Bacon-Wrapped Chestnuts
1 lb. bacon, cut in half 2 T. soy sauce
2 cans whole water chestnuts 2 T. lemon juice
1 1/2 C. ketchup toothpicks
2/3 C. sugar
Wrap each water chestnut in half-strip of bacon. Secure with
toothpick. Bake on a rack over a pan to catch grease, at 350ø
for 45 minutes. Put the baked chestnuts in a 13X9" glass pan.
Mix ketchup, sugar, soy sauce, and lemon juice and pour over
chestnuts. Refrigerate overnight. Just before serving, bake
at 350ø for 45 minutes. Serve hot.
Tex-Mex Dip
2 cans jalapeno bean dip 1/2 C. sour cream
3 medium avocados, mashed green onions, chopped
2 T. lemon juice black olives, sliced
1 pkg. taco seasoning mix tomatoes, chopped
1/2 C. mayonnaise 8 oz. cheddar, shredded
Layer ingredients in an 11x17" or 13x9" glass pan.
First: spread bean dip in pan.
Second: spread mashed avocado mixed with lemon juice.
Third: mix and spread mayo, sour cream, and taco seasoning.
Fourth: green onions.
Fifth: black olives.
Sixth: tomatoes.
Seventh: cheddar cheese.
Refridgerate till serving time; serve with tortilla chips.
Bean Stew
2 (28 oz.) cans Campbells beans in tomato sauce 1 tsp. mustard
5 strips bacon 1/2 C. brown sugar, packed
1 lb. hamburger 1/2 tsp. worcestershire sauce
1/2 C. ketchup 1 medium onion, chopped
Fry bacon and hamburger. Drain. Mix with all other ingredients
in a large casserole dish. Bake at 350ø for 30 minutes; or heat
in crock pot instead of baking in oven.
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