Squash Casserole
2 Ibs. squash cooked until tender
1 onion
1 cup sour cream
2 cups sharp cheese
1 can cream of chicken soup
1/2 small bag of PEPPERIDGE FARM stuffing mix
1 tsp. salt
3 tbsp. OLEO
Cook squash and onion until tender; drain and mash with potato
masher. Add sour cream, cheese and undiluted chicken soup.
Place in a well-buttered casserole dish and place stuffing mix on
top with dotted OLEO. Bake 30 minutes or until brown in a 350
degree oven.
Mildred Phillips
Baked Beans
2 quarts cooked pintos
1 quart canned tomatoes
1 chopped onion
1 tsp. cinnamon
1 tbsp. vinegar
1/2 cup sugar
Place pintos in a large mixing bowl. Place other ingredients in a
blender and mix thoroughly. Onion should be chopped finely. (
Add to pintos, mix thoroughly, and bake uncovered at 350 degrees
for 2 hours.
Patricia Harpe Shelton