Appetizer
Cuban Black Bean Dip
1 Large Onion
2 Tbsp Mayonnaise
1 Green Bell Pepper
5 Tbsp White Vinegar
2 Cloves of Garlic
5 Tbsp Olive Oil Olive Oil
10 Tbsp Ketchup
2 Cans (15 oz) Black Beans
2 Tbsp Sugar
15 Green Olives
2 Tbsp Worcestershire Sauce
Finely chop onion, pepper, & garlic. Sauté in olive oil until the onions look transparent. Add the black beans. Cook the beans and onion/pepper/garlic mixture on medium heat for 10 minutes. Remove from heat & allow to cool. When the beans are cold, add all remaining ingredients and mix well. Serve with saltine crackers or pita chips.
Submitted by Megan Stanley

Side Dish
Pineapple Casserole
3 Eggs
Margarine/Butter
½ Cup Sugar
3 Slices of Bread
2 Tbsp Flour
1 Large Can (20 oz) Chunked Pineapple in Juice
In large mixing bowl, beat eggs by hand. Add sugar and flour, mix well. Add pineapple and its juice, mix well. Pour into greased casserole dish. Slice bread into 1” squares. Melt enough butter (in microwave or on stovetop) for all the bread to absorb. Place butter-soaked bread on top of the pineapple mixture. Bake at 350° for 35-45 minutes or until the bread is toasty & the top is firm when jiggled. Not really heart-healthy but sure is great with ham.
One of Bill Senior’s favorites. Yields: 4-5 servings – triple for Stanley gatherings.
Submitted by Megan Stanley

Sweet Potato Casserole
2 ¼ pounds fresh sweet potatoes, peeled & chopped
1 Cup Half-and-Half
¾ Cup of Brown Sugar
2 tsp Vanilla Extract
2 Large Eggs
1 ½ Cups of Mini Marshmallows
Preheat oven to 375°. Place potatoes in large pot & bring to a boil. Once boiling, reduce heat and simmer for 20 minutes or until fork-tender. Drain & cool slightly. Place potatoes in large mixing bowl. Add half-and-half, sugar, and vanilla. Beat with mixer until smooth. Add eggs & mix well. Place mixture in greased 9x13 pan. Top with mini marshmallows. Bake at 375° for 30 minutes or until golden brown. Yields: 16 servings
Submitted by Megan Stanley

Meat
Barbecued Ribs
1 Cup Ketchup
2 tsp Paprika
½ Cup Water
1 tsp Oregano
1/3 Cup Red Wine Vinegar
1 tsp Chili Powder
¼ Cup Oil
½ tsp Salt
2 Tbsp Minced Onion
¼ tsp Ground Cloves
1 Tbsp Brown Sugar
1 Bay Leaf
1 Tbsp Worcestershire Sauce
1 Clove Crushed Garlic
1 Tbsp Whole Mustard Seed
4 Lbs Spareribs
Combine all ingredients (except ribs) in small saucepan. Simmer uncovered for 15-20 minutes. Bake ribs, meaty side down, in shallow roasting pan at 450° for 30 minutes. Drain fat. Turn ribs over; reduce heat to 350° and cook for another 30 minutes. Drain fat. Separate ribs and dip each rib in sauce. Bake another 30 minutes. Alternative method – separate ribs and boil for 30 minutes. Drain, dip in sauce and bake for 15 minutes at 350°. Dip ribs again and cook for another 15 minutes.
Submitted by Megan Stanley

Cliff’s Elbow Room Marinade
½ Cup Low-Sodium Soy Sauce
½ Cup Water 1 Large Onion
coarsely chopped 2-3 Cloves of Garlic
minced 2 Tbsp Bottled Gravy Coloring (Gravy Master or Kitchen Bouquet)
2 tsp Black Pepper
Combine ingredients, mixing well. Allow steak to marinate at room temperature for 2 hours or place in large plastic bag or dish covered with plastic wrap & refrigerate up to 24 hours. Bring to room temperature before grilling.
Submitted by Megan Stanley

Desserts

Original Sin Bars (aka Chocolate Peanut Butter Bars)

coming soon!



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