Pineapple BBQ Baked Beans

12 Servings

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed

Directions
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm



NOW LETS COOK FOR 200 PEOPLE !!!!

4 #10 Cans of Pork and Beans, drained
1 #10 Cans of Pineapple Tidbits, drained
3 - 12oz Jars of Molasses (or up to 4 cups)
4 Cups of your favorite BBQ sauce
1/2 Cups mustard
1 - 20oz Bag of Hormel Premium Real Crumbled Bacon (reserve half for topping)
4 - 6oz Bags of French fried onion (Great Value - Walmart) (reserve 1 bag for topping)

Notes:
Add ingredients into a deep large steam table pan and mix with gloved hands!
Smash pineapple tidbits with a potato smasher, then drain again
Try Sweet Baby Ray's BBQ sauce
Makes two large disposable steam pans about 3/4 full - and that's perfect.

Low Cal Whole Wheat Blueberry Muffins

This recipe makes 12 to 24 muffins
340 calories each for 12
170 calories each for 24
or
divide # into 4080


Ingredients:

4 1/2 Cups Whole Wheat Flour
1 1/2 Cups Nevella (no calorie sweetener)
1 1/2 tsp. salt
6 tsp. baking powder
3 eggs, slightly beaten
3/4 Cups vegetable oil
1 1/2 Cups fat free milk
3 Cups fresh blueberries

Mix together flour, sugar, salt, and baking powder.

Add slightly beaten egg, oil, and milk.

Stir in the blueberries. Dough will be very thick.

Fill muffins cups half-full.

Bake at 400 degrees for 20 minutes.



Nutrition Facts Serving Size 142 g

Amount Per Serving
Calories 340 Calories from Fat 138

% Daily Value*
Total Fat 15.3g 24%
Saturated Fat 2.2g 11%
Cholesterol 47mg 16%
Sodium 323mg 13%
Total Carbs 43.8g 15%
Dietary Fiber 2.2g 9%
Sugars 5.4g
Protein 7.5g
Vitamin A 3%
Vitamin C 6%
Calcium 16%
Iron 15%

Nutrition Grade B-
* Based on a 2000 calorie diet

NOTES:

Not sure I like the fake sugar aftertaste, next time I'm going half fake and half real sugar. My husband didn't notice, but then he will eat anything I cook.

Caprese Salad

Vine ripe tomatoes
Fresh Mozzarella
Pesto
Romaine Lettuce
Reduced balsamic or red wine vinegar
Salt and pepper

Directions for One Serving

On a salad plate, make a bed of chopped romaine from one or two leaves.

In center of lettuce bed, add a tomato slice, then sprinkle with balsamic vinegar or red wine vinegar. Dust with salt and pepper.

On top of tomato add a ¼” slice of mozzarella.

Spoon a teaspoon of pesto in the center of sliced cheese.

Macaroni and Cheese

8 lb. elbow macaroni
8 lb. Velveeta cheese
1 1/2 lb. margarine
3 c. flour
1/2 gal. milk
8 tsp. salt
1 tsp. pepper
5 lb shredded Cheddar cheese
3 Steam Pans
3 Lids
Pam Spray

Directions:
Cook macaroni; rinse and set aside in long shallow pans prepped with cooking spray. Note: Add some milk to noodles to keep them loose if they become sticky

Melt margarine in a large pot, add flour, salt and pepper, then slowly add milk, stirring constantly until smooth.

Add Velveeta cheese and stir until well blended. Pour over macaroni and mix in.

Sprinkle with cheddar cheese and bake for 1 hour at 350 degrees.

MAKES THREE FULL SIZE PANS AND 150 servings

Momma Rose's Meatbolls

My mother-in-law, Rose, is part Italian and part Southern Girl. This is her family recipe as past down on her father's side.

1 Pound Lean Hamburger
1 Cup Pecorino Ramona Cheese
1/2 Cup Fresh Chopped Parsley
2 Eggs
2 Cups Italian Style Bread Crumbs
1 Cup Water

Hand mix all of the above ingredients and shape into golf ball size balls and fry in olive oil.
I roll mine in olive oil and bake at 350 degrees for 30-45 minutes.

Lemon Zucchini Blueberry Bread

4 Eggs
2 Cups Sugar
1 Cup Oil
2 Cups grated unpeeled zucchini
(press between paper towels to squeeze out excess moisture)
Zest of 1 Lemon
3 1/2 Cups All Purpose Flour
1 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
4 Teaspoons Baking Powder
1 Cup fresh or thawed blueberries

Preheat oven to 350 degrees.

Mix eggs, oil, zucchini, lemon zest together in medium bowl.

Sift together sugar, flour, salt, baking soda & powder in large bowl. Make a hole in center of dry ingredients and pour contents from medium bowl into center. Fold together until mixed and add blueberries.

Makes 2 loaves or one bundt cake.

Karen’s Cole Slaw

1 medium head green cabbage, shredded
½ Cup shredded carrot
1 tablespoon minced onion
1 ½ Cups mayonnaise
½ Cup sugar
2 tablespoons apple cider vinegar
¼ teaspoon celery seed
¼ teaspoon ground black pepper
¼ teaspoon salt

Combine in large bowl, cabbage, carrot and onion.

Mix until smooth in small bowl the mayonnaise, sugar, vinegar, celery seed, pepper and salt. Pour dressing over vegetables and mix until all the dressing has been thoroughly distributed.