These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
  1. Cheesy Scalloped Potatoes
  2. Mexican Squash
  3. Pinto Beans
  4. Potatoes Romanoff
  5. Sour Cream Broccoli
  6. Stuffed Cabbage

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Cheesy Scalloped Potatoes

½ C. Miracle Whip
2 Tbsp. Flour
1 C. Milk
1 C. (4 oz.) Shredded Sharp Cheddar Cheese
4 C. Sliced Potatoes Heat oven to 350. Mix miracle chip and flour. Gradually stir in milk. Cook, stirring constantly until mixture thickens and comes to a boil. Add cheddar cheese. Stir until melted. Place potatoes in 10" x 6" baking dish. Top with mixture. Cover with foil. Bake 45 minutes. Uncover and continue to bake for 15 minutes or until potatoes are tender. Makes 6 servings.
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Mexican Squash

5 Medium Zucchini (Unpeeled and cut into ¼ inch slices)
1 Large Onion (Chopped)
2 Tbsp. Vegetable Oil
1 16 oz. Can Whole Tomatoes (Undrained)
1 4 oz. Can Chopped Green Chiles (Undrained)
½ C. Grated Parmesan Cheese Cook squash in boiling salted water to cover 10 minutes or until tender. Drain well and set aside. Sauté onion in oil until tender. Stir in tomatoes and green chilies and cook for 15 minutes or until thick. Place squash in a 12" x 8" x 2" baking dish. Top with tomato mixture. Sprinkle casserole with cheese. Bake at 350 for 20 minutes. Yield 6 to 8 servings.
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Pinto Beans

1 lb. Dry Pintos
4 Cloves Garlic
¼ lb. Slab Smoked Bacon
1 Medium Onion
6 Cloves
2 Tbsp. Sugar
1 Tbsp. Accent
1 Can Stewed Tomatoes
Salt and Pepper to Taste Stick 6 cloves in onion. Add all ingredients except tomatoes. Cook until beans are soft. Add stewed tomatoes and cook for an additional hour.
Judy Miller
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Potatoes Romanoff

6 Good Sized Potatoes
1 Pint Sour Cream
1 Bunch Green Onions (Chopped including tops)
1 ½ C. Shredded Sharp Cheddar
Salt & Pepper to taste Cook potatoes in jacket until tender. Peel and grate potatoes into large bowl. Stir in all ingredients. Turn into buttered casserole. Refrigerate over night. Bake uncovered at 350 for 30 to 40 minutes.
Ellie Gatewood & Ann Fittz
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Sour Cream Broccoli

2 Pkgs. Frozen Broccoli
¾ of Small Container Dairy Sour Cream
2 Tbsp. Margarine
2 ½ Tbsp. Lemon Juice
¾ C. Sliced Pimento-Stuffed Olives Cook broccoli as directed on packages, using about 2 ½ Cups boiling water. Do not overcook. Drain broccoli and blend with other ingredients in oven-proof baking dish, reserving a few olive slices for garnish. Bake in moderate oven long enough to thoroughly heat. Garnish with reserved olive slices. Yield 6 to 8 servings.
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Stuffed Cabbage

Cabbage Leaves
Hamburger
Onion
Rice
1 Can Tomatoes Boil Cabbage Leave until soft. Mix hamburger, onion, rice and tomatoes. Roll in cabbage leaves. Put in pan and cover with tomato juice. Bake at 350 for 45 minutes.
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