Hot refried bean dip

2 Large 28 oz cans refried beans
2 lb ground hamburger (cooked)
2 cans tomato paste (6 oz)
Three different cheeses (8 oz each) (eg. sharp cheddar, Swiss, mozzarella)
1 packet of chili seasoning
Small onion (cooked with hamburger)

Directions:

Brown the hamburger. Sauté onion with hamburger. Put ingredients in the crock pot and let cook until all the ingredients mix together and are ready to serve. Serve with chips.

Spanish Rice

2 C Minute Rice
2 T BUtter
1 Can Consomme soup
1/2 C Diced green pepper
1 Can Tomato Soup
1/4 t Pepper

Directions:
In a frying pan, brown rice in butter. Add green pepper; sauté until tender. Add tomato soup, consommé, pepper, and 1 C water. Cook over medium heat for about 5 minutes, uncovered. Turn off heat. Leave pan on burner and cover with lid. Let stand for about 10 minutes or until liquid is absorbed into rice.

Sesame Broccoli

2-3 Bushels of broccoli-washed and florets cut off.
1 T oil
2 t Sesame seeds
2 T soy sauce
1 T Sugar
2 t Vinegar

Directions:
Steam broccoli. Combine oil, soy sauce, sugar, and vinegar. Stir over medium heat until boiling. Roast sesame seeds in fry pan until golden brown. Pour sauce over broccoli and sprinkle with sesame seeds.

Nana Johnson’s Green Beans

1 small onion
1/3 Green Pepper-chopped
1/2 Square butter
3 cans french cut green beans
1 can sliced water chestnuts
1 T Flour
1 C Milk
Cheddar cheese

Directions:
Sauté onion, green pepper, and water chestnuts with butter and a pinch of salt. Stir in flour. Gradually add milk and cook until starts to thicken. Add the beans and some cheese. Pour into casserole dish and top with more cheese. Bake at 350 F for about 20 minutes.

Cheese Potato Casserole

8 Medium potatoes
1 Can cream of mushroom soup
1/2 to 2/3 C Sour cream
1 C grated cheese
Salt & Pepper

Directions:
Thinly slice potatoes and boil 20 minutes in salted water. Place potatoes in 9x13” casserole dish. Combine all other ingredients and pour over potatoes. Sprinkle with cheese and bake @ 400 F for 20 minutes.

Cream Red Potatoes and Peas

1 1/2 lbs tiny red potatoes
1-1/2 C fresh peas (or frozen)
4 t Butter or margarine
4 t Flour
1 C Milk

Directions:
Scrub & quarter potatoes. Cook for 15 to 20 minutes. Melt butter in saucepan; add flour. Gradually add milk, stirring constantly until thick and bubbly. Combine veggies and sauce.

Stuffed Potatoes

4 Medium-sized potatoes
1/4 C Milk
2 t Butter
8 T Sour Cream
8 T Crisp bacon bits
4 T Minced onion

Directions:
Bake potatoes until they are soft. Cut in halves lengthwise and scoop out the middles. Whip until fluffy, adding remaining ingredients. Refill skins and sprinkle with nutmeg.