Today for lunch we had: Debbie's Pork Chop Casserole (I posted it here several months ago), four bean salad, steamed broccoli with red pepper strips, Cherry Gelatin Squares, rolls, Caramel Brownies, corn relish, sweet tea with lemon, and CLAUSSEN Pickles.

STEAMED BROCCOLI WITH RED PEPPER STRIPS

1 bunch of broccoli, cleaned and broken into florets
1 red bell pepper, washed and cut into thin strips
2 tsps. olive oil
seasoned salt
pinch of sugar

Place the broccoli in a pot with 1/2 cup water. Add olive oil, red bell pepper, seasoned salt, and sugar. Begin cooking on medium high. Cook until broccoli and pepper is crisp/tender--about 20 minutes. Add more water if needed.

CARAMEL BROWNIES

1 14 oz. pkg. caramels
2/3 cup evaporated milk, divided
1 box German chocolate cake mix
2/3 cup butter
1 cup pecans, chopped
1 12 oz. pkg. chocolate chips

Combine caramels and 1/3 cup evaporated milk in a microwave-safe bowl. Heat, stirring occasionally, utnil caramels have melted. Combine cake mix with remaining 1/3 cup milk and butter. Press half of cake in a greased and floured 9X13" pan and bake at 350 for 8 minutes. Remove from oven. Scater chips on crust, then drizzle melted caramels over chips. Drop remaining cake mixture by spoonfuls on top of caramels and continue to bake for an additional 18 minutes. Let cool before cutting.

CHERRY GELATIN SQUARES

1 pkg. (6 oz.) cherry gelatin
1 1/2 cups boiling water
1 can (21 oz.) cherry pie filling
1 1/4 cups Sprite or 7-Up, COLD

In a bowl, dissolve gelatin in water. Stir in pie filling; mix well. Slowly stir in Sprite or 7-Up (mixture will foam). Pour into an 8" square dish. Cover and refrigerate until firm. Cut into squares. Serve with Cool Whip, if desired.

FOUR BEAN SALAD

3/4 cup red wine vinegar
3/4 cup sugar
1/3 cup salad oil
1/3 tsp. pepper
1 can black beans, washed and drained
1 can garbanzo beans, washed and drained
1 can cut green beans, washed and drained
1 can kidney beans, washed and drained
1 onion, chopped
1 red bell pepper, diced
1 tsp. seasoned salt

Mix all ingredients well. Store in covered container in the refrigerator. Makes 10-12 servings. The great thing about this salad is that it gets better the longer it remains in the refrigerator!

We had Crockpot Boiled Peanuts for supper. Since I've never tried cooking peanuts in the crockpot before, I was pleasantly surprised!

CROCKPOT BOILED PEANUTS

2-3 lbs. green peanuts, washed
1/2 cup salt
1 bag Zatarains' crab boil mix (optional)
water

In the crockpot, put the washed peanuts and salt. Cover with water. Add the crab boil mix. Cook for 5-7 hours on HIGH or until peanuts are done. Remove from the crockpot and put in refrigerator to chill.

Have a happy and safe Labor Day!