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  Main Dishes,Side Dishes and Casseroles

A PICTURE IS WORTH A THOUSAND WORDS, but it uses up three thousand times the memory on your computer.

Help!I can't possibly be the only hillbilly that cooks.How 'bout sharin' that down-home receipt with me?For you almost hillbillies,that is "recipe" to you, and we'd shore appreciate your help,too.Heck,we ain't shot a flatlander in ages.Send those family secrets ,and we'un won't breathe a word(heh-heh).We've kept these recipes simple 'cause we know yer too busy to cook a huge meal every night.

Beans and Franks
Beef Stew with Dumplings
Chuck Wagon Bean Pot
Jiffy Baked Corn Casserole 
Lima Bean Casserole
Meat And Macaroni Casserole
Old-Fashioned Chicken and Dumplings
Ranch Style Hash
Red Beans
Squash Dressing
Stew of Sausages and Beans
Turkey And Corn Meal Dumpling Casserole

Squash Dressing

1 box Jiffy Cornbread Mix - (baked according to package directions)

1/2 c. (1 stick) butter
2 c. cooked yellow squash
1 can cream of chicken soup, undiluted
1 c. sour cream
1 tbs. sugar
1 green pepper, chopped
1 onion, chopped
salt and pepper, to taste

Bake cornbread according to package directions. Cook yellow squash till tender,and drain. Mix all ingredients together, stirring in crumbled cornbread well. Bake
in 400 degree oven for about 30 mintues in ungreased casserole dish.

Jiffy Baked Corn Casserole 

1 stick butter
2 eggs
8 1/2 oz. drained whole corn
8 1/2 oz. cream style corn
1 c. sour cream
1 box Jiffy corn muffin mix
Salt and pepper, to taste
1 c. shredded Swiss cheese

Mix all together and bake at 350º for 30-35 minutes in a glass baking dish.

Stew of Sausages and Beans

1 tbs. olive oil
1/4 cup water
12 ounces sweet Italian sausage (about 4)
10 ounces kielbasa sausage, cut into 4 pieces
1 cup sliced onion
2 bunches scallions (about 1 1/4 cups), washed and cut into 1-inch pieces
3 cloves garlic, peeled and crushed
canned tomatoes: 1 can (8 ounces) diced tomatoes
canned kidney beans: 1 can (16 ounces) white
kidney beans, drained and rinsed
2 bay leaves
1/2 tsp. thyme leaves
1/2 tsp. Tabasco sauce
2 tbs. parsley, chopped

 Place oil, water and sausages in sturdy saucepan and cook covered on medium to high heat about 10 minutes, shaking
 pan occasionally so sausages roll over and brown on all sides. Add onions, scallions, garlic and mix well. Sauté for 2
 minutes. Add rest of ingredients except parsley, and bring to  boil. Cover, lower heat to low and cook gently for 15 minutes.
Serve in soup bowl generously sprinkled with parsley.

 Servings: 6

Turkey And Corn Meal Dumpling Casserole

1 pound ground turkey
1 tbs. oil
1/3 c. chopped onions
1 can (8 oz.) tomato sauce
2/3 c. beef broth
1/2 tsp. each salt and sage
1/4 c. chopped green peppers
1 clove garlic

1/2 c. corn meal
2 tbs. flour
1/2 tsp. baking powder
1/4 tsp. rosemary and salt
1 egg
1/4 c. milk
1-1/2 tsp. oil 

In large heavy skillet cook turkey in oil, 5 minutes, stirring to break up meat. Add remaining ingredients except dumplings. Bring to boil; reduce heat, cover, and stirring occasionally, simmer 15 minutes. Meanwhile mix well dumpling ingredients. Drop by level tablespoonful onto hot meat mixture. Cook uncovered for 10 minutes, then cover and cook an additional 10 minutes or until dumplings are firm. Serves 4

Red Beans

Serving Size  : 6

1 pound  dry pinto beans {or other dried red or pink beans}
3  slices bacon
2  c. chopped onions
2 cloves  garlic -- finely minced
1  tsp.  ground cumin
Salt -- to taste

Soak the beans overnight in water to cover. Or, to use a quick method, cover the beans with water, bring to a boil and simmer 2 minutes. Remove from the heat and let stand 1 hour before proceeding with recipe.

Cut the bacon into small bits and cook in a large kettle. When cooked, add the onions and garlic and cook, stirring, until onions are wilted.

Drain the beans and add them to kettle. Add cumin and salt. Add water to cover the beans to the depth of one inch and bring to a boil. Simmer at least 2 hours, or until beans are thoroughly tender, adding more water during cooking if necessary.

Ranch Style Hash

1 lb. ground beef
1/4 tsp. basil
3 1/2 c. canned tomatoes
1/2 tsp. salt
1 c. chopped bell pepper
dash of pepper
1/2 c. chopped onion
American cheese slices
1/2 c. uncooked rice


Brown meat and drain.  Add tomatoes, bell pepper, onions, rice, basil, salt and pepper.  Cover and simmer for 25 minutes.Top with cheese slices and  heat until melted.

Old-Fashioned Chicken and Dumplings

Recipe By     : The Southern Living Cookbook

3   pounds  broiler-fryer chicken
2  quarts water
1  tsp. salt
1/2  tsp.  pepper
2  c. all-purpose flour
1/2  tsp. baking soda
1/2  tsp.  salt
3 tbs.  shortening
3/4  c. buttermilk 

Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and let it cool slightly. Bone chicken, cutting meat into bite-size pieces;set aside. Bring broth to a boil; add pepper.

Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into the boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken.

NOTE: For rolled dumplings, roll dough to 1/4-inch thickness. Cut dough
into 4 x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.

Meat And Macaroni Casserole

Serving Size  : 6
16  ounces  package -- elbow macroni
3  medium green peppers
3  medium onions
1/2  pound  mushrooms
3  tbs.  salad oil
1 1/2  pounds  ground beef -- veal or pork
28  ounces  can tomatoes
1/4  tsp. pepper
8  ounces  package mozzarella cheese

Prepare macaroni according to package directions, drain. Spoon into 13 x 9 baking dish. Meanwhile cut grren peppers into strips. Thinly slice mushrooms. In a 12 " skillet over medium heat. Cook in hot salad oil. peppers, onions, mushrooms and salt, until vegetables are tender. Stir occasionally. Spoon vegetable mixture into baking dish with macroni.
Preheat oven to 350º. In drippings remaining from skillet, cook meat and garlic, until all panjuices evaporate, and meat is browned.

Stir in tomatoes and thier liquid, pepper,half the grated cheese and salt.
Spoon mixture into baking dish with macaroni and vegetables and toss gently to mix.

Sprinkle with remaining cheese. Bake 20 minutes or until cheese is melted
and mixture is hot.

Lima Bean Casserole

2 c. cooked lima beans, drained
1 tsp salt
dash pepper
1 tsp dry mustard
1/4  c. brown sugar
3 slices bacon, crisp

Combine ingredients, except bacon, in a greased 1 quart casserole. Bake in a moderate oven, 350º, for 30 minutes. Lay bacon slices on top and bake another 30 minutes.

Chuck Wagon Bean Pot

1 lb. Great Northern beans
1 pkg. ham cubes
1 (16 oz.) can tomatoes or stewed tomatoes
1 large onion, chopped
1 tsp. salt
6 cups water

Rinse and sort beans.  Heat all ingredients to boiling with pot uncovered.
Turn down heat, cover and simmer gently for 3 to 4 hours, adding enough boiling water to keep beans well covered.

Beans and Franks

Recipe By     : The Southern Living Cookbook
Serving Size  : 6

2  16 oz. cans  pork and beans
1  16 oz. pkg.  frankfurters -- cut into 1/2" pieces
1  medium  onion -- chopped
1/2  c.  ketchup
1/2  c.  molasses
1  tbs. prepared mustard
1/4  tsp.  liquid smoke
1/8  tsp.  hot sauce -- optional 

Combine all ingredients; stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Bake, uncovered, at 350º  for 1 hour, stirring after 30 minutes.

MICROWAVE DIRECTIONS: Combine all ingredients; stir well. Spoon mixture into a lightly greased 8-inch square baking dish; cover dish loosely with wax paper. Microwave on HIGH for 20 to 25 minutes, or until mixture is desired thickness, stirring every 5 minutes.

Beef Stew with Dumplings

Recipe By     : The Southern Living Cookbook
Serving Size  : 6

2  pounds  boneless beef chuck -- cut into 1" cubes
1/4  c.  plus 1 tbs. all-purpose flour
3  tbs. vegetable oil
1   medium  onion -- sliced
1  clove  garlic -- minced
1   tsp. salt
1/4  tsp. pepper
1/4  tsp. thyme
1  small  bay leaf
4  c. water
3  large  potatoes -- quartered
4  large  carrots -- cut in half-- crosswise
6  small  onions
3  stalks  celery -- cut into 1" pieces
1  c.  all-purpose flour
1  tbs. chopped fresh parsley
1 1/2  tsp.  baking powder
1/4  tsp. salt
1/2 c. milk 

Dredge meat in 1/4 cup plus 1 tablespoon flour, and brown in hot oil in  a large Dutch oven. Stir in next 7 ingredients; cover, reduce heat, and  simmer 2 hours.
Add potatoes, carrots, onions, and celery; cover and cook  over low heat 15 minutes. Combine 1 cup flour, parsley, baking powder, and salt in a small bowl; make a well in the center of mixture. Add milk, stirring just until  moistened.
Drop mixture by tablespoonfuls onto stew; cover and cook 15  minutes without removing cover.

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