Orange Glazed Carrots

½ cup dark corn syrup

1/3 cup margarine

1 teaspoon orange rind

¼ cup orange juice

2 pounds carrots, sliced

2 cups celery, sliced

In skillet, heat corn syrup, margarine, orange rind, and orange juice over medium heat until margarine is melted.  Cook, stirring, 10 minutes or until thickened.  Add carrots and celery.  Cook, stirring constantly, for another 10 minutes, or until vegetables are glazed.

Eleanor Wimette

Baked Beans

1 pound navy pea beans

1 teaspoon ginger

1 teaspoon dry mustard

½ teaspoon salt

1 small onion, chopped

¼ pound salt pork, cut into small pieces

1½-2 cups sugar, combination of brown and white

Soak navy beans overnight.  Cook beans for ½ hour at a slight boil.  Cool and add  remaining ingredients.  In bean pot, pot beans and add water until it is all mixed in and some of the water stays on top to keep beans covered.  Bake covered 4-5 hours, (longer if needed), at 350 degrees.  Continue to add water while cooking to keep beans submerged.  During the last hour of cooking, remove lid.

Sharon Wimette

Onion Rings

 6 medium onions

1 cup all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

1 cup milk

1 egg, beaten

 Cut onions into 1¼ inch slices and soak in ice water for 1½ hours, then drain.  Mix all other ingredients together.  Dip onion rings into batter and deep fry in hot oil until golden brown.

Nancy Brault
Sharon Wimette

Potato Dressing

Potatoes

1 pound lean hamburg

½-1 teaspoon poultry seasoning

1 teaspoon onion flakes

2-3 eggs

1-2 cups bread dressing

salt and pepper to taste

Boil and mash potatoes.  Mix hamburg and seasoning with potatoes.  After mixture has cooled add eggs and bread dressing.  Bake 45 minutes uncovered.  Remove cover and bake 15 minutes more.  Can also be used to stuff turkey.

Mabelle Bouchard

Scalloped Corn

1 egg

1 cup cream style corn

1 cup whole kernel corn, include 3 tablespoons liquid

1/3 cup milk

20-30 soda crackers, crushed

butter

salt and pepper to taste

Beat egg in a bowl with a fork until frothy.  Blend in seasonings and corn.  Add chunks of butter, milk, and most of the cracker crumbs, (reserving enough to use for a topping).  Mix well.  Turn into a buttered 1-quart casserole dish.  Top with reserved cracker crumbs and dot generously with butter.  Bake at 350 degrees for 30 minutes.

Eleanor Wimette

Deviled Eggs

6 hard boiled eggs

1 teaspoon Worcestershire sauce

¾ teaspoon salad mustard

½ teaspoon salt

2 teaspoons lemon juice or vinegar

1/3 teaspoon pepper

3 tablespoons mayonnaise

Remove shells from eggs and slice eggs lengthwise, removing yellows.  Mix remaining ingredients and egg yellows until creamy.  Spoon mixture into egg halves.  Makes 12 deviled eggs.

Eleanor Wimette

Scalloped Potatoes

2 pounds potatoes, (about 6 medium)

¼ cup finely chopped onion

3 tablespoons all-purpose flour

1 teaspoon salt

¼ teaspoon pepper

¼ cup butter or margarine

2½ cups milk

Heat oven to 350 degrees.  Wash potatoes; pare thinly and remove eyes.  Cut potatoes into thin slices to measure about 4 cups.  In greased 2 quart casserole, arrange potatoes in 4 layers sprinkling each of the first 3 layers with 1 tablespoon onions, 1 tablespoon flour, ¼ teaspoon salt, dash pepper, and dotting each with 1 tablespoon butter.  Sprinkle top with remaining onion, salt and pepper and dot with remaining butter.  Heat milk just to scalding; pour over potatoes.  Cover and bake 30 minutes.  Uncover, bake 60-70 minutes longer or until potatoes are tender.  Let stand 5-10 minutes before serving.

Sharon Wimette

Parsleyed Rice

1 cup uncooked rice

1 teaspoon salt

2 tablespoons parsley

 Mix 2 cups boiling water or chicken broth with rice and salt and pour into ungreased 1-quart casserole dish.  Bake at 350 until liquid is absorbed and rice is tender, about 30 minutes.  Stir in parsley.

Eleanor Wimette

Roadside Potatoes

1 25-ounce bag frozen hash browns

3 cups half and half, (can use 2 cups half and half and 1 cup milk)

½ cup butter

½ cup parmesan cheese

1 teaspoon salt

onions to taste

Heat cream and butter.  Add salt.  Pour cream mixture over potatoes.  Sprinkle with cheese.  Bake 1 hour at 350 degrees in 9x13 pan.

Sue Wimette