Aunt Diane's Baked Beans

2 cans (15 oz.) pork and beans
1/2 lb. bacon (cooked and crumbled)
3/4 C. brown sugar
1/2 C. catsup
Dried minced onions, to taste
2 Tsp. Worcestershire sauce

Mix all of the above ingredients in your casserole dish or crock pot. The secret of these baked beans tasting so good is letting them sit in your refrigerator, uncooked, the night before you serve them to marinate. Then, let them cook in your crock pot on low for most of the day. YUM! These can also be done in a casserole dish and baked at 325 for 1 1/2 to 2 hours.

Source:  Diane Earl

Roast Turkey

ROAST TURKEY
2 large brown paper grocery sacks
1 stapler with lots of staples

1 uncooked, whole turkey
1 cup peanut oil
(do not substitute – peanut oil has a high resistance to burning & smoking)
1 Tb. salt
1/2 Tb. pepper
1 Tb. Paprika

Place one bag inside the other (double bag). Make paste of oil, salt, pepper and paprika. Rub paste on the inside of the bag and on the turkey. (Wearing disposable latex gloves sure helps in not being covered in paste!)
Stuff turkey as desired. Put turkey into bag and staple shut (use a lot of staples) and place in roasting pan. (The disposable aluminum ones work just fine.) Do not cover. Bake at 325 for 15-20 minutes per pound.

This will make the moistest turkey you have ever tasted. It is also so easy to clean up. Just throw away the bag! A good variation is to put different spices into the paste. Cajun spice dust is a good example.

Source: Bridget Pehrson

Frog-Eye Salad

FROG-EYE SALAD

1 C. sugar
2 T. flour
2 eggs
2 ½ C. pineapple juice (if you do not have enough pineapple juice, fill the rest with water)
1 T. lemon juice
1 16 oz. Pkg. Acine de Pepe pasta (in the dry noodle section)
3 16 oz. cans pineapple tidbits
3 cans mandarin oranges
1 pkg. mini marshmallows
1 lg. 13 oz. Cool Whip

Cook 1st 5 ingredients until thick, stirring constantly. Let cool. Cook Acine de Pepe pasta for 8 min. Let cool. Fold above dressing into the pasta and put in a container to cool overnight. Store in refrigerator. In the morning add remaining ingredients.

Serves: a lot! It is an amount for a large group, family reunion or party. If I were making it for my family, I would cut it in ½ or 1/3.

This recipe is from my sister that we use for family dinners all the time. Thanks, Barbara!

Peppermint Dessert - Aunt Eula Mae Judd

1 small box vanilla wafers, crushed
2 C. whipped cream (whipped)
1 1/2 C. miniature marshmallows
1 C. chopped nuts
3/4 C. crushed peppermint candy canes

Line 9x13 inch Pyrex dish with 2/3 crushed crumbs. Whip cream and fold in marshmallows, nuts and crushed candy. Spoon in carefully over crumbs. Sprinkle remaining crumbs on top. Refrigerate several hours.

From: Aunt Eula Mae Judd

Aunt Barbara's Fruity Play Dough

2 1/2 cups flour
1/2 cup salt
2 pkgs. unsweetened Kool-Aid (any flavor)

Mix the above ingredients in a big bowl. Boil 2 cups of water. Add boiling water to dry ingredients. Then, add 3 Tb. oil and mix with a big wooden spoon. As mixture cools, knead with hands until smooth consistency.

(Can cut recipe in half and use 2 different flavors of Kool-Aid to make smaller batches of more colors.)

Source: Barbara Van Buskirk

Refreshing Fruit Pizza - Aunt Eula Mae Judd

Refreshing Fruit Pizza
(A beautiful sight ot behold!)
 
Use 1/2 package (20 oz.) sugar cookie dough.
Preheat oven to 375 degrees.
Lightly grease 12 inch pizza pan. Press dough into pizza pan. Bake for 10 to 12 minutes or until edges begin to brown. Cool.

Spread 1 cup whipping cream (whipped) or 8 oz. Cool Whip or cheese mixture.
Cheese Mixture:
3 oz. cream cheese
1/3 cup powdered sugar
1/3 small Cool whip Spread over cooled cookie dough crust.

Suggested fruit:
Fresh strawberries
Pineapple chunks or slices, cut in pieces
Grapes
Mandarin oranges
Kiwi fruit
Cherry pie filling
Bananas, cut last minute or put in pineapple juice until ready
Create your own fruit combination with family favorites.
Drain fruit well.
Arrange fruit in circles on topping, working from the outside toward the center. Refrigerate until served. Cut in 8 pieces.

Source: Aunt Eula Mae Judd