SCALLOPED CORN SUPREME

1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these and I though they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350 degree oven for 45 minutes.

OLD GERMAN GREEN BEAN SOUP

This recipe is older than my children and I am the grandmother of seven, one in college!

2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk

Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.

Please note: This picture is a file photo.

OLD KENTUCKY PECAN CAKE

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead. 1 pound sugar (2 cups) 1 pound chopped pecans 1 1/2 pounds seedless raisins 1 pound regular flour 1 cup butter 6 eggs 1 pint wine Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees. When cold pour more wine over the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

file photo