WESTERN CHILI CASSEROLE

 1 lb ground beef
1 cup chopped onion
1/4 cup chopped celery (optional)
1-15 oz can chili, w/beans (you may find a small can of this as 15 oz is hard to find)
1/4 tsp pepper
2 cups (slightly crushed) corn chips 
1 cup shredded cheese (or cheese soup)

Brown meat - add onion. Mix all ingredients, adding corn chips last 15 minutes. Whole chips on top. 

Bake 350* for 10 mins - serves 6 

NOTE: I l believe this should be cooked for at least 30 minutes, since it states to add chips in LAST 15 minutes, yet the recipe I have states to cook for 10 mins. I think that was referring to after adding the chips, to cook another 10 minutes)

KENTUCKY SPOON BREAD

 3/4 cup yellow corn meal                                   2 tbsp melted shortening
2 cups milk                                                          1 cup milk
1 tsp. salt                                                              3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap-lined greased 2-quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy. 

FRONTIER SCALLOPED POTATOES

 These have a baked potato flavor. Thoroughly scrub and rinse potatoes so you can eat the skins. You will find that the skins add interest to the appearance of the dish and are in the credit column of good nutrition. 

Turn on oven at slow (300*F). Grease a 1 1/2 quart casserole. Scrub potatoes vigorously and rinse well, cut away ends and any bruises or flaws; slice very thin; 4 medium size potatoes. 

Melt in saucepan: 2 Tbsp butter or margarine
Add, stirring until combined: 3 Tbsp. all purpose flour, 1 1/2 tsp salt, 1/8 tsp pepper

Gradually add, stirring constantly:
2 1/2 cups milk

Continue cooking about 5 minutes, or until thick, stirring constantly. Combine sliced potatoes and sauce; pour into casserole, cover.  Bake 1 to 1 1/4 hours. Uncover and continue baking 20 to 30 minutes, or until potatoes are done and top is browned. Serves 6

No name or information on where this came from. 

SWEET POTATO PUFF

 6 Servings - 2/3 c each

2 c mashed sweet potatoes

3/4 c hot milk

3 tbsp Butter or margarine

1/4 tsp salt

1/4 tsp allspice

1 tbsp grated orange rind

2 eggs

To the sweet potatoes add the milk, fat, salt and allspice and orange rind. Mix well. Separate eggs. Beat the egg yolks and add to sweet potato mixture. Beat egg whites until stiff and fold the potato mixture into the whites. Place in a baking dish and bake at 250* for 45 minutes. 

(Garden Way)

SOUTHERN YAM PUDDING (BLENDER)

 3 c diced, peeled raw sweet potatoes or yams
1 1/2 c milk
1 c sugar
1 egg
1 1/2 Tbsp butter or margarine 
1 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice

Chop all ingredients 220 seconds. Pour into greased 1 1/2 quart casserole. Bake at 250* 1 hour to 1 hour and 10 minutes, stirring once or twice during baking. Makes 6 servings. 

This is an old recipe that was in a box of recipes I got at an auction about 20 years ago. This is a typed recipe, which most of them were. I do not know where or who it came from. 

MEXICAN MEAT PIE

 6 slices bacon
1 # ground beef
1 cp whole kernel corn
1/4 c finely chopped green pepper
1/4 c fine chopped onion
1/4 c corn meal
1/2 tsp oregano
1 1/2 tsp chili powder (or more)
1 tsp salt
1/8 tsp pepper
8 oz can tomato sauce
1 egg
1/4 c milk
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 1/2 c grated cheese

Oven 425*

Fry bacon, break into pieces. Brown beef, drain, stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 tsp salt, pepper and tomato sauce. Prepare crust (below). Place meat mixture in pie shell. Bake at 425* for 25 mins. Combine egg, milk, 1/2 tsp salt, mustard, Worcestershire sauce and cheese. Spread on top then top with bacon pieces. Bake 5 mins or until cheese melts. Let stand 10 mins before serving.  

Pie Crust

1 c flour
1/3 c firm bacon drippings
2 Tbsp corn meal
3 to 4 Tbsp water

Mix same as regular pie shell roll out 1/2 inch make rim. 

Enjoy eating. 

Not sure where this recipe came from.

Creamy Broccoli Noodles

2 Cans creamy mushroom/chicken soup 

Cooked noodles

1/2 sack frozen broccoli

1 cup grated cheese

Heat soup, pour over noodles. Mix in broccoli & cheese. Sprinkle some cheese over top. 15 mins in Microwave or 25 mins in 350* oven. 

Note: No title or information on where it came from. 

SWEET POTATO PONE

6 sweet potatoes, peeled and grated                           4 eggs
1 cup milk                                                                   1/2 cup butter
1 cup molasses                                                            1/2 tsp cinnamon
                                                                                    1/2 tsp nutmeg

Beat eggs, sugar and milk; add grated sweet potatoes. Stir and add other ingredients. When well beaten, pour into buttered pan and bake 1 hour at 350*.

"Granny's Hillbilly Cook Book" - Irene Ryan - Cathey Pickney

CINNAMON-CANDIED SWEET POTATOES

3 tbsp butter or margarine
1/4 cup brown sugar
1/2 tsp cinnamon
1 (1 lb. 7 oz) can Sweet Potatoes in syrup

Melt butter in skillet. Add brown sugar, cinnamon and 1/4 cup syrup drained from sweet potatoes. Simmer a few minutes and add drained sweet potatoes. Cook over medium heat, stirring frequently, to coat potatoes with glaze. Makes 4 servings.

(Time Saving Country Cookbook)

SWEET POTATO SOUFFLE

1 cup milk                                                 2 eggs, separated
1/2 tsp salt                                                1/2 cup raisins
2 tsp sugar                                                 1/2 tsp nutmeg
2 tbsp butter                                               1/2 cup chopped walnuts
2 cups mashed sweet potato                         15 marshmallows

Scald milk with next 3 ingredients. Add to potato and beat well. Beat egg yolks and add to potato mixture. Stir in raisins, nutmeg and nuts. Fold in beaten egg whites and pour into 1 1/2 quart casserole. Top with marshmallows. Bake in slow oven (325 degrees) 45 minutes, or until set.

Makes 6 servings.

HONEY SPICED SWEET POTATOES

6 or 7 meduim sweet potatoes                                          1 cup honey or maple-blended syrup
Boiling, salted water                                                      1/2 tsp cinnamon
1/4 cup melted butter or margarine                                   1/4 tsp nutmeg

Cook sweet potatoes in boiling, salted water 30 to 35 minutes or until tender. Heat oven to 350 degrees. Peel potatoes; cut in 1/2 slices. Combine butter or margarine, honey, cinnamon and nutmeg. Place potatoes in buttered, shallow 1 1/2 qt casserole in layers, pouring honey mixture over each layer. Bake 35 to 40 minutes or until glazed, basting sever times with syrup in casserole.

 Makes 6 servings.

DINNER-IN-A-DISH

5 tbsp fat                                                     1/4 tsp pepper
1 medium onion, chopped                           2 eggs, well beaten
2 green peppers, sliced                                2 cups canned corn
1 lb hamburger                                             4 medium tomatoes, sliced
1-1/2 tsp salt                                                 1/2 cup dried bread crumbs

Melt 4 tbsp fat in a skillet and saute onion and peppers for 3 minutes. Add meat and seasonings. Remove from heat. Stir n eggs and mix well. Place 1 cup of corn in a baking dish, then half the meat mixture, then a layer of sliced tomatoes. Repeat: cover with crumbs. Dot with remaining fat. Bake in a moderate oven (350*) 35 to 45 minutes.

Serves 4

EGGPLANT CASSEROLE

1 medium eggplant                                              2 eggs, beaten
1 tsp salt                                                               1 tsp chopped onion
1 cup soft bread crumbs                                       1/4 tsp sage (opt)
1/4 cup melted butter                                            Salt and pepper to taste
                                                                              (hand written underneath - sugar)

Peel eggplant; cut into 1/4" slices. Boil in salted water until tender; drain. Mash; add bread crumbs, butter, eggs, onion, sage, salt and pepper. Place in casserole. Bake 350* for 30 minutes or until brown.

6 servings.

(Favorite Recipes - Vegetables)

ZUCCHINI CASSEROLE

4 large zucchini squash
1/2 cup flour
1 tsp. salt
2 eggs, slightly beaten
1/4 cup drippings, or oil
2 cups canned tomatoes
1/2 tsp. salt
2 cloves garlic (minced)
2 tsp chopped parsley
1/2 cup grated sharp cheese

Cut squash in half and then into thin lengthwise slices. Dip into seasoned flour and then eggs. Saute in drippings until brown on both sides. Cook the tomatoes, salt, garlic and parley together for 10 minutes. Place half of squash into casserole, then half of cheese, and half of sauce. Repeat, finiing with cheese. Bake at 350* for 30 minutes.

(Mary Meade's Country Cookbook)