Page 49 - By His Hands We Shall Be Fed Test 2

EASY MACARONI AND CHEESE

Cheryl Dyar
3 T. butter, melted 1/4 tsp. pepper

2 1/2 C. uncooked macaroni 1 qt. milk

1/4 tsp. salt 1/2 lb. Velveeta cheese

Melt butter in casserole dish, pour in uncooked macaroni, stir until macaroni is

well-coated with butter, add milk, salt and pepper. Cut cheese into small cubes and spread
evenly in casserole dish. Bake at 325° for 1 hour. There is no need to stir while cooking.

VEGETABLE CASSEROLE

Cheryl Dyar
1 can French-style green beans 1 can cream of celery soup

drained 1 8-oz. ctn. sour cream

1 can Shoe-Peg corn, drained 1 med. onion, chopped

Mix all ingredients together and pour into casserole dish. Top with crumbled Ritz

crackers. Melt 1/4 cup of butter and pour over the top. Bake at 400° for 30 minutes.

SWEET POTATO SOUFFLE

Cheryl Dyar
3 C. mashed, sweet potatoes 1/2 tsp. salt

1 C. sugar 1 tsp. vanilla
2 eggs 1/2 stick margarine

1/2 C. milk

Mix all ingredients together and pour into greased casserole dish. Sprinkle with

Topping and bake at 400° for 30 to 40 minutes

Topping:
1 C. brown sugar 1 C. chopped pecans

1/2 C. milk 1/2 stick butter

Mix all ingredients together until crumbly and sprinkle over the top of sweet

potatoes.

SCALLOPED POTATOES

Pauline Gaines

6 med. Potatoes 2 tsp. salt

4 T. butter 2 1/2 C. milk
4 T. plain flour 1 1/2 C. grated cheese

Peel and slice potatoes. Make sauce of the butter, flour, salt and milk. When

thickened, remove from heat, add cheese, arrange potatoes in casserole dish and cover with

hot sauce. Bake, uncovered at 375° for 1 to 1½ hours.