Mix well and spread in cookie sheet (with sides).Bake at 350\u00b0 for 25 minutes.Cool and frost. ...
Drain beans and peas.Add chopped pimiento, bell pepper, celery, and onion rings.Heat sugar and vinegar until sugar dissolves.Let cool.Add salt and Wesson oil.Pour over vegetables.Let marinate for 24 ...
Put soaked and drained beans into crock-pot.Add water and all remaining ingredients.Cover and cook on High for 2 hours, then turn down to low for 8 hours. ...
Soak pintos overnight; drain.Brown ground chuck; drain. Place all ingredients in pot; mix together.Stir occasionally and cook on low temperature for 5 hours.This recipe freezes very well. ...
Combine the first 8 ingredients and pour into baking dish. Mix and blend the next 4 ingredients.Spread on potato mixture. Blend by hand.Bake until topping is light brown (approximately 30 minutes) a ...
Saute potatoes and onion in margarine in a large skillet over low heat 3 to 4 minutes or until most of the margarine is absorbed.Add water and milk. Cook over low heat until potatoes are tender and ...
Mix half and half with soup; blend well.Add sour cream; blend well.Add 1/2 cup crumbs, green onions, cheese, salt and pepper to hash browns.Melt 1 stick butter or margarine in a 13 x 9-inch glass di ...
Combine last 3 ingredients.Pour over vegetables.Stir good. It will keep a long time in refrigerator.Stir each time you use it. ...
In a 1 1/2 qt. covered container combine cooked rice, pinto beans, black beans, peas, celery, onion, diced green chili peppers, and the 1/2 cup cilantro. Add the dressing to the rice mixture; toss g ...
Mix all ingredients; pour in buttered 13 x 9-inch pan.Bake at 350\u00b0 for 30 minutes.Top with crushed corn flakes and dot with butter.Bake 30 minutes more.This freezes well.Serves 12 to 14. ...