Bean Casserole -  Gretchen Langmack

10 slices of bacon, cut up and fried crisp
1 small onion, chopped, browned in 1/2 bacon grease
1 can cut green beans, drained
1 can dark red kidney beans, rinsed & drained
1 can lima beans, drained
1 can butter beans, drained
1 can hot chili beans (do not drain)
3 cans Bush's baked beans (do not drain)
1/2 c. ketchup
1/2 c. chili sauce
1 T. dry mustard
1 T. worchester sauce
1 t. salt
1/2 c. brown sugar
3 T. vinegar
1/2 T. jarred garlic

Mix all ingredients together in large bowl. Bake in baking dish, sprayed with nonstick spray, @ 350 degrees for 1 hour, uncovered.
This makes enough for 12-15 people. It can be made in advance and frozen easily too. I have found the only grocery store that carries both lima & butter beans is Basha's. If you can't find those beans, you can really use other kinds, like Navy beans, or throw in two cans of green beans.

Colossal Cajun Shrimp - Connie Case

Colossal Shrimp -aka  the BIG ONES!  
1 package of Cajun Spice Mix (make sure you get the one with no salt)
Olive oil - for frying
Flour

Peel and butterfly the shrimp. Rinse and leave shrimp wet.  Mix flour and cajun spices in a large ziplock bag. I first add the cajun mix, then I add flour as needed until the mixture is a nice pink color.  You want to have more spice than flour. Add the shrimp to the ziplock bag, shake, then drop carefully into hot olive oil in a frying pan. Let the shrimp cook until pink in color and then place on a plate covered with paper towels to catch the excess oil.  The shrimp will fry very quickly, so be careful not to overcook. Bon Appetite!

CHICKEN CHILE VERDE

Lois Murphy

3 cups cubed, cooked chicken (cluck, cluck)
1 (28 oz.) can Las Palmas Green Chile Enchilada Sauce
1 (15 oz or 19 oz) can black beans, drained and rinsed
1-1/4 cups frozen corn
1 cup chopped onions
2 garlic cloves, minced
1/4 cup chopped fresh cilantro

Combine all ingredients in large saucepan. Simmer, uncovered 60 minutes. Quicker version: Sauté onions and garlic and skillet until tender then add to soup. READY TO EAT IN ONE HOUR......

                       CHINESE COLE SLAW
 Sally Thomas

¼ cup margarine
3 Tbs.. sesame seeds
2 oz. slivered almonds
1 pkg. Ramon noodles (any flavor) – SMASHED up

SAUTÉ the above ingredients – set aside.

Dressing:
½ cup oil
¼ cup white vinegar
1 Tbs.. soy sauce
½ cup sugar

MIX dressing well – chill – mix again before tossing.

1 16 oz pkg. Cole slaw mix
1 pkg. Green onions, chopped

COMBINE ALL INGREDIENTS 15 min. before serving.

Chinese Salad - By Kim Crooks aka “Crooksie”

Chicken Marinade:
Chile Paste
Soy Sauce
Oyster Sauce
Sesame Oil
Garlic
 

Salad:
cabbage
green onion
cilantro
Water chestnuts
mushrooms
toasted almonds- sliced
toasted sesame seed

Dressing:
soy sauce 1/4 cup
1/3 cup seasoned rice vinegar
1 tbl. dry mustard
2 tsp sesame seed oil
chile paste to taste
1 pkg. oriental romen seasoning
1 tbs. canola oil

2002