| Rutherford Weekly’s Favorite Reader Recipes 2/2/12 |
By: M.A. Andrews
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Posted: Thursday, February 2, 2012 8:53 am
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For good reason, the casserole dish is very popular. It can be a one dish meal, made ahead of time, or served with a salad will always satisfy the hungry family. The casserole is the best with a good steak or some pork chops. So, this week I’m going to the kitchen and make some great casserole dishes. These recipes are from across the county line. They are from the Buck Creek Baptist Church “Good Eats From Buck Creek” cookbook in Chesnee, South Carolina. A good neighbor with some good recipes I love to share.
Sweet Potato & Apple Casserole
The first casserole I’m making is from FRANCES ELDER. It’s her Sweet Potato and Apple Casserole. I guarantee you that this will become a family favorite. 2 medium sweet potatoes or 1 can; 2 cups miniature marshmallows; 2 cups sliced apples; 1 1/2 to 2 tablespoons cornstarch; 2 tablespoons butter or margarine; 3/4 cup sugar; 2 teaspoons salt; 1 teaspoon cinnamon. Grease or spray 2 quart casserole dish. Layer potatoes, apple slices, and marshmallows. Mix sugar, cinnamon, and cornstarch; sprinkle over top. Dot with butter, cover and bake at 325º for one hour. Serves 8. This is great casserole to go with a roasted chicken. If you take it to church, everyone will want the recipe!
Mammaw’s Greater Tater Casserole
I’d qualify this recipe as a great alternative to mashed potatoes for dinner. I think once you make it you will agree! KAREN MAUNEY shares her recipe for Mammaw’s Greater Tater Casserole. 2 pounds frozen hash brown potatoes; 2 cans cream of potato soup; 1 8-ounce sour cream; 8-ounce sharp cheddar cheese, grated; 1/2 cup mushrooms, sliced; 1/2 cup onions, chopped; bacon bits to your liking; salt and pepper to taste. Mix all together except cheese. Bake at 425º until potatoes are tender. When potatoes are tender cover with cheese until cheese is melted. Simple, quick, easy and tasty - you can’t beat that!
Green Bean Corn Casserole
BARBARA ELDER gives us a nice twist on a green bean casserole. Here is her Green Bean Corn Casserole. 1 can cream of celery soup; 1 cup sharp cheese shredded; 1 medium onion chopped; 8 ounces sour cream; 1 can shoe peg corn, drained; 1 can French style green beans, drained; 1 stick butter; 1 package Ritz crackers; 1 package almonds. Combine first four ingredients. Butter casserole dish and place beans and corn on bottom. Pour combined ingredients over beans and corn. Crush Ritz crackers and sprinkle on top. Add almonds. Melt butter and pour over casserole. Bake at 350º for 30-45 minutes.
There’s today kitchen favorites. Until next week, get in the kitchen and show the love! |
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