SQUASH DRESSING

2 (6-OZ) pkgs Mexican cornbread

2 lbs yellow squash, sliced

2 cups water

1/2 cup butter

1 cup chopped onion

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup sliced green onions

1 can cream of chicken soup

2 cups milk

1/2 tsp salt

1/4 tsp pepper

Bake cornbread as directed. Cool, crumble and set aside. Combine squash and water in a large pan. Bring to a boil, cover, reduce heat and simmer 8 minutes or until tender; drain and set aside.

In a large skillet over medium-high heat, melt butter. Add onion, celery, green pepper, and green onions. Cook, stirring constantly until tender.

Combine cornbread, squash, onion mixture soup, milk, salt and pepper. Spoon into a lightly greased or sprayed 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated through.

file photo not this exact recipe

BAKED NOODLE-GROUND BEEF DISH

This is just another old casserole recipe from my young days in Southern Indiana.  Quick, easy, and tasty was in style 60 years ago and it is still so today!

1 1/2 lb ground beef
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder

While the noodles cook, brown the ground beef in a skillet with the onion.  When beef is no longer pink, drain.

In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well.  Add the soup, water, salt, pepper, and chili powder.  Pour the mixture into a buttered baking dish, shred remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly

free clipart

AVOCADO AND CORN SALSA

1 tbsp lime zest

1/4 cup fresh lime juice
2 tbsp canola or olive oil
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper
2 cups fresh (or frozen, thawed) corn kernels
1 cup halved grape tomatoes
1 small avocado, peeled and diced
1/3 cup diced red onion
2 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
salt and pepper to taste

In a large bowl, whisk together the lime zest, lime juice, oil, mustard, and red pepper. Stir in the remaining ingredients until mixed together.

Yield: 6 servings

Note: File photo

HOMEMADE CONEY SAUCE

This is the recipe an old local family-owned restaurant in my childhood hometown used for their coney sauce. Several years ago, the restaurant closed. I was saddened to see it go. I am in my 70s and remember hearing the story of how I grabbed my mother's vanilla coke when I was a baby and dumped it in her lap at said restaurant.

hamburger meat (desired amount)
lots of finely chopped celery and onion
Brown the above together and add several dashes of soy sauce, 2 pinches of sugar, and 1 can of tomato soup, undiluted.

Simmer mixture for at least 30 minutes Stir often to keep from burning. This mixture freezes.

The picture below is a file photo but it reminds me, as best my childhood memories hold, of that sauce.

APPLE DIP

 

1 brick (8-oz) cream cheese, softened

1/3 cup brown sugar
1 tsp vanilla extract

Combine all three ingredients and mix well. Chill.

Serve with apple slices.

Yield: 1 1/3 cups

Note: This is a file photo.

 

EASY PECAN DATE BARS

1 pkg (2-layer size) white cake mix

1 egg
1/3 cup butter

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, cut the butter into the dry cake mix using a pastry blender or two knives until the mixture is crumbly. Add the egg and mix well - mixture will remain crumbly. Pat mixture onto the bottom of the prepared baking pan.

Topping:
1 pkg (8-oz) chopped dates
1 1/2 cups chopped pecans
1 cup water
1/2 tsp vanilla
powdered sugar for dusting top

Combine the dates, pecans, and water in a medium saucepan; bring mixture to a boil. Reduce the heat and simmer until thickened, stirring constantly. Remove from the heat and stir in vanilla.

Spread the date mixture evenly over the crust.

Bake at 350 degrees for 25 to 30 minutes. Remove from oven and cool completely. Before cutting into bars, sprinkle the top with powdered sugar.

May be stored in an airtight container and redusted lightly with powdered sugar before serving.

free clipart

MEXICAN PAN PIZZA

2 1/2 cups biscuit baking mix (such as Bisquick)

1/2 cup yellow cornmeal
1/2 cup water
1/4 cup butter, melted
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 tsp chili powder
1/4 tsp ground cumin
1 can (15-16 oz) refried beans
1 1/2 cups shredded Mexican-blend cheese
Garnishes: chopped tomatoes, shredded lettuce, sliced pitted ripe olives, additional cheese, etc to suit your taste

Preheat oven to 425 degrees.

In a medium bowl, combine the biscuit mix, cornmeal, water, and butter; mix together well. Pat dough on bottom and up sides of a greased 15 x 10-inch jellyroll pan.

Bake crust at 425 degrees for 10 minutes; remove from oven.

While crust bakes, brown the ground beef with the onion in a large skillet, stirring to break up; drain well. Return to skillet and stir in the tomato sauce, chilies, bouillon, chili powder, and cumin. Cook, stirring, until the bouillon is fully dissolved.

Spread the beans evenly over the baked crust; spoon beef mixture over the beans. Sprinkle the cheese overall.

Bake at 425 degrees for 10 minutes.

Remove from oven and garnish as desired before cutting into squares to serve.

Yield: 8 to 10 servings.

FILE PHOTO

HOT CHICKEN SALAD

2 tbsp melted butter

2 cups Corn Flakes
2 tbsp chopped pimento
3/4 cup Real Mayonnaise
2 cups cooked chicken, diced
3/4 cup diced celery
1/2 tsp salt

Pour the butter over the Corn Flakes, set aside.  Blend remaining ingredients. Put in a 1 1/2 qt. casserole; top with Corn Flakes. Bake 15 minutes at 300 degrees.

Note: This is an old recipe from a childhood friend of my late mother's. You probably already know that I won't allow chicken to enter my mouth. But my mother who was diabetic enjoyed this salad without raising her blood sugar so I am posting it here.

Note: File Photo

PEANUT BUTTER COOKIES

1/3 cup vegetable shortening*

1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup creamy peanut butter
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
Lightly grease 2 baking sheets or line them with parchment paper; set aside.

Beat together the shortening, sugars, egg, vanilla, and peanut butter until combined and smooth.

Add the flours, baking soda and salt to the peanut butter mixture; beat gently until well combined. This is a rather dry dough and may take some time to come together. This dough will be stiff. Drizzle with a little water only if absolutely necessary to get dough to be cohesive.

Drop by tablespoonfuls about 2-inches apart on the prepared pans. Use a fork to flatten each cookie to about 1/2-inch thickness, making criss-cross pattern with fork tines.

Bake at 350 degrees 12 to 16 minutes only until the edges start to brown, the tops will not be brown. Remove from oven and cool on wire rack.

Yield: Approximately 2 dozen cookies.

*May substitute 1/2 cup butter to make a softer cookie, if desired. That is not a misprint - sub 1/2 cup butter for 1/3 cup of shortening.

file photo