Saute in ¾ cup olive oil:

½ cup chopped onions

3 to 4 cloves garlic, chopped

Add:

1 can French-syle green beans

1 cup parmesan cheese

1 cup Italian bread crumbs

2 cans artichoke hearts, quartered

Stir all ingredients together, and put in casserole dish.  Squeeze juice of ½ lemon over the top.  Bake at 350 degrees for 20 to 25 minutes.

This recipe was given to me by Paulette Drake in Gulfport, Ms.  It’s a delicious variation on the regular green bean casserole.

1 can whole kernel corn

1 can cream style corn

1 onion, chopped

1 box Jiffy cornbread mix

1 can green chiles

1 stick margarine, melted

8 oz. Sour cream

6 oz. Grated cheddar cheese

Mix all ingredients except cheese.  Add in ½ of the grated cheese.  Pour into large casserole dish.  Top with remaining grated cheese.  Bake at 350 degrees for 40 to 45 minutes.

Teresa Willis made this for Thanksgiving one year.  It quickly became a favorite.

Zucchini or yellow summer squash

Onion, chopped

Butter

Salt & pepper

Cheddar or Co-jack cheese, grated

Slice squash into little round slices and place a layer in greased casserole dish.  Add a layer of chopped onion, salt and pepper to taste, a few pats of butter and then a layer of grated cheese.  Repeat layers once more.  Cover and bake at 375 degrees until squash is tender.

2 lbs. Carrots

Boiling water

1 large onion

1 large green pepper

1 cup sugar

1 can (10 ¾ oz.) condensed tomato soup

¾ cup cider vinegar

½ cup vegetable oil

1 tsp. Worchestershire sauce

1 tsp. Prepared mustard

Salt and pepper to taste

Peel and slice carrots into ¼ inch thick slices.  Place in saucepan; add boiling water to cover and cook for 15 minutes, until crisp tender.  Drain and cool. Slice and separate onion into rings; seed green pepper and cut into strips.  Combine carrots, onion and green pepper into large bowl.  In a saucepan, combine sugar, tomato soup, vinegar, oil, Worchestershire sauce and mustard.  Heat to boiling, stirring, until sugar dissolves.  Remove from heat and pour over vegetables; mix well.  Cover and

1 pkg. Chopped broccoli

4 cups cooked rice

1 cup chopped onion

1 cup chopped green pepper

1 cup chopped celery

1 can Cream of Mushroom soup

1 small jar Cheez-Whiz

Cook and drain broccoli.  Saute onion, bell pepper and celery in 1 stick of margarine until soft.  Combine all ingredients while hot with can of mushroom soup and jar of Cheez-Whiz.  Put in casserole dish, cover and bake for 30 minutes at 350 degrees.

2 cups mashed potatoes

8 oz. Pkg. Cream cheese

½ small onion, finely chopped

2 eggs, beaten

1 Tbsp. flour

¼ tsp. salt

1/8 tsp. pepper

3 oz. Crushed onion rings

Beat all ingredients except onion rings for 2 to 3 minutes at medium speed.  Pour into greased casserole dish.  Top with crushed onion rings.  Bake at 300 degrees for about 35 minutes.

2 ½ cups macaroni, uncooked

1 lb. Cheddar cheese, grated

4 eggs

milk

margarine

salt & pepper

Cook the macaroni in boiling water until just tender.  Layer the macaroni and cheese in a casserole dish.  Beat eggs and add a little milk and the salt and pepper to them.  Pour over macaroni and cheese.  Then add as much milk as you need to in order to bring it to the top of the macaroni.  Put pats of margarine all over top.  Bake at 375 degrees for about 45 minutes.

Laura Brown gave me this recipe of her mother’s.  It’s really good.

Cook 2 pkgs. (10-oz. Size) frozen chopped spinach according to package directions.  Drain well and squeeze out excess liquid.

Spoon spinach evenly into bottom of shallow casserole (9 x 13 works well).  Sprinkle with ½ tsp. Salt, ¼ cup very finely chopped onion, 2 tbsp. Melted butter, andd ½ cup grated cheddar cheese.

Rinse and dry 1 lb. Fresh mushrooms.  Cut in halves and sssaute in 4 tbsp. Butter until just crisp-tender.  Spoon mushrooms over cheese layer in casserole dish.  Sprinkle lightly with ¼ tsp. Garlic powder and top with ½ cup grated cheddar cheese.

Bake in preheated 350 degree oven for 20 to 25 minutes or until bubbly.

Makes 6 servings.

1 large cabbage, chopped coarse

2 large chopped onions

1 cup chopped celery

1 cup green pepper, chopped

2 tomatoes, chopped

12 slices bacon

2 tsp. sugar

Salt and pepper to taste

In a large pot, fry bacon until done, remove.  Combine all ingredients except cabbage and bacon in bacon fat, cook over medium heat approximately 10 minutes.  Add cabbage and crumble in bacon.  Cook covered approximately 35 minutes.

This is the best cabbage I’ve ever eaten.

Potato mixture:

3 cups cooked mashed sweet potatoes (or canned)

1 cup sugar

2 eggs, beaten

1 tsp. Vanilla

½ cup milk

1/2 cup butter or margarine

Topping mixture:

1 cup chopped pecans

1/3 cup Flour

1 cup brown sugar

1/3 cup butter or margarine

Combine sweet potatoes, granulated sugar, eggs, vanilla, milk and ½ cup butter or margarine.  Place in buttered casserole dish.  Combine brown sugar, flour, 1/3 cup margarine or butter and chopped pecans.  Crumble over the top of the potato mixture.  Bake at 350 degrees for 30 minutes.