Heavenly Ham Fried Rice

2 bunches green onions, sliced
1 1/2-2 c. cubed ham
1 can mushrooms, drained
2 eggs, scrambled
soy sauce
6 servings prepared brown rice
1 bag frozen baby peas

Saute onions and mushrooms and scramble eggs in a little oil. Add ham and rice and peas if desired. Sprinkle with soy sauce to taste and stir-fry in wok.

Baked Beans

2 cans pinto beans
1/4 lb ham, cubed
1 onion, diced
1 clove garlic, minced
2 tsp salt and pepper
2 cans tomatoes
1 green pepper, diced
1 Tbsp brown sugar

Simmer ham, onion, garlic and beans until onion is tender. Add other ingredients, cover and simmer 30-45 minutes adding water to correct consistency.
Can add pineapple tidbits at the end if desired.

Dailyn's Spanish Rice

6 c. cooked rice
3 Knorr chicken bullion with tomato cubes
1 can corn
1/4 tsp oregano
2 bay leaves
1/4 tsp cumin
salt and pepper to taste
1 slice ham
2 Tbsp olive oil
1 clove minced garlic
1/3 c. onions, chopped
1 bell pepper, diced
1 can tomato sauce (15 oz)
1/2 c. water

Saute ham and onions in olive oil. Add spiced and bullion in 1/3 c. corn water. Add all else and simmer for 10-15 minutes or until all water has boiled off.

Mom's Macaroni Salad

1 package elbows, cooked and drained
1 lb cheese, cubed
1 bottle pimientos
2 tomatoes, diced
1 can olives, sliced
1 stalk celery, chopped
1/8 c. bacon bits
1 c. miracle whip
Season salt
paprika

Add cooled pasta to all other ingredients and chill overnight. Add more miracle whip and seasonings if too dry.

Green Pudding Salad

2 packages pistachio pudding
1 large tub cool whip
1 bag sliced almonds
1/2 bag small marshmallows
1 can crushed pineapple (not drained)
1 small tub cottage cheese

Add all ingredients and water if it's too thick.

Cheater Stuffing

2 boxes cornbread stuffing mix
2 celery stalks, chopped
1 onion, chopped
3 carrots, shredded

Prepare stuffing according to directions. Add veggies and spread in casserole dish. Top with dollops of butter and bake at 350 until heated through.

Aunt Darla's Perfect Potato Salad

8-10 potatoes
3 green onions, chopped
1 c. pickles, diced
miracle whip
prepared mustard
pickle juice
6-8 boiled eggs, chopped
season salt
parsley flakes
onion salt

Boil, peel and cube potatoes. Mix miracle whip and pickle juice to a thin dressing consistency (about 2 cups). Add mustard to taste. Add to potatoes, and then add onions, pickles and eggs. Season to taste and chill for a few hours before serving.

Aunt Danna's Cookie Salad

1 c. buttermilk
1 small package instant vanilla pudding
1 large tub cool whip
1 can fruit cocktail
1 can mandarin oranges
1 can crushed pineapple
1 package fudge striped shortbread cookies

Mix together buttermilk and pudding and then add cool whip. Drain fruit very well and fold into pudding mixture. Chop up all but 4 cookies and fold into fruit mixture. Refrigerate overnight. Crush 2 cookies and sprinkle over salad. Break other two and garnish.

Frog-Eye Salad

1 box accini de pepe
1 cup sugar
2 Tbsp flour
1/2 tsp salt
1 3/4 c. pineapple juice
2 eggs beaten
1 Tbsp lemon juice
3 cans mandarin oranges
2 cans pineapple tidbits
1 can crushed pineapple
1 large tub cool whip
1 c. mini marshmallows

Drain fruit well and set aside. Combine sugar, flour and salt. In sauce pan combine pineapple juice and eggs. Gradually add sugar mixture and cook until thickened. Cool to room temperature and add lemon juice. Prepare pasta according to package directions, with a little olive oil so it doesn't get sticky. Cool to room temperature. Add sauce to pasta and chill overnight. Add fruit to past mixture, then add cool whip and marshmallows.

The better you drain the fruit the longer the salad will keep.

Cucumber Tomato Salad

1 Package rainbow curls pasta (or other variety) cooked al dente
1 bottle zesty Italian dressing
2 large cucumbers, diced
1 package cherry tomatoes, halved or 3 large tomatoes diced
1/2 lb mozzarella cheese diced small
1 can olives (optional)

Cook pasta and toss with olive oil and cool. Add other ingredients and toss, add dressing to taste.