Calico Beans

1/2 lb. ground beef
1/2 lb. bacon - cooked and crumbled
1 c. chopped onions

Brown above ingredients.  Drain off fat and add following
1/2 c. catsup
1 t. salt
3/4 c. brown sugar
1/4 c. granulated sugar
1 T. dry mustard
2 t. vinegar
1 lg. can pork & beans
1 can lima beans (drained)
1 can kidney beans (drained)

Mix together well and bake at 350 degrees for 40 to 50
minutes or 3 to 4 hours in a crockpot set on high. More
pork and beans may be added to increase recipe size.

                                 Family recipe - Louise O'Connor

1/4 c. olive or vegetable oil
1 large onion (chopped)
2 cloves garlic (minced)
1 c. fresh bread crumbs (2 slices & crusts)
1/4 c. Parmesan cheese
1/4 c. parsley
1 - 8oz. pkg. part-skim mozzarella cheese
(shredded = 2 c.)
1 med. zucchini (cut in 1/4 " slices)
1 yellow squash (cut 1/4 " slices)
2 ripe tomatoes (cored; 1/4 " slices)
1 T. dried basil

Saute onion in heated oil. Stir in garlic and bread crumbs.
Cook 2' or untillight brown. Remove from heat. Stir in 2 T.
Parmesan and 3 T. parsley.  Transfer to 13" X 9" baking dish.
Spread evenly and sprinkle with mozzarella cheese. Overlap
with slices squashes and tomatoes. Sprinkle with pepper and
basil. Repeat layering until vegetables are done. Drizzle with
oil and cover with foil. Bake at 350 degrees for 20'. Then
uncover and bake for an additional 20 to 30' or until
vegetables are tender. Sprinkle with parsley. Serves 6.
                                                                Fran Leahy
                  ANN'S RICE PILAF
1 onion, chopped                  
1 c. rice
1 can chicken broth                 
1/2 box orzo pasta
opt: 1 tsp. chicken bouillon

Brown onion. Add orzo and brown. Add rice and chicken
broth. Add 2 cups water. Cover and cook 20-25 minutes. Let
stand several minutes before serving.
                                                            Ann Sheehan

4 c. navy beans (dry)                
1 c. ham broth or water
2 tsp. salt                          
1/2 c. ketchup
1/4 c. honey                         
1/2 Ib. bacon pieces
1/2 c. molasses

Wash beans and soak overnight. Boil beans for 30-60
minutes with enough water to cover. Put beans (undrained)
into a large casserole. Add rest of ingredients. Stir
thoroughly, cover, and bake at 275° for 7-8 hours, stirring
hourly, or at 250° without stirring. Add more water as
                                                           Richard Fenton

3 c. pea beans (dry)
2 tsp. salt
1/3 c. molasses
2 T. brown sugar
1/4 tsp. mustard
1/2 tsp. pepper
1/2 Ib. salt pork, chopped
2-3 sm. onions

Soak beans overnight in cold water. Drain and put beans in
bean pot. Mix salt, molasses, brown sugar, mustard, and
pepper with 2 cups boiling water. Add salt
pork to pot. Bury onions in beans for extra flavor. Cover
and bake at 300° for about 6 hours. Add more water as
needed. Uncover the last 30 or so minutes until brown.
                                                                      Betty Wasgatt

1 Ig. butternut squash, peeled and cut   
2 T. cinnamon
1 tsp. nutmeg
2 eggs                              
4 T. farina
1 c. sugar                          
1 stick margarine
1/2 c. milk

Boil squash only until tender. Drain. Add eggs, sugar, milk,
cinnamon, and nutmeg. Mix with electric mixer. Sprinkle
farina over mixture. Mix for 2 minutes. Pour into
pan and bake at 350° for 45 minutes or until top feels firm to
the touch. Cut a stick of margarine into small pieces and
put on top of hot squash, so it will melt. After it cools cut
squash into diamond shapes and serve.
                                                                   Barbara Morris

10-12 carrots, sliced
1/4 c. butter
1 sm. onion, minced
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. celery salt
2 c. milk
1/2 lb. sharp American cheese
bread crumbs (as desired)

Cook carrots until tender in small amount water. Drain. Melt
butter and gently cook onion for 3 minutes. Stir in flour,
salt, milk, and pepper and cook until smooth, in
a 2 quart casserole pan, arrange alternate layers of carrots
and cheese, ending with carrots. Pour milk sauce over ail.
Top with bread crumbs and bake uncovered at 350° for 30
minutes or until brown.
                                                         Dianne Cummings

1 can cream of celery soup          
brown sugar (as needed to give carrots a copper color)
1 bunch carrots, thinly sliced          
2 T. butter

Saute carrots in butter until tender. Add brown sugar and
soup. Put in baking dish. Bake uncovered at 350° for 20-30
                                                                Barbara Morris

1 lg. sweet Spanish onion           
2 eggs, beaten
1/2 c. butter                         
1 c. milk
3/4 c. sharp Cheddar cheese, grated   
1 tsp. salt
1 3/4 c. cheese flavored cracker crumbs     
1/8 tsp. pepper
1/2 tsp. Italian seasoning

Peel onion and slice thin. Separate into rings,
approximately 3 cups. Saute onion in 2 tablespoons
margarine until soft. Stir in grated cheese. Combine cracker
crumbs and remaining 6 tablespoons melted margarine.
Press into bottom and sides of pie plate. Bake at 350° for 5
minutes. Place onion cheese mixture in crust. Combine
eggs, milk, and spices. Pour over onions. Bake at 375° for
25-30 minutes or until filling is set. Serves 6.
                                                                  Danielle Morris

2 very Ig. Spanish onions, peeled and sliced    
4-oz. Cheddar cheese, shredded
crushed saltines or crackers
1 stick margarine or butter

Saute onions in margarine until translucent. Crush enough
crackers in a pie plate to cover bottom and sides. Pour
onions and margarine over crackers. Top with
shredded cheese. Bake at 350° for 20-25 minutes.
                                                                     Susan Wenc

4 c. mashed potatoes, seasoned with butter, salt, & pepper  
1/2 c. heavy cream, whipped
1/3 c. Cheddar cheese, grated

Place the mashed potatoes in a buttered baking dish. Top
with a layer of whipped cream and cover with grated
cheese. Bake at 425° until cheese is melted and the
top is golden brown. Serves 8.
                                                                    Mary Sullivan

3- 4 Ig. potatoes, peeled and grated    
2 T. oil
1/2 tsp. salt                           
1 egg

Place grated potatoes (undrained) in a large bowl. Add salt,
egg, and enough flour to make a thick batter. Mix well.
Spoon onto a hot greased skillet, approximately
1/2 tablespoon oil per pancake. Flatten a little and fry until
brown. Turn over and brown. Serve with applesauce or
sour cream.
                                                              Richard Fenton

4-5 med. potatoes, cubed, and cooked      
1 T. chives
1/4 tsp. salt
1 1/4 c. milk                         
1 (8-oz.) pkg. cream cheese          
dash celery seed
opt.: 1 T. onion, minced

Melt cream cheese in milk over low heat in sauce pan. Beat
to make smooth. Stir in chives, onion, and salt. Add cooked
potatoes. Pour into casserole pan. Sprinkle with celery
seed and stir. Bake at 350° for 30 minutes.
                                                              Beverly Geddes

6-7 potatoes, peeled                
1 sm. onion, chopped
1 (16-oz.) ctn. sour cream            
1-2 c. Swiss cheese, shredded
1 stick margarine                   
salt and pepper to taste

Boil potatoes until tender, but do not over cook. Melt
margarine and add sour cream, onion, and cheese. Drain
potatoes and gently fold them into the sour cream
mixture. Add salt and pepper and turn into a greased
casserole dish. Dot with margarine and bake at 350° for 45
or so minutes. May be prepared ahead and refrigerated.
Good served cold.
                                                               Kathleen Murray

1/2 c. margarine                     
garlic and onion powder to taste
3 eggs                           
1/2 Ib.Cheddar cheese
1 c. flour                            
1/2 Ib. mozzarella cheese
1 c. milk                           
2 pkgs. frozen spinach, cooked as directed
1 tsp. salt                            
1 tsp. pepper

Drain spinach very well. Mix all ingredients in bowl. Melt
margarine in 9 x 13-inch pan. Pour mix in pan and bake at
350° for 35 minutes.
                                                                 Linda Chenevert

1 box Ig. stuffing mushrooms       
1/2 tsp. basil
1/3 c. Parmesan cheese              
1/2 tsp. salt
1/2 c. plain bread crumbs            
1/2 tsp. pepper
2 T. fresh parsley, chopped          
2 cloves garlic, minced

Remove stems from mushrooms and chop stems up. Add
garlic, heat, and cool. Add rest of ingredients. Mix and stuff
mushroom caps. Place in slightly oiled pan. Bake at 350° for
20 minutes.
                                                                Betty Wasgatt

1 Ig. pkg. frozen hash browns        
1/2 pt. of whipping cream
2 c. cheddar cheese, shredded       
1 stick margarine

Place hash browns into a greased 9 x 13-inch pan. Pour
cream over them and top with cheese. Dot with butter.
Bake at 325° for 1 1/2 hours. Raise temperature
to 350° for last 5-10 minutes for a crispy top.
                                                                    Anne Hicks