Serves 6 | Total Time: 45 mins

Ingredients

4 lb. fresh asparagus

12 slices bacon, uncooked

1/2 cup brown sugar

1/2 cup butter

1 tbsp Coco Aminos*

1/2 tsp garlic salt

1/4 tsp ground pepper

Instructions

1. Preheat oven to 400°F. Trim asparagus. Divide asparagus into bundles, 3-4 pieces per bundle. Wrap securely with bacon. Arrange bundles in shallow baking pan. Combine sugar and remaining ingredients in saucepan. Bring to a boil, stirring occasionally. Pour over bundles. Bale 25-30 minutes or until asparagus begins to wilt and bacon is fully cooked.

Excellent with meatloaf and mashed potatoes!

Makes 6-8 servings

Ingredients

8-oz. shredded pepper jack or Mexican cheese blend

1/2 pkg. Market Pantry shredded hashbrowns

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup frozen chopped onion

1 jar (4-oz.) chopped green chiles

Instructions

1. Heat oven to 350°F. Set aside 1/2 cup shredded cheese. Combine all remaining ingredients in large bowl; mix well.
2. Pour into 8×8″ glass baking dish.
3. Bake 50-55 minutes or until center is hot and edges are golden brown. Sprinkle reserved cheese over top of potatoes. Return to oven for 1-2 minutes or until cheese is melted.

Ingredients

Okra

Salt

Pepper

Cornmeal

Oil

Instructions

1. If frozen, run cold water over in colander to break up. Mix salt, pepper and cornmeal and coat. Put in skillet in 1/2″ oil. Cook on med-hi. Stir gently with flat whisk. When browned, drain on paper towel. (Takes about 15 mins)

Ingredients

Cornstarch or flour, if needed

Freezer roll of cream style corn (white or yellow)

Milk

Butter

Salt

Pepper

Instructions

1. Cut off just the outside layer of kernel off the husk, then the middles, then scrape. Put in iron skillet with milk, several tbsps butter, salt, and pepper. Cook down until it thickens (add flour or cornstarch if needed)

Serves: 6

Ingredients

2 pounds fresh spinach, finely chopped

1 pound cottage cheese

4 eggs, beaten

1 tsp salt

1/4 tsp nutmeg

1 1/2 tbsp fresh lemon juice

1/4 tsp black pepper

1 cup fine bread crumbs, divided

Paprika for garnish

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch-by-13-inch baking dish and set aside. In a large mixing bowl, combine all ingredients except 1/4 cup of bread crumbs. Mix well and transfer to prepared pan.. Sprinkle top with reserved bread crumbs and paprika. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Cut into squares and serve hot, warm, at room temperature or cold.

Servings: 8 | Prep time: 1 1/4 hrs

Ingredients

3 lbs sliced yellow squash

1 small onion, chopped

1 1/2 tbsp salt

16 saltine crackers

1 1/2 cup (6 oz.) sharp cheddar

1/2 cup mayonnaise

1 large egg, lightly beaten

2 tbsp butter, melted

1/4 tsp pepper

1/8 tsp salt

Instructions

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, then mash with a fork.
2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11-x-7″ baking dish.
3. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle 1 cup cheese evenly over casserole.
4. Bake, uncovered at 350°F for 30 minutes or until cheese melts and casserole in bubbly.

Ingredients

1 1/2 cups whole grain corn meal (not self-rising)

1 1/2 cups buttermilk

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 egg, beaten

Instructions

1. Beat egg, add buttermilk, than all other ingredients. Stir together and pour into hot* skillet. Bake at 425°F until done. (20-25 minutes)

*Pour 1 tbsp of oil into skillet and place in hot oven while you mix batter (10-15 minutes). This gives cornbread a crisp and crunchy crust.

Ingredients

1 cup self-rising cornmeal

2 tsp baking powder

1/2 tsp baking soda

1 cup (4 ounces) shredded cheese

1 cup whole kernel corn, drained well

1 cup buttermilk

1/2 cup chopped onion (if frozen, thaw and drain)

1 egg

1 (4-ounce) jar diced pimientos, drained

1/3 cup oil or melted butter (or half!)

2 tbsp chopped jalapeño peppers, drained well

1/2+ tsp garlic salt

Instructions

Combine ingredients, then spray pan and bake at 450°F for 20 minutes.

For muffins, reduce temp to 400° and bake for 15-20 minutes or until golden brown and toothpick comes out clean.

Yield: 15 servings

Ingredients

6 cups cornbread; crumbled

2 cups biscuits, crumbled

1/2 tsp salt

1/2 tsp black pepper

1 1/2 tbsp rubbed sage

1/2 cup butter

1 medium onion, chopped

2 cups celery, chopped1/2 cpu water

2 cups chicken broth

1/2 cup oil

Instructions

1. Combine cornbread and biscuits in a large bowl with seasonings. Combine butter, onion, celery, and water in a saucepan. Cook over medium heat until butter is melted and vegetables are tender. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs and stir until blended.
2. Pour mixture into baking dish or pan. Bake at 350°F about 35-40 minutes until center reaches 165°F.

Yield: 12 servings

Ingredients

1 large pan Cornbread; baked

4 slices Bread; torn

4 biscuits; baked

1 cup onion, chopped

1 cup celery, chopped

1 tbsp sage

1 cup melted butter or oil or combo

2 tsp Poultry seasoning

1 tsp salt

1/2 tsp black pepper

4 whole eggs, beaten

3-4 cups chicken broth, hot

Instructions

1. Crumble Cornbread, biscuits and bread together. Add remaining ingredients and stir, should be like a thick batter. Bake in covered casserole dish at 375°F for about 45 minutes covered, remove lid and bake an additional 15 minutes uncovered.

Notes

Mom had several recipes for this that varied slightly. In the end, she cut out the sliced bread and increased the number of biscuits to 8.

Dressing was a little dry, add more oil and broth.