Green Bean Casserole

Recipe is from Nellie.

2 cans cream of mushroom soup
½ cup evaporated milk
Savor salt and pepper to taste
2 cans whole green beans
1 cup French fried onions
1 can sliced water chestnuts

Combine soup and milk. Add savor salt and pepper. Stir in drained green beans. Place a layer of half the bean mixture, then half the chestnuts, the half the onions. Repeat the layers, with the onions on top. Bake at 350 degrees for 30 minutes. Serves 10.

This casserole may be prepared ahead of time and placed in the refrigerator until time to be needed.

Potato Kugall

Recipe is from Nellie.

6 or 8 potatoes, peeled and grated
1 small onion, chopped
1 ½ cups milk (hot)
3 well-beaten eggs
½ cup butter
2 ½ tsp salt

Melt butter in hot milk. Add salt and eggs. Cover potatoes; bake for 1 hour and 15 minutes at 350 degrees.

Parsnip Puffs

Recipe is from Mazie.

2 cups cooked and mashed parsnips
1 cup flour
3 tsp. baking powder
½ tsp salt
1 TB butter, melted

Mix all ingredients together carefully. If very thick, add a couple of tablespoons milk. Drop by teaspoons into hot oil and deep fry until lightly browned. Drain on paper towels.

Scalloped Squash

Recipe is from Nellie.

2 lb. zucchini
1 cup sliced celery
1 cup saltine cracker crumbs
1 cup evaporated milk
2 eggs, lightly beaten
Salt and pepper to taste
2 TB margarine
1 cup grated cheese
Paprika

Slice zucchini and cook in small amount of water with celery for about 5 minutes. Drain well. Combine cracker crumbs, canned milk, eggs, salt, and pepper, then add to zucchini and celery. Put into a buttered casserole dish; dot with margarine. Sprinkle with grated cheese and paprika. Bake for 45 minutes at 350 degrees, uncovered.