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.

Rainbow Jello

Hee hee, this is fun but start early because it takes all day!

Ingredients:

5 boxes (8 oz.) jello in red, orange, yellow, green purple
2 cans evaporated milk

Directions:

Purchase the 8 oz. boxes, but only prepare half of the box at a time.

Layer One:  1/2 box red jello, mix with 3/4 c. boiling water, then when dissolved add 1/2 c. COLD water

Let this set up in the fridge for at least half an hour.

Layer Two:  remaining half of red jello, mix with 3/4 c. boiling water, then when dissolved add 1/2 c. evaporated milk

Repeat with the rest of the colors.

Crunchy Corn Medley

I LOVE this dish. It tastes really fresh and healthy, and it's not too much work to make. Plus it keeps well in the fridge and you can eat it all week. It's got a tangy flavor because of the vinaigrette dressing.

2 cups frozen peas, thawed
1 can whole kernel corn, drained
1 can white or shoe peg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained (I usually leave these out)
8 green onions, thinly sliced
2 celery ribs
1 medium green pepper, chopped
1/2 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper

In a large bowl combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Black Bean and Corn Salsa

2 cans black beans, drained

1 can diced tomatoes, drained

1 can shoepeg or white corn, drained

diced jalapenos

2 Tbs. olive oil

1/4 c. diced red onion

1 bunch cilantro, diced

3 Tbs. redwine vinegar

1 cup salsa

salt and pepper

Drain beans, corn, and tomatoes. Mix together. Add cilantro 1-2 hours before serving. Keep chilled.

I don't think you can go wrong with this one. It's a pleaser.