Beef and Bean Bake

Bacon, Beans, Ground Beef, Side Dish

Weight Watchers

Similar to the classic Aunt Peggy Recipe – we usually make this one.

  • 3 bacon slices
  • ½ lb ground beef
  • 1 cup finely chopped onion
  • 1 can lima beans, drained
  • 1 can pork and beans, undrained
  • 1 can light red kidney beans, drained
  • ½ cup ketchup
  • ½ cup barbecue sauce
  • ¼ cup firmly packed brown sugar
  • 1 t. dry mustard

1.    Cook bacon until crisp; crumble and set aside
2.    Cook beef and onion in a large nonstick skillet over medium heat until beef is browned, stirring to crumble beef.
3.    Place bacon, beef mixture, lima beans, and next 6 ingredients in a 3 ½ quart crock pot.  Stir well.  Cook on low setting all day.

Baked Beans and Sausage

Beans, Sausage, Side Dish

Peggy Lange

  • 1 lb. Bob Evans Sausage
  • 1 can green beans, drained
  • 1 can wax beans, drained
  • 1 can small lima beans, drained
  • 1 can Brooks hot chili beans
  • 1 can pork and beans
  • 1 can tomato soup
  • 1 cup brown sugar
  • 1 T. minced onion
  • 1 cup chopped celery
  • 2 T. mustard

several strips of bacon (optional)

Sauté the sausage and drain.  Combine all ingredients, put in large casserole and top with 2 or 3 strips of bacon.  Bake at 325 for 1 ½ hours.

Sesame Noodle Salad

Salad

Ellen Bottiny

  • 1 lb. Chinese egg noodles or vermicelli
  • 3 cups vegetables, i.e. sliced carrots, peapods, tomatoes, cucumbers, broccoli, asparagus, bean sprouts etc.
  • 6 scallions
  • 2-3 T. sesame seeds
  • 3 ½ – 4 T. sesame oil
  • 4 T. soy sauce
  • 2 T. Balsamic vinegar or rice wine vinegar
  • 2 T. brown sugar
  • 1 T. hot red chili oil (very spicy, might want to use less)
  • 6 scallions

Cook the noodles; rinse and drain twice.  Blanch vegetables if desired.  Combine the last five ingredients, head in pan and simmer.

Put noodles in large bowl with cut-up scallions.  Add sesame seeds.  Add vegetables.  Pour sauce over all and toss.  Chill overnight, mixing several times.

Ramen Noodle Salad

Cabbage, Nuts, Salad
  • 2 T. oil
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • 1 head cabbage, finely chopped
  • 8 green onions, chopped
  • 2 3oz. Packages Ramen noodles, uncooked and broken into pieces

Dressing

  • ¼ cup oil
  • ¼ cup seasoned red vinegar
  • 4 T. soy sauce
  • salt and pepper

Brown almonds and sesame seeds briefly in oil and set aside.  Mix dressing with cabbage, onions and noodles and chill.  Add nuts before serving.  This salad is crunchy at first but gets softer.

Strawberry Pretzel Jello

Salad, Strawberries

Betty Davis

Grandma Davis loved her jello recipes.

  • 2 cups crushed pretzels
  • 1 T. sugar
  • ¾ cup melted margarine
  • 8 oz. cream cheese
  • 1 cup sugar
  • small carton cool whip
  • 1 large strawberry Jell-O
  • 2 cups boiling water
  • 2 10oz pkgs. Frozen strawberries

Mix pretzels, 1 T. sugar, and melted margarine together.  Place in 9 x 13 pan.  Bake 8 minutes at 400.  Cool completely.

Beat cream cheese with 1 cup sugar ands stir in cool whip.  Spread over crust and refrigerate.

Put Jell-O in a bowl, add 2 cups boiling water, stir.  Add frozen strawberries.  Pour over cheese layer.  Refrigerate.

Orzo Salad

Artichoke, Feta, Olive, Orzo, Tomatoes

Mix:

  • 8 ounces cooked orzo – al dente
  • 1 medium cucumber chopped in pieces
  • 4 ounces feta cheese, crumbled
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 2 large tomatoes chopped
  • 1/4 cup olive oil
  • artichoke hearts if you want too

Dressing:

  • 1 T. fresh chopped parsley
  • 1 clove minced garlic
  • 1 T. dried oregano
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 cup white vinegar

Pour over salad and refrigerate for several hours before serving

Lemon Casesar Dressing

Lemon, Salad

The New Basics

  • 1 t. grated lemon zest
  • 3 T. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 t. white wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 t. coarsely ground black pepper
  • ½ t. salt

Combine the lemon zest, juice, garlic, and vinegar in a small bowl, and whisk well.  Slowly add the olive oil, whisking constantly until smooth.  Add the pepper and salt.

Makes 1 cup

Creamy Garlic Dressing

Basil, Garlic, Lemon, Parmesan, Parsley, Salad

Moosewood Cooks at Home

This is really quick and tastes great.

  • 3 garlic cloves, minced or pressed
  • ¾ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 T. chopped fresh basil, (or 1 t. dried)
  • 1 t. salt
  • 1 T. grated Parmesan cheese
  • ½ t. coarsely ground black pepper
  • ½ cup milk (whole, 2%, or skim)

Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds.  With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth.  Covered and refrigerated, this dressing will keep for a week.

Variations:

  • add ½ t. of hone or sugar to offset the tartness of the vinegar
  • add 1 t. fresh lemon juice for extra tartness
  • add 1 T. of minced fresh parsley for flecks of color without altering the flavor.