This week I’m depending on the “Favorite Recipes” cookbook from Tanner’s Grove United Methodist Church. The church was established in 1850 and so there are many tried and true recipes in their cookbook.
Squash Casserole • Scalloped Tomtaoes & Artichoke Hearts • Marinated Carrots
I’m going to the kitchen and getting started with JANICE WAUGH, DOT SPITZER AND ANNETTE EAVES recipe for Squash Casserole. 2 cups cooked squash, drained, 1 small chopped onion 1 cup sour cream, 1 stick butter, 1 can cream of mushroom soup 1/2 package of herb dressing. Mix dressing and melted butter. Take 1/2 dressing mixture and add remaining ingredients. Pour into a greased casserole dish. Top with remaining dressing. Bake 30 to 40 minutes at 350º. You’re gonna like this, I guarantee.
Scalloped Tomtaoes & Artichoke Hearts
RUTH JOBE shares her recipe for Scalloped Tomatoes and Artichoke Hearts. 1 (2 pound 3 ounce can whole tomatoes, chopped, 1 (14 ounce) can artichoke hearts, 1/2 cup onions chopped, 1 garlic clove chopped, 1/4 pound butter, 1/2 teaspoon basil, 2 tablespoon sugar. Preheat oven to 325º. Grease shallow casserole dish. Drain tomatoes and artichokes. Rinse artichokes in water; cut in quarters. Saute onions and garlic in butter until tender,. Add tomatoes, artichokes and basil, stirring gently. Season with sugar, salt, and pepper. Place into casserole dish and bake at 325º for 10 to 15 minutes.
If you like carrots you will love this recipe. BRENDA KING offers her take on Marinated Carrots! 5 cups sliced carrots, 1 medium onion, 1 small green pepper, 1 can tomato soup, 1 cup sugar, 1/2 cup oil, 3/4 cup vinegar, 1 teaspoon Worcestershire, 1 teaspoon mustard, salt and pepper to taste. Cook carrots until tender; drain and cool. mix all other ingredients and add the carrots. Refrigerate and marinate for 12 hours. Nice side dish and could be a family favorite.
There you have it for this week. As I always say: “Get in the kitchen and show the love!”