Southern Style Squash Casserole

Southern Squash Casserole was a standard in my house growing up. Both my Grandmother and Mother cooked it all the time. It was sweet and tasty and you need get your vegetable for the day.  I believe the influence was from the French colonists who first settle in the area in 1719. The recipe is easy to cook, great for parties and everyone will like it.

Southern Squash Casserole
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from My Grandmother's Recipe Box 

•  2 pounds squash
• 2 eggs
• 1/2 medium onion, chopped
• 6 tablespoons margarine or butter
• 1/2 cup milk
• 3 tablespoons brown sugar
• 1 teaspoon sale
• 1 1/2 cups shredded cheddar cheese
• Ritz crackers 10 per layer
• Butter or margarine  

 Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.

Bon Appetite ! 

Click here for a printable version of this recipe

Beans Supreme

When  you  look  at  the  name  of  this  recipe,  you  might  not  think  you  want  to  try  it.  I  will  admit  when  I  saw  it, I thought that  it  was  unique.  I  will  tell  you  its  very  tasty  and  something  I  think  you  kids  will  like.  ( You  can  take  the mushrooms  out,  if  your  kids  do  not  like  them. )  I  laughed  when  I  read  it  because  it  had  pork  and  beans  in  it,  I have  not  had  them  since  my  children  were  young.  I  did  find  out  that  Pork  and  Beans  on  toast  is  England favorite  food.

 Bean  Supreme

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by  River Roads  Cookbook

2  pounds  ground  beef
1/4  cup  bacon  drippings
1  large  onion,  chopped
1/2  green pepper,  chopped
1  can  (4 ounce)  mushrooms
1  can   (16 ounce)  stewed  tomatoes
1  can  tomato  soup  (undiluted)
1  can  ( 1  pound, 13  ounce )  pork and beans
1  can  (16 ounce)  red  beans
1 1/2   teaspoons   salt
Dash  of  cayenne  pepper
1  tablespoon  Worcestershire Sauce
1 1/2  cups  sharp  cheese,  grated

Brown  meat  in  drippings  in  heavy  skillet;  add  onions,  green  pepper,
and  mushrooms.  Cook  until  vegetables  are  lightly  browned.  Add  tomatoes. soup,  beans,  salt  and  Worcestershire  sauce.  Put  in  a  2  1/2.  quart  casserole.  'top  with  grated  cheese  and  bake  at  350°  for  about  1  hour.  Serves  10-12.
Bon  Appetite !

Click  here  for  a  printable  version  of  this  recipe -  Miss  Kate's  Cookbook