Beaumont Seventh-day Adventist Church

Beaumont, Texas
Vegetables/Salads
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Vegetables/Salads
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COPPER PENNIES

By JoAnn Anderson

 

 

SAUCE

3 cans sliced carrots, drained

1 can tomato soup

1 medium onion, sliced into thin wedges

1 cup sugar

1 bell pepper, sliced into thin wedges

¼ cup vinegar

 

Mix sauce together and pour over carrots, onion and pepper. Marinate overnight.

 

 

JOANN’S SQUASH PUFFS

By JoAnn Anderson

 

2 cups previously stewed squash

1 small package corn bread mix

1 egg

¼ cup diced onion

 

Mix together. They should be the consistency of hush puppies. Drop by teaspoonfuls into hot oil. Fry until golden brown. Drain on paper towel.

 

Note: Do not add any liquid. The stewed squash is enough.

 

 

SQUASH DRESSING

By JoAnn Anderson

 

2-3 cups stewed squash

1 can cream of celery soup

12" square pan of baked corn bread

1 can evaporated milk

1 medium onion

1 ½ tbsp sage

1 cup diced bell pepper

Salt & pepper to taste

 

Mix well. Put in a 9 x 13 baking pan that has been sprayed with Pam or non-stick spray. Bake for 30 minutes at 350°.

 

 

SWEET POTATO CRUNCH

By JoAnn Anderson

 

3 cups mashed sweet potatoes     

¾ stick margarine

1 can evaporated milk

2 eggs beaten

1 ½ cups sugar

½ tsp cinnamon

½ tsp nutmeg

1 tsp vanilla

 

Mix together in order shown. Spray casserole dish with Pam or non-stick spray.  Bake for 15 minutes at 425°. Remove from oven and cover with topping.

 

TOPPING

 

1 cup corn flakes      

½ cup pecans

¾ stick margarine

½ cup brown sugar

 

Mix together. Spread on top of sweet potatoes. Bake 15 more minutes at 400°.