3 15 ounce cans of Pork and Beans
1 jar chili sauce
1 onion, chopped
1 4.3 ounce package of Resal Crumbled Bacon
2/3 cup brown sugar

Mix all ingredients together.  Place in crock pot
(4 quart size) on low for 2-4 hours or until good & hot

Presented by Shirley H.

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless green grapes
2 pounds seedless red grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

In a large mixing bowl, beat the cream cheese, sour cream,
sugar and vanilla until blended. Add grapes and toss to coat. Transfer to serving bowl. Cover and refrigerate. Sprinkle with brown sugar and pecans just before serving. Yield 21-24 servings.

Presented by: Marge G.

 

 

1/2 LB ground pork, (beef, turkey, or Chicken can be substituted)
1 cup shredded carrots ( shredded across the carrot or
at a slight angle)
1 cup boc choy ( cut in small pieces) ( can use cabbage)
1 cup bean sprouts
1/2 cup water chestnuts medium chopped
Soy sauce
Sweet sour sauce
1 package of egg roll wrappers
1 egg

Brown meat ( don't overcook) remove from skillet and
drain grease from meat. In the skillet with the meat drippings stir fry the carrots, boc choy, bean sprouts, and water chestnuts until tender don't overcook please. When about cooked add soy sauce and sweet sour sauce to
taste can also add pepper if you want. Mix in the meat remove from heat and let cool.

Make an egg wash with the egg. With the egg roll wrappers at room temperature lay one egg roll wrapper with one corner toward you paint with the egg wash add two tablespoons of mixture to the wrapper bring the corner closes to you over the mixture fold outside corners over the top and finish rolling.

In a deep fat fryer or a pan on the stove pre heat oil to 360-370 deg. (Make sure the pan is about 1/2 full no fuller because the oil could overflow when cooking)  put one or two egg rolls into the oil and fry until golden brown. Remove and place on paper towel to drain.

Serve with sweet sour sauce.

Presented by Gail M

 

1 large onion, peeled
1 tablespoon butter or margarine
1 teaspoon beef bouillon granules

Hollow center of onion to a depth of 1 inch; chop removed onion.  Place butter and bouillon in center of onion;
top with the chopped onion.  Wrap tightly in heavy-duty foil.  Cook on a covered grill over medium heat for 25-30 minutes or until tender.  Cut into wedges. 

Yield:  4 servings.

Presented by Jim & Janet D.

 

1 pkg. ramen noodles, chicken flavor (uncooked)
1 pkg. prepared coleslaw
1/2 C. slivered almonds, toasted 10 min @ 350
1/2 C. sunflower seeds (I use Planter's dry roasted)
4 green onions, chopped

Dressing:

1 pkg. chicken flavoring (from ramen noodles)
1/2 C. vegetable oil
3T. red wine vinegar
2T sugar
1/2 t.salt
1/2 t. black pepper

I mix the dressing and pour over coleslaw and onions at least 2 hours before serving.  Throw all the other ingredients in closer to serving time and they'll be crunchier.  I like the crunch of the ramen noodles, but it tastes good if they are mixed in ahead of time, too.  You really can't go wrong with this recipe, no matter when you add the ingredients.  Don't forget to crunch up the ramen noodles before adding them to the coleslaw mix.  Enjoy!

Presented by: Lorraine G

 

1 Potato per person
1 Onion
1 bag Frozen Vegies
1 cube Butter/Margarine

Dice the potatoes and onion. Cut butter into patties. Place all ingredients into an oven foil bag and roll it tight so that moisture does not escape.  Cook on gas grill covered, or in an oven @ 400 degrees for about 60 minutes making sure you flip the bag after 30 minutes if cooking on a gas grill.  Remove from grill/oven and allow mixture to finish cooking and cool for about 15 minutes.  Serve out of bag.

We usually make this mixture along with steak or chicken and let the potatoes cool while we cook the main dish.

Presented by Richard, Brenda, Neal & Joyce

 

1 (5 or 6 oz.) bag of baby spinach
1/2 c. Gorgonzola cheese
2 ripe pears, cored and cut up (leave peel on.)
1/2 c. slivered almonds caramelized in heavy skillet with 3 Tbsp. sugar until lightly browned.

Mix all together and toss with the following dressing right before serving.

Dressing
2 Tbsp. balsamic vinegar
2 Tbsp. cider vinegar
1/2 tsp. salt
2 Tbsp. sugar (I thought it needed a little more)
1/4 c. canola oil

Presented by Joy B.