Hometown Recipes 6-20-17

Cowboy Stew

LaVon Mcgee

1 lb. ground beef

1 onion, chopped

1 can Ranch Style beans

1 can Rotel Tomatoes

1 lg. potato, cubed

1 can yellow hominy

3 cans Minestrone Soup

Brown meat and onion. Add remaining ingredients along with 1 can water from the Ranch Style Bean can. Simmer for about 1 hour and serve with crackers or cornbread.

Corn Salad

Kathy Hart

2 cans whole kernel corn, drained

½ purple onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 c. finely shredded Cheddar cheese

1 c. Mayo

Salt & pepper to taste

1 bag Chili Cheese Fritos

Mix all ingredients except Fritos. Chill well before serving. You can make and chill overnight. Mix in Fritos just before serving.

Beet Salad

Dean Nevills

1 lg. box Black Cherry Jello

1 jar Pickle beets, chopped

1 c. chopped celery

1 can Crushed Pineapple

1 c. chopped pecans

Mix Jello using pineapple juice as part of the liquid. Let set until pretty set, then add other ingredients.

Frozen Fruit Salad

Doris Coborn

1 (8 oz) pkg. cream cheese, softened

1 T. evaporated milk

1 sm. Jar Maraschino cherries, drained and chopped

1 lg. can crushed pineapple, drained

6 bananas, chopped

1 lg. carton Cool Whip

1 c. chopped pecans

Cream milk and cream cheese. Add Cool Whip, pineapple, cherries, bananas and pecans. Mix well. Can be serve either chilled or frozen.