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Created by Sue
Updated December 17, 2000






Salads & Dressings


CRANBERRY APPLE MOLD SALAD

INGREDIENTS
1½ cups boiling water
1 8-oz pkg (or 2 small pkgs) cranberry Jell-o® or any red Jell-o flavor
1 cup cold water
1 medium apple, chopped
¼ cup chopped nuts (we prefer pecans)
1 can (16-oz) cranberry sauce
¼-½ cups chopped celery
DIRECTIONS

Dissolve Jell-o in boiling water. Add cranberry sauce and cold water, stirring well. Refrigerate for 1½ hours until thickened. Stir in apple, celery and nuts. Refrigerate for 4 hours.
Makes 10 servings. (I use a glass baking dish slightly smaller than 9x13".)

From Aunt Jane.



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Side Dishes


BAKED BROCCOLI & LIMA BEANS

INGREDIENTS
1 pkg frozen chopped broccoli, uncooked
1 pkg frozen hook* lima beans, partially cooked
1 can mushroom soup
1 pkg dry onion soup
1 cup sour cream
1 can water chestnuts (drained & cut up)
1½ cups Kellogg's® Rice Krispies
1 stick melted butter
DIRECTIONS

Mix the first six ingredients. Mix melted butter with Rice Krispies and pour over top of vegetable mixture. Bake uncovered in 325 degree oven for 45-50 minutes.

From Aunt Jane: "This used to be a must for Thanksgiving and Christmas dinners."

* Hook lima beans are the large size lima beans as opposed to the "baby" limas.

CAMPBELL'S® GREEN BEAN CASSEROLE

INGREDIENTS
1 can (10¾ oz) Campbell's Cream of Mushroom Soup
½ cup milk
1 tsp soy sauce
dash pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
DIRECTIONS

Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1½-quart casserole dish. Bake at 350 degrees for 25 minutes or until hot. Sprinkle with remaining onions. Bake 5 minutes.

From Sue. "An updated old favorite. I remember making this dish in junior high school home ec class."


ESCALLOPED CORN

INGREDIENTS
1 can of creamed corn
1/3 cup milk
1/3 cup sugar
1 can whole kernel corn, undrained
1 cup sour cream
1 pkg. Jiffy® cornbread mix
2 eggs
½ cup oil
DIRECTIONS

Mix all ingredients together. Add salt and pepper to taste. Bake uncovered in 9x13-inch pan for one hour at 350 degrees.

From Aunt Jane: "This is a popular 'carry-in' dish in our area. Very tasty and also simple to make!"


POTATOES NACHO STYLE

INGREDIENTS
1 bag of Ore-Ida® Potatoes O'Brien, frozen
1 can of Campbell's® Cream of Mushroom soup
1 can of Campbell's® Nacho Cheese or Cheddar Cheese soup
DIRECTIONS

Cook in crockpot for two to four hours depending on the setting. Or you can also cook this in the oven for about an hour at 350 degrees.

From Tim.


SPINACH AND POTATO CASSEROLE

INGREDIENTS
6 large potoes, peeled and boiled
1 pkg (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
½ cup butter or margarine
1 pkg (10 ounces) frozen chopped spinach, thawed and drained
2 tsp salt
1½ tsp dill weed
¼ tsp pepper
DIRECTIONS

In a large mixing bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-quart casserole dish. Bake at 375° for 20 minutes. This dish can be prepared ahead and refrigerated, then baked (adjusting baking time) just before serving. Yield: 8 servings.

From Yvonne: "This recipe is from Taste of Home magazine."


SWEET POTATO SOUFFLE

INGREDIENTS
2 cups yams
2 eggs
1 cup milk
½ tsp cinnamon
1¼ cups brown sugar
¾ stick butter
½ tsp nutmeg
DIRECTIONS

Cook, drain and mash yams. Add remaining ingredients, mix well. Cook for 20 minutes at 400, spread topping, cook 10 more minutes.

TOPPING
¾ cup breakfast (corn) flakes
¼ cup chopped nuts
½ cup brown sugar
¾ stick butter
DIRECTIONS

Melt butter and mix in remaining ingredients.

From Tim: "I make this one a lot for Thanksgiving. It tastes like pumpkin pie with all the brown sugar and butter."


VEGETABLE MEDLEY

INGREDIENTS
10 ounce pkg. each of frozen:
    broccoli cuts
    cauliflower heads
    Brussels sprouts
1 lb of Muenster cheese
1 tsp. salt
dabs of butter
DIRECTIONS

Precook each of the frozen vegetables until just thawed, about 4 minutes. Drain, mix together with salt. Grate or chop the Muenster cheese. Butter or spray casserole dish and layer vegetables, dabs of butter, and cheese into the dish, ending with layer of cheese on top. Bake uncovered at 350 degrees for 30 minutes.

Microwave version: Microwave each vegetable on high setting for 2 minutes, mix together, add cheese. Bake for about 5 minutes covered in the microwave.

From Aunt Fran: "This recipe is a family favorite. At Christmas, I like to add chopped green and red peppers to this dish. Makes a very Christmasy-looking dish."

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Soups & Chowders


NEW ENGLAND CLAM CHOWDER

INGREDIENTS
½ stick butter
1 medium onion, diced (½ cup)
2-3 cans of 6½- or 8-ounce minced clams, with juice
1 quart Half&Half
1 tsp salt
¾ tsp white pepper
1 medium potato, cubed
1 cup Potato Buds®
DIRECTIONS

Sauté onion in butter for 5 minutes. Combine remaining ingredients, except Potato Buds, and cook over medium heat, stirring occasionally. Add Potato Buds and simmer 10 minutes longer.

From Yvonne: "I usually partially cook the potato and then add it to the chowder. Also, I add more Potato Buds as we like it thicker. The recipe says it serves 6, but that's never enough. I usually double it if it's for more than the two of us."


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