Sue Mears Recipes

Potato Casserole
2 pounds hash brown potatoes
11/2 sticks margarine, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans cream of chicken soup
2 cups sour cream
1/2 cup chopped onion
2 cups shredded Cheddar cheese
2 cups crushed corn flakes
Combine potatoes, 1 stick margarine, salt, pepper, soup, sour cream, onion and Cheddar cheese. Pour mixture into a greased 9×13-inch baking dish. Melt remaining half stick of margarine and mix with crushed corn flakes. Sprinkle on top of casserole. Bake at 350 degrees about 1 hour.
Easy Caramel Cake
1 box yellow cake mix
2 cups sugar
2/3 cup evaporated milk
1 stick margarine
30 Kraft caramels
Bake cake as directed on box in layers. Remove from oven and let cool.
For the icing, combine sugar, milk and margarine in a saucepan and bring to a boil. Boil for 5 minutes, then turn heat to low. Add caramels and continue stirring until melted. Let icing cool 15 to 20 minutes. If icing is too thick, dip your knife in warm water to help it spread over cake layers.
Pancakes
1 cup self-rising flour
3/4 cup milk
1 tablespoon margarine
1 tablespoon sugar
1 egg
Combine all ingredients. Spoon batter onto hot griddle.
Squash Relish
9 cups chopped squash
2 cups chopped onions
3 green bell peppers, chopped
1/4 cup salt
2 cups vinegar
21/2 cups sugar
2 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon dry mustard
1 jar pimiento (optional)
Combine squash, onions, peppers and salt and let stand 1 hour. Drain off excess liquid and heat until sugar dissolves. Add remaining ingredients and heat until boiling. Spoon relish into hot jars and seal. Chill 24 hours before eating.
Bet’s Easy
Cucumber Pickles
4 cups sugar
4 cups vinegar
1/3 cup pickling salt
11/2 teaspoons mustard seed
11/2 teaspoons celery seed
11/2 teaspoons turmeric powder
Sliced cucumbers to fill 1-gallon jar
Bring sugar, vinegar, pickling salt, mustard seed, celery seed and turmeric to a boil. Pack cucumbers tightly in a 1-gallon jar. Pour liquid mixture over the cucumbers. Add more cucumbers if necessary. Keep refrigerated.
Vegetable Dish
1/2 cup oil
Flour
Corn meal
Salt and pepper
2 cups sliced squash
2 cups diced white unpeeled potatoes
2 cups sliced green tomatoes
Pour oil in bottom of a 9×13-inch baking dish. Combine flour, meal, salt and pepper in another dish. Dredge squash, potatoes and tomatoes in mixture. Place coated vegetables in dish. Spray with cooking spray. Cook at 450 degrees, stirring occasionally, about 30 minutes.
Crock-Pot Dressing
Chicken breasts or 1 whole chicken
11/2 quarts water
2 cups corn meal
1/2 cup self-rising flour
2 onions, chopped
1/2 stalk celery, chopped (4 to 5 ribs)
6 eggs
1 stick margarine
1 cup buttermilk
1 teaspoon poultry seasoning
Salt and pepper
Boil chicken in water until tender. Remove chicken and debone when cool. Reserve broth.
Combine remaining ingredients in a large pan and bake at 450 degrees until done. Combine dressing with chicken and reserved broth and put in a Crock-Pot. If mixture isn’t thin enough, add a can of chicken broth. Cook on low.
Chocolate Gravy
1 cup sugar
1/3 cup cocoa powder
2 tablespoons self-rising flour
2 cups water
Combine all ingredients in a saucepan and bring to a rolling boil. Serve over biscuits.

NEMS Daily Journal