Family Favorite Recipes
Summertime
 Calico Beans
 ½ lb bacon cook, chopped in small pieces
½ lb hamburger or sausage, browned
 1 large onion chopped 
 1 c catsup (I’ve used bbq sauce also)
 1 t prepared mustard
 ½ c brown sugar
 ½ c sugar (I’ve used less total sugar)
1 t vinegar
1 can lima beans, drained 
1 can kidney beans, drained
1 can pork and beans
1 can garbanzo beans, drained 
Combine meats and onion. Add rest.
Bake 350 for 45 minutes.
(I freeze in gallon size bags  ready to cook at last minute get-togethers during the summer.)

Green Bean Salad 
1 qt cut green beans, cooked
1 ½ c celery, cut fine (most of the time I omit)
½ c red peppers
½ c green peppers
1 c red onions, chopped fine
3 T oil
3 T cider vinegar (used red white or white also)
1 t sugar
Salt/pepper
1 ½ t garlic powder
1-2 t red pepper flakes
Combine. Chill.
(For do ahead helps mix the dressing, including peppers and onions. Store in refrigerator. Within half day of eating, mix with green beans to marinate.)
If behind schedule---instead of dressing use oil and vinegar salad dressing and add additional spices if needed.

Thanksgiving
Butterhorn Rolls
1 T sugar
1 T yeast
1 c warm water
Dissolve yeast and 1 T sugar in water.

3 eggs
½ c oil
1 t salt
½ c sugar
Mix eggs, oil, salt and sugar.
Add yeast mixture.
Add 4 ½ c flour
Beat well.
REFRIGERATE overnight.
Divide dough in half. Roll out 2 circles. Brush top with melted butter.
Cut each circle into 16 wedge-shaped pieces. Roll wedges beginning at wide end.
Let rise on greased pan in warm place 3-4 hours.
Bake 350 for 15 minutes.
Yields 32 rolls.

Frozen Cranberry Salad
1 lb cranberries, ground (I use a mixer)
2 c crushed pineapple, drained
½ c walnuts
1 pt Cool Whip
1 c miniature marshmallows
2 c sugar
Mix cranberries, pineapple, marshmallows, nuts and sugar until sugar dissolves.
Fold in Cool Whip.
Freeze.
Thaw one hour before eating.
(I make enough batches at once for Thanksgiving and Christmas dinners.)

Sweet Potato Crunch
Yam Filling:
3 c mashed yams*
1 c sugar
½ c butter, melted
2 eggs
1 t vanilla
1/3 c milk

Topping:
1 c brown sugar
½ c butter, melted
1/3 c flour
1 c chopped walnuts

Mix filling ingredients with mixer till smooth.
Put in baking dish. Put topping on; it will be crumbly.
Bake at 350 for 25 minutes
(I make in bulk and freeze in ziplock bags for each meal –
Thanksgiving and Christmas and extra meals.
If you plan on freezing, place the filling and topping in separate bags.)
*Bake yams at 350 until mashable.

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Tell of My Kingdom's Glory
Three Book Series