DIANA'S NUTTY GREEN BEANS

2.5 tsp. salt
2 pounds of green beans trimmed
6 T. butter
3/4 cup chopped pecans
1.5 tsp. Worsteshire Sauce
1/4 tsp. fresh ground black pepper

Cook beans until tender crisp. Melt the butter in a pan and add the chopped nuts and worsteshire. Brown the nuts in the butter mixture. Add in the beans and pepper. Transfer to a casserole dish and put in the oven at 350 degrees until heated through.

THANKSGIVING CORN CASSEROLE

1 can whole kernel corn, drained
2 cans creamed corn
3 eggs
2/3 cup sugar
1 stick butter
6 slices of bread, cubed

Beat the three eggs and add the sugar. Beat some more. Add corn. Melt butter and drizzle on bread cubes, brown the cubes on a cookie sheet in the oven. Put the corn mixture in a casserole dish, add browned cubes and bake at 350 degrees for one hour.

WONDERFUL WHITE CHILI

3 15-oz. cans Great Northern Beans
8 oz. cooked and shredded chicken breasts
1 cup chopped onions
1 1/2 cups chopped yellow, red or green bell peppers
2 jalapeño chili peppers, stemmed, seeded and chopped (in cans in store)
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth
sour cream
shredded cheddar cheese
tortilla chips

1. Combine all ingredients except sour cream, cheddar cheese, and chips in slow cooker.
2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.
3. Ladle into bowls and top individual servings with sour cream, cheddar cheese, and chips.

Makes 8 servings

NANA'S SLOPPY JOE

1.5 to 2 pounds of ground beef

1/2 onion chopped

Brown these in a skillet

In an oven-proof pan add...

2 cans of Campbell's Tomato Soup
1 can of Campbell's Cream of Mushroom Soup
1/2 green pepper, diced small
1 stalk of celery, chopped
1 T. paprika
1 can tomato paste

Cook at 250 degrees until ready (about an hour).

DAVE'S RANDALL BEANS

2 Jars of Randall Mixed Beans
2 c rounded brown sugar
1 T. seasoned salt
2 t. thyme
1 T. sweet basil
1 pounds of bacon
2 large onion chopped
1 stick of butter

Fry the bacon in a pan. Remove bacon and add chopped onion and stick of butter and cook onion until translucent. Mix onions (undrained) and bacon with the two jars of Randall Beans either in a stainless steel pan or in a crock pot. Add remaining ingredients and bake at 250 for about 2 to 3 hours, until they reach the desired consistency. Or... Cook in a crock pot for 8 hours on low or 4 hours on high. You can remove the lid on the crock pot for the last 20 minutes or so to thicken the beans. Great for barbecue or pot luck.

PORK CHOP SURPRISE

4 to 6 Pork tenderloins or boneless chops
1 green pepper sliced
1 can of cream of chicken soup
3 potatoes (raw) sliced

Season pork (I use seasoned salt) and dredge with flour (optional but I always do). Brown in skillet, both sides in 1 Tbsp of olive oil. Arrange green pepper slices over the meat. Add potatoes and spoon undiluted soup over the top. Cover. Place on high heat until steaming, then turn to lowest heat. Continue cooking for 45 minutes.

Serves 4

This dish is quick, simple and delicious!!!

OLIVE GARDEN ZUPPA TOSCANA

I absolutely love this soup from Olive Garden and could eat it all day long. Fresh grated cheese on top...mmmmm... Especially this time of year. A great, hearty soup for the dead of winter.

Makes: 6-8 servings

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving.