Paul and Penny

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

Pork n Beans (drain some of the juice off)

chopped green onion

chopped tomato

chopped cucumber

chopped boiled eggs

Hellman’s Mayo.

Mix all together. chill and serve.

I have always loved the combination of pinto beans and meat. Here is a recipe to get ideas from so you can make a combo that you like.

Old Settler’s Beans

1/2 lb bacon

3/4 hamburger or sausage

1 lg onion

3 cans of beans (I use all pinto’s but you can use any combo you like)

1/2 c sugar

1/2 c brown sugar

1/4 c ketchup

1/2 c BBQ sauce

2 t mustard

2 t molasses

1/2 t chili powder

1 t salt

1/2 t pepper

Brown and drain bacon, ground meats and onion. Drain canned beans, add to drained meat and bake at 325 for 1 hour or simmer on stove in large pot. Serve with cornbread and chow chow and sliced fresh onion.

This is a Puerto Rican recipe that Nana, Josh great grandmother from Puerto Rico used to make for us all the time and we absolutely love it. I asked Nana to tell me how to make it and she wrote it down for me and then invited me over to watch/help her make it so I would know how. She was truly a godly woman that loved me and Hannah as if we were her own flesh and blood. May God always bless her because I KNOW she is with HIM! -Penny

Boil a chicken about half covered in water until about 3/4 of the way done. In seperate large stew pot, place about 3 T oil, 1 1/2 roughly chopped onion, 3/4 of a bell pepper chopped but, not too fine, garlic powder, salt and pepper. Start browning the vegetables and add 1/4 can of tomato sauce (use the rest of the can below in bean recipe) and about 1 t annato spice for color (or you can use 1 t paprika if you don’t have annato paste or powder) . Saute 2 cups dry white rice for about 10 minutes on low to medium heat in the above mixture to let the rice take on the red color. Then place chicken pieces on rice and add chicken stock to about 1 inch above the rice. Add about 20 spanish olives, and some olive juice, 2 -3 T of capers, 1/2 t oregano and a little drizzle of olive oil. Cover and simmer for 20 minutes or til rice is done. Nana said to watch your rice and if it’s too dry, sprinkle some water over it with your hands a little at a time.

Nana’s beans she served with it:

2 cans bush’s pinto beans in a sauce pan

cilantro leaves

2 large pieces of bell pepper

1/2 small onion in big pieces

rest of the can of tomato sauce from rice recipe and a touch of olive oil.

Simmer until sauce thickens stirring so it doesn’t stick.

Paul’s family bean recipe.

Okay, I’m letting the cat out of the bag here. This has always been a top-secret recipe, but I’m going to break all the rules and let you in on it…
1/2 lb of bacon
1/2 medium onion, chopped.
4 cans of Van Camps Pork-n-Beans
1/2 cup of mild salsa
1/2 cup of ketchup
Soft fry the bacon with the onion, drain half of the grease. Add all ingredients in a crock pot and simmer for an hour or so. Stir a couple of times, gently, so as not to mash the beans.

There seems to be some debate about the quantity of the ketchup and salsa. The ritual is to use a wooden spoon full of each ingredient for each can of beans.

I’ve been making these since the early 80’s when I got a recipe from one of the ladies at church (Ina Baker) and they have always been a big hit. -Penny

1/2 lb bacon

1 large onion

1 bell pepper (this is optional and the original recipe didn’t use this, but I absolutely think it’s pertinent!)

1/2 c catsup

1/3 cup mustard

3/4 c brown sugar

3-4 cans van camps pork n beans

Drain beans, preheat oven to 350.

Cut bacon into 2 inch pieces and brown with diced onion. Add all the rest of the ingredients, except beans and simmer until brown sugar dissolves and ingredients are well blended. Stir in beans. Bake for 1-2 hours at 350.