Hospitality Dishes that Stand the Test of Time – with Barefoot Bistro

Need a dish to take to a friend?  Patti Hilton of the The Barefoot Bistro shares her favorite hospitality recipes from a college friend Susan McCoy that stand the test of time.

Need a dish to take to a friend?  Patti Hilton of the The Barefoot Bistro shares her favorite hospitality recipes from a college friend Susan McCoy that stands the test of time.   The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.   Click here for the full menu.

Marinated Green Beans– from Patti’s college friend from Winthrop, Susan McCoy
2 cans whole beans
1 medium onion
8 slices bacon
1/2 bag of sliced almonds
6 tablespoons sugar
6 tablespoons vinegar
Drain beans put in casserole S cover with onion rings–fry bacon Splas
top of onion. Sprinkle almonds.
Bring bacon drippings, sugar & vinegar to a boil 5 pour over beans.
Marinate for 8 hours in refrigerator.
Bake at 350 for 45 minutes
Broccoli Salad
1 large head of broccoli, florets cut small
8 slices of bacon, fried and crumbled or 1/2 jar of Bacon bits
1 medium onion, chopped fine
1 cup shredded cheddar cheese
Dressing:
1 Tblsp. red wine vinegar
1/4 sugar
1/2 cup mayonnaise
Mix dressing well and pour over salad.
Refrigerate.
Best if made the day before and tossed again just before serving.
Chicken Casserole
1 cup celery
3 tablespoons chopped onion
(sauté the above in 2 tablespoons of
butter)
3 cups chicken
1 ½ cups cooked rice
1 can cream of chicken soup
¾ cup mayonnaise
1 can water chestnuts (chopped, not too small)
Salt & pepper to taste
Combine all ingredients and place in large casserole. Top with ¾ cup
crushed corn flakes mixed with 1 tablespoon margarine.
Bake 350 for 45 minutes.