Savory Baked Beans

4 slices bacon

¹/₂ cup chopped onion

2-16 oz cans pork and beans in tomato sauce

2 Tb brown sugar

1 Tb Worcestershire sauce

tsp prepared mustard

Cook bacon till crisp; drain, reserve 2 tablespoons drippings in skillet.  Crumble bacon.  Cook onion in reserved drippings till tender; add with bacon to remaining ingredients; mix well.  Top with additional bacon, if desired. 

Bake uncovered in 1 ¹/₂ quart casserole dish at 325° for 1 ¹/₂ to 1 ³/₄ hours.  Serves 6.

Potato Casserole

8 cubed potatoes, peeled and cooked

¼ c. butter

2 cans cream of chicken soup

1 pt. sour cream

1 ½ c. shredded cheddar cheese

¼ tsp. salt

1 small onion, diced

Melt butter and mix with other ingredients.  Bake in a 9x13-inch pan at 350° for 45 minutes.

Seasoned Red Potatoes

12 to 14 small red potatoes

1/4 cup olive oil

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon pepper

Peel a strip from around each potato. Place potatoes in an ungreased 3-qt. baking dish. In a small bowl, combine the oil, butter and seasonings; drizzle over potatoes.

Bake, uncovered, at 350°, for 50-55 minutes or until tender, stirring every 15 minutes.

Yield: 6 servings.

Contributed by Amber H.

Lemon Rice

Sauté over medium heat for 5 minutes:

1 ½ c. rice

½ c. butter

Add rice and the following ingredients in an oven-safe dish:

3 cups chicken broth

Juice from 2 lemons

Mix and cover.  Bake at 350° for 15 to 20 minutes. 

Contributed by Sharlene C.