Vegetables

Marinated Cucumbers

1/2 cup white vinegar
1 tbsp oil
1 tsp sugar
2 tbsp instant minced onions
1 tsp season salt
1/4 tsp pepper
4 cups peeled and sliced cucumbers

Mix well, allow to marinate overnight.

Crunchy Corn Casserole

1/2 cup chopped green pepper
1 tsp margarine
1 can cream style corn
2 tsp chopped pimiento
1 egg, slightly beaten
1 can french fried onions

Saute green pepper in margarine until soft.

Add corn, pimineto, egg and 1/2 can of fried onions.

Pour into 1 1/2 quart casserole.

Bake at 350 degress for 25 minutes.

Sprinkle remaining onions on top, and bake 5 more minutes.

Eggplant or Squash Souffle

2 cups cooked mashed eggplant or squash
1 cup bread crumbs
1 cup milk
1 1/2 tbsp onion
2 tbsp butter
1 cup grated cheese
3 beaten eggs
salt and pepper to taste

Mix all ingrediants well.

Place in a greased casserole and cook for 45 minutes at 350 degrees.

Best Baked Beans Ever

1/4 cup oil
3 sliced onions
16oz can kidney beans, drained
16oz can chili beans, drained
16oz pork and beans, undrained
1 small can green lima beans, drained
1 cup firmly packed brown sugar
1/4 cup catsup
1/4 cup vinegar
1/4 teaspoon garlic powder
1 tsp prepared mustard

saute onions in oil.

Drain onions and combine with remaining ingrediants.

Place mixture in greased casserole, chill overnight.

Bake at 350 degrees for one hour.

Browned Paprika Poatoes

6 medium potatoes, peeled
1 tbsp oil
1/4 cup crushed corn flakes
1 tsp paprika
1 tsp salt

Brush potaotes with oil.

Roll potatoes in mixture of corn flakes, salt and paprika.

Bake in a covered, greased baking dish.

Bake at 425 degrees for about 45 minutes, or until potatoes are tender.