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Family Secrets!

You probably thought this is where the 'dirt' is. Wrong! This is where the Family Secrets are. You know ........ "Aunt Imogene, how do you make those beans?" "Oh, it's just a little of this and a little of that, an old family secret".

Well, we got a few of them to talk about the old family secrets. And what Pot Luck Reunion would be worth a plug nickel without them? So, I'm starting with my favorite which Aunt Imogene Mackie shared with me many years ago. Neither Cathy or I can make it as good as Aunt Imogene.

BAKED BEANS AND BEEF
1 can Pork and Beans (16 oz)
1 can Barbecue Beans (16 oz)
1 large onion
1 medium bell pepper
1 Tablespoon mustard
1 Tablespoon brown sugar
1/2 cup Ketchup
1 pound ground beef

Brown beef in skillet. Drain. In seperate skillet saute diced onions and bell pepper (chopped) until clear. Mix brown sugar, mustard and ketchup. Pour all ingredients over ground beef and mix with beans in a baking dish. Top lightly with ketchup and two or three slices of bacon. Bake 50 minutes at 325 degrees. Cool covered about 30 minutes before serving. (Imogene Mackie)

SQUASH STUFFING CASSEROLE
¾ cup water
¼ teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 package (6ounces) instant corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper; ix well. Fold in squash mixture. Pour into a greased shallow 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 8-10 servings.(Donna Eubanks)

BROCKLY CASSEROLE
Saute 1/4 onion in 2 tablespoons of butter until clear. Cook 3 cups rice, frozen brockly (10 oz). Put 8 slices (about 1 pound) velveta cheese into cream of mushroom soup. Cook until creamy. Mix the 3 cups cooked rice, brockley and soup mixture. Put in buttered casserole dish and bake at 350 degrees for 20 minutes. (Cathy Eubanks)

DUMP CAKE
1 Number 303 can Cherry Pie Filling
1 Number 303 can Crushed Pineapple (drained)
1 box yellow cake mix
2 sticks oleo
1 cup chopped pecans
Pour pie filling into 10x12 inch pan, add layer of crushed pineapple. Sprinkle dry cake mix over the pinapple. Dot top all over with little pieces of oleo (margine) Add pecans to top.
Bake at 350 degrees until brown on top. (Cathy Eubanks)


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