Mom’s Famous Picnic Beans

2 cans pork & beans

1 can kidney beans, drained

1 can butter beans, drained

1 small onion, chopped

1 pound hamburger, browned

1 pound bacon or sausage, browned

1 cup ketchup

1 cup brown sugar

1 tablespoon liquid smoke

3 tablespoons vinegar

Mix all ingredients together in slow cooker. Heat 3 to 4 hours until onions are soft.

Marnie’s Sugar Cookies

2/3 cup shortening

¾ cup sugar

1 teaspoon vanilla

1 egg

4 teaspoons milk

2 cups flour

1 ½ teaspoon baking powder

¼ teaspoon salt

Preheat oven 375F. Cream shortening, sugar, and vanilla. Add egg and milk. Beat till light and fluffy. Sift together dry ingredients. Add to creamed mixture. Cut dough in half. Refrigerate one hour. Roll dough to ¼ inch. Cut and bake 8 to 10 minutes. Decorate with buttercream frosting.

Italian Sandwich Casserole

2 pounds ground beef

1 onion, chopped

1 cup ketchup

2 cans tomato soup

2 teaspoons oregano

2 teaspoons Worcestershire sauce

2 eggs

1 1/3 cup milk

3 cups flour

2 teaspoons baking powder

2 teaspoons onion salt

12 slices processed American cheese

Preheat oven to 350F. Brown hamburger with onion. Drain. Season with salt and pepper to taste. Add ketchup, soup, oregano, and Worcestershire sauce. Simmer 20 minutes. Meanwhile, combine eggs beaten with milk, flour, baking powder, and onion salt. Spread ½ batter into a greased 9x13 pan. Top with ½ meat mixture, cheese, remaining meat, top with remaining batter. Bake 30 minutes.

Minestrone Soup

½ pound ground beef

½ cup chopped onion

2 cans Italian style tomatoes, undrained

2 cups chopped Swiss chard

2 cups beef broth

1 can kidney beans, undrained

1 can garbanzo beans, undrained

1 can French cut green beans, undrained

1 cup dry small shell pasta, cooked

Brown beef with onion. Add tomatoes and chard. Simmer 5 to 10 minutes. Add beef broth, beans, and noodles. Stir gently to combine. Simmer 3 to 5 minutes till bubbly. Top with parmesan cheese if desired.

Crock Pot Chicken Dip

3 frozen chicken breasts
8 oz. cream cheese
1 can corn, drained
1 can pork and beans
1 can jalapenos
1 jar salsa
2 T. dry taco seasoning mix

Put all ingredients in crock pot on low for 8 hours. Shred chicken breasts with two forks. Serve with tortilla chips.

Cornbread Salad

1 package Jiffy cornbread mix

1 cup cream style corn

½ cup sour cream

½ cup grated sharp cheddar cheese

½ teaspoon cayenne pepper

1 can kidney beans, rinsed and drained

1 can corn, drained

1 sweet onion, finely chopped

3 large tomatoes, chopped

1 green pepper, finely chopped

2 cups shredded cheddar cheese

1 pint sour cream

1 package ranch dressing mix

Chopped parsley leaves for garnish

Preheat oven to 375F. Combine cornbread mix, cream corn, ½ cup sour cream, sharp cheddar, and cayenne pepper. Bake in an ungreased 8x8 pan for 30 minutes or golden brown. Cool cornbread then cut into 1 inch cubes. Put cubed cornbread into a large glass bowl. Layer beans, corn, onion, pepper, tomatoes, and cheese. Mix sour cream and ranch dressing mix. Spread dressing evenly over cheese. Refrigerate at least 2 hours. Garnish with parsley before serving.

Chicken Chili Casserole

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 cans chili with no beans

2 cans diced green chilies

8 ounces shredded mozzarella cheese

10 flour tortillas

2 chicken breasts, grilled and chopped

Preheat oven to 375F. Stir together soups, chili, and chilies. Spray bottom of 9x13 pan with non-stick spray. Layer 2 tortillas, soup mix, chicken, cheese. Repeat 4 layers. Top with final 2 tortillas and sprinkle of cheese. Bake 30 to 45 minutes or until warmed through and bubbly.