The Festival of Booths
From The Stallion Store.
The
festival of Sukkot, also known as Chag'ha Succot, the "Feast of
Booths" (or Tabernacles), is named for the huts (sukkah) that Moses and
the Israelites lived in as they wandered the desert for 40 years before they
reached the Promised Land.
Because harvest fruits and vegetables as well as casseroles are commonly served
during this Holiday, we have included our top 5
Casserole recipes for your enjoyment.
1) CRANBERRY APPLE CASSEROLE
1 (12 oz.) bag of fresh whole cranberries
1 c. granulated sugar
About 6 lg. tart peeled apples, diced
Mix above ingredients and put in 10 x 13 casserole. 1
c. chopped pecans
1/2 c. brown sugar
1/3 c. flour
1 1/2 c. rolled oats
1/2 c. melted butter
Mix topping together, sprinkle over fruit. Bake 1 to
1 1/2 hours at 325 degrees until hot and bubbly throughout.
DO NOT BAKE AT HIGHER DEGREE AS PECANS WILL BURN.
2) HARVEST POTATO CASSEROLE
1 pkg. frozen hash browns, thawed
1 can cream of chicken soup
1 c. sour cream
2 c. shredded Cheddar cheese
1/2 c. melted butter
1 onion, chopped
1 tsp. salt
Mix together. Put in 9 x 13 inch casserole dish. Top
with 2 cups crushed corn flakes and 1/2 cup melted butter. Bake at 350 degrees
for 45 minutes.
3) YELLOW SQUASH CASSEROLE
2 c. yellow cooked squash
2 eggs, beaten
1 c. cheese, grated
2 green peppers, chopped
2 tbsp. margarine
1 c. bread crumbs or Pepperidge Farm
dressing
Salt & pepper to taste
Mix squash, eggs, cheese and peppers. Melt oleo and
mix with bread crumbs. Add half of bread crumbs to squash mixture. Put into
greased baking dish. Add remaining crumbs to top. Bake 1 hour at 350 degrees.
4) VEGETABLE CASSEROLE
3 (No. 303) cans mixed vegetables, drained
1/2 c. mayonnaise
1 c. chopped celery
2 c. shredded cheddar cheese
1 stick margarine, melted
1/4 lb. crushed Ritz crackers
1/2 c. chopped onion
Mix vegetables, mayonnaise, celery, onion, and
cheese. Put in baking dish. Mix melted margarine with crushed Ritz crackers.
Sprinkle over vegetable mixture. Bake at 350 degrees for 30 minutes.
5) GREEN BEAN & CORN CASSEROLE
1 can French style green beans
1 can shoe peg corn
1 c. sour cream
8 oz. cream cheese
1 onion
1 can cream of celery soup
1 pkg. almonds, slivered
1 pkg. Ritz crackers (most boxes have
3 or 4 pkgs., use one of these)
1 stick butter or margarine
FIRST LAYER: French style beans, drained, shoe peg
corn, drained. SECOND LAYER: One cup sour cream, cream cheese, chopped onion,
celery soup. THIRD LAYER: Almonds. Put on top the Ritz crackers. Melt butter
and put on top. Bake at 350 degrees for 25 minutes.
Thank You
Joe & Katrina
Thompson
www.stallionstore.com
stallionstore@charter.net
Printable Easter 05 Dinner
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