An easy old favorite.

1 pound ground beef browned (or venison) and seasoned with salt and pepper
1 15 oz can kidney beans drained
1 15 oz can butter beans drained
1 15 oz can pork and beans
1 1/2 cup catsup (Can substitute crushed tomatoes, Worcestershire sauce, vinegar and a little flour whisked with water or beef broth)
1/2 cup brown sugar (Can substitute honey and/or molasses)
1 tsp dry mustard
2 T vinegar

Combine in dish and bake at 350º F for 1 hour until heated through and bubbly.
Serve hot.

http://www.handmaidensofheaven.blogspot.com/2012/11/peanut-soup.html

8 cups potatoes, cooked peeled and diced
1 cup mayonaise
1 t. salt
1/2 t. pepper
1 lb. mild cheddar cheese cubed (I use 3/4 lb.)
1/2 cup chopped green onion (green are best)

Toss ingredients and place in 9x13 pan. Bake 325 for 1 hour. Can be made ahead and frozen.
Garnish with 4-6 slices crumbled cooked bacon and 1/2 cup black or green olives.

• 8 tablespoons butter
• 12 cloves garlic pressed 
• 16 ounces cream cheese, softened and cut into 6 pieces 
• 4 cup milk 
• 12 ounces Parmesan cheese, grated
• 2 teaspoons ground black pepper
• 2 teaspoons salt, more to taste, if needed

1. Melt the butter in a skillet over medium heat. Add the garlic and cook for about 1 minute, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a fork until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over 2 lbs. hot, cooked noodles.

Caramelize 1 large onion
Briefly Saute 3 zucchinis
Saute one large beet
Fry 4 large tomatoes in hot oil
Chop 1/2 cup basil

Season and Serve Vegetables on top of 1 lb. noodles topped with White Cheese Sauce

2 cups of basil
1 cup walnuts
4 cloves garlic
1 cup olive oil
1 1/3 cups of fresh grated parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/2 cup heavy cream
1/4 cup hot water

Process basil, walnuts and garlic. Add olive oil in a slow steady stream. Add parmesan cheese, salt and pepper and process. Add cream and hot water and process briefly again.

Serve over 2 lbs. of noodles.

Saute 2 medium onions in 1 stick butter.
Add 1/2 cup flour and 1 T. salt to 3 1/2 cups chicken broth. Add to onions and boil.
Add 2 cups Half & Half and 3 cups chicken and boil.
Pour on top of 1 lb. cooked noodles in a 9x13 pan.
Top with 1 1/2 cup parmesan cheese and bake @ 450 degrees for 15 minutes.

• 1/2 cup mayonnaise
  1/2 teaspoon lemon juice
  sandwich bread, whole grain preferred for four sandwiches
  1 cup thinly sliced strawberries
  1/2 pound thinly sliced turkey breast
  1 avocado, peeled and thinly sliced
  baby spinach stems removed
  
• Combine the mayonnaise and lemon juice. Spread each of the slices of bread with lemon mayonnaise. Top half the slices with the strawberries, turkey, avocado, and spinach. Place the remaining slices on top cut the sandwiches on the diagonal, and serve.
• Serves 4
• Slightly adjusted from a recipe from King Arthur Flour

2 1/2 lb. chicken breast
1 lb. small shell pasta
3/4 cup thinly sliced celery
3/4 cup chopped red onion
5 oz. dried cherries or cherry flavored Craisins
4 cups baby spinach, stems removed
1 cup coarsely chopped walnuts, toasted
1 1/2 cups mayo
1 1/4 cups Brianna Poppy Seed Dressing
1 1/2 tsp salt
1/4 tsp pepper

Combine may, dressing, salt and pepper and set aside.  Cook chicken in small amount of oil till juices run clear.  Don't overcook.  Drain and cool and cut in chunks.  Kitchen Shears work well.  Cook pasta, drain and cool with cold water.  Mix chicken, celery and pasta.  Mmix in 1 3/4 cup of the dressing mixture (reserve 1 cup).  Cover and refrigerate overnight.  Just before serving add remaining dressing, toasted walnuts and spinach.
Serves 12
Note: We tend to use the whole bottle of Brianna Poppy Seed Dressing

2 c. salad dressing
1/2 c. sugar
1/2 t. celery seed
2 t. dill seed
1/4 c. vinegar
1 1/2 t. salt
1/2 t. mustard seed
1 cup half and half

1 head of chopped cabbage
opt. green pepper, fresh peas, celery, grapes etc.

Approximately 3 lbs. potatotes, celery, onions and hard-cooked eggs. Mix with the following dressing:

1 cup mayo
3 T. prepared mustard
1 1/2 t. salt
1 1/2 T sugar
1/2 t. pepper

6 lbs. potatoes
2 t salt
1 t pepper
2 1/2 cups heavy cream
1 1/2 cup shredded swiss cheese
1 1/2 cup shredded parmesan cheese

Mash Potatoes with salt and pepper. Beat cream till stiff peaks form and fold 2/3 of cream gently in potatoes till cream is mostly absorbed. Lightly grease 9x13 pan and spoon in potatoes. (Not flat on top; don't deflate.)
Fold all but 1/2 cup of cheese in remaining cream. Spread over potatoes and sprinkle with remaining cheese. (Can cover and refridgerate till ready to cook at this point)
Preheat oven to 375 degrees and cook 25 minutes.