Baked Beans

This is my mom's recipe.

2 small cans pork and beans

2/3 c. catsup

2/3 c. brown sugar

3 strips bacon (can use diced ham or bacon bits)

1/2 green pepper, diced

1 small onion, diced

1/2 tsp. dry mustard

1/2 tsp. cinnamon

1/2 tsp. chili powder

1/2 tsp. seasoned salt

Mix ingredients together and place in baking dish. Bake at 350F for 1-1 1/2 hours. Can also place in crock pot on high for about 2 hours.

Taco Salad

I actually don't have a "recipe" for this, but I watched it being made and got the gist of it! It's so yummy! Back home we used to do our taco salads different, with warm chili instead of meat, and no dressing, sour cream instead, so this is different and new to me! I had a picture up, but it didn't make the salad look very good! You'll just have to trust me!

1 large head of romaine lettuce, shredded
1-2 tomatoes, diced
1 large purple onion, diced
1-2 cups shredded cheddar cheese
1 can red kidney beans, rinsed drained
1 lb. extra lean ground beef, seasoned and browned, then drained
1 bottle Thousand Island dressing
tortilla chips, crushed

Season ground beef to liking and fry in frying pan, drain any excess fat or water. Rinse and drain kidney beans. Put salad together right before serving. Add all ingredients except chips in large bowl and drizzle Thousand Island dressing over. Toss to completely cover. Crush chips and toss into salad. Serve immediately so chips don't get soggy.

Angel Hair Pasta

My mom makes this as a side to brisket, but goes great with chicken too!

2 tbsp. olive oil
1/2 tsp. garlic powder
2 c. canned tomatoes with juice
1/4 tsp. black pepper
1 tbsp. basil
12 oz package angel hair pasta

Cook 12 oz angel hair pasta in salted water according to directions on package. In sauce pan, combine olive oil, garlic powder, tomatoes, pepper and basil. Simmer to allow flavors to mix. Add tomatoe mixture to angel hair and. Toss to coat all pasta. Sprinkle with Parmesan cheese.

Savory Rice

2c. rice
1 tbsp. dry onion
1 tbsp. parsley
1 tsp. salt
1 tbsp. onion soup mix
1 beef bouillon cube (or 1 tsp. powdered bouillon)
1/4 c. butter

Add 4 c. water and bring to boil. Reduce heat and cook for about 15 minutes until water is gone, stirring occasionally.

Dressy Green Beans

2 cans green beans (I like to use french cut)
1/2 onion, diced
1 c. ham, very thinly sliced and cut into small pieces
1 tbsp. butter
1/2 c. slivered almonds

In fry pan, saute onions and ham in butter. In sauce pan, bring green beans to boil then drain. Add ham and onions to green beans stir. Add slivered almonds and serve hot.

Refried Beans

4 c. pinto beans, sorted and rinsed well

1/2 c. butter

2 tsp. salt

Bring beans to boil on stove in large stock pan, after boil, drain and place in crock pot, add new boiled water up to almost top of crock pot. Cook on high all day, stirring occasionally. OR

Bring to boil on stove in large stock pan, after boil, drain and add new water, bring to boil again, turn heat down to medium or med-high. Let cook for 2 ½ to 3 hours, stirring often, also add water as needed or they will burn on bottom.

Do not drain excess water, add 1 stick (1/2 c.) butter and 2 tsp. salt.
Beat with mixer until smooth (it takes a while...about 10 minutes).

Spanish Rice

1 c. white rice
A few pieces of spaghetti noodles (dry) broken up into ½ to 1 inch pieces.
Brown in bottom of pot with 1 T. butter or margarine.
Add:
1 c. blended up tomatoes
1 c. water
1 tsp. garlic salt
1-2 tsp. dried onion
1 tsp. chili powder
salt to taste (about 1/2 tsp.)

Bring to boil, cover and simmer on low for about 15 minutes stirring occasionally. Turn off heat, leave pot covered for 5-10 minutes longer.

Green Chili Rice

2 c. rice
4 c. chicken broth
1 or 2 4-oz can green chilies
1 onion, diced
1/2 bunch fresh cilantro
1 1/2 tsp. oregano
1 tsp. salt
½ tsp. cumin
3 green onions, chopped

Combine all ingredients except green onions. Cook in steamer or on the stove bring to boil and reduce heat. Stir occasionally until liquid is gone. Stir in green onions and let stand 10-15 minutes before serving.

Guacamole

4-5 avocados, mashed
1/2 onion, chopped or 1 tbsp dried onion
1/2 bunch cilantro, chopped (or ¾ bunch)
2 small tomatoes, chopped fine or
1 large spoonful of pice de gallo
1 tsp. pepper
1 tsp. garlic salt
Juice of 1 lime

Combine all ingredients; add 1 tsp salt when ready to serve.

Green Bean Casserole

I got this one of course on the back of the French's Fried Onions container. It is SO yummy, I make it mainly at Thanksgiving  and Christmas time.

1 can cream of mushroom soup
1/2 cup milk
dash ground black pepper
4 cups cooked cut green beans or
2 cans french cut style green beans
1 1/3 cups French's French Fried Onions

Mix soup, milk, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at 350°F. for 25 min. or until hot. Stir, then sprinkle with remaining onions. Bake 5 min.

Candied Sweet Potatoes

This has got to be one of my favorite things to eat at Thanksgiving!

6 medium sweet potatoes or yams
1/2 c. packed brown sugar
3 tbsp. butter or margarine, melted
3 tbsp. water
1/2 tsp. salt
10 large marshmallows

Bring potatoes or yams to a boil, cover and reduce heat to med-high. Boil 30-35 minutes or until tender. Slip off skins and slice into 1/2 inch slices. Heat remaining ingredients in sauce pan until smooth. Pour over potatoes in a baking dish. Cover and bake for about 20 minutes. When there is about 5 minutes left, remove from oven, place large marshmallows over potatoes and place back in oven until marshmallows are melted and browned on top.

Pasta Salad

2-3 large tomatoes
1 can sliced black olives
1/2 green pepper, chopped
1 bunch broccoli, chopped into small pieces
1-2 carrots, shredded
3 green onions, chopped
1 bottle Wishbone Lite Italian Dressing

Mix all ingredients in bowl and marinate overnight. Cook tri-italian noodles as directed on package. Drain and rinse with cold water. Add to marinated vegetables then toss with parmesan cheese (about 1/2 cup) and mix well. Refrigerate and serve chilled.

Potato Salad

I came up with this one on my own. I'm pretty picky about potato salad so I looked at about 10 different recipes and combined bits and pieces of all of those to make this recipe.

5-7 potatoes
3 eggs, hard boiled
1 c. celery chopped
1 small onion, chopped
1/2 c. sweet relish
1/4 tsp. garlic salt
1/4 tsp. celery salt
1 tbsp. mustard
ground black pepper to taste
1/4 c. mayonnaise

Boil potatoes until tender (20-30 minutes). Drain, cool, peel and chop. In large bowl combine all ingredients together. Mix well and refrigerate until chilled. When serving, salt to taste.

Augratin Potatoes

A.K.A. Funeral potatoes and cheesy potatoes

1 1/2 lb. frozen hash browns (I prefer cubed) (I usually buy 2 1-lb. bags but don't use all of the 2nd bag)
16 oz. sour cream
1 1/2 can cream of chicken soup
1/4 c. milk
3 c. grated cheddar cheese
1 large onion, chopped fine
2 c. corn flakes, crushed
1 tbsp. melted butter
salt and pepper to taste

Mix all ingredients except corn flakes and melted butter. Place mixture in 9 x 13 baking pan and bake at 350F for 1 hour covered. Last 10 minutes, remove from oven and sprinkle corn flake crumbs mixed with melted butter over potatoes. Continue baking 10 more minutes uncovered.