Green Bean Bundlies

Recipie by Mary Ellen Beaty. She says it makes a beautiful presentation for a special meal.

• 2 - 14 1/2 oz cans whole green beans
• 8-10 bacon slices
• 1/3 cup butter
• 1/3 cup brown sugar
• 1 tsp. garlic salt

1. Put 12-14 green beans in a bundle. Wrap with 1/2 slice of bacon.
2. Overlap bacon on the bottom side and put in a greased baking dish.
3. Then in a separate pan melt butter, add brown sugar and garlic salt and stir until completely smooth.
4. Spoon sauce over each bundle. If doubling the sauce, do not double garlic salt but can add a dash more.
5. Bake uncovered at 350º for 30-40 minutes.

Yields 6-8 servings.

Kinda makes you want to eat your green beans, doesn't it? Enjoy!

Upside Down German Chocolate Cake

written by Doreen Delgado
recipe provided by Mary Ellen Beaty

The Tuesday Morning Lacers tasted this cake several weeks ago. One of those delicious desserts that Mary Ellen brings to our Lace Ins. This cake was out of this world. I have since baked it three times and everybody and I really mean everybody asks me for the recipe. Try it next time you have some friends over or for the chocolate lover, TRY IT TODAY!!!

• 1 cup coconut
• 1 cup chopped nuts
• 1 box of German (or Swiss) Chocolate Cake Mix
• 1.5 stick of butter
• 8 oz. softened cream cheese
• 1 lb. box confectioners sugar

Mix coconut and nuts together. Put in a 9X13 greased pan. Mix cake mix according to directions on the box. Pour cake mixture over the coconut and nut mixture.

Mix butter and cream cheese. Add sugar to butter mixture. Mix well. Pour it over the cake batter.Bake at 350 for 40-50 minutes.

Hot Pineapple

This is "The Pineapple Dish" That Alissa brought to the Holiday Luncheon
recipe from Jackie Merriman

(Triple recipe for 9 x 13 dish)

• 1 20 oz. can pineapple chunks in own juices
• 1/2 cup sugar
• 3 T flour
• 1 cup shredded sharp cheddar cheese
• 1/2 cup melted butter
• 1/2 cup crushed Ritz crackers

Drain pineapple, reserving 3 T juice. Mix sugar, flour, and juice until smooth. Add pineapple chunks and mix well. Grease 1 qt. casserole. Put pineapple mixture in dish. Sprinkle cheese on top. Mix butter and crackers and sprinkle over cheese. Bake at 350 for 30 minutes or until top is brown. Serve hot.

I tripled sugar for larger dish and it was really too sweet. Also, triple cheese is too much. I used unsalted butter as the crackers seemed to have enough salt on their own.

This dish is perfect with poultry or meat dishes.

Veggie Bites

written by Doreen Delgado
recipe provided by John Meyer

Here is a simple but scrumptious recipe with raw vegetables. You can change the veggies to your own favorites and that way give it your own personal touch. I know you all will enjoy it. I wanted to eat the whole dish the first time I tried it.

• 2 8oz. Crescent rolls mix
• 2 8oz. cream cheese
• 1 cup mayonnaise
• 2 eggs
• 1 1oz. ranch dressing mix
• 1 cup chopped fresh mushroom
• 1 cup raw broccoli
• 1 cup raw cauliflower
• 1 cup chopped tomatoes, very fine
• 1 cup green peppers, very fine
• 1 cup raw carrots, shredded
• 1 pkg. 4 Mexican shredded cheese

Spread crescent roll mix in ungreased 15X12 1 in high pan. Flatten the mix in pan. Beat eggs and spread on top. Bake for 11-13 minutes at 375 degrees or to golden brown. Let cool.

In a mixer, mix cream cheese, mayo and ranch dressing. Spread over roll mix. All veggies should be diced very fine. Mix together all veggies, add a little bit of salt to taste (this is not really needed). Spread veggies on top and press into cream cheese mixture. Sprinkle cheese over top. Place in refrigerator for 2 hours to firm up. Cut into 2" squares.

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