Zucchini Casserole

App & Osborne Family Cookbook 2004John and Nancy App Ingredients3 C raw zucchini sliced into 1/4″ pieces1 1/2 C cracker crumbs3 eggs well beaten1/2 C melted butter or margarine1/2 tsp. salt1 C milk2 C shredded cheddar cheese Directions1. Preheat oven to 300 degrees.2. Mix all ingredients together and pour into a greased 1 quart casseroleContinue reading “Zucchini Casserole”

Summer Squash or Zucchini Bake

App & Osborne Family Cookbook 2004John and Nancy App Ingredients4 C sliced squash or zucchini (about 1 pound)1 small onion, chopped1 (7 1/2 oz.) can condensed cream of mushroom soup1/2 C sour cream dip with toasted onion1/2 C shredded carrot1 C herb stuffing mix2 Tbsp. melted butter Directions1. Preheat oven to 350 degrees.2. In aContinue reading “Summer Squash or Zucchini Bake”

Fried Rice

App & Osborne Family Cookbook 2004Kay Henry Ingredients1 C (usually white), cooked according to pkg, directions and cooled4-5 slices bacon, diced and the drippings3-4 eggs3-4 green onions, tops and all, slicedleftover bits of pork or ham, chopped smallsoy sauce to taste Directions1. Let rice cool. completely. It’s better if the rice has had a chanceContinue reading “Fried Rice”

Snicky Snackies

App & Osborne Family Cookbook 2004Holly Steimel Ingredients15 oz. mini twist pretzels2 C mixed nuts1 C unsalted butter2 C packed brown sugar1/2 C light corn syruppinch of salt Directions1. Preheat oven to 250 degrees.2. Combine pretzels and nuts in a 9×13 baking dish.3. In a large saucepan, combine butter, brown sugar, corn syrup and salt.Continue reading “Snicky Snackies”

Caramel Corn

App & Osborne Family Cookbook 2004Barbara Ward Ingredients6 quarts popped corn1 (13 oz.) can mixed nuts, (optional)2 C light brown sugar1 C margarine1/2 C light Karo (corn syrup)1 tsp. baking soda1/2 tsp. salt1 tsp. vanilla Directions1. Preheat oven to 250 degrees.2. In saucepan, combine brown sugar, margarine and corn syrup. Bring to a boil thenContinue reading “Caramel Corn”