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BAKED BEANS FOR A PERFECT PICNIC
3 14 oz cans of Campbell’s pork & beans
8 slices of bacon
1 large white onion
½ cup DelMonte catsup
1 tbls plain salad mustard
Two tbls pure garlic powder (beware garlic salt, it’s icky)
½ lb dark brown sugar—I use a lot but have never measured—just taste until it seems sweet enough for you
salt & pepper
Dump cans of beans in large oven-proof bowl to which all other ingredients will be added.
Take bacon from fridge cold and stuck together. Slice in very narrow strips crossways. Separate them and add raw to beans. Chop onion very fine and add it. Add catsup, mustard and garlic. Stir well. Taking handfuls of dark brown sugar, add it, tasting after a couple to see if you have the desired sweetness. Withhold enough to sprinkle over top just before baking. Add S & P, lots of pepper. Mix should be pretty soupy. Taste and adjust ingredients. If too stiff, add more catsup. When it tastes both sweet and garlicky, sprinkle top lightly with more brown sugar. Wipe inside of baking dish at top so it won’t burn.
Place in 325 degree oven. Bake for 3 to 3 ½ hrs, or until mix has thickened, reduced and become quasi-firm and bubbling.
This recipe can be reheated or also tastes excellent cold from the fridge.
POTATO SALAD WITH CAPERS AND LEMON DRESSING
2 ½ lbs russet potatoes (5-6 medium large potatoes)
2 medium white onions chopped finely
4-5 large hard-boiled eggs, chopped
½ cup capers, drained
1 cup mayo
Grated zest of one lemon
¼ cup juice of lemon (never use bottled lemon juice)
2-3 tbls chopped fresh dill, or more to taste
Salt & Pepper
Scrub potatoes and place in pot of salted water so they’re submerged. Cover lightly and cook until they come to a boil. Reduce heat to medium and continue cooking until they feel firm but tender when forked. Drain. Allow to cool slightly, then pull off skins while they are still warm. Slice potatoes thickly into a large mixing bowl. They will break up more when you stir in other ingredients.
Add onions, eggs and capers. In a small bowl, beat together mayo, lemon zest and juice. Pour over potato mixture and use a wooden spoon to blend gently. Add dill and salt and lots of fresh ground pepper. Blend until all ingredients are mixed.
BANANA CHEESECAKE
A smaller cake, but very tasty and rich. Also easy and quick to throw together, perfect for a picnic.
Crust: follow package directions on any graham cracker crumbs box. Press into springform pan.
Preheat oven to 350 degrees.
2 packages cream cheese, softened
¼ cup sugar
2 tsp fresh lemon juice
4 jumbo eggs
1 cup sour cream
3-4 ripe bananas, well mashed with potato masher
In stand mixer bowl beat together cream cheese, sugar and lemon juice. Add eggs and beat thoroughly.
Stir in sour cream and mashed bananas and blend well (lower speed on beaters will do it).
Pour into graham cracker crust and bake for l hr.
Cool in oven for 1 hr with door propped open a few inches with wooden spoon. Remove and let come to complete room temp. Refrigerate covered with plastic until ready to serve. Then cut around springform to loosen, remove springform. Some of the crumbs will crumble onto top of cake. I just evenly crumble them across the top for added decoration. Yummy.
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