Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

3 tablespoons butter — recipe below
2 tablespoons flour
1/4 teaspoon sugar
1/2 teaspoon onion — grated
1 cup sour cream
2 10 oz. pkgs Frozen French Style Green Beans
1 1/2 cups cheddar cheese — grated
1/2 cup cornflake crumbs

Melt 2 tablespoon butter. Add flour. Cook gently. Remove from heat. Stir in sugar, onion, and sour cream.

Fold in green beans. Place in 2 quart casserole. Cover with cheese.

Mix remaining Tablespoon melted butter with corn flake crumbs and sprinkle on top.

Bake 350° 30 min. Uncovered.

Per Serving (excluding unknown items): 284 Calories; 23g Fat (72.7% calories from fat); 9g Protein; 11g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 333mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

NOTES: Leeann Meadows – Fairfax, VA

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

1 pound fresh green beans, trimmed
1/4 cup butter
1 small onion, minced
1 rib celery — minced
1 1/2 teaspoons jarred minced garlic
1/4 teaspoon chopped fresh or dried rosemary
3/4 teaspoon salt
1/4 cup chopped fresh parsley

Bring salted water to a boil in a large saucepan; add beans, cover, and cook 10 to 15 minutes or until crisp-tender. Drain. Plunge into ice water to stop the cooking process; drain.

Melt butter in a saucepan over medium high heat; add onion and celery, and sauté 5 minutes. Add garlic, and sauté 2 minutes. Stir in beans, rosemary, salt, and parsley; sauté 4 minutes or until thoroughly heated.

Per Serving (excluding unknown items): 105 Calories; 12g Fat (96.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 528mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

4 large baking potatoes, peeled and cut into 2
inch — Â¥
pieces
2 cups Colby – Monterey Jack cheese — shredded
8 slices bacon crumbled
4 green onions — chopped
2 garlic clove — pressed
1/2 cup sour cream
1/4 cup butter softened
1 1/2 teaspoons salt
1/2 teaspoon pepper

Mash potatoes with a fork or potatoe masher. Sir in cheese and remaining ingredients. Serve immediately.

Description:
“From Ellen”

Per Serving (excluding unknown items): 43 Calories; 4g Fat (82.3% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 543mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

NOTES: Ellen had these for Breanne’s graduation dinner

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

3 cups ground cherries
1 cup sugar
1/4 cup water
5 teas pons cornstarch

Stir cornstarch into water until smooth. Add to cherries and sugar. Bring to boil. Cook about 6 minutes stirring all the time until thickened.

Add 1 1/2 tbls. butter while still hot. Pour into unbaked pie shell. Add top crust.

Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue to bake for 25 to 30 minutes. Use 8 inch pie plate.

Description:
“Pie”

Per Serving (excluding unknown items): 125 Calories; trace Fat (2.5% calories from fat); 1g Protein; 31g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

NOTES: From Freda Martin

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

2 1/2 cups ripe ground cheeries
1/2 cup brown sugar
2 tablespoons water
1 tablespoon flour

Wash ground cherries and place in unbaked pie shell. Mix sugar and flour and sprinkle over cherries. Sprinkle water over top. Cover with top crust. Seal edges securely. Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue to bake for 25 to 30 minutes. Use 8 inch pie plate.

Per Serving (excluding unknown items): 38 Calories; trace Fat (0.2% calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Other Carbohydrates.

NOTES: From the Mennonite Cookbook Nora Troyer

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

2 bags frozen kernel corn
1 1/2 cups whipping cream
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour mixed with
3 tablespoons butter
1/2 cup Parmesan cheese — grated

Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt, and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven proof dish, sprinkle with cheese and dot with butter. Refrigerate up to 4 days. Bake at 350° for 30 minutes.

Per Serving (excluding unknown items): 253 Calories; 23g Fat (77.6% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 688mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES: From: Crook and Chase show

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

12 3/4 inch thick Italian bread slices
1 cup chopped cooked ham
2 cups mozzarella cheese, — divided
3 large egggs
2 cups milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper

Place 6 bread slices in a lightly greased 11 x 7 inch baking dish. Sprinkle with ham and 1 cup cheese. Top with remaining bread slices.

Stir together eggs and next 4 ingredients; pour over bread.

Bake at 350° for 40 minutes. Sprinkle with remaining 1 cup cheese; bake 5 more minutes. Let stand 5 minutes before serving.

Per Serving (excluding unknown items): 51 Calories; 3g Fat (47.3% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Meat

1/2 cups Great northern beans and a ham bone or ham — (1/2 to 3/4)
butt

Place washed beans in a large pan. Cover about 3 inches above beans with water. Add a ham bone or ham butt at the same time. Cook slow 3 1/2 to 4 hours. Remove ham before cooking dumplings. Cover and place it in the oven to keep warm.

Dumplings:

• 2 cups flour
• Salt to taste
• 1 tablespoon heaping shortening
• 1 tablespoon baking powder
• 1/2 cup water

Place flour in bowl. Make hole in center of flour. Add shortening, salt, baking powder in hole. Crumble together with flour until not sticky. Add water and mix with fork until not sticky. Then mix with fingers until right for rolling. Add flour on board. Roll a bit of dough at a time out thin. Cut into strips and then into bit size dumplings. Drop one at a time into boiling beans. Stir occasionally to keep dumplings from sticking together. When all dough is rolled and cut and in beans, place cover on pan and cook slowly – just boil – 30 minutes. Be sure to watch them. May have to add more water. Stir occasionally.

Description:
“Meat”

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES: From Mother and her mother. Double this for when the children are all here.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 package semi-sweet chocolate chips
1 cup butterscotch chips
1 cup pecans — chopped
1 cup flaked coconut

Spray a 13 X 9 inch baking pan, melt butter in pan while oven is heating. Remove from heat. Sprinkle crumbs over butter. Pour Eagle Brand milk over crumbs. Top with chocolate chips, butterscotch chips, coconut and nugs. Press down gently. Bake at 350 degrees for 25 minutes or until golden brown. Cool. Cut into 3 x 1 1/2 inch bars.

Description:
“Cookie”

Per Serving (excluding unknown items): 2738 Calories; 184g Fat (58.2% calories from fat); 18g Protein; 279g Carbohydrate; 12g Dietary Fiber; 264mg Cholesterol; 1773mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 36 1/2 Fat; 10 1/2 Other Carbohydrates.

NOTES: From Lori Hibbert

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

3 tablespoons butter
3 large potatoes, peeled and cut into thin strips
2 tablespoons chopped fresh parsley
1 teaspoon dried whole oregano
1/2 teaspoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in a 10-inch skillet. Add potatoes; cover and cook over medium heat 10 minutes or until tender. Turn potatoes; cook, uncovered, 5 minutes.

Combine remaining ingredients; sprinkle over potatoes. Cook potatoes, uncovered, 5 additional minutes, turning occasionally to brown all sides. Remove potatoes from skillet, and drain well on paper towels.

Per Serving (excluding unknown items): 78 Calories; 9g Fat (96.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

NOTES: Southern Living