"Home Cookin' Recipes"

ORIENTAL BEAN CASSEROLE

2 cans whole green beans
1/4 cup chopped onion
1 cup cooked ham, finely diced
1 tbsp salad oil
1 can bean sprouts, drained
1 cube chicken bouillon
2 tbsp soy sauce
1 tbsp cornstarch
1 can chow mein noodles

Drain green beans, reserving 1 cup liquid. Brown onion and ham in oil and combine with beans and bean sprouts in a 9 inch square baking dish. Stir together reserved bean liquid and next four ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Fold sauce into vegetables. Cover and bake at 350 degrees for 20 minutes. Remove from oven, sprinkle top with 1 1/4 cups chow mein noodles; return to oven, uncovered, for 5 minutes. Serve over remaining chow mein noodles.

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SWEET-SOUR BEANS

2 strips bacon
1/3 cup onion, finely diced
1 can kidney beans
1 tbsp sugar
2 tbsp white distilled vinegar

Cut bacon in 1/2 inch pieces. Brown lightly with diced onion. Add liquid drained from beans. Cook down to about 1/2 cupful. Add remaining ingredients and beans. Heat to serving temperature.

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COMPANY VEGETABLE CASSEROLE

1 can whole kernel corn, drained
1 can french style sliced green beans, drained
1 can condensed cream of celery soup
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups cheese flavored crackers, crumbled
1/4 cup butter, melted

Combine first 8 ingredients in a greased  2 quart casserole and bake at 325 degrees for 40 minutes. Mix crumbled crackers and butter and sprinkle over casserole. Bake an additional 5 to 10 minutes.

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DIFFERENT BEETS

1 can whole beets
1 can whole berry cranberry sauce
1 tbsp grated orange rind
1 tbsp cornstarch
1 tbsp cold water

Drain beets, reserving 1/2 cup liquid. In saucepan, blend reserved beet liquid with cranberry sauce and orange rind; heat until cranberry sauce is melted. Stir together cornstarch and cold water; add to cranberry sauce mixture. Cook over low heat, stirring constantly until thickened. Add beets and heat to serving temperature.

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HOT CHICKEN COCKTAIL SALAD

2 whole chicken breasts
1 tsp salt
1 quart water
1/2 cup mayonnaise or salad dressing
2 tbsp lemon juice
1/2 tsp poultry seasoning
1/2 tsp seasoned salt
1 can fruit cocktail, well drained
1/2 cup celery, chopped
1/2 cup slivered blanched almonds, toasted
1/2 cup cracker crumbs
2 tbsp butter, melted

Cook chicken in boiling, salted water for 40 to 45 minutes or until fork tender. Debone chicken and cut into 1/2-inch chunks. Mix together chicken, mayonnaise, lemon juice and seasonings until chicken is coated. Gently fold in the well-drained fruit cocktail, celery and almonds. Place in a 1 1/2 quart baking dish. Combine cracker crumbs and butter; sprinkle over top. Bake in a 350 degree oven for 20 minutes.

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SUPERB FRENCH-STYLE DRESSING

1 medium onion, quartered
1/2 cup white vinegar
1/2 cup catsup, (ketchup)
1 1/2 tsp salt
1 cup salad oil
1 cup sugar

Place first 4 ingredients in blender and blend. Gradually add oil and sugar until well blended. Chill. Shake before serving. Makes 3 cups salad dressing.

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FRUIT COCKTAIL CAKE

1 1/2 cups flour
1 tbsp butter
1 cup sugar
3/4 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp almond extract
1 egg, slightly beaten
1 can fruit cocktail
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tbsp butter, softened
1 tbsp flour

With mixer, blend first 8 ingredients with undrained fruit cocktail. Grease and flour a 9x9x2 inch pan; sprinkle 1/2 cup nuts in bottom. Top with batter. Combine sugar, butter, flour and remaining nuts to form coarse crumbs; sprinkle over batter. Bake at 350 degrees for 40 minutes.

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PEACH TAPIOCA CREAM

1 small pkg. vanilla tapioca pudding
2 cups milk
1 can sliced peaches, drained

Prepare tapioca according to package directions using 2 cups milk. Allow to cool a few minutes. Layer peach slices and tapioca in each of 4 serving dishes.

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BAKED BEANS

1 tbsp chopped onion
1 tbsp butter
1 can pork and beans
1/4 cup brown sugar
2 tbsp catsup (ketchup)

Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes.

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PEACHY BEAN CASSEROLE

1 can pork and beans
1/4 cup peach preserves
2 tbsp catsup
2 tsp chopped onion
1/4 tsp soy sauce
3 pieces of chicken

Combine first 5 ingredients in a 10x6 inch baking dish. To evenly coat chicken pieces with bean sauce, nestle chicken in bean mixture, skin side down. Cover and bake at 350 degrees for 1 hour. Remove covere, turn chicken over and bake an additional 30 minutes.

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SPANISH CHICKEN

1/3 cup chopped onion
1/4 cup chopped green pepper
1 tbsp butter
1 can Spanish rice
1 can tomato sauce
1 tbsp sugar
1/8 tsp garlic salt
4 pieces chicken

Saute onion and green pepper in butter. Stir in next 4 ingredients. Arrange chicken pieces in a greased 11x8 inch pan. Pour Spanish rice mixture over chicken. Bake uncovered, at 350 degrees for 1 hour or until chicken is done.

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BEANEE WEENEE PILEUP

1 can (7 3/4 oz) Beanee Weenee's
1 English muffin, split, buttered and toasted
1/2 cup shredded lettuce
1/4 cup shredded cheddar cheese

Heat Beanee Weenee to serving temperature and spoon over split English muffin. Top with lettuce and cheese. Makes 1 or 2 servings.

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SPANISH STUFFED PEPPERS

3 green peppers
1 lb ground beef
3 tablespoons chopped onion
1 can Spanish rice
2 tablespoons catsup
Parmesan cheese

Cut green peppers in half lengthwise. Steam peppers with 1 inch water in covered pan for 5 minutes. Cool quickly. Meanwhile, brown ground beef and onion; drain excess fat. Stir in Spanish rice and catsup. Spoon ingredients into green pepper halves. Place peppers in baking pan. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with Parmesan cheese.