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VEGETABLES &
SIDE DISHES

Canned Corn Casserole

INGREDIENTS
DIRECTIONS

1  15-oz can well-drained whole kernel corn
1  15-oz can cream-style corn
1 box Jiffy corn muffin mix
1/2 cup sugar
2 eggs, well-beaten
1 stick margarine, melted
1 cup sour cream

  1. Preheat oven to 350Ëš

  2. Mix all ingredients in a bowl

  3. Pour into a well-greased 9 x 13-inch baking dish

  4. Bake for 45 - 60 minutes, or until center is firm

​

       from American Profile Hometown Cookbook

Praline Sweet Potatoes

INGREDIENTS
DIRECTIONS

3 cups cooked, mashed sweet potatoes
   (may also used canned - if you use canned potatoes, don’t cook. I use one large 29 oz can and one small 15 oz can)
1 cup sugar
2 eggs
1 tsp vanilla
1/3 cup milk
1/2 cup melted butter or margarine
Topping:
1 cup firmly packed brown sugar
1/2 cup flour
1/3 cup butter or margarine, slightly soft
1 cup chopped pecans

  1. Preheat oven to 350Ëš

  2. Combine all ingredients except topping in mixing bowl

  3. Beat with mixer until smooth

  4. Pour into greased 2-quart casserole

  5. Combine topping ingredients until crumbly

  6. Sprinkle on top of potatoes

  7. Bake for 30 minutes until hot and bubbly around edges

Tomato Relish

from Thelma "WoWo" Farris

​
INGREDIENTS
DIRECTIONS

tomatoes - 28-oz can and 14-oz can
3/4 - 1 cup sugar  (to taste)
jalapeno peppers, chopped
1/4 to 1/2 cup onion, chopped
salt
1 cup vinegar

  1. Combine all ingredients into saucepan

  2. Bring to boil, then simmer

  3. Cook slow until it has cooked down -- 1 –2 hours

​

We can never recall a meal where peas were served that tomato relish was not also on the table. “Peas AND tomato relish” are one dish!

Corn Casserole

from Maureen Barth, Crockett, Tx

INGREDIENTS
DIRECTIONS

1 cup cooked rice
1 stick butter or margarine
chopped onion to taste
1/2 green bell pepper
1 cup whole kernel corn
3/4 lb Velveeta cheese, grated
salt and pepper
milk

  1. Preheat oven to 350Ëš

  2. Saute onion and green pepper in butter

  3. Add corn and cheese to mixture, season with salt and pepper

  4. Add a little milk

  5. Fold in rice

  6. Cook 30-35 minutes

Broccoli and Rice

INGREDIENTS
DIRECTIONS

1 cup minute rice
1/2 cup chopped celery
1/2 cup chopped onion
1 stick melted butter or margarine
1  10-12 oz pkg frozen broccoli, thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 of 15-oz jar Cheez Whiz

  1. Preheat oven to 350Ëš

  2. Saute celery and onions in small amount of oil or butter until well done

  3. Mix all ingredients except cheese

  4. Place in greased 9" x 13" baking dish

  5. Spread cheese spread on top of mixture

  6. Bake 45 minutes until edges are browned

Corn Chowder Casserole

from Thelma "WoWo" Farris

INGREDIENTS
DIRECTIONS

1 can cream style corn
1 can whole kernel corn, undrained
1 small onion, chopped
2-oz jar pimento, chopped fine
2/3 cup milk
1 egg, beaten
1 cup cracker crumbs
1 cup grated cheddar cheese
1/4 cup melted margarine or butter
2 Tbs sugar
1/2 tsp salt
1/4 tsp pepper

  1. Preheat oven to 350Ëš

  2. Combine all ingredients in greased 2-quart casserole

  3. Bake 1 hour or until bubbly and slightly brown

​

​

WoWo’s recipe says, “Easy to make and delicious,” but neither Karen or I ever remember her making it...so, including it here for posterity!

​

My Pinto Beans

from Betty Jo Stevens

INGREDIENTS
DIRECTIONS

2 lbs dry pinto beans
1 ham steak
salt
pepper
1  10-oz can Rotel X-tra Hot Diced Tomatoes
Chili powder

  1. Wash beans and then soak for several hours

  2. Put in Crock Pot

  3. Saute ham steak – add to beans

  4. Cook overnight on low

  5. Add tomatoes and remaining ingredients

  6. Keep seasoning to taste

  7. Cook until done

Mom's Hominy

from Betty Jo Stevens

INGREDIENTS
DIRECTIONS

2  15-oz cans white hominy, drained
1  10.5-oz can beef consomme soup
1 Tbs butter
pepper to taste at end

  1. Combine first three ingredients in saucepan

  2. Cook on medium heat until it cooks down and thickens

  3. Pepper optional

Mom made this often when we were growing up, and I made it for our kids. Abby now makes it too. It’s yummy and easy! ~ Karen

Green Bean Casserole

INGREDIENTS
DIRECTIONS

2  14-oz cans French style green beans
garlic powder
1 beef bouillon cube
black pepper
1 can cream of mushroom soup
American cheese slices
French’s crispy fried onions

  1. Cook beans in saucepan with garlic, pepper and bouillon

  2. Drain half the liquid from the beans

  3. Add mushroom soup

  4. Pour into baking dish coated with non-stick spray

  5. Tear cheese slices into squares and arrange on top of beans, then poke them down into beans/soup mixture

  6. Bake until hot and bubbly

  7. Remove from oven and cover with crispy onions

Ranch Style Beans

from Dene Manning, Quitman, Tx

INGREDIENTS
DIRECTIONS

2  15-oz cans Ranch Style beans
1 can Rotel tomatoes with green chilies
1/2 lb bacon
1/2 onion (chopped fine)
garlic powder

  1. Simmer beans and tomatoes in sauce pan

  2. Fry bacon crisp – drain on paper towel

  3. Saute onion in bacon drippings (or add more onion to taste) and add to bean mixture

  4. Crumble bacon and add to beans

  5. Sprinkle with garlic powder

  6. Simmer 5-10 minutes

Creamy Jalapeno Corn

INGREDIENTS
DIRECTIONS

8-oz cream cheese
1/2 stick butter
1/2 cup milk
2 chopped jalapeno peppers (seeds removed)
2  11-oz cans white shoepeg corn, drained
shredded cheddar cheese

DOUBLE FOR 9X13 PAN

  1. Preheat oven to 350Ëš

  2. Mix cream cheese, butter, milk, and jalapenos in saucepan over medium-high heat until creamy

  3. Add corn and mix well

  4. Pour in 9" x 9" greased casserole dish

  5. Sprinkle with grated cheese

  6. Bake 20 minutes or until cheese melts and mixture is hot and bubbly

Macaroni and Cheese

DeeDee Original

INGREDIENTS
DIRECTIONS

1  12-oz pkg large macaroni
2 Tbs soft butter
black pepper
1  1/2 cups milk
Velveeta cheese
American cheese
grated cheddar cheese
2 eggs
1-2 cups milk

​

Notes:
If your dish isn’t deep enough, this will make a mess in your oven.
When baking, if cheese starts to get too brown on top, you can lay a piece of foil over it while it finishes cooking.

  1. Cook in salted, boiling water for 7 minutes

  2. Drain and add 2 Tbs soft butter and sprinkle with black pepper

  3. In saucepan put 1 1/2 cups milk on low and drop Velveeta and American cheese into milk stirring often until cheese melts. Add enough to make it cheesy.

  4. Butter the bottom and sides of a baking dish

  5. Layer half the macaroni in bottom, tear American cheese in pieces and spread across the macaroni

  6. Top with a LOT of cheddar cheese

  7. Pour half of sauce mixture over your dish

  8. Repeat steps 5-7

  9. Beat 2 eggs with 1 cup milk and pour over the entire dish, add more milk if needed until liquid in dish is about half full

  10. Bake for about an hour until golden brown - it’s done when you can see corners and sides browning

Potato Salad

INGREDIENTS
DIRECTIONS

4-6 medium potatoes (depending on crowd)
2-3 boiled eggs
sweet pickle relish
chopped Del-Dixi sweet pickles
Miracle Whip mixed with a little mustard
sprinkle of sugar or tsp of sweet pickle juice
salt and pepper

  1. Wash and boil potatoes until tender

  2. Cool before peeling (can be cooked ahead of time)

  3. Dice potatoes into medium cubes, sprinkle with salt and pepper

  4. Add remaining ingredients to create the dressing

  5. Mix together to cover potatoes adding more dressing as needed

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Cast all your anxieties on Him because He cares for you.

1 Peter 5:7

Copper Pennies

INGREDIENTS
DIRECTIONS

​2 lbs carrots, peeled and sliced
1 can condensed tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp Worcestershire sauce
1 tsp mustard
1/2 medium onion , chopped or sliced in rings
1 green bell pepper, chopped or sliced
1 tsp salt
1 tsp pepper

  1. Cook carrots in salted water until barely tender

  2. Rinse in cold ice water, drain and pat dry to remove excess water

  3. Mix in other ingredients

  4. Marinate several hours or overnight, turning vegetables several times before serving

  5. Serve cold

Easy Baked Beans

INGREDIENTS
DIRECTIONS

​2  15-oz cans pork and beans
ketchup, a couple of squirts
brown sugar, couple of heaping tablespoons
mustard, a squirt or two
Worcestershire sauce, several dashes
Tabasco sauce, a dash or two

  1. Combine ingredients in saucepan - I never measure the seasonings. You can’t mess this up. Just taste until it is right for you.

  2. Stir until well mixed

  3. Bring to a low boil then simmer on cooktop for 10-15 minutes

  4. Stir often to keep from sticking

Fresh Squash

INGREDIENTS
DIRECTIONS

3-5 medium yellow squash
butter
salt
pepper
sugar

  1. Wash squash and slice

  2. Steam squash with a little water until tender

  3. Mash squash and transfer to skillet

  4. Add butter and cook until it starts browning

  5. Add salt, pepper and a little sugar to taste

Fresh summer vegetables are some of the best eating there is. Squash is one of our favorites, along with fresh creamed corn. For either, all you really need are basic seasonings to let the flavor of the veggies shine.

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