Riegeldale Tavern Baked Eggplant
4 Med. Sized eggplants 4 eggs beaten
11/2 cup milk salt & pepper to taste
1 cup american cheese 1 1/2 c. Saltines crushed
1 stick butter
Peel,slice and boil eggplant until tender, about 10 min. When tender, drain in colander 10 min. Pour into a bowl and add eggs, milk and seasonings. Mix well. Pour into a baking dish, having mixture about 1 inch thick. Sprinkle top with grated cheese then crumbs and slivers of butter. Bake in 375 deg. Oven for 20 minutes or until firm.
Hawaiian Sweet Potatoes
3 cups mashed, cooked sweet potatoes
2 small cans crushed pineapple
1 small can of coconut
1 cup brown sugar
1 tsp vanilla
½ stick of butter
Combine sweet potatoes, sugar, vanilla and egg.
Beat until smooth. Fold in fold in half of coconut and pineapple. Pour into casserole dish and top with remaining coconut and pineapple. Bake at 350 for 20 minutes
Tracy's Green Beans
5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too)
12 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan. Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.
1c cooked rice
1pkg frozen chopped broccoli
1can cream of mushroom soup
1c shredded cheddar cheese
Cook onion in butter until tender. Mix rice, onion, broccoli, soup and cheese. Cook at 350 for 35 minutes
Cracker Barrel Carrots
2 pounds fresh baby carrots
2 tablespoons margarine
1 tablespoon brown sugar
1 teaspoon salt, or more to taste
1 pinch ground nutmeg (optional)
Rinse carrots and place in a 2-quart saucepan. Pour in enough water to just cover the top of the carrots. Cover the pan with a lid, place on medium heat, and bring to a boil. Turn the heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork.
When carrots are tender, pour off half of the water. Add the margarine, sugar, and salt and place the lid back on the pan. Cook until completely tender but not mushy. More salt may be added if needed. For a little flair, add a pinch of ground nutmeg.