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| to my country kitchen |
| 10 lg white potatoes 1 c bread crumbs 1 sm jar pimentos 1 green pepper, diced 1 onion, chopped 1/2 lb cubed Velveeta cheese 1/4 c melted oleo 1 can cream of mushroom soup salt and pepper to taste 1/2 c corn flake or bread crumbs Peel, cube and cook potatoes. In a very large bowl mix all ingredients together. Pour just enough milk into ingredients to moisten slightly. Pour into 9 x 13 inch pans. Sprinkle with crushed corn flake crumbs. Bake at 350* for 45 minutes. Note: To make a day ahead wait to add milk and corn flakes until just before baking the to serve it. Feeds a crowd. |
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| COTTAGE POTATOES CASSEROLE |
| 1 lg pkg frozen corn 1/2 tsp salt 1 3-oz cream cheese 1/4 c milk 1/4 tsp pepper In microwave, thoroughly heat all ingredients. |
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| CREAM CHEESE CORN |
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| 2 lb potatoes, quartered (peeling optional) 5 cloves garlic 3/4 c milk 4 Tbsp butter 1 c cream salt & pepper to taste Boil the quartered potatoes uncovered in a large pot of unsalted water until tender, about 20 minutes. Drain. Put garlic cloves, milk, butter and cream into a medium saucepan. Bring to a boil and simmer uncovered until garlic is tender, about 15 minutes. Combine all ingredients except salt, pepper and parsley in a large bowl and mash with an old-fashioned potato masher. Do not use a food processor or electric mixer. Season with salt and pepper to taste. Makes 4 servings. |
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| CREAMY GARLIC POTATOES |
| 2 cans cut green beans, drained 1/3 c milk 1 can cream of mushroom soup 1 can Durkee Fried Onions Mix green beans, soup, milk & 1/2 can onions together. Place in greased casserole dish & microwave until hot. Top with remaining onions & bake at 350 degrees 5 minutes. |
| GREEN BEAN CASSEROLE |
| FRIED CORN |
| Cut corn off cob and scrape cob. Saute corn with chopped onion in butter until browned. Too much butter makes the corn greasy and not the right consistency. |
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| After soaking in salt water for 24 hours, coat chicken pieces in mixture of one egg and 1 c milk, then in bread crumbs. Repeat. Fry in oil , about 8 minutes for each side. It does NOT absorb the salt but it is sooo juicy. |
| SALT WATER FRIED CHICKEN |
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| 2 lb (6 c.) yellow summers quash, sliced 1 c sour cream 1 c shredded carrots 1/4 c chopped onion 1 8 oz pkg herb seasoned stuffing mix 1/2 c butter, melted 1 can of chicken soup In saucepan, cook sliced squash and onion in salted boiling water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots; fold in drained squash and onion. Combine stuffing mix and butter. Mix half of stuffing mix in vegetable mixture and pour into a greased 9x12 in casserole dish. Sprinkle the rest of stuffing mix over vegetables. Bake at 300* for 25-30 minutes. Makes six servings. |
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| SUMMER SQUASH CASSEROLE |
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| ROAST PORK LOIN |
| I roast pork loin often and it can be done so many different ways. Marinade at least an hour in apple cider, orange juice, soy sauce, Italian Dressing, or whatever takes your fancy that day, and bake an hour for a 6 pound roast. Many times I roast it plain and serve with a sauce such as the following. CRANBERRY SAUCE 1 16-ounce can whole cranberry sauce 1/4 cup lemon juice 1/4 c sugar In a saucepan combine cranberry sauce, lemon juice, sugar and reserved drippings. Cook over medium heat till heated through. To serve, slice roast into 1/2 inch slices. Pass sauce. PORK MARINADE/SAUCE 1 c pineapple preserves (or make your own using 1 c crushed pineapple & 1 c sugar simmered until thick) 1 tsp dry mustard 1/4 tsp cloves 1 c barbecue sauce 2/3 c ketchup Stir & simmer a couple of minutes to mix flavors. Cool, then pour 1/2 in a large baggie with a 5 lb pork loin or roast. Marinate at least 1 hour, Use reserved sauce to pour over meat in the last hour of cooking or heat thoroughly to serve as a sauce. |
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