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Baked Beans
(Gerry Gothrow Paris)
(Served at the 35th Reunion)

 

 

 

 Choose 4-6 cans of 15oz. beans.  Use any assortment of

 your favorite beans such as:

 

 

          Kidney Beans       Black Beans            Northern Beans

          Butter Beans         Garbonzo  Beans    Pinto Beans

          Wax Beans            Green Beans

 

 

1 chopped onions                   1 lb. ground beef

1 lb. smoked keilbasa             2 tsp. Chopped garlic

16 oz. tomato                          ½ cup brown sugar

¼ cup sugar                             1 tsp. rice vinegar (any flavor)

2 tsp. dry minced onion         1 tsp. chili powder

1 T. horseradish                       1 T. worcestershire sauce

1 T. molasses or corn syrup   1 tsp. pepper

                   (adjust all seasoning to your taste)

 

 

- Slice & brown Keilbasa -set aside.

- Brown onion, garlic, & ground beef.

- I use a dutch oven with lots of room for mixing.

- Add sausage to beef mixture.
- Add all ingredients except beans. Mix & taste.   Add more sugar for sweeter beans, chili powder for hotter, etc.
- Open cans and drain in large colander. Rinse beans with cool water.  Carefully add beans to meat mixture.  Pour mixture into baking dish.  Bake 1 hour at 325 degrees.  Baking time will vary.

 

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TACO SALAD
(Debbie Jennings Wilson)

 

 

 

 

1 head lettuce, shredded

2 lg tomatoes, diced

1 sm onion, diced

1 lg pkg (16 oz) Cheddar Cheese, shredded

1 can Dark Red Kidney Beans, drained

 

 

You can mix the above ingredients the night before, if necessary.  Just leave them in the layers and seal tightly and refrigerate.

 

 

1 lb hamburger, browned & drained (I prefer mine a little meatier so I used a little more than a pound)

1 pkg Taco Seasoning

 

 

Mix meat meat & seasoning together

 

 

1 lg bag Doritos Nacho flavored chips, crushed in bag

1 lg bottle Thousand Island Dressing

 

 

When ready to serve, mix salad ingredients with the meat mixture.  Add Doritos and dressing and mix well.  Salad should be moist, not runny.  Best served fresh but can be eaten after refrigeration.  Good for a summer meal.



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Lemon Pizza
  (Debbie Jennings Wilson)

Note:  I have not made this, but I did eat it the other night at the "Senior Prom".  It is wonderful, especially if you like Lemon Icebox Pie.




1st Layer:            1 1/2 stick margarine (melted)
                           1 cup flour
                           3/4 cup chopped pecans

Mix these together, spread in 9 x 13 pan or baking dish and cook @ 350 for 20 minutes.  Cool before adding the second layer.

2nd Layer:             8 oz cream cheese (softened) 
                             1 cup sugar 
                             1/2 cup cool whip 

Beat with a mixer and spread on the cooled crust. 

3rd Layer:               2 cans Eagle Brand condensed milk 
                               1/2 cup lemon juice 
                               4 or 5 egg yolks

Mix these together adding lemon juice a little at a time.  Spread this on top of other layers.

4th Layer:    Cover all the layers with a container of    cool whip.  Then refrigerate for several hours.


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FRESH TOMATO PIE 
                                         

 
  1  -9 INCH FROZEN DEEP DISH PIE SHELL, BAKED & COOLED
   2  LARGE TOMATOES, PEELED & THICKLY SLICED (OR ENOUGH TO FILL PIE SHELL)
   1 TSP DRIED SWEET BASIL OR 1 TABLESPOON OF FRESH, CHOPPED BASIL
   1  TBSP FRESH, CHOPPED CHIVES
   12  SLICES BACON, FRIED & CRUMBLED
   1  CUP MAYONNAISE
   1  CUP GRATED CHEDDAR CHEESE
   SALT & PEPPER TO TASTE


PREHEAT OVEN TO 350 DEGREES.  FILL PIE SHELL WITH TOMATOES THAT HAVE BEEN DRAINED ON PAPER TOWELS.  SPRINKLE WITH SALT & PEPPER, BASIL, CHIVES & BACON.  MIX THE MAYO & CHEESE.  SPREAD OVER TOP OF TOMATOES.  BAKE FOR 30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED.  DELICIOUS!!


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