bacon-wrapped chestnuts / bean stew / spice tea / tex-mex dip
| 1 lb. bacon, cut in half 2 cans whole water chestnuts 1 1/2 C. ketchup 2/3 C. sugar |
2 T. soy sauce 2 T. lemon juice toothpicks |
| Wrap each water chestnut in half-strip of bacon. Secure with toothpick. Bake on a rack over a pan to catch grease, at 350° for 45 minutes. Put the baked chestnuts in a 13x9" glass pan. Mix ketchup, sugar, soy sauce, and lemon juice and pour over chestnuts. Refrigerate overnight. Just before serving, bake at 350° for 45 minutes. Serve hot. | |
| 2 (28 oz.) cans Campbells beans in tomato sauce 5 strips bacon 1 lb. hamburger 1/2 C. ketchup |
1 tsp. mustard 1/2 C. brown sugar, packed 1/2 tsp. worcestershire sauce 1 medium onion, chopped |
| Fry bacon and hamburger. Drain. Mix with all other ingredients in a large casserole dish. Bake at 350° for 30 minutes; or heat in crock pot instead of baking in oven. | |
| 1 cup Tang 1 cup lemon tea powder ¼ cup sugar |
¼ rounded teaspoon cloves ½ teaspoon cinnamon |
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thoroughly mix all the ingredients in a jar. stir 2 teaspoons (or to taste) of mixture into a mug of hot water. | |
| 2 cans jalapeno bean dip 3 medium avocados, mashed 2 T. lemon juice 1 pkg. taco seasoning mix 1/2 C. mayonnaise |
1/2 C. sour cream green onions, chopped black olives, sliced tomatoes, chopped 8 oz. cheddar, shredded |
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Layer ingredients in an 11x17" or 13x9" glass pan. First: spread bean dip in pan. Second: spread mashed avocado mixed with lemon juice. Third: mix and spread mayo, sour cream, and taco seasoning. Fourth: green onions. Fifth: black olives. Sixth: tomatoes. Seventh: cheddar cheese. Refridgerate till serving time; serve with tortilla chips. | |