Bean and Other Vegetables Dip

1 can black eyed peas (drained and rinsed)
1 can black beans (drained and rinsed)
1 can shoepeg corn (leave in liquid)
1 can Rotel tomatoes (mild)
1 small can chopped black olives
1 small can of chopped jalapenos (I used about 1/2 of the can. You can use as many as you want depending on how hot you want it.)
3/4 - 1 cup of Zesty Italian salad dressing
Mix together and serve with tortilla chips. It taste best if you let it sit for several hours or overnight and then serve.
I like using the Tostitos Scoops so the dip stays on the chip and doesn't fall off.

Squash Casserole

2 pounds (6 cups) yellow summer squash or green zucchini squash, sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 small jar pimentos
1 8 ounce package herb-seasoned stuffing mix
1/2 cup butter or margarine, melted
4 ounces shredded sharp cheddar cheese

Cook sliced squash, chopped onions and carrots in boiling salted water for 5 minutes; drain. Combine cream of chicken soup, sour cream, pimentos. Fold in drained squash, onion, 3/4 of the cheese, melted margarine and stuffing mix. Spoon the vegetable mixture into a greased baking dish. Sprinkle the remaining cheese on top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through.

Vegetable Casserole

2 14.5 ounce canned and drained French style green beans
2 15.25 ounce fresh frozen or canned and drained whole kernel corn (yellow or white)
1 16 ounce sour cream
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 can cream of chicken soup

Saute the chopped onion in 1 tablespoon onion and cool. Mix other ingredients and add the onion. Pour into a 9 x 13 container which has been sprayed with a cooking spray.

Topping
1 sleeve crushed Ritz crackers
1 stick melted butter or margarine

Mix together and put on top of vegetable mixture.

Bake at 350 degrees for 30 minutes.

Black Bean and Charred Corn Salsa.

4 ears corn, roasted or grilled
1 can black beans, drained and rinsed
1/4 cup jalapeno pepper, seeds and ribs removed
1 medium tomato, chopped, seeds removed
1/4 cup cilantro, chopped
2 cloves garlic, minced
2 tablespoon extra virgin olive oil
Juice of one lime
Salt and pepper, to taste.

Cut corn off ears when done cooking. Combine all ingredients, chill and serve.

Potato Surprise

10 medium-large baking potatoes
1/4 cup butter or margarine
1 medium onion, chopped
2 1/2 cups ground cooked meat
1 egg, beaten
1 tablespoon chopped fresh parsley or
1 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon ground sweet paprika
2 cups gravy or Mushroom Sauce

Cook whole potatoes in water to cover, over medium-high heat 15 minutes. Remove potatoes from water, then discard water. Let potatoes cool, then peel.
Lengthwise, cut top 1/5 off each potato, then reserve tops. Carefully hollow out each potato, leaving a 1/2 inch-thick shell; reserve potato flesh for other use.
Preheat oven to 400°F (205°C). Grease a shallow baking dish.
Melt 2 tablespoons butter or margarine in a medium skillet. Add onion, then saute over medium heat until tender. Blend in meat, egg, parsley, salt and pepper.
Stuff potatoes with meat mixture, then replace tops. Arrange potatoes in greased baking dish. Bake, uncovered, 15 minutes. Melt 2 tablespoons butter or margarine; stir in paprika. Brush mixture lightly over potatoes.
Bake 45 minutes or until tender when pierced with a fork.

Serve hot with gravy or Mushroom Sauce poured on top, if desired.

One dish meal

1 large onion, diced.
1 1/2 lb. ground beef.
1 cup water.
1/2 cup flour.
2 tablespoons oil.
8 oz. grated Colby cheese.
3 cups mixed vegetables, cooked.
Mashed potatoes.

In small bowl, whisk the flour and water until it forms a paste. Set to side for now.
In a skillet, heat the oil. When oil is hot, add the onion and saute until softened. Now put it to side for now.
Put ground beef in a skillet and saute, breaking up large chunks with spatula, until browned. Drain grease. Stir in onion and mixed vegetables. Stir in the flour and water mixture. This will thicken the juices to form a sauce. When meat is fully cooked and the sauce has thickened, add salt and pepper to taste.
Preheat oven 350 degrees.
In a flat 10in x 10in x 2in casserole dish, (spray w/pam) Put the ground beef mixture in bottom. Then cover all with mashed potatoes. Put in oven uncovered for 30 minutes to get hot. Then cover all with grated cheese. Put back into oven until all cheese is melted.
Now you have your meat, taters and veggies all in one meal. :)

*Note: This is not the recipe to get creative with your mashed potatoes. A little milk, maybe some butter, mash with a potato masher.

Spaghetti Sauce

Get 1 pound stew beef or any kind of steak and 1 pound hot or sweet Italian Sausage
3- large cans of Italian Tomatoes
1- large can of Italian Tomato Paste
1/2 of a small onion
2- small cloves of garlic
olive oil
In a heavy pot, put in Olive oil to cover the bottom of the pan and then a little more. Heat slightly and put in your beef and sausage and fry slowly until it is good and brown. Then take the meat out and put it aside and put the garlic and onion (cut up) and brown that good but don’t burn it as it browns easily. Then add the can of tomato paste to the onion and garlic in the pan and keep frying until the paste turns a little brown. (again, watch it as it browns easily). When nice and brown, crush your tomatoes and add to the paste and cook at a low heat adding your meat back in. Cook slowly for 4 hours or to desired thickness.