July Recipes

Vegetable Salad
2 cans shoe peg corn (if I can’t get shoe peg, I used yellow/white corn with diced peppers)
1 can green beans
1 can English peas (small) ( I use frozen)
1 jar pimento
1 green pepper, chopped fine
1 TBSP green onion, chopped fine
Let drain in colander.

Mix the following in a saucepan and cook until the sugar melts.
3/4 cup sugar
3/4 cup vinegar
1/2 cup oil
1 tsp salt
1 tsp pepper
1 tsp celery seed

Put drained vegetables in bowl. Pour vinegar mixture over vegetables and marinate several hours. Keeps well.

Shrimp Fried Rice
1 small onion
1 cup peas
2 tablespoons soy sauce
3 or 4 tablespoons cooking oil
1 egg beaten in a cup (half teaspoon salt added)
1 cup shrimps
2 tablespoons soy sauce
Diced bacon or ham – quantity optional/per taste

Follow directions for long grain rice. 1-2 cups uncooked rice. Cook and set aside to cool.

In a wok, or large based pan, heat the oil. Add the onions and diced bacon.
Stir fry over a moderate heat for 2-3 minutes. Reduce the heat to low and add the beaten egg. When it has set, break it up into small pieces and stir.

Increase heat, add the shrimp, stir fry for 2 minutes.

Add the peas, cook an additional 2 minutes. Add the soy sauce and mix well.
Add rice and heat through, stirring constantly. Add salt and pepper to taste.

Generic Layered Casserole
1 1/2 lb ground beef
8 oz pasta
8 oz container sour cream
8 oz pkg cream cheese, softened
1/2 c shredded cheddar cheese – your cheese preference
6 green onions, thinly sliced
2 (8 oz) cans tomato sauce (for a different taste, use pizza or spaghetti sauce)
1 T sugar
2 T shredded cheddar cheese – or your cheese preference.

Cook ground beef over medium-high heat until evenly brown. Drain, crumble, and set aside.

Cook pasta according to package instructions for al dente. Drain well. Place in a greased 13x9-inch casserole dish.

In a medium-size bowl combine the sour cream, cream cheese, shredded cheese, and chopped green onions. Spread mixture over cooked pasta.

In a small bowl combine the sugar, tomato sauce and cooked ground beef. Layer this on top of the sour cream mixture.

Sprinkle with additional shredded cheese on top, if desired. Refrigerate casserole overnight.

Remove from refrigerator one hour before baking. Bake 350 degrees for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.

Can be frozen prior to cooking; let come to room temp before placing in the oven.