Hamilton Beach 32180C Southern Baked Beans, Corn Pudding, Creamed Potatoes, Makes 10 servings

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Southern Baked Beans

1 pound lean ground beef	3⁄4 cup ketchup
1 envelope dry onion soup mix	2 tablespoons prepared mustard
2 16-ounce cans pork and beans	1 tablespoon vinegar
1 16-ounce can kidney beans

Do not drain beans. In a large skillet brown ground beef until done. Discard grease. Place browned ground beef, soup mix, pork and beans, kidney beans, ketchup, mustard, and vinegar into a 3-quart casserole or baking dish. Mix thoroughly. Place in roaster oven and bake at 350ºF for 35 to 45 minutes.

Makes 10 servings.

Corn Pudding

1⁄4	cup butter, melted	1⁄2 teaspoon pepper
1⁄4	cup flour	3 cups milk
6 tablespoons sugar		6 eggs
2 teaspoon salt		2 16-ounce cans whole kernel corn,
		drained

Pour butter into a 9x13-inch baking dish or pan. Tilt to coat bottom and sides of pan. In a small bowl combine flour, sugar, salt, and pepper; set aside. In a large mixing bowl, whisk together milk and eggs. Stir in corn. Sprinkle flour-sugar mixture over top of corn mixture, then stir to blend. Pour into prepared pan. Place in roaster oven and bake at 350ºF for 35 to 45 minutes or until set.

Makes 10 to 12 servings.

Creamed Potatoes

4 pounds white potatoes,	11⁄2 teaspoons salt
about 15 medium	1⁄4 teaspoon pepper
3 cups half and half	4 tablespoons butter
3 tablespoons finely minced onion

Scrub the potatoes but do not peel. Place in a large pot and cover with water. Place over high heat and bring to boil. Reduce to simmer and cook until done, about 45 minutes. Refrigerate overnight. Grate the potatoes. It is not necessary to peel them. Place grated potatoes, half and half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Place in roaster oven and bake at 375ºF for 1 hour.

Makes 10 servings.

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