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Post by Julie on Aug 24, 2002 9:01:23 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 24, 2002 9:04:09 GMT -6
Black-Eyed Pea's Broccoli-Cheese Soup
1 1/2 pounds broccoli -- fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch
Mix With 1 Cup Cold Water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Serves 8
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Post by Julie on Aug 24, 2002 9:06:01 GMT -6
Black-Eyed Pea's Baked Squash
5 pounds medium-size yellow squash
2 eggs -- beaten
1 cup bread crumbs plus additional for topping
1 stick butter or margarine
1/4 cup sugar
salt, to taste
2 tablespoons onion -- chopped
1 dash pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.
Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Serves 10
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