Baked Beans

Dice and Saute:
1 medium onion
1 green pepper
2 pieces celery
1 slice ham
When tender add:
1 cup ketchup
1 cup brown sugar
2 teaspoons prepared mustard
1/2 teaspoon worcestershire sauce
salt and pepper
Add:
60 ounces canned baked beans, liquid at top skimmed off
1 cup grated cheese

Mix in a large slow cooker and cook on low for approximately four hours, stirring occasionally.

Beef Brisket Marinade

1 small onion, chopped

2 tablespoons liquid smoke

½ cup Worcestershire sauce

2 tablespoons soy sauce

½ teaspoon ground red pepper

½ cup butter

½ cup ketchup

½ cup red wine vinegar

1 teaspoon dried mustard

Cut brisket into ½ inch strips leaving about an inch at the bottom, allowing for more of the meat to be marinated. [Don’t cut off the fat as it will easily fall off once it’s cooked.] Combine onion, liquid smoke, Worcestershire sauce, soy sauce and red pepper in a gallon-size bag. Add meat and marinate for up to two days. Once marinated, take out the meat and pour marinade into a pan. Add the remaining four ingredients and boil. Reduce sauce to approximately ½ cup and use to baste. Cook meat in a disposable casserole pan on the grill for 1 to hour on medium, basting the meat periodically and turning it over halfway through. Place brisket directly on the grill for the last 10 minutes.

Phoebe's Mexican Rice

1 cup rice
1 tablespoon oil
1-3 green onions
1 clove garlic, chopped
2 cubes chicken bullion
Salt, to taste

Heat oil in large skillet or wok. Start boiling 2 cups water. Add rice and cook over medium heat, stirring frequently until golden brown. Add green onions and garlic, cook for a couple of minutes to bring out flavors. Add 1 cup cold water along with bullion and salt.

When liquid is nearly gone, add boiling water and simmer, covered, until rice is done.

Makes enough for about 6 people.

Triple Chocolate Bundt Cake

1 box devils food cake mix
1 box instant chocolate pudding

1 cup sour cream
1/2 cup warm water
1/2 cup cooking oil
4 eggs
1 bag (2 cups) chocolate chips
Powdered sugar (optional)

Preheat oven to 350. In large bowl, combine all ingredients except chocolate chips and powdered sugar. Beat 4 minutes. Fold in chocolate chips. Bake in greased and floured (or try greased and powdered sugared) 12-cup Bundt pan for 50 minutes. Turn out on wire rack or serving plate to complete cooling. Sprinkle with powdered sugar if desired.

Mock Lasagna

6 ounces egg noodles, cooked (al dente) and drained
8 ounces lean ground beef, cooked and drained
4 ounces cream cheese
1/2 cup sour cream
1/2 cup cottage cheese
26 ounces spaghetti sauce

Mix softened cream cheese, sour cream, and cottage cheese in one bowl. Add spaghetti sauce to ground beef and combine. In 3 quart crockpot put a little sauce in the bottom. Then layer noodles, cream cheese, and meat sauce twice. Cover and cook on low for 3-4 hours. Sprinkle with Parmesan cheese and serve.

Farmgirl's Lower-Fat Pesto

1/2 cup (about 2.25 oz.) raw or roasted almonds or cashews
3-6 large garlic cloves, peeled
4 ounces (about 4 cups packed) fresh basil leaves
1/2 cup pecorino romano cheese, finely grated
10 ounces (about 3 small) fresh tomatoes, any kind, quartered
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil, or more if desired

If using raw nuts, spread them on a baking sheet or piece of aluminum foil and place in a 350 degree oven (or toaster oven) for 8 to 10 minutes.

Process the nuts and garlic in a food processor until finely chopped. Add the basil, pecorino romano, tomatoes and salt and process until thoroughly combined and the consistency you like.

With the food processor running, drizzle in the olive oil through the chute. Add more salt to taste if necessary and more olive oil if desired.

This pesto will keep several days in the fridge, or you can freeze it. Cover the top with a thin layer of olive oil to keep it from discoloring, or pour into an ice cube tray to freeze, then transfer pesto cubes to a heavy-duty freezer bag.

Makes approximately 1 1/2 cups.