BAKED BEANS
1 ½ lbs ground beef
1 small onion chopped
1 tsp. salt
1 can kidney beans, drained
1 can lima beans, drained
1 can pork and beans
½ cup catsup
¼ cup brown sugar
1 TB. vinegar
Cook beef and onion and salt. Drain. Combine rest of ingredients and stir. Place in oven at 350 for 45 minutes.
BLACK EYED PEA SALAD
4 celery stalks
1 small green or red bell pepper
4 green onions
2 cans black-eyed peas, drained and rinsed
1/3 cup minced fresh cilantro or parsley
1/3 cup Italian dressing
2 TB. Dijon mustard
Chop first 3 ingredients. Combine chopped vegetables, peas, and next 3 ingredients in a large bowl. Cover and chill at least 4 hours.
YELLOWSTONE CHOCOLATE CHIP COOKIE PIE
(Holly worked at the Old Faithful Snow Lodge one summer when she was in college. This was a favorite dessert she learned to make. It’s great because you get two pies – one for you and one to share!)
2 deep dish pie crusts
¾ cup butter
¾ cup margarine
1 cup brown sugar
1 cup white sugar
1 cup flour
4 eggs
12 oz. chocolate chips
1 cup walnuts (optional) chopped
Melt margarine and butter, then cool to room temperature. Beat eggs until frothy. Mix sugars, flour, eggs, then add margarine. Stir in chocolate chips and nuts. Pour into pie shells.
Bake at 325 – 350 for 45-minutes to an hour or until lightly brown.
*Serve with ice cream if desired.
