John Deere Beans

½  to 1 lb bacon, diced

2  #2 cans pork and beans

1 large onion diced

 ½ to 1 whole green pepper

1 tea. Worcestershire sauce

1 (14oz.) ketchup

¾ cup brown sugar

Cook in crock pot for 2 hours on 350˚ for ½ hours.

Settlers Beans – Ted Aagard

½ pound bacon

½ pound ground beef, browned and drained

1 onion, chopped

20 oz. can pork and beans

16 oz. can kidney beans, drained

16 oz. butter beans drained

½ cup brown sugar

¼ cup sugar

¼ cup BBQ sauce

½ cup catsup 

2 Tlbs. mustard 

2 Tlbs. molasses

1 tea. salt

½ tea. chili powder

½ tea. pepper

Cook bacon and cut up into small pieces. Brown ground beef with onion.  Put meat and all other ingredients in a crock pot or Dutch oven. Heat until hot. 

Grandma Bennie’s Pinto Beans

2 cups Pinto beans 

Soak in warm water for an hour or overnight. Drain water off, rinse well.

Cover with cold water and bring to a boil, cook for l hour on medium-low heat.

Add:

2 Tlbs. lard (it tastes better than Crisco)

Cook until beans are cooked to a soft mush. 

Add salt and garlic salt to taste. 

If you are making refried beans, heat 1 Tlb cooking oil. Add drained beans a little at a time. Mash to desired consistency. Add water to keep them moist.

Grandma said that her mom made these beans everyday; they were a staple in the home and filled an empty spot in the stomach. 

Baked Beans – Grandma Kenna’s Funeral Beans

1 - 32 oz can pork and beans

2 - 24 oz. kidney beans, drained

2 - 24 oz garbanzo beans, drained

1 lb. bacon
2 large onions, chopped

2 ½ cups brown sugar

3 cans 8 oz. tomato sauce

2 cups catsup

3 tea. mustard

3 tea. Worcestershire sauce

1 lb. Hamburger, browned if desired

Mix all ingredients in a large roasting pan, except hamburger and bacon. Chop bacon into small squares and fry until crisp. Drain well and add bacon to bean mixture. Brown hamburger, drain well and add to bean mixture. Stir well. Cook 2 hours at 250˚. 

Grandma made these beans for every funeral in the ward for years.

Grandma always said the beans for her funeral were in the freezer!

Classic Cole Slaw

1 cup real mayonnaise

3 Tlbs. lemon juice

2 Tlbs. sugar

1 tea salt

6 cups shredded cabbage

1 cup shredded carrots

½ cup thinly sliced green pepper

Combine first 4 ingredients. Stir in remaining ingredients. Cover and chill. Makes 6 cups.

Yummy Cole Slaw

1 ½ cup plus 2 Tlb. mayonnaise

6 Tlb. plus 1 tea. sugar

3 Tlb plus ½ tea. read wine vinegar

3/4 cup plus 1 Tlb oil

1/8 tea. Each garlic, onion, mustard, and celery powder

Dash of black pepper

1 Tlb. plus 2 tea. lemon juice

¾ cup plus 1 Tlb. half and half milk

½ tea. salt 

2 heads purple cabbage

Chop cabbage finely. Blend 1^st 4 ingredients. Add the rest of ingredients. Stir until smooth. Pour over cole slaw and toss. May use whipping cream rather than half and half.