Party Cocktail Sausages & Baked Beans

Party Cocktail Sausages

1 lb. mini smokies
1 c. BBQ sauce
¼ c. orange marmalade

In a large skillet combine sausages and BBQ sauce. Stir over med. heat till heated through. Gradually stir in marmalade. Serve warm.

*****

Baked Beans

1 c. BBQ sauce
4 slices bacon, diced
1 tsp. bacon drippings or oil
¼ c. finely chopped onion
¼ c. finely chopped green bell pepper
2 cans – 15 oz. ea. White kidney beans, rinsed and drained
3 Tbl. chili sauce

Cook bacon in med. skillet till crisp; drain on paper towels and set aside. Reserving 1 tsp., discard drippings. Sauté onion and pepper in reserved drippings. Combine all ingredients in 1 qt. casserole dish and bake, uncovered at 350 ºF for 30 minutes.

**I doubled all ingredients of both recipes, except, I used 1 whole med. to large onion and 2 whole lg. green bell peppers. I also used 1 whole pound of bacon. I simmered it all in the crock pot for 4 to 6 hours on low.

By : Chris in NM

Spinach Au Gratin

Spinach Au Gratin

1 tablespoon butter
3 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups milk
1 cup (4 ounces) shredded Sharp Cheddar cheese
1 pound fresh spinach, or 3 packages (10 ounces each) chopped spinach, thawed
1/3 cup fine, dry bread crumbs

In a saucepan, melt butter. Add flour, mustard, salt and pepper.
Gradually add milk and cook until thickened, stirring constantly. Add 2/3 cup of the cheese to sauce. Stir until cheese is melted.

Drain spinach and chop coarsely. Place in 12x9x2" baking pan. Pour cheese sauce over spinach. Mix remaining cheese with bread crumbs. Sprinkle over casserole. Bake at 375° F for 30 minutes or until crumbs are browned.

Makes: 8 servings

By : Marti in AL

Grilled Cabbage

Grilled Cabbage

1 medium size head of cabbage
salt & pepper to taste
1 ice cube

Place ice cube on top of cabbage & seal into one large foil packet.
Place on grill or hot coals for 20 min. Turn occasionally. Cabbage will be tender & amazingly delicious!

By : Marilynn
Source: Grilling Recipes
http://whatscookin. proboards. com/index. cgi?board= grilling

Grilled corn, Tomato And Red Onion Salad

Grilled corn, Tomato And Red Onion Salad

4 medium ears of corn, husked and silked
2 medium ripe tomatoes, chopped
1/2 cup red onion, minced
2 tbsp olive oil
1-1/2 tsp red wine vinegar
8 large basil leaves, cut in strips
Salt and pepper

Grill corn over medium fire, turning several times, until kernels are tender, or about 10 minutes. When corn is cool enough to handle, cut ears in half lengthwise with a chef's knife. Stand each piece on cut end and slice downward several times to remove all kernels. Place corn in a large serving bowl. Add tomato and onion. Drizzle with vinegar and oil; stir gently. Add basil, salt and pepper to taste; stir gently. Can be set aside at room temperature for 1 hour.

By : grannym IL
http://www.nancyskitchen.com/2009September/corn-tomato-onion-salad. html

Crockpot Hamburger Soup

Crockpot Hamburger Soup

1 pound lean ground beef
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp basil
1/4 tsp seasoned salt
1 envelope onion soup mix
1 (8 oz.) can tomato sauce
1 Tbs soy sauce
1 cup celery, chopped
1 cup carrots, sliced
1/2 cup macaroni, cooked
1/4 cup Parmesan cheese, grated

Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may
be added, if desired.

By : Marilynn
http://www.nancyski tchen.com/ 2009September/ crockpot- hamburger- soup-recipe.html

Bacon Ranch Potato Salad

Bacon Ranch Potato Salad

3 pounds red potatoes with skins left on (cut into 1/4-inch slices)

1/3 cup cold water
1/2 cup Miracle Whip salad dressing
1/4 cup ranch flavored dressing
1/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
6 slices bacon (cooked crisp and crumbled)
1/2 cup celery slices
1/2 cup red pepper strips
1/2 cup sliced green onions

Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain. If you prefer, cook whole potatoes in water on stove until tender, then drain and cut in to chunks once they have cooled.

Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well.
 
Refrigerate for at least 30 minutes before serving.

Yield: 16 servings or about 8 cups

By : Robbie IN
http://www.nancyski tchen.com/ 2009September/ bacon-ranch- potato-salad. html

Strawberry Tapioca Salad

Strawberry Tapioca Salad

2 packages vanilla tapioca pudding mix (4 serving size each)
1 large package (6 oz.) strawberry Jell-O
3 cups water
1 container (8 oz.) frozen whipped topping, thawed
1-1/2 cups cut up fresh strawberries (can use frozen berries, thawed and drained well)

Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring. Chill until thickened. Fold in whipped topping and strawberries. Put into a 9 x 12 inch dish and refrigerate until firm. Cut into squares to serve and if desired can put cut salad on small lettuce-lined plate.

Note: It is also very good, using raspberry flavored Jell-O and raspberries, in place of the strawberries.

By : Judy (in Alaska)
http://www.nancyskitchen.com/2009September/strawberry- tapioca-salad. html\

Crockpot Green Beans

Crockpot Green Beans

2 cans green beans (drained)
2 cans chicken broth
1 can sliced mushrooms (drained)
1 medium onion (diced)
1/4 tsp. garlic (minced)
1 Tbsp. dry chicken bouillon

Combine in crockpot, cook on high for a couple of hours, then turn
crockpot to low until ready to serve. I put a slotted spoon in crockpot
at serving time, (we eat buffet style since the kitchen is small).

Serves 8 to 10.

By : Margaret, Tulsa

Almond Green Beans

Almond Green Beans

1 (16 oz.) package frozen green beans
1/2 C. Water
1/4 C. Honey
1/2 C. Slivered almonds – toasted
1/2 tsp. Garlic powder
2 tsp. Lemon juice
1 tsp. Salt and pepper

To toast almonds, place on cookie sheet and roast at 350 degrees for
several minutes until lightly browned. Do not over bake. Mix all
ingredients in a 2 quart saucepan and bring to a boil. Continue at a
simmer for 5 to 10 minutes or until beans are tender.

Soft Tofu and Spinach Soup

Soft Tofu and Spinach Soup

Makes: 4 servings

Ingredients:
6 ounces baby spinach leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
1 lb. soft block tofu, drained
3 cups chicken broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1/4 lb. medium raw shrimp, shelled, deveined, and diced
1/2 carrots, thinly sliced
1 Tbsp. cornstarch dissolved in 2 tablespoons water

Instructions:
1. Place spinach in a food processor; pulse until chopped.
2. Cut tofu into thirds horizontally then julienne into strips 1/4-inch thick. Carefully transfer to paper towels to drain thoroughly.
3. Combine broth, soy sauce, and sesame oil in a pot; bring to a boil over medium-high heat. Add shrimp and carrot, cook for 1 to 2 minutes. Add cornstarch solution and stir until slightly thickened. Add spinach and mix well.
4. Ladle soup into a serving bowl; place tofu over the soup and serve.

Adapted from Martin Yan’s Cooking at Home (Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005

http://www.yancancook.com/menus/26/recipes.htm