Good Cooks’ Recipes

I got this recipe from my mother’s file. She had it since the 1970s. The can sizes might not be available these days exactly as listed. I haven’t paid attention when I’ve made it. Just use the closest size to the ones listed. I promise it’ll be fine.

Bake and Wait Beans (2 hours – serves 6)

1 (1 lb. 13 oz.) can kidney beans
1 (1 lb. 10 oz.) can pork and beans
8 oz. of thick sliced bacon
1 (8 oz.) can tomato sauce
1 large onion, sliced
1/2 cup brown sugar
1 Tablespoon vinegar
1 Tablespoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper

Partially drain beans and put into a deep casserole. Cut bacon into 1″ pieces; mix with beans. Add remaining ingredients; mix well. Bake uncovered at 325° for 2 hours.

Tags: Vegetables by wanda
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Wash and trim 5 medium sweet potatoes. Boil in salted water about 20 minutes. Peel and slice crosswise in baking dish. Slice about 1/2 inch thick.

Make a syrup (almost candy) of 2 cups sugar, 1 cup water and 1/2 cup butter.

Bake in oven until syrup is bubbley and potatoes are browned slightly around edges.

If that’s not sweet enough for ya, top with marshmallows. I shudder in bliss thinking of all that sugar! LOL

Tags: Other sweets, Vegetables by wanda
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Morrison’s Cafeteria used to make these delicious squash croquettes.

1-1/2 lbs. yellow squash, sliced
1 medium onion, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon butter
1-1/3 cup bread crumbs
1 egg, beaten
2/3 cup cornmeal
Oil for frying

Cook squash with salt in small amount of water until tender. Drain well. Saute onion in butter until tender. Mash squash and add all ingredients, except cornmeal. Chill mixture. Form into oblong croquettes and roll in cornmeal. Fry in deep fat until light golden brown.

Tags: Vegetables by wanda
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One of the best chicken salads I’ve had – with a simple, “secret ingredient” I’m convinced makes it special.

4 cups cooked diced chicken (I grind my chicken in the Cuisinart – Oh, that trusty Cuisinart!)
3 cups diced celery (Again I grind mine)
4 Tablespoons lemon juice
4 Tablespoons onion juice (The secret ingredient. Can be hard to find at times.)
2 cups mayonnaise
1 can water chestnuts (Use sliced or grind them up)
1 cup nuts of your choice
Apple cubes or grapes or both!

Mix all ingredients together and put in a deep, casserole dish.

Topping:
1 cup shredded Cheddar cheese
1 cup crushed potato chips

Put the cheese on first and top with crushed potato chips.

Cook at 250° – 300° oven, just to warm (about 30 minutes). It can be frozen.

Tags: Meats, Salads by wanda
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