This was Deanna’s grandmother’s recipe. It wouldn’t be Thanksgiving at our house without it.
1/2 loaf sandwich bread (cubed)
1 pkg cornbread (cooked and cubed) (I use a box of Jiffy cornbread mix)
I onion (chopped)
1 stem celery (cut fine)
4 hard boiled eggs (chopped)
1 to 2 T. Sage (I use more, flavor to taste)
Broth, enough to make moist
Mix all ingredients together. Bake until light brown or onions and celery are done. About 45 minutes at 325-350 degrees.
This salad is so good!!! I had it at my friend Dana’s house and then I begged her for the recipe.
1 head Romaine lettuce
1/2 white onion chopped (or sliced)
1 green apple (cut up in bite size pieces)
½ cup dried cranberries
¼ to ½ c. sliced almonds (candied)
(It is best to make it the night before.)
1 cup sugar
¾ cup red wine vinegar
½ cup oil
1 T. fine ground black pepper
½ to ¾ c. parsley chopped fine
Mix all ingredients together in large bowl and enjoy!
To candy almonds – Place ¼ c. sugar in a small pan and add the almonds. Heat the almonds on med high. Stir often. You can add a little more sugar if you need to, to cover all almonds. When they are brown, lay out on wax paper to cool. Then add to salad.
This recipe is one that I got from my ex-mother-in-law years ago. She used to make it almost every time I came to visit and fortunately I got to take the recipe with me when my ex and I split up. I don’t have any pictures because it has been a while since I’ve made it, but I assure you it is very yummy!
1 ½ cup uncooked elbow macaroni
¼ cup margarine or butter
½ tsp salt
¼ tsp. pepper
¼ cup flour
1 ¾ cups milk
8 oz. (8-10 slices) American cheese
Cook macaroni as directed on package. Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour with whisk. Cook over low heat stirring constantly until mixture is smooth and bubbly. Remove form heat. Stir in milk. Heat to boiling, stirring constantly, on medium heat. Remove from heat. Stir in cheese until melted.
Place macaroni in ungreased 1 ½ quart casserole dish. Stir cheese sauce into macaroni. Crumble potato chips on top. Cook uncovered in 375◦ oven for 30 minutes.
Makes approximately 5 servings.
This recipe is one I’ve had in my recipe box for years now. It was given to me by a friend, Edna Lysinger.
1 qt Green Beans
1 pkg Broccoli (frozen)
1 pkg Cauliflower (frozen)
2 Cans Cream of Mushroom Soup
1 Can Water chestnuts
Heat vegetables. Mix in soup. Top with cheese and margarine.
Bake at 350 degrees for approximately 30 minutes.
I believe this recipe was shared with me by Aliesha Beauleau, by way of Deanna. It quickly became one of my favorites.
(1/2 recipe pictured)
2 lbs. Potatoes O’ Brien
1/2 cup melted butter
1 tsp. salt
1/4 tsp. pepper
16 oz. sour cream
10 oz. cheddar cheese
1 can cream of celery or mushroom soup
Mix together in large bowl. Bake at 350 degrees for 1 1/2 hours.
You can also cover the top with cornflakes: Mix 3-4 tablespoons melted butter with 3 cups of cornflakes. Cover the top and bake. Watch to make sure corn flakes don’t burn. (I think I have also had it with crunched up potato chips on top)
This recipe originally came from a church cookbook, although I have no idea which one. My dad used to make it when I was a kid and I actually didn’t care for it much then. Now that my tastes have changed a bit it has become one of my favorite side dishes. It is especially good served next to some spicy enchiladas.
1 16 oz. can whole kernel corn (pour juice out)
1 16 oz. can cream style corn
1 box Jiffy corn muffin mix
8 oz. sour cream (can sub ¼ cup milk for this)
½ cup butter, melted
1 cup grated cheddar cheese
Directions: Mix all ingredients together in a large bowl. Pour into a greased 9×13 inch pan. Bake for 15 minutes at 350 degrees. Sprinkle the top with cheddar cheese and bake another 20 minutes or until done.