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OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)

VEGETABLES 

Bean-Corn Casserole
1 can drained French-style green beans, 1 can drained shoepeg white corn, 1 can celery soup, 1 cup sour cream, 1 cup grated sharp cheese, 1/2 cup chopped onion, cheese-cracker crumbs, 1/2 stick butter or oleo, slivered almonds
Spread drained beans and corn on bottom of casserole dish. Mix all other ingredients together and spread on top of beans and corn. Top with cheese-cracker crumbs, 1/2 stick melted butter or oleo, and almond slivers. Bake at 350 degrees for 40 minutes.

CK, Alexander City AL
 

Savory Green Beans
4 slices bacon, 1/4 cup chopped onion, 2 tablespoons tarragon vinegar, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 32 ounces green beans (fresh, frozen or canned)
Fry bacon until crisp. Set aside. In 2 tablespoons bacon drippings, saute onion until tender. Add vinegar, salt and pepper; stir gently to make sauce, and set aside. Cook beans in just enough boiling water to cover them, for six or seven minutes, then drain. Pour sauce over hot beans. Garnish with crumbled bacon.

NBB, Goodman MS
 

Hoppin' John

2 cups dry black-eyed peas, 6 cups water, 2 cups chopped ham, 1 cup chopped onion, 1/4 teaspoon crushed red pepper, 1 1/2 cups uncooked rice, salt & pepper to taste, 3 1/2 to 4 cups water
Wash peas and cover with 6 cups water. Bring to boil...boil about 5 minutes. Remove from heat and let stand 1 hour or more. Drain peas. Place peas, ham, onion, red pepper, rice, salt and pepper into 3 1/2 to 4 cups of water. Cook about a half-hour or until rice and peas are tender. Serves 8 to 10. This New Year's Day dish (traditional for good luck in the coming year) should be served with cornbread sticks, tomato slices, onion slices, and a dessert.

JHH, Lexington MS
 

Scalloped Potatoes

1 can Campbell's cheddar cheese soup, 1/2 cup milk, 1 tablespoon butter, 4 cups thinly-sliced potatoes, 1 thinly-sliced small onion, paprika
Stir cheese soup until smooth. Gradually add milk and butter. Butter a 1 1/2-quart casserole dish. Arrange alternate layers of potatoes, onion slices, and sauce. Dot top with butter. Sprinkle paprika on top. Cover and bake at 375 degrees for 1 hour. Uncover and bake 15 minutes more. Serves 4-6.

JJ, McComb MS
 

Ratatouille Provence

1/2 cup olive oil, 1 large cubed eggplant, 4 sliced zucchinis, 1 cubed red or green bell pepper, 2 large sliced onions, 3 finely-chopped cloves garlic, 6 cubed tomatoes, 2 sprigs fresh thyme, 1 bay leaf (remove before serving), salt & pepper to taste, 1/4 cup chopped fresh basil
Peel eggplant (unless it has thin skin), cut into cubes. Heat oil in very large skillet. Add eggplant, zucchini, pepper; saute for about 5 minutes. Add onions, garlic; saute a bit more. Add tomatoes, thyme, bay leaf; cook for about 15 minutes. Season with salt & pepper to taste. Add fresh basil and toss. Serve hot or cold.

CL, Jackson MS
 

Rice Casserole

1 cup uncooked rice, 2 cans beef consomme, 1 can cream of mushroom soup, 1/2 stick butter, 1 package dry onion soup mix
Mix all together and bake in casserole dish one hour at 350 degrees.

CK, Jackson MS
 

String Bean Casserole

3 cans Del Monte seasoned green beans, 1/4 stick butter, 1 or 2 thinly-sliced onions, 5 pieces crisp fried bacon, 1 or 2 cans mushroom soup, 1 box crushed Cheese-Ritz crackers, 1 tablespoon Worcestershire sauce
In melted butter, saute onions until soft. Drain green beans, saving half the liquid. Add green beans and liquid to onions, mixing well. Add mushroom soup, Worcestershire sauce, crumbled bacon. Mix well and place in baking dish. Sprinkle crushed Cheese-Ritz crackers on top. Bake for 30 minutes at 350-400 degrees.

Mary Ann Mobley, Miss Mississippi, Miss America

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