Creamed Peas

Serves: 3
Our food was pretty plain during the week, so I thought this white sauce made
the peas extra fancy and fitting for a Sunday meal.

Imogene Hutton, Norton, Texas

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon sugar
1 (10-ounce) package frozen green peas

In a medium saucepan, melt the butter. Add flour, salt and pepper; cook over low
heat until bubbly. Gradually add milk and sugar; cook and stir until thickened.
Cook peas according to package directions; drain. Stir into the sauce and heat
through.

Kiss Me Not Mashed Potatoes

Garlic is what gives these mashed potatoes an extra kick. You can leave it out, but why would anyone wan to do a thing like that. (courtesy of Church Ladies Celestial Suppers and Sensible Advice)

Makes 4 servings

4 large white potatoes
6 cloves garlic
1 ( 3-ounce) package cream cheese
1/4 cup half and half (or more if desired for a creamer texture)
Salt, pepper, and hot sauce to taste

Wash and quarter the potatoes. Leave skins on for extra flavor. Bring 5 quarts of water to a rolling boil and add the potatoe and the garlic. Cook the pototes until they break apart when tested with a fork. Drain in a colander set over the hot pot, so all the water is out of the cooked potatoes and garlic. Drain the pot. Return the potatoes and garlic to the pot and add the cream cheese. Mash with a potato masher. Add the half-and-half and continue mashing. Leave a few lumps so everyone will know that your mashed potatoes are homemade. Season to taste with salt, pepper, and hot sauce.

OLD- FASHIONED CORN PUDDING

If your Christmas dinner doesnt already include corn pudding, why not give this easy recipe a try? Easy for the kids to make. Canned corn is easy to find throughout the year, and corn pudding makes for a great side dish anytime you have poultry on the menu.

makes 18-20 servings (courtesy of Church Ladies Celestial Suppers and Sensible Advice)

6 Large Eggs
2 Cups half and half
1 Cup sugar
4 (15 ounce) cans cream-style corn
1/2 Cup flour
2 (15-ounce) cans plain corn
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon pepper

Preheat the oven to 350 degrees. Lightly grease a 9×15 inch glass baking dish.

Beat the eggs, half and half, and sugar in a large bowl. Stir in the cream-style corn and the flour. Drain the canned corn and add to the mixture along with the melted butter, salt, and pepper, mix well. Pour into the prepared baking dish and bake for 60 to 75 minutes or until set. Let stand 5 to 10 minutes before serving

STRING BEAN AND MUSHROOM CASSEROLE

A variation of this dish was very popular in the 1950’s. if you have vegetarians in your congregation, use only cream of vegetable soups and be sure to let them know they can safely eat this caserole because it does not include any meat

Serves 8-10

3 cups cooked canned mushrooms
3 (10 1/2 -ounce) cans cream soup, use any combinations of cream of celery, mushroom, or chicken
6 cups canned string beans
1 cup French-fried onions or slivered almonds

Preheat the oven to 350 degrees. Cover the bottom of a 3 quart baking dish with the mushrooms. Combine the cream soups and stir in 1 cup water. Pour half the soup mixture over the mushrooms and spread to cover. Add the string beans and cover with the remaining soup mixture. Top with onion or almonds, cover the dish with aluminum foil, and bake 30 minutes or until the mixture bubbles and the vegetables are heated throughout.