Three Bean Bake

THREE BEAN BAKE

By Valerie Butterfield


1 lb ground beef
1 c onions chopped
Brown & drain.
8 strips bacon-fried & crumbled
1 can pork & beans (15oz)
1 cans dark kidney beans (15oz)
1 cans butter beans (15oz)
1 cups ketchup
1/2 c brown sugar
2 Tbsp vinegar
1 tsp salt & pepper

Mix & bake at 300 degrees for 2 hours
or crockpot on low for 4-6hrs or high for
3 hrs.

Cook them until they are as thick
or as runny as you'd like.

May's Salsa

May's Salsa

By Val Butterfield


Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar

Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin

Baked Beans

Baked Beans

By Grandma Butterfield

2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)

Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours

Café Rio Rice

Café Rio Rice

By Kinder Giron


3 cups water
4 tsp Chicken bullion
4 tsp Garlic
¼ bunch cilantro chopped
1 can green chilis
¼ tsp salt
1 tbls butter
½ onion chopped
2 cups min rice

Cook like normal Minute rice with all ingredients included with water. Or if using rice cooker, use regular rice add a little extra water will all ingredients and cook.

Squash Casserole

Squash Casserole

By Karen Butterfield

2 lbs banana squash, about 6 cups, cut into small squares
1/4 c chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream

8 oz pkg. dry stuffing mix
1/2 cup melted butter

cook squash and onion for 5 minutes in boiling salted water. Drain. combine soup and sour cream, stir in carrots, squash and onion. Mix stuffing mix and butter together. spread 1/2 of stuffing mixture in bottom of a 12x7x2 inch pan. spoon squash mixture on top. Top with remaining stuffing mixture. Bake at 350* for 30 minutes.

Sour Cream Potatoes

Sour Cream Potatoes

By Karen Butterfield


24 oz frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1 cup shredded chedder cheese
1/2 cup melted butter
1/3 cup chopped onion

2 cups crushed corn flakes
2 Tbs melted butter


Mix first 7 ingredients together. Place into a 12x8x2 inch pan. Crush 2 cups corn flakes mixed with 2 tablespoons butter on top of mixture. Bake at 350* for 30 minutes.