Margueritas on the Rocks

1 can frozen limeade (regular size, not the tiny ones)
1 can/bottle cheap beer (12 oz)
Tequilla -- 1/3 to 1/2 of limeade can full (or to taste!)

Mix all in a pitcher, pour over ice. To salt rims of glasses: Pour marguerita salt onto a small plate, rub rim or glass with a damp clean sponge/cloth, press rim into salt, tap gently to knock off loose salt.

Makes 4-5 drinks. Easily doubles (or triples, etc.!)

Peach Dump Cake

This dish is excellent with a scoop of french vanilla ice cream on top!

1 28 1/2 oz. can of peaches with syrup
1 box yellow cake mix
1 stick butter

Pour peaches and syrup into a dutch oven or large baking dish. Dump the cake mix over the peaches. Cut the butter into 4 or 5 pieces and put on cake mix. Cover. Bake at 350 degrees until bubbly (about 50 minutes).

*For outdoor cooking, set the dutch oven on approximately two dozen hot coals; put approximately 18 pieces of charcoal on the lid. Check after 30 minutes; continue checking until slightly browned at the edges and bubbly in the middle.

Connie's Beans

(also available at www.chuckwagondiner.com)


1 Lb. Bacon, fried crisp, broke into 1 inch pieces
1 Lb. Italian Sausage, cooked, then sliced
1 16 Oz. Can of Tomato Sauce
1 Large Can Dark Kidney Beans
3 Cans Cut Green Beans
2 Cans Lima Beans
2 Medium Cans Baked Beans, Homestyle
2 Tbsp. Mustard
3/4 Cup Brown Sugar
1/2 Tsp. Garlic Powder


Directions:Put all the ingredients in a large pot or dutch oven. Simmer 1-2 hours. Serve with biscuits on the side. Delicious.