Gram's Kidney Bean Salad

I've had the pleasure of making this dish for a lot of people over the years.  The one thing all of them have in common is.......they ALL asked for the recipe!  This is a quick, easy to make recipe that makes the perfect side dish for any meat dish.  I know it was always a favorite of mine growing up and I hope it becomes your family's favorite, too. 

Kidney Bean Salad
Serves 4-6 as a side dish

2 cans light kidney beans, drained
2 hard-boiled eggs, chopped
3/4 cup Miracle Whip (or regular mayonnaise, if you prefer)
1 cup cheddar cheese (block, cut in small cubes)
1 stalk celery, chopped fine
salt and pepper to taste

Mix Miracle Whip, salt and pepper in bowl.  Add other ingredients and mix until blended.  Cover and refrigerate for at least 1 hour before serving. 

Emergency Meal

Living in South Carolina the threat of a hurricane is a real one for 6 months out of the year.  But, I grew up on a farm in Iowa so I learned early on that we should keep a stocked pantry when the snows came.  During hurricane season I know I can still put meals on the table because of my well-stocked pantry. So, how do you use these canned provisions?  Here is an easy, wonderful one-dish casserole that is sure to please no matter what the weather outside! 

Chicken and Macaroni and Cheese casserole
Preheat oven to 350 degrees

1 can chicken breast
1 can creamed corn
1 can corn (undrained)
1 stick butter
1 cup uncooked macaroni
1 cup cheese
1/2 cup milk

Melt butter in oven-proof 3 quart dish.  Add remaining ingredients and cook covered at 350 degrees for 40 minutes. Uncover, stir and let cook for an additional 30 minutes.  Bon appetit!