MELBA'S SWAP SHOP
Casserole can be a hit
DEAR MELBA: I made this vegetable casserole for a covered-dish luncheon at our church, and everyone thought it was good.
I did make changes. Where the recipe calls for vinegar, I used lemon-garlic vinegar, and I left out the slivered almonds.
MAKE AHEAD VEGETABLE CASSEROLE
6 slices bacon
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons sugar
1 tablespoon vinegar
2 packages (12 ounces each) frozen mixed vegetables
3 tablespoons slivered almonds
Cook bacon until crisp. Drain, reserving 3 tablespoons of the drippings. Crumble bacon and set aside.
Saute onion in reserved bacon drippings until transparent. Stir in salt, pepper, sugar and vinegar.
Prepare vegetables by package directions. Drain and spread in 8-by-8-inch greased baking dish. Spread onion mixture over top. Do not stir. Cover and refrigerate overnight in refrigerator.
When ready to bake, preheat oven to 350 degrees. Sprinkle top with crumbled bacon and almonds. Bake 30 minutes. Serves 6 to 8.
— Mary Lee Colwell, Wilburton
DEAR MELBA: I decided to share “corny” recipes this month. I made this Quick Can Mazatalan dish for New Year's Day instead of black-eyed peas.
I think the original may have come from the Oklahoma Natural Gas Co., but I made some changes.
QUICK CAN MAZATLAN
1 can (16 ounces) whole kernel corn
1 package (3 ounces) cream cheese, softened
1 can (4 ounces) diced green chilies
1/4 cup sliced green onions