Fabulous Fall
Fare
|
|
Submit
your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
|
|
|
Cabbage Au Gratin
Charlotte Campbell of Manquin
Ingredients:
 | 1 medium cabbage, shredded |
| 1 can cream soup, undiluted (any kind) |
| 1⁄4 cup milk |
| 1 cup shredded cheese |
| 1⁄2 cup bread crumbs |
| 2 T butter, melted |
Directions: Cook cabbage 5 to 7 minutes and drain.
Place in greased 11⁄2-qt. dish. Combine soup, milk, and cheese. Pour
over cabbage. Combine crumbs and butter and sprinkle over mixture. Bake at
350˚ for 15 minutes or until thoroughly heated.
Wanda M.�s Chili Con Queso
From Blair Johnstone of Midlothian
Ingredients:
| 1 (16-oz.) can tomatoes (Rotell Hot or Italian); add
juice and chop tomatoes |
| 2 small cans green chilies (diced and drained) |
| 2 lbs. ground chuck (salt, pepper, brown & drain) |
| 2 lbs. Velveeta cheese (cubed melts more easily) |
| 1 small can pimentos (drained) |
| dash cayenne |
| 3 to 4 t chili powder |
Chili Mac
Helen F. Costello of Reva
Ingredients:
| 3 cups macaroni |
| 1 lb. hamburger |
| 1 large green pepper |
| 1 large onion |
| 2 large cans tomatoes � chopped |
| 1 jar Cheez Whiz |
| 1 (8-oz.) pkg. of 4 Cheeses |
Dillon�s Baked Beans
From Sue Glisson of Richmond
Ingredients:
| 1 lb. hamburger (or sausage) |
| 1 medium chopped onion |
| 1⁄4 cup green pepper |
| 1⁄4 teaspoon garlic powder |
| 1⁄4 teaspoon oregano |
| 1⁄4 teaspoon basil |
| 1 T Worcestershire |
| 1 T prepared mustard |
| 1⁄2 cup brown sugar |
| 1⁄4 cup molasses |
| 1⁄2 cup catsup |
| 1⁄4 cup vinegar |
| 3 (1-lb.) cans of pork and beans |
Directions: Brown
meat with onion and pepper and drain. Add all remaining ingredients except
beans and simmer 15 minutes. Add beans and heat thoroughly in oven, on top
of stove, or in crockpot.
Breakfast Sausage Casserole
From Susan Degaetani of Chicago
| 4 slices of 12 grain bread, torn
into pieces |
| 1 lb. mild sausage (browned
and drained) |
| 6 eggs, beaten |
| 2 cups milk |
| salt and pepper to taste |
| 2 cups grated cheddar cheese |
Directions: Cover bottom of a 13-inch baking pan with
non-stick cooking spray. Spread bottom of pan with broken pieces of bread;
sprinkle browned sausage over bread. Mix eggs and milk, pour over the
sausage. Salt and pepper the mixture and spread grated cheese over the
top. Bake at 350˚ for 35 minutes. Serves 8 to 10.
Baked Mashed Potatoes
From Cindy Rector of Millboro
Ingredients:
| 8 cups mashed potatoes |
| 8 oz. cream cheese |
| 1⁄3 cup melted margarine |
| 1 t garlic salt |
| 1 egg |
| dash of pepper |
| 1 t salt |
| 1⁄3 cup finely chopped
onion |
| 2 cups sour cream |
Directions: Cook and mash potatoes. Beat in all
ingredients. Put in 21⁄2- or 3-quart greased baking dish. Bake at
350˚ for 50 to 60 minutes. Can put grated cheese on top if desired.
Can make one day and bake the next.
|
