Shrapnel Bean Dip

Ingredients:
1 can of White Beans (Navy or Great Northern)
1 can of Black Beans
1 can of Corn
1-2 Avocados (diced)
1/4-1/2 cup of Red Pepper (diced)
1-2 Roma Tomatoes
2 Tbls Red Onion (finely chopped)
2-3 Tbls Cilantro (finely chopped)
1/3 cup Italian dressing (add more if needed)
Squeeze of a fresh lime (about 1/2 Tbls or 1/2 of a lime)
Salt and Pepper to taste
Tortilla Chips

Directions:
1. Drain and rinse the beans and corn.  Dry as best as you can, use a salad spinner and/or place on a paper towel to blot dry.  After they are completely dry add to a large bowl.
2. Add avocados, red pepper, tomatoes, red onion and cilantro to the bowl.  Mix together and then pour the dressing over the top of the salad.  Mix until everything is coated evenly. (If making in advance wait until right before serving to chop and stir in the avocados.)
3. Squeeze the lime juice over the top and gently mix in. Salt and pepper to taste and serve immediately with chips.

Red & White Mostaccioli

Ingredients:
1 lb uncooked tubular pasta (3 cups uncooked)
I jar of Alfredo Sauce
1 (26 oz) Spaghetti Sauce
3 Cups of shredded Mozzarella Cheese

Directions:
Preheat oven to 350 degrees.  Cook pasta according to packaging directions and drain.  Spread a thin layer of spaghetti sauce in the bottom of a 9x13 baking dish.  Layer half of the pasta, Alfredo and spaghetti sauce and half of the cheese.  Repeat layering with the other half of the pasta, Alfredo, spaghetti sauce and cheese.  Cover with tin foil and bake for 30 mins or until hot and bubbly.

No Bake Cookies

2 C. Sugar
1/2 C. Butter
1/4 C. Cocoa
1/2 C. Milk
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Directions:
In a saucepan bring to boil sugar, butter, cocoa, and milk.  Boil until all sugar granules are dissolved.  Take off burner and add oats, peanut butter and vanilla.  Spoon out cookies onto wax paper.  Let cool, eat when hardened.

Sweet & Tangy Meatloaf

E1 lb. Ground Beef
1 C. Plain Bread Crumbs
1 Egg
1/2 tsp. Garlic Powder
1 tsp. Worcestershire Sauce
1/3 C. Ketchup
1/4 C. Brown Sugar
1/4 C. Apricot Preserves (canned apricots - blended)

Glaze:
1/4 C. Ketchup
1/4 C. Brown Sugar
1/4 C. Apricot Preserves (canned apricots - blended)

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves. Place in a greased 9x5 inch load pan.  Cook for 40-50 minutes.

In a seperate bowl combine ketchup, brown sugar and apricot preserves.  Remove meatloaf from over after it has cooked, spread on glaze and cook for an additional 20 minutes.

Linda's Baked Beans

Ingredients:

4 or 5- 30 oz. cans of Pork and Beans  (Start with four and add the fifth if there is room)

2 Cups Brown Sugar

 1 Small bottle Catsup

2 lb Bacon

2-3 Green Peppers cut up

2 Onions

Directions:

Meat Mixture-

·         Cut up the bacon in smallish pieces and cook.  Drain off as much fat as you can.

·         Dice the onions and sauté with bacon after it is cooked.

·         Add green peppers and sauté for only a couple of minutes.

Bean Mixture-

·         Drain Pork and Beans (just tilt the can in the sink and pour of juice on top) put in to a sprayed baking dish.

·         Add brown sugar and stir with the beans.

·         Add catsup and stir with the beans and brown sugar.

Add the meat mixture to the bean mixture.

Bake at 325 degrees for three to four hours.  You don't want them too wet or too dry.  Keep watch after three hours.  Do not cover.

Tips:

If they go up to the top of the dish you use, they will bubble over. You may want to protect the oven to avoid a mess.  

Grilled Steak Kebabs

Ingredients:

1/2 C. Olive Oil

1/2 C. Soy Sauce

3 Cloves garlic, minced

1 tsp. black pepper

2 lbs. Steak, cut in 1 inch cubes

1 Red Bell Pepper, seeded and cut in 1 inch pieces

1 Orange Bell Pepper, seeded and cut in 1 inch pieces

1 Green Bell Pepper, seeded and cut in 1 inch pieces

1 Red Onion, cut in 1 inch pieces

McCormick Grill Mates Montreal Chicken Seasoning

Olive Oil/ Veggetable Oil

8 (12 inch) Metal Skewers

Instructions:

1. Wisk together olive oil, soy sauce, garlic and pepper.  Add the steak to marinade and toss to coat.  Cover and let marinate for 30-60 minutes.

2. Put all the cut veggies into a bowl and coat with olive oil.  Sprinkle the Montreal Chicken Seasoning over and salt and pepper.

3. Thread steak onto the skewers and peppers and onions onto their own skewers.  (The reason being the meat and veggie cook at different rates.)

4. Grill kebabs over high heat, put the Veggetable kababs on 5 minutes before the steak turning often until till the steaks reach around 140 degrees and the vegetables are tender.  (Cook for about 5 minutes after the steaks are put on the grill)

Sweet-and-Sour Meatballs

Meatballs
1/2 C packed brown sugar
1 Tbsp. Cornstarch
1 can (13 1/4 ounces) Pineapple Chunks
1/3 C Vinegar
1 Tbsp Soy Sauce
1 Small Green Pepper (Coarsely Chopped)

*Try doubling the sauce next time

Cook meatballs in skillet and remove.  Drain fat from skillet.  Mix brown sugar and cornstarch in skillet.  Stir in pineapple, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat.  Add meatballs. Cover & simmer stirring occasionally for 5 minutes.  Stir in green peppers.  Cover and simmer until crisp-tender (about 10 minutes).

Serves 4