John’s Green Bean Casserole (Funeral Green Beans)
2 16oz cans green beans, drained
1 small can water chestnuts
1 can mushroom soup
4 slices bacon, diced and browned
1 small onion, diced and browned
½ c. shredded cheese
½ c sour cream
1 t. Tabasco
Bake 45 minutes @ 325
Large quantity:
1 gallon can green beans, drained
3 cans mushroom soup
2 cans water chestnuts
12 slices bacon
2 medium onions
1 ½ c. shredded cheese
1 ½ c. sour cream
1 T. Tabasco
Cook this large quantity longer
Bacon-Wrapped Roasted Green Beans
Parboil Beans
Wrap small bunches in bacon
Roast in shallow, foil-lined pan
Green Bean Bundles with Hot Bacon Vinaigrette
2 lbs. fresh (or frozen VIP brand) green beans
2 large carrots, peeled into thin ribbons
1 lb. bacon, cut into 1/2 inch pieces
2 green onions, minced
1/4 cup firmly packed brown sugar
2/3 cup balsamic vinegar
1/2 cup olive oil
Parboil green beans by putting into 2 quarts boiling water for 5 minutes then draining and plunging into ice water.
Line a rimmed baking sheet with aluminum foil.
Wrap 5 or 6 green beans with 1 carrot ribbon.
Place seam side down on prepared baking sheet.
Repeat with remaining green beans and carrot ribbons.
Preheat oven to 350 degrees.
In a large skillet, cook bacon pieces over medium heat until crispy. Remove from pan with a slotted spoon and drain on paper towels; set aside.
Reserve 3 tablespoons bacon drippings in skillet; heat over medium heat. Add green onion and cook for 2 minutes, stirring occasionally.
Add brown sugar; cook for 1 minute. Stir in balsamic vinegar and cook for 6 minutes.
Remove from heat and stir in olive oil.
Drizzle hot mixture evenly over green bean bundles. Bake for 20 – 25 minutes or until green beans are tender and have started to roast.
Sprinkle with bacon before serving.
Makes 10 – 12 serving
LOEWEN BAKED BEANS
16 - 18 oz. can pork & beans
1/4 c. catsup
2 T. brown sugar
1 T. molasses
1 T. Worcestershire
1 t. liquid smoke
1 small onion (or less)
2 slices bacon, cut up
53 oz. can pork & beans
3/4 c. catsup
1/3 c. brown sugar
3 T. molasses
3 T. Worcestershire
1 T. smoke
1 medium onion
6 slices bacon
1 gallon can pork & beans
2 c. (16 oz) catsup
1 c. brown sugar
½ c. (4 oz.) molasses
½ c. Worcestershire
3 T. (1.5 oz.) liquid smoke
3 large onions
14 slices bacon
Fry onion & bacon. Mix other ingredients together.
Add onion & bacon. Bake uncovered 350 for 30 – 45 minutes. Do NOT stir while baking or before serving.
(The gallon size serves at least 25)
(We have found that Van Camp’s Pork and Beans and Heinz catsup give best results.)
SQUASH CASSEROLE
5-6 squash, sliced, parboiled, drained
(or large bag frozen sliced squash)
1 can cream of mushroom soup
2 eggs
1 T. dried onion flakes
1 jar jalapeno Cheese Whiz (or mix with plain Cheese Whiz)
Spread Cheese Whiz in bottom of 9X13 baking dish.
Spread squash over top. Mix soup and eggs and pour over squash. Sprinkle onion flakes on top.
Bake 350-375, 30 minutes or until bubbly and somewhat brown on top.
BROCCOLI RICE CASSEROLE
I box frozen chopped broccoli, cooked according to package directions
1 can cream of chicken soup
1 can water
1 stick oleo
Mix together, bring to boil and add:
2 c. minute rice (uncooked)
Turn off heat, cover and let set 15-20 minutes until rice is tender.
Add:
1 small jar Cheese Whiz
Stir till cheese is melted in. Serve Warm
Creamy Scalloped Potatoes
(from Gratin Dauphino’s of Kansas City)
Serves 6-8
1 ½ lb potatoes
2 ½ cups milk / grated nutmeg, salt, pepper
1 ¼ cups heavy cream
1 ½ oz Swiss or Gruyere cheese
1 garlic clove
Melted butter for baking dish
1. Peel and slice potatoes. Do not soak them in water. Cover with a damp towel to store.
2. Put the potatoes in a saucepan with milk.
Season with nutmeg, salt, pepper and bring to a boil. Stir frequently until tender (10-12 minutes).
3. Drain potatoes (can save milk for soup)
4. Return potatoes to pan and add cream.
Bring to a boil.
5. Cut garlic in ½ and rub it on the bottom and sides of the baking dish. Brush the dish with melted butter.
6. Arrange the potatoes and cream in the dish
and sprinkle with the grated cheese.
Bake in preheated oven at 375 degrees
for 20-25 minutes Should brown nicely.
If it gets too brown cover with foil.
Bon appetit
HARVEST POTATOES (Funeral Potatoes)
32 oz. frozen hash brown potatoes, thawed
1 can cream of chicken soup
8 oz. sour cream
8 oz. American cheese, shredded
½ cup margarine, melted
1 ½ t. salt
1 medium onion, diced
Topping:
2 c. corn flakes, crushed
¼ c. margarine, melted
Combine all ingredients in a greased
13X9 pyrex baking dish.
Top with cornflake mixture.
Bake at 350 for 45 minutes.
Bob Cavill’s Greek Potatoes
Dice and soak in water:
3 pounds potatoes (6)
Chop:
1 onion
½ red pepper
½ green pepper
Combine and mix with above:
½ c. lemon juice
1/3 c. oil
1 T. olive oil
2 t. salt
½ t. pepper
1 ½ t. dried oregano
2 cloves garlic
CHEESE POTATOES
5 medium potatoes – cut up and boil
Drain and put in greased dish.
4 T. butter or oleo
4 T. chopped onion
Cook until onions are clear
Add:
4 T. flour
1 t. salt
1 t. mustard
1 t. Worcestershire
Slowly blend in until thick:
2 c. milk
Cut up and stir in till almost melted:
½ lb. cheese
Pour over potatoes
Put crushed corn flakes, crackers,
or crumbled shredded wheat on top
Bake 350 for 20 minutes. Serves 10-12