Asparagus Casserole
14 Oz. Can Asparagus Spears Drained		Layer in order and bake at 350° for 30 Minutes.
3 Hard Boiled Eggs Sliced
6 Slices Bacon Fried & Crumbled
1/2 Cup Slivered Almonds
1 Can Mushroom Soup
1 Cup Grated Cheddar
1/2 Cup Fine Bread Crumbs



From the kitchen of Sandi Smith		September 28, 2013
Green Bean Casserole
1 Can Cream of Mushroom Soup		Mix soup, milk, soy sauce, pepper and beans. Pour into 1 1/2 quart casserole. Bake at 350° for 25 minutes. Sprinkle with onions and bake 6 minutes more.
1/2 Cup Milk
1 Tsp. Soy Sauce
Dash of Pepper
4 Cups of French Slice Green Beans
2/3 Cup French Fried Onions





From the kitchen of Sandi Smith		September 28, 2013
Maxine's Baked Beans
6 slices Bacon		In a skillet cook bacon till crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain and crumble bacon; set aside. Cook onion and garlic in reserved bacon drippings till onion is tender but not brown; drain. In a large bowl combine crumb led bacon, onion, garlic, and all beans. Stir in catsup, molasses, brown sugar, Worcestershire sauce, mustard and pepper. Turn into 2 12/ quart pot. Cover and bake at 375 ° for 1 hour or till heated through. Makes 12-14 servings.
1 Cup Chopped Onion
1 clove garlic, minced
1 16-Oz. can Butter Beans drained
1 16-Oz. can Northern Beans drained
1 16-Oz. can Pork & Beans
1 16-Oz. can Kidney Beans drained
1 16-Oz. can Black Beans drained
1 16-Oz. can Garbanzo Beans drained
3/4 Cup Catsup
1/2 Cup Light Molasses
1/4 Cup Packed Brown Sugar
1/4 Tsp. Pepper
1 Tbsp. Prepared Mustard
1 Tbsp. Worcestershire Sauce

From the kitchen of Sandi Smith		September 28, 2013