SIDES:
List
of Recipes:
Aunt
Regina's cold pasta salad
Aunt
Regina's Cowgirl casserole
Aunt
Sybol's Chicken and Broccoli casserole
Aunt
Sybol’s Cornbread dressing
Aunt
Sybol's Corn Casserole
Aunt
Sybol's Hash brown Casserole
Bowtie
Pasta salad
Brabant
Potatoes
Cheesy
Turnips and Carrots
Cornbread
stuffing with sausage
Grandma
Cissie’s Summer squash casserole
Grandma
Nancy’s Cranberry Chutney
Grandma
Nancy's Hot Crab Meat Dip
Hash
Brown Casserole
Leek
Rings (onion rings)
Nan’s
biscuits
Nan's Chow chow
Nan's Squash casserole
Nanny’s
Spoon bread
Orange Marmalade (we keep around for cold season)
Paw
Paw’s cheese ball
Paw
Paw's Fried taters & onions
Pico
De Gallo with Guacamole
Pimento Cheese
Potato
Salad
Sandy's Green Bean Salad
Southwestern
Rice Salad
Spoonbread
Stuffed
potato skins
Sweet
Potato casserole
Thalhimer's
Pimento Cheese
Twice
Baked Potato casserole
AUNT REGINA'S COLD PASTA
SALAD
1 lb Pasta, cooked and
drained
1 cup Italian salad
dressing or vinaigrette
1 tbsp Salad Supreme
seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 ½ red onions, chopped
2 green peppers, chopped
DIRECTIONS
Combine all ingredients
into a large bowl and marinate overnight.
Serve cold.
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AUNT REGINA'S COWGIRL
CASSEROLE
1 lb bulk sausage, browned
and drained
½ lb bacon, cooked, drained
and crumbled
12 ounces frozen hash brown
potatoes
1 medium green bell pepper
chopped
2 tbsp chopped green onions
2 cups shredded cheddar or
Monterey jack cheese, divided
1 cup Bisquick
3 cups milk
½ tsp salt
4 eggs
DIRECTIONS
Oil a 13 x 9 glass baking
dish or spray with non stick cooking spray.
Combine sausage, bacon, has browns, bell pepper, green onion and 1 cub
cheese in a large bowl. Spread into
baking dish. Whish together Bisquick,
milk, salt and eggs until blended. Pour
over potatoes mixture. Sprinkle on
remaining cheese. cover and refrigerate overnight. Preheat oven to 375 degrees. Remove dish from refrigerator. Bake, uncovered 30 – 35 minutes or until
light golden brown around edges. Serves
12.
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AUNT SYBOL'S CHICKEN &
BROCCOLI CASSEROLE
3 cups cooked broccoli
2 cups cheese
2 cups diced chicken
½ cup mayonnaise
1 can mushroom soup
1 cup water
1 package stuffing mix
tossed with 1 stick of butter
DIRECTIONS
Place broccoli in bottom of
baking dish, spread chees on top; add chicken, add water to soup. Pour over chicken. Top with dressing and bake for 30 minutes at
350 degrees
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AUNT SYBOL'S CORN CASSEROLE
1 can cream corn
1 can whole corn
1 cup sour cream
1 box corn bread mix
1 egg
2 cups cheese
DIRECTIONS
Combine corn, sour cream,
egg and corn bread mix. Pour into baking
dish. Bake 20 minutes at 450
degrees. Remove from oven and top with
cheese. Bake until cheese melts (about
10 more minutes.
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AUNT SYBOL’S CORNBREAD
DRESSING
4 cups cornbread crumbs
2 cups biscuit crumbs
1 ½ cups onions, chopped
fine
1 ½ cups celery, chopped
fine
1 stick butter
1 teaspoon salt
3 tablespoons sage
1 teaspoons pepper
2 eggs beaten
3 cups stock
1 cup milk
DIRECTIONS
Melt butter, add onions,
celery, salt and pepper. Cook until
onions and celery are tender. Add stock
and sage. Put bread crumbs in a large
bowl. Add onions, celery and stock
mixture to the bread crumbs – stir together.
Add eggs and milk, mix well, and pour into a large baking dish. Bake for 1 hour at 400 degrees.
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AUNT SYBOL'S HASH BROWN
CASSEROLE
2 lb bag hash browns
2 sticks butter
1 pint sour cream
1 can cream of chicken soup
½ cup onions chopped
2 cups cheddar cheese
1 tsp salt
2 cups cornflake crumbs
1 tsp pepper
DIRECTIONS
Thaw potatoes, mix with
melted butter. Combine next six
ingredients, pour into dish, cover with crumbs and bake for 45 minutes at 350
degrees.
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BOWTIE PASTA SALAD
1 lb box of bowtie pasta
1 jar of Giorgio whole
mushrooms (4.5 oz size)
¼ cup fresh chopped
cilantro
2 tbsp fresh chopped chives
½ bunch fresh asparagus,
cut into 1 inch pieces
½ cup mayonnaise
2 tbsp Wasabi mayo (more,
if you like spicier)
¼ cup whole milk
1 tsp salt
DIRECTIONS
cook pasta, let cool, then
add the other ingredients. Great for a
summer picnic
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BRABANT POTATOES
2 medium baking potatoes,
peeled and cut into 1/2-inch cubes (about 1 pound)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1/4 cup chopped green
onions
2 tablespoons chopped
parsley
1 tablespoon chopped garlic
2 tablespoons butter
Put the potatoes in a
saucepan and cover with water. Boil for 4 to 5 minutes, or until slightly
tender. Drain and cool slightly. Heat the oil in a nonstick skillet over
medium-high heat. Add the potatoes, salt, and pepper. Cook, shaking the pan
back and forth, for 10 to 12 minutes, or until golden brown and crisp. Add the
green onions, parsley and garlic. Shake
the pan again for about 1 minute. Add the butter and continue shaking the pan
until it is melted. Serve immediately.
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CHEESY TURNIPS AND CARROTS
3 cups diced peeled turnips
2 cups sliced carrots
¼ teaspoon ground ginger
¾ cup water
1 teaspoon salt, divided
½ cup chopped onion
½ cup diced celery
3 tablespoons butter
3 tablespoons all purpose
flour
¼ teaspoon pepper
1 ½ cups milk
1 cup shredded cheddar
cheese (4 oz)
In a sauce pan, combine
turnips, carrots, ginger, water and ½ teaspoon salt. Cover and cook over medium high heat for 10 –
15 minutes, ore until vegetables are tender.
Drain and reserve liquid. Set
aside. In a skillet sauté onion and
celery in butter until tender, stir in flour pepper and remaining salt. Add milk and reserved vegetable liquid. Bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted. Add to vegetables and heat through.
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CORNBREAD STUFFING WITH
SAUSAGE
5 cups day-old cornbread,
crumbled
4 cups day-old biscuits,
crumbled
1 ½ cups chopped celery
1 large onion, finely
chopped
1/8 teaspoon black pepper
2 teaspoons salt
6 cups chicken broth
1 teaspoon dried sage
1 teaspoon parsley flakes
¼ teaspoon poultry
seasoning
½ cup melted butter
1 lb pork sausage, cooked
and drained
Preheat oven to 350. Mix ingredients together in a large
bowl. Place in a 9x13 pan or casserole
dish. Bake in oven, uncovered. Cook for
1 hour, adding extra broth if it starts to become too dry.
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FAMILY FAVORITE HUMMUS
1 15.5 ounce can of Chick peas, drained and rinsed (reserve liquid from can)
3 tbsp Extra virgin olive oil
3 tbsp tahini paste
2 tbsp Lemon juice
2 tsp minced garlic
1 tsp paprika
1/4 tsp ground cumin
1/4 tsp of salt
Combine drained chick peas, olive oil, tahini paste, lemon juice and garlic in food processor. Add salt to taste. Add reserved liquid until hummus is smooth and spreadable. Place in serving container, sprinkle on paprika and drizzle on extra olive oil. serve once done OR chill.
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HOLIDAY CREAM CHEESE BALL
2 8 ounce packages cream cheese, softened
1 8 ounce can crushed pineapple, drained
1 cup chopped pecans
1/4 cup diced green peppers
1/4 cup diced red peppers
2 Tbsp chopped onion
Parsley or extra chopped nuts to roll cheese ball in
Combine all ingredients until smooth. Shape into ball. Roll in parsley or additional chopped nuts
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HOT SPINACH AND ARTICHOKE DIP
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp red pepper flakes (optional)
1/4 tsp salt
1/4 tsp garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir into spinach and artichokes along with other ingredients. Serve hot.
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GRANDMA CISSIE’S SUMMER
SQUASH CASSEROLE
2 lbs or 6 cups sliced
squash
¼ cup chopped onion
1 can condensed cream of
chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz package seasoned
stuffing mix
½ cup butter
Cook squash and onions in
boiling salted water. Drain. Combine soup, sour cream – stir in shredded
carrots. Fold into drained squash and
onions. Combine stuffing with
butter. Spread half of stuffing mix in
bottom of casserole dish. Spoon
vegetable mix on top. Sprinkle remaining
stuffing mix over. Bake in 350 degree
oven for 25-30 minutes.
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GRANDMA NANCY’S CRANBERRY
CHUTNEY
1 16 oz pkg cranberry
1 cup water
2 cup sugar
1 cup orange juice
1 cup golden raisins
1 cup walnuts
1 cup celery
1 medium apple
1 tablespoon grated orange
peel
1 teaspoon ground ginger
DIRECTIONS
In a 3 quart sauce pan over
medium heat add cranberry, sugar, water to a boil. Stir frequently. Reduce heat to low. Simmer for 15 minutes. Remove from heat. Stir in remaining ingredients. Cover and refrigerate. Makes 7 cups.
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GRANDMA NANCY’S HOT CRAB
MEAT DIP
6 tablespoons butter
2 tablespoons flour
1/ teaspoon salt
3 tablespoons Sherry
2 egg yolks
2 cups half and half
1 pound crab meat
Melt butter. Add flour.
mix together until smooth. Add
cream and cook over low heat till thick and smooth. Add salt, sherry. While still hot add egg yolk and stir. Add crab meat. Serve with crackers, or chips, or fresh baked
bread.
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HASH BROWN CASSEROLE
1 Stick butter
2 lb frozen hash browns
1 medium onion chopped
1 can cream of
chicken/mushroom soup
Salt and pepper to taste
1 Small carton of sour
cream (8 oz)
1 package shredded cheddar
cheese (8 oz)
Preheat oven to 350. Lightly fry hash browns and onions in
butter. Mix together soup, sour cream
and cheese in bowl. Mix potatoes into soup
mixture. Pour into 9” x 13” pan.
Sprinkle with corn flakes. Bake for 1
hour at 350 degrees.
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LEEK RINGS (onion rings)
3 quarts oil (peanut,
vegetable, or canola)
12 ounces leeks, cleaned
and trimmed
1 ½ cups milk
1 large egg
2 cups all-purpose flour
2 teaspoons kosher salt,
plus additional for seasoning
Preheat oil in a heavy 5
quart pot over medium-high heat to 375 degrees . Slice the leeks into ½ inch wide rings
(separating them 2 layers at a time. In
a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour
and salt. Divide the flour mixture into
2 separate shallow dishes, and place milk and egg mixture in a third dish. Going 1 handful at a time, dip the rings into
the first flour mixture, then into the milk and egg, and then into the second
flour mixture. Place the handful of
rings into the fryer and fry for 1 – 1 ½ minutes, or until golden brown. Remove from the oil and set on a cookie sheet
that has been lined with paper towels to drain.
Season with additional salt at this point. Serve warm, we dip them in a honey mustard
sauce. Yum.
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NAN’S BISCUITS
2 Cups flour
½ teaspoon salt
2 teaspoons baking powder
5 tablespoons shortening
1 cup buttermilk
½ teaspoon soda
Sift flour, salt, baking
powder and soda. Cut in shortening until
mixture resembles course crumbs. Add
buttermilk, stir until dough pulls away from sides. Turn out onto a floured surface and knead 1-2
minutes. Roll out, fold and cut with
biscuit cutter. Bake at 450 12-15
minutes.
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NAN'S CHOW CHOW
1 gallon of cabbage
4 quarts green tomatoes
4-5 green peppers
1 quart onions
1 quart cucumber
Chop ingredients and blend (can be chopped in food processor - just do not pulverize). Add 1 cup of salt and 1 gallon water. Let set for one hour, then bring to a boil. Boil for 15 minutes then and drain. Mix 1/2 gallon Cider Vinegar, 6 cups sugar, 6 Tbsp dry mustard, 3 tsp celery seeds and 1 tsp turmeric. Cook for 20 minutes. Put into canning jars and seal.
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NAN'S SQUASH CASSEROLE
2 lb squash
1/4 cup onions
1 cup sour cream
1 quart jar chicken stock
1 cup shredded carrots
1/4 lb butter
1 bag of stuffing mix (18 oz)
Slice squash and onions. Cook together until tender. Add salt and pepper to taste. Add remaining ingredients except stuffing mix. Pour into casserole dish. Top with stuffing mix. Bake for 35 minutes. Can add shredded sharp cheddar cheese with stuffing mix as an optional topping.
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NANNY’S SPOON BREAD
1 ½ cups corn meal
2 teaspoon salt
2 tablespoon sugar
4 tablespoon butter
2 cups water
4 cup sweet milk
6 eggs, well beaten
Scald milk, remove from
heat. Add water and then eggs mix in dry
ingredients. Bake in greased casserole
dish at 350 degrees for 45 minutes
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ORANGE MARMALADE
**This is great to have around during cold season - it give you an extra boost of Vitamin C. Anytime we find blood oranges on sale we grab them to make this with because the color is divine.**
1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zested, finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar
EQUIPMENT: 10 8 ounce canning jars with rings and lids, funnel, tongs, ladle and 12 quart pot
Wash oranges and lemon thoroughly. Cut oranges into 1/7 inch slices using a mandoline. Remove seeds as you go. Stack orange slices together and slice into quarters. Place oranges into 8 quart non reactive pot (stainless steel or enameled cast iron) Add lemon zest, juice and water. Bring to a boil, boil approximately 10 minutes. Reduce heat and maintain rapid simmer. Stir frequently to prevent sticking. Cook for 40 minutes or until fruit is very soft. While the oranges are cooking is a good time to sterilize the canning jars, lids, and other canning items. Once the oranges are soft bring mixture back to a rolling boil, check temperature with candy thermometer or deep fry thermometer. Mixture should be 219 to 223 degrees. Boil at this temperature until mixture reaches a dark color, generally 15 - 20 minutes. Keep an eye on the pot to prevent boil overs. The mixture needs to come to a soft gel consistency. If it is runny it needs to cook more. Once it is ready spoon into prepared jars. Wipe rims and threads with a moist paper towel and top with lids. Return jars to pot of boiling water (that they were sterilized in) - as with all canning be sure the jars do not touch the bottom of the pot or each other (we put an aluminum foil spacer or folded kitchen towel in the bottom of the pot if you don't have a jar rack). Boil in jars for 10 minutes. Remove from water with canning tongs and allow to sit at room temperature for at least 24 hours. Once opened, store in refrigerator. Unopened the jars will be shelf stable.
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PAW PAW’S CHEESE BALL
2 8 oz packages cream
cheese
1 8 oz package cheddar
cheese
1 tbsp chopped green pepper
1 tsp lemon juice
1 tbsp chopped pimento
1 tbsp finely chopped green
onion
2 tsp Worcester sauce
Garlic powder to taste
dash cayenne pepper
dash salt
Shred and cream altogether
cream cheese and cheddar cheese until blended.
Add other ingredients except pecans.
Mix well, shape into a ball. Wrap
and chill for 24 hours.
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PAW PAW'S FRIED TATERS
& ONIONS
4 medium potatoes
1 medium onion
3 or 4 thin slices of fat
back (or olive oil and butter)
DIRECTIONS
Slice the potatoes and
onions about ¼ inch thick. Fry the fat back in a 10 – 12 inch cast iron skillet
until brown. Remove (if not using fat
back, add olive oil and butter in place).
Layer the potatoes and onions into the skillet starting with
onions. Add salt and pepper to each
layer to taste. Be careful if grease is
hot as it will splatter. Fry until
potatoes and onions are tender and lightly brown. Serve as a side for breakfast, or with corn
bread for supper. You can also use
turnips, parsnips, or squash in place of the potatoes. Enjoy.
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PICO DE GALLO WITH
GUACAMOLE
FOR THE PICO DE GALLO:
5 whole Plum (roma)
Tomatoes
1/2 whole Large (or 1
Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Lime Juice
Salt To Taste
Directions:
Pico de Gallo:
Chop jalapenos, tomatoes
and onions into a very small dice. (Leave seeds in your jalapenos for a hotter
Pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up
a nice-sized bunch of cilantro. Just remove and discard the long leafless stems
before chopping. No need to remove the leaves from the stems completely. Place
all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half
of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados.
Halve them lengthwise and remove the pits. Next, with a spoon scrape the Ameat@
out onto a large plate. Next, with the bottom of a clean cup (or with a fork)
mash the avocados, making sure to leave it relatively chunky. Add just a couple
of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold
together. Lastly squeeze the juice of half of a lime over the top. Give it one
last stir.
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PIMENTO CHEESE
1 lb sharp cheddar cheese
4 ounces cream cheese
7 ounce jar chopped pimentos
1/4 cup chopped olives
1/4 cup chopped sweet pickles
2 tsp sugar
1 tsp Dijon mustart
1/2 tsp dry mustard
1/2 tsp Worchestershire sauce
Red pepper to taste
Grate cheese into large bowl. Add cream cheese in bite size pieces. All all other ingredients and mix by hand with enough mayonnaise to reach desired consistency. Generally 3 or more heaping tablespoons. Refrigerate after mixing. Will keep for a couple of weeks in refrigerator if it lasts that long.
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POTATO SALAD
8 small potatoes
1 medium onion, minced
½ cucumber, peeledanddiced
¼ cup diced celery
2 tablespoons minced green
pepper
1 tablespoon minced fresh
parsley
¼ cup French dressing
1 teaspoon lemon juice
¼ cup mayonnaise
salt and pepper to taste
Scrub potatoes and cook in
boiling salted water, about 20 minutes.
Drain and cool. peel and cube and
place in salad bowl. Add onion, cucumber,
celery, green pepper, parsley and mix lightly.
In a small bowl combine French dressing, lemon juice, and
mayonnaise. Pour over vegetables. Season with salt and pepper. Mix well.
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SANDY'S GREEN BEAN SALAD
2/3 cup Apple Cider Vinegar
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SOUTHWESTERN RICE SALAD
1 1/3 cup water
2/3 cup uncooked long grain
rice
¾ cup chopped green pepper
½ cup chopped red onion
1 medium carrot, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1 pkg frozen corn thawed (16 oz)
1 can (15 oz) black beans,
rinsed and drained
2 medium plum
tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh
cilantro
1/3 cup minced chives
2/3 cup olive oil
1/3 cup lemon juice
½ - 1 teaspoon cayenne
pepper (optional)
½ teaspoon ground cumin
Cook rice and let
cool. Place in a large bowl. In a small skillet sauté green pepper, onion,
carrot and garlic in oil until crisp and tender. Add to rice.
Stir in corn, beans, tomatoes, peanuts and cilantro/chives. In a small bowl combine oil, lemon juice, cayenne
and cumin. Pour over rice mixture and
stir to coat. Refrigerate until ready to
serve.
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SPOONBREAD
¼ cup melted margarine
¾ cup while cornmeal
1 ½ cups boiling water
½ cup all purpose flour
Pinch of salt
1 ½ cups whole milk
4 eggs
½ teaspoon sugar
1 ½ teaspoons baking powder
Preheat oven to 350
degrees. Pour margarine into 8 inch
square baking pan. Place corn meal in a
mixing bowl and pour boiling water over.
Mix well. Stir in flour, milk,
eggs, sugar, baking powder and salt.
Beat with a wire whisk until smooth.
Pour into prepared pan, banke in preheated oven until firm and golden
grown, 30 – 35 minutes.
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STUFFED POTATO SKINS
4 Large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
1 cup shredded Cheddar
cheese, divided
8 green onions, sliced
divided.
Preheat oven to 350
degrees. Bake potatoes in preheated oven
for 1 hour. Place bacon in large
skillet. Cook over medium high heat
until evenly brown. Drain, crumble and
set aside. When potatoes are done and
cool, slice in half lengthwise. Scoop
out flesh into large bowl. Save
skins. Add sour cream, milk, butter,
salt ½ cup cheese and ½ green onions to potato flesh. Mix with hand mixer until blended and
creamy. Spoon into potato skins. Tog each with remaining cheese and onions and
bacon. Bake for 15 minutes.
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SWEET POTATO CASSEROLE
CASSEROLE:
3 cups mashed sweet potato
1 cup sugar
½ stick butter melted
½ cup milk
½ tsp salt
½ tsp vanilla
2 eggs beaten
TOPPING:
1 cup brown sugar
½ cup butter
½ cup flour
1 cup nuts chopped
Directions
Beat eggs, add sugar, milk,
salt and butter. Stir into potatoes, mix
well. Pour into a baking dish, sprinkle
with topping. Bake at 350 for 35 minutes
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THALHIMER'S PIMENTO CHEESE
½ cup margarine
1 tablespoon flour
1 pound sharp cheddar
cheese, shredded
1 large green bell pepper,
finely diced
½ cup shopped pemento
diced onions
In a saucepan over medium
heat, melt margarine. Add flour stirring
constantly to keep from lumping.
Continue stirring and cook until slightly thickened and pale golden. Remove from heat. Stir in cheese, bell pepper and pimento until
blended. Season as desired. Chill
thoroughly before serving.
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TWICE BAKED POTATO CASSEROLE
6 - 8 medium potatoes baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon,
cooked and crumbled
3 cups (24 ounces) sour
cream
2 cups (8 ounces) shredded
mozzarella cheese
2 cups (8 ounces) shredded
cheddar cheese
2 green onions, sliced
Cut baked potatoes into
1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with
half of the salt, pepper and bacon. Top with half of the sour cream and
cheeses. Repeat layers.
Bake, uncovered, at 350° for 20-25 minutes or until
cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.
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