkle with chopped
basil, pour maple syrup over all, cover. Microwave 10 minutes
or bake in 350 F regular oven 20 minutes or until
desired doneness. I have cooked this in a waterless
cookware pot for 10 minutes and gotten the same results.
No leftovers! Kids and adults love them even when they
otherwise refuse to eat carrots.

Macaroni & Cheese February 3, 2007

1 pkg. 12 oz. elbow macaroni
1 tsp. salt
20 oz. mild cheddar cheese; grated
2 eggs, beaten well
1 1/2 c. milk

Prepare macaroni as directed on box, adding salt. Drain well. Grate cheese and have ready to add to above macaroni. Put in layers of macaroni and then cheese in baking dish. Blend well the beaten eggs and milk together. Pour over top of macaroni and cheese. Bake at 350-degrees for 25 to 30 minutes or until light brown on top.

Glorified Rice January 26, 2007

1 small box minute rice
1 c. sugar
1 lg. tub cool whip
1 lg. can crushed pineapple ( drained)
1 small jar maraschino cherries (chopped)

Cook rice and cool. Add sugar and mix well. Add other ingredients and place in refrigerator for a few hours. Keep in refrigerator.

Surprise Cheese Ball January 13, 2007
From: Ann

1 cup (8 ounces) sour cream
2 ounces cream cheese, softened
1/2 cup chopped green onions
1 package (3 ounces) chicken ramen noodles
3/4 cup finely chopped pecans
1/3 cup minced fresh parsley
Assorted crackers

In a small mixing bowl, combine the sour cream, cream cheese, onions and contents of seasoning mix from ramen noodles; beat until fluffy. Finely crush the noodles. Add noodles and pecans to cream cheese mixture; mix well. Shape into a ball; roll in parsley. Cover and refrigerate for 2-3 hours. Remove from the refrigerator 15 minutes before serving. Serve with crackers. Yield: 1 cheese ball (2-1/2 cups).
Just a note – it will seem somewhat runny for a cheese ball – but as it sits – the moisture is absorbed into the noodles. If you serve it right away – it's really crunchy (Tastes great). If you want an actual ball shape - you might want to refrigerate, then form into a ball. The longer it sits the softer the noodles get. (I also added about Ľ cup of shredded cheddar cheese to it.)

Potato Slices With Cheese July 30, 2006

2 pounds Potatoes
2 cups Cheese, shredded
1 cup Stock

Peel and thinly slice potatoes. In buttered crock pot, alternate layers of potatoes with cheese,
lightly seasoning potatoes with salt, pepper and nutmeg as you go.
Finish with cheese, dot with butter, and gently pour stock over all.
Cover and cook 3 hours on High; remove cover and cook 15 minutes more. Serve from crock pot.
These thin potato slices will have a crisp skin around the edges.
Use this dish as a base for complete dinners by adding vegetables and meat or poultry.

4 cups broccoli
3 cups tomatoes
2 cups cucumbers
1/2 cup black olives
1/2 cup carrots
1/4 cup red onion
1 cup ranch salad dressing

Chop broccoli, tomatoes, cucumbers and carrots into bite-size pieces. Use small size olives or cut in half, slice red onion.
Mix all ingredients together. Chill at least 4 hrs or overnight.

1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 oz) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a large bowl stir together all the ingredients and pour into a greased casserole dish.
I used a square 9 x 9 inch glass dish. Bake for 45-55 minutes, or until golden brown.

Creamy Corn Casserole April 1, 2006

2 packages (16 ounces each) frozen corn
1 package (8 ounces) regular cream cheese
1/2 cup margarine
2 tablespoons sugar
2 tablespoons water

Place frozen corn in regular-size Crock-Pot. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water.
Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce Crock-Pot setting to low and cook 3 1/2 hours more, stirring occasionally.

Best Corn Ever March 17, 2006

2 - 16 oz packages frozen corn
1 - 8 oz package cream cheese
1 stick of real butter
1 tsp sugar
1/2 tsp pepper
3/4 tsp salt

Put all ingredients in crock-pot and cook on High for 2 to 2 1/2 hours.

Tomato Soup French Dressing February 27, 2006

1 can tomato soup, undiluted
1 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon pepper
1 teaspoon salt
1/4 teaspoon garlic powder

In a jar or airtight container, place all ingredients. Shake well. Let stand several hours at
room temperature. Drizzle your salad with the dressing. Makes 3 cups dressing.
Dressing can be stored in refrigerator for several weeks.

French Dressing                                                                                          February 27, 2006

1/2 cup ketchup
1/4 cup mayonnaise
4 tablespoons prepared mustard
2 tablespoons sugar
1/4 cup cider vinegar
salt and pepper to taste

Mix really well and keep refrigerated .

Thousand Island Dressing:                                                                                February 27, 2006

1/2 pint mayonnaise
1/4 cup milk
3 tablespoons sugar
4 tablespoons sweet pickle relish
4 tablespoons ketchup
2 dashes Worcestershire sauce

Mix well and keep refrigerated.

Sunshine Salad                                                                                  December 18, 2005

1 large box of orange Jell-O (or equivalent flavored gelatin)
1 large can of crushed pineapple
1-2 medium carrots

Make Jell-O as indicated on box, but substitute the cold water for the pineapple juice in can. A little water may be needed to measure up to the correct amount of cold liquid. Add in crushed pineapple and 1-2 grated carrots. Stir and chill for 3 hours. Stir Jell-O several times throughout the chilling time to mix the pineapple and carrots into the jell-o well; this will prevent them from floating to the top.

3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 can condensed cream of mushroom soup

1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

Preheat the oven to 350 degrees F
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper.
Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, |
then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.
Add 1 cup grated cheese & heat until melted.

3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water

Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.
Makes 2 cups.

5 pounds potatoes
1/2 lb butter
1 bunch green onions
1 pint sour cream
2 cups Cheddar cheese, grated
1 jar Hormel bacon bits

Peel potatoes and cut as if to mash. Cook until tender. Drain and return to pot. Chop green onions in 1/4 pieces tops included. Mix all ingredients in pot with potatoes while potatoes are still hot. Serve, hot. Serves 12-16.

4-5 cups Broccoli flower-ettes
1/2 red onion, diced
1/2 cup Cheddar cheese, grated
1/2 lb. bacon, fried & chopped

Combine all ingredients
Mix together: 1 cup Miracle Whip, 2 Tbsp. vinegar & 6 Tbsp. sugar.
Mix in with broccoli mixture, chill.

Preheat oven to 450 degrees F.
Coat a large skillet thoroughly with nonstick spray. Over medium heat, heat potatoes for about 10 minutes, stirring frequently and sprinkling generously with no-salt seasoning. Transfer to casserole dish and sprinkle with shredded cheese and crumbled bacon. Bake in oven about 5 minutes; sprinkle with scallions, then return to oven for another few minutes, until cheese is melted. Serve immediately with a hearty dollop of sour cream.

Sour Cream Mashed Potatoes July 15, 2005

9 or 10 large potatoes
6 ounces cream cheese
1 cup sour cream
salt and pepper to taste
butter or margarine

Peel potatoes and quarter. Boil in water until soft; drain well. Mash potatoes; mix in the cream cheese and sour cream. Continue mashing and mixing until potatoes are fluffy. Salt and pepper to taste.
At this point the potatoes can be stored in the refrigerator. To serve, place potatoes in a greased Corning casserole dish (or equivalent), dot with butter. Cover and bake at 350° for 20-30 minutes or until warm.

2 large cans chunk pineapple
1 cup sugar
2 cups grated sharp cheese
6 tablespoons flour (self-rising)
Topping:
1 stick melted butter
1 roll Ritz crackers, crushed

Drain pineapple, saving 6 tablespoons of the juice.
Combine the juice, sugar & flour; add the grated cheese & drained pineapple.
Spoon into a buttered casserole dish. Mix the melted butter & crushed Ritz crackers
together; sprinkle over the pineapple mixture. Bake at 350 degrees for 30 minutes.

Corn Fritters August 3, 2004

1 egg
1/4 c. milk
1 c. pancake mix
12 oz. can whole kernel
corn, drained or
1 1/2 c. fresh grated
corn on the cob

Blend egg and milk. Add pancake mix and stir until smooth. Fold in corn.
Drop by teaspoonfuls into 1 inch vegetable oil. Cook 4 minutes or until golden brown.

Puffy Corn Casserole June 23, 2004

1-large can cream style corn
1 large can corn niblets
1 cup sour cream
1 stick margarine (1/2 cup softened)
2 eggs

Blend ingredients. Add 1 box "Jiffy Corn Muffin Mix" Turn into a
greased casserole dish and bake at 350 for about 1 hour.

Tony Roma's Baked Corn Fritter Casserole January 4, 2004

2 boxes Jiffy Corn Bread Mix
1 (15 oz can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk. Coat the bottom of
a nonstick skillet with vegetable oil. Heat skillet to medium-high.
Drop a spoonful of corn fritter mix into skillet. Cook on each side
until lightly golden. Place on a paper towel to drain. Add more oil
as needed to complete frying all the corn fritters. Melt 2
tablespoons butter in a skillet over medium low heat. Sauté onions
and bell pepper until onions are transparent. Remove skillet from
heat. Place chicken bouillon cubes in 1 1/3 cups water and dissolve.
Preheat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add sautéed onions and bell
peppers. Add 3 tablespoons melted butter. Pour dissolved chicken
bouillon and water mixture over corn and sautéed vegetables and mix
well. Place mixture in well greased 8-inch square baking pan and
cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and
return to oven for 10 to 15 minutes.

Fancy Potatoes December 2, 2003

5# potatoes cooked & mashed (9 large)
2 - 3 oz., pkg. cream cheese
1 c. sour cream
2 tsp. onion salt
1/4 tsp. pepper
2 Tbs. butter or more (put more on top before baking)

Bake @ 350 degrees for 30 min. if hot - longer if they have been
refrigerated

Cheesy Potatoes                                                                                   December 2, 2003

2 pkg. frozen Ora Ida hash browns with pepper/onions
2 containers sour cream
2 cream of celery or chicken or one of each
Mix together well.

2 c shredded cheddar
2c cornflakes
1 stick melted butter or more if needed
Crush cornflakes, mix with melted butter and sprinkle on top
Bake 350 degrees in 9x13 dish for 45 min.

Crock-pot Green Beans                                                                       October 29, 2003 1/4 lb salt pork, diced 2 lbs fresh green beans, cut in thirds 2 medium tomatoes, chopped 2 cups beef stock 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper Spread salt pork over the bottom of a crock-pot, top with beans and tomatoes. Combine stock, salt, sugar and pepper and pour over beans. Cover and cook on High 3-4 hours. Drain before serving.

5 very large or 10 small potatoes, peeled and diced into mouth-size cubes
cooked in exactly 4 cups of water for 20 minutes with some salt in a soup pot.
While the potatoes are cooking....
Put 8 oz. of diced bacon in a non stick pan or a pan just lightly coated
with oil or what ever, and dry fry with one Spanish red onion diced very small.
When the potato's are cooked add the bacon and onion,
1 can of evaporated milk
1 can of creamed corn
2 heaping tsp. of chicken stock powder
Now just heat it all together and eat with crusty bread

1 jar of either Taco Bell or Frito Lay Salsa y queso
(cheaper brands don't taste the same)
1 package frozen chopped spinach, thawed and excess
water squeezed out

1 pkg. (12 oz) Velveeta Shells & Cheese Dinner
2 cups frozen cut green beans
1 jar (4-1/2 oz) sliced mushrooms, drained
2/3 cup French Fried Onions (1/2 can of 2.8 oz can)

Prepare dinner as directed on pkg. adding beans during last 5 minutes of cooking time.
Stir in mushrooms; heat thoroughly, stirring occasionally. Top with onions. Serves 4-6

Seven Layer Casserole January 2, 2003

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from corn)
1/2 cup onions, chopped
1/2 cup chopped green pepper
1 lb. ground beef
Salt and pepper
4 strips bacon

Place rice and corn layers in a greased 2-qt. casserole. Pour over 1
can tomato sauce and 1/2 can water. Add onion, green peppers,
uncooked beef and seasonings. Add the second can of tomato sauce and
1/4 can water. Cover meat with 4 strips of bacon, cut in halves.
Cover and bake at 350 degrees for one hour. Uncover and bake 30
minutes more or until done.

Kentucky Cornbread Salad December 1, 2002

5 cups cubed cornbread or 6 cornbread muffins, crumbled
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green pepper
1 pound bacon, cooked and crumbled
1/4 cup sweet pickle relish
1 cup mayonnaise
1/4 cup sweet pickle juice
shredded Parmesan cheese

Place cornbread cubes or crumbles in a large salad bowl. Combine
tomatoes, onion, green pepper, bacon and relish; add to cornbread.
Combine mayonnaise and pickle juice; mix well. Pour over vegetables and cornbread.
Toss gently. Sprinkle with cheese. Chill until ready to serve.

Ritz Broccoli Casserole February 20, 2002

3 pkgs. frozen chopped broccoli, thawed and drained
1 pound Velveeta cubed cheese
1/2 cup butter , melted ( 1 stick)
36 Ritz crackers-crushed-

Mix broccoli, 1/2 of the cheese and butter until well blended.
Stir in 1/2 of the crushed crackers.
Spoon into 1 1/2 quart casserole dish.
Mix remaining butter and crushed crackers. Sprinkle crackers over broccoli mix.
Bake at 350 for 35-45 min or until cheese is melted.

Green Bean Salad June 20, 2001

6 slices bacon, coarsely chopped
1-1/2 pounds fresh beans, trimmed and steamed or cooked crisp-tender, drained
OR 18 oz frozen whole green beans, thawed
1 medium yellow, red, or green bell pepper, coarsely chopped
3 T olive oil
1/4 teaspoon pepper

Cook bacon in skillet over medium heat until crisp, stirring at
least twice. Remove bacon with a slotted spoon; transfer to
paper towel to drain. Pour all but 1 T (15 ml) drippings from
skillet. Add all remaining ingredients, except bacon. Cook
about 3 minutes, stirring constantly until beans are heated
through. Transfer to a large bowl. Stir in bacon. Cool
completely. Cover and refrigerate overnight. Can be prepared at
least 2 days before serving. Serve at room temperature.

Broccoli Casserole April 4, 2001

2 bunches of broccoli
1 box of stove top stuffing
Sauce:
1 cup milk
2 Tbsp. flour
1/2 stick butter
4-6 slices Velveeta cheese

Cook broccoli (drain), put in baking dish. Over low heat, stir
flour, butter and milk until well blended (no lumps). Add cheese
until totally melted, and smooth. Pour sauce over broccoli. Make
stuffing as directed on the package (except use 1 TBSP less
water). Add stuffing over broccoli and cheese sauce. Bake at 350
degrees for 20 minutes. Great for side dish or main meal.

Candied Sweet Potatoes March 28, 2001

Bake as many sweet potatoes as you want in 350-degree oven for 2 hours or until done.
Peel, cut up & place in casserole dish. Sprinkle with cinnamon to taste & dot with
1 stick butter. Pour Aunt Jemima Light pancake syrup over all.
Bake at 350-degrees for 20 minutes.
Top with miniature marshmallow & brown in oven.

Top of Stove Baked Beans February 21, 2001

2 cans pork n’ beans
small chopped onion
˝-1 cup molasses
˝ cup catsup
8 oz can tomato sauce
4 slices bacon, diced
1 tsp Worcestershire sauce
˝ tsp dry mustard
Put all ingredients in pot & mix well. Cook over low heat 30 minutes, stirring occasionally.
May add ˝ lb. cooked ground beef to beans if you like meat in your beans.