Beef & Bean Burritos

Beef and Bean Burritos

makes 16

For Ryan!

1 lb. lean ground beef
1 can ro-tel style tomatoes and chilies
1 tsp. chili powder
2 large cans vegetarian Refried beans
1 small onion, chopped fine
1 - 1-1/2 lb. shredded colby cheese
2 pkg. 10" flour tortillas

Brown ground beef with chili powder and drained rotel. Pour into large pan or bowl with refried beans; add onions and mix well. Use a large spoon to put about 1/3 cup of bean mixture in a row down the middle of the tortilla. Sprinkle cheese over top of beans. Tuck both ends in about 1 inch, then roll up. Wrap in waxed paper to freeze and store in the bag that the tortillas come in. To heat, microwave in the paper on a plate for 2-3 minutes, or until hot. From thawed state, these can also be fried like a chimichanga.

Baked Beans

Baked Beans

4-6 cans Van Kamp's Pork and Beans
1/2-3/4 cup catsup
1-2 T. prepared mustard
1/4 - 1/2 cup brown sugar
1/4-1/2 cup molasses
1 pkg. beef franks, but into bite-sized pieces

Drain beans and pour into 2-3 qt casserole dish. Mix iin catsup, mustard and brown sugar. Drizzle molasses over top and mix it in. Add franks. Bake at 325 degrees about 30 minutes, or until hot and bubbly, and franks bulge on the cut ends. Let stand several minutes before eating, as the brown sugar and fat from the franks hold the heat.

Sweet Potato Casserole

Sweet Potato Casserole

2 apples, sliced
1/3 cup pecans, chopped
1/2 cup brown sugar, firmly packed
1/2 tsp. cinnamon
2 (17 oz) cans yams, drained
1/4 cup butter
2 cups mini-marshmallows

Toss apples and nuts with sugar and cinnamon. Alternate layers of apples and yams in 1-1/2 quart casserole dish (or 8X8" square) Dot with butter. Cover and bake at 350 degrees for 35-40 minutes. Sprinkle marshmallows over top. Place under broiler or in very hot oven until lightly browned. (watch carefully, this doesn't take long!)

Cream Cheese Roll-ups

Cream Cheese Roll-ups

8 oz. cream cheese, softened
1/4-1/2 lb. pastrami, finely chopped
1-2 cups finely shredded cheese
1 bunch green onions, chopped including green tops
Enough mayonnaise to make mixture spreadable-about 1/2 cup
1 pkg. large (10 inch) flour tortillas

Mix first five ingredients together and spread a thin layer on tortillas. Roll tightly and slice into 1 inch rolls. Serve with salsa.

Southwestern Chile Dip

Southwestern Chile Dip

8 oz. shredded cheddar or Colby cheese
1 cup mayonnaise
1 can (4.5 oz) chopped ripe olives, drained (divided)
1 can (4 oz.) chopped green chilies, drained
1/4 tsp garlic powder
few dashes Tabasco or other pepper sauce
1 medium tomato, seeded and chopped
1/4 cup sliced green onions, including tops

In large bowl, stir together cheese, mayonnaise, 1/2 of the olives, chilies, garlic powder and Tabasco sauce. Spread in 9" quiche or pie plate. Bake at 350 degrees for about 20 minutes, until hot and bubbly. Sprinkle with tomato, green onions and remaining black olives. Serve warm with corn chips.

Toll House Pie

Toll House Pie

2 eggs
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 unbaked 9" pastry shell.

Preheat oven to 325 degrees. Blend eggs until foamy. Add the flour and sugars and beat until blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour batter into pie crust. Bake 1 hour. Serve warm.

Millionaire Pie

Millionaire Pie

1 prepared regular pastry or graham cracker pie shell
1 cup sugar
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can crushed pineapple, drained
1 (8 oz) carton Cool Whip, thawed

Cream sugar and cream cheese. Add drained pineapple. Fold in Cool Whip until well blended. Place in shell. Refrigerate and serve cold. Serves 6