Thompson Girls' Recipes

4 cans green beans 2 cans cream of mushroom soup 1 can french fried onions chopped almonds Strain Beans. Mix beans with soup. Put in oven safe casserole dish. Sprinkle onions and almonds on top till covered. Bake at 350 until bubbly--about 30 min.

1 1/2 c cooked, mashed butternut squash 1 1/2 c cooked, mashed sweet potato (Mom uses 3 c sweet potatoes only!) 1/4 c sugar 1/4 c brown sugar 2 eggs, lightly beaten 1/3 c margarine, melted 1/3 c milk 1 t vanilla Topping: 1 1/2 T margarine 1/2 c firmly packed brown sugar 3 T flour 1/2 t ground cinnamon 1/4 c chopped pecans Combine squash, sweet potato, 1/4 c sugar, 1/4 c brown sugar, eggs, milk, 1/3 c margarine, and vanilla. Stir well. Spoon into lightly greased 9 in square dish. Make pecan topping by combining 1 1/2 T margarine, 1/2 c brown sugar, flour, cinnamon, and pecans. Stir well. Sprinkle pecan topping over mixture. Bake at 350 for 35 min.

3/4 c butter or margarine 2 1/2 c thin pretzel sticks 1 8oz pkg cream cheese, softened 1 8oz cool whip 1 c sugar 2 c water 1 large box raspberry jello 2 10 pkg frozen raspberries, undrained and slightly thawed 1 15oz can crushed pineapple, undrained Melt butter and pour into a 9x13 pan. Blend pretzels in food processor and pat into pan. Bake 10 min at 400 degrees. Remove from oven and cool. In a large bowl combine cream cheese, cool whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour. Bring water to a boil. Completely dissolve jello in water. Cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or at least several hours until firm. Makes 12 servings.

1 cube butter 1/2 c buttermilk 3/4 c sugar Boil 'till sugar is dissolved. Then add: 1 t vanilla 1 t baking soda

4 eggs 1/2 t vanilla 3 T butter 1 c flour 1/2 t salt 1 c milk Separate yolks and whites into two bowels. Beat egg yolks until very light. Add vanilla and butter. Combine flour and salt; add with milk to egg yolk mix. Beat well. Beat egg whites until stiff and fold DO NOT STIR into batter. Batter should not look completely mixed but should have a vomit consistency. Bake in a waffle iron.

Crockpot Chicken Parmesan 4-6 boneless, skinless chicken breasts (frozen of non) 1/2 Cup italian seasoning breadcrumbs 1/2 Cup shredded parmesan 1/4 tsp black pepper 1 tsp salt 1 Tbs olive oil 1 egg 2 Cups shredded mozzarella 1 jar marinara sauce pour olive oil in bottom of crockpot, beat egg, dip chicken in egg then coat in breadcrumbs/parmesan cheese mixture (if using frozen chicken layer egg, breadcrumb, parmesan mixture on top of chicken) Cover with mozzaralla then marinara cook on low 4-6 hours (6-8 with frozen chicken) Serve with any type of pasta

4 chicken breasts or Pork chops 1/2 cup flour 1/2 cup salad oil/ shortening 1 t salt 1/4 t pepper Sauce: 1 can sliced pineapple 1 c sugar 2 T cornstarch 3/4 c vinegar 1 T soy sauce 1 T ginger 1 chicken bouillon cube 1 green pepper (optional) Preheat oven to 350 F. Wash meat and coat with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove and place in shallow pan (jelly roll pan in foil) skin side up. Sprinkle salt and pepper. Drain pineapple, pouring syrup into measuring cup. Add water to make 1 1/4 cup. In medium saucepan, combine sugar, corn starch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly. Boil 2 min. Pour over chicken. Bake uncovered for 30 min. Add pineapple slices and green pepper. Bake another 30 min or until tender. Serve with rice. Makes 4 servings.