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Sweet And Sour Red Cabbage

Shred or cut up cabbage.Combine with other ingredients; cook until done. ...

Green Rice

Blend Cheez Whiz in soup over low heat.Brown onion in oleo. Cook rice and broccoli separately.Combine all ingredients and bake at 350\u00b0for 30 minutes. ...

New Orleans Style Red Beans And Rice

Saute onion.Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking ...

Yummy Potatoes

Combine cream of chicken soup and 1 cup cheese in saucepan. Heat over medium-low heat, stirring to prevent scorching.Add sour cream. Mix thoroughly.Place potatoes in casserole, one layer at a time, ...

Green Rice

Add all ingredients and mix well (except cheeses).Cook in casserole dish for 1 hour at 325\u00b0.Cover with shredded cheeses and cover to keep moist after cooking. ...

New Orleans Red Beans And Rice(Servings: 6. Preparation Time: 4 Hours.)

Soak beans in water overnight.Drain.In a Dutch oven, brown salt pork.Add onions, garlic and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt and herbs.Simmer 3 hours or until be ...

Cheesy Scalloped Potatoes

Put hash browns in a greased 9 x 13-inch pan or 2 square pans. Put rest of ingredients in blender.Pour over potatoes.Bake at 350\u00b0 for 1 hour.Serves 8 to 10. ...

Colorful Bean Salad

In a bowl, combine the first six ingredients; mix well.Add the beans, corn and onion; stir to coat.Cover and refrigerate until serving.Yield: 6 servings. ...

Donald'S Corned Beef And Cabbage Sandwiches

Mix mayonnaise with grated cabbage.On one slice of bread, smear corned beef hash and on other slice, smear cabbage and mayonnaise mixture.Coat outside of slices of bread with mayonnaise.Brown in hea ...

Red Beans And Rice For 120

Soak beans several hours and drain. Put in large pot leaving room for plenty of water. Chop onion and garlic; add to beans. Slice sausage thin and add to beans the last 45 minutes of cooking. Cook r ...

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