Edna’s Holiday Buzz

Bev’s Baked Beans were a real crowd pleaser at my Backyard Potluck party and serves lots of hungry folks.

Ingredients:

• 4         16 oz cans of your favorite brand Baked Beans
• 1         20 oz  can crushed pineapple fresh, drained
• 1 c     molasses
• 1 c    BBQ sauce
• 2 Tbs yellow or brown mustard
• 5 slices cooked and crumbled bacon
• 1       6 oz can french fried onion rings Crushed
• Salt and Pepper to taste

Method 1: Combine all above ingredients and put in crock pot on low for at least 2 hours.

Method 2: Heat oven to 350 degrees

• Reserve 1/3 of the crushed onion rings
• Combine all the remaining ingrediants and put in covered baking dish. Bake in oven for 1 hour. 
•  When ready to serve sprinkle top with crushed onion rings.

Recipe shared by: Bev Osborne

These were a big hit at my recent Backyard Potluck Party and would travel well for a tailgating event.

This recipe is from my friend Doris Trait who got it from her Granddaughter, Jennifer Shaw.

Easy Cheesy Potatoes

Ingredients:

• 1/4 cup butter or margarine, melted
• 1   can cream of chicken soup
• 3   green onions finely chopped
• 1   2 lb. bag frozen hash browns
• 1 pt. sour cream
• 2-3  cups grated cheese, (use your favorites)

Instructions:

• Heat oven to 350 degrees,  have ready a 9″x 13″ baking dish
• Melt butter in saucepan, add undiluted soup, mix and heat thoroughly
• Reserve 1/2 cup cheese for topping
• In a large bowl, place hash browns,  onions and cheese and toss to distribute evenly
• Add sour cream and butter/soup mixture and combine
• Spray the dish with vegetable spray
• Spoon mixture into a 9″ x 13″ baking dish and
• Bake, uncovered,  for 45 minutes or until the top is lightly brown.

Thanks Doris and Jennifer!

Patty Coleman

www.ednasholidayplace.com

Sweet and Tangy Tri Colored Pasta Salad

• 1 box tri colored Rotini Pasta (spiral) Cook, al dente, as per box instructions
• 1/2 -1 stalk celery chopped 1/8-1/4 inch
• 1 small sweet onion chopped small 1/8 to 1/4 inch
• 12 oz crab leg meat or shrimp (both if you like)

Dressing; Mix together

• 1 cup Marzetti coleslaw dressing (or your favorite brand)
• 1/2 cup Miracle Whip Salad dressing
• 1/2 cup sour cream

Combine the cooked pasta with celery, onion, seafood and toss with dressing mixture.

Cover and refrigerate.

Serves 8-20–depending on how many other dishes are at the potluck.

From the recipe file of my friend: Susan McVay