#3540 - Spicy Baked Beans

(by Shirley McNevich)

1 - 28oz. can baked beans with pork pieces
1 onion (chopped)
1 green bell pepper (chopped)
4 links spicy pork sausage (removed from casings and crumbled)
2 TBSP chili powder
3 TBSP Worcestershire sauce
4 TBSP cider vinegar
1/2 cup Domino's dark brown sugar (packed)
1/2 cup ketchup
1 tsp. garlic powder
salt and pepper (to your taste)

In a skillet over medium heat add the crumbled spicy sausage--cook/stir until browned--drain and set aside. In a Dutch oven add baked beans, chopped onions, chopped green bell peppers, drained sausage pieces, chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup and garlic powder--stir well to mix. Cover the Dutch oven with the lid and bake at 350 degrees for 1 hour, stirring every 20 minutes. Taste--add salt and pepper as necessary. Recipe may be doubled.

#3423 - Bacon and Beef Bean Casserole

(by Shirley McNevich)

1/2 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 lb. bacon
1 - 16oz. can pork and beans
1 - 16oz. can lima beans (drained)
1 - 16oz. can kidney beans drained)
1/2 cup ketchup
1/2 cup Domino's dark brown sugar (packed)
1 TBSP French's yellow mustard
2 tsp. cider vinegar (more if you wish)

Chop the raw bacon into bite sized pieces. In a Dutch oven add the ground beef, chopped raw bacon, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add pork and beans, drained lima beans, drained kidney beans, ketchup, mustard and cider vinegar--stir to mix. Place the lid on the Dutch oven--bake at 350 degrees for 40-50 minutes (stirring every 15 minutes) or until hot and bubbling.

#3289 - Quick Cubed Chicken

(by Shirley McNevich)

1-2 TBSP olive oil
1 onion (chopped)
2 large boneless chicken breasts
salt and pepper (to your taste)
3 TBSP ketchup
2 TBSP soy sauce
3 TBSP white sugar
2 TBSP fresh lemon juice
1 tsp. fresh ground black pepper

In a bowl add ketchup, soy sauce, white sugar, lemon juice and black pepper--stir well and set aside. Slice each chicken breast in half, then cut all of the chicken into 1" pieces. Salt/pepper the chicken pieces to your taste. In a skillet over medium heat add olive oil and chopped onions--cook/stir until onions are tender. Add the chicken pieces--cook/stir until chicken is browned. Slowly add the ketchup mixture--cook/stir until boiling. Once boiling, turn heat back to simmer, put a lid on the skillet and simmer for about 30 minutes.

#1586 - Honey Chicken Marinade

(by Aunt Eileen [Knouse] Carter)

1/4 cup honey
1 small bottle Italian salad dressing
1 envelope Italian seasoning
1 - 12oz. can Coca-Cola
1/4 cup ketchup
1/4 cup Domino's dark brown sugar
salt
pepper
boneless/skinless chicken breasts

In a bowl add honey, salad dressing and Italian seasoning--stir. Add ketchup and brown sugar--stir. Slowly add soda--when it stops fizzing, stir. Poke chicken breasts using a fork (both sides)--sprinkle chicken breasts with salt and pepper to your taste (both sides). Place chicken breasts into a Ziploc bag--slowly pour the marinade mixture into the bag. Squeeze out any air before closing. Refrigerate for a few hours or overnight before baking or grilling.

#1047 - Glazed Ham Balls

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork, beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard, ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should have enough consistency to form (and hold) into a ball shape--if it doesn't, add more bread crumbs and remix--set aside. In a separate bowl add cracker crumbs--set aside. Scoop ham mixture a bit at a time into your hands and form into meatball-sized balls. As you finish forming each ball, roll them in the cracker crumbs--place each on wax paper. In a skillet over medium heat add a little canola oil. Place a few ham balls at a time into the skillet and brown them all sides. Remove browned ham balls and place them in a greased 9 x 13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar, pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1 hour.

#342 - Appetizer Meatballs

(by Shirley McNevich)

2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 TBSP Worcestershire sauce
1 TBSP dried minced onion
1/4 tsp. pepper
1 dash garlic powder
1 dash cayenne pepper
2 1/2 lbs. frozen fully cooked meatballs
toothpicks

In a Dutch oven, combine all ingredients but the meatballs and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir meatballs into sauce and cook until heated. Stick one toothpick into each meatball and serve hot.

#158 - Baked Bean Casserole

(by Patti McCaslin - friend)

1/2 lb. bacon, cut into small pieces
1/2 lb. ground chuck
1 chopped onion
1/2 cup Heinz ketchup
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. French's yellow mustard
2 TBSP cider vinegar
1 - 16oz. can baked beans (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can buttered lima beans (drained)
1 - 16oz. can green beans (drained)

Brown the bacon and cut into small pieces. Brown the ground chuck together with the chopped onion. Add 1/2 tsp. salt and 1/2 tsp. pepper and stir into the ground chuck/onion mixture. Mix the bacon, ground chuck/onion, and all other listed ingredients in a crock pot. Cook in crock pot or bake in the oven for 1 hour at 350 degrees. Serve hot.

#132 - Bacon Wrappers

(by Aunt Eileen [Knouse] Carter)

3 cans water chestnuts
Enough raw bacon strips that when cut in half will equal the number of water chestnuts
3 cups brown sugar
2 cups Heinz ketchup

Drain water off of water chestnuts. Slice the raw bacon strips in half. Wrap each 1/2 bacon strip around a water chestnut and secure with a toothpick. Repeat for all the bacon and water chestnuts. Place them in a baking dish sprayed with Pam. In a small bowl, mix the brown sugar and the ketchup using a spoon. Pour the ketchup/brown sugar mixture evenly over all of the wraps. Bake at 375 degrees for 45 minutes. Serve hot.

#98 - Baked Pork & Beans

(by Shirley McNevich)

4 - 1lb. cans pork 'n beans
6-8 slices bacon (fried and cut in small pieces)
1 level tsp. French's yellow mustard
3 heaping TBSP Domino's dark brown sugar
3 TBSP King Syrup molasses
1/2 cup Heinz ketchup

Open the cans of beans. Use a spoon to throw out the juice that is on the top in each can, but do not drain the beans. Remove the pork pieces from the pork 'n beans and throw away. Spray a 2 qt. casserole dish with Pam. Put the beans in the casserole dish. Add the fried bacon along with 2 TBSP of bacon grease that resulted from frying the bacon. Add mustard, brown sugar, molasses, ketchup. Stir all ingredients with a spoon until well mixed. Bake at 375 degrees for 1 hour (uncovered). Stir them when they are cooked halfway (30 minutes).

#97 - Baked Lima Beans

(by Shirley McNevich)

4 - 1lb. cans buttered lima beans
6-8 slices bacon (fried and cut in small pieces)
1 level tsp. French's yellow mustard
3 heaping TBSP Domino's dark brown sugar
3 TBSP King Syrup molasses
1/2 cup Heinz ketchup

Open the cans of beans. Use a spoon to throw out the juice that is on the top in each can, but do not drain the beans. Spray a 2 qt. casserole dish with Pam. Put the beans in the casserole dish. Add the fried bacon along with 2 TBSP of bacon grease that resulted from frying the bacon. Add mustard, brown sugar, molasses, ketchup. Stir all ingredients with a spoon until well mixed. Bake at 375 degrees for 1 hour (uncovered). Stir them when they are cooked halfway (30 minutes).

#50 - Easy BBQ (Sloppy Joes)

(by Shirley McNevich)

2 pounds ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
16 oz. Heinz ketchup
1/2 cup Heinz BBQ sauce
2 tsp. sugar

Brown the ground chuck with chopped onion. Add salt and pepper. Add ketchup, BBQ sauce and sugar and stir. Simmer about 15 minutes before serving.

#32 - Chili

(by Shirley McNevich)

1 1/2 pounds ground chuck
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them

In a Dutch oven, put in ground chuck, chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both) Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. Serve heated.