Pizza Mac
Marinated Vegetable Salad
Meatball And Bean Soup
Hot Tamale Bake
Calico Beans
Ed's Wicked Easy Baked Beans
Pizza Mac
2 cup uncooked macaroni
1/2 cup milk
1 egg
1 tsp. salt
1 1/2 cup spaghetti sauce
1 (16 oz.) kidney beans, drained
1 (8-10 oz.) smoked sausage, sliced
1 (4 oz.) jar sliced mushrooms,drained
1 tomato sliced in chunks
1 tsp. Italian seasoning
2 cup grated Mozzarella cheese
Prepare macaroni to el-dente'... and drain. In medium bowl, beat egg,
milk
and salt; add macaroni and mix well. Spread in greased 15x10 inch cookie
sheet. Spoon spaghetti sauce over macaroni. Top with beans, tomato,
seasoning, sausage, mushrooms and cheese. Bake at 350 degrees for 30
minutes. Let stand 5 minutes before cutting.
Marinated Vegetable Salad
1 can cut green beans
1 can wax beans
1 can kidney beans, washed
Cut up green pepper, onion and celery, as much as desired
3/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
Salt and pepper
Combine all ingredients. Can also add 1 can lima beans, if desired.
Meatball And Bean Soup
24 (1"😉 meatballs
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can dark red kidney beans, rinsed & drained
1 carrot, thinly sliced
4 tsp. instant beef bouillon granules
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
Several dashes bottle hot pepper sauce
1/2 cup elbow macaroni
4 cup water
Parmesan cheese
In a 3 quart saucepan, combine water, undrained tomatoes, beans, carrots,
bouillon, oregano, thyme and hot pepper sauce. Bring to boiling. Add
macaroni. Return to boiling; reduce heat. Cover and simmer for 5
minutes. Add meatballs. Return to boiling, reduce heat. Simmer about 5
minutes more or until meatballs are heated through. Sprinkle with
Parmesan cheese when in bowls.
Hot Tamale Bake
1 cup yellow cornmeal
1 cup cold water
2 cup boiling water
1 Tbsp. butter or margarine
1 tsp. salt
1 lb. ground beef
2 sm. onions, sliced
1/2 med. green pepper, chopped (about 1/2 cup.)
3 Tbsp. yellow cornmeal
1 can (16 oz.) whole tomatoes
1 can (16 oz.) kidney beans, drained
1-2 tsp. chili powder
1 tsp. salt
1/2 tsp. crushed dried chilies
1/4 tsp. garlic salt
1/2 cup shredded taco flavored or Cheddar cheese (about 2 oz.)
Shredded lettuce
Heat oven to 350 degrees. Mix 1 cup cornmeal and the cold water in 2
quart saucepan. Stir in boiling water, butter and 1 teaspoon salt. Cook
over medium heat, stirring constantly, until mixture thickens and bubbles;
reduce heat. Cover and simmer 5 minutes, stirring occasionally. Spread
evenly over bottom and sides of greased 3 quart casserole. Bake uncovered
15 minutes. While cornmeal crust is baking, prepare filling. Cook and
stir ground beef over medium heat until light brown; drain. Stir in
onions, green pepper, 3 tablespoons cornmeal, the tomatoes (with liquid),
beans, chili powder, 1 teaspoon salt, chilies and garlic salt. Pour into
crust; sprinkle with cheese. Bake uncovered until bubbly, about 35
minutes. Serve on lettuce in bowls. 8 servings.
Calico Beans
1 can pork and beans with molasses, don't drain
1 can kidney beans
1 can Great Northern white beans, drain
1/2 lb. chopped bacon
2 cup onions
1/2 cup brown sugar
1/2 cup catsup
1/4 tsp. dry mustard
1/4 cup vinegar
Cook at 350 degrees for 1 1/2 hours in crock pot.
Ed's Wicked Easy Baked Beans
2 lb. red kidney beans
1 cup molasses
1 cup brown sugar
8 oz. bacon (1/2 package)
1/2 med. onion, chopped
Soak beans overnight. Drain water. Place chopped onion on bottom of
slow cooker, add beans, add fresh water to top of beans, add molasses,
brown sugar, bacon. Cook on high for 3 hours then on automatic or low for
an additional 1 to 1 1/2 hours.
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