___________________________________________________ A GNES WALKER’S SLAW Lisa Walker ___________________________________________________ 1 head cabbage, shredded 1 bell pepper, chopped 1 onion, diced 1 c vinegar 1 c sugar 1 tsp salt 1 tsp mustard seed 1 tsp celery seed 1/2 tsp turmeric DIRECTIONS: Heat together vinegar, sugar, salt, mustard seed, celery seed, & turmeric. While hot, pour over vegetables & let cool overnight. Store in glass jar in refrigerator. ___________________________________________________ S QUASH CASSEROLE Shirley Walker ___________________________________________________ 2 T butter 4 c sliced squash 1 medium onion, chopped 2 lg eggs 1 c grated cheese 1 c milk 2 T butter 1/2 tsp salt 1/2 tsp ground pepper 1 sleeve Ritz crackers 1/4 tsp cayenne pepper DIRECTIONS: Preheat the oven to 350°F. Melt 2 T butter over medium heat. Add squash & onions, cook until tender. Add eggs in a large bowl & whisk. Add cheese & milk, whisk to combine. Melt remaining butter in the skillet used to cook squash & onions, add to squash casserole mixture. Add pepper, salt, & cayenne. Spray 9 x 13 casserole dish with cooking spray & pour in mixture. Top with crushed Ritz crackers. Place in the oven & bake for 45 minutes. ___________________________________________________ E ASY SLAW Shirley Walker ___________________________________________________ 1 pkg slaw mix 1/2 green pepper or yellow/red, chopped 1 small onion, grated Splenda to taste 1/4 c oil 1/4 c vinegar DIRECTIONS: Mix all ingredients. Let set overnight for better taste. Good with Bar-B- Que. ___________________________________________________ S WEET POTATO CASSEROLE Kathy Cushman ___________________________________________________ 2 c cooked sweet potatoes 1 c sugar 1/2 c butter 2 eggs 1 tsp vanilla 1/3 c milk Topping: ------------------------------------------------------------- 1/2 c packed brown sugar 1/4 c flour 2 1/2 T butter 1/2 c pecan pieces DIRECTIONS: Mash sweet potatoes, then add all other ingredients. Spread in casserole dish & add topping. Bake at 350° for 20 mins or more.
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