Vegetables & Side Dishes

Baked Beans

2 c. navy beans

1/2 lb. Jack’s homemade bacon

2 tsp. salt

2 tbsp. molasses

4 tsp. dry mustard

2 c. boiling water

12 tbsp. ketchup

4 tbsp. brown sugar

1 onion, chopped

Soak beans overnight, drain then rinse. Add 2 cups of water and boil about 1 hour till tender. Add rest of ingredients and bake at 450 for one hour.

Bonnie Zuckschwerdt

Broccoli Cheese Casserole

1 c. celery, chopped

1 lg. onion, chopped

1 stick butter

2 (10-oz.) packages of frozen broccoli, thawed

1 c. instant rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 (8-oz.) jar of Cheez Whiz

Preheat oven to 350 degrees. In a large skillet saute celery & onion in butter. Drain and add to baking dish. In a bowl, mix broccoli, rice, mushroom soup, chicken soup, and Cheez Whiz. Add mixture to baking dish and bake for 45 minutes uncovered. Note: you can add silvered almond if you enjoy a crunch.

Marci Stehle

Baked Corn Casserole

1/2 c. butter

3/4 c. green pepper, chopped

1/3 c. onion, chopped

1 (17-oz.) can of creamed corn

1 (17-oz.) can of whole corn, drained

3 lg. eggs

1 (8.5oz) package corn muffin mix

4 oz. shredded cheddar cheese

Preheat oven to 350 degrees. In a skillet, saute green pepper, butter, and onion till crisp. In a large bowl combine cream corn, whole corn, eggs (well beaten) and corn muffin mix. Mix ingredients together and sprinkle with cheddar cheese. Bake at 350 degrees for 55-65 minutes uncovered. Serve and enjoy.

Marci Stehle