Calico Baked Beans

from the kitchen of Marlayne

6 slices bacon cooked and crumbled
 ½ lb. hamburger browned
1 medium onion chopped
1-c. catsup1 tsp. salt
¾ C. packed brown sugar
1 tsp. dry mustard
2 tsp. vinegar
1 Can pork & beans (16 oz.)
1 can Lima or butter beans
1 Can kidney beans

Partially drain Lima & kidney beans.  Bake 350 40 minutes

Barbequed Spareribs

from the kitchen of Marlayne

6 pounds pork spareribs, cut into serving-size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Meanwhile, in a skillet, sauté onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.

Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.

Chicken Bowtie Salad

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Amish Breakfast Casserole

from the kitchen of Stephanie

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Spinach Bow Tie Salad

from the kitchen of Sharron
10 oz. Bag Spinach
1 Bag of Craisins
3 cans mandarin oranges
1 bunch of green onions
6 oz. honey roasted peanuts
¼ cup sesame seeds
2 cups cooked shredded chicken
16 oz. bow tie noodles (cooked and cooled)

Dressing
1 cup vegetable oil
2/3 cup Yoshida’s Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
¼ tsp salt
¼ tsp pepper

Chicken Penne Pasta

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese.  Add seasonings.  Mix in pasta, chicken and mushrooms.  Spread in casserole sdish.  top with monterey jack cheese, green onions and tomatoes.  Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Mexican Cookies

from the kitchen of the Hellewells
ingredients
- tortilla
-butter
-cinnamon
-sugar
steps
1. put butter on tortilla.
2. microwave for 30 secs.
3. put cinnamon and sugar
4. roll it up
5 cut (optional)
6. eat and enjoy

Rocky Road Dessert

from the kitchen of Rona

1 large angel food cake broken into pieces the size of large -marshmallows (I used 1 & 1/2 cakes from Smith's)
3 - 6 oz. pkgs semi-sweet chocolate chips
4 eggs separated
1 pint whipping cream
4 TBL. sugar & 1 tsp. vanilla
1 generous cup whole raw almonds VERY coarsely chopped -like in half once or twice only.
1 generous cup mini marshmallows

-In a 350 degree oven roast the chopped almonds in a 9X13 pan for app. 20 minutes, shaking them a couple of times, to a golden brown. Cool.-Melt chocolate chips over hot water without getting it too hot; set aside.
-Beat the egg whites until stiff; set aside.-Thoroughly beat the egg yolks and add them into the melted chocolate. It may get thick, but just keep beating it. Fold the beaten whites into the chocolate mixture and beat until smooth. Allow to cool.-Whip the cream with the sugar and 1 tsp. vanilla.-Fold nuts & cream into the cooled chocolate mixture and layer in the 9X13 pan with the cake pieces & minimarshmallows, ending with chocolate. Cover with plastic wrap and refrigerate 8 hours or over night. Cut into squares & serve with whipped cream.