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Lima Bean Casserole        From:  Sue Dillard Dempsey

One frozen bag of limas
One can cream of celery soup
2 cups of sharp cheddar cheese
2-3 Tablespoons of Pimentos from a jar
2 Tablespoons of melted butter

(I've added 3/4 cup of mayonnaise and it is great)  JPetty

Cook Limas till tender.   Drain.  In a casserole mix Limas, soup, cheese, pimentos and butter.  Top with crushed Ritz or other butter flavor cracker.  Bake for 25 minutes at 350 degrees.

 Cabbage Casserole            From: Jackie Crawford Petty

1 medium cabbage cut into small pieces
Ritz or other cracker crumbs
2 cups of mild to sharp cheddar cheese

Basic White Sauce:

Melt butter and gradually add flour, mix well.  Add Milk, stir over medium heat until milk boils and sauce is thick.  Salt and pepper to taste.

4 Tablespoons of butter
4  Large Tablespoons of flour
3 Cups of Milk
salt and pepper to taste

Boil cabbage until tender.  Boil sauce until thick.  Layer cabbage in a large casserole dish.  Add   of sauce, salt and pepper.  Add a layer of cheese.  Start over with cabbage, sauce and cheese.  Top with toasted bread crumbs.  Bake for 30 to 40 minutes at 350 degrees.

Macaroni and Cheese         From:  Betty Jones Kalinka

1 large box of macaroni  cooked and drained
1 stick of margarine
3 cups of grated cheddar cheese
1 large can evaporated milk
1 cup milk
1 can cheddar cheese soup
salt and pepper

Mix half of cheese and cooked macaroni and all other ingredients.  Sprinkle remaining cheese on top.  Cook at 400 degrees till lightly brown on top.
(I usually add more cheese)