Marian's Favorite Recipes!

INSTRUCTIONS

Cut squash in two.  Take out seeds.  Invert in greased pan and bake until done, about 40 minutes at 350 degrees.  When you take out of oven, add 1 rounding T butter, 1 T sugar, little salt and nutmeg.  Stir.

For 1 package frozen squash, defrost and add 2 T butter, 2 T brown sugar, ½ t nutmeg and ½ t salt.   

INSTRUCTIONS

2 lbs new potatoes. Boil about 20 minutes, or until done. Green Giant Select, Baby Sweet Peas, 1 lb. Cook peas according to directions on package. Make white sauce (4 T butter, 4 T flour, 2 c milk, ½ t salt, ¼ t white pepper). Combine cooked potatoes and peas. Serve.

INSTRUCTIONS

Cook corn 10 minutes in boiling water. Put in cold water to cool. Cut corn off cob. There should be about 1 ½ c. Set aside. Core and seed peppers. Cut in thin julienne strips. Should be about 4 c. Heat butter in skillet. Cook onions until wilted. Add peppers. Cook briefly, 1 –2 minutes. Sprinkle with curry powder. Stir well. Add corn, cream, salt and pepper.

INSTRUCTIONS

Cook lima beans according to instructions. Cook celery in small amount of water for about 10 minutes. Drain. Make white sauce, add cheese and pimento. Stir in vegetables.

INSTRUCTIONS

Pare eggplant and dice in 1” cubes. Boil in salt water until tender, about 5 minutes. Drain well. Make white sauce with butter, flour, and milk. Add cheese, and stir until dissolved. Add eggplant, tomatoes, green pepper and onion. Put in buttered casserole. Sprinkle with bread crumbs. Bake.

INSTRUCTIONS

Cook spinach without adding water. Drain. Add onion soup mix, sour cream and nutmeg. Place in greased casserole. Bake uncovered at 325 degrees for 30 minutes. Serves 6.

INSTRUCTIONS

Sauté mushrooms and onions in oleo for 5 minutes. Add flour, mix well, then milk. Cook slowly until thick. Add cheese and seasonings. Simmer until melted. Add green beans and water chestnuts. Put in buttered 13” x 9” flat dish. Bake at 350 degrees until hot. Sprinkle onions on top and bake 10 minutes longer. Serves 12.

INSTRUCTIONS

Cook green beans until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain. Pat vegetables dry. Can be prepared a day ahead. Wrap vegetables in paper towels and refrigerate. Melt butter and add olive oil to large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper. Serve 12.

INSTRUCTIONS

Heat olive oil in large skillet over medium-low heat. Add onion and pancetta and sauté until onion is tender and bacon is cooked, about 5 minutes. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes. Season with salt and pepper. Serves 6=

INSTRUCTIONS

Melt butter. Add onions and apples. Cover and simmer until tender, about 10 minutes. Add brown sugar and salt. Serve with any kind of meat.

INSTRUCTIONS

Cook cabbage uncovered for 7 minutes and drain. Add cream cheese, celery seed and pepper. Mix thoroughly until cream cheese is melted. Serves 3.

INSTRUCTIONS

Fry okra in bacon fat, stirring often, until there is no sign of ropiness, about 30 minutes. Add onions, garlic, celery, green pepper and bay leaf and cook 15 minutes. Add tomatoes and cook 10 minutes. Add salt, thyme, Tabasco, and pepper. Simmer, covered for 30 minutes. Remove bay leaf and serve, garnished with bacon.

INSTRUCTIONS

Wash cabbage and remove outer leaves; cut into quarters. Remove core and slice. Put in food processor to make pieces smaller, about 2 seconds. Pare apples and cut into sixths, removing core. Toss cabbage, onion and apples together in 4 quart saucepan. Add water, vinegar, sugar, salt and spices. Simmer uncovered, 20 minutes. Combine cornstarch and cold water. Stir into hot cabbage; cook and stir until thickened, about 1 minute. Serves 8.

INSTRUCTIONS

Sauté onion and garlic in olive for 5 minutes. Add zucchini, tomatoes, eggplant and green pepper to pan. Sprinkle with oregano, salt, and black pepper; stir gently. Cover and simmer 10 – 15 minutes. Cool to room temperature. Serve immediately, or cover and refrigerate up to 24 hours. Bring to room temperature before serving. To serve, sprinkle with chopped parsley. Serves 4.

INSTRUCTIONS

Pare potatoes; slice thin. Make white sauce. Put half the potatoes in greased casserole, then half the onions. Then the rest of the potatoes, and the onions. Add the white sauce, cover, and bake at 400 degrees for an hour, or until they test done when pierced with a fork. Uncover and continue baking until top forms a brown crust. Serves 6.

INSTRUCTIONS

Boil yams until tender. Cool. Peel. Cut in thick slices. Lay in greased 9” x 9” flat dish. Mix the 2 sugars and cornstarch and add to orange juice. Boil 5 minutes. Melt butter and pour over potatoes. Bake 30 minutes at 375 degrees. Baste several times. Serves 6.

INSTRUCTIONS

Zucchini:  2 lbs, unpeeled, sliced.  In a large skillet put 2 T oleo and 2 T oil.  When hot, add zucchini.  Cook over medium heat, 3 – 5 minutes, but still remaining crisp.  Add ½ t dried basil , ¼ t oregano, salt and freshly ground pepper to taste.

Carrots:  1 ½ lbs, peeled, scored vertically.  Cook in 3 quarts rapidly boiling salted water until just tender, about 2 minutes.  Drain and place under cold running water.  Drain.  At serving time, melt
3 T oleo in pan.  Add carrots and 1 t dill, salt, and freshly ground pepper.  Serves 8.  

INSTRUCTIONS

Mix sugar, salt, and cornstarch in a saucepan. Stir in the orange juice and cook until thickened, stirring constantly. Remove from heat and stir in lemon juice and butter. Pour sauce over beets and heat.