Moscow-Pullman Daily News Blogs

A couple of years ago, I featured a cookbook in my “Cookbook Corner” column titled “St. Mary’s Centennial Cookbook.”  It  was assembled by the parishioners at St. Mary’s Catholic Church in Potlatch to celebrate their centennial.

The recipes were terrific and many were old standards served at social hours and potlucks.

I had a reader call me the other day and asked if I could furnish her one of the recipes I ran in the column for a Three Bean Casserole.  When I looked at it, I thought it was perfect for Recipe Roundup as it is easy, economical and filling for a family supper.

Three Bean Casserole

Ida Bacca Wolheter

• ½ pound ground beef

• 10 bacon slices, chopped

• ½ cup chopped onion

• 1/3 cup brown sugar

• ¼ cup ketchup

• ¼ cup barbeque sauce

• 2 tablespoons prepared mustard

• 2 tablespoons molasses

• ½ teaspoon salt

• ½ teaspoon chili powder

• ½ teaspoon pepper

• 1 16-ounce can kidney beans

• 1 16-ounce can lima beans

• 1 16-ounce can pork n’ beans

Brown ground beef — drain fat.  Fry bacon and onion and drain fat.  Mix all ingredients together and bake at 350 degrees for 1 hour.