Fourth of July Bean Casserole
1/2 pound bacon strips, diced 1/2 cup ketchup
1/2 pound ground beef 1/2 cup sugar
1 cup chopped onion 1/2 cup packed brown sugar
1 can (28 oz.) pork and beans 2 tablespoons mustard
1 can (16 oz.) kidney beans, 2 tablespoons molasses
rinsed and drained 1 teaspoon salt
1 can (15-1/4 oz.) lima beans 1/2 teaspoon chili powder
1/2 cup barbecue sauce
In a large skillet, cook bacon, beef and onion until meat is no longer pink; drain. Transfer to a greased 2 1/2 quart baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture.
Cover and bake at 350º for 45 minutes. Uncover; bake 15 minutes longer.
Layered Cauliflower Salad
1 head lettuce 1 envelope dry Italian Good
1 head cauliflower Seasoning dressing
1 package frozen peas 1 1/2 to 2 cups mayonnaise or
3/4 cup grated Parmesan cheese salad dressing
Layer in 9 x 12 inch pan: 1) Lettuce, broken up; 2. Cauliflower, broken up; 3) Peas; 4) Cheese; 5) Dry Italian dressing; 6) Mayonnaise or salad dressing.
Cover and refrigerate overnight. Toss before serving.
Strawberry-Rhubarb Crumb Pie
1 egg 3 cups rhubarb cut into 1/2 inch pieces
1 cup sugar 1 pint fresh strawberries, halved
2 tablespoons flour 1 unbaked pie shell (9 inches)
1 teaspoon vanilla
Topping:
3/4 all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed
In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
For topping, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
Bake at 400º for 10 minutes. Reduce heat to 350º and bake 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. 8 servings.
