2 Cans (1lb. Each) whole green beans

2 teaspoon garlic salt

2 cans (10 ½ oz. Each) cream of mushroom soup

½ soup can of milk

2 cans (2oz. Each) mushrooms

1 pkg. (2 oz.) slivered almonds

½ lb. Sharp cheese, grated

Toasted bread crumbs

Simmer beans and garlic salt about 10 minutes. Drain and place beans in flat baking dish. Drain mushrooms and add to beans. Add soup thinned with milk. Top with almonds and sprinkle with cheese and bread crumbs. Bake in 350 oven for 30-35 minutes.


Wash 6 large sweet potatoes, cut in chunks. Boil until done, drain, and let cool until you can peel. Put in large bowl and beat with a mixer. Add:

1 Cup Sugar

1 Stick Butter

1 Tablespoon Vanilla

1 Tablespoon Cinnamon

1 Tablespoon Frozen Orange Juice

1 Cup Whipped Topping or ½ pint Whipping Cream

2-3 Eggs

Place in shallow baking dish at 350 for 15 minutes.

Sprinkle Topping over potato mixture:

2 Cups Crushed Cornflakes

1 Cup Chopped Nuts (Pecans or Walnuts)

¾ Cup Brown Sugar

1 Stick Butter, melted

Return oven to an additional 10-15 minutes.

Dill Dip

1 Cup Sour Cream

½ Cup Mayonnaise

2 Tablespoon Parsley Flakes

2 Tablespoon Dill Weed

2 Tablespoon Onion, minced

2 Teaspoon Lawry’s Seasoned Salt

Mix together. Serve with fresh cut, raw carrots, cauliflower, celery, broccoli, or chips.

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