Spinach Cheese Bake

Provided by Marie Scheurich (my mom)

1 tbs of butter or margarine
2 eggs
3/4 cup of skim milk
1/4 cup of all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 package of frozen chopped spinach, thawed and drained
2 cups of shredded cheese

Preheat oven to 350 degrees.  Place butter in 8" square baking dish, and put in the oven to melt.  Once the butter melts, move it around to coat the entire dish.  In a medium bowl, beat eggs lightly.  Stir in milk, add baking powder, flour, and salt.  Beat just until the mixture is smooth.  Stir in spinach and cheese.  Pour into the prepared dish (dish with melted butter).  Bake 30-35 minutes in the oven, or until a knife comes out smooth when you poke it in the middle.

California Baked Beans

Provided by Dawn Huber

1 pound bacon
3 large onions
1 large can baked beans
1 regular can of lima beans
1 regular can of kidney beans
1 regular can of butter beans
1 cup catsup
3/4 cup brown sugar
1 tsp dry mustard
2 tbs vinegar
2 tbs molasses
Salt and pepper to taste

Dice bacon and fry.  Drain, and add to beans that have already been mixed in a bowl.  Chop onions and fry in bacon fat, but do not brown them.  Place in the beans.  Add other ingredients and stir well.  Bake at 350 degrees for one hour.

Lo Mein

Provided by Leslie Scheurich

2 cups of fine noodles
1 package of onion soup mix
3/4 bar of margarine
Chopped chicken to taste (optional)
1 1/2 cups minute rice
2 1/4 cups boiling water
1 can of mushrooms

Melt margarine with uncooked noodles.  Stir frequently until most of the noodles are brown.  Boil water, and add to noodles along with rice and onion soup mix.  Turn off burner, cover, and let stand for 10 minutes.  When finished add mushrooms and chicken.

Easy Casserole (Tater Tot casserole)

Provided by Judy Phillips

2 pounds of ground beef or ground turkey
1 onion
2 cans of cream of mushroom or cream of chicken soup (undiluted - no water)
1 16 ounce package of frozen peas
1 package of frozen tater tots

Brown meat with the chopped onion, and place into a baking disk.  Cover with soup, and add frozen peas.  Cover with frozen tater tots.  Bake at 350 degrees for 45 to 50 minutes.

Do-Ahead Casserole

Provided by Jesse Groff (my grandmother)

1 can of cream of mushroom soup
1 cup of milk
1 cup of cheddar cheese (grated)
1 cup of uncooked elbow macaroni
3 tbs finely chopped onion
1/4 pound of dried beef or chopped up ham
2 hard boiled eggs - chopped

Stir soup with milk, cheese, macaroni, onion, and meat.  Fold in eggs.  Place in buttered 1 and 1/2 quart baking dish.  Refrigerate 3 to 4 hours or overnight.  Bake uncovered at 350 degrees for one hour

Corn Custard

Provided by Dawn Huber

2 cups corn
2 eggs
1 tbs sugar
3 tbs butter
3 tbs flour
salt and pepper to taste
enough milk to make mixture liquid

Place all ingredients in a blender, and blend until smooth.  Use milk to keep the mixture liquid.  Pour into a greased casserole dish.  Bake at 350 degrees for 30 minutes or until set and slightly brown on the top.

Cheese and Corn Casserole

Provided by Lois Phillips

2 cups fresh grated corn
1/2 tsp salt
1/8 tsp pepper
4 tbsp butter
1 tbsp finely chopped onion
2/3 cup milk
3/4 cup shredded swiss cheese

Combine all ingredients except butter.  Pour into greased pan and "dot" with butter.  Bake at 350 degrees for one hour uncovered.  or until knife inserted in the middle comes out clean.

Squash Casserole

Provided by Leslie Scheurich

2 pounds of yellow squash
1/4 cup chopped onion
1 can of Cream of Chicken soup
1 cup of melted butter or margarine
1 cup of sour cream
1 8 ounce package of Pepperidge Farm stuffing
1 cup of shredded carrots

Cook squash and onion in 1 cup of salted water for 5 minutes or until tender, and drain.  Combine cream of chicken soup, sour cream, stir in carrots, and fold in cooked squash and onion mixture.  Combine stuffing mix and butter.  Spread half of the stuffing mixture in the bottom of the pan, add the squash mixture, and spread the stuff mixture on the top of the squash mixture.  Bake at 350 degrees for 30 minutes.

Scalloped Asparagus Casserole

Provided by Eva Myers

1 1/2 pounds of asparagus (15-20 tips)
6 Tbs Flour
6 Tbs Butter
1/2 tsp pepper
2 cups milk
3/4 cup of diced sharp cheddar cheese or Velveeta cheese
2 Tbs chopped onion
5 Hard boiled eggs
1/2 cup buttered bread crumbs

Cook asparagus until tender, and drain.  Melt butter, stir in flour and seasonings.  Add milk and gradually cook over low heat.  Add half of the cheese and stir until smooth.  Combine sauce, asparagus, and sliced eggs.  Top with bread crumbs, and add remaining cheese.  Bake in the oven at 350 degrees for 30 minutes.

Casseroles and Meat

Casseroles and Meats

Introduction

The recipes in the Hammons Family Cookbook have been passed down from generation to generation, and new creations have been added over time.  Not all of the recipes are healthy or good for you, but they are very tasty.  I am hand typing the recipes so that it's easier to search.  The original book is a physical, hand typed book that I had to scan into a PDF.  As a result, it's not very searchable.  I will try to post a new recipe each day until everything is posted.  However, I may not always add one each day depending on the amount of time I have.  The recipes will be divided into sections according to what they are.  For example, Meats, Cakes and Pies, This and That, etc.  I hope you enjoy the recipes as much as the people who created them, and the love that was poured into each recipe as it was made.

Enjoy!