Mexican Dip

1 can refried beans
2 cups sour cream
1 container guacamole chip dip
1 teaspoon taco seasoning
1/2 cup chopped onions
2-3 diced tomatoes
1 can sliced olives
1 cup grated cheese

Warm the beans and spread in bottom of 9 x 13 pan. Soften sour cream, mix with guacamole and spread over beans. Sprinkle with taco seasoning. Layer onions, tomatoes, olives and cheese on top. Serve with tortilla chips.

Home Style Baked Beans

Brown and Drain:

1/2 pound hamburger with 1 onion, chopped

1/2 pound bacon, cut up

Add:

1/4 c. catsup

1/2 c. sugar

1/2 c. brown sugar

1/4 c. barbecue sauce

2 T. mustard

2 T. molasses

1/2 t. salt

1/2 t. chili powder

1/2 t. pepper

1 can lima or butter beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can pork and beans

Mix and bake for 45-60 minutes at 350°. You can also cook in a dutch oven or a crock pot.

Fresh Salsa

This great recipe came from my neighbor, Joyce Swyers.

8 ounces Catalina salad dressing

3 large tomatoes, chopped

2 cans drained, rinsed kidney beans

1 green pepper, chopped

1 bunch green onions, chopped (I have used a medium onion before)

Mix well and serve with tortilla chips or Fritos Scoops.

Mexican Rice

This is a recipe my son, Cory, made to eat with our Navajo tacos last night.

1 1/2 t. oil

1/2 small onion, diced

2 c. rice

1 t. ground cumin

1 t. chili powder

14 ounce can diced tomatoes

1 t. salt

2 garlic cloves, minced

2 c. water

1 c. salsa (add more for stronger flavor)

In a large pan, saute onion and garlic in oil. Add rice, then mix in cumin, chili powder, tomatoes, salt, salsa and water. Cover and bring to a boil. Reduce heat to low and simmer until rice is cooked, (20-30 minutes) stirring occasionally.

Baked Beans for a Crowd

6 cans pork and beans

1 chopped onion

2 T. prepared mustard

2/3 c. brown sugar

1 c. ketchup

1 pound bacon, cooked and cut into pieces

Mix well and bake for one hour at 350° or cook in crock pot for 3-4 hours.

Pudding Jell-o

This is a very refreshing dish from my friend, Joyce Church.

Dissolve a 6 ounce box of orange Jell-o in 2 c. boiling water. Add 1 1/2 c. cold water. Mix well and set aside. Cook a 6 ounce box of cook-to-serve lemon pudding as the package directs. Add to Jell-o and whisk until well mixed. Pour into a 9 x 13" dish and refrigerate until set. Top with Cool Whip and mandarin oranges. You can also use raspberry Jell-o with fresh raspberries or strawberry Jell-o with fresh strawberries.