Page 27 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

4-BEAN BAKED BEANS BERTHA JACKSON

1 can waxed beans 1 can red beans
1 can butter beans 1 can Italian green beans
(any bean combination can be used)

Fry 6 pieces of bacon, drain grease. Add 1 tsp mustard, 1
Ig onion, diced, 1/4 c apple vinegar, 1/2 c light brown
sugar. Blend well and bake 1/2 hour at 350 degrees.

TOMATO SAUCE FOR
LIMA BEANS IDA PHILLIPS

1 can tomatoes 1/2 c vinegar
1/2 c sugar salt & pepper
1/4 t cloves 1/4 t cinnamon
1 small onion, finely chopped

Cook all in saucepan on low heat 30 minutes. The tomato
sauce is to be put over Lima beans when they are completely
cooked

CORN PUDDING BARBARA LESLIE

2 c corn, fresh or canned 2 eggs
2 T sugar 2 T flour
2 T melted butter dash of salt
1 c milk

Beat eggs thoroughly. Add flour and sugar mixed together.
Add milk and beat. Add corn and butter. Cook in a 400
degree oven for 30 minutes. Do not stir.

ZUCCHINI CASSEROLE MABEL WINGFIELD

1 lg or 2 med zucchini 1 med onion, sliced
1-2 fresh tomatoes, sliced Cheddar cheese
salt & pepper

Heat oven to 400 degrees, Wash squash and cut into 1/2"
slices. Arrange zucchini in a 2 quart casserole, in a layer
about 2 inches deep. Top with onion, tomatoes, sliced
cheese, salt and pepper, Continue alternating layers,
ending with grated cheese on top. Cover and bake for 45
minutes or until tender, Remove cover last.5 minutes to
allow cheese to brown.

www.LakeCityHistory.com LCH-UUID: A9D3293D-C3F7-4D62-A0B2-C7896C19EE69