VEGETABLES

GREEN BEAN CASSEROLE

2 cans or 1 quart drained green beans

1 can (11 oz) cream of mushroom soup

1 Tb. soy sauce

1 can French fried onions

1/2 cup grated Monterey Jack cheese

Mix together saving some onions for top. Bake at 350  degrees until bubbling. The cheese and soy sauce are optional but they make it better.

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PICNIC BEANS (Mom)

8 slices bacon, finely diced

2 large cans pork and beans (1 lb 12 oz each)

1/2 cup brown sugar

2/3 cup catsup

1 tsp dry mustard powder

1 medium onion (chopped)

Partially fry bacon and drain grease. Spoon bacon into 2 quart casserole. Add other ingredients and mix well. Bake uncovered in 350 oven for 1 1/2 to 2 hours or until thickened and bubbly. Stir several times to insure even heating.
We always had these beans for our Easter picnic with ham, potato salad, deviled eggs, etc.

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YUMMY POTATO CASSEROLE

2 lb bag frozen hash browns
(or 8 potatoes cooked and grated or mashed)

2 cups sour cream

1 can cream of chicken soup

2 cups grated cheese

1/4 cup melted butter (optional)

1 Tb minced onion

salt and pepper

corn flakes for topping

Mix together; put in 9x13 pan top with cornflakes and bake for 35 minutes at 350 degrees.
Dani adds french-fried onions or garlic or Ranch Dressing Mix to vary this recipe.
They call this recipe "Funeral Potatoes" in Utah now.

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ADA 'S SUMMER SQUASH

Yellow crookneck squash

Onion (optional)

Butter

Salt and pepper

Wash, cut up vegetables and steam (in steamer or microwave), mash and add salt, pepper, and margarine.

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MOM'S GREEN BEANS

1 slice bacon

1/4 cup chopped onion

1 can green beans

Fry bacon, add onion and saute together until onion is browned slightly. Remove from heat add undrained green beans. Boil together for about five minutes. Drain before serving.
This is best with green beans fresh out of the garden.

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GRANDMA'S SUCCOTASH (Grandma Burgess)

1 can green beans

1 can corn

1/2 cup chopped onion

- or 1 Tb dried minced onion

Boil together for five minutes. Drain and add a little butter. Serve.
We really like this. I've never had the kind made with lima beans.

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MOM’S CARROTS

Peel and slice carrots. Cover with water and boil until tender. Drain; add a couple of Tablespoons of butter and the same amount of sugar.
Heat until sugar melts. Adjust butter and sugar according to how many carrots you have.
We had this nearly every Sunday with roast and potatoes and gravy when I was a child.

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