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Hartselle Enquirer

Recipes for anyone’s taste

Falkville news

Punch
1 cup sugar
2 cups water
1 small can pineapple juice
juice of one lemon
4 cans of Coca Cola
Combine all ingredients. Serve over ice. Makes 12 servings.

Asparagus
1 small can cut asparagus, drained
1 can cream of mushroom soup
1/3 cup pecans
1/2 cup grated cheese of your choice
1/4 cup milk crushed corn flakes
Combine all ingredients into baking dish, cover with corn flakes. Bake at 300º for 45 minutes.

Lima Bean Casserole
1 (10 ounce) frozen lima beans
2 tbsp. chopped onion
1/2 cup grated cheese of your choice
1 (10 ounce) can cream of mushroom soup
1/3 cup milk
1/2 tsp. salt
dash of pepper
Boil lima beans for a few minutes, place into a casserole dish. Add chopped onion and grated cheese. Combine soup and milk. Season with salt and pepper. Pour over beans. Bake covered at 350º for 45 minutes.

Broccoli
2 packages frozen
chopped broccoli, cooked
1 small jar pimento
2 cans cream of celery
soup
buttered bread crumbs
Mix all ingredients except bread crumbs. Place into baking dish (two quart dish.) Top with bread crumbs. Bake at 350º for 20 to 30 minutes or until bubbly. Makes 8 servings.

Sweet Potato Pudding
3 eggs
3 cups cooked sweet
potatoes
1 cup sugar
1 tbsp flour
1 cup milk
1 stick of margarine
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
Mix all ingredients well. Place in baking dish and bake at 350º for one hour. Makes 6 servings.

Mixed Vegetables Cornbread Muffins
1 stick margarine, melted
1 cup mixed vegetables
4 eggs
8 ounces shredded cheddar cheese
Mix ingredients. Pour into muffin liners and place them into muffin tin. Bake 25 minutes on 400º.
For variation, try using one cup Italian stewed tomatoes instead of the mixed vegetables.

Sweet Potato or Pumpkin Pie
1 (14 ounce) can sweet potatoes or 1 can pumpkin
3/4 cup milk
1 cup firmly packed brown sugar
2 eggs
1/2 tsp. salt
1 9 inch pie crust, unbaked
Pre-heat oven to 350º. Combine sweet potatoes or pumpkin, milk, brown sugar, eggs, cinnamon and salt in a mixing bowl and blend until smooth. Pour into pie crust (cover pie crust edges with strips of foil to prevent excessive browning.) Bake for 40 minutes or until knife inserted in center comes out clean.

Cooking Tips of the Week –
Never cook a roast cold. Let it stand at least an hour at room temperature. Brush with oil before and during roasting – the oil will seal in the juice.
Use glass or china bowls to mix salads in instead of metal bowls.
Reduce the heat of the oven by 25º whenever cooking in glass dishes.

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