TRIED & TRUE PICNIC SIDES #2

I look forward to Memorial Day  celebration. It is traditionally the 
start of cook-outs, vacations, and
day trips. I use Memorial Day to begin
my week-end cook-outs on my BBQ grill. 
I prepare the tried and true side dishes that my family expect me to have on the picnic table!

Here are some BAKED BEANS recipes that are easy to prepare and always work:


MOM'S QUICK BAKED BEANS


1- 28 oz pork & beans
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup ketchup
1/4 cup maple syrup or honey
2 tablespoon mustard
2 tablespoons of Real Bacon Pieces


Preheat oven 350 degrees. Grease 
4 quart  baking dish.  

In large bowl blend all of the listed ingredients. Mix well. Pour the bean
mixture into baking dish.
 
Bake 45 minutes or until thick and bubbly. 

KETTLE COOKED BAKED BEANS WITH SMOKED SAUSAGE

https://www.readyseteat.com/recipes

 
Ingredients


AM® Original No-Stick Cooking Spray
1 pkg (2.1 oz each) fully cooked bacon, chopped
8 ounces smoked sausage, sliced diagonally
1/2 cup chopped onion
2 cans (28 oz each) Van Camp's® Pork and Beans
1 can (6 oz each) Hunt's® Tomato Paste
1/2 cup Hunt's® Tomato Ketchup
1/4 cup packed brown sugar
2 tablespoons Gulden's® Spicy Brown Mustard


Directions

Spray inside of large slow cooker
with cooking spray. Combine bacon,
sausage, onion, beans, tomato paste, ketchup, sugar and mustard in
slow cooker.
Cook on LOW 4 to 6 hours or on HIGH 2
to 3 hours. Stir before serving.

BARBECUE BAKED BEANS


http://www.wholefoodsmarket.com


    1 tablespoon canola oil
    1 medium yellow onion, chopped
    2 teaspoons dry mustard
    2 (15-ounce) cans pinto beans,  rinsed     and drained*
    1/2 cup tangy barbecue sauce
    2 teaspoons red wine or cider vinegar
    2 tablespoons molasses

Method:

Preheat oven to 350° F. Heat a small, heavy oven-proof pot with a lid over medium-high heat. Add the oil, onion
and mustard powder, and cook, stirring occasionally, until onions become translucent, about 6 minutes. Add the beans, barbecue sauce, vinegar and molasses, plus 1/2 cup water, and stir gently to combine. Cover and bake for
50 minutes. The beans will absorb
some of the sauce and the flavors will meld. Serve hot.

*NOTE: Special diets should follow the advice of your health-care provider.
And since product formulations change, check product labels for the most
recent ingredient information.

 

BAKED BEANS WITH PINEAPPLE

http://www.tasteofhome.com

( MAKES: 25-30 servings)


    1 pound bacon strips, diced
    1 large onion, chopped
    3 cans (two 55 ounces, one 28 ounces) baked beans
    2 cans (one 20 ounces, one 8 ounces) crushed pineapple, drained
    1/2 cup packed brown sugar
    1/2 cup ketchup


Ingredients

    In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
    In a very large bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture.
    Transfer to two greased 3-qt. or 13-in. 
x 9-in. baking dishes. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickness. 

 
Originally published as Baked Beans with Pineapple in Country Woman July/August 2004, p35

TRIED & TRUE PICNIC SIDES #1

I look forward to our Memorial Day  celebration. It is traditionally the  
start of cook-outs, vacations, and day trips. I use Memorial Day to begin my week-end cook-outs on my BBQ grill.
I prepare the tried and true side dishes that my family expect me to have on the picnic table! I do add a few new sides because I like the challenge of trying 
out new recipes that compliment grilled meats. I am still trying to master grilled pizza and salmon!

Here are POTATO SALAD recipes that are easy to prepare and always work:

CLASSIC POTATO SALAD


1/2 cup  mayonnaise
1 Tbsp. yellow mustard
1/2 tsp. celery seed
salt,  to taste
1/8 tsp. black or white pepper
1-1/2 lb. cooked white potatoes,
(about 5)cooled and cubed
2 hard-cooked eggs, finely chopped
1 onion, chopped
1 stalks celery, finely chopped
1/3 cup sweet pickle relish
Paprika, for garnish, optional


In large bowl blend mayo, mustard,celery seed, salt & pepper. Mix well. Add the remaining ingredients and toss lightly.
Pour potato salad in pretty serving bowl & sprinkle lightly with paprika. Chill in fridge at least 2 hours before serving.

Tips:

*Eggs may be sliced and arranged on top of potato salad as a garnish.

*Line sides of platter with lettuce leaves & sliced tomatoes. Spoon potato salad in middle of platter as lovely presentation.

*Potato salad tastes better after it has  chilled 24 hours.

GREEN ONION  POTATO SALAD


1-1/2 lb. cooked white potatoes (about 5), cooled and cubed
1/4 cup  mayo
1/4 cup  sour cream
1 teaspoon Dijon mustard
2 teaspoons cider vinegar
2 teaspoon sugar
1 tablespoon dried dill weed
salt & pepper to taste
1 bunch green onion, chopped


In large bowl blend mayo, sour cream, mustard, vinegar, sugar, dill weed, & 
salt & pepper.  Mix well. Add the remaining ingredients and toss lightly.Spoon potato salad in pretty serving bowl. Chill in fridge at least 2 hours before serving.

MIRACLE WHIP Rocking Bacon-Ranch Potato Salad

http://www.kraftrecipes.com


 1/2 cup MIRACLE WHIP Dressing

1/4 cup KRAFT Classic Ranch Dressing

1/4 tsp. black pepper
1/8 tsp. garlic powder
3 lb. small red potatoes (about 9), cooked, quartered
6 slices cooked OSCAR MAYER Bacon, crumbled
1 stalk celery, sliced
1/2 cup thin red pepper strips
4 green onions, sliced



Mix dressings and seasonings in large bowl. Add remaining ingredients; mix lightly.


Tips:

*The potatoes were unpeeled & quartered. My family preferred  peeled & cubed potatoes.

*This potato salad rated 4- 5 stars!



REMEMBER:
Hazardous to Leave Food with Mayo & Eggs Out Long Periods of Time.