Baked Beans

2 large cans Bush's baked beans
1 can drained kidney beans
1/4 c. ketchup
2 to 3 Tbsp. Worcestershire sauce
1/3 c. brown sugar
Chopped green pepper (optional, I omit)
1 chopped onion
1/2 lb. bacon, cut into pieces and fried with onion (drain fat)

Mix all together in crockpot or warm on the stove.

Chicken Pasta Salad

12-16 oz. bow tie noodles
12 oz. rainbow spiral noodles
3 c. chopped celery (or peeled, diced cucumbers)
1 c. mayonnaise
1 (16 oz.) bottle Kraft cole slaw dressing
3-4 chicken breast, cooked, cooled, and cubed
1 can cashew halves (added right before serving)
Sprinkling of salt, pepper, and sugar
2 green onions, chopped
2 c. red grapes, halved
1 large can pineapple tidbits, drained
1 large or 2 small cans mandarin oranges, drained

Cook all noodles until done.  Drain, cool, and place in a large bowl.  Add cut up chicken, celery, green onions, pineapple, oranges, and grapes.  Mix together.  Combine cole slaw dressing and mayonnaise until smooth.  Pour over salad and blend in till completely mixed.  Lightly sprinkle some salt, pepper, and sugar over salad.  Mix, cover, and refrigerate (it's better if it is refrigerated for 8 hours).  Add cashews before serving.  Serves 25-30.

From Sharon Kono

Raspberry Marble Cake

1 box black raspberry Jello
3/4 c. hot water
1/2 c. cold water
1 box marble cake mix (I just used a yellow cake mix)

ICING: (optional)

1 envelope Dream Whip
1 box vanilla instant pudding
1/2 c. milk
1 tsp. vanilla

Mix a package of black raspberry Jello with 3/4 cup hot water. Add 1/2 cup cold water. Bake marble cake mix; poke holes in cake. Pour Jello over it. Set in refrigerator.Beat icing ingredients together until thick. Put over cake, refrigerate.