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CASSEROLE ONION BREAD

1 cup milk
3 tbsp sugar
1 tbsp salt
1-1/2 tbsp butter
3/4 cup warm water
2 pkg dry yeast
1/2 cup minced onion
4 cups all-purpose flour

Scald the 1 cup milk.  Stir in sugar, salt  and butter.  Cool to lukewarm.
Measure 3/4 cup warm water into large warm bowl.  Sprinkle in yeast.  Stir until dissolved.  Add lukewarm milk mixture; mixed onion, and unsifted flour.  Stir till well blended, about 2 minutes.

Cover mixture; let rise till double in size, about 45 minutes.  Then stir batter vigorously about 1/2 minute.  Turn batter into greased 1-1/2 qt. round casserole, or two greased 9 x 5 x 3-inch loaf pans.

Bake uncovered in preheated oven at 375 º for 1 hour or till done.

TURKEY DRESSING CASSEROLE

2 to 3 cups roasted turkey
Leftover dressing
Gravy
Buttered bread or cracker crumbs

Dice turkey. Fill a 9 x 13-inch buttered pan 1/2 full with leftover dressing or a package of dressing made according to directions.

Spread 1/2 of gravy over dressing. Sprinkle with all of diced turkey. Top with remaining gravy and sprinkle with buttered bread or cracker crumbs.

Gravy: If there is no leftover gravy, make with 3 cups chicken broth thickened with flour and boiled until gravy consistency.

Bake at 350 degrees for 1 hour.

Serves 4 to 6.

HEARTY SOUP MIX 

3 cups green split peas
3 cups alphabet macaroni  
1-1/2 cup rice  
2-1/2 cups pearl barley 
2-1/2 cups lentils 
4 cups dry minced onion

Combine all ingredients so they are evenly distributed, store in an air-tight container.

For 6 to 8 servings of soup, add:
 1-1/3 cups mix 
 6 cups water 
 1-1/2 tbsp. salt

Bring to a boil. Cover and simmer 1 to 1-1/2 hours.

Add: 
 2 sliced carrots
 1 or 2 stalks celery (chopped)
 1-1/2 cups cabbage (shredded)
 two 15 oz cans of tomato sauce
 24 ounce can of vegetable juice cocktail
 cooked meat (if desired)

Simmer 20 more minutes, until vegetables are cooked.

PUDDING MIX 

1-1/2 cup sugar
2-3/4 cup dry milk
3/4 cup cornstarch
1 tsp salt

Combine all ingredients and stir until well blended. Store in tightly covered container. Makes about 24 servings of pudding. Keep mix on hand and you'll always be able to fix a good dessert or snack fast.

Vanilla or Chocolate Pudding from Mix 

1-1/4 cup pudding mix 
2-1/2 cups water
1 egg, beaten
1-1/2 tsp vanilla
1 tbsp butter (optional)


Combine pudding mix and water in saucepan. Cook over medium heat, stirring constantly, until thickened. Add butter and remove from heat.

Stir some of the hot mixture into the beaten egg, then blend this mixture into the pudding and cook one minute. Remove from heat and add vanilla, pour into dessert dish
.
Serve warm or chilled.

Makes six servings.

Variation: For chocolate pudding, add 1/4 cup cocoa (as in Hershey’s).

TOMATO TOPPER

This is a very sweet Southern condiment. It makes a delicious topping for roast beef, black-eyed peas or butter beans.

16 oz can whole tomatoes
1 small onion, chopped
1 hot or bell pepper, chopped
1 cup granulated sugar (or less)
1/4 tsp salt
Cornstarch, if needed

In a saucepan over medium heat, cook the tomatoes, onion and pepper until onion and pepper are tender.

Add amount of sugar preferred. Cook until thick. Cornstarch may be added to thicken if the sauce does not become thick enough.

CARROT PATTIES

1-1/2 cups cooked, mashed, carrots
1 cup mashed, cooked, potatoes
2 tbsp melted butter 
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp dry breadcrumbs
1 egg yolk
1/2 tsp salt
1/8 tsp ground black pepper
All-purpose flour
Hot vegetable oil

Combine first nine ingredients, mixing well. Shape into 8 patties and dust each lightly with flour.

Fry in hot oil until browned on both sides; drain on paper towels.

Serves 6 to 8

These are good with Country-style gravy on top! -- Linda

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