FREEZER CORN
8 c. raw corn, freshly cut from the cob. 2 c. water 3/4 c. sugar 2 tsp. salt 1/2 stick butter or margarine
Cook 8 - 10 minutes, stirring. Cool and freeze.
GLAZED BABY CARROTS
1 lb. fresh, frozen or canned whole baby carrots 2 T. butter or margarine 1/4 c. br. sugar
Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through. Yield: 4 servings.
CANDIED SWEET POTATOES
Slice 6 pared cooked sweet potatoes. Place in greased casserole. Add a syrup made of 1 cup brown sugar, 1/4 cup water, 1/4 cup butter, 1/2 tsp. salt. Bake at 350 for 45 min. , basteing occasionally.
BROCCOLI AND RICE CASSEROLE Sue Burch
2 sticks butter 2 cans cream of mushroom soup 1 large pkg. frozen chopped broccoli 2 cans milk 1/2 c. chopped onions 1 tsp. salt (can be omitted) 2 c. diced Velveeta cheese 1 c. uncooked minute rice
Melt butter in large pan or Dutch oven. Add broccoli and onions. Saute this. Add cheese, stir until slightly melted, add soup and milk. Add salt and minute rice. Bake at 350 for 1 hour.
ONION-ROASTED POTATOES
2 lbs. red potatoes, sliced 1/2 inch thick or in chunks 1/3 cup vegetable oil 1 envelope dry onion soup mix
Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13 x 9 x 2 in. baking pan. Cover and bake at 350 for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Yield: 6 - 8 servings.
MAKE AHEAD WHIPPED POTATOES
2 1/2 lbs. potatoes, peeled, quartered and cooked 1 (3oz) pkg. cream cheese, softened 1/2 - 3/4 cup sour cream 1/4 c. butter or margarine, softened 1/2 tsp. garlic salt, if desired salt and pepper to taste paprika, if desired
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. Transfer to a greased 1 1/2 qt. baking dish. Sprinkle with paprika, if desired. Bake, uncovered at 350 for 30 minutes or until heated through. Yield: 6 - 8 servings.
ZUCCHINI STUFFING CASSEROLE
4 med. zucchini, peeled, sliced 1/2 inch thick 3/4 c. shredded carrot 1/2 c. chopped onion 6 T. butter or margarine 2 1/4 c. herbed stuffing cubes 1 can condensed cream of chicken soup 1/2 c. dairy sour cream
Cook zucchini in a little boiling, salted water till tender; drain. In saucepan, cook carrot and onion in 4 T. of the butter or margarine till tender. Remove from heat; stir in 1 1/2 cups of the herbed stuffing cubes, the soup, and sour cream. Gently stir in zucchini. Turn into 1 1/2 quart casserole. Melt the remaining butter; add remaining stuffing cubes. Toss gently and place on top of casserole. Bake at 350 for 30 - 40 minutes. Makes 6 - 8 servings.
CARROT CASSEROLE
1 lb. carrots, cut in slices and cooked. Melt 1/2 c. butter or margarine and 1/3 of an 8 (oz) Velveeta cheese together and pour over carrots. Top with crushed Ritz crackers. Use 8 x 8 in. pan. Bake at 350 for 15 - 20 minutes.
Can use mixed vegetables also with the carrots.