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Orange Glazed Sweet Potatoes / Cheese Corn Pudding
Minnegasco's RECIPE OF THE MONTH
©1959
ORANGE GLAZED SWEET POTATOES
(Prepare on top burner while turkey is in the oven)
6 to 8 medium sweet 2 tbsp. honey
potatoes 1 tbsp. grated orange rind
¼ cup butter 1/3 cup orange juice
1 cup brown sugar
Pare potatoes and cut in halves lengthwise. Brown in the butter in a skillet.
Place browned potatoes and butter in a 2 quart casserole. Mix together re-
maining ingredients and pour over potatoes. Cover and bake in a GAS oven
at 450º for 30 minutes. Uncover and continue baking, basting frequently with
the syrup, for 20 minutes or until tender and brown. Serves 8.
To Prepare on Top Burner: In aluminum skillet, brown potatoes in butter over
medium flame (325º on controlled burner). Add orange mixture and cook over
low flame (240º - 250º) for 20 minutes, or until tender. Uncover and simmer
about 20 minutes, basting frequently.
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CHEESE CORN PUDDING
(Good oven companion with a roast)
½ cup milk 2 eggs, slightly beaten
1 tsp. sugar 1 cup grated mild Cheddar cheese
1 tsp. salt 1 No. 303 can cream-style corn
(about 2 cups)
Combine all ingredients. Pour in a greased 1 quart shallow casserole. Set
in a pan of warm water. Bake in a GAS oven at 325º for 1 hour and 15 min-
utes. Serves 6.
After December 1st, stop for your Christmas Cooky Book at one of our offices:
Main office - 8th & Marquette
Edina - Southdale Center
Robbinsdale - 4171 W. Broadway
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# Orange Glazed Sweet Potatoes
*From Minnegasco's Recipe of the Month, 1959*
## Ingredients
- 6 to 8 medium sweet potatoes
- 1/4 cup butter
- 1 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp grated orange rind
- 1/3 cup orange juice
## Instructions
1. Pare potatoes and cut in halves lengthwise.
2. Brown in the butter in a skillet.
3. Place browned potatoes and butter in a 2 quart casserole.
4. Mix together remaining ingredients and pour over potatoes.
5. Cover and bake in a GAS oven at 450° for 30 minutes.
6. Uncover and continue baking, basting frequently with the syrup, for 20 minutes or until tender and brown.
7. Serves 8.
## To Prepare on Top Burner
1. In aluminum skillet, brown potatoes in butter over medium flame (325° on controlled burner).
2. Add orange mixture and cook over low flame (240°–250°) for 20 minutes, or until tender.
3. Uncover and simmer about 20 minutes, basting frequently.
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# Cheese Corn Pudding
## Ingredients
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup grated mild Cheddar cheese
- 1 No. 303 can cream-style corn (about 2 cups)
## Instructions
1. Combine all ingredients.
2. Pour into a greased 1 quart shallow casserole.
3. Set in a pan of warm water.
4. Bake in a GAS oven at 325° for 1 hour and 15 minutes.
5. Serves 6. -
Sausage Egg Bake
Sausage Egg Bake
8 slices bread cubed
2 cups sharp Cheddar
grated cheese (drain thoroughly)
1 1/2 lbs link (fry) sausage cut up
4 eggs
2 1/2 c milk
3/4 tsp dry mustard
1 can cream mushroom soup
1/2 c milk
Place bread in bottom of well greased casserole
top with cheese & cooked sausage Beat
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eggs. Then beat in milk & mustard.
Pour over stuff in dish & refrigerate over
night or at least 4 hours. Next day
dilute soup with 1/2 cup milk
Pour over mixture
Bake 350 1 1/2 hours Additional
mushrooms Can be added to soup
if desired.
Serve fruit & coffee cake
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# Sausage Egg Bake
## Ingredients
- 8 slices bread, cubed
- 2 cups sharp Cheddar cheese, grated
- 1 1/2 lbs link sausage, cut up (fry, drain thoroughly)
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk (to dilute soup)
## Instructions
1. Place bread in bottom of well greased casserole.
2. Top with cheese and cooked sausage.
3. Beat eggs, then beat in 2 1/2 cups milk and mustard.
4. Pour over the bread, cheese, and sausage in dish.
5. Refrigerate overnight or at least 4 hours.
6. Next day, dilute soup with 1/2 cup milk and pour over mixture.
7. Bake at 350°F for 1 1/2 hours.
8. Additional mushrooms can be added to soup if desired.
9. Serve with fruit and coffee cake. -
Stuffed Peppers
Stuffed Peppers
12 green bell peppers 28-ounce can tomato sauce,
2 pounds ground beef divided
2 cloves garlic, minced 1 tablespoon salt
1 onion, chopped ½ teaspoon black pepper
2 cups cooked rice 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Slice off the stem end of peppers and reserve for another use. Remove
the seeds and membranes from the peppers and rinse peppers inside and
out.
To parboil, use the microwave as follows. Place 4 peppers at a time
face down on a dinner plate, cover with a microwave cover and microwave
on high for 3 minutes. Repeat with remaining peppers. Place peppers face
up in a baking dish just large enough to accommodate all 12 peppers.
Meanwhile, brown ground beef in a large skillet with onion and garlic.
Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat
until well combined. Quickly stir in the cheese.
Fill each pepper with the beef mixture. Pour the remaining tomato
sauce evenly over the peppers and cover the baking dish tightly. Bake for 45
minutes, then uncover and bake for an additional 15 minutes. Makes 12.
Source: http://www.busycooks.about.com.
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# Stuffed Peppers
## Ingredients
- 12 green bell peppers
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups cooked rice
- 28-ounce can tomato sauce, divided
- 1 Tbsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
## Instructions
1. Preheat oven to 350 degrees.
2. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out.
3. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
4. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat until well combined. Quickly stir in the cheese.
5. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
6. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. Makes 12. -
Chicken Macaroni Casserole
Chicken Macaroni Casserole Serves 4
2 cups diced chicken (cooked)
1-7 oz box elbow Macaroni uncooked
½ lb Grated chedder cheese
2 cans cream of Mushroom soup
2 cups milk - 1 tsp salt
4 hard boiled eggs
1 small onion - 1 can sliced water
chestnuts
Combine & mix all ing. in a large
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bowl, pour into large Casserole dish
and refrigerate over night. Bake at
350° for 1hr. (Good)
This and a salad makes a good meal.
Freezes well too.
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# Chicken Macaroni Casserole
Serves 4
## Ingredients
- 2 cups diced chicken (cooked)
- 1 (7 oz) box elbow macaroni, uncooked
- 1/2 lb grated cheddar cheese
- 2 cans cream of mushroom soup
- 2 cups milk
- 1 tsp salt
- 4 hard boiled eggs
- 1 small onion
- 1 can sliced water chestnuts
## Instructions
1. Combine and mix all ingredients in a large bowl.
2. Pour into a large casserole dish.
3. Refrigerate overnight.
4. Bake at 350° for 1 hour. -
Fondue
FONDUE
1 3/4 c. grated swiss
1/2 c. " cheddar
1 cup chablis or other white wine
2 Tbl. flour
2 Tbl. water
salt to taste
sprinkling of cayenne (optional)
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1. melt cheeses
2. stir in combination of
flour & water
3. add wine
4. stir Til combined
5. season to taste
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# Fondue
## Ingredients
- 1 3/4 cups grated Swiss cheese
- 1/2 cup grated cheddar cheese
- 1 cup chablis or other white wine
- 2 Tbsp flour
- 2 Tbsp water
- Salt to taste
- Sprinkling of cayenne (optional)
## Instructions
1. Melt cheeses.
2. Stir in combination of flour and water.
3. Add wine.
4. Stir til combined.
5. Season to taste. -
Beefburger Special
Beefburger Special
1 lb. lean ground beef
½ c shredded Sharp Cheddar Cheese
1 T grated onion
¼ c pickle relish
½ to 1 tsp salt
Ice cubes
Bacon slices
Combine beef, cheese, Worcestershire sauce,
onion, relish, salt & pepper. ( Mix well.
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Divide into 6 portions and shape each
hamburger around half an ice cube.
If desired, wrap each with an ice
cube. If desired, wrap each with a
bacon slice. Grill 4 inches from high
heat on grill. Turn often to sear the
meat. Cook about 5 to 7 minutes
on each side. Yield 6 servings
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# Beefburger Special
## Ingredients
- 1 lb lean ground beef
- 1/2 cup shredded sharp cheddar cheese
- 1 Tbsp grated onion
- 1/4 cup pickle relish
- 1/2 to 1 tsp salt
- Worcestershire sauce
- Pepper
- Ice cubes
- Bacon slices
## Instructions
1. Combine beef, cheese, Worcestershire sauce, onion, relish, salt, and pepper. Mix well.
2. Divide into 6 portions and shape each hamburger around half an ice cube.
3. If desired, wrap each with a bacon slice.
4. Grill 4 inches from high heat on grill.
5. Turn often to sear the meat.
6. Cook about 5 to 7 minutes on each side.
7. Yield 6 servings. -
Taco Salad
from the kitchen of Marilyn Randall "TACO SALAD"
8 oz. sour cream
8 oz. cream cheese
1 tsp. garlic powder
1 tsp. accent
1 tsp. worcestershire sauce
Mix above ingredients & spread in a
circle on dish.
1 can black pitted olives (slice)
1 bunch green onions (chop)
3 green peppers (dice)
2 tomatoes (remove skin - dice)
1 head lettuce (chop fine)
8 oz. montery jack (grate)
8 oz. mild cheddar (grate)
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# Taco Salad
## Ingredients
- 8 oz sour cream
- 8 oz cream cheese
- 1 tsp garlic powder
- 1 tsp Accent
- 1 tsp Worcestershire sauce
- 1 can black pitted olives, sliced
- 1 bunch green onions, chopped
- 3 green peppers, diced
- 2 tomatoes, skin removed and diced
- 1 head lettuce, chopped fine
- 8 oz Monterey Jack cheese, grated
- 8 oz mild cheddar cheese, grated
## Instructions
1. Mix together the sour cream, cream cheese, garlic powder, Accent, and Worcestershire sauce.
2. Spread the mixture in a circle on a dish.
3. Layer on top in order: sliced black olives, chopped green onions, diced green peppers, diced tomatoes, finely chopped lettuce, grated Monterey Jack, and grated mild cheddar. -
Zucchini Casserole
Zucchini Casserole
4 med Zucchini
3/4 c Shredded Carrots
1/2 c Chopped Onions
6 T Margarine
2 1/2 c Stuffing Mix
1 can Cream of Mushroom Soup
1/2 c Sour Cream
1/2 c Cheddar Cheese
Cook Zucchini until barely
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Tender. Saute carrots & onions
in 3T Margarine then mix with
1 c Stuffing mix, mushroom soup
& Sour Cream. Fold in Zucchini.
Melt remaining butter & mix in
Remaining Stuffing mix for
Topping.
Bake at 350° for 30'
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# Zucchini Casserole
## Ingredients
- 4 medium zucchini
- 3/4 cup shredded carrots
- 1/2 cup chopped onions
- 6 Tbsp margarine
- 2 1/2 cups stuffing mix
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
## Instructions
1. Cook zucchini until barely tender.
2. Sauté carrots and onions in 3 Tbsp margarine.
3. Mix in 1 cup stuffing mix, mushroom soup, and sour cream.
4. Fold in zucchini.
5. Melt remaining butter and mix in remaining stuffing mix for topping.
6. Bake at 350° for 30 minutes. -
Scalloped Potatoes
Scalloped Potatoes
1 lg onion Sliced Potatoes
1 can cheddar cheese soup
1 8oz container sour cream
1/2 c milk
Butter
2c grated cheddar cheese
Mix together
Bake at 350 1 1/2 hrs.
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# Scalloped Potatoes
## Ingredients
- 1 large onion
- Sliced potatoes
- 1 can cheddar cheese soup
- 1 (8 oz) container sour cream
- 1/2 cup milk
- Butter
- 2 cups grated cheddar cheese
## Instructions
1. Mix all ingredients together.
2. Bake at 350°F for 1 1/2 hours. -
Onion Pie
Onion Pie
Crust-Crush 30 square saltine crackers (1 sleeve) and drizzle 1/2 c. melted
butter over the top
Saute until golden brown-3c thinly sliced onions in 1/4 c butter-put on top of
crackers in a shallow pan
Sprinkle 1/2 pound (2 cup package) grated sharp cheddar cheese on top of
the onions
When time to put in oven add 1 1/2 c. scalded milk to 3 beaten eggs
Pour mixture over the top of the cheese
Bake 350 degrees for 45-50 minutes until the edges are golden brown and
the middle puffs up a little
Makes 8x8 pan
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# Onion Pie
## Ingredients
- 30 square saltine crackers (1 sleeve), crushed
- 1/2 cup butter, melted (for crust)
- 3 cups onions, thinly sliced
- 1/4 cup butter (for sautéing onions)
- 1/2 pound (2 cup package) grated sharp cheddar cheese
- 1 1/2 cups scalded milk
- 3 eggs, beaten
## Instructions
1. Crush 30 square saltine crackers and drizzle 1/2 cup melted butter over the top to form the crust.
2. Sauté thinly sliced onions in 1/4 cup butter until golden brown.
3. Place onions on top of crackers in a shallow 8x8 pan.
4. Sprinkle 1/2 pound grated sharp cheddar cheese on top of the onions.
5. When ready to bake, add 1 1/2 cups scalded milk to 3 beaten eggs and mix together.
6. Pour the milk and egg mixture over the top of the cheese.
7. Bake at 350 degrees for 45–50 minutes until the edges are golden brown and the middle puffs up a little.