Recipes from the Holiday Lunch (and other Guild Events)
Joyce Gaudet's Five Bean Casserole
1 8 oz. package bacon, diced
2 medium cooking onions, chopped
1/2 cup brown sugar, packed
1/2 cup vinegar
1 teaspoon garlic powder
1 teaspoon dry mustard
1 16 oz. can baked beans
1 16 oz. can kidney beans, drained
1 16 oz. can garbanzo beans, drained
1 16 oz. can green lima beans, drained
1 16 oz. can butter beans, drained (these are sometimes hard to find, so I have substituted regular green beans or wax beans.)
Brown bacon and onion in a large frying pan; add condiments. Cover and simmer about 20 minutes. Mix all beans together in a 3 quart casserole. Spoon bacon mixture evenly over beans. Bake covered 1 hour in 350 degree oven. Can be made the day before and reheated covered in the oven or microwave. Enjoy!
Mary Ellen Blohm's Seven-Layer Torte
3 cups sifted flour
3/4 cup sugar
1 cup (2 sticks) soft butter
1 egg
Put in mixing bowl and beat til it sticks together. Mold with hands til dough holds together. Divide into 7 parts. Roll each part into 9" circle on back of greased pizza pan or cookie sheet. Bake for 10-12 minutes or until edge begins to brown. TIP: Run spatula under baked circles immediately when they come out of oven.
2 cups chopped nuts
1/2 cup powdered sugar
1 pint sour cream
1 teaspoon vanilla
Mix in bowl. Spread between layers and sprinkle more powdered sugar on top circle. Chill at least 5 hours. Best if made the day before.
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