Sue's Family Favorites

BAKED BEAN HAMBURGER CASSEROLE

1 lb. browned hamburger
28 oz. baked beans
1t. onion pinch
1 1/2 cup Picante sauce
3/4 cup shredded mild cheddar cheese
1 cup broken tortilla chips

Combine first 4 ingredients
Bake 350° for 20 minutes
Top with cheese and chips
Bake 10 minutes
Can stir some chips into mixture


CORN PUDDING from MINNIE SMITH

2  15 oz. cans whole kernel corn, drained
4 eggs, beaten
3 T. flour
1/2 t. salt
1/3 cup milk
2 t. sugar
butter

Place drained corn in 1 1/2 qt. buttered casserole dish.
Mix flour, salt, milk, and sugar in bowl.
Add beaten eggs, mix well.
Stir into corn.  Dot top with butter
In 350° oven bake uncovered 45 minutes or til toothpick in center comes out clean.

Serves 8      Can add 2 T. sour cream to mixture.
Can use 4 T. dry milk and a little juice from corn instead of liquid milk

DUMPLINGS
By Minnie Smith

1 1/4 C flour
1 t. salt
1 t. oil
1/2 C water
Combine ingredients
Rollout 1/4 inch thick
Cut into short strips
Boil 10 minutes
Make double batch for chicken
When making with stewed chicken, remove chicken from boiling water. Debone while dumplings cook. Return broken up chicken to pot and serve.


MAGIC COOKIE BARS
from Farm Fresh grocery recipe
350° 36 bars
1/2 C butter (1 stick)
1 1/2 C graham cracker crumbs (1 pack minus 2 whole)
1 C coconut
1 C semi-sweet chocolate chips (2/3 C mini chips)
1 1/2 C granola
2/3 can (14 oz.) sweetened condensed milk

1. Melt butter in 13 x 9 pan in oven
2. Sprinkle graham cracker crumbs over butter and press with fork
3. Layer coconut, chips, granola
4. Drizzle sweetened condensed milk evenly
5. Bake 350° for 25 to 30 minutes or until golden brown
6. Cool before cutting

PEANUT BUTTER LOG
1/3 C honey
1/2 C crunchy peanut butter
1 C nonfat dry milk

Mix honey and peanut butter.
Gradually add milk.
Form into log, wrap in foil, chill.
Cut into bite size pieces.

PUMPKN SEEDS
from LLL friend
Remove seeds from pumpkin and rinse. 
Soak in salt water several hours. 
(1/8 cup salt per cup of water) 
Let dry overnight. 
Place spread out on cookie sheet.  
Bake at 350° for 15 minutes or until light brown.

RASPBERRY SALAD
Sharon Pollard (friend of Minnie Smith)
16 1/2 cup servings

Family size raspberry jello
16 oz. sour cream or plain yogurt
20 oz. crushed pineapple - drained
1 C chopped pecans
Make and chill jello 3 hours. Use juice from drained pineapple in jello.
In bowl, beat all ingredients together.
Chill until set in mold, individual serving, or bowl.
Keeps only a few days.

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