Mix all ingredients and pour into unbaked pie shell.Bake at 400\u00b0 until browned, about 35 minutes.Makes 6 to 8 servings. ...
Drain beans.Cut bacon into 1/2-inch pieces and cook until crisp.Remove from grease.Cook onion in bacon grease until tender.Mix bacon and onion with vinegar, mustard, brown sugar, catsup and salt.Lay ...
In a large kettle, mix the tomatoes, onions and salt and let stand overnight.Drain mixture; put back into kettle and add the remaining ingredients; cook over medium heat until boiling.Boil for 5 to ...
Mix all together.Pour into a greased 12-cup Bundt pan.Bake at 350\u00b0 for 1 hour. ...
Simmer beans in 9 cups unsalted water for 30 minutes.Allow to stand, covered, for 1 1/2 hours or until beans are softened. Drain and put in crock-pot.Add remaining ingredients except bacon; mix well ...
Boil small or medium potatoes until done.Remove from pan. Put same amount of butter or margarine as the size of potatoes. Mash together until all lumps are gone, then add confectioners sugar to butt ...
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well.Spoon into greased 2 1/2-quart casserole. Crush cornflakes and stir in remaining butter.Sprinkle over potatoes.Bake at ...
Shake together salt, mustard, oil, vinegar, sugar and pepper and pour over vegetables.Refrigerate overnight.Keeps about 2 weeks in refrigerator. ...