1 Lb. Large Lima Beans
     1 Lb  Bacon (your choice of brand)
     1 Lb Dark Brown Sugar
     2 or 3 Medium Onions

     First you must soak beans overnight.
     Drain and then cover with water. Add a pinch of soda and salt.
     Cook not more than one hour.

     In a ceramic bean pot or slow cooker, make layers of beans, onion rings , brown sugar and bacon chips..... use all ingredients ending with brown sugar and bacon slices.

     Bake at 300 degrees for 3 hours.

     Note: Ingredients MUST be layered as called for in the instructions or the dish will not turn out properly. 

     Recipe provided by Sam Defenbaugh,    IN. Chapter "N"

        1-32oz pkg frozen hash browns (shredded type) defrosted
        1 can cream of chicken soup
        1 cup shredded sharp cheese
        1/2 med. onion chopped fine
        1-8oz carton sour cream
        salt and pepper to taste

         mix all together and put in 9x13 pan   sprinkle with paprika.
         bake at 350 for 1 hour uncovered.

        Recipe provided by Judy Seadorf Asst. District Director Florida.

     12 small yellow squash, sliced into 1" thick slices
     1 chopped tomato
     1 chopped red bell pepper
     1 bundle small green onions, chopped
     2 bouillon cubes - vegetarian vegetable flavor
     1/3 cup grated cheddar cheese
     1/3 cup grated parmesan cheese
     1 cup milk
     2 eggs
     1/2 cup Bisquick
     1/2 teaspoon salt
     1/4 teaspoon pepper

     Preheat oven to 350 degrees.
     Partially fill a pan with water and bring to a boil.  Add bouillon cubes and stir until
     they dissolve, then add squash, tomato, bell pepper and onions.  Cover and cook at
     medium heat just until the squash becomes tender.  Remove from heat and drain.
     Place 1/2 the squash mix into a large baking dish.  Cover with the cheddar cheese.
     Place the remaining squash mix into the baking dish.  Cover with the parmesan cheese.
     Mix together the milk, eggs, bisquick, salt and pepper.  Pour over the squash mix in the
     baking dish.
     Bake uncovered for 45 minutes or until knife inserted into the center comes out clean.

     Recipe provided by Judy Pickett from Chapter R.

     Peel and cut potatoes in half, dry with a towel then arrange around the
     outer edges of the roast for the last 1 hour of cooking turning half way through
     Potatoes should be crunchy on the outside when cooked.

     Another method, cut potatoes and dip in egg white. Place on a baking tray
     and cook turning once until golden brown.

     Both the above methods can also be used for pumpkin and sweet potato.

     Recipe provided by Blokette from Chapter AU-A from Australia.

     Serve this full-flavored side dish with pork or beef.

     Serves 4

     2 ounces Olive oil
     1 medium Onion, diced
     1/2 cup Celery, diced
     2 medium Carrots, peeled and diced
     1/2 cup Pecan pieces
     1/2 cup Wild rice
     1/2 cup Brown rice
     1 cup Shittake mushrooms, diced
     3/4 cup Beef broth
     3/4 cup Chicken broth

      Heat the oil in a large skillet (that has a lid and can go into the oven). Add the onion,
      celery, and carrots. Cook until just soft (about four or five minutes). Add the mushrooms,
      pecans, and rice. Cook for an additional five minutes, stirring frequently. Add the broth,
      stir well, cover, and place in a 350 degree oven for 50-60.

      Recipe provided by Royce Tollman #62276.

      3 lbs Yukon Gold potatoes
      3-4 pieces of garlic
      1-2 sticks of real butter
      Milk
      Salt and pepper to taste

      Boil potatoes and garlic in water until tender.  Drain and mash potatoes and garlic
      together.  Melt butter and milk, add to potatoes and mix until creamy.  Serve with
      roast and Gravy.

      Recipe provided by Tim and Anita Kendrick Oh Chapter L.

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