Easy Refried Black Beans

Ingredients:
2 (32 oz) cans of black beans, rinsed and drained
2 cups water
3 tbls vegetable oil
1 large onion, minced
1 ½ tsp salt
1 tbls cumin

Directions:
Puree black beans in 2 cups of water in food processor. Heat oil in large saucepan over medium heat. Saute the onions with the salt and cumin until golden, about 10 minutes. Add the beans and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately.

Found off the Food Network website.

Virginia's Easy Lasagna

Ingredients
1 lb of ground meat
3 cups of spaghetti sauce
1 3/4 cups of small curd cottage cheese
2 cups of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 eggs
1/4 cup of chopped fresh parsley
1/2 tsp of salt
1/4 tsp of ground black pepper
1 package of Skinner Lasagna noodles, cooked

Directions:
Heat oven to 350 degrees F.

In a 3-quart saucepan, brown meat. Add spaghetti sauce; simmer about 10 minutes.

In a bowl, combine cottage cheese, 1/2 of mozzarella, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup of the sauce into a 13x9-inch baking dish. Arrange 3 cooked noodles lengthwise over sauce; cover with about 1 cup sauce. Spread 1/2 of the cheese mixture over sauce. Repeat layers of pasta, sauce and cheese filling. Top with a layer of noodles and remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand for 10 minutes before cutting into casserole.

Enjoy!!!

I found this recipe on the back of a Skinner noodles box. For someone who has NEVER made lasagna before, this recipe helped me succeed!! But it sure didn't compare to my mother's lasagna recipe!!!

Egg Fried Rice

Original recipe yield: 4 servings.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4

INGREDIENTS:
1 cup water
1/2 teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
1/2 onion, finely chopped
1/2 cup green beans
1 egg, lightly beaten
1/4 teaspoon ground black pepper

DIRECTIONS:
In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir.

Remove from heat, cover and let stand 5 minutes.

Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes.

Pour in egg and fry for 2 minutes, scrambling egg while it cooks.

Stir in the cooked rice, mix well and sprinkle with pepper.

Nutrition Info:
Calories: 138
Total Fat: 2.6g
Cholesterol: 53mg
Sodium: 853mg
Total Carbs: 23.7g
Dietary Fiber: 1.2g
Protein: 4.3g

Easy Pasta Salad

Ingredients:
1 pkg pasta shells, cook according to directions
1 10oz. pkg frozen sweet peas
1 8oz. bottle of Wishbone Italian dressing
½ cup parmesan cheese
2-3 cups of cubed ham

Directions:
1. Empty frozen peas into colander.

2. Cook pasta shells according to directions.

3. Strain pasta over frozen peas and rinse with cold water.

4. Transfer pasta and peas into large serving dish.

5. Combine remaining ingredients with pasta and peas.

6. Chill 2-3 hours or overnight.

Story behind the recipe:
A long long time ago, when cooking shows were just becoming popular, Mom/Aunt Peggy and I were enjoying one said show. This particular episode was about easy dishes that were big hits with larger groups of people. This Pasta Salad recipe looked so good (and easy!!). So….we make it and completely fell in love with it. We’ve served this dish for years now. It’s a great summer side dish for those gatherings by the pool or backyard cookouts. Gina and I have been known to make it on Sunday afternoon and enjoy it every night that week for dinner.

Mac N Cheese

Ingredients:
8 oz (2 cups) elbow macaroni, cooked (Make sure not to overcook- it will fall apart in the crock!)
3-4 cups (approximately 3/4 lb) shredded sharp cheddar cheese, divided
13 oz can evaporated milk (The lower fat you use, the less rich it is- it can be EXTREMELY rich!!)
1 1/2 cups milk
2 eggs
1 tsp salt
1/4 tsp black pepper
chopped onion to taste

Directions:
1. Combine all ingredients, except 1 cup of cheese, in greased slowcooker. Sprinkle reserved cup of cheese over top.

2. Cover. Cook on low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Texas Caviar

Ingredients:
1 16oz can of black beans
1 16oz can of ranch style beans
1 16oz can of black-eyed peas
1 12oz can of sweet corn
2 12oz cans of stewed tomatoes, diced
1 can of Rotel, original flavor
1 fresh jalepeno, minced
1 med green bell pepper, chopped
½ med purple onion, chopped
4 green onions, chopped
1 8oz bottle of Wishbone Italian Salad Dressing
1 bag of your favorite tortilla chips

Directions:
1. Drain and rinse black beans, ranch style beans, black-eyed peas, and corn (Mom/Peggy, are you paying attention?).

2. Combine beans, peas, and corn with next seven ingredients (stewed tomatoes through salad dressing) in large serving bowl.

3. Chill for 3-6 hours or overnight.4. Best served with your favorite tortilla chips!

Story behind the recipe:
This recipe was first discovered by us Mason girls on a trip to Grandma Mason’s house about 7 summers ago. Our Aunt Betty made this concoction that look sort of weird and not too appetizing to Gina and I but we tried it just to be polite. It had onions, tomatoes, and black-eyed peas in it….not many of our favorite foods to eat! Well….we were fooled and completely hooked. I think Gina and I sat at Grandma’s counter and devoured this dip that afternoon all by ourselves. I asked Aunt Betty for the recipe and she gladly gave it to me and I’ve been making it ever since, usually at someone’s request. It’s easy and simply delish!!