California Blend Casserole

App & Osborne Family Cookbook 2004
Linda App

Ingredients
1 (20 oz.) package California Blend Vegetables
1 can cheddar cheese soup
1 can French fried onion rings

Directions
1.Preheat oven to 350 degrees. Grease a casserole dish.
2. Spread vegetables in prepared dish. Pour soup over top, spreading evenly.
3. Bake, covered for 45 minutes or until vegetables are tender.
4. 5 minutes before removing from oven, sprinkle onion rings on top and bake for remaining 5 minutes.

Corn Pone

App & Osborne Family Cookbook 2004
Joanna App

The night before:
Scald 2 C yellow cornmeal with 1 1/2 C boiling water. Stir in 1 Tbsp. salt. Add 1 C cold water to cool, then thicken with 1 C cornmeal. Cover and let set overnight.

The next morning;
1 1/2 C sugar
1 Tbsp. lard
1 1/4 C flour
1 C sour milk
1 tsp. soda
Add all ingredients to cornmeal mixture; mix well.
Bake in a slow oven 225 degrees for 3-6 hours in greased crock. Do not remove until cold.

Zucchini Casserole

App & Osborne Family Cookbook 2004
John and Nancy App

Ingredients
3 C raw zucchini sliced into 1/4″ pieces
1 1/2 C cracker crumbs
3 eggs well beaten
1/2 C melted butter or margarine
1/2 tsp. salt
1 C milk
2 C shredded cheddar cheese

Directions
1. Preheat oven to 300 degrees.
2. Mix all ingredients together and pour into a greased 1 quart casserole dish.
3. Bake uncovered for 30-40 minutes or until golden brown.

Summer Squash or Zucchini Bake

App & Osborne Family Cookbook 2004
John and Nancy App

Ingredients
4 C sliced squash or zucchini (about 1 pound)
1 small onion, chopped
1 (7 1/2 oz.) can condensed cream of mushroom soup
1/2 C sour cream dip with toasted onion
1/2 C shredded carrot
1 C herb stuffing mix
2 Tbsp. melted butter

Directions
1. Preheat oven to 350 degrees.
2. In a saucepan, cook squash or zucchini and onion in a cup of salted boiling water, uncovered for 5 minutes, drain well.
3. In a large bowl, combine soup, sour cream, and carrots; fold in squash mixture.
4. In a separate bowl, toss the stuffing mixture and butter.
5. In a brownie pan, spread 2/3 of the stuffing mixture, then spread all of the vegetable mixture, and finally the remaining stuffing mixture.
6. Bake for 25-30 minutes or until heated through.
Serves 6.

Fried Rice

App & Osborne Family Cookbook 2004
Kay Henry

Ingredients
1 C (usually white), cooked according to pkg, directions and cooled
4-5 slices bacon, diced and the drippings
3-4 eggs
3-4 green onions, tops and all, sliced
leftover bits of pork or ham, chopped small
soy sauce to taste

Directions
1. Let rice cool. completely. It’s better if the rice has had a chance to dry out a bit.
2. Cook bacon until crisp. Remove bacon and turn down heat.
3. Slightly beat eggs and pour into bacon drippings: add rice and onions. Mix together.
4. Add bacon and meat. Add soy sauce to taste.

Snicky Snackies

App & Osborne Family Cookbook 2004
Holly Steimel

Ingredients
15 oz. mini twist pretzels
2 C mixed nuts
1 C unsalted butter
2 C packed brown sugar
1/2 C light corn syrup
pinch of salt

Directions
1. 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.
4. Stir together over medium heat until the sugar dissolves. Bring to a boil and cook until very thick and at the “firm ball” stage (260 F or 125 C)
5. Remove from heat, pour over pretzels and nuts and mix all together.
6. Bake for 20 minutes, stirring after 10 minutes.
7. Remove from oven and spread on wax paper to cool.