Instructions:
Blanche the beans in boiling water for 3 minutes; drain. Plunge the beans into a bowl of ice water to stop the cooking process; drain.

Divide the beans into 4 equal portions. Wrap each portion with 1 slice of bacon and secure with wooden pick. Arrange the bundles in a 1 1/2 quart baking dish. Combine the brown sugar, melted butter and garlic in a bowl and mix well. Drizzle over the beans. Bake at 350 for 30 minutes.

Mom Carver

Instructions:
Cook potatoes until tender; drain and set aside.

In a large saucepan cook onions in the butter until tender. Add cabbage; cover and cook about 5 mins. Stir in soup, milk, cheese and seasonings. Cook until cheese melts. Carefully stir in potatoes.

Spoon potato mixure into a lightly greased 2-quart baking dish. Combine bread crumbs and melted butter and top. Bake uncovered at 350 for 30 minutes.

Mom Carver

Instructions:
Mix soup, milk, sour cream, onion powder, and celery salt. Add cheese (I usually put enough cheese in to make the mixture pretty thick) and stir well. Add the hash browns in and stir until all are covered evenly. Poor into a greased 9 x13 pan. Spread evenly, then put more cheese on top, then crumble corn flakes on top of the cheese until covered.

Bake for 1 to 1.25 hours at 375 degrees or until bubbly and cornflakes are browned. If you’re using a glass dish, 325 degrees for 1.5 hrs.

Karen

Instruction:
Place corn bread stuffing mix in mixing bowl.
Melt stick of margarine.
Pour over corn bread stuffing mix and mix thoroughly.
Line bottom of 2 quart casserole dish with 1/2 corn bread stuffing and margarine mixture.
Using large pot, boil squash and onions to desired consistency.
Drain squash and onions.
Place squash and onions in separate mixing bowl.
Add cream of onion soup, sour cream, pimentos, and water chestnuts with squash and onions.
Add salt and pepper to taste and mix thoroughly.
Pour squash and onion mixture as next layer in casserole.
Top casserole as last layer with remainder of corn bread stuffing and margarine mixture.
Bake casserole at 350 degrees for 30 minutes, ovens may vary.
Test with toothpick for finished consistency as you would a pie.

Notes: This is very hot when first removed from oven so please be careful.

Vickie

Topping:
1 cup Coconut
1 cup Pecans (chopped)
1 cup Light Brown Sugar
1/3 cup Flour
1/3 cup Margarine (melted)

Instruction:
Combine sweet potatoes, sugar, milk, vanilla, eggs, and margarine.
Pour into buttered baking dish.

Blend coconut, pecans, light brown sugar, and flour.
Add margarine last to blend.
Spoon finished mixture over top of the potatoes in buttered dish.
Bake at 375 degrees until lightly brown or approximately 20 minutes depending on oven characteristics.

Notes: This is very sweet and could serve as a dessert. It is so good. A true family dish.

Vickie

In large square casserole dish place in alternating layers, sweet potatoes and apples. On each layer sprinkle some of your apple pie spice. Once you have all of your layers in add in the last of your spice. Top the layers with brown sugar, covering completely. Over the top pour your stick of melted butter and apple juice. Bake at 350 until sweet potatos and apples are soft but not mushy; approximately 30 – 45 mins.

Phoenix

Mix all of the cans of beans and soup without adding any more liquid and stir in the almonds. Open cans of chestnuts and drain well. If you can’t find the kind already sliced, you can slice them up yourself and add to your bean mixture. Put mixture in a large casserole dish and top with the fried onions. Bake at 350 until the onions have browned.

The chestnuts and almonds give it a different, but wanting more taste.

Phoenix