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Here’s one for you.

TIN PLATE SPECIAL
Serves 8-10

1-lb. dry pinto beans
6-lb. Beef rump roast
1 T lard or shortening
1 C banana pepper or green pepper strips (I used canned Anaheim chilies, (worked well)
2 med. Onions, sliced
2 C tomato juice
1 8oz. Can Tomato sauce
½ C water
2 T cider vinegar
2 T brown sugar
1 t. Salt
1 t. dry mustard
1 t. thyme

Wash beans; cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water.
Brown roast in hot fat/shortening in large Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 oven for 2 ½ to 3 hours or till beans are tender and meal is done.

12

Chuckwagon Chowder

1 lb. ground beef browned and drained 1 can pinto beans 1 can whole kernal corn 1 can whole tomatoes 1/4 cup chopped onions 1/4 cup chopped green peppers 1/4 cup chopped celery 1/4 tsp. celery salt 1/4 tsp. onion salt 1/4 tsp. garlic salt 1/4 tsp. chili powder

Mix all ingredients in large crockpot or dutch oven. cook on low heat at least 2 hr., several hrs are better.

13

Cornbread Salad

2 boxes jiffy cornbread mix, make according to pkg. directions cool and crumble 2 boiled eggs chopped 1 bunch green onions,chopped 8 slices bacon cooked and crumbled 2 chopped tomatoes 1 can whole kernal corn drained 1 cup mayonaise

alternate layers of cornbread and vegetables. Cover with mayo. Chill for several hrs.