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Recipes
Four bean Baked Beans
By melissawelch
Combine All Bake 350 degrees 1 hour covered 1/2 hour uncovered
- 16 oz Kidney Beans
- 16 oz Green Lima Beans
- 16 oz Pork and Beans
- 16 oz Butter Beans
- (All Drained)
- 1 cup Brown Sugar
- 1 Onion, chopped
- 3 Tablespoons Vinegar
- 1 tsp Dry Mustard
- 1 cup Lean Bacon, cubed
Cucumbers with Dressing
By melissawelch
In a bowl, combine mayonnaise, sugar, vinegar and salt
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 teaspoon salt
- 4 cups sliced cucumbers
Cucumber Tea Sandwich Recipe
By melissawelch
Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours
- 1 large cucumber, peeled and sliced very thinly
- Salt
- 3/4 cup soft butter
- 2 teaspoons minced fresh garlic
- 20 slices bread
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Pepper to taste
Almond Chicken Salad Sandwiches
By melissawelch
Combine the filling ingredients
- Spread:
- Combine 3/4 cup butter, 2 teaspoons lemon juice, a pinch of salt, and 1/2 cup fresh basil leaves or 2 tablespoons dried basil.
- Filling:
- 1 cup finely chopped cooked chicken meat
- 1/2 cup mayonnaise
- 1/2 cup slivered almonds
- Salt and pepper to taste
- 20 slices bread, your choice
Cheesy Ranch Potato Bake
By melissawelch
Preheat oven to 400 degrees F (200 degrees C)
- 4 pounds russet potatoes, cut into 1/4 inch cubes
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter, cubed
- 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
- 1 (8 ounce) bottle Ranch dressing
Zucchini Santa Fe
By melissawelch
In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender
- 3 cups sliced zucchini
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 1 can (4 ounces) chopped green chilies, drained
- 1 medium tomato, chopped
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar or Monterey Jack cheese
Pineapple-Cream Cheese Sandwiches
By melissawelch
Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread
- 3/4 cup soft butter
- 1 teaspoon cinnamon or nutmeg
- 20 slices bread of your choice
- 11/2 cups soft cream cheese
- 1/2 cup pineapple, finely chopped
- 1/2 cup finely chopped nuts
- Salt and pepper
Sunday Pork Roast
By melissawelch
Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast
- Directions:
- 4 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf, finely crushed
- 1/2 teaspoon dried thyme
- 1 bone-in pork loin roast (4 to 5 pounds)
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 1 celery rib, chopped
- 2-1/3 cups cold water, divided
- 1/3 cup packed brown sugar
Pineapple-Cream Cheese Sandwiches
By melissawelch
Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread
- 3/4 cup soft butter
- 1 teaspoon cinnamon or nutmeg
- 20 slices bread of your choice
- 11/2 cups soft cream cheese
- 1/2 cup pineapple, finely chopped
- 1/2 cup finely chopped nuts
- Salt and pepper
Easy Fruit Tarts
By melissawelch
Spoon the pudding into the bottom third of the tart shells
- 16 frozen tart shells (from your grocer), thawed and baked*
- 3 cups vanilla pudding
- 3 cups assorted fruit
- 2 cups strawberry or raspberry gelatin, slightly thickened but not set
- Whipped cream, optional
- Hint: Think about adding a sprig of mint or pecan half, to your fruit tart arrangement.