This Mexican-inspired casserole calls for Ann Page beans, a popular brand when this recipe was published in the January 1951 issue of The State. We suggest whipping up this easy dish using any bean of your liking.
Sweet Potato and Orange Casserole
The State’s first official published casserole dish in December 1942, this sweet and zesty casserole could easily be dinner’s side dish or even dessert.
Creole Eggplant Casserole
This hearty recipe wasn’t labeled as a casserole when it was published in The State in 1941, but it’s baked in a classic casserole dish and calls for ingredients you’d find in many casseroles, such as diced vegetables, breadcrumbs, and of course, grated cheese.
Honey-Nut Granola Bars
Take a hike — and take these with you. You won’t want to go back to the store-bought variety.
Squash Casserole, a Worthy Potluck Addition
A classic recipe to brighten up any potluck supper spread.
Smoked Trout with Blueberry Chutney and Pickled Onions
Forget the capers -- take your smoked trout to another level with a spiced blueberry chutney and a garnish of tangy pickled onions. This bright dish is perfect for those warm spring evenings.
Bacon and Egg Cups
Your favorite breakfast foods, together in one perfect package.
Baked Custard
An old-fashioned comfort food worth preserving for future generations.
Deviled Eggs
Is your deviled egg dish tucked away in a cabinet somewhere, longing to be used? Let us help.
