The Kozy Koop

 SideDishes,
Snacks,Miscellaneous

Sweet Dumplings

3 c. brown sugar
3 c. water
2 tsp. butter
1 tsp. cinnamon
1/2 tsp. salt
1 c. raisins
1- 1/2 c. Bisquick buiscuit mix
2 tsp. sugar
3/4 c. milk
1 c. pecans, shaved or broken  in very small pieces

Mix sugars and water together. Bring sugar mixture to a  boil in electric skillet. Drop dough into mixture by teaspoons. Cover and simmer  12 to 15 minutes, turning dough once.

3 tbs. butter or margarine
3 tbs. all-purpose flour
1 tbs. sugar
3/4 tsp. salt
1/4 c. milk
1 (17 oz.) can cream-style corn
3 eggs

Melt butter in a heavy saucepan over low heat; add flour, sugar and salt,stirring until smooth.  Cook 1 minutes, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly until thickened and  bubbly.  Remove mixture from heat and stir in corn.  Beat eggs well.

Gradually stir about 1/4 of hot mixture into beaten eggs; add to remaining  hot mixture, stirring constantly.  Pour into a buttered 1-1/2 qt. casserole.  Bake at 350° 1 hour.

2 medium sweet potatoes
1/2 c. buttermilk
flour, as needed, for dredging
oil, as needed, for frying
salt and pepper, to taste

Wash sweet potatoes and slice into about 1/4 inch rounds. Dip in
buttermilk and flour lightly. Drop the sweet potato slices into a skillet of hot oil just deep enough to cover them.
Fry until lightly browned and tender when pierced with a fork.

Remove with a slotted spoon and drain on paper towels before serving.
Salt and pepper to taste.

Southern Baked Beans
Serves: 10

3 (16 oz.) cans ranch-style pinto beans
1 (12 oz.) jar chili sauce
8 pieces bacon
1 1/2 c. brown   sugar
1  tbs. dry  mustard

In a two-quart casserole dish, layer beans and chili sauce, four strips of
bacon, brown sugar and mustard. Top with remaining bacon. Bake at 250°
for five hours.

Refrigerator Mashed Potatoes
Serves: 15

5 lb. potatoes (about 9 large)
2 (3 oz.) packages cream cheese
1 c. dairy sour cream
2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 tbs. butter  or margarine

Cook peeled potatoes in boiling, salted water until tender. Drain. Mash
until smooth -- no lumps. Add remaining ingredients and beat until light and fluffy. Cool. Cover and place in refrigerator. They may be used anytime within the next two weeks.

To serve, place desired amount into a greased casserole dish, dot with butter and bake at 350° for 30 minutes or until heated thoroughly.

Potatoes and Cheese
Serves: 8

 4 medium potatoes
 1 can evaporated milk
 1 jar melted cheese
 1 can cream of mushroom soup

Wash, peel and slice potatoes. Place them in a lightly greased baking dish.
Pour other ingredients over the potatoes and stir. Bake at 325° for 45 minutes or microwave for 20 minutes.

NOTE: To make Potatoes and Cheese an easy full meal for the family, add chipped ham.

Field Peas
Serves: 8

1 pound field peas
1 piece salt pork
salt and pepper, to taste

In a medium saucepan, boil peas in water to cover with salt pork until
tender. Salt and pepper as desired.
 

Creole Peas
Serves: 6

2 t. oil
1 onion, chopped
1 green pepper, chopped
1 can tomatoes
1 can English peas
1 can mushrooms
2 tbs. butter
2 hard boiled eggs, chopped
1 tsp. vinegar
1 tsp. sugar
salt and pepper, to taste
grated cheese, as needed

In a small skillet, sauté the chopped onion and pepper in a couple of
teaspoons of oil.

Drain the tomatoes and break them up well with a wooden spoon. Drain the peas.

In a large bowl, combine all ingredients, except grated cheese. Pour into a lightly greased casserole dish and bake at 350* for 30 minutes.

Top with grated cheese. Return to oven until cheese melts.
 

Fried Cabbage
Serves: 6

6 to 8 strips bacon
1 head cabbage

Fry bacon in large skillet. Wash cabbage and tear into strips. Remove bacon when it is crisp and add cabbage strips to the bacon drippings.
Cover and let simmer on low heat until cabbage is cooked through.
Remove and sprinkle bacon bits over cabbage.
 

Baked Potato Wrapped in Bacon

Medium sized potato
2 bacon slices per potato
1 tbs. butter per potato

Take medium-sized potato. Split while raw (do not cut all the way through the potato). Season with butter, salt, pepper and place one slice of
bacon in middle of potato. Wrap tightly in foil and cook slowly in coals or a 350° oven for one hour or until tender when pierced with a fork. When done, remove the bacon and wrap with a cooked piece of bacon.

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