Add these easy recipes to your cookbook

These easy meals are great for potlucks or just for feeding yourself for a couple of days.

Four Bean Casserole

- 1- 15-oz can pork and beans (un-drained)
- 1-15-oz can kidney beans (drained)
- 1- 15-oz can lima beans (drained)
- 1-15-oz butter beans (drained)
- 1/2 pound bacon (optional)
- 1 onion, chopped
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 Tbs. Worcestershire sauce
- 1/2 cup cheddar cheese, grated

Cook the bacon as directed. Mix all the ingredients together. Bake covered with aluminum foil at 350 degrees for 2 1/2 hours or in a crockpot on low for five hours.

Rump Roast

- 1 Tbs. black pepper
- 1 Tbs. paprika
- 2 tsp. chili powder
- 1/2 tsp. celery salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. dry mustard
- 4-5 pound rump roast
- 1/2 cup water

Mix the spices together and rub the mixture of the roast. Put the meat in the crockpot and pour 1/2 cup water in. Cook on low for 8-10 hours.

Baked Chicken Parmesan

- 4 boneless skinless chicken breasts or equivalent chicken tenders

- 1/4 cup melted butter
- 1/2 tsp garlic powder (or probably a couple of minced garlic cloves)
- 1 Tbs Dijon mustard
- 1 tsp Worcestershire sauce
- 1/3 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/8 cup dried parsley

Mix together the butter, garlic powder, Dijon, and Worcestershire in a dish. (I typically use old pie pans for this.) Mix the bread crumbs, Parmesan, and parsley together in another. Dip the chicken in the butter, then in the bread crumbs, then place in a buttered or greased 9x9 or so pan. Bake at 350 for 50-60 minutes, until done through.