Summer Pasta Salad

1 c. mayonnaise
1 Tbsp. red wine vinegar
1/2 c. sugar
1-lb fresh broccoli crowns cut very small
1 (8-oz.) can sliced water chestnuts
1 c. chopped green onions
1 c. chopped celery
1/2 box golden raisins
6 slices of cooked bacon

Mix mayonnaise, vinegar, sugar and let stand 1-2 days in advance. Mix salad one hour ahead. Add the 6 slices of cooked bacon, broken up at the end. Add almonds if desired.

Twice-Baked Deviled Potatoes

4 small baking potatoes
1/4 c. butter, softened
1/4 c. milk
1 c. (4-oz) shredded cheddar cheese
1/3 c. real bacon bits
2 green onions, chopped
1 tsp. Dijon mustard
Dash paprika

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Mircowafe, uncovered, on high for 1-2 minutes or until cheese is melted.
Yield: 4

Baked Beans

10 slices of bacon, cooked & crumbled
1 med. onion, chopped
1 green pepper, chopped
2 32-oz cans pork-n-beans
2 Tbsp. dark molasses
4 tsp. Worcestershire sauce
6 Tbsp. brown sugar
¼ tsp. oregano
1 tsp. salt
dash of pepper

Cook and crumble bacon. Take bacon out of pan, and cook onion and pepper in same skillet 5 minutes, stirring constantly. Set aside. Preheat oven to 375. Place beans in 9x13 pan add molasses, brown sugar, Worcestershire sauce, oregano and salt & pepper to beans. Stir well. Add onions, peppers and bacon to bean mixture. Bake uncovered 45 minutes – 1 hour.

Rice Pilaf

½ c. butter/margarine
1 med. onion, chopped
1 c. long grain rice, uncooked
2 c. chicken stock or beef stock
1 tsp. salt
Freshly ground peppercorns

Melt the butter in a heavy skillet or saucepan. Sauté the onion over medium-high heat until transparent, about 2-3 minutes. Add rice, stirring to coat the kernels with butter. Brown over medium-high heat, approx. 8-10 minutes. Add the stock, salt/pepper. Bring to a rolling boil, lower heat to simmer, cover and cook 20-25 minutes. Do not disturb lid during cooking. Fluff rice with fork and serve garnished w/parsley.

Serves 6-8.

Cheese Potatoes

1 2-lb pkg. Southern style frozen hash browns
1 c. chopped onions
2 cans cream of chicken soup
1 8-oz pkg. Cream cheese or 8 oz sour cream
grated american cheese

Cook onions in a little margarine until clear. Add soup and cream cheese/sour cream. Heat until well blended. Mix with potatoes and spread in 9x13 pan. Bake at 325 F. for 1 hour. Remove from oven and sprinkle grated cheese on top.