Mix everything together. Drop by tablespoons into hot oil. Cook until browned
then turn and cook other side.
Fry bacon until done. Remove bacon from pan (leave grease). Cut cabbage into bite
size pieces. Fry in grease until lightly browned and tender. Crumble bacon and add to
cabbage along with vinegar, salt and pepper.
Cook broccoli. Mix soup, cheese, rice, salt, pepper and milk. Heat until cheese
is melted. Drain broccoli and combine with onions and celery. pour into casserole dish.
Cake at 350-375° for 15 to 20 minutes.
Cover beans with water. Add onion and garlic and cook at least 3 hours on low.
Or until beans are tender. Drain liquid and reserve. Pour 1 cup of this liquid into large
frying pan. Add ½ tsp. pepper. Heat to simmer. When liquid is simmering, add ½ cup beans.
Mash them against side of pan combining with liquid.
Add more liquid then more beans. Continue until ½ the beans are mashed coarsely.
Let mixture simmer gently until it thickens. Then combine contents of frying pan with
remaining beans. Season to taste with salt, cumin and chili powder.
½ cup cornsyrup
1 tbsp. cornstarch
¼ cup vinegar
2 cups diced beets(cooked and drained)
Combine syruup, cornstarch and vinegar. Boil 5 minutes. Add beets and keep hot for
15 minutes to blend flavors. Chill before serving.
The beans and carrots must be cooked separately.
Beans: Drain most of the water from the beans. Put the garlic and a pat
of butter in a saucepan, add beans, cover and cook on high until good and hot.
Carrots: Put 3 pats of butter in a pan, add sugar, then carrots. Cover and cook
on high for about 5 minutes. Reduce heat and summer for about 15 to 20 minutes
until done. Combine the two veggies and serve.
Boil squash until tender. Drain liquid and mash squash. Combine all ingredients except small amount of cheese for topping. Pour into greased cassarole. Bake for 1 hour at 350°.
Mix all ingredients. Pour into greased pan. Place in pan of hot water. Bake at 325 for 1 1/2 hrs or til firm.