The Nelson Family Cookbook

[Table of Contents | Dedication | Breads | Soups | Vegetables | Salads ]
[Main Dishes | Cake & Frostings | Cookies, Bars, & Lefse | Pies & Desserts ]
[ Beverages, Snacks, Jam, & Pickles | Get a printable copy | Index ]


VEGETABLES


Sweet Potato Casserole

Joan Nelson


3 cups canned sweet potatoes
1/2 cup milk
2 eggs
1/2 cup butter
1/2 cup sugar

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter
1 cup pecans

Mix topping ingredients in a small bowl; set aside. Mix all other ingredients with blender (or with hand mixer on high) until smooth. Spread in greased 9 x 13 baking dish. Bake at 350° for 35 minutes. Remove and stir. Then sprinkle topping over and bake for an additional 10 minutes.

Southern Sweet Potatoes

Kim Toney


1/4 cup butter
3/4 cup sugar
3/4 cup brown sugar

2 eggs
1/2 cup whipping cream
3 cups grated sweet potatoes (raw)

Cream butter and sugars, add eggs and beat well. Combine with cream and sweet potatoes. Pour in greased 2 quart casserole. Bake at 350° uncovered for 1 hour.

Ready Ahead Potatoes

Eunice Nelson


4 pounds potatoes (12 medium)
1 (8 oz.) package cream cheese, softened
1 cup dairy sour cream
2 teaspoons salt
1/8 teaspoon pepper

1 clove garlic, crushed
1/4 cup chopped chives (may use pink and green salad onions)
1/2 teaspoon paprika
1 tablespoon butter

Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light. Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika. Dot with butter. Bake at 350° for 30 minutes until golden and heated through.

Buffet Potatoes

Kim Toney


4 medium size baking potatoes
3 tablespoons butter
salt and pepper

1/2 cup grated process American cheese
1/2 cup light cream or whole milk

Peel potatoes; cut lengthwise in strips like french fries. Place in greased baking dish. dot potatoes with butter, salt, and pepper, and cheese. Pour cream over all. Cover with aluminum foil and bake at 425° for 40-45 minutes.

Calico Beans

Deb Stanley


1/2 pound ground beef, browned and drained
1/2 pound bacon, cubed and browned
1/2 cup catsup
1 teaspoon salt
2 teaspoons vinegar

1 can butter beans
1 can pork and beans
1 can kidney beans
3/4 cup brown sugar
1 teaspoon mustard

Mix well. Bake at 350° for 40-60 minutes. Can omit hamburger and use more bacon. I use crock pot sometimes--takes 2 hours.

Carrot Casserole

DyVonne Nelson


1 package or 4-5 cups frozen carrots
or 4 cups cooked carrots
Velveeta cheese, shredded

1/3 pound oleo or butter
1 large onion, grated
potato chips

Cook carrots; sauté onion in butter; shred cheese. Alternately place carrots, onions, and cheese in layers in casserole, ending with cheese. Top with potato chips. Bake 30 minutes in 325° oven.

California Blend Vegetables

Eunice Nelson


California Blend vegetables
Velveeta cheese

1 bag crushed Ritz crackers
1/4 cup butter

Precook vegetables. Put in greased casserole. Add a layer of Velveeta cheese over vegetables and crushed crackers. Drizzle with butter. Bake at 350° until cheese melts, about 15 min.

Green & Gold Casserole

Kathryn Stanley


2 pounds zucchini
1/2 teaspoon salt
1/2 cup water
2 eggs, beaten

1/4 teaspoon pepper
1 teaspoon grated onion
1 (12 oz.) can whole corn
1/4 pound shredded cheddar cheese

Slice zucchini in 1/4" pieces; place in pan with salt and water. Cover; boil for 10 minutes; drain well and mash. Mix eggs, pepper, and onion; add to mashed zucchini. Pour in corn and cheese. Top with more cheese and bake at 350° for 30-40 minutes. This goes with any kind of meat, even my kids like it.

Scalloped Corn

Jill Kounovsky


22 saltine crackers
1 egg
1 cup milk
1/2 teaspoon minced dried onion

1/4 teaspoon salt
dash pepper
1 (17 oz.) can cream-style corn
1 tablespoon butter

Put crackers into a plastic bag and crush with a rolling pin. In casserole dish, beat egg with fork. Stir in milk, onion, salt, and pepper. Measure 2/3 cup of the cracker crumbs and add to milk mixture. Put rest of crackers aside. Add corn to milk mixture. Put butter into a skillet; melt on low heat. Pour over crumbs in bowl and stir to mix well. Sprinkle crumbs over corn mixture. Bake for 1 hour at 350°.

Pea Casserole

DyVonne Nelson


1/2 cup butter
1/2 cup onions
1/2 cup celery
1/2 cup green pepper (optional)

1 bag frozen peas
1 can cream of mushroom soup
pimento
1 can water chestnuts

Sauté butter, onions, celery, and green peppers. Add peas--mushroom soup placed on top--pimento and water chestnuts. Bake 1/2 hour, covered. Then stir gently and bake an additional 1/2 hour, uncovered.

The Nelson Family Cookbook

[Table of Contents | Dedication | Breads | Soups | Vegetables | Salads ]
[Main Dishes | Cake & Frostings | Cookies, Bars, & Lefse | Pies & Desserts ]
[ Beverages, Snacks, Jam, & Pickles | Get a printable copy | Index ]