Teri’s Baked Bean Casserole

Contributed by: Teri LaFerney

Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

(This can be doubled to take to social events!)

  • 8 oz. Ground Beef
  • 1 cup Ketchup
  • 1 16 oz. Can Pork ‘n Beans
  • 1/2 cup chopped Green Pepper
  • 1/2 cup chopped Onion
  • 1/2 cup Brown Sugar
  • 1/2 cup Water

    Brown meat, onions & peppers. Add other ingredients and bake at 350 degrees for 1 to 1 1/2 hours.

  • Teri’s Easy Pizza Roll-ups

    Contributed by: Teri LaFerney

    Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.

  • 1 Tube of Refrigerated French bread Dough
  • 1 Jar of Pizza or Spaghetti Sauce (I prefer Paul Newman’s Marinara Sauce) for dipping
  • 1 1/2 Cups shredded mozzarella cheese
  • Pepperoni, Sausage, green pepper, onion, black olives, (or whatever pizza toppings you prefer)
  • Cooking Spray
  • Italian Seasoning
  • Parmesan Cheese

    Unroll the tube of bread dough and slice it lengthwise from end to end leaving about 1/2-inch thickness before cutting all the way through. With a rolling pen, or a glass, roll out the edges of the dough to form a rectangle. Put your meats, vegetables, or your choice of pizza toppings on the dough, then top with cheese. Take the ends of the dough on all sides and pinch together toward the center lengthwise until you form a roll the length of the dough. Pinch the ends together, too, so the stuffing does not seep out as it bakes. Roll it over so that the seam is under the roll and make some vent slices in the top for heat to escape. Spray the top with cooking spray and sprinkle with Italian Seasoning and Parmesan Cheese and Bake at 375 for about 25 minutes until browned. Use the pizza or spaghetti sauce of your choice for dipping.

  • A Good Pot of Beans by Grandma LaFerney

    Contributed by: Esther Jean LaFerney (Crockett) AKA Grandma LaFerney

    This may be the most economical, tastiest, and nutritious meal known to man.

  • 1 1/2-cup Dried Beans
  • 1 Quart Water
  • 1 Tsp. Salt
  • 1 Tbsp. Vegetable oil or Bacon drippings
  • Pour your dry beans out and carefully sort through them because they usually contain small stones, bad beans and other nasty, tooth breaking debris. Rinse and drain beans, and combine ingredients in at least a 3-quart pot with a good lid. The beans will swell to 2 or 3 times the original volume. Bring ingredients to a rolling boil. Cover and lower heat as low as possible while maintaining a simmer. Cook for 4 hours or until tender. Check regularly to make sure that too much of the water doesn’t boil away. Near the end of the cooking time, taste and adjust the seasoning. Serve with corn bread (and Beano). BTW, beans and rice together are a nearly ideal source of complete protein.

    Time (and energy) saving alternate method:

    The day before you plan to serve this meal, do all of the preparations and actually bring the beans to a boil, then cover and remove from the heat. The next day, bring back to a boil and lower to a simmer. Now the beans will be ready to eat in only 60-90 minutes. However, the flavor and texture will be different from when you cook them for hours. It will still be good, but different. You should try both methods and see for yourself.

    By the way, I have read that allowing parboiled beans to soak at room temperature for 24 hours or so helps to break down some of the complex sugars that beans contain and makes them easier to digest, and less gassy. It sounds reasonable, but it’s just hearsay.