Glorified Rice

• 1 15 oz. can crushed pineapple (drain and save juice)
• 1 cup pineapple juice
• 1 small package lemon Jello (regular or sugar-free)
• 1 cup boiling water
• 2 cups cold, cooked rice
• 1 cup whipped cream
• one-half cup white sugar
• one-half cup chopped almonds (optional)
• one-half cup chopped pecans (optional)

Dissolve Jello in boiling water and add pineapple juice. Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple to rice and fold into whipped Jello. Add sugar to whipped cream, add nuts and fold into the Jello mixture. Refrigerate until set. May be served as is or with whipped cream, garnished with maraschino cherries.

Dutch Apple Bread

• 1.5 cups margarine or butter
• 3 cups sugar
• 6 eggs
• 1 Tablespoon vanilla
• 6 cups flour
• 1 Tablespoon baking soda
• 1.5 tsp. salt
• 1 cup orange juice
• 4 cups chopped apples
• 1 cup chopped walnuts (optional)

Cream together butter and sugar. Add eggs and vanilla and beat well. Mix flour, baking soda and salt in a separate bowl. Add flour mixture, alternating with orange juice, to the egg mixture. Fold in apples and walnuts. Bake in greased loaf pans.

This batter makes 3 mini loaves and one regular-size loaf. Bake mini loaf pans at 350 degrees for 35 minutes and regular loaf pan at 350 degrees for 55 minutes or until a toothpick comes out clean.

Marinated Vegetables

• 2 pounds sliced whole carrots
• 1 can tomato soup (15 oz)
• 1 green pepper
• 1 small jar chopped pimento
• 2 small cans sliced mushrooms
• 1 tablespoons Worcestershire sauce
• one-half cup vegetable oil
• 1 sliced medium onion
• 1 cup sugar
• three-fourths cup vinegar
• 2 teaspoons prepared mustard
• one-half head cauliflower

Cook cauliflower and carrots whole in salt water until slightly soft but still firm. Drain and cool. Slice and combine with onions, green peppers, pimento and mushrooms. Mix other ingredients and pour over vegetables. Marinate at least 12 hours in covered bowl.

Wild Rice Bread

Put ingredients into your bread maker as you do any other recipe.

• three-fourths cup hot water
• one-fourth cup molasses
• three-fourths cup cooked wild rice
• 2 tablespoons potato flakes
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon melted butter
• two and one-half cups bread flour
• 1 rounded teaspoon yeast plus one-half teaspoon more

note from mom: I make the dough in the bread machine through the first rise, but take it out and put it into two bread pans. Let it rise and then bake at 350 degrees for 33 minutes.

Oriental Coleslaw

• 1 pound shredded cabbage
• 1 package Ramen oriental noodles (take out the spice packet)
• 1 pound bacon, friend crisp and broken into pieces
• 4 green onions, chopped fine
• one-half cup shelled sunflower seeds

Break up the Ramen noodles and mix all ingredients together in a serving bowl. Refrigerate.

Dressing:

• one-half cup white sugar
• one-third cup white vinegar
• one-half cup vegetable oil

Mix and shake together all dressing ingredients and refrigerate. Pour dressing over slaw mixture just before serving.

Baked Beans

• 1 pound (2 and one-third cup) dry navy OR Great Northern beans
• One-fourth pound bacon, coarsely chopped or chunks of ham
• Two cups barbecue sauce (I used Famous Dave’s brand)
• One-fourth cup salsa (optional)
• One cup chopped onion
• One-fourth cup brown sugar OR molasses (I used brown sugar)
• One cup sliced apple OR one 8 oz. can pineapple slices, drained (I used one apple)

Step one: Rinse beans. In a large bowl combine beans and 8 cups water; cover and let soak overnight in a cool place or combine in a large Dutch oven. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat; cover and let stand for one hour.

Step two: Drain and rise beans.

Step three: Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for about 1 hour or until tender, stirring occasionally.

Step 4: Drain beans; reserving liquid.

Step 5: In a 3 quart casserole combine the beans with the other ingredients and one cup of the reserved bead liquid.

Bake, covered about 30 minutes at 350 degrees more or to desired consistency. Makes 12 servings.

Special note: After I got it all mixed together, (step 5) I put it in the crock pot and refrigerated it until I was preparing to serve it. It heated up in about 4 hours on low in the crock pot.