12
Southern Baked Beans
1 pound lean ground beef
1 envelope dry onion soup mix
2 16-ounce cans pork and beans
1 16-ounce can kidney beans
Do not drain beans. In a large skillet brown ground beef until done. Discard
grease. Place browned ground beef, soup mix, pork and beans, kidney beans,
ketchup, mustard, and vinegar into a 3-quart casserole or baking dish. Mix
thoroughly. Place in roaster oven and bake at 350ºF for 35 to 45 minutes.
Makes 10 servings.
Corn Pudding
1
⁄
4
cup butter, melted
1
⁄
4
cup flour
6 tablespoons sugar
2 teaspoon salt
Pour butter into a 9x13-inch baking dish or pan. Tilt to coat bottom and sides of
pan. In a small bowl combine flour, sugar, salt, and pepper; set aside. In a large
mixing bowl, whisk together milk and eggs. Stir in corn. Sprinkle flour-sugar
mixture over top of corn mixture, then stir to blend. Pour into prepared pan. Place
in roaster oven and bake at 350ºF for 35 to 45 minutes or until set.
Makes 10 to 12 servings.
Creamed Potatoes
4 pounds white potatoes,
about 15 medium
3 cups half and half
3 tablespoons finely minced onion
Scrub the potatoes but do not peel. Place in a large pot and cover with water.
Place over high heat and bring to boil. Reduce to simmer and cook until done,
about 45 minutes. Refrigerate overnight. Grate the potatoes. It is not necessary to
peel them. Place grated potatoes, half and half, onion, salt, and pepper in a large
bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat.
Spoon in potato mixture. Place in roaster oven and bake at 375ºF for 1 hour.
Makes 10 servings.
3
⁄
4
cup ketchup
2 tablespoons prepared mustard
1 tablespoon vinegar
1
⁄
2
teaspoon pepper
3 cups milk
6 eggs
2 16-ounce cans whole kernel corn,
drained
1
1
⁄
2
teaspoons salt
1
⁄
4
teaspoon pepper
4 tablespoons butter
