Dr. Rhonda’s Pasta Salad

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1 box rotini or penne pasta, cooked to package directions
8 oz sharp cheddar cheese (cubed or shredded)
1 can black olives
chopped broccoli crowns
1 can DelMonte Diced Tomatoes (garlic, oregano & basil)
16 oz Wishbone Fat-Free Italian Dressing
Kraft 100% grated Parmesan Cheese

Mix all together and keep chilled. May need more dressing and parmesan as it sits.

Notes from Jim: I don’t care so much for the cheddar cheese – it’s supposed to be in mac & cheese after all – so I leave it out. I am also not overly fond of completely raw broccoli so I dump the broccoli in with the pasta for the last few minutes of cooking. And, me being me, I add in celery and onion.

Source: Dr. Rhonda England-Breedlove

Submitted by Jim Wilson
Son of James & Lola Wilson

Soup Beans

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1 pound dried pinto beans
Salt
2 inch square (approximate) salt bacon

Carefully look over beans for tiny rocks and faulty beans, then wash 2 or 3 times, being sure all sand is washed out.

Put into a large kettle, cover with water and bring to a boil. Pour off this water, then place beans back into large kettle, covering them with about two quarts of water.

After cooking about 1 hour add salt to taste and (washed) piece of bacon (which has been sliced 2 or 3 times down to, but not through the rind).

Cook slowly about 3 more hours, adding a cup of water, off and on as needed to have amount of soup wanted with beans and to prevent them from cooking dry. Stir now and then.

A good consistency for the soup is attained by stirring occasionally during the cooking.

Note: to reduce cooking time, soak the beans overnight in water to cover. (Wash before soaking)

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart 

Fried Chicken

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1 2-3 lb. chicken, cut up
1 cup shortening
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
1/2 tsp. paprika (optional)

Place four or five pieces of chicken in a paper bag (bowl) in which the flour with all the seasonings have already been mixed. Shake bag (toss/turn) to coat chicken pieces. Remove from bag (bowl) and continue adding pieces into it until all are coated in the seasoned mix.

Heat shortening in a heavy skillet (cast iron is best) and carefully place in the pieces of chicken, then cover and cook at moderate heat about 15 minutes, remove cover, turn chicken and continue cooking until all pieces are brown – about 20 minutes.

Lift out onto platter on which paper towels have been placed for draining.

Remove paper towels before serving.

Submitted by Rob Robbins
Grandson of Ruby & Roy Stewart

Pork Barbecue

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1 Boston Butt Pork Roast, 5lbs.
1 onion
18 oz. hickory smoke barbecue sauce
2 Tbsp. Worcestershire sauce
1/2 cup juice from meat (when cooked)
Salt & Pepper, to taste
1/4 cup brown sugar
3 Tbsp. vinegar

Cook the roast, onion, salt & pepper in a crock pot or pressure pan until very tender.

When meat is removed from pot take out the bone and onion. Shred meat with a fork until very fine or cut up with a knife very fine. Return to crock-pot and add remaining ingredients.

Cook this over night on lowest temperature of crock pot.

** Note-this makes delicious sandwiches served on a bun. It also freezes very
well. Can freeze sandwiches already made up and reheat later in microwave.

Submitted by Ella Robbins

Bean Casserole

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1 can baby lima beans, drained
1 can butter beans, drained
1 can kidney beans, drained
1 lg. can pork and beans
2 med. Onions, chopped
1/4 lb. bacon, diced
1 cup light brown sugar
1/2 cup vinegar
1 teas. Garlic salt

Mix together and pour into a large casserole dish. Bake at 300 degrees for 3 hours.

Submitted by Lola Wilson