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Fresh Vegetable Casserole
Diane Swanson, Moorhead, Minnesota
- 2 cups fresh broccoli florettes
- 1 1/2 cups sliced carrots
- 1 cup chopped celery
- 1 1/2 cups sliced zucchini
- 1/2 cup diced green pepper
- 1/2 cup diced onion
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 Tblsp. dry parsley
- 1 Tblsp. dry basil
- 3 Tblsp. butter
- 12 crushed saltines
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Steam vegetables until tender.
Drain. In 2 qt. greased casserole, add vegetables
and stir in mayonnaise, cheese, parsley, and basil. Melt
the butter and mix with saltines. Sprinkle this
over the top and bake 40 minutes at 350°F. |
Chops 'n Potato Bake
Sharon Isdahl, Brooten, Minnesota
- 6 pork chops
- 1 can cream of celery soup
- 1/2 cup sour cream
- 1 cup milk
- salt and pepper to taste
- 1 (24 oz.) pkg. frozen hash browns
- 1 cup shredded cheddar cheese
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Salt and pepper pork
chops. Broil until brown on each side. Set aside.
Combine soup, sour cream, milk, and salt and pepper to
taste in large bowl. Stir in potatoes and half the cheese.
Spoon mixture into a lightly greased 9 x 13-inch pan.
Arrange pork chops on top. Cover and bake at 350°F
for 1 hour. Remove from oven and cover with remaining
cheese and bake for 5 minutes more. Makes 6 (3 oz.) servings. |
Upside-Down Apple Pie
Ellen Boydston, Camden Point, Missouri
- 2 unbaked pie shells
- 2 Tblsp. butter
- 1/2 cup pecans
- 1/2 cup brown sugar
- 5 cups thinly peeled and sliced yellow delicious apples
- 1/4 cup sugar
- 1/4 cup cornstarch
- 2 tsp. cinnamon
- 1/8 tsp. salt
- 2 tsp. vanilla
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1st Layer
Spread 1 Tblsp. butter evenly over bottom of 9-inch
glass pie pan. Place pecans (rounded side down) over top
of butter. Sprinkle brown sugar evenly over pecans. Place
1 unbaked pie shell over the pecan-brown sugar layer and press
down lightly. Trim edges of pie crust even with pie pan.
2nd Layer
Microwave sliced apples 4 minutes on high. Add
sugar, cornstarch, cinnamon, salt, remaining butter, and vanilla.
Mix until slices are coated, then place over 1st pie shell.
Top with 2nd crust and flute edges together. Cut
slits in top crust and bake 45 minutes in 350°F oven.
(Place on baking sheet to catch any juices.) When baked,
immediately turn out on large serving plate and remove
pie pan. Serve with ice cream if desired.
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