Pasta Salad

from Beth Dickson
Bow tie noodles
Canned artichokes
red pepper
green onion
grated carrots
broccoli
Italian dressing (I use Paul Newman’s Italian dressing or lite Italian dressing.)

Green Beans with Bacon

from Cheri Koford

In the pan that you will cook the beans in, cook the bacon. Do not drain yet! Add the cans of beans with juices, salt to taste. Cook until beans are done. Drain off the liquid (this will include the grease.) Return to a medium heat. Add 5 to 6 TBSP. Butter. Stir until melted.

Jack Stack BBQ Beans

1 (32 oz) can pork and beans
1 cup chopped brisket
1 cup Jack Stack Original BBQ sauce
4 heaping TBSP brown sugar
1 TSBP chili powder
1 tsp liquid smoke
½ cup ketchup
½ cup water
Combine all ingredients in a 4 quart saucepan. Over medium heat, bring bean to a boil and then reduce to a simmer. Cook beans for 20 minutes until a thick soupy consistency.

Baked Potato Casserole

10 Baked Potatoes (I like to use Yukon Gold)
¼ tsp. Salt
¼ tsp. Pepper
1&½ container sour cream
1 1b. Bacon cooked and crumbled
2 cups cheddar cheese (you can use half cheddar/ half Monterey jack)
2 green onions chopped
Cut the cooked potatoes in 1-inch cubes, place half of potatoes in greased 9x13. Sprinkle half the salt and pepper, half the bacon. Spread half sour cream, sprinkle half the cheese. Repeat another layer and bake uncovered at 350 until cheese melts.
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Mom’s Baked Beans

Fry 8 slices of bacon, crumble, save grease. In grease cook:
2 green peppers diced
2 onions diced
In large pan: 1 small bottle ketchup
4 TBSP molasses
1 cup brown sugar
2 TBSP mustard
2 large can beans
Bake for 1 hour.

Jalapeno Corn

from Jenny Kusgen
2-12 oz. Cans whole kernel corn (drained)
2 large 2 inch jalapeno peppers chopped and drained
6 oz. Cream cheese
¼ cup milk
1 stick butter
Dash garlic salt
Heat in sauce pan until thick and creamy. Bake at 350 for 20 to 30 minutes.