Southern Style Corn

6 T butter
2 T flour
2 T sugar
1 t salt
1/2 cup milk
1 can whole kernel corn

• Melt butter in skillet.
• Mix flour, sugar, and salt together real well.
• Add corn, and dry mix to the butter and stir thoroughly.
• Add 1/2 cup milk.
• Cook, covered, for 10 minutes on low heat.

Texas Salad (Slaw)

1 large cabbage

1 onion

1 carrot

1 bell pepper

1 cup sugar

3/4 cup white vinegar

3/4 cup vegetable oil

1/4 cup water

2 T salt

1 t ground mustard

1 t celery seed

1/2 t turmeric

• Grate vegetables and mix sugar over them. 
• Heat vinegar, oil, water, salt and spices to boiling point. 
• Pour over vegetables and mix. 
• Refrigerate at least 4 hours before serving.

Cabbage Creole

Even if you don't like cabbage you should try this.

1 -2 lb ground beef

1 small onion, chopped

1 medium head of cabbage, chopped

1 (10 ounce) can Ro-tel

1/2 lb Velveeta, cubed

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

In a large skillet, brown beef with chopped onion. Drain, if necessary.

Return meat mixture to pan.

Add chopped cabbage (this may have to be done in batches depending on how big of a pan you use).

Cook until cabbage is somewhat wilted.

Add Rotel and continue to cook until cabbage is tender.

Add cubed Velveeta and seasonings to taste.

Cook until cheese is melted.

Serve hot.

Broccoli Casserole

1 pound Velveeta (cubed)
1 cup cooked rice
8 oz cooked broccoli
1 medium onion (finely chopped)
1 stick margarine
1 can cream of mushroom soup
1 1/2 cups crumbles Ritz crackers

• Mix all ingredients together, except crackers, and pour in a 1 1/2 quart casserole dish
• Sprinkle with crackers
• Bake at 350 degrees for 30 minutes or until crackers are toasted and cheese is melted.

Optional:  add some sliced water chestnuts to the mix or you can substitute cream of mushroom for cream of chicken

Nanny's Green Tomato Pie

People will think this one of the best apple pies they've eaten!

5 green tomatoes, chopped

1 1/2 cups white sugar

2 tablespoons cider vinegar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 cup all-purpose flour

• Place diced green tomatoes and vinegar in a large bowl.
• In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
• Pour into 9 pie crust and cover with another pie crust
• Bake at 350 degrees F for 30 to 35 minutes, until bubbly and crust is brown.

Tomato Pie

4 tomatoes peeled and sliced
1 prebaked deep dish pie crust (9 inch)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
10 chopped basil leaves
1/ cup chopped green onions
pepper and salt

• place tomatoes in a colander in single layer
• sprinkle with salt and allow to drain
• pat tomatoes dry
• layer tomato slices, basil, and onions in pie shell
• season with salt and pepper to taste
• combine cheeses and mayo
• spread mixture on top of the tomatoes and bake until the cheese is melted and slightly brown on tips

Baked Potato Spears

3 large baking potatoes
1/4 cup miracle whip
1/2 teaspoon sugar
1/4 teaspoon ground mustard
1/4 teaspoon white pepper
3/4 teaspoon garlic salt

• cut potatoes lengthwise into quarters
• mix sugar, mustard, pepper, and garlic salt together
• brush each quarter with miracle whip
• season with dry mixture
• place on an ungreased sheet pan
• bake at 375 degrees for 50 minutes or until tender and brown
• serve with favorite dip

Parma Dip and Hearty BBQ Dip recipe can be found in this blog.

Stuffed Mushrooms

The recipe I get the most request for...

3 boxes mushrooms
1 package bacon (cooked and crumbled)*
1 cup mayonnaise**
2 cups shredded sharp cheddar*
1/2 small onion chopped finely (optional)
garlic salt

• Remove stems from mushrooms and set aside. 
• Mix bacon, mayo, cheddar, onion (optional), and garlic salt(to taste).  
• Stuff into mushrooms and bake at 350 degrees until stuffing is bubbly.  Do not overcook. 
• Mushrooms are best served hot from the oven.

* amount of bacon and cheese can be adjusted to your taste
** for creamier stuffing add more mayo

Veggie Bites (aka Veggie Pizza)

Broccoli and Cauliflower and Pimentos

OH MY

2 cans crescent rolls

1 package ranch dressing mix

1/2 cup mayonnaise

1 eight ounce package cream cheese

2 small boxes frozen broccoli (thawed, drained, and florets cut off and into small pieces)

1 head fresh cauliflower (florets cut off and into small pieces)

1 small jar chopped pimentos (drained)

2 cups shredded sharp cheddar

• Place crescent rolls on a large rectangle cookie sheet without tearing apart.  Bake until just done and no longer.  Set aside to cool. 
• Mix softened cream cheese, ranch dressing mix and mayo together until creamy.
• Spread mixture on top of crescent rolls crust
• Layer all the veggies on top like you would pizza toppings then sprinkle cheddar on top. 
• Cut into 2 inch squares and arrange on a pretty plate. 
• Lightly cover with foil and refrigerate before serving.

Note:  any veggie that you like can be added to this recipe:  fresh green onions, carrots, mushrooms, tomatoes, etc. 

Green Bean Bundles

Katiebug loves these sweet bundles!
1 stick butter
1/2 cup brown sugar
garlic salt
3 cans whole green beans
1 package bacon

• cut bacon in half and wrap around 8 to 10 green beans and place in baking dish
• melt butter in microwave and mix in brown sugar
• pour over bundles
• sprinkle with garlic salt
• bake at 375 degrees for 30 minutes