Sausage and Egg Casserole

1 lb. ground sausage
9 pieces bread
6 eggs
2 cups milk
grated cheese

Brown loose sausage and drain. Cube the bread and place it in a greased casserole pan. Put the sausage on top. In a separate bowl beat the eggs and milk together. Add some salt and pepper and 1 Tbsp. prepared mustard. Pour over bread & sausage. Add grated cheese on top. Cover and bake at 350 for 1 hour, uncovering for the last 15 min.

Holiday Cranberry Salad

1 lb. raw clean cranberries
1 C. chopped nuts (walnuts or pecans)
1 1/4 C. sugar
2 big apples
1 C. small marshmallows
1 C. diced celery
1 pint whipping cream

Grind frozen cranberries and apples together. Add sugar, marshmallows, nuts and celery. Whip the cream and fold in. Chill. Colorful bright salad great for Thanksgiving.

Cowboy Caviar

4 tablespoons red wine vinegar
1 teaspoon hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
*Mix for sauce*
1 can black beans
1 can 11oz corn (I like niblets)
2/3 cup thinly sliced green onions
¼ cup diced cilantro
½ pound roma tomatoes, diced (about 4-5)
2 firm avocados, diced
Salt to taste

Cut avocados and put dressing over it. Mix everything else and add. Stir gently so avocados don’t mush. Serve with tortilla chips. This is a yummy alternative to salsa. -Dawn Roberts

Mexicali Casserole

2 lbs ground beef
1 onion
2 cans Rotel tomatoes
1 can mexi corn
Grated cheese
3 boxes jiffy cornbread mix
1 cup milk
3 eggs

Brown the beef with diced onion. Drain off the fat. Pour into a 9"x13" pan. Add the Rotel tomatoes and mix it up. layer the corn on top of the meat mixture. Layer some grated cheese next. In another bowl mix the cornbread mix with the eggs and milk. Pour the cornbread mix on top of the casserole and sprinkle a little cheese on top. Bake at 350 degrees till cornbread is done (around 30 minutes)